Cooking & Baking
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Was reading a new vintage cookbook last night from the 40s. Came across a recipe that made me truly laugh out loud.
Waca Moly.
Huh?
Oh!
Guacamole!
And, shudder, this was made with worcestershire, grated onions, and olive oil with the avocado.
Response to grasswire (Original post)
A HERETIC I AM This message was self-deleted by its author.
Warpy
(111,256 posts)Let me guess, the "cook" is in the upper midwest...
grasswire
(50,130 posts)1940s
Although the recipes are contributed by club members, so it could have originated anywhere. Your guess is likely.
maddezmom
(135,060 posts)pinto
(106,886 posts)Good read here -
The Origin of Hoagies, Grinders, Subs, Heroes, and Spuckies
We all know the origin story of sandwiches: the 18th-century Earl of Sandwich, a wise man named John, started asking his staff to serve him meat bookended with bread to make for quick meals. Rumors persist that he did this to facilitate all-day gambling sessions, but his modern-day ancestors insist he was just a busy guy.
But for Super Bowl weekend, we dont just care about plain old sandwiches. We want foot-long (or six-foot-long) meat- and cheese-stuffed flavor bombs, those super-sandwiches we call subs. Or hoagies, or grinders, or po boys, or spuckies, or, if youre from Yonkers, wedges. Its just one genre of sandwich, really, so why all the names, and where did they come from?
Well, back before big brands and big chains steamrolled local color into variations on beige, there was room for every American city to come up with its own name for a full-loaf sandwich filled with cold cuts, and most areas with large Italian immigrant populations did just that. While some of the names origins are pretty basic, myths have swarmed to these sandwiches like flies on honeyso here, in no particular order, are the facts and fictions of our favorite sandwichs names:
Sub: An abbreviation of submarine sandwich, subs are called subs because they look like submarines. Simple as that.
But the best myth puts the ground zero of subbery in New London, CT, around World War II. The city (well, technically the town of Groton, across the river from the city proper) is home to the Navys primary submarine base and a large shipbuilding yard, both of which were understandably bustling during the war. According to this story, the big sandwich itself was invented by an Italian shopkeeper named Benedetto Capaldo in New London, but was originally known as a grinder. Once the sub yard started ordering 500 sandwiches a day from Capaldo to feed its workers, the sandwich became irrevocably associated with submersible boats.
Grinder: Youre most likely to find one of these in New England, though the more common sub has taken over most of the terrain. Grinder shares some flimsy nautical roots with the subsome claim that it was named for grinders, Italian-American slang for dockworkers (who were often sanding and grinding rusty hulls to repaint them)but the more widely attested origin is about the sandiwch itself. Subs, with their Italian bread and piles of fixings, were harder to chew through than your typical ham and cheese on white bread. That toothsomeness got translated into grinder, since thats what your teeth had to do to get through a bite.
<snip>
Hero: Native to New York, the hero has two main origin stories. First, theres the logical speculation that its a warped pronunciation of gyro, the Greek sandwich with spit-roasted meat. But the term is attested back to the late 40s, and Greek gyros only made a splash in American food culture in the 60s, and even that began in Chicago. And maybe more importantly, all of these sandwiches are essentially Italian creations. The odds that a New Yorker in the 40s would mistake a Greek establishment for an Italian one are approximately nil.
http://www.bonappetit.com/test-kitchen/ingredients/article/the-origin-of-hoagies-grinders-subs-heroes-and-spuckies
MiddleFingerMom
(25,163 posts).
.
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... in Pennsylvania run by two brothers, one of whom always stood at the
chest-high counter to take orders and relay them back to his brother,
who always stood at the grill right BEHIND him, spatula in hand. They
both had a call-and-response thing going -- like Belushi's, "CHEESEBURGER,
CHEESEBURGER, CHEESEBURGER!!!" skits.
.
EXCEPT... when I would order a gyro. Now, the proper pronunciation is
kind of quick one-syllable "khuhYHEE" followed by a "roe". The first time
I ordered one, I used that pronunciation and the first brother shouted it
over his shoulder like that.
.
The brother at the grill slapped the flat of his spatula on the grill while
loudly correcting me three times, "GYRO, GYRO, GYRO" (as in "gyroscope...
the common "Murrcan" mispronunciation).
.
The next time I went in I ordered it THAT way and the brother spatula-
slapped the grill 3 times, loudly pronouncing it the correct way.
.
I alternated my pronunciation every time I went in there and it was
always the same shtick -- the only constant being the brother taking
the order; he would melodramatically roll his eyes as his brother
slapped and shouted.
.
None of us ever tired of that joke.
.
.
.
.
grasswire
(50,130 posts)Luckily, I can get a y-ro tomorrow at the farmers market. Only one problem with the vendor there -- the bread is dough-y. I asked him to grill it for a while, but that fouls up his service. Otherwise, yum.