Wednesday, November 30, 2011

The Devil Made Them Heat It

Taste of Home magazine's email newsletter today listed a recipe that I thought sounded a little disgusting: Mulled Dr. Pepper.

I'm not sure I understand the recipe (particularly adding more sugar, and heating for 2 hours in a slow cooker), but that's not the point.

The point is to wonder why someone would want hot soda? The bubbles would surely be killed in the making, and you would be left with nothing to cut the syrupy sweetness. All the carbonated joy would be removed.

Upon Googling I discovered that Dr. Pepper is really the only soda that people seem to want to heat. The other big names in soft drinks leave well enough alone. (Mostly.)

But not Dr. Pepper.

Some might think it could be a plot of...

But clearly the company itself started the craze....

and continued it throughout the years.

Ok we get it. It's devilishly different. But I'm not convinced it's hot in a good way.

Let me know if you've tried it and think otherwise.

Tuesday, November 29, 2011

Night Night Little Piggies

I started a new job this week, and I'm tired tired tired.

So before this little piggy trots off to bed, here are a few creepy vintage pork images found around the interwebs for your twisted viewing pleasure:

Monday, November 28, 2011


For those of us who can never get enough hot dog recipes, here's an entry to keep in mind for next year's Thanksgiving table:

That's right, it's Frankaroni Loaf!

(Shakespeare just may have been wrong about the whole name thing...)

You probably noticed that this is a recipe card. It's part of a fantastic set that I'll be unveiling in detail in December.

In the meantime, happy hot-dog-olive-macaroni-pickle-cheese-tomato-sauce loaf!

Thursday, November 24, 2011

Impossibly Easy Update

I just had a piece of the Impossibly Easy Pumpkin Pie mentioned yesterday.

Here's what I think.

It was easy. And it is very much like the traditional stuff but firmer and less custardy.

Unfortunately I don't think I can evaluate the recipe objectively; the canned pumpkin I used was quite grainy. The grit interrupted the velvety smoothness you expect from pumpkin pie.

I'll be honest; the three of us who tasted it missed the crust. But I think we would have missed it less if the creaminess had been there.

I'm guessing most people would choose traditional pie in a taste test. But the Easy version is handy if you:

a) Don't have time to make crust.

b) Forgot to buy refrigerated crust (like me).

c) Want to cut back on the fat level.

One big advantage is that you can make it on the spur of the moment if you just keep pumpkin and Bisquick in the pantry.

Thanks Bisquick. This year, you saved Turkey Day.

Wednesday, November 23, 2011

Happy Impossibly Easy Thanksgiving!

For the sake of nostalgia I'm making Impossibly Easy Pumpkin Pie for tomorrow's feast. I've always wanted to try it, and since I forgot to pick up some refrigerator pie crust, I figured there's no time like the present!

And what does one need for Impossibly Easy Pie? Bisquick!

Luckily there are gigantic boxes all ready to help.

Here are some vintage Bisquick boxes, ads, etc.

These are fun, though I have to admit that the item below confuses me.

But the name? That I don't get. "Turn a trick" I understand, but I don't think it fits in this case. And if it does? For biscuits, you should pay extra.

While trying to find out when Betty Crocker began marketing through their "Impossibly Easy" pie concept, I came across this page:

The site is a gem! Take a look at this timeline when you have a minute:

I haven't researched who writes the site or how accurate it is, but my first reaction is COOL!

Back to the pie. It is out of the oven and looks pretty.

(Ok, so this shot comes from the Betty Crocker website, but why make you look at my shoddy photography when you can see the work of pros instead?)

I'll let you know how it tastes tomorrow. Unless I'm too drunk on tryptophan to log on blogger once the feasting is done.

In the meantime, I hope that your holiday be filled with thanks, that your family be on good behavior, and that all your cooking be done with love.

Tuesday, November 22, 2011

All Things Chicken

I don't think Frank Marcello likes chickens.

Either that, or he loves them but applies the writing axiom that you have to let bad things happen to your favorite characters.

Just look at this series, apparently featuring Hanna Bell Lecter:

She chased him down, held him up like a victory bouquet, and then proceeded to get him drunk, meanwhile planning a coq au vin with some nice fava beans on the side.

And here he is at the last, bald scalp now covered by a hat, comb set aside for a garnish.

Bubbling away as if all is well, when clearly, that inner tube is not going to save him.

Poor chicken.

I wonder if Frank was a vegetarian, trying to make a point?

Monday, November 21, 2011

New Feature: Polls!

Cookbook Love has added a new feature for my enjoyment and edification, and hopefully yours.


The first poll is about turkey. To brine or not to brine, THAT is the question.

What do you do?

Check it out, over there on the right. (Your right. My left.)

Let's talk turkey!

Oh, Horseradish!

Turns out you can't always count on Frank Marcello, factually speaking.

First off, that's no horseradish. That's a reg'lar radish. Or maybe even a turnip.

Horseradish looks like this:
Just kidding.

It really looks like this:

So that's problem number one.

Problem number two is that horses are allergic to the stuff. It can cause all sorts of problems, some of which are quite embarrassing. It's downright irresponsible to create illustrations like this which could cause people to poison their prize ponies.

He's lucky I'm not litigious.

And that I don't own a horse.

Problem number three is that this critter looks more like a donkey than a horse. OK, so his ears aren't that big, but check out his attitude. That's a donk-eyed look if I ever saw one.

Sunday, November 20, 2011

Run, Beef, RUN!

One question.

What IS this cowboy holding?

Does he have an armful of Christmas packages, while forming an invisible snowball to throw at the beef?

Ok, two questions.

Is he winking at said beef?

That cow might think about hoofing it pronto. And that's no bull.

Friday, November 18, 2011

Shortcake: It's Not Just for Dessert Anymore

I have no idea why, but Diane Sawyer seems to have an opinion about this dish. Check it out:

She doesn't really seem the type to me. Not that I watch her much, but I picture her lunching on something like jicama salad on a bed of edamame ragu topped with candied free-range chicken.

Or does that seem harsh?

No offense to Ms. Sawyer intended. It's just a dish that sounds like it would be peddled to the stars. For all I know, she's a porkaholic.

As for the recipe, I must object. How can it be called SHORTCAKE if the ham goo is poured over toast? Really? Shouldn't it be titled Ham Rarebit sans Fromage?

And, in case you wondered if I hadn't noticed, what in blue blazes is "condiment sauce"???

Please comment if you have a clue. I have none.

Thursday, November 17, 2011

Crusty Sausage Cakes

Ya gotta love the title.
The title is so great, I almost don't need to add a thing.

In fact, I don't think I will.

Wednesday, November 16, 2011

Oh Frank. You are Such a Ham.

Here are a variety of pig pictures from Cutco Meat and Poultry Cookery. Clearly Frank, the illustrator, thinks that swine are just thrilled to pieces to offer themselves up for our feasting pleasure.

Just look at them frolicking in various settings.

1. Juggling:2. Drunk:3. Crowned king of all swine:

4. Getting high?5. Starring in minor theatrics:

6. Tanning:7. Acting as chief pillow and butt rest:

You'll find some of these illustrations in recipes to come. Others will simply stand on their own merits.

Pork out.

Tuesday, November 15, 2011

20th Century Wieners! The Dogs Kids Love to Sprinkle with Parmesan

Everyone loves hotdogs. Fat kids, skinny kids, kids who climb on rocks. (Click it. You know you want to.)

Armor says it. Oscar Mayer says it. It must be true.

Cutco obviously believed it as well; it includes a whole chapter titled "Wieners."

Here are some kids enjoying a string, as if to prove the songs.

And here's a recipe in case your kids are bored with the same old dog in a bun. (Or cut up into unchokable chunks if they are little.)

If they are anything like my kids when they were young, they'll want nothing to do with this dish. But then, I was a bad parent and didn't teach them to eat what was placed before them. Hopefully you can learn from my mistake and tell them to clean their plate or lose out on the Jello.

I wonder what the 21st Century Weiner will be like?

Suggestions appreciated.

Monday, November 14, 2011

Nothing Says Variety Like Spiced Tongue

Oh, Cutco. I do so love you.

Take their handling of variety meats. It's just offal. They include pictures in case you find yourself in a market looking at stacks of unlabeled flesh, and need to tell the difference between sweetbreads and brains.

Obviously, the page is useful. You just might want to ignore the illustration of the animals dancing happily at the top, prior to their thymus glands, livers, kidneys, brains, et. al. having been, shall we say, removed.

(Try especially hard not to look at the little guy in the front. I think he's a veal, though he reads more like a cross between a kangaroo and a baby dinosaur.)

But on to a recipe!

From the looks of the picture, I'm guessing that hubby thinks she bears a spiced tongue, but not in a good way. He looks like he'd be happy to boil it, let it soak overnight, and then peel the skin off himself.

Perhaps then he could get back to his paper.

Damn it. Tongue night again?

Sunday, November 13, 2011

That's Just Wrong

Frank Marcello, the Cutco cookbook illustrator, cracks me up. He would SO not get away with these illustrations today.

Take a gander into the way his mind pictures the world, and its people.

Brontosaurus ribs anyone?

Saturday, November 12, 2011

Cornelius's Favorite: K-E-double-L-O-double-good Every Day Hamburgers

The Cutco cookbook includes six recipes for hamburgers. This one is the every day version, containing, of course, corn flakes.

Note to cook: I'd use the sugar free variety if I were you.

Here's the recipe.

And for your viewing pleasure, here's a little walk down corn flake memory lane: