ASMR A strange and bewildering cookbook from the 70s (soft spoken)

Ойын-сауық

Though in fairness, are there any cookbooks from the 70s that aren't at least a little strange? This one's a collection of 100 famous recipes from all over the world, mixing both Haute Cusine and rustic meals, and presenting them in a whole new format: through colourful photos.
I've been super fascinated both by the selection and the manner in which the dishes are shown. There really is a kind of wonderful strangeness to it.
***
Book: Roland Gööck, Die 100 berühmtesten Rezepte der Welt.
Nail polish: Catrice 47 Orango Bloom (one of the oldest bottles I still have, it might well have bought this 10 years ago...)
Audio only version is available on various podcast platforms.
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Melange ASMR
Postfach 0021
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Austria
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Пікірлер: 73

  • @pv3201
    @pv32015 ай бұрын

    This was great! I laughed out loud in astonishment when you said "I just want to skip to the weirdest recipes" after we'd already seen teeth, feet, and an entire tongue on some sort of charcuterie board. Shout out to the "period parsley" and single grape tomato accompanying that feast.

  • @_Plumtree_
    @_Plumtree_5 ай бұрын

    "A tragedy in these pages" :-D Thank you, this is delightful.

  • @ayrshiretattie
    @ayrshiretattie5 ай бұрын

    "LOOK. AT. THIS. DOUGH." Well, that certainly wasn't a sleepy video. I couldn't stop laughing. I really enjoy your sense of humour and love when you sprinkle little bits of it into your videos, but this video was something else! There was almost as much humour as there was parsley. Thank you. That was excellent.

  • @djserious9341
    @djserious93415 ай бұрын

    When I was a kid in the 80s, seemed most restaurant meals came with a piece of parsley. I never saw that again after we got into the 90s.

  • @xXxlLEGENDZlxXx
    @xXxlLEGENDZlxXx5 ай бұрын

    The 'Welsh Rarebit' being listed under England made me chuckle 😂

  • @richardp4292

    @richardp4292

    5 ай бұрын

    It’s an English dish…

  • @malitiloti
    @malitiloti5 ай бұрын

    This made me happy and also I can tell you know about food. i'm argentinian and i'm also a cook, so let's talk about that "carbonara" of nightmares you have there. First thing: the word is "carbonada" and it comes from the way the meal was (or still is) cooked which is on burning logs until they become charcoal. Btw, "Carbonara" is an italian sauce, at least here. Second, it has nothing to do with criolle cuisine from Louisiana in the US, only the fact that criolla means a mixture of an original or native food with that of a colonizer: french in Louisiana, spanish here. But, lol, there's some saying that the mixture here was with a belgian dish? To me, it was always a classic dish from the northern provinces of my country, such as Salta, Jujuy or Tucumán. it's the kind of meal we have to celebrate National holidays as Independence day. So, 3, the dish is a stew made of beef, sweet potatos, potatos, onions, garlic, pumpkin, veggie broth, rice, bell peppers, corn, sweet paprika, tomatos and yes, dried peaches or appricots and a bit of sugar. It is served in a dark skinned pumpkin called "cabutiá" not that weird thing in the book that looks like a watermelon😅. That would be really weird. And now is very common to see vegetarian versions of Carbonada, just for you Melange. Enjoy!

  • @reverie6034

    @reverie6034

    5 ай бұрын

    The dried fruit makes perfect sense. Seeing those big fresh grapes in there is so weird!

  • @joetheplumber22

    @joetheplumber22

    4 ай бұрын

    This makes so much more sense, thank you lmao

  • @NekoNinjaNya
    @NekoNinjaNya5 ай бұрын

    The round mystery object in the Bigosch looks like a boiled egg to me, like its been stewed in the same pot as the other ingredients and has taken on some color from their juices

  • @reverie6034
    @reverie60345 ай бұрын

    Hilarious. Love these cookbook videos. They’re so much fun. When I was a kid in the 70s pickled red beets were one of my most favorite things in the world. My mom didn’t serve them at home. We had steakhouses with huge salad bars in the US and I would always be so excited to eat pickled beets and okra from the salad bar. I was a weird kid. 😂😂😂

  • @j.j.c.s2802
    @j.j.c.s28025 ай бұрын

    You are correct to say some of the food looks plastic! It's more than likely it was! It was (and to some degree, still is!) not uncommon for the photographer to use an art department to construct replica food items. Hot tungsten lighting rigs would be used and food items would quickly perish under the heat and not survive for long enough for the the duration of the shoot. How about substituting mashed potato for 'Ice Cream'? That was often the case! Absolutely loved this video! Thank you!

  • @bushidope
    @bushidope5 ай бұрын

    I love the colour grading, feels like I'm watching archival footage! Wonderful video, as always.

  • @wannyyydilliamsss
    @wannyyydilliamsss5 ай бұрын

    I'm in awe of how good your English is, written and spoken.

  • @janeirvine8494

    @janeirvine8494

    5 ай бұрын

    Many languages! It's impressive.

  • @martinjrgensen8234
    @martinjrgensen82345 ай бұрын

    My parents had a kitchen with green tiles and orange cabinets back in the 70’s😂

  • @albinoorkalbertson
    @albinoorkalbertson5 ай бұрын

    Camera work and fingernail polish in this video are top notch. 😉

  • @dooooodeses
    @dooooodeses5 ай бұрын

    I need a cookbook from the50’s/60’s when they put everything in gelatin lol

  • @reverie6034

    @reverie6034

    5 ай бұрын

    My mom gave me one of her cookbooks from the 50s. It’s disgusting. I think I’ll make some of the weirdest recipes in it and see what they’re like. Melange has inspired me! 😂

  • @1234uz
    @1234uz5 ай бұрын

    Speaking of Beets the most tasty way to cook them for me is just wrap in foil add a little Olive Oil and bake in the oven until you can push a fork in the beets easily - they are sweet and juicy cooked this way no need to add anything else

  • @tcr781
    @tcr7815 ай бұрын

    I look forward to your asmr videos more than any other asmr channel I subscribe to. Everything is so artfully done and wonderful. thank you so much!

  • @vivienvortanz7557
    @vivienvortanz75573 ай бұрын

    About the anchovies on the Schnitzel - There is a famous restaurant in Vienna and Salzburg (Meissl&Schadn) which serves Schnitzel with anchovies and capers as the “classic” way to serve Schnitzel- so I guess it’s kind of common

  • @SoundsCurious
    @SoundsCurious5 ай бұрын

    Ha ha, what a hoot - I loved this, thank you! I have a vintage 70s cookbook, too, by an author called Marguerite Pattern (who was a famous British cook in the 60s and 70s) and it's so similar - recipes with random ingredients and photography that's a sea of brown weirdness (with a sad piece of parsley)! Makes me long for some fresh green vegetables😆I wonder if the mystery round thing in the Polish dish is a tomato?

  • @marianroyal7340

    @marianroyal7340

    5 ай бұрын

    I thought it might be a tomato, too.

  • @teveson8256

    @teveson8256

    5 ай бұрын

    My mum had Marguerite Patten books 😄! I love your description of the sea of brown weirdness 😅

  • @michaelpjsmith

    @michaelpjsmith

    5 ай бұрын

    15:14 egg yolk?

  • @Madeleine_des_Esseintes
    @Madeleine_des_Esseintes5 ай бұрын

    Merke: Wenn man selbst die liebsten und ruhigsten Österreicher zur Weißglut bringen will, muss man ihnen ein falsches Schnitzelrezept vor die Nase setzen :D

  • @dovic86
    @dovic865 ай бұрын

    I can tell you were a bit grossed out by the bollito misto lol I can confirm that it's still a beloved stew in northen Italy and many people consider the bovine tongue, the pig's trotter and the tete de veau (without the teeth!) to be delicatessens. I'm not particularly keen on them, though.

  • @dovic86

    @dovic86

    5 ай бұрын

    30:50 that risotto is definitely fake!

  • @bakedzd4933
    @bakedzd49335 ай бұрын

    Yay more Melange!

  • @seanbickmore9773
    @seanbickmore97735 ай бұрын

    Found your channel from your Hygge video, loving your other content too! 😄💯💫🙌

  • @TheMissileHappy
    @TheMissileHappy5 ай бұрын

    Interesting :D my mother has a Dutch cook book from the 80s and there are some really bizarre recipes in it. I guess taste changes over time.

  • @narzoggash
    @narzoggash5 ай бұрын

    Both my grandmas have/ had cookbooks from Gööck. I have one too. Das große neue Kochbuch from hom is great though. It teaches you everything from roasts, soupes, stews, to cakes. And also how to store food probably.

  • @leonjohnson9625
    @leonjohnson96254 ай бұрын

    "How much meat do you want in your recipes?" *Cookbooks from the 70s*: "Yes"

  • @madelaineyassin3117
    @madelaineyassin31175 ай бұрын

    Das Buch hatten meine Großeltern auch. 😂Gefühlt hatte eh jeder dasselbe daheim.

  • @ashsara9233
    @ashsara92335 ай бұрын

    Awww gettt innnn! 😅🎉❤ thank you 🙏🏼

  • @doug_I_do_not_consent
    @doug_I_do_not_consent5 ай бұрын

    I was a teen in the 70's - most of these recipes looked very delicious to me - maybe because our family emigrated from Prossnitz (Prostejov) 120 years ago

  • @maggieangel44
    @maggieangel444 ай бұрын

    I have a feeling that peach looking thing in the Bigos recipe is a piece of apple - but honestly it looks like an egg yolk to me 😂

  • @gpweeden
    @gpweeden5 ай бұрын

    Retro cookbooks are the greatest thing ever.

  • @IsItOrNot
    @IsItOrNot5 ай бұрын

    First: I don’t know if I’ve told you that your hands are really lovely 😊 Second: your sweater looks so cozy and FLUFFY 🤩 Third: I’m going to show this video to my chef husband, not sure if he’s going to 😆 or 😭 Fourth: OMG the teeth 😱 Finally: I laughed so loud at your scandalized “Letters from your enemy” and “sardine abomination” comments 😂

  • @robertmillot2252
    @robertmillot22525 ай бұрын

    In the early 90's I worked for a Swiss chef that garnished his Wienerschnitzel almost exactly that way: capers wrapped in an anchovy on top of a lemon. You're right it's way too thick though, like a McSchnitzel 😊

  • @reverie6034
    @reverie60345 ай бұрын

    Thanks for the laugh. I needed it ❤😂

  • @MelangeASMR

    @MelangeASMR

    5 ай бұрын

    A belated thank you! I'm glad you enjoyed it :)

  • @DjTiesticles
    @DjTiesticles5 ай бұрын

    Old cookbooks are great. I enjoy looking at them but I do wonder how many recipes I would actually make from them

  • @frankkahl3097
    @frankkahl30975 ай бұрын

    I think my mother also owned that book. The authors name sounds very familiar to me.

  • @ogofog9120
    @ogofog91205 ай бұрын

    When I was a kid in England in the 70’s we ate offal all the time, heart, tongue, liver, kidneys, sweet breads. I loved it but I assume we had it was because it was cheap. I hated tripe though.

  • @facubeitches1144
    @facubeitches11445 ай бұрын

    Ahh, the 70s, where one could have fondue on the shag run in conversation pit while wearing the finest in formal polyester eveningwear. And be sure to splash on the Hai Karate after a refeshing Soap-on-a-Rope shower.

  • @Hakabas01
    @Hakabas015 ай бұрын

    15:44 it could be the cap of a mushroom, only thing in the recipe that could even resemble a sort of brown-orange ish half dome shaped thingy

  • @HappyRachel100
    @HappyRachel1005 ай бұрын

    Oh my goodness there were some weird food creations in the 1970s. In the UK there was a TV chef called Fanny Craddock who was famous for her outlandish food presentation and dreadful sounding recipes. If you google her you can see some pictures of them. They will really freak you out 😮

  • @jessicarossman2966
    @jessicarossman29665 ай бұрын

    Boston baked beans are amazing. They don’t have to be greasy. Just depends on how you cook them.

  • @shawnadams2757
    @shawnadams27575 ай бұрын

    Dang that book seen better days.

  • @SteWorthington
    @SteWorthington5 ай бұрын

    I thought it looked like an egg yolk, rather than a peach.... but I see that, too! Then I saw the beef, and I think that what's next to the peas are cherry tomatoes....so maybe that's what's in the other dish? Just got to the end of the video and I'm crying laughing... "This is where I'm done with this book!"

  • @ShinnoEli
    @ShinnoEli5 ай бұрын

    Could the mystery item in the Bigosch be an egg yolk (assuming the pot isn't that large), or a hard-boiled egg that's been cooked in broth so the white's taken on the color? Those are the only ideas I've got, and yes, the fact that it's unidentified is pretty unsettling. 😂 Incidentally, the teeth in the Bollito Misto will be showing up in my nightmares. XDXDXD

  • @jrose1113
    @jrose11135 ай бұрын

    Times Have Changed 😅

  • @kimberlyrepe6672
    @kimberlyrepe66725 ай бұрын

    Didn't know you were vegetarian, but it makes me love you even more 🥦🙌🏼

  • @Slaphitter
    @Slaphitter5 ай бұрын

    I am laughing out loud at our Melange’s outrage over the abomination of sardines on fake McNugget- style schnitzel!

  • @whssy
    @whssy5 ай бұрын

    Getting the first comment in with "this book is by Mr Goock the cook".

  • @TheMissileHappy

    @TheMissileHappy

    5 ай бұрын

    No, it's Gööck, which is pronounced differently :)

  • @whssy

    @whssy

    5 ай бұрын

    @@TheMissileHappy spoilsport...

  • @MissJuniSonnenschein
    @MissJuniSonnenschein5 ай бұрын

    Könntest Du dieses tolle Video auch auf deutsch machen? Liebe Grüße 😊

  • @andyb7925
    @andyb79255 ай бұрын

    I've never heard "abomination" and "tragedy" used to describe a food recipe 😂. I think you could teach Gordon Ramsay a thing or two...🤣

  • @c3baker
    @c3baker4 ай бұрын

    Apparently sardellen und AUCH Kapern! Are traditional garnishes for Wiener Schnitzel. I agree with you it is an abomination and that is probably why no one eats it and no one (even a real Austrian) knows about it anymore, but the cookbook author wasn’t just on drugs. And you are right those look like the frozen schnitzels you get in a company cantine.

  • @MelangeASMR

    @MelangeASMR

    4 ай бұрын

    What clown came up with Kapern 😵‍💫 I reject this knowledge!!!

  • @c3baker

    @c3baker

    4 ай бұрын

    Apparently this is the way it was garnished in the Viennese Court@@MelangeASMR

  • @MelangeASMR

    @MelangeASMR

    4 ай бұрын

    The Habsburg deserved to be banished for that..

  • @Jhj624
    @Jhj6245 ай бұрын

    💓🤗💐

  • @Hakabas01
    @Hakabas015 ай бұрын

    20:08 Funny they call it a "russian national soup" I know it as a sowjet dish with ukrainian origins. At least the variant with beets.

  • @Samsonthestriker
    @Samsonthestriker5 ай бұрын

    So. Much. Ketchup.

  • @Koexistence13
    @Koexistence135 ай бұрын

    Whats better than roses on your piano? ........

  • @MelangeASMR

    @MelangeASMR

    5 ай бұрын

    Parsley of course!

  • @AmericanInAustria
    @AmericanInAustria5 ай бұрын

    SARDINES?! No.

  • @anatimkiv2714
    @anatimkiv27144 ай бұрын

    It may be interesting for you to know that Borschtsch is a UKRAINIAN national dish, not russian.

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