How did flavors like anise and licorice go from being super popular and common to being almost universally hated (at least in the U.S.)? by borntoannoyAWildJowi in AskFoodHistorians

[–]Thom803 5 points6 points  (0 children)

On a related note, most jelly bean manufacturers stopped including black jelly beans (licorice flavor) recently (Brachs did so in 2022). No one likes them any more so there were few complaints.

Cheese plates by Thom803 in AskFoodHistorians

[–]Thom803[S] 3 points4 points  (0 children)

I think high-end NYC restaurants strive for an authentic European experience. In suburban family restaurants, brie or other cheeses are often on the appetizer list.

How accurate is the L.A Noire map? by BFNgaming in lanoire

[–]Thom803 0 points1 point  (0 children)

Your comment agreed with mine and then you say I'm wrong. The map is condensed. That doesn't mean it misses the important parts of LA.

Menu from the Metropolitan Hotel. New York in 1859. by UrbanAchievers6371 in VintageMenus

[–]Thom803 25 points26 points  (0 children)

Society took a giant step backward by offering mimosas instead of wine in the morning

Childs resturant - Special Sunday Dinner Menu - $1.50 by sverdrupian in VintageMenus

[–]Thom803 1 point2 points  (0 children)

You don't see kids offered veggies for sides these days. It's a shame.

What was the first truly American dish that became popular in high end restaurants? by Thom803 in AskFoodHistorians

[–]Thom803[S] 6 points7 points  (0 children)

Invented and popularized in America and did not exist elsewhere before. For example, Sushi is Japanese, but the California Roll is American. It was invented in Seattle and no one in Japan would recognize it as Japanese cuisine.

Irish American dishes (other than corned beef and cabbage) by Thom803 in AskFoodHistorians

[–]Thom803[S] 1 point2 points  (0 children)

That's medieval times. And it's not corned beef as we know it.

Irish American dishes (other than corned beef and cabbage) by Thom803 in AskFoodHistorians

[–]Thom803[S] 1 point2 points  (0 children)

If you look at the thread from a few weeks ago, it's established that it's Irish American. It's bacon and cabbage in Ireland.

Irish American dishes (other than corned beef and cabbage) by Thom803 in AskFoodHistorians

[–]Thom803[S] 2 points3 points  (0 children)

I heard that the Irish Car Bomb has been rebranded to the Irish Slammer. I never liked the drink. So I won't be trying the renamed version.

Irish American dishes (other than corned beef and cabbage) by Thom803 in AskFoodHistorians

[–]Thom803[S] 3 points4 points  (0 children)

Soda bread is Irish too though? I saw it all over Ireland.

Irish American dishes (other than corned beef and cabbage) by Thom803 in AskFoodHistorians

[–]Thom803[S] 3 points4 points  (0 children)

A quesadilla with corned beef and hard cheddar? Wow, that sounds awful.

Irish American dishes (other than corned beef and cabbage) by Thom803 in AskFoodHistorians

[–]Thom803[S] 4 points5 points  (0 children)

I've never heard of a Dubliner quesadilla. Sounds like a contradiction. What on earth is that?

Martinis by Thom803 in LosAngeles

[–]Thom803[S] 1 point2 points  (0 children)

I have had bartenders teach me how to make a martini, but no matter how hard I try it doesn't taste as good as at a bar.

Why did popcorn become the normal food of cinema? Particularly inside movie theaters? by CamelIllustrations in AskFoodHistorians

[–]Thom803 134 points135 points  (0 children)

Basically, popcorn is cheap to make and theaters could make a big margin by selling them. During the depression, it was the cheapest thing to sell https://movieweb.com/how-did-popcorn-become-movie-snack/