1800s Genuine Italian Macaroni From Rural America - Old Cookbook Show
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- čas přidán 27. 08. 2022
- Genuine Italian Macaroni From Rural America In The 1800s - Glen And Friends Old Cookbook Show
This basic recipe for Italian Macaroni appears in dozens of community cookbooks in our collection from Rural America (Canada too) - throughout the 1800s. Over about a 100 year period of culinary history, there isn't much variation from source to source when it comes to ingredients or name. There isn't even much variation in this Italian macaroni recipe between geographic regions, like we see with other recipes from this time period. At its core this community cookbook recipe is a baked pasta recipe or a baked spaghetti recipe.
Italian Macaroni
Place two pounds of beef, well larded with strips of salt pork, and one or two chopped onions, in a covered kettle on the back of the stove, until it throws out its juice and is a rich brown; add a quart of tomatoes seasoned with pepper and salt, and allow the mixture to simmer for two to three hours. Take the quantity of macaroni desired and boil in water for twenty minutes, after which put one layer of the boiled macaroni in the bottom of a pudding dish, cover with some of the above mixture, then a layer of grated cheese, and so on in layers till the dish is filled, having a layer of cheese on the top; place in the oven an hour, or until it is a rich brown. Commence early in the morning to prepare this dish.
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Contrary to the confident declaration that "this is not really Italian" at the beginning of the video, this recipe is actually exactly what would have been prepared and eaten in the 19th century in Southern Italy (remembering the country of Italy as we now know it was only completed in 1871). Any Sicilian, for example, would have recognized this dish as "maccaruna di zitu", a dish commonly associated with weddings (zitu means "fiance" in Sicilian, and this is why we call tubular pasta "ziti" today). "Macaroni" was a term used all over Italy as a generic term for what is now called "pasta" (which just means "dough" in modern Italian).
The use of salt pork or lard for the fat (meat was often leaner in those days), ground meat, onions, and canned tomatoes cooked for a long time was a basic ragú and was used all the time in cooking (and still is). The use of long macaroni is also classic in this dish. Contrary to public opinion, Sicilians did not use a ton of garlic in those days, so a recipe without it is absolutely legit. The recipe specifies only "cheese", and in both Italy and America in those days it would probably have been a simple farmhouse-type cheese, remembering that the distinct and rigorous cheese names we have today weren't as rigid in those days.
In other words, this recipe is _very_ Italian, both in spirit and in detail, and was in fact a very faithful rendering of what was being eaten in Italy at the same time (though people were a lot hungrier in Italy at the time, but that's a different story).
As an Italian, I obviously expected to find something to whine about by the end of the video but surprisingly I can confirm it's a quite genuine recipe for baked pasta. Especially considering contemporary Italian-American cuisine that would have used tons of garlic and dried herbs. Meat sauces in Italy are usually just meat onion and tomato as in the video (no oregano or basilico or whatever). The canned mushroom are the only ingredient out of place, whereas peas, which were mentioned in the video, are actually common in some places.
@@alicetwain I always thought the amount of garlic, or whether people leave it in the food or take out the garlic clove, or even if they mix garlic and onion was regional... --but then I started realizing it seemed to change between families more than regions. **shrugs**
Agree. I had an Italian relative who shared a similar recipe. Spot on. Although simple, the all day cooking, I think, brought quite a depth to it. Quite a comfort food, family recipe, taste - nothing commercial about it.
@@albertozino1474 doesn't the meats in Italy have herbs or spices in it? Like ground black or red pepper, thyme or fennel, in guanciale? I suspect in America "Italian seasoning" is just a combination of herbs that are typically used to cure meats, but those cuts and the process of curing them was too expensive in America.
I watch a lot of CZcams recipe videos for fun, and Italians are always the meanest people in the comments when it comes to cultural dishes.
When I was in elementary school, the cafeteria used to serve this dish ( but using elbow macaroni and velveeta cheese) for lunch. The school’s menu plainly called it Goulash or Chop Suey ( without the American) and my mom was impressed because she thought the school system was serving international cuisine.
Growing up in the 70’s and 80’s we called this goulash to. Our spaghetti sauce was a different flavor profile. Our goulash was not baked, it was a one pan meal.
@@censusgary My family made a variation of this all the time, minus the cheese. We called it chop suey.
after all, doesnt chop suey just mean, roughly, bits and pieces?
My U.S. elementary school did not serve anything like this in the 70’s. My mom sure did though. It was called goulash, made in a big pot and you put a slice of Kraft American cheese in your bowl to melt. It was a hit then and I still make it every other month or so.
@@TraceyAllen Yes. This came out of the dutch oven onto the plate without the baking step and cheese.
My full blooded Italian grandma called this goulash and she put ground beef and pepperoni in hers. I've kept it alive because it's delicious and there's nothing else like it. I put red pepper flakes on mine.
Sounds like your full blooded Italian grandma wanted to start a war with Hungary.
" .... before you go full Vicenzo's Plate on me .... " had me on the floor aching with laughter.
He can be quite ( too much a times ) harsh but your delivery of those sacrosanct Italian recipes, as interpreted by non-Italians in older times, is both entertaining and informative.
Please continue without fear or favour!
.... and thank you for yet another excellent episode.
If you ever told my grandpa we were having spaghetti, he expected elbow macaroni with ham, tomatoes and onions. As far as I know it was something my grandmother, or possibly her mother, came up with. You sauté onions in butter, add canned tomatoes, some sugar, salt and pepper, elbow macaroni and some chopped up smoked ham.
We always had it in late December/early January because that was when my aunt got her Christmas ham at work. We usually had it with pinto beans and cornbread. This was the only dish my Grandma ever added sugar to.
The bit of sugar was added to reduce the inherent acidity of the tomatoes. My dad always did that. He was from Venice in northern Italy.-
@@bobboscarato1313 that's what my grandma said, too. But she never added sugar to anything else she cooked with tomatoes.
The salt was probably left out because they were expecting you to use that salt pork, which should bring the salt, and the cheese, which also tends to be salty.
Plus most home-canned tomatoes still tend to have a lot more salt than commercial. My grandmother would salt hers to the point that you usually did not want to add any more salt to a dish made with them.
I would imagine the Townsends channel would have approached this same recipe quite differently.
I suspect once elbow macaroni was available, people preferred it. Elbow macaroni is easier to serve out of a casserole than the longer tubular spaghetti.
Elbow macaroni is also less messy for children to eat since it will fit on a spoon or can be picked up on a fork. If I were doing the laundry in those days, I would definitely opt for the neater to eat food.
I think the real glory of this dish is that it is a casserole. Casseroles are great for using up leftovers. Cooking a sauce on the back of the stove was probably relatively easy and routine in the days of wood stoves which would have been warm all day (since the stove normally heated the household hot water, also.)
I totally agree with you!
Even as late as the 1970s and the start of the 1980s, the sign at the end of the supermarket aisle with the noodles and spaghetti was labeled MACARONI. I think around the mid-1980s the signs changed to PASTA.
In the northern parts too? I would assume that is mostly true for southern Italy ❤🤍💚
Yeah, about that time we all wanted to sound more European, aka fancier than we really were. "Pasta" sounds much fancier than noodles, or macaroni, or even spaghetti, don't you think, especially if you say it with an Italian accent?
this reminds me a lot of Pastitsio! kind of like a greek lasagna with long tube noodles instead of sheets
My thoughts exactly. Add eggs and a bechamel, tweak the spices and it’s pastitso
I love the old cookbook show, entertaining and educational.
How were you able to donate 10$. I can't find a link.
@@daniellecrevier970 There's a "Thanks" button under the video for me. Some channels have it, others do not.
I grew up in New England with this being called "American Chop Suey", usually with green peppers. After making a few rounds of bolognese, I realized that this is basically a quicker version of bolognese and that "Beefaroni" is also the same dish. I merged together all of the techniques plus modern time saving pressure cooking methods and created what I call "Homemade Beefaroni".
My Mom was from Rhode Island and the family called it slumgullin. And I'm spelling it phoenically because I've never seen it written. And mostly heard the word...um...."yelled".
When it was time for dinner
Slumgullin was the name my Aunt in MA used to call a dish made of all the leftovers... Sometimes it was disgusting ( tuna salad doesn't mix well) she was from Scotland
the best part of Sunday = ye olde cookbook show!
I'm from Columbus, Ohio and I am fortunate to say that I ate at Marzetti's Restuarant. Although a child, I have fond memories. Practically every mother would make Johnny Marzetti with various differences. Personally, I like green bell pepper in mine with lots of garlic and black pepper. Thanks Glen
It almost seems like what my mom and grandma called American goulash. Sounds really good.
Nope, not anything like what I was thinking, but just as tasty I'm sure.
My Mom’s goulash was all vegetables and a bit of burger, no noodles. She told me that goulash meant basically whatever in the kitchen, leftovers.
@@LadyBama Interesting to see how a Hungarian soup made with beef, potato, vegetables and paprika evolves (I'm talking about the original gulyás).
My mom's goulash too.
@@erzsebetkovacs2527 Goulash meant something with paprika in my childhood. (This sort of dish plus green pepper was American Chop Suey. That was the sixties.)
My mom used up leftover spaghetti sauce making something pretty similar, I believe she called it goulash. Always made with elbow macaroni.
On the "I would add more vegetables", it would probably also go well with a salad or vegetable side dish.
When my partner and I both saw the video title, we thought elbow macaroni! Thanks for the history lesson, Glen.
You cracked me up when you said, “Don’t go all Vincenzo’s Plate on me…” I love both your channels!
Personally I think he would be kind in his reaction to your videos, because you almost always explain and clarify what you’re doing and why you think it was done that way during the time period your recipe was from. Seriously I learn so much from your videos…keep ‘em coming ❤️
I agree completely! ❤
When Glen says "Welcome, friends" I always feel so welcome.
💚 LOVE THIS! My Mom would call this CHEF SURPRISE or GOULASH or SLUMGULLION, different names for variety, same dish. '... an American interpretation of Italian, making what they sorta remember what they ate before they immigrated to the United States...'. I always enjoy your videos + fun sense of humor. Making this recipe today. Thanks!
My Mom called it Slumgullion and added bell peppers.
Goulash… this is my grandma Walden’s goulash lol… I love this! My grandma loved cook books, this makes so much sense
My southern American grandmother, who may or may not have been Italian (long story and a book was written about our family entitled 'The Fiddler on Pantico Run') made the most delicious, simple version of this and she called it goulash. I think the only difference, that I can remember, is she added some green pepper. She always said pork and pork bones sweetened the sauce and boy, was she ever right!! I love these Italian-American mash up recipes and that type of pasta looks incredible!!!! I always love your wink wink in some of your videos because you know the Italian recipe police will be coming for you 😂😂😂😂. Much love to you and Jules!!!!
My mother would sometimes put pork chops in her sauce ... delicious.
@@virginiaf.5764 YESSSSSS!! 😍
My family makes goulash too. We're an Italian family, but we always made it all the time. It's a Hungarian dish though. It uses green pepper and paprika in it, but is kinda the same thing as this recipe. We didn't put cheese on it or put it in the oven though. We cooked it on the stovetop.
Just finished The Fiddler on Pantico Run, fascinating read, thanks for sharing!
i am so glad to finally know why a couple of my grandparent’s cookbooks wanted macaroni chopped! thankyou for mentioning that.
My mom got desperate once making this, and put in canned tomato soup. She never made it any other way after.
That sounds so good!!!! Tomato soup is so versatile and delicious!
That probably added some salt and other flavorings. I think that would be an improvement if the original had little or no seasoning.
In Australia we call this baked Spaghetti Bolognaise.
It is a simple logical way of naming - name it according to it's content.
This is a great channel. My go to channel for home cooking. My mother also made baked spaghetti and used her home canned tomatoes and home grown beef (ground of course). She would put the cooked spaghetti in an old ceramic baking dish about 5 inches high, pour the tomato sauce over top, add the cheese and bake for 40 to 45 minutes. It was always good eats.
She would toast home made bread to dip in the spaghetti and also wipe the plate clean.
Love your channel...It brings back great memories from my childhood.
Your use of an extensive collection is amazing,
My mouth is watering as I watch .
Waiting for 07:00 am for stores to open , I’m making this-ish :)
I love playing the "Glen says I can add whatever I want" drinking game, lol
Thanks for the old cook book show look forward to it every week. I could help but see some similarities to lasagne on this one just different pasta.
It's called macaroni lasagna at our house and often gets made as a last minute dinner. We always have ground beef browned and frozen and we'll use canned pasta sauce. Pasta could be elbow macaroni, penne, rotini and may get ricotta/cottage cheese as a middle layer. All depends on what's in the cupboard.
that sounds super tasty and its never occurred to me to freeze the ground beef browned, so thank you for that tip!
As a kid in the 1970s, this was called baked spaghetti. My grandmother's cookbook has her adding the recipe from the Fort Dodge Register in 1946 calling it Italian Casserole. My grandmother's elder sister (poor woman was saddled with the name Wessie) was a teacher and cook at a small community school and her recipe for cooking at the school from 1930 called it Italian Macaroni.
Thanks Glen, another fascinating look at our food history.
Growing up in Minnesota in the 60's and 70's, mom made this a lot. She usually threw in some veggies to stretch the meal....and of course we called it hotdish.
Oh now stop--you're making me crave Lutheran church basement food. 🤣
Food is not static, yes. This was a great analysis of how a dish evolves: sometimes it gets called by another name, sometimes the recipe changes to a great extent under the same name. I wonder, though, how the name goulash could have adopted, because even Westernized goulashes are more like a thick stew of beef and potato (not to mention the original Hungarian gulyás, which is a soup).
I've made something like this for decades, under the generic name of "baked pasta." One of my favorite winter comfort dishes.
Sounds and looks a little like Peg Bracken's Uninspired Casserole, which I still make. In the Canal Zone, we also called it Johnny Marzetti. It appears frequently at my home as it is easy, relatively fast (I don't stew the sauce for very long) and even my autistic grandson loves it. Sometimes, I throw in whole, pitted black olives. Definitely use Italian seasoning, which we refer to as SeasonAll around here.
“Before you go all Vincenzo’s Plate on me” - crack me up - love your videos
My mom made this a lot, except for the part where you add cheese and bake it. The only "cheese" it got was the Kraft stuff from a green shaker. I'd forgotten about it until a few months ago when I got a frozen version from Giant Tiger that reminds me so much of my mom's that it was like I'd travelled back in time. I was a fussy kid and this was one thing that I would always eat.
Coming from somewhere in my Irish and Welsh ancestry, we made a version we called Slumgum. I only recently discovered this was derived from Slumgullion. Our recipe melted the cheese into the sauce on the stovetop, then mixed together with the elbows. Also added lots of garlic powder and some salt. The cheese was anything meltable that was on hand. On a different variation was "spaghetti stuff", a meatless version of spaghetti with a tomato soup/cheese/garlic sauce.
On Saturdays my father would make slumgullion, though it was never the same twice as it consisted of all the leftovers from the last week put into one pot. We had some unusual dishes on Saturday.
As an Italian-American, i love that there was recipes back during the 1800s for Bolognese sauce! Thanks for this video Glen 😊
I just realized why I love this show so much. It reminds me of the homestyle cooking that I was taught when I was growing up in the sixties and seventies. Most importantly - You pronounce many words the way that I do. I had French Canadian grandparents.
Its a great reminder that homestyle cooking is tasty and varied and we don't all need to strive for special ingredients or spectacular looking dishes when all we really want is dinner.
This recipe has been in my family since the 1800's and I make it often for my family, they love it. It was often cooked on Fridays without meat because of Catholique following from previous generations. No meat on Fridays they would say. I make it with or without, we love it both ways.
I am fanatical about re-creating traditional recipes but in real life people 'use what they have' to get a meal on the table and often the results are better! Thanks for the recipes for a bunch of meals that can be whipped up at the end of a hard day from the sparse contents of an average blokes pantry and fridge!
We call this pasta bake here in Australia. Essentially a bolognese meat sauce, in my family we use penne or spirals, then bake with cheese on top.
Nothing better than a simple, warm, saucy comfort pasta. Looks delicious, Glen!
can't really go wrong with the holy trinity of carb, cheese, and tomato, the meat just adds more savory goodness.
I could be wrong, but beef larded with salt pork to me means a chunk of beef with salt pork lardoons inserted into it. That's why it would have to cook a long time to break down and get tender.
I remember my Italian-raised Grandma putting a chunk of beef in her Sunday sauce, which simmered for a long time on the stove. Sometimes there was also a brasciole, or a piece of pork, or meatballs and sausages. This was the late '60s to mid '70s.
Yum. This looks so good, even if it is that simple. Thank you for making it this Sunday morning.
History, heart passion, all while watching a recipe unfold. Good show! 👏✌️
A lot of these recipes are basically a start off point for 1001 meals after you've added your own ingredients?but made just as you read it in the books is still a tasty meal!it fascinates me how you delve deep into the origins of the recipes?from A FASCINATED BIGMICK IN THE UK 🇬🇧
I remember that my great grandmother, from england, made Italian Macaroni (covered in lots of cheddar) with homemade flat or bowtie macaroni resembling ravioli pasta. I dont think they had store bought noodles.
The way you described southern spaghetti sounded like my mom's "chili". She did add chili powder and kidney beans to the recipe. It's mashup of heritage but tasty.
my family (mother, grand-mother) would do this but add celery in it. My grand-mother would do it with long macaroni and my mother with the short ones. We call this "macaroni a l'ancienne" in french. Im from the province of Quebec.
I actually shrieked audibly when you said "boil for 20 minutes"! (And I grew up with a mother who was raised in the era of "if you haven't boiled the vegetables to death they aren't healthy.)
So I love watching your videos. Watching you cook all these wonderful dishes and now some wonderful history as a side dish is a wonderful addition. Thank you.
In the early 1960s, I had the run of the kitchen. To cook or bake what I chose for parents who both worked Saturdays. I had a 1945 God House Keeping Cookbook. Which I read as a txt book. I made this casserole. Thought I invented. I used home butchered. Home processed ground beef, onions, elbow Mac, home canned tomatoes and cheddar cheese. We had the long tube Mac as well. Never thought to use that. MSc cooked al dente.. because I filled, layered in a 4 qt casserole and baked for abt 45 minutes. Very little seasoning beyond black pepper, unless we still has bell peppers in the garden, turning red. I am delighted to see this. I used to feed parents. Later fed to my own children. As a point of reference, my mom was born in 1916. I was born in 1950. Now 72, I still make this. I package and freeze left overs. Hearty, rustic food. We paired with home made white bread, some home made preserves.
I've made this dish hundreds of times exactly as you made it. Its easy, fast and delicious. Thanks for sharing.
This video was amazing!
The pacing makes you feel like a friend, glass of Niagara wine in hand, sitting on the other side of the table.
Glen, Kudos on your storytelling craft.
I call this baked spaghetti. One of our favorite dinners.
These shows are my favorite, love you both
This is my kind of food, thank you so much for sharing
Growing up in the Midwest, we had this all the time but called it goulash...I still make it frequently...it is pure comfort food.
Love all the Old Recipes!!
In Australia it’s called spaghetti bolognese, shortened to spag bol! It appeared in the early 1960’s with the post war influx of Italian migrants, and was a favourite because it was quick and easy to prepare.👏👏👍🇦🇺
I had a big grin when I saw that you were using the Trini macaroni! 😊Would love to see your take on Trini-style macaroni pie; often eaten with stewed chicken.
Elbow Macaroni was used by my Grandmother in southern Ohio (Portsmouth) when she married in early 1900's. This style dish was made by her and then my Mother and now me. My grandmother also made a sweet version, no meat, sugar was added to macaroni and tomatoes and served cold or room temperature. Cheese was always, and still is, what we had on hand.
Love this sunday show! 🥰
Always fascinating.
That looks so GOOD
Glen you are the future of cooking/entertainment shows- down home- real and authentic. I know Alton Brown sort of had something like that on Food Network but yours is best to me/us.
Enjoyed seeing the home canned food used.
History and cooking. Love it.
My family are .Mormon immigrants, some from New England, the south, and fresh off the boat Europeans. They have been making this dish for more,than 3 generations, cercia 1890's. Rhe name was very derogatory for Italian heritage, Diego. Thanks for the history of where it came from. P.S. We use stewed tomatoes, mushrooms, carrots, heans, and any type of squash 😊
This recipe is very familiar to me also, but when simmering the meat sauce, my mother would have put in a bay leaf. I’m talking 1960’s in Washington State. We called it dinner…lol
Love the history lesson.
My mom used to make this recipe back in the 1950s and 60s I loved it with the long macaroni can’t find it anymore at least in western Missouri haven’t checked other states when I’ve visited
This will be fun!!!
That cut of pasta is Bucattini yummmm!!!!!
A Sicilian spin on this is adding peas in sauce
A dusting of bread crumbs on base of buttered casserole dish
Fried eggplant in layers
Then topped with dusting of bread crumbs as well after the cheese
Just gives it a crunchy topping
Thank you for the recipie
You nailed it when you said beans. I now add a can of refried beans to my pasta sauce and stir till it's incorporated till smooth, which makes it really stick to your ribs.
Interesting. I add refried beans to broth in soup.
@@CharlottePrattWilson Beans are so good and versatile. I must try your tip. Another ingredient I put in my pasta sauce is cut up eggplant....so good!
@@marilyn1228 ha ha! No eggplant for me. I can’t stand the seeds. Have a blessed day!
Interesting to see the long macaroni noodles. Sunday cookbook show is one of my faves of your series you do. Look forward to it every Sunday night to unwind even though you tape during the day.
One of my favorite casseroles that I made a couple of times a month back in the 1960s-1970s was my version of this dish. Friends of mine started making it as well, and even improved on it by using flavorful canned pasta sauce and pepperoni slices; or kidney beans. My own version used canned mushrooms and peas and was baked in individual pots instead of a large casserole with the cheese only on top instead of in layers. (Edit) I always used elbow macaroni for my version and simply called Mac n' Beef.
It's interesting to me that so many comments say their Italian grandmothers called this goulash. I was only familiar with Hungarian Goulash. I remember that non-Italian kids in St. Louis in the 70's called this goulash. A friend in northern Indiana called it Roman Holiday.
That looks awesome
Home canned tomatoes are awesome. That flavor must have been amazing
It reminds me of “quick spaghetti” we had when I was a kid which was made with tomato soup instead of tomatoes and elbow macaroni. It was always tasty and satisfying.
Exactly what I grew up eating - called Macaroni Goulash. I still make it and it is one of the dishes I always keep in my canning pantry (yes, I know, not USDA approved).
Love it
Curiosity, I’ve always been under the impression that when doing a baked pasta dish, you start with a layer of sauce on the bottom so you don’t scorch the pasta on the bottom. Have you found that to not be the case friend? Ooo, I love lasagna with a bechamel sauce!
The sauce on the bottom and sides also creates a layer that has a different congealed texture. I remember Christmas Dinners with baked macaroni where everyone would want the corner pieces because of that.
My family has a homemade lasagna recipe. We're not italian and didn't know that trick for a long time so we always made it with pasta on the bottom. Sometimes that layer would be more chewy and occasionally we cooked it too long and it became scorched as you say. Now when I make it I coat the bottom and sides with butter or oil and splash some sauce on the bottom. Works like a charm.
I've always started a layered pasta casserole (lasagna) with sauce first to prevent over-cooking or scorching the pasta on the bottom. I suppose if you insist on starting with pasta, you could always bake it in a water bath (bain-marie)
@@randomstuff3201 also true!!! Forgot about that!
Love the musical intro!
i just made it and it turned out great! I used big fettucini instead of those spaguettis and i think it was a good choice too. Thanks!
My Mom grew up in Depression era Oklahoma. Her mother was from Arkansas. She told me she never tried spaghetti until she came to California just before high school. She and her mother did cook "goulash" though. Elbow macaroni, ground beef or pork, tomatoes, onions, chili powder, bell pepper and sometimes corn. I'm guessing that may be the Southern Spaghetti of your cook books from that period.
Found your channel through Greg from How To Drink. Absolutely loving your content! Making my covid break go by quicker lol
I love this recipe - your dish looks beautiful! It is funny - those macaroni tubes look like udon noodles. They are so cool looking. I am going to look around to see if I can find something like them. My area is pretty diverse, so I bet I might be able to find them at local ethnic grocery.
My mother called this Goulash. She preferred to bake it and add cheese. I make it often, now in my pressure cooker.
Thanks Glen. I enjoyed the history lesson. The "macaroni" you used looked a lot like what the Italians call Bucatini, which happens to be my favorite pasta.
Yep! works for me! Mama ( from the south) added leftover corn, green beans what ever was in the fridge.
Johnny Marzetti was my grandmother’s specialty. It was basically this recipe, but add lots of garlic and onion. She made hers with egg noodles (generously buttered, of course). Miss her cooking! Thank you for reminding me of her. Might have to whip up a batch of Johnny M!
"Genuine" recipes like this always make me wonder about American dishes that travel abroad and get localized.
I've heard of hot dogs on pizza, revamped Mexican food (twice removed), and of course American fast food.
Just wonder about something like key lime pie. In Argentina.
I am thinking a lime pie from Argentina would be a step above
@@rebeccaturner5503 Don't be so sure. It's not an Argentinian version of key lime pie, but how they interpret American culture in pie form.
To wit- the hot dog pizza is from Italy.
So in the UK, Graham Crackers are a little hard to come by so our Key Lime Pie uses Digestive Biscuits for the base instead. They crush up to a fine powder and work fine for a pie crust, though in comparison I've seen people say that they prefer the Graham Cracker base. A substitute for Florida Key Limes are available though, so I guess that part is about the same.
@@Silent002 How do you do cheesecake?
@@quintessenceSL Same method, actually! Digestive Biscuits seem to be the go-to replacement for Graham Crackers over here.
Ha, I haven't finished watching but got a real chuckle when you said "before you go full 'Vincenzo's Plate' on me", well played, sir! I enjoy both of your channels, his and yours, cheers...
My Mom's "Chop Suey" was made with elbow macaroni and a can of tomato soup added to the ground beef and onion. Not the greatest of flavors but kept a family of eight from starving.