https://www.youtube.com/watch?v=XdYjy4RENtI

Lovely spam! Wonderful spam!
Lovely spam! Wonderful spam!
Spa-a-a-a-a-a-a-a-am!
Spa-a-a-a-a-a-a-a-am!
SPA-A-A-A-A-A-A-AM!
SPA-A-A-A-A-A-A-AM!
LOVELY SPAM!
LOVELY SPAM!
LOVELY SPAM!
LOVELY SPAM!

LOVELY SPA-A-A-A-AM
SPA-AM!
SPA-AM!
SPA-AM!
SPA-A-A-AM!
(/Monty Python)

Ok, now throw down YOUR special recipes.
The ones that you take to the field/innawoods.

>>64022026 (OP)
Max Miller and SteveMRE are the only foodtubers you need.

>>64022042
Dunno if he counts since he doesn't only do vids on food, but also Townsend's.

>>64022026 (OP)
What was going on in the 50's? Between this spam and creme cheese abomination, the savory gelatin abominations, and the mayonnaise based abominations, did all sense of taste just die in the US for awhile?

>>64022090
I think one explanation I heard was that, between sudden wealth after wartime and depression years, paired with better refigeration technology, a lot of new food ideas got experimented on.

>>64022096
I guess that's a good explanation, but like, did anyone actually try and enjoy these sins against God before publishing?

>>64022100
I have no damn clue. I see them in old cook books and I wonder that very same question. I think some of it is continental European and got brought back by GIs/war brides.

>>64022090
Army surplus was going on.

with The End of Days approaching whats everyone stocking ?

>>64022090
Aspic slaps, the main problem is the wild abandon it was being abused to in mid century American cooking soured the national palate to it