Summer Smith (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
somethingwithturquoise) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
fandomhigh2022-05-20 04:34 am
somethingwithturquoise) wrote in fandomhigh2022-05-20 04:34 am
Entry tags:
Ancient Food Crimes; Friday, First Period [05/20].
You know, say what you will about Summer's masochism and cruelty for even conducting and conceiving of a class like this, but at least she wasn't the monster who did the schedule that meant having to subject people to this experience first thing in the morning. But Summer was eager and excited to get started, as she stood at the front of the room with three dishes before he and an eagerness to begin.
"Today," she began, "we're going to be discussing three cases of vintage desserts with ingredients you probably wouldn't normally expect in a dessert and whether or not those ingredients belong in them. I mean, I could literally do a whole class on the discourse of the classic beef fudge, but I decided to bring a couple other examples into the mix to give us a better overview of the range of possibilities.
"Our first case involved a recipe that I was able to trace back as far as the 1800s, but really rose into popularity with the introduction of Ritz Crackers in 1934 and the subsequent Great Depression going on in America at the time. Behold, the mock apple pie, perfect for when you want a nice slice of piping hot Americana but apples are scarce or out of season!
"Next up, we have the chocolate mayonnaise cake, a recipe that started showing up on jars of Hellman's mayo as far back as 1937, though it may have been a more traditional recipe in some circles before it got that sweet, sweet corporate capitalism boost. It's still actually pretty popular in some circles even today, but the one we have to try here is definitely from a vintage recipe in the spirit of the class.
"And, finally, we have the infamous beef fudge, coming to us from a 1967 cookbook published by the wives of cattle farmers and ranchers, which just goes to prove, there's always an economic tie-in for these things. And, yes, it is exactly how it sounds, it's fudge...but with roast beef blended into it.
"So! I'm going to go over a little bit more of what was involved in making these particular examples of bizarro dessert ideas from the past, and then ye brave among you can go ahead and give them a try while we talk about how these came to be, why they came to be, and if they should ever have come to be. Also, if you have any other great stories of unexpected ingredients in desserts, please, for the love of god, share them, so that I can try to make them and foist them upon others as I am foisting these ones upon you today."
"Today," she began, "we're going to be discussing three cases of vintage desserts with ingredients you probably wouldn't normally expect in a dessert and whether or not those ingredients belong in them. I mean, I could literally do a whole class on the discourse of the classic beef fudge, but I decided to bring a couple other examples into the mix to give us a better overview of the range of possibilities.
"Our first case involved a recipe that I was able to trace back as far as the 1800s, but really rose into popularity with the introduction of Ritz Crackers in 1934 and the subsequent Great Depression going on in America at the time. Behold, the mock apple pie, perfect for when you want a nice slice of piping hot Americana but apples are scarce or out of season!
"Next up, we have the chocolate mayonnaise cake, a recipe that started showing up on jars of Hellman's mayo as far back as 1937, though it may have been a more traditional recipe in some circles before it got that sweet, sweet corporate capitalism boost. It's still actually pretty popular in some circles even today, but the one we have to try here is definitely from a vintage recipe in the spirit of the class.
"And, finally, we have the infamous beef fudge, coming to us from a 1967 cookbook published by the wives of cattle farmers and ranchers, which just goes to prove, there's always an economic tie-in for these things. And, yes, it is exactly how it sounds, it's fudge...but with roast beef blended into it.
"So! I'm going to go over a little bit more of what was involved in making these particular examples of bizarro dessert ideas from the past, and then ye brave among you can go ahead and give them a try while we talk about how these came to be, why they came to be, and if they should ever have come to be. Also, if you have any other great stories of unexpected ingredients in desserts, please, for the love of god, share them, so that I can try to make them and foist them upon others as I am foisting these ones upon you today."
Re: Eat Food and Discuss! - Ancient Food Crimes, 05/20.
Re: Eat Food and Discuss! - Ancient Food Crimes, 05/20.
Re: Eat Food and Discuss! - Ancient Food Crimes, 05/20.
yearsmonths."Oh," he said with another realisation, "I could try making it at home as well,"
This was definitely going to end badly, perhaps in a lifetime ban from cooking at BETA.