20 Unholy Recipes: Dishes So Awful We Had to Make Them (flashback: 2010)

Riverfront Times ^ | 2/16/10 | Nick Lucchesi

[Zhang Fei]

[my cousin who worked at a meat processing/packing plant in a nearby town told us what was really in there-I’d have to be starving to eat that s*** now...]

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You left out the meaty part of that sentence - the ingredients that you found so revolting.

[mylife]

Often these things are a matter of economy.

When I was a kid we had this thing called City Mock Chicken.

There was an avian flue and all the chickens were dead, so thrifty Moms ground up pork fashioned it into a drumstick on a skewer, breaded and fried it.

We Loved it! LOL

[Texan5]

It is supposedly all the crap not good enough to be sold whole-cheeks, lips, toe meat, scraps left after carving-even some male parts-all ground up together indiscriminately with some salt and seasoning, cooked shaped and packaged or canned. I love good barbacoa, but I know what parts are in there at least and it is all fresh beef-mas ojos, por favor!

[Celtic Conservative]

The Reuben chowder actually looks good. When I was a kid, I knew money was getting tight when a few menu choices popped up. They were depression recipes from my grandmother. One i remember actually liking was hotdogs in milk gravy over rice. The milk gravy was made with milk, a little flour and cornstarch and the boiled hotdog water. Not bad, really, if a little bland.

CC

[mylife]

A local joint used to place the entire steer skull on top of the barbacoa.

That, is truth in advertising :)

[katana]

Anyone remember the concoctions Kraft used to tout in their 1960’s commercials for Velveeta and Miracle Whip? Maggot gagging.

[gnarledmaw]

Long story short...on leave I wound up spending 2 months pay in one month. I got back to base and realized that I was on BAS and only had a few dollars to eat for most of a month. As I walked around the commissary trying to figure out what I was going to do, I found a cart full of vienna sausage (7cents) and Chunky vegetarian vegetable (14cents) from a nearby base closing. I bought the whole cart and ate nothing else for a month.

All these years later I can finally choke down the sausage but the smell of vegetarian vegetable gags me now even worse than it did then.

[Texan5]

Sausage-eternal, tiresome never ending links of sausage served with whatever veggies were producing on the ranch in lean times-either that or chicken and more chicken, fried, baked, grilled ad nauseum-it is a wonder we had any hens left to lay eggs by fall when it was time to sell and slaughter pigs and cattle so we could eat some roast and pork chops...

[mylife]

Poor mans SOS

[mylife]

Not bad times.

Tinned meat is for bad times.

Still, who don’t like a Fletchers Corny Dog?

[Intolerant in NJ]

Duck a la Orange....

[Zhang Fei]

[It is supposedly all the crap not good enough to be sold whole-cheeks, lips, toe meat, scraps left after carving-even some male parts-all ground up together indiscriminately with some salt and seasoning, cooked shaped and packaged or canned.]

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That’s for the expensive stuff, like Nathan’s, Shofar or Hebrew National. When you get down to the cheapest meat franks, like Bar-S or the store brand, I believe they’re using mechanically deboned scraps. That’s why they tend to be somewhat grainy, with occasional bits of bone.

[hoagy62]

that picture reminds me of the first time my dad fixed dinner for my sister and I after he got custody of us. It was SpaghettiOs, chili beans, tomato sauce, ground beef, and baked beans. He put it all together in a pot and served it to us. Our nickname for it was the Black Death. We never forgot that.

[Texan5]

There was an outdoor restaurant in the nearest city-Del Rio- that served cabrito on Saturdays as well as barbacoa-on top of the warmer with the cabrito in it, they put a goat skull with limes in the eye sockets-yes-truth in advertising, country style...

[gnarledmaw]

Its mostly pork spleens now, some brands add in chicken skin. Many of the other parts they used to use are now expensive gourmet or demand high prices overseas.

[mylife]

I love scrapple, BarS aint scrapple.. LOL

[Yaelle]

Oh my. This looks like something a mohel would serve after a bris.

[mylife]

Yuppers. Ojos Verde

[Texan5]

I don’t like corn dogs at all-I do like canned sardines with green chiles in soybean oil though-a favorite lunch of mine...

[Texan5]

Grainy w/bits of bone sounds totally disgusting...