![]() ![]() ![]() Just as often, she features vintage recipes she genuinely loves and grew up eating, like the one for cherry delight or her grandmother’s three ingredient chicken and dumplings. She’ll point out the inherent superficiality of promotional recipes (as with a farming conglomerate’s 1960s recipe for avocado pie) and doesn’t shy away from discussing the fraught domestic expectations of women during that period. Jones, who described to me a long-standing interest in mid-century culture, is keenly aware of how these recipes came to be. Cho is more interested in the process and cooking techniques involved with these recipes, and she’s always respectful and appreciative of a new edible experience, even if the edible experience is ultimately disgusting. “It’s what the people want.”īoth Cho and Jones accrued large view counts by daring to eat disagreeable retro creations, but both of them see the videos as more than just shock value. “When you have crystal clear Jell-O with pieces of fruit and vegetables suspended in it, there’s something about it that makes you think, Wow, you can eat that?” Jones agreed, saying “I haven’t made very many Jell-O recipes, but every time I don’t make one, people comment, ‘Where's the Jell-O?’” she says. The instant powdered gelatin is a key ingredient for many of the most unappetizing vintage recipes, and it makes for an alluring, wobbling, translucent spectacle-that’s also perfect for a thumbnail. While mayo always strikes a nerve, nothing gets viewers going like Jell-O. For her audience of 2.89 million subscribers, she’s prepared beef fudge, which is just straight-up fudge plus a cup of ground beef, and a liver paté centerpiece covered in lemon Jell-O, mayonnaise, and green olives and shaped into a pineapple. ![]() Cho is known for her nonjudgmental exploration of a wide array of culinary obscura on her long-running YouTube channel, Emmymade. “Certain ingredients elicit a gut reaction in people, like mayo in particular,” says Emmy Cho, one of the first auteurs of the genre. Sandra Lee’s pimple-popping empire as an even less appetizing example. In recent years, the weird vintage recipe genre really hit its stride on video-based platforms like YouTube and TikTok, where morbid curiosity and a desire to behold the grotesque drives a lot of successful digital media-take Dr. They often involve unconventional ingredient combinations and novel textural elements that are not as common today. An emphasis on appearance is essential, whether it be spectacular or repellant. A majority of the recipes reached peak popularity in the ’50s and ’60s (though some originated in the previous decades). Jones, Enderwick, and Hollis are just the latest participants in a well-established content genre on the internet-one preoccupied with the concept of “weird vintage recipes.” While weirdness may be in the eye of the beholder (or content creator), there are some defining characteristics that unify the genre. I don’t know why there’s salt in it, though…can’t figure that one out.” Why is the internet obsessed with weird vintage recipes? “It’s actually not that bad…It is a little bit bitter at the end. She stares down a formidable spoonful before taking a resigned yet determined bite. I have a reservation.When it’s finally time to taste the prune whip, Jones turns the camera on herself to provide her viewers with her reaction. ![]() And ain't no way, no how, nobody's going to bring you back here, once you is dead! Because, brothers and sisters, when you is gone, you is gone. I showed him how God wanted him to have a swell time while he was alive. I know it's a beaute, because he left it to *me*, Hallelujah! Yeah! He loved my wife, too! Yes, he did! Sure did!, etcīut must of all, he loved his Cadillac Saville, and it's a beaute. Yes! Praise the Lord! Praise the Lord! Alleluia!, etc. ![]()
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