Recently, I made the discovery that sometime in the not-so-distant past (circa mid-2013 by all estimates) I made a decision to give up soft drinks. This was not some line-in-the-sand resolution thing—I will break down and have a Dr. Pepper every now and again, and I will NEVER give up Coke floats. But I spend a lot of time shuttling my kids around the suburbs of Birmingham, AL and ofttimes find myself grabbing a beverage at a gas station or convenience store.
Eating healthy should still be delicious.
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But just because I no longer have a taste for soft drinks doesn't mean I have given up refreshing bubbles. And I can tell you just about every gas station that sells Perrier L'Orange in the Vestavia/Mountain Brook/Homewood triangle. It's tough to navigate the brightly colored high-fructose corn syrup littered world of the beverage coolers at your local convenience store, but a sure bet for crisp refreshment without guilt is Perrier. I like the Orange as it occupies that space between plain ol' water and full-on soft drink. It's not cloying perfume like some flavored waters, but it still gives you a nice citrusy hit. It's a perfect grab-and-go thirst quencher that not only refreshes but leaves me feeling like I made the right choice.
3 Fresh Cocktail Recipes for Girls’ Night
This post is sponsored by Perrier® Carbonated Mineral Water, but the content and opinions expressed here are my own.
Girls’ night. Time away from the kids. Husbands left at home. Dresses, heels, music, drinks, and laughs. It has been so long since I have had a night of fun with my friends, and I am ready to get it started! Whether we spend the weekend in a mountain resort or just hang out at home, a girls’ night is something that needs to happen often to help me keep my sanity. To make things extra fun, I love to create a new drink recipe each time for us to try! With Perrier’s new flavored carbonated mineral waters, I have many options to inspire me!
Find Your Flavor Inspiration
Perrier has seven different flavors of carbonated mineral water, each with a different “personality” to match the theme of your night (or day).
- Peach: Perfect for a bold night out, wearing that stylish red dress and flashy jewelry. Grab a handful of friends and stir up some fun.
- Lime: A classic flavor that fits in almost anywhere. Wear your little black dress while catching up with old friends.
- Strawberry: Here comes a night of fun! Singing along with your favorite songs while wearing bright colors and laughing past midnight.
- Watermelon: The summer heat means wearing sundresses and bathing suits, a drink in your hand and toes in the sand. Salt on the rim of your glass? Yes please. Don’t forget the sunscreen!
- Lemon: Day date! Grab your sunglasses and head out for a day of shopping and gossip. Flip flops, shorts, and upbeat music.
- L’Orange: Let’s do brunch. Crepes and mimosas with a beautiful view of the outdoors. Chatting over pedicures while munching on appetizers (and another round of mimosas, of course).
- Pink Grapefruit: When you’re feeling girly but you’re anything but fragile. A maxi dress topped with a leather jacket. Statement heels. Diamonds. Pink Paloma in hand, best friend by your side.
No matter what you plan with your friends, Perrier has a flavor to inspire you! To help you get started, here are three of my favorite cocktail recipes with a fun, fresh Perrier twist! (And the best part is they can become mocktails by just omitting the alcohol!)
Time to mix two of my favorite things – watermelons and mojitos! This recipe adds a fruity summery twist to a tasty classic cocktail. Serve it up at your next outdoor gathering!
Georgia Peach Mule
Y’all know I’m from South Georgia (did you read that with a southern drawl?), so of course I had to include a recipe with peaches! This variation of a Moscow mule is a bit sweeter than the classic recipe, but still has a bold flavor. Make sure you find some ripe and juicy peaches for best results!
The bright and bubbly flavor of Strawberry Perrier really sets off this refreshing sangria. Feel free to interchange any fruits to suit your preference, or ones that complement the wine well. And don’t feel guilty about drinking more than one glass… sangria is just fruit salad you can drink!
Now’s the time to find your flavor inspiration, and sign up for a chance to win a year’s worth of Perrier flavors! Click HERE for more information.
Which recipe is your favorite? Which Perrier flavor will you be trying first?
Clear liquors. High-quality vodka, gin and tequila are much better optians than dark liquors (like whiskey for example). They’re purer forms of alcohol. You’ll most likely notice a difference in the way you feel the next day if you make the switch, too!
Choose vodka, gin, or tequila with carbonated mineral water or regular water. As for me, I love a good fizz so I usually opt for Perrier's watermelon mineral water. Flavor your drink with a squeeze of fresh lemon or lime, berries, fresh cucumbers, bitters or fresh herbs.
I also love using Perrier's flavored mineral waters because I find myself not having to add as much fruit when I use their fun flavors. They offer pink grapefruit, strawberry, lime, l’Orange, watermelon (MY FAV!!), lemon and the new peach.
Also – bitters are actually great for digestion, and they taste a lot better than you think! You can read more about bitters here.
And y'all. just say NO to juice or soda mixers (coke, cranberry juice, etc).
Foods are no longer popular
Rum raisin ice cream. I actually like it. But with a hundred flavors on the shelf why would you choose this? Nobody eats rum raisin anymore.
Is the kind of casserole I and many of my friends ate as kids (overcooked pasta mixed with some "cream of" soup - usually mushroom - grated cheese on top) still a thing? I haven't seen or heard of it for aaaages and my mom stopped making it entirely when her last kid left the nest.
Do people still eat chicken a la king?
i'm 41 and I've never eaten chicken a la king.
I loved rum raisin ice cream but didn't really notice when it disappeared. I grew up in rural North Carolina and in the summers Sunday after church dinner was Grandma's fantastic pan fried chicken followed by going out to the backyard and making hand cranked ice cream with raw cow's milk heavy cream. I've lived in Manhattan for over 40 years and it's one of the very few things I've ever missed about NC.
Tang. I can vividly remember mixing Tang powder with water and drinking it. Powdered drink mixes in general are no longer popular, be it Kool-Aid, Crystal Light, instant coffee and iced tea crystals, and chocolate/strawberry powder for milk. Did you know that Gatorade started out as a powdered drink mix? Now that I think about it, pretty much everything I drank growing up came from a powdered drink mix.
I think even frozen orange juice concentrate is pretty much dead. Consumers today like to buy drinks in a carton.
I’ve got some rum raisin in my freezer right now, probably my favorite flavor.
Fondue. It's always around trying to make a comeback, but never quite gets there.
Butter pecan ice cream. Like rum raisin, still around but I usually can't find it. Was my favourite flavour in the 80s.
Rum raisin was delicious. I didn't even realize it's gone. I wonder why. Company foundered, patent dispute?
Green Goddess salad dressing
Rum raisin is still around Hagen dazs makes it. Butter pecan is still sold.
It sounds too old timey. "Gimme a scoop of that Rum Raisin, fella! Make it snappy!"
R13, I'm not quite sure what you're making a list of since most if not all of those products are still around. BTW, Libby's Vienna sausages are much better than Amour's. But fat, salt and sugar! What could be more divine! Give me more Vienna sausage and Spam!
Sherbet never went anywhere. it's just been rebranded as sorbetto.
Frozen pudding ice cream, it’s basically rum raisin with pieces of candied cherries, pineapple, and I think citron. It’s still made, but hard to find. It’s a New England thing.
A lot of foods eventually circle back to being popular again or at least have niche markets for them. Like hipsters circa 2010 making a big deal about bacon and organ meats.
R8. TANG. The television commercials for TANG in the ‘60s and ‘70s used say that “the astronauts drink TANG” implying that it was nutritious and good for you. I’m just guessing, but TANG was probably mostly sugar with very if any nutritional value. But I guess powdered TANG would last for a long time while riding around in space.
One of my favorite ice cream flavors as a kid was butterscotch ripple. I haven't seen that as a flavor in a long time, and butterscotch in general seems to have fallen by the wayside.
[quote]Do people still eat chicken a la king?
My ridiculous, backwards old queen of an uncle sure does!
Isn't caramel salé the same as butterscotch?
[quote][R13], I'm not quite sure what you're making a list of since most if not all of those products are still around.
This thread is about foods that are no longer popular, not foods that are no longer around.
Jell-o molds with raw vegetables inside.
Salmon and tuna gelatin molds.
Mac'n'cheese with a crushed cornflake crust.
Rum Raisin is my favorite flavor, so fuck off OP.
Chicken a la King. Bits of chicken stewed in heavy cream (fat), salt and sugar. Yum!
Ice cream sandwiches. And no one makes casserole anymore (thankfully).
Frozen orange juice. The stuff you get from store in the dairy section by the half gallon is usually from concentrate anyway.
R31 Yes, for some reason orange juice from frozen concentrate just tasted better.
That was because of the added sugar. Welcome to diabetes!
Be careful with that rum raisin. I once ate a whole pint of it, and got really sleepy soon after I ate it.
There were so many horrible foods in the past, but people were not overweight. Now there are so many wonderful foods to choose from, and the majority of people are overweight or obese.
i had to make Beef Welligton for gourmet group once. It is not easy. Decades old recipe. Salmon mouse in a fish mold was also on the menu. We suburbians do this type of thing now and then.
Careful, r37. You sound just steps away from becoming a Karen.
Please send the unpopular food my way. TIA.
Anything containing raisins is on the downswing.
Baloney hasn't been popular in years. In fact, baloney was the one meat left in the grocery store I frequent during the faux food shortage/hysteria buying binges of the early quarantine.
Olive loaf or any other type of weird, savory loaves are also way out of style. Chicken kiev is still around, but not nearly as popular as it once was.
Another completely random thing that I hardly see anymore is kiwi fruit. Not to mention star fruit, which I've not seen in years. Perhaps, though, I've just not kept my eyes peeled for either one of them. pun intended.
Not missing Kiwi fruit . at all.
I still see star fruit every once in a while at one grocery store I shop at, but that's the only place. I do, remember, though, when it was de rigueur in the late 70s/early 80s. I would guess most people don't even know what it is anymore.
I also remember attempts to sell kiwi as this delicious, exotic fruit, but it never lived up to the hype.
Salmon mouse, r37? Do the ingredients come from your floor?
In the US. H. Salt Fish and Chips.
Frozen bananas. The kind on stick, dipped in chocolate and nuts.
Snackwells. They were fat-free cookies but full of sugar. These days fat-free isn't much of a thing, everyone wants the low-carb Keto snack cookies.
Corn nuts. I still like them. Especially the barbecue flavor.
TV dinners Jello Jello “salads” Hi -C Home run pies Chewing gum with sugar ( as a kid I remember so many choices / my favorite was the kind that had the melty liquid part in the middle)
As a kid I loved kiwi too. Never tried starfruit
When did jelly rolls go out of style?
Kiwifruit is ubiquitous in Europe.
I remember my mom using molasses so often in baking that we always had it in the house (80s).
Pistachio is by far the best ice-cream flavour and I don't know why it's less popular these days.
Kiwi fruit is also still ubiquitous here in Montreal/Canada.
Do people still bake soufflés?
Crisco. Pixie Stix. Clamatto juice.
Remember about a decade ago when they tried to make bison burgers happen? I never hear about them anymore.
[quote]Yes, for some reason orange juice from frozen concentrate just tasted better.
No. It doesn't. You are trash.
Sundried tomatoes, wrap sandwiches, licorice ice cream.
R15 let’s split, and meet later at the drugstore for cream soda and malts!
I love Rum Raisin, when I can find it.
[quote] Pistachio is by far the best ice-cream flavour and I don't know why it's less popular these days.
Seconding. It’s the secret favourite of all Real Ones.
Brown bread is another superlative ice-cream flavour that’s difficult to find nowadays. You have to either make it at home, or go to dedicated parlours or tents at food fayres with wide flavour selections to have a chance of getting it.
Where are these kiwifruit-free zones?
Kiwi fruits in the bowl mark one as solidly middle-class.
Purplos — honey-flavoured purple sausages
I can't find Spimoni ice cream anywhere. There are way too many options for ice cream now and all of them fighting for freezer space in stores. It's also hard to find a black cherry ice cream that doesn't have chocolate bits/chunks in it. Yeesh, not everything has to have chocolate.
Chocolate cherry cordial was relatively popular in my youth. I haven't seen it or heard about it in a while. THANK GOD!
You can no longer buy Haagen-Dazs' Pralines and Cream in the US. It is still for sale in Canada, however.
The vile Brown Sugar are everywhere but haven't seen Grape in decades.
Following R78--Unfrosted Cherry Pop Tarts, as well. The only unfrosted pt's now are strawberry and blueberry, and yes, that vile brown sugar.
My favorite MIA ice cream is Maple Walnut, which used to be a supermarket staple.
I always get rum raisin in a waffle cone when it’s available. I’m an (elder) millennial, so I’m not sure where I picked up a taste for that flavor. It never seems to be sold in a tub.
Butter brickle was very popular with my family when I was young. I never liked it much.
I miss old fashioned red velvet cake with ermine frosting.
I think the ubiquitous cooking shows bear some blame for the disappearance of foods like Chicken ala King amd Beef Stroganoff. They're easy enough to prepare, but almost impossible to present attractively to guests.
I see rum raisin ice cream all the time in the stores, but have never tried it (and never will). I don't like raisins, and I avoid any of the increasingly popular ice cream flavors featuring various spirits. Yesterday was the first time I've seen Black Walnut ice cream for sale this year, but I think that it may be seasonal and/or regional.
I've noticed that most of the canned "Chinese" foods have been modernized and are now sold in the freezer case. Canned chow mein was very popular with my Mom and brother.
Tripe is a nightmare from my childhood. I hope hip young things reinvent it and have to pretend it is delicious.
I'm just disturbed by raisins in ice cream. The consistencies are different.
It's like gumball ice-cream. When I was a kid, I ordered it at the ice-cream counter at Kmart. There were these huge gumballs in it. I thought it sounded so great. Then, when I got to eating it, I realised it made on sense.
Chiffon pudding (which was reconstructed as Whip-n-Chill, but still gone)
Lime cologne, deodorant, after shave, etc.
They’re not popular with me!
I had steak Diane not long ago at a favorite restaurant. Love that dish. also, butter pecan is still widely available here in Dallas.
OP Häagen-Dazs will punch your ticket.
Remember butter brickle ice cream?
Reading this thread, I am tempted to make Chicken a la King. Should I go all out and use the Fannie Farmer recipe, or just dump 'n' bake?
Carrot raisin salad. I never understood that.
Chicken ala King was done in by bad institutional versions.
r17 Sorbetto is sorbet. Sorbet is just fruit and sugar--no dairy. Sherbet always contains milk or cream.
Oh, I missed threads above that mentioned butter brickle. Sorry.
r84=Barbara Diane Foster, missing those royalty checks.
[quote]Lime cologne, deodorant, after shave, etc.
And how were those served?
Gaaaaaaaaaaaaaaa. Retirement must be hell.
Purple honey sausages?! Those sound really terrible
When were licorice ice cream, tripe, and head cheese ever popular? Once available? Sure. Common? Maybe. Popular? I highly doubt it.
[quote]Powdered drink mixes in general are no longer popular, be it Kool-Aid, Crystal Light, instant coffee
I will NEVER give up my Folger's Crystals.
Chicken Divan Waldorf Salad Green Beans Almondine And for dessert. Peach Melba
No appetizer. I'm watching my waist.
I will serve it all on Melmac dinnerware inherited from Mama.
Never really a staple, but Chicken and Pistachio Nut Terrine was often on lunch menus at good restaurants, and my mother would make it several times a year. It’s delicious.
When I worked in an ice cream parlor, rum raisin was mostly popular with black people and pistachio with asian people.
Even the black and asian people I worked with would point this out to the new workers.
Millennials are going to be killing off lots of foods if they aren’t completely extinct already, by the sound of this thread.
R37, I made salmon mousse in a fish mold for a potluck last year as kind of a joke. It was surprisingly good and was the hit of the party.
R96 it was Sophia’s favorite at Shady Pines!
When I was in college in the early 1990s, I used to work for a food demo business. I would basically be that person who handed out samples in the grocery store or in Macy's, etc. One summer, I worked the food expo at the Jacob Javits Center, handing out samples of Elan Frozen Yogurt. We were the 2nd most popular booth in the place (2nd only to Haagen Dazs) and we were crazy busy. But because we were so popular, we basically had our pick of anything in the place once we went on breaks. I ate like a big fat whore those three days, and at the end of the expo, I got to take a shit ton of food home. I remember all the starving actors and students literally hauling garbage bags full of food from the west side, trying to catch cabs.
One of the things I took home in spades was cartons of Elan Rum Raisin Frozen Yogurt. I'd never had it before and I fell in love with it. Thank god I was in my early 20s and worked out like a fiend and walked everywhere so I was able to burn it all off.
Oh, also- I met Debralee Scott there. She had left acting and was running a catering business with a friend called "Shut Up and Eat."
r45 Star fruit, aka Carambola, now seems to be on the outs because it is bad for your kidneys. There are two types, one for cooking, the other for eating raw. I always thought it was the novel shape( it does look pretty in a fruit salad) that made them popular, because the taste wasn't anything to write home about. A ripe, soft kiwi OTOH, is sweet and tasty, with twice the vitamin C of an orange.
Haven't seen the sliced, wrapped rectangular slabs of ice cream(usually van-choc-straw[as a dear aunt used to call it]) that were very popular when I was a lad. They were always a hit, easy to serve, especially with a slice of birthday cake, and indispensable if you wanted to make REAL waffles and ice cream sandwiches.. I wonder if people just didn't care for them anymore, or ice cream companies simply too it out of production for another reason?
Always been a big fan of ice cream with nuts in it. Butter pecan IS still around, many companies make it. Have not seen burnt almond in many moons. Breyer's used to make vanilla ice cream with walnuts in it, but that's been gone for years as well.
If you've ever seen a documentary on how "fresh squeezed" OJ is made, you'll long for the days when frozen OJ concentrate was all that was available. Welch's frozen grape juice concentrate was the bomb, so much better than the stuff in cans, bottles, or cartons next to the OJ in the dairy department. The flavor was ephemeral, but it was no chore to finish it quickly since it was very tasty. Another one among the missing.
Canned spinach. Vile in the extreme.
I CAN'T MAKE MY OWN ICE CREAM WITH WHATEVER FLAVORS I WANT.
Do people still drink strawberry daiquiris?
R113- why will we long for the days of concentrate if we see how modern “fresh” oj made ??
I used to love the welches grape concentrate! Do they really Not make them any more? As a kid it was such fun I’m surprised it’s not popular more environmentally friendly and economical !?Especially since now you only get 52oz in a carton!
I had this for the 1st time not too long ago at a restaurant in New Orleans on a work trip. I think it is still pretty popular in some parts of the country.
Was this a popular dish made at home though R84? I can’t imagine trying to flambé something at home.
Pistachio (or pistacchio, in Italian) is a popular gelato flavor.
I wanted to make an Ina Garten cookie recipe that called for frozen orange juice concentrate and I realized I hadn't seen or thought about it in years. Those frozen concentrates (limeade, lemonade, et. al.) were ubiquitous in the '60s. Anyway, I was able to get the OJ concentrate, but I gather that it's a low volume item these days.
That great 1970s Eurotrash classic, penne a la vodka.
R106 haven’t had that in a long time. Yum.
Porcupine meatballs, sloppy joes. Maybe they are still popular in the midwest, but I haven't come across them in years.
Ah, R6 - you've never had a fruit cake made by the Collin Street Bakery. It's to die for!
IMO, people balk at paying a "high" price for a small container of concentrate. They're OK with paying a high price for a big jug of something that's mostly water. Also, sadly, "labor" is a factor: opening container + mixing with water. Very sad.
Indian pudding. My aunt would make it at holidays. Her daughter, who took over the family events, won't make it.
I've never found a Baskin-Robbins ice cream flavor (regular rotation) I've really liked. However, I was with a friend who insisted we stop at the store and he ordered a pistachio almond cone. I ordered one, too, and it was pretty darn good. The almonds were really toasty & crispy. IMO, pistachio doesn't really have that much flavor, so maybe it was the almond I was liking.
Roasted pistachios are delicious and have a very savory and distinctive taste.
I have never tasted a pistachio ice cream that tastes like pistachio nuts. And yes R126, what I think people taste in the ice cream is almond, which has a very different flavor profile.
R124 this is a reason we have so much packaging waste.
Some of the things I grew up on that no longer popular:
Cinnamon toast. I ate cinnamon toast several times a week as an afternoon snack. I'd butter a piece of bread, and then sprinkle it with sugar and cinnamon and put it under the broiler.
R129, wasn't there an extensive discussion of cinnamon toast, like a couple of weeks ago?
Chef Boyardee in the can is still popular, IMO, esp. the mini (beef) ravioli. I would agree that there is less shelf space devoted to the product now. Also, there used to be Chef Boyardee cheese ravioli more widely available. It's still in production, but I never see it in my local stores.
Hmm, R131. I've always despised the mini-ravioli there's an odd flavor in it, like cinnamon. Regular beef ravioli has gotten harder to get since the pandemic, unless one settles for the small cans.
Tyler Florence's Beef Stroganoff is amazing. Maybe it'll become popular again.
Terrines are still standard in French and Swiss meals.
[quote] Hmm, [R131]. I've always despised the mini-ravioli there's an odd flavor in it, like cinnamon. Regular beef ravioli has gotten harder to get since the pandemic, unless one settles for the small cans.
Is it the sweetness? I admit the Chef Boyardee stuff is sweet, like Ragu jar sauce.
[quote]It's also hard to find a black cherry ice cream that doesn't have chocolate bits/chunks in it.
Turkey Hill makes black cherry without chocolate. It’s really tasty. However, I’m not sure how readily available it is in your area, R74. Years ago I worked in an Italian restaurant and we served Spumoni. Not really a fan.
[quote]R78 Grape Pop Tarts.The vile Brown Sugar are everywhere but haven't seen Grape in decades.
I am here to tell you that you are on VERY thin ice, little miss.
All the fruit flavored Pop Tarts are freakishly tangy. The brown sugar/cinnamon ones are sweet and mellow.
The Trader Joes brand OJ that comes in a carton is from concentrate. I love pointing this out to people who think fresh is irreplaceable. My local supermarket carries frozen OJ. Sometimes buy 10 at once when they go on sale. No added sugar. Steer away from the other "limeade" type concentrates though. Those are the ones that are filled with sugar.
[quote]Is it the sweetness? I admit the Chef Boyardee stuff is sweet, like Ragu jar sauce.
Possibly that's part of it, R135, but the flavor in the mini-ravioli is quite different from the regular Chef Boyardee Beef Ravioli. I cannot stand the mini's.
I like the regular beef ravioli, the Spaghettios with Meatballs, and sometimes with franks (I'm a bit iffy on these latter I just have to be in the mood for them).
My grandmother ate liver, pickled watermelon rinds and liked to fry bread in lard. She was a southern gal of course.
I'd rather eat my calories than drink them. I don't drink fruit juices and non-diet sodas. When I used to drink alcohol, that was an exception, but I didn't use sweet mixers.
Another exception is a little bit of sugar & half 'n' half in my coffee.
I can't imagine the atrocity below is still popular. My dad would sometimes eat it for breakfast.
I didn't know those were still available, R143.
Pina Coladas. I wanted to try one after hearing that song. No place ever served them. A pal introduced me to Pink Ladies. That was a difficult drink to find, too.
R144, I haven't seen Big Biscuit shredded wheat in stores in years.
People don't eat that much cereal anymore. It's mainly due to consumers moving away from milk. Just a few years ago, the cereal section took up an entire aisle at the grocery store, and now cereal takes up half of the aisle at best.
Blended cocktails are out of fashion. I think the last time I had one made-to-order was when I was staying at a hotel in Phoenix for my sister's 40th. Although hipsters are starting to bring back slushy cocktails, the ones kept frozen all day. I like them, but they're not as good as a strawberry daiquiri or pina colada made fresh.
Butterscotch is caramel made with brown sugar, not white sugar. I assume caramel sale is salted caramel.
[quote]Porcupine meatballs, sloppy joes. Maybe they are still popular in the midwest, but I haven't come across them in years.
Sloppy Joes? We had a lengthy thread on them recently.
Some people use (or used to use) those frozen limeade concentrate cans to make Margaritas.
Yum that Indian pudding ( CANCELED. ) and beef stroganoff look so yummy. I think I will try making both.
Nothing Chef Boyardee tastes like it did 20 and 30 years ago. It used to taste like canned pasta. Now it tastes like canned paste.
Rum Raisin was a popular Baskin Robbins flavor. The chain used to be in every mall. Now they aren't so it could explain the dearth of their ice cream flavors like Rocky Road, Pralines and Cream and Butter Pecan
Combining the ice cream and cocktail discussions, I would say grasshoppers are long gone. My mom used to order them when we'd go out to supper clubs in the Midwest, but I don't think they're available anymore.
Hot buttered rum seems to have fallen off as well, though egg nog is still going strong, even though it's usually store-bought now.
How about Progresso Soup? They made some real tasty canned soup, but the last I had it was in the 2000s and it tasted awful. Major reformulation of the recipes with a nasty undertone in their broth-based soups.
I notice when I step out of the TJ/WF bubble that the ice cream choices are much better at the Stop n Shop and Star.
[quote] How about Progresso Soup? They made some real tasty canned soup, but the last I had it was in the 2000s and it tasted awful. Major reformulation of the recipes with a nasty undertone in their broth-based soups.
IMO, Progresso may have changed their recipes, but that brand seems more popular now than it used to be. Campbell's is the struggling brand now, it seems.
Rhum Raisin is still popular in France, I never would have imagined that Americans knew this scent of ice cream and for once written almost without spelling mistakes. It's Rhum not Rum. You make me want to eat it OP
R143, my grandparents ate a big biscuit of shredded wheat for breakfast every morning along with a glass of Metamucil, a shot of buttermilk and a cup of Maxwell House coffee (black).
Rum raisin ice cream? Who wants to eat frozen raisins? Yuck.
[quote] Butter pecan ice cream. Like rum raisin, still around but I usually can't find it. Was my favourite flavour in the 80s.
Ah, news flash - Butter Pecan is one of Haagen-Dazs top 5 flavors. I’m pretty sure the last time I checked, HG is still widely available at super markets across the land.
R9 Mine too, One of the best ice cream in the world! French people know what DELICIEUX means
Pickled pig's feet and pickled balogna. My mom was a fan of both, much to my horror.
R11 is lame brained. Butter pecan can be found in literally every grocery store freezer in the US.
Maybe ice cream, in general, is not as popular as it used to be. There used to be more ice cream parlors and smaller ice cream shops (waffle cone smell wafting outside). Now, the only thing that comes to mind is Baskin-Robbins.
Personally, I rarely eat ice cream. And I do like desserts & candy, etc.
R170 u should get out more often. Ice cream is hugely popular even more now than ever.
You have inspired me, R106. Tomorrow. I'm making a terrine.
Couldn't find Rum Raisin ice cream this summer either so I made my own. Vanilla, soaked raisins in rum, and rum sauce. Not as good as regular rum raisin ice cream but did the trick.
R171, agreed. Portland is rife with ice cream or gelato shops. Practically every neighborhood has multiple.
r164 Your grandparents sound like real regular folks.
Beef or chicken satay. It was all the rage in the 80s
Vienna sausages was hurricane food. Back in the day my mother would make sure we had Campbell’s soup, canned pork & beans & canned Vienna sausages in case we lost our electricity. She filled the bathtub with water so we could flush the toilet, and got out the candles, sterno cans & camp stove.
I did the same thing when I bought my house & a hurricane was expected. I added a crank radio with a light to the hurricane prep. Now, we have a generator. We only need a tin of gas for that. Makes me feel unprepared. The electricity went out a few weeks ago in a thunderstorm - first time in more than 10 years - and I got out a candle someone gave me as a gift years ago. It didn’t throw much light & seemed really dangerous because the flame was wavering all over the place. When I was looking around for a headband light that I’d bought for Sandy in 2012, I found a tangled up set of battery operated pumpkin lights. I put 3 AA batteries in them & they threw off plenty of light - it was just orange, I found the headlamp. I took it out of the packaging & it had pretty much disintegrated before ever being used.
I went on amazon & bought 3 sets of white battery operated lights that use 2 AA batteries each. I tested them & they threw off plenty of light, so I took the batteries out & stored them in a draw. I will forget where they are & if I come across them I will wonder why I bought these tacky lights with fake leaves on them.
Circa 1990 everyone drank Fuzzy Navels. I think Taco Salads used to be popular with chains like Chi Chi's
Grocery store manager here-- Butter Pecan is probably the most popular flavor after Chocolate and Vanilla. It could be the South. My work shares a building with expensive high rise apartments where, pre-Covid, a famous popstar's father resided and would always remind me when half gallon butter pecan is almost out of stock. So maybe it's just him buying it all.
r181, A Fuzzy Navel was really big in the 80s.
r183, Vichyssoise died in the 80s.
R184. Google Bon Vivant vichyssoise to understand the dark humor
R185, Love it! And only one person died.
Seriously though, vichyssoise is a fave of mine. I haven't thought about it for years until the Foods That Taste Like 1974 thread appeared.
Where do i find Rum Raisin that looks like OP's. Haagen Daz's is pale and tasetless. The OP pic looks RICH!
No one needs your "actually," Missy. There is nothing surprising about liking rum raisin ice cream. You're not admitting to a taste for raw squirrel blood here.
[quote] Do people still eat chicken a la king?
I used to buy banquet boil-in bags. They were among the first frozen foods, along with TV dinners. My favorite was gravy & turkey, it was called that because there was far, far more gravy than there was turkey. It was the best gravy ever. The food was frozen in a bag& you dropped it into boiling water. Took about 10 minutes for it to defreeze & heat up. I would pour it over minute rice. It was my favorite snack as an 11 year old (and English muffin pizzas). There were 2 other kinds of boil-in bags - roast beef in gravy & chicken ala king. The chicken a la king was always available, and it was not my favorite. But I ate plenty of it. It was good. But th3 turkey gravy was the best.
Minute rice in those days didn’t come in a bag or plastic container. It came in a box & you measured half a cup and dumped it into boiling water, then covered it. It took 5 minutes, not 1 minute, for the rice to plump up nicely.
My 3 favorite ice creams are butter pecan, rum raisin, and lemon chiffon from my local ice cream shop.
R4 I’m pretty sure most bitches here are eating Chicken a la Queen
What happened to Perrier ? I loved it back in the days
Gelato shops were a thing in Manhattan in the 1980s. And cappuccino shops where tiramisu & key lime pie were often consumed. They were great places to meet friends.
They lasted for about a year, then they all closed up. In ore-Starbucks days they didn’t figure on shops being full of young people who stayed for hours but only bought one cup of cappuccino & a slice of tiramisu. They hadn’t figured out to-go yet.
 I would eat the Banquet Chicken ala King over Ramen noodles. Great combo for a college kid
Do they still eat cheese & pickle sandwiches in the UK? I heard DI Thursday mention them on Endeavour & thought it was an interesting combo for a sandwich.
I’ve heard of fish paste sandwiches, but I wouldn’t wasn’t to eat one of those.
I agree with a lot of these foods falling out of favor being that many of the examples given just weren't that great to begin with, and many were replaced by superior and up-to-date alternatives.
On that note I'm relieved that baked breaded chicken(made with Italian bread crumbs from a container)faded into relative obscurity at some point in the 2000s. How boring, bland and middle-American. I had relatives that would eat that stuff with equally-flavorless sides like overcooked steamed broccoli without seasoning, plain rice or unbuttered white bread.
(My family is non-white, yet some of them still have fussy, sensitive flavor palates that make them want to eat bland Caucasian flyover dinners 7 days a week.)
I guess it's no longer cool to eat boxed food like Pop-Tarts or Gatorade, like it once was. All the trend-conscious people were brand eaters even though that meant your food was nutrionally-inferior and trashy by some people's definition. The people with trendy commercial boxed food diets weren't even aware that their convenience foods were terrible for them and full of chemical ingredients they just knew they loved their Fanta and Hot-Pockets.
It's become more popular to cook your own food and lean toward health-conscious choices nowadays, which is a huge improvement from the Capri Sun and Lunchables generation of the nineties and early aughts.
R189, the boil in a bag dinners were a staple in our family back then, too. I also loved the turkey best, but even better back then to my naive palate were the turkey loaves in gravy that came frozen in a heating pan. The chicken a la king was not favored.
[quote] overcooked steamed broccoli without seasoning
Doesn’t “without seasoning” mean it’s not full of salt?
Salt-phobes have such a dated outlook on health and diet. Even more retro than Slim-Fast, AYDS and Jenny Craig.
Frosted Pop Tarts, in addition to blueberry, strawberry, and brown sugar cinnamon, include cookies and cream and hot fudge sundae.
"The richest most aromatic kind"
Fajitas aren't that popular anymore. They were so trendy back in the 1990s at restaurants. Diners would ooh and aah at the sight and sound of sizzling fajitas being served at restaurants. It seems like they were replaced with tacos.
How do you season your broccoli R201?
R205, that reminds me of spinach salad flambéed tableside. Probably not even legal anymore.
R207, I at least use butter & a little lemon juice or parmesan cheese on steamed broccoli or else it just tastes like hospital food.
A small amount of salt is more than acceptable, too. "Tons" of salt is unnecessary, obviously.
R205, fajitas suck because you have to assemble them yourself, usually with crappy ingredients. They're basically just soft tacos that you put together on your own rather than letting the kitchen do it.
Speaking of tacos, remember when we used taco shells instead of soft tortillas? I can't remember the last time I ate a taco in a crunchy shell.
Rumaki was unleashed on us every couple month.Although my parents were very good cooks (both of them, and all different cuisines), this was the worst for me, followed by most fish recipes (which thankfully was a once a month thing, too expensive). Rumaki must have been a 70's thing - they didn't cook liver and onions or other organs. Liver and other organ meats is a hard stop for me.
Do you remember Bugles? I would always put them on my fingers and play like I had long fingernails.
r211 i used to really like (embarrassed here) Taco Bell's double decker taco for the crunch of it. haven't eaten there in years though. loved the beans and meat and crunch.
Do people still order banana spilt sundaes?
R164 tell me did they ever get off the toilet?
In my midwestern home town, a local ice cream company made pineapple ice cream. It was wonderful. Seriously great. That company is long and it seem to have taken the pineapple ice cream with it.
I recall the Shamrock shakes in the late 70's being pistachio, not mint. Anyone else remember that?
Also, WHET to the Chef Boyardee spaghetti dinner in a box? You got a can of tomato sauce, powdered parmesan cheese, and of course, the dried spaghetti. Loved it as a kid, wouldn't dare now.
To all the Progresso lovers, Chunky was always better.
Shake n Bake. I vaguely remember that still being relatively popular when I was a kid.
Chicken à la King is not much different from chicken pot pie without the crust.
This is the Shake 'n' Bake package I remember. It was made by General Foods' Good Seasons.
R192, I still appreciate Perrier and San Pellegrino. Mineral water makes you grow to your full height. I'm 7 feet tall and a woman. I don't remember a time when it was wildly popular, given that the taste isn't to most people's liking.
(I actually wear a height reduction engineer. My natural height is more than 7 feet. I grew up on natural spring water from outdoor fresh springs in the forest, and Pellegrino mineral water - no milk, ever.)
(Of course, filtered tap water, too.)
Long Island Iced Tea's were big in the 80s.
Speaking of Chef Boyardee, one thing that’s very dated and hasn’t been popular for decades is the red sauce (but very Americanized red sauce) Italian restaurants with huge portions of spaghetti and meatballs, chicken terrazini, etc, that were pretty much all that most of America had until the 80s. There are still relics like the Isle of Capri in NYC, but that’s what they are. relics. And that’s a good thing.
Also someone mentioned penne vodka above. I don’t remember that even remotely becoming a “thing” in the states until the 90s. And most of America probably a decade later. But done right it really is sooo good.
r223 is the Sasquatch Troll.
Mmm . penne vodka. Does it taste like vodka? No. But it's delicious.
Personally I don't want fucking raisins in anything, but particularly ice cream.
Yes I grew up in Evian, where the water runs free out of public fountains.
R231 yeah I like raisins but the idea of them in ice cream grossed me out a little.
Still, I’d take it over strawberry ice cream any day (speaking of now outdated foods).
Do people still make twice baked potatoes (besides at old school steakhouses)? My mother made them one time for company on NYE when I was about 14, and they were one of my favourite things she ever made. When I asked her to make them again, she declined and told me they were a lot of trouble to make. Of course, when she asked me what I wanted for my graduation dinner, I requested the same twice baked potatoes. I think that's the last time she ever made them.
Is this from the same OP who did the rum raisin thread? I'm sensing a theme.
Holla @ r232. I've had boyfriends who resembled that.
I still like the Good Seasonings dressing packet and crouette where you buy the spice mix, add oil, water and vinegar and dump it all into the crouette. Though it's dated and passe, it helped make me into an avid raw vegetable-eater in my youth, and kept me that way as an adult.
Our supermarkets stock a lot of butter pecan, never tried it myself but it seems to be very popular.
R230, if you make penne vodka the wrong way, which most cooks do, it actually does taste of vodka. in the most offensive way possible.
What is a "twice baked potato"? Sounds like something I'd like, speaking as a big potato fan.
^I love twice baked potatoes. My late husband used to mshd them. Sadly, I don’t have the recipe,
Orange sherbert. It was popular until the 1970's.
My fave twice-baked potatoes get filled with the potato pulp, tuna, sliced scallions and shredded cheddar cheese. Very tasty.
I do something like that, Bronzie, without baking them a second time. I put the potato in a sturdy bowl, cut it in half, salt it, mash it with a sturdy fork, then cut it up with my utility knife. Then I add tuna and cheddar and continue mashing. I like to put sour cream on it when I'm done mashing, or maybe olive oil and vinegar.
Utility knives are so. utile.
It's also good, Bronzie, with either Fontina Val D'Osta or Alta Badia (get thee to DiBruno's). I don't use sour cream in that case, just a little olive oil. And maybe I'll skip the tuna.
Milkshakes. Not popular today compared to decades ago. People have gone off drinking milk and the idea of sugary milk drink with your meal just isn’t refreshing.
r247, here in Pittsburgh, we have an entire store devoted to milk shakes.
Speaking of potatoes--WHET potato skins? They used to be on every appetizer and bar menu in the country.
R250, they were fat bombs! Buttered potato skin, sour cream, cheese, and bacon.
Milk shakes have never entirely gone away. Smoothies which have stuck around for awhile really seem to be a contemporary version.
What about malts? Some of the old burger joints still advertise them, but people rarely seem to talk about them.
In the 80s when I was a kid and treated to burgers, we got milkshakes included in the meals. Now they’ve replaced it with lowfat milk. Either way it’s dairy and gross with fat laden burgers and fries.
Go eat a big bowl of Coco Krispies, R254.
Divinity candy has really fallen out of favor. It used to be a holiday staple in the South, but disappeared about 20 years ago.
Ginger ice cream, with the chunks of candied ginger. Green tea ice cream. These have vanished.
R242 My local supermarket chain makes their own brand of sherbet sold in large plastic containers. I gather NYers still eat it. I've had the berry flavor a few times, it tastes really good. Especially on a hot muggy summers day.
I eat rum raisin ice cream. I find it in the freezer case at the supermarket, which means it's being made, which presumably means it's still popular and profitable enough to make. Four pints for $10 when it's on sale.
As a rule, Nestle doesn't make stuff that customers don't buy.
Reading this thread I'm starting to think that who cooks/buys what foods where, depends greatly on what region of the country you live in.
Yeah I've never seen rum raisin in the store and ice cream is the one dessert I buy semi regularly. I live in the north though
Strawberry shortcake. No one eats it and it’s not on menus but yet there are recipes you can search for online. It looks underwhelming and heavy for a dessert.
R262 I had strawberry shortcake for dessert last night. It was light (great strawberries this time of year) and delicious.
R261 Look in the Haagen-Dazs section.
they still sell the spongie shortcakes in late Spring when fresh strawberries are around. It's the flavorless strawberries that we have, even in season, that keep me from thinking about it. OTOH, that enduring favorite, cobbler seems very much around.
The strawberry shortcake recipes I’d searched for are wide and varied. Either a pancake-like batter shortcake or biscuit. Who’d want to eat biscuit for dessert? The shortcake recipes I tried are fine but the problem with this dessert is you’d have to eat it fresh after it’s made. The shortcake gets tough quickly and doesn’t keep.
My cousin used to make strawberry shortcake that my aunts & cousins swooned over. It was just two dry cakes with some supermarket strawberry’s cut & placed in between the layers & whipped cream on top. It was a very fat, utilitarian looking cake that felt like eating sand because of the gigantic strawberry seeds. It didn’t taste like anything. He was so proud of it & the aunts & cousins were so crazy about it. I was like “wuuut?”
R267, that sounds like the saddest dessert ever.
I don’t like strawberry shortcake because it’s refrigerated/cold and the strawberries just taste like big, cold, slightly wet things & I don’t think whipped cream tastes like anything, so I don’t want to waste calories eating it. The cake part gets cold & wet from the strawberries & whipped cream & tastes like something leftover that was in the garbage for a bit.
[quote] great strawberries this time of year
Where? The Southern Hemisphere?
Wilson Farms, Lexington, MA, where they grow them on their own farms in Massachusetts and New Hampshire.
Quite a ways from the Southern Hemisphere, R270.
Twice-baked potatoes: the whole point is that browned, crusty stuff you get from the 2nd bake. If you pipe the mashed potatoes, you get more of the crusty stuff.
Gazpacho. I guess people didn't care for cold vegetable soup. Or most people mistook it for salsa.
Slightly related to the rum raisin ice cream discussion, my Mom loved rum raisin yogurt. I think Dannon made it.
I can't stand raw tomatoes, but I love gazpacho. Trader Joe's used to sell it (fresh, refrigerated) in the summer, but I haven't seen it in several years. I always order it if I see it on a restaurant menu.
I love rum raisin ice cream and still get it sometimes.
I LOVE ice cream sodas, specifically chocolate sodas. They were featured at every drugstore fountain when I was little. I still crave them but it has become increasingly more difficult to find places with people with soda know-how. Nobody under forty-five (I'm sixty-three) seems ever to have heard of them. Fortunately, here in Traverse City, we have the Dairy Lodge, where they are still on the menu. Unfortunately, old Mrs. Popp, who made sublime sodas, died and it can now be hit-or-miss with the young soda jerks, who are a bit iffy about proper procedure but when they get it right, it's heaven. How can we make a soda revival happen. We also loved Chef Boyardee pizza kits when we were kids. We prepared them every Saturday, timing them to coincide with "Tarzan Theater". The kit included a small can of sauce (with pepperoni), a can of cheese, and a dough mix with yeast that you let rise for five minutes. They probably don't make it any more.
This is from 60s so I apologize in advance. But it could still apply to 70s folks. Anyway, vanilla ice cream - 2 scoops plopped in a glass of Coke. I never drank this as a teenager (maybe 1 or 2 sips) but I remember it was popular.
Oh yeah, R279, my grandmother was big on Coke floats and drank them well into the 80s/90s. When Cherry Coke reached a certain prevalence, she made floats with that, too. I think it harkened back to soda fountain days for her, when floats were made with a wider variety of sodas than just root beer.
Pizza. It’s flatbread now, doncha know?? The carbs don’t count.
I haven't seen banana nut ice cream in forever. Back in the 70s when I was a kid, it was the ubiquitous fourth flavor after chocolate, vanilla and strawberry.
It's making a comeback, r284.
Seven layer salad is another one to add to the list. It crossed my mind when I was in the grocery story today buying spinach, and half the bags of salad leaves are now pre-bagged salad kits, with everything included in the bag. No one has time to even buy the separate ingredients for a salad nowadays. much less make one and display it in a trifle bowl for a nice presentation.
Soylent Green. Sure, it’s people, but only the good parts. Kishka. Does anyone still eat Kishka? Ovaltine?
R289 here at the DL it is always WHET.
I remember when my mother relented & bought an ice cream soda for me & my sister to share. I was excited because I’d seen milkshakes & malt shops on tv reruns. I didn’t factor in the “soda” part. I thought it was ice cream, milk & whipped cream.
It was wet, sloppy, carbonated melting ice cream.
Ugh! I spit it out & let my sister finish it. It tasted like a mistake - somebody accidentally spilled a lot of soda on ice cream and ruined it.
My late dad's favorite ice cream flavor was called Indian Pudding, it was actually a frozen custard. It looked awful, and we had to drive about five towns away to find this olde timey ice cream stand that sold it.
I'm surprised I survived to adulthood as I subsisted solely on Carnation Instant Breakfast for years. I believe they actually still sell it.
My mom was known to make her own head cheese from a pig's head. It has been quite awhile though.
R8 The powdered drink mixes in the stores are still not being replaced fast enough, I had to order my Country Time Black Cherry Lemonade from Amazon.
Before the pandemic, Sam's club made fresh OJ right in front of customers. The oranges came from different states at different times of the year, the oranges from Texas were the tastiest. That shit was expensive!
[quote] Pizza. It’s flatbread now, doncha know?? The carbs don’t count.
IMO, pizza is more popular than ever. People are getting more serious about the crusts (which are different from a flatbread--pizza dough is kneaded, flatbreads don't require kneading).
However, in flyover areas & backwoods areas, like where I live, this kind of striving toward authentic crusts is not a craze.
My grandmother made a mincemeat pie once for Thanksgiving and no one touched it. As a little kid, I thought it was disgusting and thought it had real meat in it. My mother told her never to make it again.
for some reason I have been stuck on the rum raisin and I DID find that Baskin Robbins has it so I am going tomorrow to get a pint!
Wine coolers are back by other names. We sell a bunch of canned wined spritzers that are actually pretty good. And I guess technically White Claw is not a wine cooler but I'd definitely put it in that category.
I used to always drink my parents Collins Mixer and Half and Half as soda, when I was a kid. It looks like you can still find them, but I never see them in stores.
Blooming Onions. Reminds me so much of the 90’s.
Tom Collins' have made a small comeback, but I haven't seen the mix in a store in forever. It used to come in quart bottles.
Custard pies. I used to make them from a recipe in a vintage British cookbook. No one loved them I think they ate them because hey it was homemade pie.
The recipe I had used for the egg custard pie was similar to this one. The main reason I liked making it was because I love baking with spices. The Scottish custard pie recipe had nutmeg in it. But I’ve found that many people don’t like spices in baked goods. Same thing happened when I made Swedish cardamom rolls.
My grandmother made mincemeat pie once. I always remembered it having a lot of things in it that looked like some kind of seeds. I wonder if it was something like slivered nuts.
I love ice cream floats and still eat them to this day. I also only buy juice from concentrate cans, the amount of garbage produced from buying juice in bottles and cartons is astonishing. Basically anything I can make that doesn't produce a lot of garbage is what I aim for
R309 I love mince pies and tarts, but it’s not a love that is shared by lots of people. No nuts in it, basically apples, raisins, citron, suet, and a little beef. I use a condensed mix, and add lots of extra raisins and apple. Wouldn’t be Christmas without it.
R308 My mom used to make that custard pie all the time in the'60s. It was always one of my favorites. Love it with nutmeg on top. It tastes a bit like egg nog.
My carrot cake with raisins and pineapple was very unpopular until I wrote the following words with icing on the top: ARREST THE COPS THAT KILLED BREONNA TAYLOR.
Isn’t pumpkin pie a custard pie?
R312 we used to just make baked custard in little glass ramekins cooking in a bain marie
No idea how condensed milk got in R311, damn auto-correct.
Zima was never popular. It came and went very quickly.
r315 Yes, it is. As are some cheesecakes.
Back in the 70s/80s, a company called Merita use to make oatmeal snack cakes that was way better than Little Debbie. The only place I found them for sale was a local store called Galaxy. When Galaxy when out of business, the oatmeal cakes went with them. They also sold something called Spanish Bar Cake, which my entire family loved. It also disappeared.
Pineapple Upside Down Cake
I just made pineapple upside down cake a few days ago! It was simple and delicious I will def make it again
R320 I always thought Spanish Bar cake was an A&P thing.
I swear I thought this was the onion when I read it ..
ERKELEY — Berkeley may be the first city in the nation to pass a policy that will eliminate junk food and unhealthy items at grocery store checkout lines.
Grocery stores larger than 2,500 square feet will no longer be allowed to sell unhealthy food and beverages at the checkout line, and instead will be encouraged to offer more nutritious food and drink. Gone will be chips, candy bars, sodas and other sweetened beverages only food items with no more than 5 grams of added sugars or 250 milligrams of sodium per serving would be allowed.
Council member Kate Harrison, who co-authored the ordinance, said the new regulations do not prohibit junk food entirely — retailers will still be allowed to sell the items in other parts of the store — “just not at the eye-level of a child” in the checkout lane
Parents don’t stand a chance from soda singing and candy calling to them in the checkout,” said Holly Scheider, who is on the city’s sugar-sweetened beverage commission and helped bring the ordinance forward. The ordinance aims to redefine what “treating” means, she said — perhaps changing habits from sugary snacks to fruits, nuts or healthier snack bars. hose in favor of the ordinance say the checkout lane often not only targets children with sugary, unhealthy offerings — but adults as well. Simone Dasilva, a nutritionist with Berkeley Youth Alternatives, weighed in during the city’s public comment portion of the meeting and said these unhealthy food choices could lead to diabetes and obesity. About 75% of Americans are overweight, and diet is the No. 1 cause of chronic disease, she said
We Tried It: Perrier L'Orange - Recipes
The experts share their sipping tips.
We all know Champagne pairs perfectly with oysters but did you know it also goes down a treat with mushroom crostata? How about duck a l’Orange? If you want to get to know bubbly a little better, food journalist and TV presenter, Melissa Leong, has undertaken an effervescent expedition across the country, drinking Champagne in the name of knowledge, alongside executive chefs from QT and experts from Perrier-Jouët. Here, she shares with us everything she learnt while filming her new five-part series, The Art of Tasting.
Are there any rules when it comes to Champagne and food pairing?
Like any wine and food matching, there are tried and true pals as well as combinations that are destined to be fizzers (and not in a good way). Taste is subjective so I prefer to think of them less as ‘rules’ and more as ‘guidelines’. Wine and food pairings can sometimes be scary if you’re not a wine person and I think that’s a shame because there’s a lot of fun to be had with learning and figuring out what you like. Where food and drink is concerned, I don’t think we always need to take it so seriously… just follow your nose (and your tastebuds!).
What was your favourite pairing from the series?
You may not think of Champagne and dessert as the first match that comes to mind, which is why I loved QT Melbourne’s executive chef Andy Harmer’s apple crumble soufflé matched with the 2006 Belle Epoque Rosé. All the elements of a great match were there: contrasting and complementary qualities that show each other off in their best light. The airy, delicate texture and the sweet-but-not-too-sweet dessert fit so well with the fragrant acidity and sophistication of such a special Champagne. Up at QT Gold Coast, I also really loved Adam Lane’s Japanese salmon belly with the 2012 Belle Epoque. The fatty richness of the salmon belly paired with crunchy lotus root, the salty pop of salmon roe and the delicate fragrance of soft herbs might seem pretty perfect on its own but just when you think it can’t get better, the Champagne sweeps in and elevates it to a whole new level with its apple-y acidity and depth of flavour.
What do you think is the biggest misconception when it comes to Champagne?
That you should only drink it when you have something to celebrate. Yes, there’s something spectacular about the ‘pop clink fizz’ of it all but Champagne is such a great food wine that it’s a shame to reserve it for special occasions. It’s like mum’s silver service reserved for special guests or that pair of beautiful shoes you keep in your closet but never wear… we should enjoy the things that give us happiness more often
What are your favourite foods to pair with Champagne?
I can’t think of anything better than a plate of freshly shucked Sydney rock oysters in a classic mignonette dressing, generously buttered bread and a crisp glass or three of Perrier-Jouët Belle Epoque on a sunny afternoon with good pals. I also think that certain dishes in lighter styles of Asian cuisine, like Cantonese or even Vietnamese can work well because of their inherent delicacy, fragrance and textures. That aside, the trip we took around Australia really opened my eyes to some unexpected matches.
Are all Champagnes the same when it comes to food and wine pairing?
We know by now that Champagne is first and foremost a wine region in France with many producers of varying styles and quality. Champagne can also be made from seven different grape varietals, including most commonly Pinot Noir, Chardonnay and Meunier. So no, not every Champagne is made equal and therefore you can’t say that every food match will work with every cuvée. Like any wine and food matching, it’s helpful to know a bit about the style and flavour profile of what you might be consuming, and then make some educated guesses based on their qualities. And if all else fails, the best way to know is to practice…it’s still food and wine at the end of the day!
From 23rd September, the dishes and cuvée featured throughout the mini web series will be available at select QT Hotels around Australia by the glass and bottle.
Trooper Gets New UK National Beer Listing With Sainsbury’s
Robinsons Brewery today announced a new supermarket listing for their fastest selling ale: Sainsbury’s will be stocking TROOPER nationally in just under 300 of their stores across the country! This announcement follows the recent breaking news that Robinsons have now exported over one million pints of TROOPER worldwide now taking the total number of pintsContinue reading “Trooper Gets New UK National Beer Listing With Sainsbury’s”
La Croix Sparkling Water
Nutrition, per bottle: 0 calories, 0 mg sodium, 0 g carbs, 0 g sugar
Added sweeteners: N/A
Sure, the cans may look like something that’s filled with the latest boozy drinks coveted by festival-going college kids, but ask anyone who’s tried a can of the stuff (both young and old) and they’ll tell you: LaCroix sparkling water is straight up delicious. The bubbles are light and frothy and the flavor is just intense enough to be pleasing. It’s really no wonder that the drink has assumed a cult-like following.
2018 Jean Foillard, Beaujolais-Villages 67
2018 Sebastien Besson, Chenas 72
2018 Joseph Drouhin, Chorey les Beaune 80
2017 Mongeard-Mugneret, Fixin, Vosne-Romanée 98
2017 Pierre Girardin, Nuits Saint Georges 125
2016 François Villard, L’Appel des Sereines 53
2019 Anne Pichon, Grenache Noir 60
2018 Font Du Vent, Châteauneuf Du Pape 130
2016 Jean-Louis Chave, Saint Joseph 171
2017 Marie De Beauregard, Chinon 60
2017 Claude Riffault, La Noue, Sancerre Rouge 99
2017 Château Paul Mas, Clos des Mures 68
2017 Château de Parenchère, Superieur 54
2019 Château Belregard-Figeac, Tellus Vinea 60
2018 Barons de Rothschild, Legende, Medoc 65
2016 Vieux Chevrol, Lalande De Pomerol 72
2016 Puy-Blanquet, Saint. Emilion Grand Cru 85
2016 Lassègue, Saint Emilion Grand Cru 115
2016 Château des Eyrins, Margaux 185
*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
22 February 2013
Ametsa By Arzak Instruction
Ametsa by Arzak Instruction, the London outpost of Arzak in San Sebastian, opened its booking line today at 9am, and I was through at nine on the dot, booking a table for Saturday 9th, the day after they opened!
However double checking they had a vegetarian menu at the end of the call indicated that they did not, and I had to cancel! They may be the new hottest ticket in town, and an outpost of a fabled 3 star, but they have to be able to provide vegetarian options, they aren't in San Sebastian now.
I believe every 3 and 2 star in the UK will cater for vegetarian and indeed all dietary requirements. I've read reports of vegan menus at The Fat Duck and Gordon Ramsay and as my blog shows, my vegetarian wife is catered for everywhere we go.
I may try this with my brother, or on my own, but I am very disappointed we missed out on a lunch so soon after opening day, I made a real effort to get a booking the day the lines opened.
Went to eat at L'Entrecôte Saint-Jean with Steph, another classic of the Montreal foodscape on Peel Street near De Maisonneuve. Not as famous as Schwartz, but as one review points out, while you won't see "SMOKED MEAT" in thick black pen on a white sheet of paper as the only thing on the menu (b/c it isn't), you could think of doing that for L'Entrecôte with the only main dish they serve: steak frites (a tender one, was really good when served raw). And basically, that was the menu: a "table d'hôte", which consisted of a Soupe du Jour (a heavily buttery carrot cream), a minimalistic lettuce salad with a light oil & vinegar dressing plus walnuts, the steak frites, and chocolate profiteroles to top it off (you get a "special entrecote" version for 17 something, which is the aforementionned, less the soup and dessert). The restaurant looks like what one of those French bistros looks like, complete with the light blue and white meshed pattern tablecloth and high mirror-covered walls. Full on a Monday night. $22.40 for the Table d'Hôte, before taxes and tips.
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