Eating in the Fifties hope I didn't repeat this.

[Mendalla]

I grew up eating wonderful cheeses. Yep Cheddar was yummy and a taste sensation. The best I can get in my small town is Imperial Cheddar. It comes in a round, red, plastic container.

That was Dad's fave (and I liked it, too). I haven't actually seen it in a while, but also have not really looked for it. Wouldn't really want to cook with it, either. Tastes too good raw on its own or on crackers/bread.

 

[Luce NDs]

That was Dad's fave (and I liked it, too). I haven't actually seen it in a while, but also have not really looked for it. Wouldn't really want to cook with it, either. Tastes too good raw on its own or on crackers/bread.

Is it like the head cheese?

 

[crazyheart]

I can't find head cheese in the fluted plastic container anymore. My dad and I loved it. As for cheese.

Years ago the butcher had a big round cheddar that he cut pieces off. It was aged.

 

[Mendalla]

Years ago the butcher had a big round cheddar that he cut pieces off. It was aged.

That was basically what the place I mentioned in Hamilton Market was like.

One cheese I have never seen here is buffalo mozzarella. Good as regular mozzarella is, buffalo is that much better. An authentic Caprese salad (buffalo mozzarella and tomatoes with basil drizzled with olive oil) is to die for.

 

[Carolla]

. Bought some nice goat cheese on Salt Spring Island in their little artisanal goat cheese dairy; very much looking forward to that.

That cheese is DELICIOUS!! I liked the little packages with a flower or herb leaves in them. I've seen it for sale here in Longo's

 

[Pinga]

That was basically what the place I mentioned in Hamilton Market was like.

One cheese I have never seen here is buffalo mozzarella. Good as regular mozzarella is, buffalo is that much better. An authentic Caprese salad (buffalo mozzarella and tomatoes with basil drizzled with olive oil) is to die for.

Buffalo cheese factory in Stirling. Don't think they sell locally, but there is a festival annually (or was)

 

[ninj]

Hi. Lately I have been musing over the way we used to eat and remember several things that would be improvements on current practices. First of all, we were locavores long before it was fashionable. Food was mainly bought fresh and seasonal; for example frozen green beans in winter, but fresh in season.. we shopped the farmer's market year round for produce in season, but also cheese, eggs, meat etc. Many staples were also local and delivered....milk, bread...even fresh fish. Certain things were shipped from further away like bananas, oranges and tea, but "exotic" things like avocados and pomegranates were rare, in poor condition and expensive. Things were canned at home as well, like pickles and jam.
Serving dishes were all smaller. Today's portions wouldn't fit on the plates, bowls and glasses we used to have. Juice was in tiny juice glasses which represent an ideal portion. Also had "fruit nappies"....small bowls for desserts.
My mother wasn't big on fancy and didn't like instant or prepared foods. Most meals were from scratch.

My mother definitely did not make any of these (Sorry about buzzfeed):

21 Truly Upsetting Vintage Recipes

 

[crazyheart]

These definitely would have been too fancy for my mom.

 

[crazyheart]

I have found a GREAT TRICK to keep avocado and guacamole from turning brown:

Put the avocado halves face down into a ½ – inch pool of water inside an airtight container, close the lid and put it in the fridge. Your avocado will stay green for up to 3 days.

It’s that simple! And it WORKS!

You can also use this trick for after you’ve made your avocado into guacamole:

• Put your guacamole in an airtight container, be sure to pack it tightly and press all air bubbles out.

• Sprinkle ½ inch of lukewarm water over the surface of your guacamole.

• Put the lid on and put it in the fridge for up to 3 days.

***When you are ready to eat, just pour out the water and stir the guacamole to mix in any extra moisture.

haven't tried it yet