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A Mister Boomer Thanksgiving Memory

Mister Boomer’s mother-in-law passed away last month at the age of 90. Since this Thanksgiving will be the first holiday the family will be marking without her presence, it seems fitting that Mister B honor her memory with this classic Thanksgiving post from 2011 — the only time he specifically mentioned his mother-in-law in misterboomer.com history. She will be missed this holiday.

Dem Bones, Dem Bones, Dem Soup Bones

The Thanksgiving meal had ended, and the clean up had begun. Mister Boomer’s father-in-law was carving the remainder of the turkey and removing large chunks of meat from the carcass. “I get all the bones!” Mister B’s mother-in-law stated emphatically. Befitting a person of her generation, nothing would be wasted on this holiday bird. That sent Mister B on a trip down Memory Lane.

When Mister Boomer was a child, leftovers extended as many days beyond Thanksgiving as the remaining turkey would allow: turkey sandwiches; turkey casseroles; hot turkey open-face sandwiches; and turkey soup were on the family menu. The turkey carcass, like all meat bones, were used to make the soup. It was common for the parents of boomers to wring as much use as they could out of whatever food they purchased. Whether it was from a time when people held a different train of thought that had been ingrained into their being from their immigrant parents, or a result of living with food rationing during World War II, “waste not, want not” was the order of the day.


It was common for the parents of boomers to use every bit of the holiday turkey, including making soup stock with the bones. The leftover bones of any family meal could end up flavoring a pot of soup.

Turkey carcasses weren’t the only animal bones utilized in the Mister Boomer household. When he was a youngster, money was tight in the Mister Boomer home. That meant the leftovers from any family meal would help make up a meal or two during the week. At least three other meals per week were either meatless or executed as economically as possible. Fortunately, Mister B’s father loved soup in any iteration. The soup-cooking trinity for Mister B’s mom were carrots, celery and onions. Aside from being among the most inexpensive and readily available of fresh vegetables, they could impart real flavor to water to become the basis for any soup.

Mister B recalls his mother sending him to a corner store a couple of blocks away. “Ask the man behind the counter for soup bones,” she would say. At the store, the meat man would know exactly what she was talking about. In the late fifties and early sixties, soup bones could be gotten for free, or in some instances, for only pennies per pound. Most often Mister B would return home with oxtails or ham shanks. One time in particular, Mister B recalls the butcher wrapping ham shank bones in paper. Without any charge, he was free to walk out of the store with the paper package, as large as a school book, tucked under his arm.

Mister B’s mom dropped the ham shank bones into the pot she had used to caramelize her vegetable trinity and covered the ingredients with water. Then she’d add a package of split peas and some salt and pepper. A few hours of simmering later, the family had split pea soup for dinner. Sometimes, there would be fork-sized chunks of ham still on the bones, adding an extra salty, meaty flavor to her thick soup; Mister B’s father would sop up every drop with the help of a slice of white bread. As a change of pace, butter beans were substituted for split peas.

These days, Mister B prefers to make vegetable soup, but he doesn’t care for onions. Nonetheless, the same basic steps hold true: inexpensive ingredients, starting with celery and carrots and combined with whatever is on hand in the fridge; every vegetable and protein is fair game for a great soup concoction on a fall night. Mister B learned his frugality lessons well.

Whether we’re personally in a situation of plenty in our lives, or experiencing tough times, perhaps we should take a page from the book of our economically-minded parents, beginning with making full use of all the food ingredients at our disposal. “Waste not, want not”; now that’s something to be thankful for.

What visions of soup bones dance through your memories, boomers?

posted by Mister B in Food & Beverage,Holidays,Pop Culture History and have No Comments

Boomers Loved Their Thanksgiving Green Bean Casserole

It’s beginning to look a lot like Thanksgiving, and with it come traditions deeply embedded in the memories of boomers from coast to coast. Though celebrations of the holiday date back to Abraham Lincoln’s time, it took until the post-war period — the Boomer Years — for the day to be elevated to the gluttonous food fest we know today. Along with other excesses of the era, many historians attribute these leanings toward the mass national relief at the end of the war as celebrated by a generation that was born before or during the Great Depression. In other words, the parents of boomers had lived without a lot of comforts, then fought a war to hold on to what they had. Consequently, they had much to be grateful for, and were in no mood to scrimp. They helped create a new, modern world and they were going to see to it that their children could take full advantage of it.

Something else was happening at the time that contributed to the super-sizing of Thanksgiving: Technology was offering consumers new, lighter metal cookware and glass baking dishes that became the kitchen tools that moms used to create family traditions. One of these traditions was — and remains for many families — the green bean casserole, which was introduced to boomer families by the Campbell’s Soup Company in 1955.

Casseroles were nothing new, with evidence of various types dating back to the 6th century BC. Like stews, almost every culture had some kind of casserole uniquely its own. Therefore it should surprise no one that a country consisting of immigrants from around the globe would bring those traditions with them. Casseroles differed from stews in that heat was applied to bottom of a cooking vessel for a stew, while casseroles were baked in deep-dish pans in an oven. The basic elements of a casserole are usually a protein (often beef, chicken or tuna fish), a vegetable, and a starchy binder. In addition, in modern casseroles there is often a creamy or cheesy component and something to add a crunch factor.

Enter the green bean casserole. Campbell’s, like practically every other food company at the time, constantly published recipe pamphlets that were distributed through grocery stores, and recipes were printed on the backs of the product packages themselves. A company-created recipe of the Boomer Years is easy to spot by the brand-named products that are listed in the recipe ingredients. So it was that Campbell’s Cream of Mushroom Soup became the central binder in the green bean casserole. Later versions of the recipe were distributed by companies that made the crunchy fried onion rings or sticks that topped the dish, giving their product the brand-name billing in the ingredient list.

The green bean casserole recipe was an immediate success for Campbell’s. Easy to make with limited ingredients, kids could participate in the making of the casserole, thus being a part of the family’s Thanksgiving celebration. So it came to pass that the dawn of a new era was the start of a boomer Thanksgiving tradition. To this day it is revered as a tasty tradition by some, and reviled as a salty mishmash by others.

Mister Boomer’s family had a few Thanksgiving holiday traditions, among them roasted chestnuts in the morning, turkey giblet stuffing and that wonderful plop of cranberry sauce oozing from the can to a waiting dish and sliced at the table, much to the delight of Mister B and his siblings. But green bean casserole was not among the usual side dish fixins for Mister B’s Thanksgiving. The family always had several cans of Campbell’s Soup in the cupboard, and Cream of Mushroom was among them. So Mister Boomer does not know why his family did not adopt the green bean casserole tradition. He recalls either someone bringing one once, or his mother making it once, but that was about it. Mister Boomer’s mother had the knack for cooking the color out of any vegetable, and certainly vegetables in a can already had a gray tinge to start with, so it’s probably for the best.

There are many things that Mister Boomer would consider a must for his Thanksgiving table, but green bean casserole isn’t one of them. Nonetheless, it is of great interest to him that this national tradition was commercially created and disseminated during the Boomer Years. How about it, boomers? Were green bean casseroles part of your families’ Thanksgiving meals? Do you still make one today for your families?

posted by Mister B in Food & Beverage,Holidays,Pop Culture History and have Comment (1)

Sing About Boomer Favorite Halloween Candies

sung to the tune of My Favorite Things (with apologies to Rogers and Hammerstein)

Snickers and Smarties, Chuckles and Milky Way
Some Bit-O-Honey, Sweetarts, a few Payday
Dots, Now & Later, and Turkish Taffy
These are a few fav’rite Halloween things

Red ropes of licorice, Red Hots, root beer candies
Milk Duds and Mounds bars, boxes Good & Plenty
Almond Joy, Necco and some Oh Henry!
These are a few fav’rite Halloween things

When they gave pennies
And balls of popcorn
Mister B got sad

He simply remembered fav’rite Halloween things
Not apples, not suckers, but lots of candies
A pillowcase filled up, a sugar frenzy!
And then he would feel so glad!

What candies would you savor in the days after Halloween, boomers?

posted by Mister B in Food & Beverage,Fun,Pop Culture History and have No Comments

Boomers Endured Heat Waves

As Martha & the Vandellas so succinctly put it in 1963, we’re having a heat wave. It’s been unbelievably hot in a good portion of the country this week. In Mister Boomer’s neighborhood, like many others, there has been yet another heat wave.

In earlier posts, Mister Boomer has mentioned how we boomers used to keep cool before air conditioning. There was another hot-weather family tradition of sorts in the Mister Boomer household that occurred around this time of the summer, that probably will resonate with many boomers. That is, once the temperature started rising for a few days in a row, Mister B’s mother would declare, “It’s too hot to cook.” And that was that. She had the first and last word on the subject, so the stove was off-limits. She couldn’t stand the heat, so she was staying out of the kitchen.

That was the cue for Mister Boomer and his brother to bring up the grill from the basement — where it was kept in its original cardboard box — for a rare midweek cookout. The grill was a round pan that sat on a tripod of metal legs that slid into metal sleeves welded to the bottom. Once assembled in the yard, the boys would make a pyramid of charcoal briquettes and Mister B would douse them with lighter fluid. Brother Boomer, being the elder, was the one to yield the matches. In this case, he flicked wooden kitchen matches into the briquettes. After a satisfying woosh and burst of flames, the boys’ job was complete and they could turn over the cooking duties to their father.

These “too hot to cook” cookouts meant that dinner was going to consist of whatever was on hand in the refrigerator, and that usually meant hamburgers and hot dogs. Most boomer households bought ground beef on a regular basis, and kept a package of hot dogs for the kids, too. Mister Boomer’s sister preferred her hot dogs like she ate her bologna — plain and charred, no bun, bread or condiments. Mister Boomer and his brother generally opted for hamburgers. In their yard, a hamburger on a grill was not gussied up with additional ingredients; there was rarely even a slice of cheese melted on top. Rather, the burger was lifted from the grill to a waiting bun — which was usually pulled straight from the package and not toasted on the grill — after which, mustard or ketchup was added by the recipient. Brother boomer liked mustard, but Mister B was a ketchup man. Occasionally he would retrieve the jar of pickle relish from the refrigerator door and add a teaspoon of the stuff to his burger.

There were no vegetables invited to the party, not even lettuce and tomato for the burgers; it would be a decade before Mister B’s family got that fancy. Instead, a handful of potato chips rounded out the dinner on their paper plates. After all, if it was too hot to cook, Mister B’s mom sure as hell wasn’t going to be washing dishes, either.

In the spirit of Mister B’s mom and her “it’s too hot to cook” declarations, Mister B presents this smattering of classic Mister Boomer posts about how we beat the heat:

Keeping Our Collective Cool
In an age when not many boomer households had air conditioning, people had their ways of keeping cool.

Boomers’ Cars Breezed Along … Without Air Conditioning
Mister B recalls the era of car air conditioning known as “460”; that was, four windows down at 60 miles per hour.

Boomers Grabbed a Cold One
Long before boomers were old enough to use “grab a cold one” to mean a beer, they drank a series of cold beverages that helped shape their attack on the heat.

How did you keep cool, boomers? Did your boomer youth training help you keep cool during this recent round of heat waves?

posted by Mister B in Food & Beverage,Suburbia and have Comment (1)

Boomers Loved Their Chicken Parm

The idea of an “American cuisine” is as old as the country itself. However, it can be argued that our earliest cuisine was really dishes that immigrants ate in their own countries. Our American journey in flavor and taste needed a few generations to gather steam — and that was during the Boomer Generation.

Around the end of the nineteenth century and into the twentieth, immigrants began opening restaurants for the cross-cultural working class population. They worked dishes they brought with them from the old country, and adapted local ingredients where the items they were used to weren’t available. But very quickly, a concept was injected into the dishes, a desire that in the vastness of the nation and the land of plenty, portions could be larger, and meat, now abundantly available, could take a bigger role on the plate. Regionally, dishes grew, and celebrated local produce, seafood and meat.

By the time two dogs shared a plate of spaghetti in The Lady and the Tramp (1955), boomer-generation America had selected Italian as their favorite “exotic” cuisine. What most boomer parents did not know was that the dishes they thought of as Italian were actually variations. True Italian cuisine stressed vegetables and smaller portions of seafood and meat. However, most Italian immigrants arrived from the southern half of Italy, and the island of Sicily. They brought their love of sausage, pasta and tomatoes with them. This new Italian-American version centered on sauce, cheese and generous portions of beef, chicken, veal or pork. Pepperoni pizza, spaghetti and meatballs and Chicken (or Veal) Parmigiana — all favorites of the era, if not to this day — were American inventions, inspired by Old World recipes, but given a New World twist.

Italian-American Chicken Parmigiana required mounds of melted cheese — usually mozzarella then topped with parmesan — resting on a sea of tomato-based red sauce, which covered a breaded and fried chicken cutlet. One newspaper food critic account from the 1950s recalled being served chicken “…the size of the plate!” No one knows who served the first Chicken Parmigiana, or where or when. But it is agreed upon that the origins of the dish came from a Southern Italy eggplant dish called Melanzana alla Parmigiana. The “Parmigiana” did not refer to parmesan cheese, but rather, meant the dish was prepared in the style of Parma, a region in northern Italy; “Parmigiana” meant the eggplant was twice-cooked. First breaded and fried, the eggplant rings were then lightly topped with tomato sauce and a sprinkle of meltable cheese, then baked.

The Italian-American version substituted chicken or veal for the eggplants, and pumped up the amount of everything else. Eggplants weren’t widely available, though Asian and Arabic cuisines utilized the vegetable in a variety of ways. Americans weren’t going for these types of dishes at the time the same way they latched onto Italian-American. You will recall that the primary dishes for Chinese take-out during the boomer years were chop suey and chow mein (see Boomers Ate Chinese Take-Out). What was available was meat, and lots of it. Boomer parents just won a major war, had good paying jobs, and felt rich when they ate big. They instilled that national appetite into their boomer children.

Throughout his childhood, Mister Boomer was served spaghetti and meatballs weekly, and by the time he was teenager, plenty of pizza. He ate Chicken Parm on occasion, but actually preferred Eggplant Parmigiana. He judges a good Italian lunch take-out to this day by the quality of their Eggplant Parm hero. Mama mia, now that’s American!

Did you enjoy Chicken Parmigiana, boomers?

posted by Mister B in Food & Beverage,Pop Culture History and have Comment (1)

Boomers Went Fourth and Grilled

Another Fourth of July weekend is upon us, and Mister Boomer is reminded that outdoor grilling was massively popular during his early boomer days. As it turns out, the parents of the Boomer Generation were instrumental in the development and promotion of outdoor grilling as we know it today.

Most people use the terms “barbecuing” and “grilling” interchangeably but there is, and always has been, a distinction between the two. This is important to note because as we explore the founding days of our country, “barbecuing” was a popular activity for political campaigns, especially around the Fourth of July. George Washington is said to have loved them, not only for the food but for the chance to meet and greet. Washington, however, did not use the opportunity as the chance to give a speech — he wanted the food and camaraderie to work the room for him. A traditional barbecue cookout for the Founding Fathers was the slow roasting of whole pigs or hogs over an open flame. The affair lasted all day and into the night, and the food was paired with copious amounts of beer and hard liquor. Therein lies the difference between barbecuing and grilling: a barbecue method was a slow roast over lower temperatures, while grilling tends to be quicker and over hot flames.

Outdoor roasting and grilling, of course, did not start in the U.S. In fact, the practice goes back as far as the harnessing of fire itself. Yet its use and popularity skyrocketed in the U.S. after the second World War. One influence the War had on newly-minted Boomer parents was that some servicemen, on returning home, brought Japanese ceramic kamado cookers back with them. These traditional cooking devices smoked or grilled meats, fish or vegetables to the delight of American servicemen. However, the thing most associated with the advancement of the backyard cookout during the boomer years was the move to the suburbs. Houses with backyards provided all the space needed for successful outings with family and friends. The social element that our Founding Fathers found so appealing was felt in boomer neighborhoods from coast to coast. A backyard brazier — a flat device with a bed for fuel and a metal grill over it — was as important a fixture as the car in the driveway. And, in Mister Boomer’s experience, the tradition of combining the cookout with large quantities of adult beverages was one his parents and neighbors felt obliged to keep.

Charcoal and wood were the fuel of choice after the War. The charcoal briquette had been patented by one Ellsworth Zwoyer in 1897, but Henry Ford is often erroneously given the credit. Ford got into the briquette business when he founded the Kingsford Charcoal Company in 1921 as a way to monetize the wood scraps and used sawdust that covered his factory floors. By the early 1950s, Kingsford increased production of charcoal briquettes by 35 percent to meet the increased demand. The company did not advertise for fear that they would not be able to make enough to meet the needs of the marketplace.

In a “which came first” debate, several technological advances in cookery either spurred the dawn of suburban boomer cookouts, or at the very least increased its popularity. For most American suburbanites, outdoor cooking was done on a brazier grill. Having no vents to control the flames, it was known for uneven heat that tended to char food quickly and spew ashes over the cook and guests, especially when a prevailing breeze visited the backyard event. That began to change in 1952, when a man named George Stephen, a welder for the Weber Brothers Metal Spinning Company, cut a metal buoy in half and created a new kind of grill. The top half was used as a lid. In both the lid and base, Stephen fashioned controllable vents. For the first time, cooking temperature was not an either/or situation. The grill quickly spread across the nation, though Mister Boomer’s father didn’t buy his first Weber grill until the early 1970s.

Experimentation in gas grills also continued through the ’50s. The first practical propane gas grills had been introduced at the 1939 World’s Fair. However, gas grilling remained the exclusive domain of commercial cooking until the 1950s. By the mid-fifties, home models were introduced by a variety of companies. The adoption of the gas grill was slow at first due to the price of the early models — they could be priced from $50 to more than $100 — which was approximately double that of a week’s pay for the average American. Ease of use eventually won out and by the late 1970s, the gas grill supplanted charcoal grills as the most popular in the backyards of boomer parents, at the same time that the first boomers were establishing families of their own.

As for the legacy of the Japanese kamado grill, fast forward to 1974 when a Navy vet named Ed Fisher opened the Big Green Egg Company. Ed’s combination grill and smoker was based on traditional Japanese designs. Thirty years after the War, its influence was still being felt in boomer backyards. The company continues operations today, gaining a following in barbecue purist circles. In fact, most if not all of the brands that were household names to boomers are still around, including Kingsford, Lodge, Charmglow, Weber, and others.

Mister Boomer thoroughly enjoyed his neighborhood’s backyard cookouts. However, he was never enamored with the common kid fare of hot dogs and hamburgers, much preferring ribs and chicken, and the occasional steak on the grill. He especially liked grilled corn on the cob. For years, even though his father was grilling, his mother had a pot on the stove in the kitchen boiling corn for the meal. Finally, around the mid-60s, his father and brother convinced his mother that corn could be great on the grill. Then began the endless debates over whether the corn would go directly on the grill, husk and all, soaked beforehand or not, or grill the ears sans husks. One way steamed the corn instead of grilling, while the other dried it out and could make it tough. A happy medium was never reached, but Mister B ate it all, along with baked potatoes. Since the grown-ups were busy downing their adult beverages, it also gave the kids an opportunity to drink cold cans of soda pop all day long — a real treat that did not happen often.

By the time sun was going down, the remaining bits of charcoal glowed a beautiful orange-red in the twilight, beckoning boomer kids to roast marshmallows. Then, sparklers were in order as kids pranced around creating light trails of various shapes. Older kids might have some fireworks, and sometimes an adult — often still gripping a long-neck bottle of beer — held out a Roman Candle to shoot colorful sparks into the sky.

What memories of backyard Fourth of July cookouts do you have, boomers?

posted by Mister B in Food & Beverage,Holidays,Pop Culture History,Suburbia and have Comment (1)