I Tried Viral Vintage Recipes

Josh slowly but surely un-tiktok-ifying his content, love to see it

The good old cabinet opening shot was such a throwback, I didnt know how much I missed it

I appreciate your empathy for the Depression era pie. People forget how very hard that time was for people.

The fact that he's validating the water pie, and has to basically keep telling himsekf that it's from the great depression, and that being one of the reasons it doesn't get an F, just shows how, fair and just Josh is. He's taking in to consideration the fact that they had to do what they had to do, and doesn't wanna offend someone who actually liked it.

I asked my grandmother (born in late 1930's) about the banana hollandaise dish, and she told me that it doesn't work with modern bananas. Back when that dish was actually eaten, the bananas that were available for purchase were called Gros Michel bananas, which taste different from the bananas available now, the cavendish banana. If you've ever wondered why artificial banana flavor doesn't taste like bananas, it's because it's based off of the Gros Michel banana. Apparently when you cooked those, though, they got more savory in flavor, so the dish actually worked quite well. That being said, she said at the time it was definitely still a fad and most people didn't eat it often. It was just a quirky dish someone made up and people ran with. She's apparently tried recreating the dish with cavendish bananas, and "it just wasn't the same" and didn't even taste good. Because Gros Michel bananas are extinct, in effect, that dish is too.

Pineapple upside cake is elite.

You know how you improve the Sloppy Joe? A little Tabasco and a little chili powder into the meat/sauce mixture. Adds so much with so little.

The butter with the Depression pie: milk was sold whole back then, no skim or half'n'half usually. People were often pre-refrigeration then & would churn their own butter from the cream. Or simply put the cream in a large jar & have the kids shake it until it turned into butter. Then the buttermilk was used for baking etc (my Mom's old Betty Crocker cookbook from the late 50s has a lot of cookie & other recipes asking for buttermilk).

an episode about vintage foods starting with the classic cabinet POV shot? I see you Josh.

Mix pineapple juice in with the butter sugar mixture and replace some of the water in the cake batter with more of the pineapple juice. That's S tier, baby

As you mentioned, aspic goes waaay back. It actually used to be rich-people food because it took so long to extract the gelatin and a lot of fresh meat bones and bits to get a sufficient quantity. Aspics have cyclically been going in and out of style in fine dining for centuries. The 'modern' jello craze of the post-war era was all about mass production making instant shelf-stable gelatin available to the common folk. Basically, this thing that was once only available with a lot of time and effort and usually only seen in fine dining, was now affordable and every newly-middle-class family wanting to show off at their dinner parties just had to have it, regardless of whether or not they knew how to make a good dish with it, or if that was ever even possible to begin with.

my grandma to this day still makes the upside down pineapple cake and not gonna lie it still tastes amazing after all this years

Pineapple upside-down cake and sloppy joes never left. I have a family recipe for both!!

8:48 A lot of them made the old own butter in the great depressing era because a lot of them would have farmed and it was one of the few things that. Easy to make.

I will forever die on the hill that sloppy joes are super super slept on. I’ve legitimately told multiple people if I ran a food truck it’d be oriented around sloppy joes because the overhead would be so cheap for how ridiculously tasty they can be!

In Eastern Europe, we sometimes make “aspic” on holidays (but better😂) We just boil chicken carcass worth some pork bones, vegetables, and stuff(just a great homemade broth) Then we strain it and pour it into a nice beautiful dish, add some pieces of “pulled” chicken breast and veggies, place it in the fridge overnight and it gelatinizes by gelatin from the actual bones in the broth I don't really like it too, but it's pretty common to see it in the Eastern Europe

To elevate the sloppy joe in Quebec, we use buttered hot dog buns, we add some cooked diced oignons and some poutine cheese curd.

The reason you'd use shortening over butter is the lack of water in the shortening which a) gives the dough more structure as it bakes (which you need due to the spam bits being heavy bois) and b) stops aforementioned spam bits from sinking the bottom... or rather the top.

Pineapple upside down cake will forever be super underrated. It's soo good

This really should have been a Collab with Max Miller and B. Dylan Hollis, all the history and energy of them with Josh would be an awesome vid