one-hit wonders primed for a comeback

[tatamagouche]

Recently I posted about the fact that I'm thrilled to see the great 80s staple that were potato skins popping up on menus once again. Last night I was at a bar-and-grill whose staunch devotion to stuff like blackened chicken & fettuccine alfredo just touches me somehow.

I'm wondering which once-trendy, now-forgotten items your tastebuds would like a reunion with.

A few of mine:

Swedish meatballs
fried cheese w/ marinara
baked apples as garnish
daiquiris & their ilk

[Kholvaitar]

Crab Louis

[Hue]

Anyone remember the Watergate Salad from the mid seventies..caused a great run on pistachio pudding

[Firegoat]

You don't see the Cobb Salad nearly as much as you used to as well.

[tatamagouche]

Actually, I think it's definitely made a comeback in the last 2 years. I've seen it everywhere, both in Boston and in Denver. Which is a good thing IMO.

Tableside Caesars, though, are probably gone forever, except at very old-guard formal steakhouses and such—I suspect due to the freakout the coddled eggs might cause.

What about white zinfandel? Seriously, there's got to be at least 1 decent one.

[sheilal]

I make this every Christmas. It's a staple in our family. Who doesn't like cream cheese, cool whip, pineapple, marshmallows, and pistachios? We also make home Chex Mix (called Scrabble in our family) every Christmas. Mom always put Cherrios in her mix, but they soak up too much butter for my taste. Christmas morning/brunch always requires ham & cheese dinner rolls baked in butter and poppyseed dressing. This is old school stuff. Oh, and pigs in a blanket & monkey bread. I guess even food traditions are hard to break. They never go out of style (or else face a mutiny) and so there's no comeback needed.

[Firegoat]

LOL at Monkey bread..... we made it with the frozen balls of bread dough ..... roll them (still frozen) in melted butter, then dip in sugar and cinnamon and place them all in a buttered bundt cake pan.... let rise..... bake and YUM.

[Hue]

I saw a frozen brand of Monkey Bread in the FF Section a few days ago

[Firegoat]

ha ha! I saw it and bought it!
Wasn't as good as the hand made version tho... didn't rise enough. Rhode's dough is the one we used.

[meatn3]

I'm not really understanding the ham/cheese rolls with butter & poppyseed dressing. Can you explain a little more? Thanks!

[sheilal]

Get a tin pan of dinner rolls. You know the ones. 3 columns of rolls with about 10 rows. Slice them in half (sandwich style). On the bottom layer, cover it with American cheese. Then layer thinly sliced ham on top and then another layer of American cheese. Place the top back on. Put it back in the tin. Cut this up into mini sandwiches. I cut down each column and about every 2 rows. Equates to 15 sandwiches.

Next, melt margarine or butter (about 1/2 stick) and add to this poppy seed dressing (to taste). Pour of the sandwiches. This should coat the top and pool some around the sides. Bake according to the dinner roll directions. Yummy!!

Of course, there are endless variations. I've used cheddar, goat cheese, cream cheese, pate, smoked salmon, etc. Delish!!!

[Firegoat]

damn.... I actually do want to try this! I need to quit reading this board when I haven't eaten breakfast!

[juster]

No kidding. Sure sounds yummy. But, to get an idea of the proportions.... sorta how much poppyseed dressing, round about?

[sheilal]

It's about 1/2 stick of butter to about a 1/4 cup of poppyseed dressing. I usually use Marzette's.

[jeanmarieok]

I have a 'recipe' for the poppyseed butter for these sandwiches-

a stick of soft butter
2 teaspoons mustard (I like honey mustard, but french's is fine)
2 teaspoons worcestershire
2 tblspoons poppy seeds
2 tblspoons grated onion

stir it all together, it gets pretty goopy....

[meatn3]

Thank you! I have never come across this recipe before - the poppyseed dressing makes it sound very intriguing. I think I'm going to have to make this since I just can't picture the flavor!

[jeanmarieok]

I've noticed Baked Alaska popping up here and there - with a few updates. And it's been pretty good every time.

[jodymaryk]

I work in a cafe,in a major software co. and I sell about $900.00 worth of Swedish meatballs every monday. It just makes me smile.

[misnatalie]

The Cheese Toast from Sizzler..... and pina coladas

[sheilal]

Here are my long-gone 80s staples:

beer cheese soup
french onion soup (rarely seen on menus anymore - what a shame)
chicken fricassee - so unhealthy, but fabulous!!!
blackened redfish
stuffed bellpeppers
amberjack (overfished perhaps?)
amaretto sours, singapore slings & sloe gin fizzes

[PrincessBakesALot]

Yikes, those are all the sweet "practice" drinks from high school! The key was not to taste the alcohol. do they even still make sloe gin? I haven't seen that in years. I was a big fan of the "bocce ball", amaretto and orange juice and sprite. Soooo sweet.

[alkapal]

princess, your post about practice drinks reminds me of: southern comfort, tequila sunrise, screwdriver, tom collins.

[tmso]

Tom Collins doesn't have to be sticky sweet. Gin, some lemons from the yard, sugar, sparkling water ... make it strong with good gin and you've got a serious drink there.

[alkapal]

nor is a screwdriver. tom collins fits the bill for summer! what gin would you use?

[Thefoodczar]

And while you're at it, don't forget Harvey Wallbangers, Cuba Libres, and of course, the best Mai Tais in the world---Trader Vics!! Bracing, not sweet!!!

[alanbarnes]

Re: do they even still make sloe gin--

Yes, yes they do. And you might want to give it a try. Not the nasty Hiram Walker / DeKuypers stuff, but the new Plymouth Sloe Gin. Mmmmmmm...

http://www.nytimes.com/2007/11/04/sty...

[spellweaver16]

I drank a sloe gin fizz the night of my 21st birthday. I burped that stuff the whole next day lol

[KevinB]

I was 19, working in a resto when a mother-daughter real estate team came in. They were both drop-dead gorgeous, and the mom said "We'd like two Sloe Comfortable Screws Up Against The Wall", which I now know is a drink with sloe gin, Southern Comfort, vodka, OJ, and a float of Galliano on top.

However, being somewhat overwhelmed by the pair, and unaware of the drink, all I did was stammer "Uh, I don't get off until 10:00" which, lucky for me, they thought was hilarious.

[spellweaver16]

I can't even begin to imagine what that drink tastes like. Sloe gin and oj tastes a lot like fruit punch to me without all that other stuff in it.

[BarmyFotheringayPhipps]

Which I would be entirely happy to do, fond as I am of Plymouth gin to begin with, except no one has the bloody stuff anywhere.

[alanbarnes]

Next time I'm in my local shop I'll see if they still have some. If so, I'd be happy to send you a bottle.

[alanbarnes]

Jackpot. Drop me an email: alan_r_barnes at hotmail.com.

[Firegoat]

oh...Southern Comfort, Amaretto and Sloe Gin......
The reasons I don't remember much of the small amount of the 80s I was legal to drink.....

[Vetter]

I just did stuffed bells last night! (with quinoa, spinach, smoked sun dried tomatoes, basil and feta) Yum!

And french onion soup is a late fall and winter standby in my house. I can honestly say that's one of the few dishes I've had every year of my life that I recall.

[Solstice444]

I still see french onion soup on menus fairly often! Sooo good. Apparently the one drink my mom would drink back in the 70's was the singapore sling. I've heard people ordering amaretto sours recently, so maybe they are starting to make a comeback?

[greedygirl]

You all need to get a copy of this fab book.

http://www.amazon.co.uk/Prawn-Cocktai...

I think Black Forest Gateau is ripe for a comeback. Chocolate, booze soaked cherries, cream - what a combo!

[MMRuth]

I just saw that at a cookbook store near my house the other day - Kitchen Arts & Letters - I have three of his other books, all of which I love, but not that one.

[greedygirl]

I like it and a lot of the recipes may be retro, but they're classics.

[tatamagouche]

Yeah, good call!

As were the chicken crepes. I'm going somewhere tonight in my old hometown of Norman OK (Legend's) that has barely changed its menu since I was in high school in the 80s—and sure enough, chicken crepes are still on it, topped with Hollandaise and accompanied by a baked apple.

It also has:

angel-hair pasta!

a salad bar!

and chocolate mousse!

Which reminds me...BANANAS FOSTER.

[alkapal]

i love a good salad bar -- and meant to mention it before!! i've discouraged many a sorry date (back in the dating day) by getting creative with bounteous salad fixin's. ;-)

[almccasland]

Oh my gosh, I've had that chocolate mousse at Legend's! I moved to OK nearly 8 years ago and Legend's was one of the first restaurants I patronized. I recall having a decent florentine eggs benedict at their brunch, as well....

[tatamagouche]

Ha...well, this is OT, but Norman's at least halfway trying these days with the likes of Blu and Turquoise Cafe...and with the superb gourmet shop Forward Foods.

But Legend's always had and still has the cutest little salad bar, with the best marinated beets and onions.

It seems like all the "D" preparations are passe: dijon, divan, Diane...

[almccasland]

Yes, it's been around 7 years since I've been to Legend's (moved to OKC). I've not yet tried Blu or Turquoise Cafe, but have heard good things about both. Turquoise is fairly close to Cafe Plaid, yes? I'm not sure where Blu is, though...

Speaking of Cafe Plaid, have you tried their lunch or brunch lately?

[tatamagouche]

No, I only make it to Norman once or twice a year to visit...usually for holidays, when we don't go out at all, of course, except for an annual feast at Misal!

[Fog City Kid]

What about Creamed Chiped Beef on toast???

[Sra. Swanky]

Yes! S**** on a Shingle! An old army staple! :) I love it - got a box of the Stouffers kind in the freezer right now!

[swsidejim]

I am surprised that Green Goddess is listed as a one hit wonder making a comeback. Green Goddess is a classic, that never went away.

[crosby_p]

Deep fried zucchini sticks...with a horseradishy sauce...wow I used to love those. It didn't feel so decadent because, after all, it was a vegetable!

[rHairing]

We have a greek place up the road that makes them with tzatziki...yum. Can I also put an order in for cheese stuffed garlic bread? We used to have this place when I went to Bowling Green(Ohio)in the 80s. I think it was Marks...best damned cheesey garlic bread ever...I hold them responsible for my freshman 15:) I'd also like to give a shout out to something I hope to never see return.....wine coolers and fuzzy navels...I think my stomach just turned at the memory...

[TampaAurora]

I just tried a fuzzy navel for the first time this summer - it was someone's "specialty" and they were so excited to get a chance to break out the blender.

[KevinB]

An old girlfriend of mine went to BGSU in the 80's. Could Sam's be the place you are thinking of? Her apartment was right behind it, and we had a lot of meals there we enjoyed. Of course, when you're in love/lust, everything is wonderful!

It was just a mile or so west of 75, and just west of the stadium.

[wanderinglady]

How about fried mushrooms? They were great when they weren't greasy. Wine coolers and fuzzy navels -- between those and white zinfandel, I think those sum up my drinking experience in the '80's.

Maybe someone should start a thread called, "I can't believe I used to drink/eat that!"

[PrincessBakesALot]

Oh yeah. we thought TGI Friday's Mushrooms, Chicken and Mushrooms was oh so haute cuisine, along with a frozen mudslide. How much heavier could a meal be? Fried mushrooms, fried chicken and sauteed mushrooms, yikes!

[NE_Elaine]

The first thing I thougt of was Chicken Kiev.

I love that little spurt of garlic butter when you cut into the chicken breast! YUM YUM! I don't think I have had Chicken Kiev in 10 years, I think I have to find a recipe!

[Sra. Swanky]

Chicken Kiev was one of my favs too. My mom used to buy us the Stouffers-style ones that you can pop in the microwave! I love that first cut & the spurting butter!! :) Here's a good recipe:
http://www.dianaskitchen.com/page/rec...

[NE_Elaine]

Thanks for the recipe. I seem to remember garlic in the butter that filled the chicken, but this recipe doesn't have garlic.

Is garlic not a traditional ingredient?

[queencru]

I always thought it was primarily butter and parsley, but I haven't had it in 7 years so maybe I'm remembering it wrong.

[LaLa]

Ya know your in the backwoods when almost everything you mention is still on menus here!LOL!

http://stores.ebay.com/The-Slippery-M...

[Sra. Swanky]

I'm thinking like queenru is thinking - I thought it was butter and parsley too, but you can't go wrong with a bit o' garlic! I'm sure it'll be amazing with that addition!

[lynnlato]

You reminded me of Chicken Divan (or chicken broccoli casserole). My mom made this often in the 70's. Also;

Hamburg BBQ.
Whiskey Sours
french onion dip
cheese balls
sand tart cookies

[irishnyc]

My mom's chicken divan and chicken cordon bleu are two comfort foods that I miss terribly. Looks like I might have to put in a call to mom for a meal or two.

[soupkitten]

how about chicken cordon bleu while we're at it? an old roommie would get the frozen ones, and nuke 'em--- *skin crawls*

the op is funny-- i'm in msp so swedish meatballs never went *out,* that we knew of ;-) or fried cheese either.

[fara]

or the frozen breaded chicken breast stuffed with broccoli and cheese.

[Vetter]

Oh, fara, EWWWWW. I'm having a flashback to age 11, right down to the smell of those baking.

[adventuresinbaking]

Swedish meatballs are a Christmas staple at my parents house. However, the recipe is out of an old church cookbook.

[goodhealthgourmet]

is it weird that i've never had chicken kiev? is it worth making it myself just to try it, or is it one of those nostalgic things where the memory of the taste is better than the reality?

the comments about the butter spurting out make me think of that seinfeld episode where kramer gets the cubans to roll the crepes, only they're so tight that when patrons cut into them they get squirted in the face with molten filling. ouch.

[danhole]

Not exactly a healthy dish, but certainly a delicious one. It is worth making it for yourself at lest once. I saw Sara Moulton make it a long time ago and it wasn't as difficult as I thought it would be. As far as the herbed butter in the center, it's one of those "anything goes" type recipes. I used some garlic, parsley and a bit of tarragon. My DH wasn't all that crazy for it, but he is just too picky anyway, so I look for it in the frozen foods section. Never get a store brand, and DO NOT read the labels or you will put it up right away. It is a once in a blue moon treat. I would make it at home, but it's not worth just making one for me. It is so good . . . now I have a craving!

[Thefoodczar]

Of course, chicken Kiev and chicken cordon bleu. Add to them chicken a la King and chicken tetrazzini. We had an old-school Italian restaurant here in Dallas called Godfathers (no relation to the pizza chain) that made the best chicken tetrazzini!!!

[Striver]

My mother used to make Turkey Tettrazini a few days after Thanksgiving (great way to use left-over turkey); it was one of my favorite meals!

[goodhealthgourmet]

"Not exactly a healthy dish, but certainly a delicious one"
~~~~~~
yeah, deep-fried food isn't really my thing. i know this is a terribly non-traditional thing to suggest, but i might try an oven-baked version...of course it'll have to be gluten-free as well.

hell, by the time i'm done with it the dish won't even resemble chicken kiev! so much for that idea :)

[bubbles4me]

how about Tartare, the steak one...enough with the damn tuna already, I want raw egg and beef....almost never see it.

[goodhealthgourmet]

you're right - i honestly can't remember the last time i saw steak tartare on a menu!

[cimui]

It's on the menu at Artisinal, GHG!

[goodhealthgourmet]

oooh, really?

my sis lives a few blocks away from artisanal. maybe the next time i'm in murray hill i'll stop in.

thanks for the heads-up!

[MMRuth]

Yes - it's on lots of menus in Manhattan. I like the version at La Goulue.

[ESNY]

Yup, had it in restaurants all over Manhattan. My two favorites were at A Voce and BLT Steak. Did not like the one at Artisanal though. Texture was paste and it was too acidic.

[goodhealthgourmet]

BLT Steak? really? was it a special? i've been to on multiple occasions, and i've never seen steak tartare on the menu at either BLT Steak or BLT Prime - just tuna tartare.

i haven't been to A Voce yet [i've wanted to go for 2 years!], and now that andrew carmellini is no longer in the kitchen i'm a little hesitant.

[ESNY]

I dont recall if it was a special or not. I live much closer to BLT Prime, so since it opened I haven't been back to BLT Steak (yet still remember the steak tartare there). I know its not on the menu at BLT Prime. It was served with great homemade waffle cut potato chips.

I have not been to A Voce since Carmellini left, so i'm not sure if the quality or same menu is still there.

[cimui]

Aha, here's the thread I was looking for. I *knew* there's been semi-recent discussion on the subject!

http://chowhound.chow.com/topics/433583

[goodhealthgourmet]

great thread. thanks!

[moh]

Ahh, bubbles4me, you need to head to Montreal, where steak tartare is common and very well-prepared...

(BTW, I finally did the fried chicken/champagne combo - thank you thank you thankyou!)

[bubbles4me]

(chucking random clothes in the suitcase) Canada here we come! I love that mass of gooey egg yolk soaked sweet beef with all the little bits of onion and lemon....grrrrr. I would love to see it re-appear on menus here, must be some raw phobia thing keeping it away. I'd sign a form releasing the restaurant from any liability.
(Moh so glad you tried that!!! One of my favorite uber d-e-c-a-d-e-n-t treats. i wont hijack this thread but would love to know what Champagne you had...grin)

[moh]

Yes, yummy meat where you taste the pure beef flavour - in my favorite steak tartare place you can ask for spicy or not (although the spicy is not all that spicy, I'm trying to imagine a Thai steak tartare). And of course the fries...

(Re: champagne, Eeek! I am so behind - I've been meaning to post a report on the wine board, will try to work on it today!)

[danhole]

I'll have to find the chicken kiev recipe I used because I think I did bake it in the oven. Or maybe just in a little oil in the skillet, but it wasn't deep fried. There are a ton of recipes on the internet. You could find one that would work for you,

Steak tartare is offered all over the place in Houston.

[alkapal]

this may help any chicken kiev cravings in the short term: http://www.barberfoods.com/retail_sup...

barber's chicken kiev. pretty good! i want to try the chicken breast stuffed with brie and apples (shown in photo of stuffed chicken products.) we like the barber's chicken cordon bleu -- when i don't feel like spending time cooking. crispy crust, juicy chicken. nice fillings and no weird flavors/aftertastes....

[danhole]

Oh yes alkapal! I do love the barbers products. It is hard to find around here. It seems that the cordon bleu, and the broccoli and cheese are the most widely available version, but if I go to Walmart I can find the kiev. Then again it might be the Tyson's version which is so fattening but so good! I have never seen the brie and apples, but sure wish I could try it! Just don't try the krogers brand - too much chicken and not enough stuffings!

[alkapal]

you are right -- don't look at the fat grams! i agree the broc and cheddar and cb are easiest to find. we have a fair amount of the kiev, but i've never seen the brie and apples. maybe i'll request it from the grocery.

another easy product that is very good: oven poppers stuffed fish. individually packed. good on flavor and calories. get at grocery or bj's.
the crab stuffed sole is probably our favorite. i turned my sister on to them. soooooo easy; you can micro in like 5 minutes! i highly recommend them: http://www.ovenpoppers.com/products.htm

[ESNY]

McRib

[Davwud]

Stuffed mushroom caps.
Fondue (Can't believe no one mentioned that yet)
Spicy fries.

DT

[Davwud]

Oh, and curly fries.

DT

[FoodFuser]

Arby's still does curly fries. To get some that are fresh and crispy, ask them to "drop a large order with No-Salt, and fry for an extra minute", then you will receive some steaming columns of spirals of potater perfection. Add your own salt.

[alkapal]

fuser, that sounds like some experience talkin'! ;-)

[FoodFuser]

The only way to get a "best they have to offer" product at a fast food chain is to manipulate the order to where they must produce it fresh rather than binned under the heat lamp.

[alkapal]

same here with junior whopper -- i ask for extra pickles and onions and they make it fresh.

[Firegoat]

Arby's also does the fried cheese sticks with marinara... sometimes I just need a fix.....

[Will Owen]

The Melting Pot fondue chain is apparently still with us, though I hope never to darken their door - the only place I'll ever BUY a fondue meal is in a ski lodge; I have my principles. I also have two fondue pots, plus a chafing dish that can also be used for that, and more than enough forks for a big party, of which we've done several. Lots of fun, especially if you get silly with the kirschwasser...

Trader Joe's has a fondue mix that's pretty good; it's a seasonal item, so don't go shopping for it now. Just melt and add your booze.

[Davwud]

Not much can go wrong with "Melt and add booze" as the instructions. Gotta love it.

DT

[moh]

Davwud, stuffed mushroom caps are making a big time comeback in my eating circle. I have found this great recipe by Penelope Casas for Spanish stuffed mushroom caps with pine nuts and pork that is completely addictive. Every time I make them, someone else asks for the recipe. These things are climbing up the pop charts... They should have never gone out of style.

[lynnlato]

Moh, do u have that recipe, it's sounds interesting.

Stuffed shrooms have never gone out of style in my circle. I used to have a catering biz and I never did a function w/o the caps. They were always a hit. Here's a link to the recipe I used as a base for mine. I used smaller mushrooms than the recipe calls for. I like to be able to pop in your mouth w/o trying to bite them and risk spilling all that yummy filling:

http://www.epicurious.com/recipes/foo...

[moh]

Lynnlato, I posted about this recipe on June 11 in the following thread, about halfway down:

http://chowhound.chow.com/topics/524515

But if you email me I can send you a more precise recipe.

[tatamagouche]

Well, I think because fondue did come back, at least where I've lived in the last few years. As well as it should; when it's done right, it's pretty much the best thing ever.

[Veggo]

no mention yet of blackened redfish....

[cimui]

Chex mix

wilted salads made by pouring hot bacon + bacon grease over greens

bird's nest cookies made out of fried "Chinese" noodles from a can and butterscotch chips (were these an 80s thing?)

orange juliuses

more generally: lard

[danhole]

We call those birds nest cookies haystacks, and add peanuts and a dab of peanut butter. And this is in this century! We also make chex mix regularly.

As a matter of fact most of the things mentioned are still readily available around here. One thing I do miss are places that specialize in crepes. Not many of those around here.

[cimui]

I need to live where you live. I thought this woeful dearth of haystacks and homemade Chex mix (there is the packaged stuff, of course) was a post-80s problem across the U.S., but perhaps it's a regional failing! I really haven't seen those 'Chinese' noodles sold anywhere for a very long time. Certainly not in Chinatown.

Crepes on the other hand.... There's a crepe stand every few blocks around here -- esp. around midtown and in areas of high student density. Practically as common as Starbucks and Dunkin Donuts.

[adventuresinbaking]

Wow, I made and still make those haystack cookies, only with chocolate chips. Only we called them bird's nest clusters. I actually made a giant one for a cake topper for a friend who collected birds nests. She loved it.

[Cookiefiend]

>bird's nest cookies made out of fried "Chinese" noodles from a can and butterscotch chips (were these an 80s thing?)<

Haystacks...

My SIL makes these at Christmas -because she knows I love them. I'd marry them but they'd get all sticky...

I shouldn't have opened this post.

[cimui]

why wait for christmas? they seem like the perfect summer confection, since they basically just involve melting (in the microwave) and stirring. no oven needed. :)

[Potomac Bob]

Are Orange Julius's gone?

[marmite]

Not entirely but they are few and far between....

[John Manzo]

Chex mix? You make it at home- as long as there's Chex, there will be Chex mix.

[cimui]

Yes, so I understand -- but it used to be a major component of the slumber party feast back in the day. And in my hometown, at least, it was served to adults when they came over for post-dinner chats and the like, as well. I don't go to a lot of parties where I see it, anymore, sadly. Just been hanging out in the wrong crowds, I guess. And not going to enough slumber parties. ;)

[PrincessBakesALot]

The Magic Pan and The Proud Popover in Boston's Faneuil Hall were the height of sophistication for us 70's kids. I'd love to have MP's orange almond salad again, with a chicken divan crepe.

[paprkutr]

Yes to the Magic Pan, orange almond salad can be made, but those chicken divan crepes.

[Cookiefiend]

I loved those crepes...

[BerkshireTsarina]

Ohhhhhh, those spinach crepes at the Magic Pan!

[Pawsinhand]

I loved the Magic Pan...loved going to Faneuil Hall as a teenager and eating there. We thought we were so grown up. The chicken divan crepe was my favorite.

[BarmyFotheringayPhipps]

When I was a teenager in Lubbock in the 1980s, there was a fast food place in the South Plains Mall that served, as far as I could tell, only two items: loaded baked potatoes (I seem to recall that the choices were chili cheese, broccoli cheese or sour cream and chive with bacon) and blueberry muffins. To this day, thoughts of loaded baked potatoes and/or blueberry muffins put me in mind of stirrup pants, neon colors and slap bracelets.

[tatamagouche]

Don't forget the tall mall hair, BHP. Or the frosted lip gloss.
I didn't know you went from that area of the country to Boston (like me, though I'm now back West).

I wonder about you all who came of age earlier, as well...what food trends fell away you'd like to see return?

Actually, how come no one really serves garlic bread any more? You used to be able to get that everywhere, replaced I supposed by bruschetta, which has also fallen away, more thankfully, since it drove me nuts to hear people pronounce it brooshetta.

[RGC1982]

Hey -- in some parts of Texas, tall mall hair has never gone out of style.

[goodhealthgourmet]

"Actually, how come no one really serves garlic bread any more?"
~~~~~
i remember thinking, as the years went on, that i just didn't like it anymore. then i realized that it wasn't me, it was the fact that the garlic bread restaurants were serving just wasn't good!

i haven't been to a pizza place in years [damn gluten!], but i always loooved the greasy, buttery garlic knots you could dip in marinara.

[tmso]

Reading this: "i always loooved the greasy, buttery garlic knots you could dip in marinara" right above your handle was pretty funny.

I remember seared tuna being really good the first few times before my eyes started glazing over anytime I saw it on a menu. I wonder if anyone still serves it...

[goodhealthgourmet]

during my college years i was on sabbatical from my fiendish health nut ways ;)

i haven't had curly fries, garlic knots, or fried mozzarella since then.

i know. ridiculous.

[Suzy Q]

There was a restaurant on campus when I was in college in the late '80's that served the same menu - loaded potatoes and muffins. What on earth is up with that combo? I think it was called Baker's Street, or something of that ilk.

[Lono37]

That brings back memories - when I was a teenager in 1982, my first "real" job was working at a stuffed baked potato stand in the White Plains Galleria. Man, they were good. Interesting fillings included broccoli/cheese and spinach/cheese souffles, chili/cheese, chicken a la king, beef stroganoff, and pepper steak. That's where I really became a chowhound, I think. I remember deep-frying potato skins at the chicken stand next door, then filling the crispy shells with chili, cheese, jalapenos and sour cream. Delicious.

[jodymaryk]

We had a restaurant in Seattle called Flaky Jakes. Their main menu item was huge plain burgers (1/2 pound?) and huge plain baked potatoes. You received your burger or potato and went to a condiment bar that had all sorts of toppings and put whatever you wanted on them. Cheeses and cheez sauce, chili, chilies, ect....I don't remember what all they offered but I do remember trying to get as much as possible on my potato! I think after the original e-coli outbreak they went the way of most salad bars.

[fara]

muffins to me are definitely '80's. toasted blueberry with butter or fat-free berry muffin that tasted like angelfood cake

[GenieinTX]

Oh yes, it was called The Potato Works. I loved to eat there. I was sad when it closed.

[meatn3]

Pu-pu platters and rum drinks served in coconuts!

[Sra. Swanky]

YES!!! Pu-pu platters were the greatest! And the little umbrellas they served the rum drinks with!

[meatn3]

My parents would let us kids eat the coconuts the next day - we loved them. Now I suspect the after effects of the rum impregnated fruit on us kids let their Sunday be a little more leisurely!

[goodhealthgourmet]

my vote goes for spicy curly fries, and as tatamagouche mentioned in her OP, fried mozzarella with marinara.

"YES!!! Pu-pu platters were the greatest! And the little umbrellas they served the rum drinks with!"
~~~~~~
we used to just ask them to put umbrellas in our sodas because my parents weren't into the coconut drinks. there was a local chinese restaurant my friends & i used to go to in my early high school days where we could drink at the bar without ID. i finally tried one of those coconut drinks - probably a mai tai - and thought it was beyond vile. [it's funny, i can't stand rum, and i think it may have something to do with that drink, because i've always hated coconut. there may be a subconscious association...]

i've never actually had a pu-pu platter. my sister was obsessed with the idea of it because she loved to see the flames when other tables ordered it...but the one time she finally ordered it, when they lit the platter, a couple of roaches scampered out of the food & across the table. we're sort of anti pu-pu in my family now ;)

[cimui]

wait, they light pu pu platters on fire? i've never ordered one, but that may be about to change.

[goodhealthgourmet]

there's a small hibachi in the center of the platter...but when we were kids we didn't really know the details. every time we saw someone order one at a chinese restaurant, the server would put it on the table, hold a lighter to it...and suddenly flames were shooting out of the food [or so we thought].

[alkapal]

ghg, mai tai doesn't have coconut. or did you mean, served in a coconut? if so, try one served in a glass! yum.

hey, bring back planter's punch.

and i'm on board for stuffed tater skins, with lots of sour cream to dip them in. and let's get green goddess back everywhere.

[tatamagouche]

I think GG is inching back on the scene, BTW. I've been noticing it more lately.

[goodhealthgourmet]

i meant served in a coconut. it doesn't matter what it's served in, i can't stand rum.

but thanks for the suggestion :)

[KevinB]

Planter's punch? Singapore Slings? Mai Tais?

Bartenders the world over are cursing you. I remember working at a restaurant in the late 70's, and got a table of the elementary school staff out for Christmas lunch. One scotch (the principal), one beer (the male gym teacher), and 7 Planter's and 6 Slings for the ladies. The bartender gave me the dirtiest look. I'd just backed up his bar for at least 10 minutes when the restaurant was packed.

[soupkitten]

lol! i used to work at a very busy bar with a 2fer1 HH on any drink you ordered. people would wait until the last minute to order the froo-froo drinks so they could nurse 2 of them for an hour after HH was over. you'd be stuck at the service bar w/ lq drinks for 20 mins w/o moving your feet to pour a beer. was nuts :)

[Cheese Boy]

Some of the eighties flavors for me were ... french dip, buffalo wings, mexican fried ice cream, potato skins, mozzarella sticks, and crab rangoons. I've removed most of these foods from my rotation because they're terrible for you, and I try to eat a lot healthier.

[Humbucker]

Oooo fried ice cream! But it's got to be the kind that has a granola like coating, none of this tempura/fish n chips batter nonsense.

[mojoeater]

I worked at a place years ago that coated the ice cream with corn flakes before frying. Delicious!

[piccola]

I'm pretty sure that's the standard recipe.

[Sra. Swanky]

Potato skins - mmm - loved those! Good to see them making a comeback!
More forgotten foods I'd love a reunion with:
1 Green Goddess dressing
2 Harvey Wallbangers
3 old fashioned banana splits with pineapple topping (no one has the pineapple topping anymore! A real banana split needs 3 toppings and only 3 - chocolate, marshmallow, & pineapple!)
4 malt powder for malteds
5 egg creams (a NYC thing, but they'd go over well anywhere!)

[gordeaux]

Egg creams are definitely NOT a NYC thing. My dad who grew up in Chi talks about them all the time!.

[Sra. Swanky]

Gordeaux -- they completely ARE a NYC thing. Egg creams are the quintessential New York treat and most people would agree with me on this one. They were invented in Brooklyn and the most authentic ones have U-Bet syrup in them. (Another NY-based company) Your pop from Chi-town must've enjoyed them from a NYC-style soda fountain in Chicago.

A little something to back up my claim:
http://whatscookingamerica.net/Histor...

[Quine]

yepper Fox's U-bet!

[DamnAvocado]

^have some in my fridge

if only i had some seltzer and some milk too...

(quine? are you a coder?)

[Quine]

Now, to answer that would be totally un food related

[mnosyne]

In Chicago, we called them "chocolate phosphates".

[Striver]

We had phosphates in Rochester (if you asked for a Cherry Soda, you'd get an ice cream soda - what you wanted was a Cherry Phosphate) - but they had no milk in them, which is essential to an egg cream.

[mnosyne]

True, but a chocolate phoss is to Chicago what an egg cream is to NY.

[PrincessBakesALot]

Stonewall Kitchen makes a great Green Goddess dressing!

[Grillncook]

Penzey's makes a great Green Goddess mix, I make some up once or twice a week. Their Horseradish Dip is to die for also.

I like strawberry topping also on my banana splits. I remember the corner drugstore soda fountain. They'd run a $.03 to $.33 sale on banana splits. They hid the price in a balloon and you picked a balloon and popped it and that was what you paid. Great when you were a kid on the walk home from school.

[Sharuf]

Trader Joe's has a dressing they just call "Goddess". It's my current favorite.

[Will Owen]

EEeewwww...potato skins! I remember when those things first showed up at a fern bar in Nashville, I think maybe '81 or '82, a bunch of us passed a hilarious hour or so coming up with ideas for similar ways to sell other kinds of food residue to gullible Yuppies - eggshells, lobster shells, corn husks, fish scales, banana skins...

Green Goddess never left, nor did malt powder - you just gotta look for them.

[Davwud]

Corn husks?? Like Tamales??

DT

[tatamagouche]

Huh? Skins aren't residue. Throwing them away is the mistake, not eating them.

Especially not when they're smothered in cheese and bacon.

[coney with everything]

and sour cream....

As my dad always says, the skin/crust/whatever a kid wouldn't eat is the best part!

[roxlet]

We have been serving Green Goddess dressing as a crudite dip for years. Everyone always begs us for the recipe -- it's from an old NY Times cookbook edited by Craig Clairborn.

[mayiomoula]

Thanks for the tip. I used to love Green Goddess dressing and had no idea where to find a good recipe for it.

[alkapal]

search the boards. i know there are at least two threads on that topic, and recipes!

[FoodFuser]

Green Goddess may have lost its popular status on the plastic laminated menus of trendy chains, but it has never gone away. It's credited to a San Francisco chef in the 1020s, but it was probably developed by the 3rd or 4th good chef who had a penchant for herbs and anchovies and learned the secret of emulsion from that apocryphal French chef credited with inventing mayo.

The Kraft bottled dressing has kept it alive for the purchase, shake, unscrew, and pour generation, but now that anchovies and herbs are more mainstream, enthusiasts can consult this link for 7 classic printed versions:

(use Ctrl F for "A SURVEY OF GREEN GODDESS RECIPES")
http://www.foodtimeline.org/foodsalad...