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Thread: Tragic CW and SAD Recipes

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  1. #1
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    Tragic CW and SAD Recipes

    Per the idea of Cierra, I wanted to start this topic to celebrate the SAD and CW foods and meals that make us happy that we eat mainly meats, fruits and vegetables and have more than one excuse to get us out of eating Aunt Sally's Macaroni Salad with sweetened condensed milk or our mother's cake made with diet coke and boxed cake mix. So when you see something that makes your teeth hurt, churns your stomach or makes you roll your eyes, bring it to use. Added bonus if you can Primalize it.

    I'm going to get this started with the time I veganized Chicken Paprika. That's primal if you eat dairy- rich chicken, sour cream..... mmmmmm......

    But my tragic version included drained tofu browned in canola oil, a sauce of soy milk, soy margarine and flour (plus tomato paste and paprika), lovingly plopped on pasta. I feel like I need to call the guests I served that to and apologize, except they brought an eclair cake made with graham crackers, chocolate icing from a tub, instant pudding and cool whip for dessert. That friendship did not last.

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  2. #2
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    I used to develop seitan recipes. I was thinking of publishing a book, my recipes were so much better than purchased seitan or other recipes I saw. I ended up finding I was gluten intolerant. Connection? Maybe, maybe not. We'll never know. Tragic? Kind of.

  3. #3
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    Now my late ex-mother-in-law used to make lots of really nasty stuff. She actually did it "for me", because I was a "gourmet" and would appreciate things like a dish of unseasoned canned tomato sauce with drained canned mushrooms in it (served cold), or a french bread loaf hollowed out and stuffed with cream cheese, italian dressing mix, and red food coloring, mixed only until still lumpy. I think I'm having flashbacks.

  4. #4
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    How about the "apple" pie made with plain ritz crackers?? And no apples:O So pie crust (grains) with crackers (grains) and some spices. Yumm It actually kind of tasted good at the time.

  5. #5
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    Quote Originally Posted by snoops View Post
    How about the "apple" pie made with plain ritz crackers?? And no apples:O So pie crust (grains) with crackers (grains) and some spices. Yumm It actually kind of tasted good at the time.
    Jeffrey Steingarten did that! He wrote the Man Who Ate Everything... an excellent book by the way. But yes, he tried replicating all the old recipes that you found on the back of boxes and he did that one. He said it worked, but he wondered what the point was since apples are better for you anyway. XD

  6. #6
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    Quote Originally Posted by snoops View Post
    How about the "apple" pie made with plain ritz crackers?? And no apples:O So pie crust (grains) with crackers (grains) and some spices. Yumm It actually kind of tasted good at the time.
    My understanding is that this was a traditional recipe, though made with soda crackers and apple cider vinegar for times when apples were not available.

  7. #7
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    Quote Originally Posted by snoops View Post
    How about the "apple" pie made with plain ritz crackers?? And no apples:O So pie crust (grains) with crackers (grains) and some spices. Yumm It actually kind of tasted good at the time.
    I've actually incorporated this recipe into a chemistry lesson-plan before, it's really interesting. The tart apple taste comes from cream of tartar, which goes through a chemical reaction during the cooking to make the taste. The crackers are just to give it a thickness.

    What I've heard is this recipe became popular in like the 30s or 40s when apple distribution was sparse/apples were expensive because of the depression/war effort, or that it was a replacement recipe for when apples werent in season.

    Also, just re: the whole jello salad thing, I grew up in California and my family makes jello salads, and I still have a strange fondness for them. Granted we usually only had/have them in "salad" form as a palette cleanser between courses during Thanksgiving or other special occasion dinners, and its a small serving. If one was to make an entire dish of the stuff and bring it for a potluck or something then we'd consider it a dessert.

    Also, before all the fake sweeteners and artificial dyes and BS, the whole idea of the fruity jello salad was an evolution of meat-based aspics like headcheese and such, which are highly paleo.
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  8. #8
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    Quote Originally Posted by eig View Post
    Any Mexican food made post low-fat movement. My Nana now makes re-fried beans with skim-milk cheese, canola oil instead of lard, and with bits of soy "chorizo". Gotta say, doesn't taste bad but when you know whats in it- yuck. They often put these beans on white bread for breakfast and its "healthy". Tortillas made with hydrogenated vegetable oil, again instead of lard, with battered fish (soda cracker crumbs and egg whites for the batter) that was deep fried in canola oil to make fish tacos. Its served with Spanish (canola oil) fried rice, and the previously mentioned "healthy" re-fried beans. Its sad because despite all their effort, trying to be healthier and all, they are all of course as overweight and unhealthy as ever. I don't think I could sell them primal though, unfortunately. They would have to change everything.
    This just makes me sad.

    Quote Originally Posted by Corvidae View Post
    I've actually incorporated this recipe into a chemistry lesson-plan before, it's really interesting. The tart apple taste comes from cream of tartar, which goes through a chemical reaction during the cooking to make the taste. The crackers are just to give it a thickness.

    What I've heard is this recipe became popular in like the 30s or 40s when apple distribution was sparse/apples were expensive because of the depression/war effort, or that it was a replacement recipe for when apples werent in season.

    Also, just re: the whole jello salad thing, I grew up in California and my family makes jello salads, and I still have a strange fondness for them. Granted we usually only had/have them in "salad" form as a palette cleanser between courses during Thanksgiving or other special occasion dinners, and its a small serving. If one was to make an entire dish of the stuff and bring it for a potluck or something then we'd consider it a dessert.

    Also, before all the fake sweeteners and artificial dyes and BS, the whole idea of the fruity jello salad was an evolution of meat-based aspics like headcheese and such, which are highly paleo.
    Thanks for the food history! That is really interesting.
    You know all those things you wanted to do: You should go do them.

    Age 48
    height 5'3
    SW 215 lbs
    CW 180 lbs (whole foods/primal eating)
    LW 172 lbs
    GW 125ish lbs

  9. #9
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    Thank god you survived Yech

  10. #10
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    Feb 2011
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    perfectly timed thread!!!

    I just received a 'share' on my facebook from an acquaintance. Her recipe du jour: Dr. Pepper cake!!

    1 box white cake mix
    1 box instant vanilla pudding mix
    3/4 cup canola oil
    10 oz dr. pepper.....

    then you make a glaze using more of the Dr. pepper and some other stuff.

    I had to pick my jaw up off the floor.

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