Wasting alcohol?
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Wasting drinkable Alcohol may be a sin!
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I’ve been listening to old time radio to fall asleep, and particularly this one show that was sponsored by Kraft foods. The food ads are so quirky, and recipe recommendations raise my eyebrows. I looked for a photo and can’t find one, but this was a recent one that stuck out:
Peel a banana and split it in half lengthwise. (Don’t forget to look at it.)
Spread the flat side with peanut butter then put the two halves back together.
Place on a bed of crispy lettuce.
Garnish with a scoop of Miracle Whip and top with a maraschino cherry.
Not Kool Whip. Miracle Whip.
While looking for pics, I learned that banana mayonnaise sandwiches were pretty common back when, with or without peanut butter.
Was this a particularly American thing during WWII rationing, or have others heard of this? I never would’ve considered such a combo…I’m still skeptical but the Mr. is all set to try it out.
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That reminds me of my trick for eating peanut buttered banana.
Wash the banana. Slice it in the skin length wise, lay the now halved banana on a plate skin side down spread peanut butter on each cut side.
To eat, pick up a half and roll back the skin as you eat it.
No muss!
Sometimes I squeeze a line of Sriracha down the middle.
Quick thought, isn’t Elvis’ most well-known favorite food a
pan fried peanut butter, mayonnaise, banana, and bacon sandwich?
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If memory serves there’s a bit of combining two anecdotes in that.
People who knew Elvis when he was young reported he loved fried peanut butter and banana sandwiches when he was a kid.
Just peanut butter with banana fried in a pan. No bacon or mayo.
But there’s also the anecdote about the Fool’s Gold Loaf. Which is a giant PB&J with Bacon.
There’s pretty reliable business in publishing Elvis associated recipes, often from people who don’t have much connection to the guy. Amid all that these things seem to have become combined. So you see ever more complicated versions of the fried peanut butter and banana sandwiches. And versions of the Fool’s Gold Loaf with all sorts of additions. All purported to be the “real” version direct from Elvis because we talked to his gas station attendant once.
.
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Yep, after a rabbit hole adventure I can see my confusion.
I think I heard the story before the InterWebNet was born!
Yes I am that old.
Terrible to ruin a good story with facts.
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and @Wayward:
If you’re going to try it, it is traditional to watch the film of the same name:
Also - Germans buy premade mulled wine too. (ssh… donˋt tell anyone)
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We’ve made something similar to this one:
It has brandy, honey, star anise, cloves and cinnamon. And oranges. I like the brandy for the little extra kick, especially if I’m going to be forced to spend time with relatives…they know who they are.
If you’re making a big batch, ain’t no shame in using box wine, IMO. I like the Bota Box Merlot, and the upshot is that if you only use part of the box, the rest stays fresh longer than bottled wine would.
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Okay, so not exactly the same recipe, nor the presentation I envisioned, but I found this…
And this:
It’s called a “candle salad.”
Sure.
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Oh, my…
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I’m probably not going to surprise you too much by saying that’s bs.
Spiced wine is absolutely Roman. Warmed wine less so (I don’t actually know if we have any evidence for that at all, although I can imagine they must have tried it in the frigid North once they expanded there). Of course the spices used would also be completely different ones than the exotic ones we use today. Probably things like mastic, pepper and saffron.
Port, on the other hand, any fortified wine, really, is very much a post-medieval thing.
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Just leave it out. I’ve never seen any Glühwein recipe in Germany that adds any liquid other than the wine.
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(Except the alcohol-free stuff for kids. But then again you can just heat up orange juice,)
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Made Feuerzangenbowle many times. Only twice managed to nearly burn down the house/tent I was in.
Turns out fire and very alcoholic drinks don’t mix that well.
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Could be a misunderstanding.
“Roman” does not automatically mean “ancient Roman”. It’s still a place with it’s own regional cuisine after all.
But as goes ancient from what I understand mastic would be a big one. Wine would have been sweet varieties. And I know at least the Greeks watered their wine habitually, though I’m not sure how late that went. Or if it extended into Rome or the Western Empire.
But overall it’s not much in line with modern palates and drinking habits, from what I’ve seen.
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A fair point but afaik neither mulled wine nor port are a particularly (modern) Roman specialty nor even one of Lazio.
I might be wrong, of course.
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I’m not particularly familiar with any tradition from Rome itself, or even that whole central part of Italy.
Mulled wine is a thing in Italy more generally though.
Just from up in Piemonte and other parts that get kinda Germanish. Though apparently popular across Italy in seasonal Christmasy contexts.
It’s just not particularly uncommon for American and even British food writers to just sort of genericize anything the least bit Italian as being from Rome, Naples, Venice or Sicily. Regardless of where it’s actually from.
So I can see some one misunderstanding “this is available in Rome” as “this is Roman” and telephone turning that into “Julius Caesar chugged it”.
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