You are so sweet and kind. Why not tell me how you really feel?. Love the possessed comment. You know by now this only flatters me and I love interacting with you. I beg the community yet again please do not flag or remove bbqboy’s comment. He rocks. So welsh rarebit anyone? I used to make it often served on white toast. Fast and economical. Okay I used velvetta. I was a noob cook and everyone loved it. I even made it at my family’s dive bar once. My dad’s business partner Joe loved it but the next day he told me he was up all nite with an upset tummy. He chuckled about it because that was how he rolled. I have eyed the frozen stouffer’s welsh rarebit but I just can’t. Maybe next month.
Thanks seriously, but bbq boy and I have a delightful and fun history on What’s On Your Mind. You should stop in sometime it is awesome there and where I belong. I have a response in mind to post there in a few minutes. I can’t wait. Just for bbq boy with love. He 'scolded" me there earlier and it was helpful as I was posting something incorrectly and someone else chimed in. And Gaffk’s posts there really are fantastic. Join us.
I was really enjoying this thread until it wandered off in an argumentative direction. It would be great to go back to talking about weird foods from the past. City Chicken anyone? A treat from my 50s Pittsburgh childhood…
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Wait Respectfully is on this thread too? I thought he had better sense. Been meaning to ask homefries, french fries, or hashbrowns? As a yank I was ignorant about hash browns. When I moved to Raleigh I had to remember to ask for hashbrowns or I would get weird looks. Well I get those anyway. Not much chance for grits up north here but I could actually you know make them myself. Let alone red eye gravy
Tell us more. I eat a lot of chicken these days. Is it fried?
bbq boy has always been very shy and hardly ever speaks his mind. It is nice to see him finally come out of his shell. Wanted to ask about tea sandwiches. My first experience with tea sandwiches was incredible. My mom worked at Wanamakers in center city Philly. There was a restaurant there and my mom ordered us the tea sandwich plate for our lunch. Triple decker with egg, ham or chicken. Some with whole wheat bread and some with white. Crusts removed I went nuts over the egg ones. Finely diced hard boiled eggs with mayo. So good. Years after that I made it a tradition to serve tea sandwiches on NYE. I always made plenty as everyone loved them. Enough for hangover cures the next day. My SO perfected the ham salad ones by putting chunks of leftover Christmas ham in the food processor with only a bit of mayo. The ham spread was intense and tasty because he knew that adding much else to the mix would dillute the flavor and we had the blander chicken salad sandwiches to break things up.
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Well here is a blast from my childhood. My parents opened a health food store but could not make ends meet. They turned it into a deli with Jewish style offerings. Well they finally had to get a liquor license to make a profit but when I was little the bread truck would roll up to deliver to the little restaurant. One day the delivery guy offered me a salt stick. With caraway seeds. If I knew how to do the emoticon with the hearts for eyes I might because that is how much I enjoyed that salt stick. I managed to score one or two every delivery day for quite awhile. Those salt sticks were so good. I still manage to track some down now and then but they were a huge childhood treat for me.
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Dedicated to you because you like The Rocky and Bullwinkle Show. turning on the Way Back Machine. Here is a Christmas memory from my mother’s childhood. At my great grandmother’s house on Christmas Eve the first course was always clear rich golden chicken Consomme. My mom told me it was transendeant. I know you don’t like me talking about the past even though “memory” is in the name of this thread. But when I posted this on chowhound the response was "what’s the point of consomme?’ I did not reply because sometimes you either get it or you don’t. I wish I could taste that consomme right now.
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Do you know how to make it? I’ve never attempted.
I liked this story! And what a perfect first course - not filling, and something to just juice up your palate. I’ve had some good ones, and I’m sure the one your mom remembered was sublime.
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My dad loved those! One family grocery near me has its own in house bakery and they used to have them regularly… They’re like a chew toy for humans! So good … in my long -ago youth there was a local restaurant which put them in the bread basket on your table. People loved them.
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Thank you so much for your kind reply. Been feeling a little beat up so this means a lot to me.
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I make a lot of broths and stocks but I never have. Maybe when the weather cools down.
I could use one right now Thanks for the nice reply.
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City chicken. Pork on sticks. Loved my mom’s recipe and have never made it. My next recipe request from dear old mom. Haven’t thought about it in years. I remember the first time she made it, and the name through me off. I was 6 or 7, “mom, this isn’t chicken.” “NO, it’s CITY chicken.” Big hit with my brother and me.
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Oh, now I get it. 
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Me neither, It’s a fading art. Be a nice one to rejuvenate.
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Omg he’s baack! Wanted to talk about a food prep but this is a strictly Stay Between the Lines thread. Might be able to pull it off. Growing up there were no gas grills. Everything was charcoal. Mmmmm. Steaks, chicken, ribs, hamburgers, hot dogs. And later the toasted marshmallows. Those toasted marshmallows might be how some of us learned some cooking basics. I still enjoyed the burnt ones. So tasty. But a perfectly toasted one was such a delight. My cousin Eddy was a master at it and he shared. I believe besides tasting far better cooking on charcoal took more skill. My SO was an advanced level barbecue man. He used a beat up hibachi and wood lying around the yard. Wood barbecue is a level I will never achieve. But I have a smoky joe jr weber grill and the required chimney starter. None of that vile charcoal fluid. I prefer lump charcoal and love to grill lamb chops on that little grill. It can be a pain and weather dependent but so worth it. And sometimes I curse. Once when the fire was winding down but still decently hot I went out in the dark and tossed some chilled meatballs on that grill. Didn’t even have to watch them that much with the lid on. Easy and great the next day. I make my meatballs large which helped.
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You’re welcome. It’s nice that such a simple thing as a salt stick can bring us such pleasurable memories.
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Yeah, marshmallows on a stick and and hot dogs on a stick. First kid cuisine. The humanity, we didn’t even have hot dog/marshmallow roasters with the pretty two prongs. A frickin’ stick! Very neglectful on my parents’ part. Wasn’t easy in the 70s.
My Smokey Joe gets used once a week at least. I’ve made 10 lb.s of food in one cooking with that bad boy. Love the chimney. Hated fluid.
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