Spitfire
I'll Lock Up
- Messages
- 5,078
- Location
- Copenhagen, Denmark.
Heck no. I like my food fresh!
But vintage vine is good!
And Port.
But vintage vine is good!
And Port.
I think it was something like a beef, the can had no label.Fletch said:Any idea what it was?
Subvet642 said:It doesn't get any more vintage than that! What kind of bread(s) do you bake? I make an Irish soda bread with golden raisins. Wicked easy!
I had seen that before, but I wasn't addressing you directly. You I can understand whipping out some jello molds.Marzipan said:I'm performing a social experiment.
I hear that--Pad Thai and Mongolian beef woulda probably been problematic...ShoreRoadLady said:I don't consciously try to eat "vintage"; I like all the different foods we have today. Lots of things I like probably would've been "exotic" and expensive back in the Golden Era!
Lily Powers said:I may be one of the few people who still makes popcorn over the stove in a pot. That must be good for a vintage point or two.
Undertow said:I make plain old white bread but I have dabbled with whole wheat; it turned out pretty heavy duty. I plan to try a potato bread and light wheat bread soon. Any suggestions?
Additionally, for lunch I've been bringing a fine chunk of bread, braided spiced cheese, carrots and water. That's pretty old school, I think.
B. F. Socaspi said:I had seen that before, but I wasn't addressing you directly. You I can understand whipping out some jello molds.
MEDIUMMYND said:I am a great fan of tinned fish kippers being a particular favorite...
Rachael said:I will have to say that having been a child in the 70's with a mother who grew up in the 40's, I cannot stomach the idea of a jell-o mold. I swear sometimes she just threw things in without looking. carrots? pineapple? I think not. only thing one should add to jell-o is whipped cream