Showing posts with label Condiments. Show all posts
Showing posts with label Condiments. Show all posts
Friday, December 30, 2016
Adult Tartar Sauce
I made this recipe while playing around one day trying to come up with something better than regular old tartar sauce. I consulted a couple of my old recipe books for ideas and revisited some of the better ingredients in my remoulade recipe I wrote oh so long ago. I like remoulade, it's just a pain to make and involves tarragon which goes brown quicker than an avocado in a heat wave. Dried tarragon has no flavor because it doesn't dry well so it was off to come up with something that has the flavor of remoulade but not the headache.
Friday, March 4, 2016
Ad: 1905 Tabasco Sauce
Ah Tabasco Sauce, love it or hate it, it's been around since just after the Civil War. This fiery pepper sauce is the backbone of Louisiana cuisine and graces tables all over the world. So what are the beginnings of this iconic brand?
Wednesday, December 17, 2014
Catsup or Ketchup?
When I was a kid growing up I remember that Heinz was the only "Ketchup" and everything else was "Catsup". You have to laugh just saying the word catsup, as it sounds like something a sick cat would produce. Since my grandparents were
Tuesday, December 9, 2014
Green Goddess Dressing Recipe
Green Goddess dressing can be traced back to 1923 when it was adapted from an original recipe dating back to the 1600's. It was created and named in honor of a play by the same name featuring the actor George Arliss and enjoyed a revival in popularity in the 1970's when the dressing maker 7 Seas re-introduced it to the American market. As with most things culinary it has been on a roller coaster ride of popularity tempered with indifference ever since.
Labels:
1920's,
Baltimore,
Condiments,
Maryland,
Recipe,
Sauce,
White Coffee Pot
Sunday, April 7, 2013
Welches Grapelade
I find that I haven't written in a few moons about old ads, which used to provide much fill material back when I started this blog and I didn't have as many recipes to write about. Also I used to have time to write every day back then but with a full time job now my time is limited and tend to concentrate on the recipes, saving the ads for the Facebook Page devoted to this blog. This ad just piqued my interest though as I knew there was a story behind it.
Tuesday, March 19, 2013
Heinz Ketchup, Portrait of a Corporate Sell Out
This ad is from 1926 when Heinz was celebrating it's 57th anniversary. The message is that Heinz spends time and money to select the best ingredients for it's products including apparently a supply of pith helmets for Indian safari's. The real question I ask is where did it all go wrong?
Wednesday, December 26, 2012
Creole Remulade Sauce
I've been doing some housekeeping on the Facebook Page for The Vintage Recipe Blog and in looking at the notes section I found a few recipes that I had posted there in order to cross merchandise the Facebook Page for the blog so to speak. It's mostly sauce recipes but I feel they need a home here on the blog.
First up is Remulade Sauce, a Creole version of Tartar Sauce but in reality it's an unfair comparison since Remulade is so much better. It can be served with most seafoods or used as a condiment for Fried Green Tomatoes.
3/4C Dukes Mayonnaise
3 Cornichons Chopped Fine
1T Chopped Capers
1T Lemon Juice
1T Guldens Mustard
2tsp Finely Minced Fresh Parsley
1/4tsp Tarragon, minced fine (optional)
2 Dashes Tabasco
1tsp Paprika
pinch of salt
Stir well and refrigerate 1 hour.
Monday, April 30, 2012
Deviled Eggs or Deviled Dog Mess
I have one comment about those deviled eggs... "Oh hell NO!" It looks like a sick dog took a dump in half an egg. How did the advertisers ever think that this looks appetizing? And the recipe is even worse. Mix with hard boiled egg yolks Durkee's Oleomargarine and Durkee's dressing and stuff in halved eggs. Yuck! Let's get something straight here. I see so many so called Deviled Egg recipes that involve the yolks mixed with salt, pepper and mayo or miracle whip. Those are Stuffed Eggs. Deviled Eggs involve many more spices mixed in so that they have a spicy flavor. As a matter of point, I have a secret deviled egg recipe that has been passed down from my grandmother to my mother and finally to me. It has somewhere around 11 different ingredients and spices. Those are deviled eggs and any time I make them they always disappear at parties. Just to tantalize you I will leave you with a picture of them...
Monday, April 2, 2012
When Only The Best Will Do
"Salads should dress for dinner" proclaims this 1938 ad for Heinz vinegars and Olive oils. I heartily agree, what's the use of eating a salad if it doesn't have a dressing made from the best ingredients? However it can be daunting finding the best ingredients for whatever you're cooking and so much noise is generated by the marketeers trying to sell you sub-normal garbage. It's ever more important to read labels today and find out what's really in your food and, I'm sorry to say this, but if it's cheap it's probably garbage with no taste and no nutritional value. It's not all bad news though as there are always tasty options and over time you're going to find that they're not as expensive as you might think.
Monday, March 12, 2012
Lea & Perrins Worcestershire Sauce
I don't buy Worcestershire Sauce that often and the last time I bought it I was reduced to purchasing some French's which is ok, but lacks the depth of flavor of the original Lea & Perrins. The reason I bought a different brand was because Lea & Perrins had sullied their recipe by adding High Fructose Corn Syrup. I had written about this before in "A Saucy Picture" when writing about A-1 steak sauce, which incidentally was originally a thick version of Worcestershire sauce. I finally ran out of the French's sauce last week and had to go buy another bottle, lucky I decided to take a look at the label of Lea & Perrins because they're back to using sugar in their recipe. This is a great turn of events as yet another company bows to the demands of the consumers and gets rid of High Fructose Corn Syrup in their formula. I used it for the first time when I made some Mock Maryland Crabcakes on Friday (recipe will be posted Thursday). This is when I discovered that Lea & Perrins went one step further than eliminating HFCS, they also went back to their original recipe which is a bit spicier than what was previously available and so much more flavorful than French's.1
Wednesday, February 22, 2012
Bacon In a Jar
Did you know you used to be able to buy bacon packaged in a jar? I seem to vaguely remember this stuff still being around when I was a kid and it was already cooked, wrapped in wax paper and sealed in a jar. I suppose it was one of those holdover things from when refrigeration was not accessible and most people were lucky to have an ice box. We've become spoiled in our modern era of huge refrigerators with freezers the size of Alaska so that most things that used to come in a can now are to be found in the frozen foods section. It's not a bad thing really, just annoying when the power goes out for extended periods of time... like Hurricane season.
Monday, February 20, 2012
Mazola Oil By the Mazola Maid
It's funny, just yesterday I posted on this blog's Facebook Page a picture of some real deal Spanish Olive Oil I found in the store packaged, get this, in a CAN. A real deal tin can with vintage artwork even. I was stunned because even though it was par for the course that oil used to come in cans we've managed to turn it all over to nasty plastic packaging today. I understand the reasons why this was done but putting products into plastic compromises the contents. I don't care what they say, plastic is porous, it breathes and worse yet gases off God only knows what kind of chemicals into our food. On top of all this clear plastic allows light infiltration which is detrimental to things such as a delicate oil. Anyhow, this ad features a nifty recipe for making your own mayonnaise at home which is cool if you want to undertake such a project. Here's the Recipe:
Friday, February 10, 2012
Ah, There's Sweetness, Madam
Could you imagine buying butter packaged this way today? 3 times wrapped and sealed on the end with a presumably way seal? It gets major points for being retro but you'd be paying $10/lb for it because of packaging cost. If you haven't already "liked" The Vintage Recipe Blog on Facebook I really encourage you do so. You get to see so much more than I put up on the blog and I really have such a wonder group of vintage themed pages that I am friends with who often bring up some really good information. For instance, the other day, Canning Granny posted a link to an article that was about a study done in Australia on the effects of eating butter. The conclusions may surprise you as they found out that fresh butter made from the cream of grass fed cows was actually very healthy for you. There was an increase in the number of Omega-3 fats and much more Beta Carotene than is found in commercial butter.
Wednesday, January 25, 2012
2 for 1 Recipe Special: Lekvar and Pierogis
As you may or may not know, I am partly Hungarian in my lineage. I pay homage to my Hungarian Ancestry with recipes that celebrate the old world. Usually these are bore of countless hours of searching through old papers to find faded handwritten recipes from my grandparents but sometimes I get an idea from listening to dad. Now one of the staple items in Hungarian cooking is lekvar or prune butter. This is used in a number of cookies and baked goods and tastes wonderful spread on warm toast in the morning. I have always avoided using lekvar though because it is prohibitively expensive to buy in the store, around $5.99 for a small jar. Enter the Hungarian Cookbook, a tome a recipes gathered by the Hungarian Ladies of New Brunswick, NJ in the 1950's. In it there's a recipe for lekvar and once I discovered how simple it was to make I'm sold on using it. Here's the recipe:
Friday, January 20, 2012
A Saucy Picture
Old ads can be quite creepy sometimes, take this 1912 ad for A-1 Sauce. I think there's a little something more going on between these two but back then it would have been kept in the closet. And what's with the glass the gentleman is holding? Seemingly the scullery maid didn't wash the glassware correctly as he's polishing it up with his napkin and what's he going to do with it, take a shot of A-1? Wow, I can't tell you how reviled I am at the thought of that.
Tuesday, November 1, 2011
Tabasco Sauce
1958 Tabasco Ad |
I was looking in Google Analytics at search terms that brought people to my site and I noticed a number of Tabasco related inquiries. Hmm interesting. I don't think I talked too much about Tabasco except early on when I wrote the recipes for the Creole Collard Greens but I can take a minute now and speak about it. Personally I love Tabasco, I put it on just about everything... well not ice cream surely but you get the point. I have to buy it in the enormous food service size bottles though. I'm not much of a pepper head when it comes to hot sauce. Habanero peppers give me the hiccups and I think people who are eating Ghost Chilies are out of the heads. It's a condiment, plain and simple and I use it to add zest to my food not dominate the flavor.
Tabasco has been around since the late 1860's when Mr McIlhenny came back to his Avery Island home to find it completely destroyed by invading Yankees. Fortunately he discovered the place had become overrun with Tabasco peppers, seeds of which a friend had originally brought back from Mexico after the Mexican War in the 1840's. McIlhenny came up with the idea of macerating the ripe peppers with Avery Island sea salt and vinegar and letting them age in used whiskey barrels and thus Tabasco Sauce was born. It gained popularity in the US after being featured in the Colombian exposition in the 1880's but it really didn't become a household item outside Louisiana until the 1950's when this ad was made. People were still rather timid about spicy food back then as both recipes call for a whopping 1/2tsp of Tabasco, but dad remembers his father using it in many dishes back when he was a kid.
More recently Tabasco introduced their new flavors starting out with a mild Jalapeno Sauce in the 90's and eventually adding Garlic, Habanero and Smoked Chipotle. The nutritional info is about the same no matter what sauce you buy, no calories, no carbs and around 35mg Sodium per teaspoon. There are many other hot sauces out there and I've tried many of them, but non can replace the original Tabasco.
Tuesday, October 11, 2011
Ad: Swifts Brookfield Butter
1932 Swifts Brookfield Butter |
Yesterday we made some 1920's style skillet cornbread, I thought it would be fun to follow it up with a vintage ad for Swifts Butter. In my searches I come across Swift ads all the time, they were prolific, but most ads deal with their meat products, especially bacon. Even today you can go into the food store and find Swifts Premium Bacon.
Labels:
1930's,
Ad,
Condiments
Location:
Jacksonville, FL, USA
Thursday, September 29, 2011
Ad: Best Foods Mayonnaise
1948 Best Foods/Hellman's Mayonnaise |
Labels:
1940's,
Ad,
Condiments
Location:
Jacksonville, FL, USA
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