I'm Robbie Dorman, and this is the Cereal Finasses for the podcast for fans of everything. Welcome. Today, I am joined by Yusuf Danik to talk about mid-century menu.com. It's a website that specializes in odd recipes from the middle of the 20th century, and we both prepare different recipes from it.
We talk about our experiences, about the food we made, and how they reflect on the time period the food was once made in. It was a great chat, as always, if the food maybe wasn't so good. On to the discussion. Hello, everyone.
I'm here. Once again, with Yusuf Danik to talk about some food and food things, Yusuf how are you? I have survived. I guess that's apropos for this episode.
We're talking about mid-century menu.com and some food-like things that we made from that website. It's been a while since I made mine. I'm years as fresh. You made it last night, right?
I did. I did. It made me. It made you really happy?
It was ill. It was ill. Disappointed. Regretful.
Did you have high expectations? I tried to choose something that seemed palatable because I was feeding it. It was dinner. It was dinner for me and my wife.
That seemed very optimistic. I made my food just for me and made just enough for one meal and then threw everything else away. Really? I didn't want any leftovers.
I didn't want to have to burn anyone else with this creation. Have you ever put something in Tupperware hoping that your house is robbed and the robbers are weirdly perverse and just steal things from your fridge? I know. I look at it.
Before I make that decision, before I go, I'm going to put this in Tupperware or a bag or something to eat for later. I go, a bag? A plastic bag. A baggie.
Spaghetti in the bag. People aren't you. I don't put spaghetti in it. I'm practical.
If it will fit better in a bag. I'm going to put it in a bag. I don't care. I'm not presenting it to the king or the pope or something.
I meet it by myself, crushed over it, hunched like a Frankenstein's monster, shoveling it in my mouth. Who cares if it's from a bag or Tupperware? Food, hunch over a bag. Just open a bag.
Just strap around the bag and you can walk around the house. The fridge door is just open. It's late. I'm just eating from a bag.
Bridge eating is underrated. Yeah. It's pretty good. Eating out of the fridge.
It's actually shaming when you're eating out of the fridge and the cat comes up and you're like, yeah, okay. You can have some too. I don't. We don't give table scraps to our cats anymore.
It's probably good. So mid-centurymenu.com is a website that is a woman and her husband and she, I believe, is primarily the person making the food, makes old recipes from the middle of our century, from the 20th century, from the 40s to the 60s, there's sometimes 30s, you know, earlier stuff and later stuff. But mostly through that middle time period of strange food, looking back because it is using a lot of, which we've mentioned, and I think our past couple of episodes about using prepackaged foods, canned foods, combining them into sometimes strange combinations that were endorsed by seemingly lots of different people because there's lots of different recipes on her website. And there's many, many more that aren't there.
I think she just tries to focus on the stranger ones. But I thought we could both try one and talk about our results and talk about our experience. You said, what did you make? Well, I didn't make cranberry beef tea.
And now I'm regretful because that looks like it would have been an easy preparation. What is the title of the thing you made? I made from Country Gentlemen Magazine from the Country Gentlewoman pages of Country Gentlemen Magazine. Sarah Harvey suggested deep dish, chicken, and potato pie.
And then I also made, because this is a meal, and you don't just eat one thing, we're not animals, I also made sour cream, green bean casserole. Repeat that one more time. Sour cream, green bean casserole, it was repellent. Okay, well, we'll start with the main course.
Okay. Describe the preparation. Well, you alternate layers of potato and chicken in a greased casserole, which is promising. I mean, I had to make the potatoes and roast the chicken.
What kind of potatoes? Well, it says three cuts cooked sliced main potatoes. I cooked the potatoes I had. Okay.
I mean, that's fine. How did you cook them? I boiled them. I chopped them up and I boiled them.
I'm not sure how it's just as sliced main potatoes, so I probably should have done like potato discs. Right. I guess I'm not really sure. I peeled them.
I peeled them. I salted the water. I boiled them for a while. Okay.
And then I let them cool. You're rinsed them. Let them cool. Right.
And I roasted the chicken. Okay. Just chicken breast. Although I didn't really specify just, you know, just chicken.
Yeah. So I just roasted some chicken breast. Actually, according to your wife's recipe, the, you know, just a simple, like, you put the butter on and everything. Mm-hmm.
So that was good. They were very good. I pleased because I had forgotten to salt them the day before. Well, I went to the grocery store yesterday.
So they would have gotten all days worth of salting, but they, you know, they had a couple of hours. And they were, the chicken and breast that came out of the oven were very delicious. They felt, I gave me some paws, putting them into this. I was definitely trusting as Sarah Harvey in her suggestions.
Let's just say that. Okay. So you, you, alternate layers of potato and chicken? Yes.
And I kind of went off book a little bit. I was like, I don't just want potato and chicken and then covered in biscuits. So I put some carrots in there. Cause I need, I needed something beyond just potatoes and chicken.
And this kind of seemed like it was kind of a cheat on a chicken pot pie. So I was like, okay, that, you know, I like potatoes or I like carrots in my chicken pot pie. I thinking about it. Now I could put peas in there too, if I had them.
So I put those in there and you, you make, you make a gravy, you brown some onions in a pan and flour, salt, pepper, and then chicken stock. I just use bouillon because, you know, that seemed in the spirit of the thing. It's true. Which, yeah.
And you know what? I'm not going to hate on chicken or beef bouillon. It's, it's great. I love it.
I keep it all the time. That is a standard grocery that needs to be in the house. And it's, it's awesome. So you add that and then you kind of like reduce that a bit.
It's nice and thick and add some parsley. It's not just a tablespoon of parsley, but I added, oh no, I'm sorry, a teaspoon of parsley. I added a little more parsley because I, I felt like you wanted the green. I wanted something that wasn't baked because I was telling Megan about the meal.
I was like, she's like, that sounds very big. It has a beige meal. It is beige. Man, like it was just, it's covered in biscuits.
So let's just say I added some more parsley. So it's just, is it store about biscuits? So you, I don't know. Yeah, I used it too.
I was, I was not about to make so homemade biscuits for this. No. Also, I, I have a special glee when I open up one of those tubes. Like it pops open and you have some raw biscuit dough.
They frighten me. Every time. It scares me. Yeah, you were on board with the idea of an instant pot.
Instant pot is feel safe to me. It's not, I don't feel safe when I'm popping open a biscuit tube. I've seen enough cartoons to know that pressure cookers are bad news. They have a fresh cookers from like 1946, but this is, they pretty much dialed in the safety functions of pressure cookers at this point.
You know, thermodynamics haven't changed. And so the safety that I feel around pressure cookers has not changed. And it is none. All I know is that it takes, I have never made better hard boiled eggs in my entire life than with the instant pot.
I have struggled with hard boiled eggs. These, the instant pot, literally like if I known, I would say this is, it's good enough just to buy for just how easy it makes hard boiled eggs. I do like hard boiled eggs. I do like hard boiled eggs.
I do too. I'm a fan. They're pretty good. You know what?
I'm gonna, here's a hard boiled egg life hack for you. Yes. Hard boiled eggs. Then you buy a bottle of the, everything a bagel seasoning.
Yes. And then you sprinkle that on top of the hard boiled egg. Everything bagel. Very good.
So that's it. Just the biscuits on top and then you're done. Yeah. Yeah.
Which that sounds like that would take what? Ten minutes. Yeah. Not long.
This took forever. There were so many steps and there's so many pots and it just, I don't even understand. Like I did it and I have no idea why this took so long. I also might have put my oven on broil instead of bake accidentally.
I can move to the, okay, it's there right next to each other and it doesn't, you know, say anything. That sounds like an amateur mistake. You know, I am not as skillful as Sarah Hervey who her bio says posts two kitchens, one electric, the other gas. I know Sarah Hervey, but I do know how to operate an oven, but I'm due to this oven and I almost never use a broiler.
I think in the, the old place we use the broiler maybe twice. Really? Really? I don't, broiling is scary to me.
It's like you, you have the oven door open, which I, you don't have to open the door. Yeah, I know. You just leave a show this one. Just apparently it was fine because it was broiling for a while and the biscuits were only mildly, I wouldn't say burnt even.
But the carrots were not as cooked as I wanted them to. So I kind of covered the, covered the dish with foil and put it on bake. Like a normal person and let it kind of bake for a bit. And it was just kind of underwhelming.
I think if I were to take anything from this, it was the biscuits on top. Very good move. And the gravy itself. Just chicken stock, salt and pepper.
I mean, biscuits and gravy. Hard to go. Yeah. Well, I mean, the gravy itself was really good.
Like, so what I would do, if I was going to do this again is I would get a pie crust and I would have a better balance of ingredients, like probably a little less chicken. Definitely a lot less potatoes. It's too much potato. It was just like, let's have potatoes and then let's put biscuits on top.
It was very carb forward. Do you think if you prepared the potatoes differently, it would be better? I don't think so because they were just what is going to happen to potatoes in a casserole dish. You know, they're just going to continue to be soft and whatever.
And this consistency of the potatoes are fine. And I even had some of this today out of, out of fridge. What? You kept the leftovers?
I did keep the leftovers. Oh, okay. Look, we're going to see. We're going to, this is a, you know, I'm still in data collection mode.
Got it. Okay. And it wasn't bad. It wasn't, it just, it wasn't finished.
It was like a, it was like a walking out the door without any pants on. It might sound like a good idea, but it's going to cause a problem. No one thinks that's a good idea. You know, sometimes you just want to put out your Netflix.
What? Put out your Netflix? What does that mean? Put them in the mailbox.
No one, there are literally like six people who still use the mail Netflix service. You're one of them. I love it so much. I know two people.
I know two of the six people who still use the mailing Netflix service. Everyone else is like, what? The mail? Wait.
When they put trash uppers on streaming. I will. What was that? What was that again?
Very long wait. No. What was the name of the thing? You just, the trash uppers.
Yeah. Trash uppers. That's not the real thing. You didn't make that up.
Yes. It's a real thing. It's a fun movie. A mockumentary.
Kind of like a mighty wind or best in show. Okay. It's just fun. It's as advertised.
Why don't you just buy it? 100% exactly what you think it is. Why don't you just buy the disc for like how it probably costs $2 on Amazon used. And you're paying what for Netflix monthly?
I like, I like the DVDs. I know. You can get the actual DVDs from Amazon used. I don't want DVDs cluttering up my life.
So you're paying. They come here and then they go away. You're paying for the extra. You're paying for them to take it back from you at the end of the day.
Is that what is that? It's worth the extra money in time. So I think a pie crust would have made this recipe better. Okay.
The extra, the extra car, the extra hardness. Is that what you're the texture difference? Is that the? I think it would have contained it because there was no bottom.
You just absorbed into the potatoes. The potatoes kind of, I think, I don't know. Maybe I kind of fudged the bucket by not making sort of a tight layer of potatoes. But it just didn't seem to kind of, it was weird.
So I would take elements of this. And, you know, even just me, I know it's super simple and it should not be a revelation. But like the gravy was very good. I feel like I would kind of use this approach to making gravy in the future.
So this one was not that bad. But it was okay. At the end of the day. It was okay.
It was okay. And it wasn't bland. I was worried it was going to be bland. So, you know, I tried to salt the chicken and make things, you know, as good as I could.
Right. And I think with a better balance of vegetables in the pot pie, I would definitely top a pot pie with biscuits with biscuits. That 100% worked for me. It was delicious.
Okay. So that it was okay, eatable, edible, worthy of saving for the next day. Yes. Yes.
And even there are lessons I learned from it, things that I experienced that made me a better cook. Okay. So let's talk about sour cream green beans. Is that correct?
Is the name of it? There is nothing correct about sour cream beans. Describe the process. What is what makes up sour cream green beans?
Butter flour, salt pepper, sugar. Okay. Grated onion, one cup sour cream. Wow.
Oh, it's a lot. Especially for a pound of, or just under a pound of green beans. Like, I had the proportions correct. Right.
Yes. And then a half a pound grated sharp cheddar cheese. Okay. And then a half a cup of corn flakes.
All right. Corn flakes. They do, they do buy good. You know what?
I was thinking, okay, maybe I'll be able to buy one of these like little teeny tiny boxes. Seriously, the smallest amount of corn flakes I could get was a gigantic, like bigger than normal box. I was even willing, I was scouring for like the like organic fancy, I guess organic corn flakes is a bit of a contradiction of terms. But I was like, I will pay more for less corn flakes because I feel like I don't want to waste a whole bunch of corn flakes because I don't know.
I guess I'll make fried chicken. Yeah. You can use it for that. And I do like buttermilk.
So, you know, that'll give me excuse to buy some buttermilk. Uh, but yeah. Corn flakes. Whatever.
I get it. What do you do with all those ingredients? In what order are they compiled? Okay.
You combine the flour butter and cook gently, which I'm assuming is just like, make a roux. That's what I do. Oh, yeah, make a roux. Ah, a long day.
And then you stir in, salt pepper, whatever in sour cream, which that is a lot of sour cream. It doesn't seem like a lot. That's a lot for that. That's a lot of sour cream considering the amount of green beans.
And then you cook your green beans till they're kind of, it says till soft, but I kind of went a little less soft because I wanted a little snap in the green beans. And then you cover it with cheese, which that's a lot of cheese. I did not. I was covering it and I stopped.
I was like, there's, this is too much. Yeah. A half pound of cheese on top of this is simply too much. So you mix the cooked green beans with the roux sour cream?
Yes. Yes. Yeah. You make just a troubling, troubling soup because it's like this cooked sour cream and then there's just green bean fingers sticking out of it.
And because I didn't blast them, you know, they were very green and it was. And then you cover it's not really enthusiastic about what was going to come out of the oven. You mix it like, what do you put it in the casserole as well? Yeah, you put another casserole dish.
Okay. And then you cover it with cheese and then you cover that with crushed corn flakes that you kind of put a pat of butter in. Okay. And then you top it off, put it in the oven.
And I kind of had to do a little casserole estimation because the deep dish chicken and potato pie is supposed to be at 425. And then this is supposed to be at 350. So I kind of went in the middle at 400 and kind of the green beans needed longer. So, and the country gentlemen, deep dish potato pie thing, maybe less time.
So I've met in the middle. I was like, okay, this will be fine. Of course, like a ding dong. I don't know how to use anything.
So I turned on the broiler, but it was surprisingly more fine than I thought it would be. And the reason I knew the broiler was on is I looked at my oven in the window and I was like, like a little window on the front of the oven, like, oh, look. And I was like, wow, that's weird that you can see that glowing. Oh, because the top coil was on the elements.
It was clearly out of my element. I like that. Whoa. Yuck, yuck, yuck, yuck.
So it turned out better than I thought it would. I mean, the crust itself, the cheesy crust was fine. It was pretty good. Like corn flakes and cheese.
Yeah, that's a fine combination. That is a solid application. What about the filling? Horrendous.
Very bad. It was disgusting. It was like, why sugar? Like, I even use less sugar than they said, but I was like, well, put sugar in because it says sugar.
Maybe that's your mistake. Maybe you should have used more. It was way too sweet. I don't.
Why would you want green beans to be? I mean, vegetables don't taste good. You said it's better if they taste like candy. I, you know, when I was eating dinner, I was trying to, like, pick out the green beans because I was like, these are very tasty green beans because, you know, they taste like food.
And then they're sort of enshrined in this sort of sweet sour cream filling. Like, if you put this on like a dessert, you'd be like, wow, that's maybe a little sweet from my cupcake. I would, I would, you should, I think it's important to mention that you are not a sweet person. I am not.
My favorite dessert is nachos, which I, I still, I am a sweet person. I don't want my green beans to be like candy. I guess I don't. I'm not a big fan of green beans.
Green beans in particular. But I, I don't know, like a sour cream and like, roux and green beans, I could conceive of that being okay. The, the ratio was very, very incorrect. Too much sour cream.
Yeah. I mean, if there was just ever, ever the smallest amount of sour cream that would have been fine. And I, you know, I get that maybe it's like a, a different take on the cream of mushroom soup, which I have no problem with green mushroom soup. I have no problem cooking with it.
It is fine. I mean, I don't really know my way around the casserole, but intellectually I have no problem with it. I don't even have a problem with the, the look of it. Like, you know what these green beans reminded me of?
You know that scene in Clue when they're, they're serving the monkey brain soup? Hey. And it's this impossibly viscous, impossibly white soup. And I'm just like, what is that food?
That's what this was. But then pieces of like electric green in it. Flames on my head. On the side of my head.
Yeah. My face. Yep. This was, this was not good.
Not good. So no, no recommendations for the sour cream green beans. Yes. Enjoy green beans and enjoy sour cream.
It's like, why does everybody need to hang out together? Let's, let's keep them apart though. Yes. Yes.
I mean. Did the rest, did you keep that or did that go straight to the traffic? I kept those two. Whoa.
We're going to, again, I'm going to, I'm going to see it left over land. If that is a little better or maybe if I can kind of scrape off some of the. My. Here's my suggestion.
So for that, if you want to try and save it, I would say you literally like take the top part and just mix it into like a slop basically. Just don't try and eat it as assembled where there's clearly a layers between the filling and the top part. It's what you're going to do. You're going to make a slop.
I would say thoroughly mix. Let's just chop it in a little tiny bit and mix it all together and then reheat it. And then I think the cheese and the crust, the crunchy corn flakes will mitigate. They will absorb some of the, the in woo that is in that filling and make it edible.
Well, I would still, I probably would have just threw it away. I would not have kept it for the next day. I'm real stubborn. I, I'm aware.
So what, what in the world did you make? I made chicken pineapple treats. You. That implies a dessert.
It's not a dessert. I believe me. Because we both, I, I made it a part of our mission statement for this episode is no dessert items because dessert items are too easy because dessert items from the mid century menu and from that time period are generally still good. Like they hold up because it's like there are many recipes on this website that are gelatin based.
And I, I did some additional research into gelatin and why it was so prevalent in that time period is because before the advent of Jello and the various other companies that made, you know, little flavored gelatin packets, Jello was, gelatin was a rich people food. It was available. Really? It was gelatin based dishes were only available to rich people because they required molds and generally they were certain in molds.
When molds are before factories that could create them out of quickly out of metal, they took work to make, you know, they, it was like, you know, yeah, they took artisans to make these molds. They took required refrigeration and who had refrigeration before the early, the early 20th century rich people, you know, this is bizarre. Only rich people had access to refrigeration for people to not even middle class people. There wasn't a middle class basically for a long time.
But because they require refrigeration, they require molds. They require a lot of time, you know, you have to, especially without, you know, instant jello, you know, instant gelatin, easy. You had to cook the gelatin and you had to get, you know, powder gel. You had to get powder, like makes it like it's a complicated process for what is basically just a treat.
You know, it is not, it is not, you know, a cake. If you're baking a cake, you mix your flour and your eggs, your butter and your sugar and then you're done. It's, it's stable at room. You can keep a cake out on a counter and there's no problems with it.
You have to keep gelatin stuff in the refrigerator. You have to keep refrigerated. So it was a delicacy. It was for rich people.
It was special. And then suddenly it's available to everyone. And, and, and the middle class enjoyed it. I mean, there's made, made, I'm looking at Mount Uji King crab salad.
Mm hmm. That's what Uji is made of jello. Yeah. There's also a jello spaghetti in there somewhere on the website spaghetti that has been split into a mold with jello.
So it's a gelatinized spaghetti. You know, I, I do like spaghetti pie and that's kind of similar, but I hesitate to compare them. It is marshmallow chill. See, but we did not make any desserts because I, like, I can, I like jello desserts.
I like, like anything that like all the dessert items are generally still very good. But I don't like jello with stuff in it. It depends what the stuff is. If the stuff is anything but more jello, I'm not into it.
Like strawberries? No. No. Right.
I, I generally don't like fruit and desserts because I like fruit. Yeah. And desserts are fine. I will make an exception for say a hummingbird cake.
I don't know what that is. Or it's, it has a bunch of fruit in it. Okay. Chantilly cake.
It's fruit cakes. Is what you're saying. Well, these aren't what you call a fruit cake. It's like cake with fruit.
That's a fruit cake. You said, I don't, we don't have to. Okay. You can, I know the name.
The word fruit cake has been distorted and you served by the, the bricks that they sell as holiday gifts. I don't mind those honestly. I like to, I like to check in with fruit cake. All one word every so often.
They're, they're fine. Um, they're not. I don't, I don't think they're bad, but I don't, I, they're definitely not my preferred. If I'm eating any kind of cake, I would, that's not whatever it is.
Whatever you want to call a fruit cake, the ones you kind of, you buy the store that are pre-made and last for years. Um, they're fine, but they're, I would rather just make something. And, but fruit cake is literally just cake with fruit in it. It doesn't mean this block of processed garbage that they sell, you know, that you give the way to people that you hate.
Like you can, it's, you can call fruit cake, fruit cake. Because if root with cake, it is root cake. That is what it is. It's okay.
It's, it's just two separate words. I guess that's the distinction, right? Because like fruit cake block all one word, a fruit cake separate emphasis. My own is a cake with fruit.
I'm, I generally don't like that. Why? I really don't like raspberries and people. You don't like raspberries?
The worst defender. The worst defender are those. You ruin a perfectly good cheesecake. Cheesecake is fine.
Just cheesecake itself. Why do you need to put raspberries on it? Why? I, I, I, the only kind of cheese.
I don't like cherries on my cheesecake, but I do like raspberries on my cheesecake. I generally don't like cheesecake bites. Cheesecake is, is good. I like, I like complicated cheesecakes with stuff.
I like plain jay. Just cheesecake. Nothing. But we, we need to do any desserts.
I just know that's a preface because it would make our lives too easy. I do too happy. They'd be too much happiness because we need something that was, that tasted good. I, I don't know.
I'm looking at a picture of celery inside a jello mold. And I don't know if the worry that something would taste good is, um, on the table. So chicken pineapple treats is definitely not a dessert. I will, I ate it.
I can guarantee you there is a pot. There's pineapple involved, but it is not, that is the only, I think the only, I mean, there's also. Okay. I will lay out the ingredients.
A loaf of bread. I did not use the entire loaf, but as for the serving size as originally in, as in original, you're supposed to use an entire loaf of bread to make multiples of these. I made one and I didn't even finish it. So it's a lot of food.
Um, I'm assuming to serve multiple people, but a loaf of bread pineapple slices, a can of diced chicken. Did you go with a can? I went with a can. I, I, I use all the, I use exactly the ingredients that they said.
You can have the land. Yep. I used a can of boned chicken diced in water, uh, celery, diced celery. Simple.
Um, olives, pickle relish mayonnaise, then cream cheese. So you basically, you make chicken salad basically for the, you make the, use the dice chicken and you mix all of the celery, the pickle relish and the mayonnaise. You make chicken, chicken salad. Mm hmm.
I am not a, I don't, my, the chicken salad I would make would not include any olives or pickle relish. I do like either of those things. Um, I would. Yeah.
We've talked about that, which is weird to me. I like, I like olive oil. I don't like olives. I like tomato sauce.
I don't like tomatoes. Generally. I, I, I don't like mushroom soup. I don't like mushrooms.
I think it's the texture. I would argue that mushrooms soup is a harder texture than mushrooms to enjoy. I can deal with it. I don't know what the difference is.
I like the flavor of mushrooms. I like the flavor of olives. I don't like the texture of the kind of mushy. It's like, I think it's because it's like a fruit texture, but it's not sweet.
It's, you know, it's like that olive flavor. I can't, umami. It's not like a savory thing. Yeah.
I don't, I don't know. It's just, it's that over raspberries. Any day. So I mean, chicken salad based.
You make chicken salad first. It's the first thing you do. And it's, it's chicken salad. It's, it's not my preferred form.
It's solid. It's fine. Yeah. It's fine.
I, I kept the remaining remaining chicken salad and ate that separately later on. And it was perfectly fine. The rest is the problem. Cause you take the, the, the, the white, you take the regular old plain old white bread and you cut it in rounds.
Okay. Okay. Uh, I toasted it. It doesn't specify to toast or not.
I feel like the toast. It's, you're making little towers. And keep her stability purposes. You know, like it, it wouldn't get mushy.
It wouldn't get mushy. It wouldn't get as mushy because there's a lot of moisture in the pineapple and the chicken salad. I didn't want it to the towers, the tower to collapse. So I was like, I'll toast them.
It will enhance stability and probably taste a little bit better. So I took the, I toasted them. I cut out rounds and then you start stacking. You take it.
You put a round down, you put a piece of pineapple down, a slice of pineapple and then on top of that, you put some chicken salad and then you repeat six times. Okay. So you have a little tower that is at the end of the day, like eight inches tall of round, pineapple, chicken salad, round, pineapple, chicken salad, over and over and over and over again. Those are three very different firmnesses, like cutting through that has to be disconcerting.
We'll get to that. Okay. So you assemble that and it's a little precarious, but it was stable enough. And then on top, this is the problem, I think, because ultimately that is just a sandwich.
Yeah. And it's, I would not use pineapple, but it's still just a sweet chicken salad, say much of a fruity chicken salad sandwich. You know, you have your. Yeah, I'm not crazy about the pineapple.
Yeah. There's, I mean, I grossed to me. I like pineapple well enough is again, it would not be the flavor profile. I would go with first.
I like pineapple. That's not a sandwich item I would reach for. I'm just saying, this is what it says. This is what I used.
Yeah. But that alone, I think it's okay. I think if I just, if that was the end of it, I think it would be, I would have eaten the entire thing. But then you frost it with cream cheese, with cream cheese mixed with some cream to thin it out a little bit.
You know, I, I whipped it. I whipped the cream cheese with some cream to make it spread easier, which is what they suggest. It still was very difficult job spreading that on there without it looks very difficult. It was very hard to get it to spread evenly the cream cheese on top of the top of the side.
It was like trying to ice a cake, but it's not uniform. And all the parts are falling out and the chicken salad does not want to obviously stay in because it's not a symbol. It's not one piece of thing. It's, it's salad.
And so you're like, it's like kind of like sticking to everything, sticking to everything else and you're going to cream cheese all over your hands. I hate working with cream cheese. I'm not a fan myself. Ice and cakes is my least favorite thing about cakes.
Ice cakes. I don't make it. I like cream cheese. I like cream cheese.
I like cream cheese. I like cream cheese too. I use it in a lot of stuff. I like cream cheese.
I like cream cheese just fine. I don't mind spreading it on a bagel, but like I make these puff pastry pastelitos, which you have had. They're quite delicious. Very delicious.
And you know, just getting the cream cheese in there onto like spreading it on the puff pastry before you cook it is a nightmare. It's not, it's just a mess. I've never been able to, you can let it soften. You can just cream cheese is not, so I can't even imagine doing, I'm looking at pictures of this.
It looks like a little cake. It looks like a lie. It does look like a little cake. I said two pictures of my own creation, pictures on the website.
I feel like they only went like half way up on their like, mine was high. It was stacked high. I think the pictures on the website are like half sacks basically. I feel like it's a lie.
Maybe because the bread is soft in their version, it's compressed or something. I don't know. But I had quite a high stack after the icing was done. So now I have a stack of that little sandwich thing with that is covered in cream cheese.
And the cream cheese is a mistake. It seems like it is. Yeah. I ate it and it fell apart immediately.
I tried to cut through it and like get a nice, nice angle on it. It was not that didn't work. It just fell over. The tower immediately collapsed.
The architecture was not stable. No, the poor foundation. It seems it. What is this?
So I ate it and check this out. And it's bread. Bread is bread. And even the pineapple is okay.
Mixed with those things. But then you add the cream cheese and I cannot understand how they, they say use two packages of cream cheese. Two eight ounce blocks of cream cheese. I used one just because I was only making one tower.
I assumed I could use one and that is plenty. And it was way too much cream cheese. I usually just maybe put just enough on the top and that would be enough for the entire dish. But there's so much, so much cream cheese.
It's just too much. I am not a person. I usually love cream cheese. I will eat too much of it in general.
That's how I feel about sour cream and cream cheese as well. Same thing with this stupid green bean casserole. It just overwhelmed everything. It was not the cream cheese.
It was not necessary. I think that speaks to the original recipe from Mrs. George Parker. Says it is a combination salad sandwich, which is very good for lunches or evening refreshment.
Evening refreshment. No, not good for evening or lunch. I would never eat this for lunch. I ate this for lunch.
I come home from my salesman job selling encyclopedias or, you know, typewriters or whatever you did in the middle of the last century. And then I say, Mrs. George, whatever. I would love some evening refreshment.
I'm thinking maybe like double martini. And this comes out grounds for divorce. Well, I do call my own my own wife by my first name. I say, Mrs.
Mrs. Robbie Doran. Could you please make me even though I cooked it or generally? No, this is the cream cheese.
It's just unnecessary. Like, I think that's a thing that is is seen throughout most of these food items that is on this website. And is, I think, just a trend among the quote unquote mid-century food items is too much, too many ingredients that don't aren't necessary. That just end up detracting from the food.
Yeah. That you don't need. Why do I want cream cheese on this? Yeah.