70's Disco Era Food...
KBlasnig
dear Mom. I plan on throwing the party this spring. Looking for menu ideas
which will tie in well with the theme. Thanks for the help :)
BCOdom
One word......fondue!!
Barbara
jen
here are some other items....
quiche
cocktail wienies
pasta primavera
salad bar (the unhealthy kind - with cheeses, bacon bits, fried croutons,
and heavy fatty dressings :)
granola
any crockpot invention you can think of
if you have any used book sales near you, go and puruse the cookbook
section... there's bound to be a lot of OLD books.
here's a link to some 70s recipes:
http://www.dispatch.com/news/food/food99/food1013/rec13fod.html
"BCOdom" <bco...@aol.comnospam> wrote in message
news:20030119191410...@mb-de.aol.com...
MaryMc
kbla...@aol.com (KBlasnig) wrote:
I have a 70s web page, and I've gotten a lot of emails from people
asking that same question. So finally I collected a bunch of
suggestions (including some from folks on this newsgroup) and put them
on a 70s party page at <http://www.casagordita.com/70sparty.htm>. There
has to be something there that will strike the right nostalgic chord!
Have a nice day, and boogie on!
--
MaryMc
mary...@NOSPAM.mindspring.com
Visit my Cooking Stuff page...
<http://www.casagordita.com/cooking.htm>
)
(
"Espresso est, ergo cogito." C[_]
lfaz
Nancy Young
>
> French Onion Soup.... It just wasn't a fancy restaurant without the soup.
Wait, isn't it a lame 50s thing to charge extra for bleu cheese
dressing on your salad? I'm sure many restaurants still do.
nancy
Jill McQuown
news:20030119190231...@mb-fm.aol.com...
I love the idea of a murder mystery party! Had one back in the 1980's and
it was a blast!
1970's... only thing I can think of is cheese fondue, sliced hot dogs in a
BBQ/bourbon sauce in a chafing dish, Reuinite on ice and plenty of marijuana
;-)
Jill
jen
"jen" <mist...@fatlittlegirl.org> wrote in message
news:MtHW9.623465$GR5.4...@rwcrnsc51.ops.asp.att.net...
sf
<mist...@fatlittlegirl.org> wrote:
> definitely fondue! :)
>
> quiche
> pasta primavera
> granola
Gee! I must have secretly loved the '70s even though I
don't remember much that I liked aboout them. Now that I
think about it, the food wasn't too bad - but the fashion in
clothing (mid to late '70s) made me want to puke. First
they tried to be super hippies and when that didn't work,
they tried to be super Europeans.
Unfortunately, the mid-late '70s clothing style is being
replicated today as a fashion *must* but it's not called
"retro", so those who weren't aware (too young) don't know
how bad it was then and how awful it looks now.
Damsel in dis Dress
* Exported from MasterCook *
Pauper's Pâté
Recipe By :Damsel's Heirloom Recipes
Serving Size : 0 Preparation Time :0:00
Categories : appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages green onion dip mix -- .56 oz.
1 teaspoon sugar
2 teaspoons water
1 pound braunschweiger (liverwurst)
3/4 teaspoon garlic -- minced, peeled
1/8 teaspoon salt
3 ounces cream cheese -- softened
1 1/2 teaspoons milk
1 dash tabasco sauce -- to taste
1 fresh parsley -- chopped
1. In a small bowl, mix green onion dip mix, sugar and water until
moistened.
2. In a medium-sized bowl, mash braunschweiger with a fork until smooth.
Add onion mixture and continue mashing until thoroughly combined. Mound on
a serving platter.
3. With a small metal spatula or blade of a knife, mash garlic and salt to
form a smooth paste.
4. In a small bowl, beat cream cheese, milk, and tabasco sauce until
smooth; stir in garlic mixture. Spread cheese-garlic mixture evenly over
braunschweiger mixture.
5. Refrigerate several hours and sprinkle with parsley just before serving.
Good served with plain crackers or Melba toast.
Source:
"Pat Zastera"
- - - - - - - - - - - - - - - - - - -
Per serving: 343 Calories (kcal); 30g Total Fat; (77% calories from fat);
9g Protein; 11g Carbohydrate; 94mg Cholesterol; 559mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2
Fat; 1/2 Other Carbohydrates
--
ORDER YOUR RFC COOKBOOK TODAY!
(Deadline is January 31, 2003)
http://www.whatchadoin.com/Cookbook2002/
CLICK DAILY TO FEED THE HUNGRY
United States: http://www.stopthehunger.com/
International: http://www.thehungersite.com/
spam]@world.std.com Blair P. Houghton
Chun King Chicken Chow Mein
--Blair
"They still sell that stuff?"
Miss Jaime
Miss Jaime
(Hamilton, Ontario, CANADA)
http://community.webshots.com/user/miss_jaime
sf
<mary...@NOSPAM.mindspring.com> wrote:
> In article <20030119190231...@mb-fm.aol.com>,
> kbla...@aol.com (KBlasnig) wrote:
>
> I have a 70s web page, and I've gotten a lot of emails from people
> asking that same question. So finally I collected a bunch of
> suggestions (including some from folks on this newsgroup) and put them
> on a 70s party page at <http://www.casagordita.com/70sparty.htm>. There
> has to be something there that will strike the right nostalgic chord!
>
I visited your web page.
IMO: the biggest mistake was about alcoholic beverages. We
ordered wine coolers as a bar drink in the early '70's!
It's one of those things that people had to like enough for
Bartel & James to bottle it (those who know about B&J don't
need to give me a lecture about it). Yes, the cheap wines
of choice were Annie Greensprings, Boone's Farm - AND don't
forget Thunderbird. Heh! They didn't taste so bad because
people were under the influence of MJ.
Please (!) tell me - how on earth you could forget about the
coolest of cool, show your loved one how much you care
(alcoholic) drink: Cold Duck?????
For those who don't know - it was a sparkling, sweet,
reddish wine.... totally cool then and a total gross out
now. However, it's one of those things that I would have to
serve at an ultimate '70s party. Put a fire in the
fireplace, serve some fondue and Cold Duck (or vise
versa).... with the long version of "In A Godda Da Vida" on
a vinal record playing in the background.
PS: Crepes never go out of style. My grandparents ate
them, I made them and my daughter makes them now. The
tradition continues!
MaryMc
sf <s...@pipeline.com> wrote:
> On Sun, 19 Jan 2003 16:55:05 -0800, MaryMc
> <mary...@NOSPAM.mindspring.com> wrote:
>
> > In article <20030119190231...@mb-fm.aol.com>,
> > kbla...@aol.com (KBlasnig) wrote:
> >
> > I have a 70s web page, and I've gotten a lot of emails from people
> > asking that same question. So finally I collected a bunch of
> > suggestions (including some from folks on this newsgroup) and put them
> > on a 70s party page at <http://www.casagordita.com/70sparty.htm>. There
> > has to be something there that will strike the right nostalgic chord!
> >
> I visited your web page.
>
> IMO: the biggest mistake was about alcoholic beverages. We
> ordered wine coolers as a bar drink in the early '70's!
When I mentioned wine coolers, I was talking about the pre-mixed,
bottled ones, which came along in the 80s. At least for me in the
70s--being underage until 1979--it was always easier to procure bottled
booze to drink in private than to get served in a bar, so booze in
bottles is mostly what I remember. Like I said on the main page, it's
my web page, my memories, my nostalgic wallow--I reserve the right to
bend, staple, fold, and mutilate to fit history to the angle from which
I viewed it.
Yes, the cheap wines
> of choice were Annie Greensprings, Boone's Farm - AND don't
> forget Thunderbird. Heh! They didn't taste so bad because
> people were under the influence of MJ.
>
> Please (!) tell me - how on earth you could forget about the
> coolest of cool, show your loved one how much you care
> (alcoholic) drink: Cold Duck?????
How could I forget it?? It took some real effort, I promise you! The
first time I ever got good and drunk, a bottle of cheap (was there any
other kind?) cold duck was featured prominently on the menu (also, I
believe, some lemon-flavored Annie Greensprings, and some other
abomination in a wine bottle). The very mention of the name even now
brings back the sour taste in my mouth (even worse coming back up than
it was going down) and the godawful hangover I had the next day.
Thanks, but that's one 70s memory I didn't need to relive!
Gabby
"sf" <s...@pipeline.com> wrote in message
news:vs1n2vgv9pedsm95e...@4ax.com...
>
> Please (!) tell me - how on earth you could forget about the
> coolest of cool, show your loved one how much you care
> (alcoholic) drink: Cold Duck?????
>
> For those who don't know - it was a sparkling, sweet,
> reddish wine.... totally cool then and a total gross out
> now. However, it's one of those things that I would have to
> serve at an ultimate '70s party. Put a fire in the
> fireplace, serve some fondue and Cold Duck (or vise
> versa).... with the long version of "In A Godda Da Vida" on
> a vinal record playing in the background.
If you were classy you had Mateus. IT was imported!! ;o)
Although Cold Duck was big in the early 70s when I was in school, by the
time the mid 70s rolled around the big 2 were Blue Nun and Black Tower.
BTW, have you seen Blue Nun lately? They've gone to a blue bottle, a
younger nun but unfortunately they didn't change the content. I've never
really cared for a sweet wine.
Back to the present while were on a wine discussion, what do you think of
the Australian Wolf Blass wines?
Gabby
SportKite1
>Unfortunately, the mid-late '70s clothing style is being
>replicated today as a fashion *must* but it's not called
>"retro", so those who weren't aware (too young) don't know
>how bad it was then and how awful it looks now.
Oooo, those horrid "Ditto" copys with the pseudo worn spots and the hiphugging
flares (they didn't look good then and they don't look good now), Even on bone
wracks it makes a body appear to have saddlebags.
Sheryl Rosen
wrote on 1/20/03 7:18 AM:
I remember the Blue Nun radio commercials....Jerry Stiller and Anne Meara
did them. Funny. I remember both Blue Nun and Black Tower, but they were
too expensive by the time I got to college in 1981. ($5) We drank our
Liebraumilch in the form of "Weber Liebraumilch". As I recall, it was under
$3 a bottle. It came with a little red plastic heart charm around the neck
of the bottle. There was another variety of wine that Weber put out, called
"Zeller Schwartz Katz", which was sweeter than liebraumilch, and was what my
best friend and I preferred. The name means the "Black Cat in the Cellar",
something like that. There was a story on the label about the cat....and it
came with a black cat charm on the neck.
We also drank Riunite and yeah, Mateus. I loved Mateus! This was the early
80's....I had remembered the ads of the 70's growing up, so when I was old
enough to buy my own, I bought what I remembered. And of course, at the age
of 18-22, you tend to LIKE sweet wine, so it worked.
I recall one fateful night in 1982. I was 18. Made a romantic Valentine's
dinner for a guy. It was a nice meal, chicken cordon bleu, actually! With
rice a roni, and a salad. Anyway, we had a bottle of Mateus to go with the
meal. I had the bottle of Mateus, a bottle of Riunite and my roommate's
bottle of tequila sunrise (THe Club brand) chilling on the windowsill,
between the inside window and the screen. I lived on the third floor, btw.
Guy goes to the window to get the wine. Because of the odd shape of the
Mateus bottle, he must have somehow pushed against the screen, even
slightly, because the screen gave way at the bottom, and the two other
bottles were suddenly airborne!!!!!
The Tequila Sunrise in a bottle shattered mid-air, as soon as it hit the
cold February air!!! The Riunite fell 3.5 stories, landed in a cement-lined
window well, and SURVIVED! The Mateus was in his hand. He went downstairs,
jumped into the window well, and rescued the Riunite. The entire quad stunk
of bad Tequila Sunrise, though. And there was shattered glass all over.
As if that wasn't bad enough, my guy later attempted to uncork the Mateus
(fancy wine that it is, it had a CORK!), and my cork-screw broke in two
pieces--The handle in his hand, the worm stuck in the cork! What to do, what
do do? I had a pair of cheap pliers! He attempted to use the pliers to pull
the worm, and the cork from the bottle. Pliers broke in two pieces! Dinner
is getting cold, he's getting nervous. Somehow, I don't remember how, he
managed to PUSH the cork all the way into the bottle. Except that when he
tilted the bottle to pour the wine, of course, the cork blocked the flow of
wine, floating on the top. Finally, we put one half of the pliers in the
bottle neck, which stuck far enough into the bottle to push the cork away,
and we were able to pour. Needless to say, when we saved that bottle for
posterity (3 months, until the end of the semester), it was saved with the
cork still inside, the pliers stuck in the top! It was quite a conversation
piece! And you know what? Whenever I hear the word "Mateus", I picture that
odd shaped green bottle with a half-a-pliers stuck in the top, even 20+
years later.
Elaine Goldberg
sf wrote:
<snip>
>Yes, the cheap wines of choice were
> Annie Greensprings, Boone's Farm -
> AND don't forget Thunderbird. Heh!
Obviously, I'm not a wine connoisseur, but I recall "Tickle
Pink"...possibly Boone's Farm??
> They didn't taste so bad because people
> were under the influence of MJ.
You may have a point there.
Elaine
MH
"SportKite1" <sport...@aol.com> wrote in message
news:20030120074457...@mb-dh.aol.com...
even had a "Disco Sucks" t-shirt. Man, how I hated disco! Anyway, I remember
trying to find straight-legged jeans. That was tough, but I found them. I
put safety pins in my jeans jacket and used that temporary hair spray to
color my hair orange.
Food? Anything cheap. : )
Martha
>
Melba's Jammin'
damsel-in...@att.net wrote:
> On 20 Jan 2003 00:02:31 GMT, kbla...@aol.com (KBlasnig) wrote:
>
> >I received a Disco themed Murder Mystery Dinner Party setup for Xmas
> >from my dear Mom. I plan on throwing the party this spring.
> >Looking for menu ideas which will tie in well with the theme.
> >Thanks for the help :)
> * Exported from MasterCook *
>
> Pauper's Pâté
>
> Recipe By :Damsel's Heirloom Recipes
> Serving Size : 0 Preparation Time :0:00
> Categories : appetizers
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 packages green onion dip mix -- .56 oz.
(snip)
Dams, what's green onion dip mix? What do I look for at the grocery
store?
--
-Barb -- Order YOUR copy of the R.F.C. Cook.book at
<http://www.whatchadoin.com/Cookbook2002/index.html>
through January 31, 2003. Now you can see the Index, too.
<www.jamlady.eboard.com> - Pirohy pix added 1-19-03
Quasinerd
> >
> > If you were classy you had Mateus. IT was imported!!
> > Blue Nun
> "Zeller Schwartz Katz",
> came with a black cat charm on the neck.
Gosh you guys are bringing back memories.
Then one day in the mid-70s I showed up at a party with
a bottle of cold duck and people said with disgust "who
brought this?" I hadn't kept up with changing fashion
in party alcohol.
Quasi
Nancy Young
> damsel-in...@att.net wrote:
> > 2 packages green onion dip mix -- .56 oz.
> Dams, what's green onion dip mix? What do I look for at the grocery
> store?
Try by the Knorr section maybe? I'll look later today.
nancy
Gregory Morrow
"Sheryl Rosen" doth told us:
Well, Sheryl luv, I hope that after all the contortions you put this poor
guy through that you at least gladly offered to swallow ;-p
--
Best
Greg
Gregory Morrow
"Quasinerd" wrote:
> Gosh you guys are bringing back memories.
>
> Then one day in the mid-70s I showed up at a party with
> a bottle of cold duck and people said with disgust "who
> brought this?" I hadn't kept up with changing fashion
> in party alcohol.
Remember when Coor's beer was all the rage during the Ford administration?
College classmates of mine would go out to Colorado to ski and return loaded
down with cases of Coor's in their putt - putting Vegas, Pintos, Dusters,
and Gremlins...the Prez even had Air Force One ferrying back cases of this
pizz - water swill to DC......
Also:
- Olympia Beer aka "Oly", which became big on some midwestern campuses at
that time (WHY I don't know).....
- Danny - Yo frozen yogurt...one campus bar even went so far as to close and
to re - open as a Danny - Yo franchise......
--
Best
Greg
Gregory Morrow
"MH" doth revealed to us:
> I was in high school in the late 70s. I remember getting into punk rock. I
> even had a "Disco Sucks" t-shirt. Man, how I hated disco! Anyway, I
remember
> trying to find straight-legged jeans. That was tough, but I found them. I
> put safety pins in my jeans jacket and used that temporary hair spray to
> color my hair orange.
And here you are 25 - odd years later still playing the *same* role,
Martha......
--
Best
Greg "......y - a - a - a - a - w - n............................"
Dave Smith
KBlasnig wrote:
Alphabet soup with only enough letters to spell ABBA and BeeGees
MaryMc
"Gregory Morrow" <gregor...@att.net> wrote:
> Remember when Coor's beer was all the rage during the Ford administration?
> College classmates of mine would go out to Colorado to ski and return loaded
> down with cases of Coor's in their putt - putting Vegas, Pintos, Dusters,
> and Gremlins...the Prez even had Air Force One ferrying back cases of this
> pizz - water swill to DC......
I always figured it was the lure of forbidden fruit. When I lived in
California, where you could buy it everywhere, everyone I knew sneered
and called it pisswater. When I went to grad school in Illinois, they
weren't selling it anywhere east of the Mississippi. So every time
somebody was driving over to St. Louis, all their friends would beg them
to bring them a sixpack Coors. If you broght some to a party, people
were just knocked out. Go figure...
> - Danny - Yo frozen yogurt...one campus bar even went so far as to close and
> to re - open as a Danny - Yo franchise......
I spend the 1978-79 school year on a junior year abroad. I remember
telling my friends that, when my plane landed at LAX, I wanted go go
straight out and get a piña colada, a Tommyburger, and a frozen yogurt,
because that's what I'd been craving in vain for the last ten months.
MaryMc
"Gregory Morrow" <gregor...@att.net> wrote:
> Remember when Coor's beer was all the rage during the Ford administration?
> College classmates of mine would go out to Colorado to ski and return loaded
> down with cases of Coor's in their putt - putting Vegas, Pintos, Dusters,
> and Gremlins...the Prez even had Air Force One ferrying back cases of this
> pizz - water swill to DC......
I always figured it was the lure of forbidden fruit. When I lived in
California, where you could buy it everywhere, everyone I knew sneered
and called it pisswater. When I went to grad school in Illinois, they
weren't selling it anywhere east of the Mississippi. So every time
somebody was driving over to St. Louis, all their friends would beg them
to bring them a of sixpack Coors. If you broght some to a party, people
were just knocked out. Go figure...
> - Danny - Yo frozen yogurt...one campus bar even went so far as to close and
> to re - open as a Danny - Yo franchise......
I spend the 1978-79 school year on a junior year abroad. I remember
telling my friends that, when my plane landed at LAX, I wanted go go
straight out and get a piña colada, a Tommyburger, and a frozen yogurt,
because that's what I'd been craving in vain for the last ten months.
--
MaryMc
mary...@NOSPAM.mindspring.com
Visit my home on the Web...<http://www.casagordita.com/>!
Jeff Bienstadt
>
> "Quasinerd" wrote:
>
>
>> Gosh you guys are bringing back memories.
>>
>> Then one day in the mid-70s I showed up at a party with
>> a bottle of cold duck and people said with disgust "who
>> brought this?" I hadn't kept up with changing fashion
>> in party alcohol.
>
> Remember when Coor's beer was all the rage during the Ford administration?
> College classmates of mine would go out to Colorado to ski and return
> loaded down with cases of Coor's in their putt - putting Vegas, Pintos,
> Dusters, and Gremlins...the Prez even had Air Force One ferrying back
> cases of this pizz - water swill to DC......
>
When I lived in SoCal, my Grandparents would occasionally visit from Ohio.
We would stock up on Coors because they couldn't get it in Ohio and my
Grandfather loved it.
I liked him in spite of this obvious character flaw :-)
---jkb
--
"To alcohol! The cause of, and solution to, all of life's problems."
-- Homer Simpson
sf
<je...@seattlefare.com> wrote:
>
> When I lived in SoCal, my Grandparents would occasionally visit from Ohio.
> We would stock up on Coors because they couldn't get it in Ohio and my
> Grandfather loved it.
Did they bring some Vernor's out with them?
J. Helman
> I received a Disco themed Murder Mystery Dinner Party setup for Xmas from my
> dear Mom. I plan on throwing the party this spring. Looking for menu ideas
> which will tie in well with the theme. Thanks for the help :)
When I was in college in the mid-1970s, I thought the height of chic
dining was to go to the Magic Pan Creperie. Dinner crepes, dessert
crepes, everything was crepes. Magic Pan was a chain that was fairly
popular back then that, as far as I can tell, hasn't existed for
years.
Jeff Bienstadt
They did. As well as Cain's (I think that's the name) potato chips.
I love Vernor's. Ginger ale on steroids.
--jkb
--
"Silly customer, you cannot hurt a Twinkie!"
-- Apu Nahasapeemapetilon
Gregory Morrow
"J. Helman" wrote:
> When I was in college in the mid-1970s, I thought the height of chic
> dining was to go to the Magic Pan Creperie. Dinner crepes, dessert
> crepes, everything was crepes. Magic Pan was a chain that was fairly
> popular back then that, as far as I can tell, hasn't existed for
> years.
Was that a nation - wide chain? They were popular here in Chicagoland back
in the 70's.....
BTW there are two thriving vestiges of 70's cuisine here in Chicago:
The Creperie (open since 1971):
Geja's, a fondue place:
They both do well, since the food is very good at both places. I'd guess
for some folks, there is also that nostalgia factor.....
--
Best
Greg
sf
Helman) wrote:
You're right on both counts. Now that crepes are coming
back into style, I order them but still think the Magic Pan
did it better.
Quasinerd
> telling my friends that, when my plane landed at LAX, I wanted go go
> straight out and get a piña colada, a Tommyburger, and a frozen yogurt,
> because that's what I'd been craving in vain for the last ten months.
>
What's a Tommyburger?
Quasinerd
> back into style, I order them but still think the Magic Pan
> did it better.
I ditched my electric crepe maker years ago (for lack
of kitchen space at the time).
What's the easiest way to make crepes?
sf
Mix all your ingredients in a blender, let rest for an hour
in the refrigerator. Use your best seasoned, black cast
iron skillet as a crepe pan.... hmmmm, here's another
thought. Making crepes is one of those rare things a
non-stick skillet was born to do. So, if you have one - use
it!
When should we expect your report to be filed? <wink>
Brian Connors
"Jill McQuown" <jmcq...@bellsouth.net> wrote:
> "KBlasnig" <kbla...@aol.com> wrote in message
> news:20030119190231...@mb-fm.aol.com...
> > I received a Disco themed Murder Mystery Dinner Party setup for Xmas from
> my
> > dear Mom. I plan on throwing the party this spring. Looking for menu
> ideas
> > which will tie in well with the theme. Thanks for the help :)
>
> I love the idea of a murder mystery party! Had one back in the 1980's and
> it was a blast!
>
> 1970's... only thing I can think of is cheese fondue, sliced hot dogs in a
> BBQ/bourbon sauce in a chafing dish, Reuinite on ice and plenty of marijuana
> ;-)
Riunite... I got to taste that as a kid. My parents drank it all the
time at parties. I think I sort of liked it then, but these days it just
pings me with a vague remniscence of something that tasted vaguely like
carbonated grapefruit juice without the bitterness. (Amazingly, you can
still buy something called Riunite -- the website has movies of the old
commercials -- though I'm guessing it's got to be better quality now
that it was. I admit I find the idea of a sparkling red intriguing,
though maybe not especially appetizing.)
The classic has to be sour cream and onion dip. That was a party habit
my parents held on to well into the 21st century -- I only recently
managed to get some variety in by buying some hummus and baba ghannouj
instead of Lipton Onion Soup Mix a few months ago.
And I too concur with the fondue idea...
/Brian
Tony Lew
> dear Mom. I plan on throwing the party this spring. Looking for menu ideas
> which will tie in well with the theme. Thanks for the help :)
If you have Food-Network, you're in luck. They happen to be showing
an episode of "Top 5" on 70's food tonight at 10:00 PM Eastern/7 Pacific.
If you don't get it, don't worry. I'll watch it and post what they
pick tomorrow.
Sheryl Rosen
Morrow at gregor...@att.net wrote on 1/20/03 11:39 AM:
Wouldn't you like to know? :-)
Stella Hackell
> I received a Disco themed Murder Mystery Dinner Party setup for Xmas from my
> dear Mom. I plan on throwing the party this spring. Looking for menu ideas
> which will tie in well with the theme. Thanks for the help :)
Spinach salad!
Brie and white wine
Harvey Wallbangers
Brian Connors
sport...@aol.com (SportKite1) wrote:
> >From: sf s...@pipeline.com
>
> >Unfortunately, the mid-late '70s clothing style is being
> >replicated today as a fashion *must* but it's not called
> >"retro", so those who weren't aware (too young) don't know
> >how bad it was then and how awful it looks now.
>
> Oooo, those horrid "Ditto" copys with the pseudo worn spots and the hiphugging
> flares (they didn't look good then and they don't look good now), Even on bone
> wracks it makes a body appear to have saddlebags.
Actually, they do tend to look good, but only on girls who are carrying
a bit extra weight. Or maybe that's just a fetish of mine. But anyway...
I do remember ditto/mimeograph machines. They were still using them when
I was in elementary school in the mid-80s, though I don't think they're
even made anymore. It's a pretty distinct memory -- the grainy purple
writing, sometimes on a piece of paper still wet from whatever (surely
toxic) solvent the machines used to print from the carbon paper
stencils. Now that you mention it, I feel the need to shed a tear for
kids who may get to experience the glory that is the (ObFood alert) soy
baconburger and the ketchuppy flavor of lunchroom pizza but will never
know the pure scholasticness of a mimeographed worksheet.
/brian
sf
Hackell) wrote:
>
> Spinach salad!
> Brie and white wine
Hey, those are still good today! Some things are classics
that you don't mess with!
> Harvey Wallbangers
Oooo baby! They were good! Sinapore Slings too. Ever try
a Rusty Nail?
MaryMc
Quasinerd <Quas...@netscape.net> wrote:
Tommy's is a southern California chain of burger joints. They serve
hamburgers, hot dogs, tamales, and fries--all laden with a chili of
indescribable flavor and aroma. When I was in college, you could get on
the elevator in the dorm and instantly know that somebody had brought
back Tommy's, even if the elevator was empty--the smell was that potent
and that distinctive. Most of their locations are open 24/7, and have
no inside seating--or no seating at all, just a shelf around the
building where you stand and eat. Back then, you could go to the
original store (at Beverly and Rampart in L.A.) at 3:00 am and see USC
frat boys in BMWs, parked next to cholos in lowriders, parked next to
hippies in VW buses, parked next to yuppie families in Volvos, parked
next to West Hollywood disco queens in convertibles, parked next to
beat-up Subarus (that would be mine), and a line of people stretching
from the window halfway across the parking lot. Nobody knows what's in
the chili, and I'm not sure I want to know--I just know it's addictive.
Now, why did I go and start talking about Tommy's? I'm craving it
something fierce, and the nearest Tommy's is about 1,300 miles from
here, dammit!
http://www.originaltommys.com/
--
MaryMc
mary...@NOSPAM.mindspring.com
Visit my Cooking Stuff page...
<http://www.casagordita.com/cooking.htm>
)
Grizzman
"Elaine Goldberg" <ElaineF...@webtv.net> wrote in message
news:19587-3E...@storefull-2114.public.lawson.webtv.net...
>
> sf wrote:
>
> <snip>
>
> >Yes, the cheap wines of choice were
> > Annie Greensprings, Boone's Farm -
> > AND don't forget Thunderbird. Heh!
>
> Obviously, I'm not a wine connoisseur, but I recall "Tickle
> Pink"...possibly Boone's Farm??
>
> > They didn't taste so bad because people
> > were under the influence of MJ.
>
> You may have a point there.
>
> Elaine
>
PaulaGarlic
"Brian Connors" <conn...@yahoo.com> wrote in message
...snip...snip...
> I do remember ditto/mimeograph machines. They were still using them >when
I was in elementary school in the mid-80s, though I don't think >they're
even made anymore. It's a pretty distinct memory -- the grainy >purple
writing, sometimes on a piece of paper still wet from whatever
> (surely toxic) solvent the machines used to print from the carbon paper
> stencils. Now that you mention it, I feel the need to shed a tear for
> kids who may get to experience the glory that is the (ObFood alert) soy
> baconburger and the ketchuppy flavor of lunchroom pizza but will never
> know the pure scholasticness of a mimeographed worksheet.
Yes! I remember those, too. From Catholic grade school in the early-to-mid
80s. That funky purple...the smell of the fresh dittoes...
Though I am not sure I really want to relive THAT era in my life.
R'gards,
Paula
www.tekakwitha.org
RoboCheese
following... :
$ On Sun, 19 Jan 2003 16:55:05 -0800, MaryMc
$ <mary...@NOSPAM.mindspring.com> wrote:
$
$ > In article <20030119190231...@mb-fm.aol.com>,
$ > kbla...@aol.com (KBlasnig) wrote:
$ >
$ > I have a 70s web page, and I've gotten a lot of emails from people
$ > asking that same question. So finally I collected a bunch of
$ > suggestions (including some from folks on this newsgroup) and put them
$ > on a 70s party page at <http://www.casagordita.com/70sparty.htm>.
There
$ > has to be something there that will strike the right nostalgic chord!
$ >
$ I visited your web page.
$
$ IMO: the biggest mistake was about alcoholic beverages. We
$ ordered wine coolers as a bar drink in the early '70's!
$ It's one of those things that people had to like enough for
$ Bartel & James to bottle it (those who know about B&J don't
$ need to give me a lecture about it). Yes, the cheap wines
$ of choice were Annie Greensprings, Boone's Farm - AND don't
$ forget Thunderbird. Heh! They didn't taste so bad because
$ people were under the influence of MJ.
$
$ Please (!) tell me - how on earth you could forget about the
$ coolest of cool, show your loved one how much you care
$ (alcoholic) drink: Cold Duck?????
$
$ For those who don't know - it was a sparkling, sweet,
$ reddish wine.... totally cool then and a total gross out
$ now. However, it's one of those things that I would have to
$ serve at an ultimate '70s party. Put a fire in the
$ fireplace, serve some fondue and Cold Duck (or vise
$ versa).... with the long version of "In A Godda Da Vida" on
$ a vinal record playing in the background.
$
$ PS: Crepes never go out of style. My grandparents ate
$ them, I made them and my daughter makes them now. The
$ tradition continues!
Oh babe! I wanna party with you!
Heeeeeeeeee...
RoboCheese
"You gonna eat that?" (Blink.)
To send hatemail, fix da address.
RoboCheese
offered the following... :
$ In article <TXHW9.21579$F_3....@news.bellsouth.net>,
$ "Jill McQuown" <jmcq...@bellsouth.net> wrote:
$
$ > "KBlasnig" <kbla...@aol.com> wrote in message
$ > news:20030119190231...@mb-fm.aol.com...
$ > > I received a Disco themed Murder Mystery Dinner Party setup for Xmas
from
$ > my
$ > > dear Mom. I plan on throwing the party this spring. Looking for
menu
$ > ideas
$ > > which will tie in well with the theme. Thanks for the help :)
$ >
$ > I love the idea of a murder mystery party! Had one back in the 1980's
and
$ > it was a blast!
$ >
$ > 1970's... only thing I can think of is cheese fondue, sliced hot dogs
in a
$ > BBQ/bourbon sauce in a chafing dish, Reuinite on ice and plenty of
marijuana
$ > ;-)
$
$ Riunite... I got to taste that as a kid. My parents drank it all the
$ time at parties. I think I sort of liked it then, but these days it just
$ pings me with a vague remniscence of something that tasted vaguely like
$ carbonated grapefruit juice without the bitterness. (Amazingly, you can
$ still buy something called Riunite -- the website has movies of the old
$ commercials -- though I'm guessing it's got to be better quality now
$ that it was. I admit I find the idea of a sparkling red intriguing,
$ though maybe not especially appetizing.)
$
$ The classic has to be sour cream and onion dip. That was a party habit
$ my parents held on to well into the 21st century -- I only recently
$ managed to get some variety in by buying some hummus and baba ghannouj
$ instead of Lipton Onion Soup Mix a few months ago.
$
$ And I too concur with the fondue idea...
$
$ /Brian
That brought me to Yago Sangria! And Cella Lambrusco! (Also Cella!)
Woo Hoo...
RoboCheese
following... :
$ On 20 Jan 2003 14:44:20 -0800, ste...@lmi.net (Stella
$ Hackell) wrote:
$ >
$ > Spinach salad!
$ > Brie and white wine
$
$ Hey, those are still good today! Some things are classics
$ that you don't mess with!
$
$ > Harvey Wallbangers
$ Oooo baby! They were good! Sinapore Slings too. Ever try
$ a Rusty Nail?
Those were all good.
Still, my favorite was my own stuff that I made up. Half Campari and half
Tequila Gold. I called it "Who needs sex?"
Ohmygodyoucouldgetshitfaced!
Terry Pulliam
whose thoughts percolated and spilled forth, saying:
>and how about water chestnuts wrapped in bacon? or was that more 80s???
>
What I recall (and it's still done, AFAIK) is chicken liver wrapped in
bacon <gag!> You'd think you were biting into about anything else and
get ambushed by liver. Yecchhh!
I'm a Boomer and my mother force-fed us liver that she cooked until it
was the texture and consistency of shoe leather and to this *day* I
cannot abide liver. Which is pretty weird, considering I *love* a good
pate! Go figure.
Okay, so consistency is not one of my strong points.
Terry "Squeaks" Pulliam
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.
Rhonda Anderson
news:iqfp2v8fn690q9ho1...@4ax.com:
> On Mon, 20 Jan 2003 01:32:35 GMT, "jen" <mist...@fatlittlegirl.org>
> whose thoughts percolated and spilled forth, saying:
>
>>and how about water chestnuts wrapped in bacon? or was that more 80s???
>>
> What I recall (and it's still done, AFAIK) is chicken liver wrapped in
> bacon <gag!> You'd think you were biting into about anything else and
> get ambushed by liver. Yecchhh!
>
> I'm a Boomer and my mother force-fed us liver that she cooked until it
> was the texture and consistency of shoe leather and to this *day* I
> cannot abide liver. Which is pretty weird, considering I *love* a good
> pate! Go figure.
>
Confession, I don't recall that I've ever tried pate, because of the liver.
I should, as given your statements here, I might like it - I can be as
inconsistent as anyone else <g>.
I have tried and don't like liver, and I've no desire to try any other
offal. My sister and I were talking about this on the weekend. Her husband
likes things such as tripe and pig's trotters (not offal, I know) but she
will not cook them for him, if he wants them he cooks them himself. My mum
used to eat black pudding, and lamb's fry (liver with bacon) but didn't
make the rest of us eat them (although she did give us liver when we were
little, apparently - good for our blood!). I had liver again when I was
older and working on a farm for prac work during college holiday - did not
like it at all - the flavour or the texture.
I don't know that there's a logical reason for my not wanting to try any
other offal, but it could have something to do with having been involved in
the dispatch of sheep during college prac work - while I'm quite happy to
eat the rest of the animal, those intestines that come spilling out,
steaming away, look anything but appetising!!
--
Rhonda Anderson
Penrith, NSW, Australia
Gregory Morrow
"Sheryl Rosen" wrote:
> > Well, Sheryl luv, I hope that after all the contortions you put this
poor
> > guy through that you at least gladly offered to swallow ;-p
> >
> > --
> > Best
> > Greg
> >
> >
>
> Wouldn't you like to know? :-)
>
; - p
--
Best
Greg
Samantha .
> I'm a Boomer and my mother force-fed us liver that she cooked until it
> was the texture and consistency of shoe leather and to this *day* I
> cannot abide liver. Which is pretty weird, considering I *love* a good
> pate! Go figure.
>
> Okay, so consistency is not one of my strong points.
Oh I understand what you are saying completely. My mother would,
occasionally, cook a dinner up for herself of liver and onions. My
brother and I never had to eat it, but we smelled it. I tried it from
her plate a couple of times and couldn't stand it. I think it was the
smell more than anything, akin to the smell of over boiled
cabbage...just not good. The texture of fried liver didn't help
either. Blech. But I would eat a good pate back then and will make
pate today and love it.
Go figure.
Best regards,
Samantha
hahabogus
news:Xns930A98D2839F6sc...@127.0.0.1:
Well to me a liver lover; beef, pork and chicken livers taste totally
different.
--
Defender of the Beet.
Tony Lew
> dear Mom. I plan on throwing the party this spring. Looking for menu ideas
> which will tie in well with the theme. Thanks for the help :)
OK, for what it's worth, according to Food Network's "Top 5", the
"Top 5 food fads of the '70s" are:
5. Carrot Cake
4. Harvey Wallbangers
3. Hamburger Helper
2. The "Scarsdale" Diet
1. Quiche
Gabby
"Rhonda Anderson" <schuma...@bigpond.com> wrote in message
news:Xns930A98D2839F6sc...@127.0.0.1...
> I have tried and don't like liver, and I've no desire to try any other
> offal.
You just haven't had it cooked the right way, etc., etc, etc.
;o)
Gabby
sf
wrote:
> On Mon, 20 Jan 2003 15:18:18 -0800, sf <s...@pipeline.com> offered the
> following... :
> $ > Harvey Wallbangers
> $ Oooo baby! They were good! Sinapore Slings too. Ever try
> $ a Rusty Nail?
>
> Those were all good.
>
> Still, my favorite was my own stuff that I made up. Half Campari and half
> Tequila Gold. I called it "Who needs sex?"
>
> Ohmygodyoucouldgetshitfaced!
>
LOL! Were you a frat boy?
Quasinerd
>
> Mix all your ingredients in a blender, let rest for an hour
> in the refrigerator. Use your best seasoned, black cast
> iron skillet as a crepe pan.... hmmmm, here's another
> thought. Making crepes is one of those rare things a
> non-stick skillet was born to do. So, if you have one - use
> it!
>
> When should we expect your report to be filed? <wink>
Gotta buy a cast iron skillet first!
Tony Pelliccio
paula74NO...@earthlink.net says...
> Yes! I remember those, too. From Catholic grade school in the early-to-mid
> 80s. That funky purple...the smell of the fresh dittoes...
>
> Though I am not sure I really want to relive THAT era in my life.
Oh hell, I did 12 years of Catholic schools from 1970 to 1982. It was
relatively enjoyable, didn't have much problem but let's just say I'm
more cynical about Catholicism now because of it.
I too remember those purple/blue copies - mimeographs I think they were
called. Yes, the scent was pretty good but I'd bet it's seriously toxic.
Well, we're none the worse for it now.
Tony
Miss Jaime
wrote:
>I do remember ditto/mimeograph machines. They were still using them when
>I was in elementary school in the mid-80s, though I don't think they're
>even made anymore. It's a pretty distinct memory -- the grainy purple
>writing, sometimes on a piece of paper still wet from whatever (surely
>toxic) solvent the machines used to print from the carbon paper
>stencils.
Remember the smell? :-)
Miss Jaime
(Hamilton, Ontario, CANADA)
http://community.webshots.com/user/miss_jaime
Sheryl Rosen
rosesc...@yahoo.com wrote on 1/20/03 11:59 PM:
Isn't it comforting to know someone is spending money doing such
hard-hitting investigative reporting???
st...@temple.edu
> and how about water chestnuts wrapped in bacon? or was that more 80s???
Does anyone here enjoy the Top 5 show on the Food Network? Last night, the
theme for Top 5 was food fads from the 70's. I am not certain, but I think
three of the top five food fads from the 70's were (in no particular
order):
1) Harvey Walbanger (the cocktail)
2) Quiche
3) Carrot cake
I don't recall what the other two items were.
Ranee Mueller
<missja...@hotmail.com> wrote:
> On Mon, 20 Jan 2003 22:48:13 GMT, Brian Connors <conn...@yahoo.com>
> wrote:
>
>
> >I do remember ditto/mimeograph machines. They were still using them when
> >I was in elementary school in the mid-80s, though I don't think they're
> >even made anymore. It's a pretty distinct memory -- the grainy purple
> >writing, sometimes on a piece of paper still wet from whatever (surely
> >toxic) solvent the machines used to print from the carbon paper
> >stencils.
>
> Remember the smell? :-)
My college math department still used mimeograpghs. This was about 6
years ago.
Regards,
Ranee
--
Remove do not and spam to e-mail me.
Please Visit Arabian Knits at
http://folks.harbornet.com/raneem/arabianknits.html
Saudi Chef at http://folks.harbornet.com/raneem/saudichef.html
Ranee Mueller
Brian Connors <conn...@yahoo.com> wrote:
> The classic has to be sour cream and onion dip. That was a party habit
> my parents held on to well into the 21st century -- I only recently
> managed to get some variety in by buying some hummus and baba ghannouj
> instead of Lipton Onion Soup Mix a few months ago.
Okay, what is wrong with sticking with something they like. Sure,
try other things, but if you like the onion dip, what's wrong with it,
and why does that make them stuck in another century? I mean, for my
people hummus and baba ghannouj are from several centuries ago...
Dave Smith
>
> I'm a Boomer and my mother force-fed us liver that she cooked until it
> was the texture and consistency of shoe leather and to this *day* I
> cannot abide liver. Which is pretty weird, considering I *love* a good
> pate! Go figure.
I'm with you there. Liver at home was really awful, though I had it at
friend's houses and it wasn't bad. I won't cook it or buy it wand would
never order it in a restaurant. However, I love pate and liverwurst.
aintli...@yup.com
>sf wrote:
>
><snip>
>
>>Yes, the cheap wines of choice were
>> Annie Greensprings, Boone's Farm -
Boone's Farm apple wine, Ripple (painted the bottles and used them as
candle holders), Schwartze Katz in Skeller (sp?), Mateus, Lancer's, and
cheap Chianti. Those these are probably early 70s, pre-disco era.
For food in the early to mid 70s - granola, brown rice, curry, chow fun,
and anything cheap.
Later 70s- crepes.
>
Tony Pelliccio
ranee...@spamharbornet.com says...
> In article <7mnp2vof8jvcidt7c...@4ax.com>, Miss Jaime
> <missja...@hotmail.com> wrote:
>
> > On Mon, 20 Jan 2003 22:48:13 GMT, Brian Connors <conn...@yahoo.com>
> > wrote:
> >
> >
> > >I do remember ditto/mimeograph machines. They were still using them when
> > >I was in elementary school in the mid-80s, though I don't think they're
> > >even made anymore. It's a pretty distinct memory -- the grainy purple
> > >writing, sometimes on a piece of paper still wet from whatever (surely
> > >toxic) solvent the machines used to print from the carbon paper
> > >stencils.
> >
> > Remember the smell? :-)
>
> My college math department still used mimeograpghs. This was about 6
> years ago.
At a college? Jesus, where I am most of the printers are HP 4100's or
8000N's. Fast enough that you could run off a couple hundred pages in <
5 minutes.
Then of course there's the Xerox machines I had at my last job. At 65PPM
those babies flew.
Tony
Tony Pelliccio
> <missja...@hotmail.com> wrote:
>
> > On Mon, 20 Jan 2003 22:48:13 GMT, Brian Connors <conn...@yahoo.com>
> > wrote:
> >
> >
> > >I do remember ditto/mimeograph machines. They were still using them when
> > >I was in elementary school in the mid-80s, though I don't think they're
> > >even made anymore. It's a pretty distinct memory -- the grainy purple
> > >writing, sometimes on a piece of paper still wet from whatever (surely
> > >toxic) solvent the machines used to print from the carbon paper
> > >stencils.
> >
> > Remember the smell? :-)
>
> My college math department still used mimeograpghs. This was about 6
> years ago.
Oh - these are math folks who haven't figured out you can load special
fonts for mathematical symbols on MS Word huh?
Tony
Rhonda Anderson
9E253A.104...@news.harbornet.com:
> In article <connorbd-C48703...@news.bellatlantic.net>,
> Brian Connors <conn...@yahoo.com> wrote:
>
>> The classic has to be sour cream and onion dip. That was a party habit
>> my parents held on to well into the 21st century -- I only recently
>> managed to get some variety in by buying some hummus and baba ghannouj
>> instead of Lipton Onion Soup Mix a few months ago.
>
> Okay, what is wrong with sticking with something they like. Sure,
> try other things, but if you like the onion dip, what's wrong with it,
> and why does that make them stuck in another century? I mean, for my
> people hummus and baba ghannouj are from several centuries ago...
>
This is something I think whenever I read about foods being "out of
fashion" or "old-fashioned" and as such, somehow not worth eating. It's not
like they suddenly taste differently now that "the fashion" has moved on to
something else. If you like it, eat it.
jen
recently..... we went to a wine tasting party at a restaurant some friends
own, and they had pate. its was brownish and pretty smooth, and neither my
husband and i knew what it was. he took some and told me it was hummus of
some kind. i loaded up a crostini and -- EEEEWWW!!! :p nasty surprise!
"Rhonda Anderson" <schuma...@bigpond.com> wrote in message
news:Xns930A98D2839F6sc...@127.0.0.1...
Sheryl Rosen
at aintli...@yup.com wrote on 1/21/03 5:18 PM:
> Boone's Farm apple wine, Ripple (painted the bottles and used them as
> candle holders), Schwartze Katz in Skeller (sp?), Mateus, Lancer's, and
> cheap Chianti. Those these are probably early 70s, pre-disco era.
That would be Zeller Schwartze Katz....with the black cat charm around the
neck of the bottle, right? :-)
RoboCheese
following... :
$ On Mon, 20 Jan 2003 17:28:40 -0800, RoboCheese <RoboCheese >
$ wrote:
$
$ > On Mon, 20 Jan 2003 15:18:18 -0800, sf <s...@pipeline.com> offered the
$ > following... :
$
$ > $ > Harvey Wallbangers
$ > $ Oooo baby! They were good! Sinapore Slings too. Ever try
$ > $ a Rusty Nail?
$ >
$ > Those were all good.
$ >
$ > Still, my favorite was my own stuff that I made up. Half Campari and
half
$ > Tequila Gold. I called it "Who needs sex?"
$ >
$ > Ohmygodyoucouldgetshitfaced!
$ >
$ LOL! Were you a frat boy?
Nope. Only a Fat boy:)
Alan Zelt
> > and how about water chestnuts wrapped in bacon? or was that more 80s???
That was a hit at cocktail parties in the late 60's in Pearl Harbor,
back when I was a slim and trim Navy Lt.
--
Alan
MH
"Miss Jaime" <missja...@hotmail.com> wrote in message
news:7mnp2vof8jvcidt7c...@4ax.com...
> On Mon, 20 Jan 2003 22:48:13 GMT, Brian Connors <conn...@yahoo.com>
> wrote:
>
>
> >I do remember ditto/mimeograph machines. They were still using them when
> >I was in elementary school in the mid-80s, though I don't think they're
> >even made anymore. It's a pretty distinct memory -- the grainy purple
> >writing, sometimes on a piece of paper still wet from whatever (surely
> >toxic) solvent the machines used to print from the carbon paper
> >stencils.
>
> Remember the smell? :-)
Right out of Fast Times at Ridgemont High. Very funny...
Martha
sf
<ntpu...@cox.net> wrote:
> On Mon, 20 Jan 2003 01:32:35 GMT, "jen" <mist...@fatlittlegirl.org>
> whose thoughts percolated and spilled forth, saying:
>
> >and how about water chestnuts wrapped in bacon? or was that more 80s???
> >
> What I recall (and it's still done, AFAIK) is chicken liver wrapped in
> bacon <gag!> You'd think you were biting into about anything else and
> get ambushed by liver. Yecchhh!
>
> I'm a Boomer and my mother force-fed us liver that she cooked until it
> was the texture and consistency of shoe leather and to this *day* I
> cannot abide liver.
>
Counterpoint: my mother didn't like liver and never made it.
But it turned out that my husband liked beef liver so I
learned to make it. Come to think of it, I haven't made it
in years, though.
Rumaki... I like. You have to marinate them in a soy
mixture first though and partially precook the bacon for it
all to turn out right.
I absolutely love Jewish style chopped chicken liver (with
onions & egg)... but I only eat it, I don't make it.
sf
<paula74NO...@earthlink.net> wrote:
>
>
> Yes! I remember those, too. From Catholic grade school in the early-to-mid
> 80s. That funky purple...the smell of the fresh dittoes...
>
> Though I am not sure I really want to relive THAT era in my life.
>
of toner (an acetone smell with the added "perk" of taking
nail polish off quickly). Additionally, none will ever
forget getting that purple ink all over their hands from
time to time . It didn't wash off, they had to "wear" it
off.
Quasinerd
> years ago.
>
> Regards,
> Ranee
Math departments don't get the funding that, say,
computer departments or sports do.
Quasinerd
> neck of the bottle, right? :-)
I saw some in a liquor store today, but no plastic
black cat, alas; I might have bought it if the plastic
cat were still dangling from the bottle's neck.
sf
Do you have nonstick? That works!
Sheryl Rosen
Quas...@netscape.net wrote on 1/21/03 10:48 PM:
The Weber brand had it last time I bought it...but that was probably 5 yrs
ago. I will check next time I find myself in a liquor store.
Are you owned by a black cat, too?? :-)
What's yours' name?
Mine is Mandy.....she's gorgeous.
Of course, I might be slightly prejudiced. :-)
Tony Pelliccio
catm...@optonline.net says...
Mine is Emily. All 6.5lbs of the sleekest cat I've ever seen.
Tony
coma white
Sterling,PabstBlueRibbon or Schlitz beer lol
coma white
coma white
pigs(vienna sausages?lol) in a blanket
reefer brownies!
hell ,i dunno, in the 70s, i was eatin, pop tarts, captn crunch , n Chef
Boyardee!
Sheryl Rosen
ton...@cox.takemeout2.net wrote on 1/22/03 2:01 AM:
Wow, Emily is even tinier than Mandy!
She weighed in last week at a svelt 7.6 pounds. That concerned me, she was
heavier last year, but the vet says she's fine, and you can't feel her ribs
(you can still pinch an inch, he said), so she's ok. He's finally happy
with her weight.
She's a little peanut, and shiny and gorgeous and happily sunning herself on
the windowsill as I type this! :-D
Kate
Quasinerd wrote:
> > > What's the easiest way to make crepes?
> >
> > Mix all your ingredients in a blender, let rest for an hour
> > in the refrigerator. Use your best seasoned, black cast
> > iron skillet as a crepe pan.... hmmmm, here's another
> > thought. Making crepes is one of those rare things a
> > non-stick skillet was born to do. So, if you have one - use
> > it!
> >
> > When should we expect your report to be filed? <wink>
>
> Gotta buy a cast iron skillet first!
No need! A small non-stick skillet works better. For a special treat in
the style of Brittany (France) make your crepes with buckwheat flour.
Kate
Terry Pulliam
<ton...@cox.takemeout2.net> whose thoughts percolated and spilled
forth, saying:
>Oh hell, I did 12 years of Catholic schools from 1970 to 1982. It was
>relatively enjoyable, didn't have much problem but let's just say I'm
>more cynical about Catholicism now because of it.
<snip>
I did Catholic schools in the 50's with Ursuline nuns. I'm left handed
and the nuns told us that left-handedness was a "character flaw."
Spent my primary years with bloody knuckles for trying to write with
my left hand.
These were the Marines of the nun-world. Just what you want for your
kids: sexually repressed women in bad clothes in charge of children.
Terry "Squeaks" Pulliam
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.
hahabogus
> These were the Marines of the nun-world. Just what you want for your
> kids: sexually repressed women in bad clothes in charge of children.
>
Sooo you've met my mother...?
--
Defender of the Beet.
Ranee Mueller
Anderson <schuma...@bigpond.com> wrote:
That's kind of my take. I like the onion dip, in fact when I serve
it with veggies, everyone eats of it and seems to enjoy.
Ranee Mueller
<Quas...@netscape.net> wrote:
> > My college math department still used mimeograpghs. This was about 6
> > years ago.
>
> Math departments don't get the funding that, say,
> computer departments or sports do.
Right. I knew that, just was saying that they aren't extinct. Yet.
sf
<ntpu...@cox.net> wrote:
> On Tue, 21 Jan 2003 05:41:31 GMT, Tony Pelliccio
> <ton...@cox.takemeout2.net> whose thoughts percolated and spilled
> forth, saying:
>
> >Oh hell, I did 12 years of Catholic schools from 1970 to 1982. It was
> >relatively enjoyable, didn't have much problem but let's just say I'm
> >more cynical about Catholicism now because of it.
>
> <snip>
>
> I did Catholic schools in the 50's with Ursuline nuns. I'm left handed
> and the nuns told us that left-handedness was a "character flaw."
> Spent my primary years with bloody knuckles for trying to write with
> my left hand.
>
> These were the Marines of the nun-world. Just what you want for your
> kids: sexually repressed women in bad clothes in charge of children.
>
My husband probably went to the same school you didn, but
believe it or not.... times have changed. Even if it's
still a nun who is the teacher.
Gabby
"sf" <s...@pipeline.com> wrote in message
news:v4o13vo73a37b404r...@4ax.com...
Yeah, they actually have to have training to be teaching. At home back
then, you could graduate from high school and apply to the local school
board for a licence to be a teacher. Not saying that the nuns were all
without training -- I had one in high school who was a great history teacher
and one who excelled at teaching math. She must have been 80 but boy she
could teach rings around the other math teachers.
In our village school (grades 1-9) there were only two nuns. One usually
taught gr. 1 and the other was the principal and taught gr. 9. Lucky me!
The one who taught gr. 1 the year I started school also taught gr. 2 the
next year. And she was weird. One kid farted in class and she sat him with
his butt hanging out of the 2nd story window. She asked me to check and see
if one of the grade 1 kids had soiled her pants -- why would you ask a kid
to do that? She used to have a few of us go around and smell the other kids
and tell her if they smelled of pee or worse (my mom wasn't happy about this
but the rule in our house was "the teacher is right, whether she's right or
wrong -- particularly so if she's a nun"). I went all the way through high
school with the name "sniffer". No love lost for that one.
The problem as I see it, is that many of the nuns didn't want to be
teachers. But their order told them what they were going to be. One I know
wanted to be a nurse. But, the minute she expressed that desire, her
superiors told her she would do what God wanted not what she wanted and that
God wanted her to be a teacher. Just who I want teaching my kids -- a woman
who doesn't like kids and would have preferred to do anything but teach.
Gabby
Bill Shoemaker
the Tommy's hamburger chili, which I tried.
I'll be honest with you. Not having been raised on the west coast, I
was not terribly impressed. It was like an extremely think gravy with
some chili powder and a little ground beef in it. I guess nostalgia
has a lot to do with tastes in food.
The recipe is in the new Top Secret Recipes book. I might as well
repeat it here, just because it's so bizarre. Note: all the
ingredient quantities are correct, including the amount of flour)
------
Top Secret Recipes
version of
Original Tommy's® World Famous Hamburgers
by Todd Wilbur
This clone recipe may be for the whole hamburger, but anybody who
knows about Tommy's goes there for the chili - and that's the part of
this clone they seek. That's also the part that required the most
kitchen sleuthing. Turn out it's an old chili con carne recipe created
back in 1946 by Tommy's founder, Tommy Koulax, for his first hamburger
stand on the corner of Beverly and Rampart Boulevards in Los Angeles.
By adding the right combination of water and flour and broth and
spices to the meat we can create a thick, tomato-less chili sauce
worthy of the gajillions of southern California college students that
make late-night Tommy's runs a four-year habit. And if you don't live
near one of the two dozen Tommy's outlets, you can still get a gallon
of Tommy's famous chili shipped to you. But I hope you really dig the
stuff, because you'll shell out around 70 bucks for the dry ice
packaging and overnight shipping. And don't expect to see the
ingredients on the label since the chili comes packed in a gallon-size
mustard jug.
Chili
1 pound ground beef (not lean)
1/4 cup flour plus 1 1/4 cups flour
1 1/3 cups beef broth
4 cups water
3 tablespoons chili powder
2 tablespoons grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder
3 pounds ground beef
8 hamburger buns
16 slices Kraft cheddar cheese Singles
1/2 cup diced onion
32 to 40 hamburger pickles (slices)
8 slices large beefsteak tomato (1/2-inch thick)
1/4 cup yellow mustard
Strain the fat out of the meat with popular
and common kitchen gadgets
Roux. Something good can come from the French.
1. Prepare the chili by first browning the meat in a large saucepan
over medium heat. Crumble the meat as it browns. When the meat has
been entirely cooked (7 to 10 minutes), pour the meat into a strainer
over a large cup or saucepan. Let the fat drip out of the meat for
about 5 minutes, then return the meat back to the first saucepan.
Cover and set aside.
2. With the fat from the meat, we will now make a roux - a French
contribution to thicker sauces and gravies usually made with fat and
flour. Heat the drippings in a saucepan over medium heat (you should
have drained off around 1/2 cup of the stuff). When the fat is hot,
add 1/4 cup flour to the pan and stir well. Reduce heat to medium low,
and continue to heat the roux, stirring often, until it is a rich
caramel color. This should take 10 to 15 minutes. Add the beef broth
to the pan and stir. Remove from heat.
3. Meanwhile, back at the other pan, add the water to the beef, then
whisk in the remaining 1 1/4 cups flour. Add the roux/broth mixture
and the other chili ingredients and whisk until blended. Make sure
your grated carrot is chopped up to the size of rice before you add
it.
4. Crank the heat up to medium high. Stir often until you see bubbles
forming on the surface of the chili. Turn the heat down to medium low,
and continue to simmer for 15 to 20 minutes, or until thick. The chili
should be calmly bubbling like lava as it simmers. When it's done
cooking, take the chili off the heat, cover it, and let it sit for 30
minutes to an hour before using it on the burgers. It should thicken
to a tasty brown paste as it sits.
5. To make your hamburgers, you'll first divide 3 pounds of hamburger
into 16 portions of 3 ounces each. Grill the burgers in a hot skillet
or on an indoor griddle for 4 to 5 minutes per side or until done.
Sprinkle some salt and pepper on each patty.
6. Build the burgers by lightly toasting the faces of the hamburger
buns. Turn them over into a hot skillet or a griddle on medium heat.
7. Place one patty onto the bottom bun.
8. Position two slices of cheese on the meat.
9. Place another beef patty on the cheese.
10. Spoon about 1/3 cup of chili onto the beef patty.
11. Sprinkle about 1 tablespoon of diced onion onto the chili.
12. Arrange 4 to 5 pickle slices on the onion.
13. Place a thick slice of tomato on next.
14. Spread mustard over the face of the top bun and top off your
hamburger by turning this bun over onto the tomato.
(http://www.topsecretrecipes.com)
Makes 8 burgers. (6 cups of chili.)
Tidbits
Make sure the ground beef you use has a fat content of at least 20
percent. This way you'll be sure to get enough fat to make the roux.
On Mon, 20 Jan 2003 16:18:44 -0800, MaryMc
<mary...@NOSPAM.mindspring.com> wrote:
>In article <3E2C6A4A...@netscape.net>,
> Quasinerd <Quas...@netscape.net> wrote:
>
>> > I spend the 1978-79 school year on a junior year abroad. I remember
>> > telling my friends that, when my plane landed at LAX, I wanted go go
>> > straight out and get a piña colada, a Tommyburger, and a frozen yogurt,
>> > because that's what I'd been craving in vain for the last ten months.
>> >
>>
>> What's a Tommyburger?
>
>
>Tommy's is a southern California chain of burger joints. They serve
>hamburgers, hot dogs, tamales, and fries--all laden with a chili of
>indescribable flavor and aroma. When I was in college, you could get on
>the elevator in the dorm and instantly know that somebody had brought
>back Tommy's, even if the elevator was empty--the smell was that potent
>and that distinctive. Most of their locations are open 24/7, and have
>no inside seating--or no seating at all, just a shelf around the
>building where you stand and eat. Back then, you could go to the
>original store (at Beverly and Rampart in L.A.) at 3:00 am and see USC
>frat boys in BMWs, parked next to cholos in lowriders, parked next to
>hippies in VW buses, parked next to yuppie families in Volvos, parked
>next to West Hollywood disco queens in convertibles, parked next to
>beat-up Subarus (that would be mine), and a line of people stretching
>from the window halfway across the parking lot. Nobody knows what's in
>the chili, and I'm not sure I want to know--I just know it's addictive.
>
>Now, why did I go and start talking about Tommy's? I'm craving it
>something fierce, and the nearest Tommy's is about 1,300 miles from
>here, dammit!
>
>http://www.originaltommys.com/
To reply, just remove "rb" from the the return address, above
Bill Shoemaker
mentioning, or are mentioned on the recommended page.
Here's one thing not mentioned in the thread: the soy protein/ground
beef mix. When soy protein first came out, it wasn't too good by
itself-not like the Boca Burgers and stuff you get today. But it was
widely used as an extender for ground beef.
You could get it already mixed in with the beef at the meat counter -
the brand our supermarket sold was called "Blend O' Beef." Or you
could buy it and mix it yourself - the only brand I remember was
called Lipton "Make a Better Burger."
It wasn't that terrible, as I recall. It was also something totally
different from "Hamburger Helper."
On 20 Jan 2003 00:02:31 GMT, kbla...@aol.com (KBlasnig) wrote:
>I received a Disco themed Murder Mystery Dinner Party setup for Xmas from my
>dear Mom. I plan on throwing the party this spring. Looking for menu ideas
>which will tie in well with the theme. Thanks for the help :)
MaryMc
Bill Shoemaker <shoem...@sunlink.net> wrote:
> By coincidence, the Top Secret Recipes site had a "clone" version of
> the Tommy's hamburger chili, which I tried.
>
> I'll be honest with you. Not having been raised on the west coast, I
> was not terribly impressed. It was like an extremely think gravy with
> some chili powder and a little ground beef in it. I guess nostalgia
> has a lot to do with tastes in food.
Nostalgia, or a penchant for culinary slumming, call it what you like--I
went back to Tommy's a couple of years ago and it tasted as good as it
did when I was in college in L.A. in the 70s.
Thanks for the recipe, though--I'll try it. I've had other clones that
had some resemblance to the real thing, but I've never had the real deal
Tommy's chili except at Tommy's. But what the heck, it's worth a try!
--
MaryMc
mary...@NOSPAM.mindspring.com
Visit my Cooking Stuff page...
<http://www.casagordita.com/cooking.htm>
)
(
"Espresso est, ergo cogito." C[_]