Kellogg's 1982
Vintage Food Advertisements: Part Twenty-five
- Thread starter Ultramatic
- Start date
Brach's 1983
General Mills 1981
I'm familiar with Bac-os, of course, but don't remember On-yos or Nut-os. They must not have been successful.
Del-Monte 1956
Campbell's 1962
I’ve cooked Pork Chops in Campbell’s Mushroom soup like in the ad above, only instead of water I use 1/2 can of either Dry Sherry or Dry Vermouth, the alcohol cooks away and the wine leaves a nice flavor, I’ll also add a 1/2 to 1 tsp of either rosemary or thyme and some black pepper to taste.
A delicious quick, easy dinner.
*For those that don’t drink, but like the flavor that wine can give a sauce Dry Sherry or Vermouth are perfect because they don’t go sour after opened and the alcohol cooks away, provided you burn it off either by using it to de glaze the pan and bringing it to a boil in a shallow pan to make a quick pan sauce or for a gravy like sauce simmering on low for at least 30 mins will burn the alcohol away.
Eddie
A delicious quick, easy dinner.
*For those that don’t drink, but like the flavor that wine can give a sauce Dry Sherry or Vermouth are perfect because they don’t go sour after opened and the alcohol cooks away, provided you burn it off either by using it to de glaze the pan and bringing it to a boil in a shallow pan to make a quick pan sauce or for a gravy like sauce simmering on low for at least 30 mins will burn the alcohol away.
Eddie
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General Foods 1959
Milky Way 1953
The regular Milky Way and Snickers bars then were as big as the king size bars today and they only cost a nickel.
When I was 5 years old my Mom would give me a quarter and send me to the Safeway about two blocks away with the instructions to buy a loaf of Kilpatrick’s sandwich sliced bread and with the 10 cents left over I could buy a candy bar for myself and one for my brother Joe, he always wanted a Milky Way and I always got a Snickers.
Ya sure can’t stretch a quarter like that anymore!
Eddie
Canada Dry 1954
Betty Crocker 1954
vacerator
Well-known member
Who else likes Chunky candy bars with raisins?
I do... The plain and nut ones, also...
Haven't had for years--and the commercials of making an ordinary chocolate bar stack up to a chunky were funny!
The American Milky Way is the same as a Mars bar here. Our Milky Way doesn’t have the caramel layer. Our Milky Way is much lighter. In the commercial was said children could it a Milky Way before dinner and it wouldn’t ruin their appetite.
Best Foods, Hellmann's 1938
Message #49 about Best Foods / Hellmann's mayonnaise makes me curious: but is it really possible to make industrial mayonnaise without "starchy fillers" as they say? Or it is just that it contains starch to hold it together like any other industrial mayonnaise?
I LOVE these! I buy these occasionally....
vacerator
Well-known member
We notice that our mayonnaise turns runny after about a few weeks in the refrigerator now. Dukes and Hellmans. To the point where it runs off the knife.
) use up a jar of Hellman's about every 3 weeks, no issues here 
We got thru a jar of Best Foods about every 4 weeks too. The only difference I notice from a few years ago is that Best Foods used to be just a bit thicker, but it still tastes the same. I’ve been eating Best Foods mayonnaise all of my life, it’s really the BEST here on the West Coast.
Eddie
Eddie
I've tried various brands of mayonnaise, and like Duke's overall the best. I like Heinz, but it's difficult to find. Ken's is also very good, but seems to only come in food service size containers, and I would never use that much before it would spoil. I like Blue Plate a lot, but don't see it at stores I shop in.
In an effort to eat less ultra processed food I have stopped buying mayonnaise and make my own.
I use the Julia Child "blender" mayonnaise recipe in a Magimix Le Micro Mini Food Processor, I highly recommend these for many uses, not just mayonnaise.
The Le Micro has a little "trough" in the top with a small hole in it, ideal for dropping in the oil. Also, the Le Micro is far easier to clean than a blender and much less left on the blade.
The recipe and method is shown from 17.40 in the video
To my taste I prefer to use lemon juice rather than wine vinegar and rather than all olive oil I use a mix of olive and sunflower oil (approx 40/60). The recipe calls for a cup of oil, I find it needs a little less (approx. 80%) and I usually add an extra tablespoon of lemon juice and 1/4 teaspoon of dried mustard powder at the end when the mayonnaise is made. It only takes a few minutes to make, keeps very well in the fridge for at least a week, and I feel tastes much better than bought mayonnaise
I use the Julia Child "blender" mayonnaise recipe in a Magimix Le Micro Mini Food Processor, I highly recommend these for many uses, not just mayonnaise.
The Le Micro has a little "trough" in the top with a small hole in it, ideal for dropping in the oil. Also, the Le Micro is far easier to clean than a blender and much less left on the blade.
The recipe and method is shown from 17.40 in the video
To my taste I prefer to use lemon juice rather than wine vinegar and rather than all olive oil I use a mix of olive and sunflower oil (approx 40/60). The recipe calls for a cup of oil, I find it needs a little less (approx. 80%) and I usually add an extra tablespoon of lemon juice and 1/4 teaspoon of dried mustard powder at the end when the mayonnaise is made. It only takes a few minutes to make, keeps very well in the fridge for at least a week, and I feel tastes much better than bought mayonnaise
vacerator
Well-known member
I've made Julia's, and James Beards Mayo. Very easy.
Don't think that the USDA definition of Mayonnaise allows for "starchy fillers". Oil, egg, acid, flavoring is all that's allowed. That was the whole "thing" about Miracle Whip---the food engineers at Kraft in the 1930s figured out that they could extend mayonnaise with a starch slurry and season it up and it was all good----even better when they advertised the hell out of it and got nearly the same $$$ for it than mayonnaise. The USDA just re-defined French Dressing (I went down a rabbit hole several months ago as they had a NPRM that somehow came to my attention) to widen the allowable ingredients
vacerator
Well-known member
Exactly Jamie! That is why Miracle whip is called salad dressing. Any like product with those additives is a salad dressing, not Mayonaise.
Mayonnaise is a very unstable emulsion (the only emulsifier is the lecithin in the egg yolk): if you don't add some starch, it will not hold together enough to be sold and would probably not survive the pasteurisation.
I have never seen an industrial mayonnaise without some sort of starch, the only exception was one that was sold refrigerated and had a very short shelf life.
That's why I was asking
I have never seen an industrial mayonnaise without some sort of starch, the only exception was one that was sold refrigerated and had a very short shelf life.
That's why I was asking
Best Foods/Hellmans mayonnaisehas no starch and is shelf stable and lasts in the refrigerator for several weeks or more.
The ingredients are: soybean oil, water, eggs, distilled vinegar, egg yolks, salt, sugar, lemon juice concentrate, calcium disodium, EDTA used to protect quality and natural flavors.
Eddie
The ingredients are: soybean oil, water, eggs, distilled vinegar, egg yolks, salt, sugar, lemon juice concentrate, calcium disodium, EDTA used to protect quality and natural flavors.
Eddie
This made me curious. The bottle of Kroger Olive Oil mayo I have now lists the same ingredients Eddie listed above (with the addition of olive oil and whole eggs as well as egg yolks) but it also lists "modified potato starch" with an asterisk. "Ingredient not in regular mayonnaise" is what's at the asterisk.
vacerator
Well-known member
The way to tell pure extra virgin olive oil from others is to put in the fridge. If it becomes thicker and darker, it is.
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