Need a last minute Thanksgiving Dish Suggestion?

"Highlander-Datsuns are Forever" (jamesbowland)
11/25/2019 at 12:38 • Filed to: None

I’ve got you covered.

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DISCUSSION (21)

jimz > Highlander-Datsuns are Forever
11/25/2019 at 12:49

it’s out of print right now, but I highly recommend you track down a copy of The Gallery of Regrettable Food by James Lileks. It’s hilarious, especially his fanciful descriptions of the recipes. he has more that weren’t in the book on his site.

http://lileks.com/institute/gallery/index.html

Nibby > Highlander-Datsuns are Forever
11/25/2019 at 12:50

the tears of dallas cowboys fans

Pich, with Z32 now featuring Civic [Si] / No > Highlander-Datsuns are Forever
11/25/2019 at 12:51

those pictures are M aximum Midwest

Arrivederci > Highlander-Datsuns are Forever
11/25/2019 at 12:54

Jez did an article on this awhile ago - it was a fun read:

https://jezebel.com/taste-test-from-hell-we-cooked-a-bunch-of-gross-recipe-1520925733

Textured Soy Protein > Highlander-Datsuns are Forever
11/25/2019 at 13:05

Kinja'd!!!

Highlander-Datsuns are Forever > Arrivederci
11/25/2019 at 13:08

Put everyth ing in gelatin , seems like the recipe for gross food.

Grindintosecond > Highlander-Datsuns are Forever
11/25/2019 at 13:22

Potato fudge? Oh fuck that.

Shamoononon drives like a farmer > Highlander-Datsuns are Forever
11/25/2019 at 13:25

I think I’ll eat farts instead.

user314 > jimz
11/25/2019 at 13:42

Oh my god, yes. All four of his books: Gallery , the follow-up Gastronomalies , Mother Knows Worst , and Interior Desecrations (Which would probably give Dr Z. hives) are absolute works of art.

ranwhenparked > Highlander-Datsuns are Forever
11/25/2019 at 13:48

The almond haystack thing probably isn't that bad. Then, I also kind of liked the bologna cake.

user314 > Highlander-Datsuns are Forever
11/25/2019 at 14:03

For those brave enough:

Piquant Herring Salad

Ingredients

4 pickled herrings

1 small onion
1 eating apple
2 teaspoons lemon juice
1/4 pint soured cream (or 1/4 pint single cream and 1 dessertspoon lemon juice)
salt
white pepper

To pick 6 herrings:

Brine: 2 oz. salt
1 pint water

Spiced vinegar:

1 pint vinegar, preferably white
1 tablespoon pickling spices

Instructions

Fillet 6 large herrings, soak in the brine for 2 hours. Roll herrings, cover with cold spiced vinegar made by boiling vinegar and spices. Put into screw top jars with sliced onion, bay leaf. Leave 5-6 days.

1. Drain herrings. Cut in half lengthways; cut each half into 4 strips.

2. Arrange on serving dish.

3. Slice onion. Cover with boiling water, drain after 1 minute.

4. Core and slice apple, sprinkle slices with lemon juice. Reserve a few apple slices for garnish.

5. Blend rest of apple, onion rings, cream and 1/2 teaspoon lemon juice. Season well.

TO SERVE: Spoon dressing over herring pieces, garnish with apple slices – watercress may be used if desired.

TO VARY: Use yoghourt instead of soured cream, add a few capers and finely chopped gherkin to the mixture.

Pickled herring and beetroot salad: Mix chopped herrings with diced cooked potato, diced cooked beetroot, diced apples. Toss in mayonnaise.

TO STORE: Cover lightly with foil and keep in a cool place.

Almonds in a Haystack

Ingredients

4 Cup finely chopped ham

1 8-ounce package cream cheese, softened

3/4 Cup Miracle Whip

1/3 Cup sliced green onion

1/4 Cup pickle relish

1 Cup slivered almonds, toasted and chopped

Instructions

Combine ham, 4 ounces softened cream cheese, 1/2 cup salad dressing, green onion, pickle relish and 1/2 cup chopped slivered almonds. Mix well and chill. Shape into 1 large or 2 small cone-shaped mounds. Combine remaining salad dressing and cream cheese; frost the mounds. Chill slightly and cover with toasted, slivered almonds. Serve with crackers or party rye bread. Just before serving, poke a salad fork into each ‘haystack’.

Tuna Fish Mold

(6-8 servings*)

Ingredients

2 Envelopes unflavored gelatin

˝ cup cold water

1 can tomato soup

2 3oz pkgs cream cheese

2 tbsp. A.1.

1 cup mayonnaise

1 cup finely chopped celery

2 tbsp. finely chopped onion

Ľ tsp salt

Dash pepper

2 6 1/2oz cans chunk style tuna, drained

Instructions

Dissolve gelatin in ˝ cup cold water. Heat soup in double boiler. Add cheese, stir till smooth using rotary egg beater. Add mayonnaise, dissolved gelatin and A.1. sauce. Blend mixture thoroughly, cool. Add celery, onion, salt, pepper and tuna fish. Mix well. Pour into mold, refrigerate until very firm. Serve with dressing made by adding 3 tbsp. A.1. sauce to 1 cup of mayonnaise.

*If you can find that many that will try it.