20 Famous Recipes That FADED Into History! 

Same here. 😊

Mine too. 🇦🇺 so many variations.

You're rignt. french cuisine can be very simple sometimes.

I ❤them

LOL I just made a quiche about 3 day’s ago & my boyfriend just offered me up to make a couple more for some former classmates of mine & their spouses.

And when people now have quit cooking completely

Still make all of the above.❤

​@@evelyntennant6435 My family loves most of these, essentially what we grew up with, we still like!!!🎉🤤🤤🤤 Miss Monique 🙂🙏🌷💗

funny how the word Vin is said Van in French.

@@gregorkrause It's a pronunciation thing. I general, the French language is very " nasal" sounding. So to pronounce, vin, it's not with an E sound or really even an I sound. I will try to spell the " vin" in how I pronounce it in French: (this will look very strange)...... VeaahN. The N sound is very prevalent in French. If you were to hold your nose and say: EeaN rather quick.... that's pretty close. Too bad we don't have RU-vid with sound production for the comments section. A bientot!!! Madame Monique 🙂 🙏 🌷 💗

My mother made coq au vin and we called it chocolate chicken.

I'm with you, had a Quiche Lorraine from a bakery just yesterday for lunch.

I take any and all over a wrap sandwich. Like eating papyrus paper.

My family eats taco salad often. Banana cream pie is my favorite.

@@justmejenny7986 There was, as I understand, a somewhat risqué element to fondue parties. If you dropped what you had been dipping into the fondue pot, if you were a woman, you had to kiss all the men at the party, vice versa

I love the melting pot. I'm from upstate ny. South shore of lake Ontario. When I went on a trip to KY for work, we stopped there. Amazing.

Fondue is still popular in Europe as well. We enjoyed it several times on my last trip.

I cringed listening to his mispronunciation of Emmental, IMO the best of the classic Swiss cheeses. Why did he murder that when he pronounced Gruyere correctly?

Oswego?

The Melting Pot is such a cool quaint place to enjoy company while you eat. My husband still wants to know exactly what all you get for a meal he thinks is costly. Lol.. I tried to explain its an experience all in itself and that we really should go together.. My daughter and I would go often when she lived near Sanibel. Oh the awesome memories of living close to the beach

Yes, Agree. 😊

I grew up in the 70s, was the healthiest of my life. I blame the low fat craze and widespread introduction of convenience meals pushed on us at the grocery store. People are stressed out and turn to sugar for a fix to cortisol spikes. You want to eat well? Shop the perimeter of the grocery store and only venture down the centre aisles for staples like rice, beans, whole grain grains. And honestly, I am rethinking buying things from the deli and bakery. I don't trust what grocery stores are selling. Want sausage? Make your own fresh, but cut the salt and up the spices and herbs and if you have the means, grind your own meat. I've minced pork myself with a sharp santuko knife. I am NOT a dietician, but I read alot.

@@bawlingchicken1great response.

@gailhunter7428 of course you get paid for your opinion

I didn't say ALL foods were disgusting. But plenty of them were.

The person doing this video lives in some other galaxy, is my thought.

Me too

@@cbman4767 Actually all the recipes for Baked Alaska I've ever seen in vintage cookbooks called for baking it in the oven

@@marylist1236 A propane torch is a cheat to brown the meringue quickly. My dad was a chef and that was the way they did it in the restaurants. Have the cake made ahead of time then when the order is placed just make the meringue. Put the ice cream on the cake then the meringue and 30 seconds with the torch and you are done.

Definitely, I'm a guy who is a good cook

Truth 😊

@@paulalascola6714 yes, all things in moderation, and the ability to know when you have had enough. For the rest well one can always blame preservatives, corn syrup, other chemical sugars, seed oils and margarine, that the body has no idea what to do with, so it lays it down at fat.

@@blacksorrento4719 yes

Rooster is just a male chicken.

Coq au vin

And skip the boiling and peeling. Freeze the cabbage and when it thaws, the leaves peel fine.

Coq au vin

No prepared foods in the freezer case

We worked. Not stay home getting doordash.

I'm just glad I missed out on the jello craze.. jello salad is a dish best left forgotten.

Liver and onions! Yuck!