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Weird gelatin recipes2/27/2024 ![]() But as of late, ambrosia has seen a revival thanks to a curious new wave of home cooks who want to rediscover its sweet flavors. For many baby boomers, this dish that maintained wide popularity until the 60's had sickly associations with a food you had to force down, and many avoided making it when they finally came of age (via Foodtribe). While our grandparents may have loved this vintage treat, anyone born in the 50s and later might not have felt the same about ambrosia (via NPR). The beverage has even inspired competitions on who can make the best grasshopper, with traditionalists and mixologists testing their mettle to see who can continue the grasshopper trend with the most success (via Punch). In fact, some bars in in New York City sell upwards of 50 grasshopper cocktails a night, and some trendy spots even spice things up by editing the original recipe with a splash of mezcal (via Eater). Many people's parents didn't drink grasshoppers, and the latest generation of drinkers have claimed the cocktail as their own, thanks to its lack of associations. Savvy bar goers embraced the sweet drink's vintage coolness and style as well as its obscurity. These after-dinner beverages started to disappear with supper clubs, but grasshoppers made their way back to the forefront of the bar scene thanks their 100th birthday. An iconic spin of mixing the cocktail with ice cream also popped up in Wisconsin, a state that never forgot the grasshopper. By the '60s, grasshoppers had made their way into many cocktail parties, serving up a sweet way to enjoy some niche liqueurs (via Gunther Toody's). This drink started making the rounds in the 1950s, despite coming into existence as early as 1919, reports Eater. With flavors this good and a fun time for all, it just makes sense that this retro novelty has once again popped up in homes. Some have even put twists on the classic cheese and chocolate fountain by playing with new flavors, like Mexican-inspired cheese fondues featuring jalapeños and Monterey Jack cheese or a "Mississippi Mudslide" dessert fondue using Baileys and bourbon-infused chocolate. Party hosts have even taken a page from world cuisine and introduced flavors from Chinese hot pot into the mix, bringing the old style of fondue back with a facelift. But fondue persevered thanks to hype from shows like "Mad Men" that showed off the dish, and diners not yet born in the era when fondue made waves have found ways to revitalize this classic favorite.įondue parties have returned and offer a fun alternative to standard dinner parties (via The Manual). While this food trend excited diners, the style of dining and cooking food at one's own table eventually fell out of vogue and even felt stodgy from anyone trying to bring it back (via Napa Valley Register). Nowadays, you can even find Spam as a sushi ingredient and as a star player in experimental cuisine at some of the finest restaurants (via Gothamist). In the Southwest, you can pick up Spam sold with jalapenos, while other regions feature hickory-smoked Spam. The ingredient's recent resurgence thanks to trendy chefs and food trucks has led Hormel to roll out new flavors of Spam for different regions across the United States. ![]() Los Angeles' Roy Choi served up Spam musubi and rice bowl specials with Spam at his restaurant, Chego, while Asian-inspired food trucks across California started serving up trendy meals with Spam as a starring ingredient. ![]() Starting in the early 2010's, fine dining embraced the ingredient, and chefs started including Spam on their menus. ![]() Eventually, Hawaiian restaurants helped lay the groundwork for the modern revival of the Spam, helping the meat regain some of its street cred. The meat especially took off in Hawaii thanks to government sanctions against Japanese-run fishing businesses.
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