Seems like I wrote this tweet in late 2016 when it was quite cold outside, maybe in the low 20s.
Should i start a restaurant with 70s food, featuring casseroles & congealed salads, pls advise
— vaguely feel (@vaguelyfeel) December 18, 2016
Because of this weather, I was reminded of warm foods of day’s past, maybe also thought of as ‘comfort’ food, and I for one don’t necessarily enjoy casseroles and/or congealed salads, though there seems to be a time and place that such food was desirable.
My childhood memories also contain many church ‘potlucks’ in which dozens of dishes in microwaveable safe and dishwasher-safe ‘pots’ were laid out on three to four large rectangular folding tables, with lids and potholders tucked in at their sides. This was not during the 70s, but during the late 80s and early 90s, though I feel that many of these culinary traditions were established in the 70s and continued.
Also relevant: On the same evening of this tweet (or maybe it was the day before) my wife had mentioned the “InstaPot” phenomenon *.
*WARNING: The above link connects to a Wal-Mart branded site, I do not usually shop at Wal-Mart nor will I receive any proceeds from any InstaPot purchases that you make via the above link*
The “InstaPot” phenomenon is really just a pressure cooker, which I believe also had its “heyday” in the 70s.
The history of the pressure cooker and pressure cooking. Part of website with information on pressure cooking including…discoverpressurecooking.com
“In the mid 70s, pressure cookers took a key step forward with the development of additional safety features and new contemporary styling. An interlocking cover, that prevented the cooker from being opened unless pressure was safely reduced, and the addition of secondary overpressure devices eased the consumer’s resistance to pressure cooking.”
Seems like if I were to truly create a 70s ‘comfort food’ style restaurant with casseroles and congealed salads, I would also need to include pressure-cooked meals as well.
‘Pressure-cooked’ sounds like the food is being maximized for greater efficiency, in direct opposition to recent food trends like ‘slow food,’ this does not necessarily seem like cooking, but like an organic way to microwave something.
*DISCLAIMER: I have no actual experience with cooking with pressure or making casseroles or congealed salads, I only have the experience of being asked to eat these items at various functions where the options were either casseroles or whipped pies, and I usually almost always go for the whipped pies.*
*Originally published on Medium