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00:00These are the only foods you could legally buy in the United States that have a warning
00:05label on them that say, do not eat as is.
00:09That's because they were packaged by the government to be stored in fallout shelters
00:14during the Cold War, and they weren't exactly what you'd call food.
00:19They were more of a last resort.
00:21During the 1960s and 70s, the U.S. government distributed millions of these civil defense
00:27crackers, packaged in a wax paper and cardboard box that looked like this.
00:33Inside was a plastic bag with 12 individual packets of crackers inside, each one sealed
00:39with a peelable plastic top.
00:41And if you actually tried to eat them well, you would quickly understand why this product
00:47has a warning label on it that says, do not eat as is.
00:52These crackers were dry, flavorless, and some people even said they had a slightly bitter
00:57taste, which could be caused by the plastic that the crackers were packaged in.
01:02They weren't exactly what you'd call edible, but people did their best to find ways to make
01:08them more palatable.
01:10One woman even wrote to Reader's Digest and shared her family's recipe for delicious mountain
01:17toast.
01:19First, you took the crackers and crushed them up into crumbs.
01:23Then you mixed in some sugar, flour, salt, milk, and eggs, and then you fried the mixture
01:29in a skillet until it was brown on both sides.
01:33The recipe also suggested that you could add raisins or nuts to the mix too if you wanted.
01:39But it did warn that the original recipe did not include any fat, so don't add any butter
01:45or oil to the mix, because the whole point of the recipe was to use up these crackers
01:50that otherwise would go to waste.
01:53But I think we can all agree that no matter how many eggs and raisins you add to this mix,
01:59it probably still won't taste good.
02:02People also figured out that if they ground the crackers up into a powder and mix that into
02:08other recipes, it could help stretch the food that they had on hand.
02:12But I guess it also helped to have a little bit of an adventurous palate.
02:18As the Cold War continued and tensions between the U.S. and the Soviet Union grew, the government
02:24began to stockpile more and more of these crackers to be used in the event of a nuclear attack.
02:31By the end of the 1970s, the government had stockpiled over 2.3 billion of these packages.
02:38But thankfully, the Cold War ended, and those crackers never had to be used, and most of
02:46them were destroyed.
02:48However, some people who lived in fallout shelter areas reported that even years after the official
02:55distribution of these crackers had ended, they were still finding them in their fallout
02:59shelter long into the 1980s.
03:02So if you ever do find a box of these crackers in your home, be sure to take a picture and
03:07share it with us on social media.
03:10And if you want to learn more about food history, be sure to subscribe to my channel for more
03:15videos like this one.
03:17And if you really want to help us grow, go ahead and drop us a like and a comment down below.
03:22We love reading your comments.
03:24As always, thanks for watching.
03:26I'll see you next time.
03:28When we think of Jell-O molds, we think of wobbly, jiggly desserts, often brightly colored
03:35and sometimes with fruit at the bottom.
03:37But in the 1950s and 60s, gelatin salads were all the rage, and by that I mean salads made of
03:45gelatin.
03:46These futuristic-looking concoctions were proudly displayed at parties and in the windows of
03:53TV dinners.
03:54They were even served at the White House, and yes, they usually contained vegetables, but
04:00sometimes meat or even canned tuna.
04:03During the atomic age, it was common for food manufacturers to market their products as being
04:09as modern and exciting as nuclear science.
04:12Atomic gelatin molds were brightly colored, often in primary colors and sometimes even
04:19fluorescent.
04:21They were a symbol of the space age and the exciting possibilities of modern science.
04:28One cookbook author even described them as being fun to eat.
04:32Fun to eat.
04:33But how exactly did one make such a creation?
04:37Well, it started with the gelatin.
04:39You could use any flavor, but some popular choices included lime, pistachio, and orange.
04:45The molds themselves came in a variety of shapes and sizes, from simple squares and circles to
04:52more elaborate designs like flowers and even planets.
04:56Once the gelatin was prepared according to the package instructions, it was poured into the
05:02mold and then allowed to set up in the refrigerator.
05:05The fun part was adding the decorations.
05:08Small pieces of vegetables like carrots, celery, and onions were often used, as well as chopped
05:15nuts and seeds.
05:17For a more elaborate design, you could use fruits like bananas, oranges, and grapefruit.
05:23And for the truly adventurous, there was always canned tuna.
05:27The possibilities were endless.
05:30One particularly enthusiastic cookbook author suggested that you could even make a gelatin sculpture.
05:36Just let the first layer set up completely and then carefully peel away the sides of the
05:42mold to reveal your masterpiece.
05:45Of course, this was not without its challenges.
05:48One woman wrote in to complain about the difficulty of removing the mold from the sides of her gelatin
05:54sculpture.
05:55But the author remained optimistic.
05:57With a little patience and care, she said, you can create works of art.
06:04Atomic gelatin molds may seem like a strange and unusual part of our culinary history, but
06:10they were a reflection of the times in which they were made.
06:14They were an era when science and technology were celebrated and when the possibilities of
06:20the future seemed endless.
06:22In a way, they were a symbol of hope and optimism.
06:25A hope that one day we would all be eating our vegetables with the same enthusiasm as we
06:31were eating our jello.
06:33Hey, would you like a drink?
06:36I'm a scientist and I'm going to make you an atomic party punch.
06:40It's a classic Cold War cocktail.
06:42Now, this is not your typical fruit punch.
06:45It's neon colored and it glows under a black light.
06:49And it's spiked with ginger ale and sherbet, which makes it extra fizzy and a little bit
06:54sweet.
06:55The recipe comes from Trader Vic's, and I found it in an old copy of Bon Appetit from 1962.
07:02Now, the original recipe calls for seven different kinds of alcohol, but I'm going to simplify
07:07that a little bit.
07:09We're going to use just three kinds of alcohol, vodka, gin, and rum.
07:14Now, these are clear spirits, so if we just mix them together, it's going to be clear
07:20as water.
07:21But we want this to be neon colored, so we're going to need some food coloring.
07:26Neon colors were very popular in the 50s and 60s.
07:30You can get neon food coloring at most grocery stores.
07:34Or if you want your drinks to glow under a black light, there's a special kind of glow
07:39in the dark food coloring.
07:40It's a little bit more expensive, but totally worth it if you want to impress your friends.
07:46The recipe calls for one cup of fruit punch, one cup of ginger ale, and one two cup of sherbet.
07:54I'm using a neon pink grapefruit sherbet, but you can use any flavor that you like.
07:59And then for the alcohol, it calls for one two a cup of vodka, one four a cup of gin,
08:04and one four a cup of rum.
08:07Now, the first step is to combine the fruit punch and the ginger ale in a pitcher.
08:12Then add your alcohol of choice.
08:15If you're feeling crazy, you can add all three types of alcohol like I did, or you can just
08:21use one or two.
08:22Then add your food coloring and stir it all together.
08:25The more food coloring that you add, the brighter the color is going to be.
08:30So start out with a little bit, and then add more if you need to.
08:34Now, we're going to let this sit in the fridge for at least an hour, so the flavors can mingle.
08:39But if you're in a hurry, you can serve it right away.
08:42To serve, just pour yourself a glass of Atomic Party Punch and enjoy.
08:47Now, if you really want to impress your guests, you can garnish your glass with a little umbrella
08:53and a tiny paper umbrella.
08:56Just make sure that you don't poke anyone in the eye.
08:59Atomic Party Punch is best served at a party with other fun drinks and delicious appetizers.
09:05It's a great way to start off a night of science-themed fun.
09:09I hope you enjoyed today's recipe.
09:11If you did, please hit the like button and subscribe for more fun science and science-themed cocktails.
09:19This is my great-grandma's recipe for cabbage and hot dog casserole.
09:23This dish was cheap, filling, and easy to make with ration-style ingredients.
09:29It became a standby for families worried about stretching their food supplies during tough times.
09:35This recipe is so simple.
09:36Just cook some hot dogs, dice them up, and mix them with shredded cabbage, some salt and pepper,
09:43and pour the mixture into a greased 9-by-13-inch baking dish.
09:47Then repeat the process, and you're done.
09:50You can even make it ahead and freeze it for a quick meal.
09:54In fact, this dish was featured in a magazine in the 60s and 70s,
09:58because it could be made ahead and held in a freezer,
10:01something that was very convenient for busy families or those without much storage.
10:07The original recipe also includes a step where you boil the cabbage to make it more tender,
10:13but we found that wasn't really necessary.
10:16So we just shred it raw, and it turns out great.
10:20Now, this recipe is really versatile.
10:23You can use different types of hot dogs, like beef, pork, or chicken,
10:27and you can spice it up by adding things like mustard, relish, or diced onions.
10:33And if you don't have cabbage, you can use cauliflower or broccoli.
10:38So why don't you give this recipe a try and let us know what you think in the comments below.
10:43And while you're there, make sure to give this video a thumbs up for more great recipes from the past.
10:49Today, we're going to start off with a bang and make some history.
10:53This is a Cold War-era recipe.
10:55It's quick, it's easy, and believe it or not, it was actually quite popular for a while.
11:02And if you don't believe me, there are still plenty of people online today
11:06claiming it to be one of their favorite childhood dishes.
11:09This dish is so simple.
11:11In fact, I'm almost afraid to even call it a recipe.
11:15It's basically just white bread or crackers topped with ketchup,
11:19canned mushrooms, and processed cheese slices.
11:23That's it.
11:23Oh, but we are going to make it better.
11:27Because we're going to take our inspiration from an actual historical recipe
11:31and use fresh ingredients whenever possible.
11:35For the base, we'll use a nice hearty Italian bread.
11:39I like to cut mine into little squares like this.
11:42You can, of course, use whatever kind of bread you'd like.
11:46Whatever kind of bread you have on hand will do just fine.
11:49The original recipe calls for plain old ketchup,
11:52but we're going to kick it up a notch with a nice spicy brown mustard.
11:57And, of course, we'll need some fresh mushrooms and some good old cheddar cheese.
12:02As I was saying, this dish is so simple that you really can't mess it up.
12:06Just take your bread, spread some mustard on top,
12:09then place a few slices of mushroom on top of that.
12:13Now we're going to pour a small amount of water in the pan on low heat.
12:17We just want to steam the mushrooms a little bit.
12:20This will make them softer and a lot more flavorful.
12:24After a minute or so of steaming,
12:27we'll place a slice of cheese on top of the mushrooms.
12:30Then all we have to do is wait for the cheese to melt.
12:34And just like that, we've done it.
12:37We've taken a boring old can of mushrooms and turned it into a gourmet pizza.
12:43Well, maybe not exactly pizza, but hey, it's cheesy, it's saucy,
12:49and it's definitely got that umami flavor that we all know and love from pizza.
12:54Now, I know what you're probably thinking.
12:57Pizza without pepperoni is just an insult.
13:01But remember, this is a wartime recipe.
13:04People were just happy to have something to eat.
13:07If you really want to get fancy, you can even throw a slice of pepperoni on top.
13:12But honestly, I think this tastes pretty good just the way it is.
13:16I really hope you enjoyed this one.
13:18It's definitely a simple recipe, but it's quick, it's easy,
13:23and most of all, it's delicious.
13:25I really hope you enjoyed this one.
13:28Until next time, happy cooking.
13:30Today, we're going to do a Cold War classic Vienna sausage stew out of a can.
13:35This is fallout shelter food.
13:37The whole idea here was that you could have an entire meal in one can,
13:41so you didn't need to open a lot of different things.
13:44It was just one pot or one can for your entire meal.
13:47So we got our Vienna sausages right here.
13:51We've got some diced tomatoes with green chilies, some potatoes, some carrots,
13:56and then we've got some water to kind of thin it out if it's too thick.
14:00And of course, salt and pepper to taste.
14:03And we're just going to kind of build our stew right on top of this.
14:08Now, Vienna sausages are basically just small hot dogs.
14:11So if you like hot dogs, you'll probably like Vienna sausages.
14:16They come in a variety of different flavors.
14:19You've got your beef, your chicken, your pork, and even sometimes turkey.
14:25But today, we're going with the classic beef Vienna sausage.
14:30So we're going to open up our can of Vienna sausages,
14:33and then we're just going to take a handful and throw them in our pot.
14:36Then we're going to open up our can of potatoes,
14:39and we're just going to take a handful of potatoes and throw them in there.
14:43And we're going to do the same thing with the carrots.
14:45We're just going to take a handful of carrots and throw them in there.
14:48And then we're going to take our tomatoes with green chilies,
14:52and we're just going to pour those in there as well.
14:54Now, if you like your stew a little bit thinner,
14:58you can add a little bit of water.
15:00I usually do not, because it's already kind of soupy
15:04from the juices of the Vienna sausages and the tomatoes.
15:08And then, you just want to add a little bit of salt and pepper to taste.
15:13Now, if you're really worried about fallout,
15:16you could always store this in a jar.
15:18I wouldn't recommend it for long-term storage
15:21because of the acidity of the tomatoes.
15:23But if you wanted to, you certainly could.
15:26I personally like to keep mine in the can
15:29because it's easier to store and it lasts a little bit longer.
15:32So we're just going to stir all this together
15:35and then we're going to put it on our little stove burner here
15:38and we're just going to heat this up until it's boiling.
15:42Once it's boiling, we're just going to turn it off
15:45and we're ready to eat.
15:46If you ever find yourself in a situation where you need to use this,
15:51just open it up, heat it up, and eat it right out of the can.
15:55No need to transfer it to another pot.
15:57Of course, if you have a lot of people to feed,
15:59you may want to dump it into a larger pot and heat it up that way.
16:03But if it's just me, I'm eating right out of the can.
16:07So give this a try.
16:09Now, this is something that was issued by the government.
16:11It's not some commercialized version.
16:14This is the real deal
16:15and it's surprisingly still edible after all these years.
16:19So let's take a closer look at what this is all about.
16:23Okay, so this is definitely not your typical bread.
16:27As you can see, it's kind of like a brick.
16:29It looks like something that would be used to build a house,
16:32but it is in fact something that would be used inside of a nuclear bunker.
16:37Now, this is part of the government's preparedness program from the 1960s.
16:42Back then, the government was really encouraging people
16:45to build fallout shelters in their backyards or basements.
16:49And if you had one of those,
16:51you could get certain supplies through the government.
16:54And this was one of them.
16:55This is officially called the Emergency Survival Loaf.
16:59And yes, they did make more than one.
17:01They actually made 24 of these bad boys.
17:05And it comes out to about two loaves per person per year.
17:09So let's take a look at the packaging here.
17:11It says,
17:12Do not open until December 1965.
17:16Well, we definitely did that
17:18because this was found in a storage unit
17:21that was filled with a lot of other vintage items from the 1960s.
17:24So we're guessing this probably came from there.
17:28And it does say right here,
17:30This is a survival food item for use in an emergency.
17:35Following a nuclear attack,
17:36the primary objectives in surviving are shelter,
17:39food, water, and medical care.
17:42And it goes on to say,
17:44A fallout shelter should be constructed
17:46so that it will protect its occupants
17:48from the effects of nuclear fallout
17:50for a period of at least 20 years.
17:53That is quite a long time to be surviving in your shelter.
17:57So let's take a look at the actual loaf here.
18:00You have to admit it does look pretty good.
18:03It almost looks like a normal loaf of bread.
18:06But this is not your grandma's soft and squishy bread.
18:09It's actually very hard, as you can see right here.
18:13It's like rock hard.
18:15The official name for this is
18:17One Dozen Small Loaf,
18:20Emergency Rations, 600 Calorie.
18:23It was created by civil defense planners in the 1960s.
18:27And according to the government,
18:29each loaf contains the following.
18:3124 ounces or 680 grams of flour,
18:3513 ounces or 370 grams of fat,
18:3910 ounces or 280 grams of sugar,
18:43and 3 ounces or 85 grams of powdered milk.
18:48Now the directions are pretty simple.
18:50It says to remove one end of the wrapper,
18:53place the loaf in a 350 degree oven,
18:56and bake it for 30 minutes.
18:57It also says to moisten the bread
18:59with water or milk before eating.
19:02Now I found several different versions
19:04of these online.
19:06Some of them are unopened,
19:07so they're going for as high as $500.
19:10Of course, the one that I have here
19:12has been opened,
19:13and it's not in the best shape.
19:15So I doubt that I would be able to get
19:17anywhere near that much money for it.
19:20Okay, food historians,
19:22I need your help with this one.
19:24So we all know that frozen dinners
19:26are a far cry from the idealized version
19:29of the future that was promised to us
19:31by, well, everybody.
19:34I mean, we were all promised flying cars
19:37and robot servants and freeze-dried meals
19:39that you just add water to,
19:41and bam, gourmet space food.
19:44But what went wrong?
19:45Well, in the early days of the Cold War,
19:49packaged trays of Salisbury steak,
19:51peas, and mashed potatoes
19:53were being marketed as a modern take
19:56on traditional comfort food.
19:58These were sold as futuristic
20:00space-age meals
20:01that could be cooked in their own juices,
20:04and it's easy to see
20:06why they were promoted as such.
20:08The idea is that the food
20:10is pre-packaged and ready to go,
20:12just like the rockets and satellites
20:14that were launched during that time period.
20:17This idea of modernity and efficiency
20:20was further enhanced
20:22by the sleek, minimalist packaging
20:24that was designed to evoke the space age.
20:27The trays themselves
20:28were often made of aluminum,
20:31which was a nod to the space program's
20:33use of the metal in rocket construction.
20:36And the food was presented in a way
20:38that emphasized its convenience
20:40and ease of preparation.
20:43No wonder these were promoted
20:44as meals for the modern age.
20:47But these so-called space-age meals
20:49were not without their critics.
20:51Some people felt that they were too expensive
20:53and that the novelty of eating something
20:56that came out of a box
20:57and into a microwave
20:58was wearing off pretty quickly,
21:00not to mention that the food
21:01was often bland and unappetizing,
21:04which didn't help matters.
21:06But hey, convenience, right?
21:08Just pop it in the microwave
21:09and bam, dinner is served,
21:11just like those astronauts do in the movies.
21:15Today, these retro space dinners
21:17are a fun and quirky piece of history
21:19that remind us of a time
21:21when frozen food
21:22was supposed to be
21:23the wave of the future.
21:25And hey,
21:26maybe one day it will be again.
21:29Maybe one day we'll have
21:30that robot servant
21:31to heat up our dinners for us.
21:33Until then, though,
21:34we can enjoy the convenience
21:36of modern technology
21:37while we wait for the future
21:39to catch up to us.
21:40Speaking of catching up,
21:42I am so behind on my email
21:44that I don't even know where to start.
21:46Oh, wait, I do.
21:49How about that essay
21:50you wrote for me last month?
21:52It's due tomorrow.
21:54Did you forget?
21:55Well, if you turn it in late,
21:58you're gonna get a late penalty.
22:00Oh, wait, you already turned it in.
22:02Perfect.
22:03Let's check it over.
22:05Today's disgusting food combination,
22:08mayonnaise jello salad.
22:10I don't even know
22:11how something can be both so gross
22:14and so sophisticated
22:15at the same time.
22:16But this recipe was, in fact,
22:20published in women's magazines
22:21in the 1950s and 60s
22:24as an elegant dish.
22:26Can you imagine?
22:27Now, normally,
22:29when you make jello salad,
22:31you're combining cooked vegetables
22:32and or fruit
22:33with a box of gelatin,
22:35and then you let it set up
22:36in the refrigerator
22:37to make this wobbly,
22:39jiggly mold of deliciousness.
22:41This recipe is similar,
22:43except for the fact
22:44that you're using mayonnaise.
22:46And I mean a lot of mayonnaise.
22:49The recipe calls for one
22:50and A2 tablespoons of lime
22:52or lemon gelatin.
22:54Now,
22:54if you've ever made jello salad before,
22:57you know that this is not
22:58nearly enough gelatin
23:00to set up properly.
23:01But then again,
23:03this recipe also calls for a whole cup of mayonnaise.
23:07So I guess that explains it.
23:09But wait.
23:11There's more.
23:12You're also going to need
23:13half a cup of chopped celery,
23:15half a cup of chopped onion,
23:17a fourth of a cup of chopped green pepper,
23:19and one and a two cups
23:21of shredded carrots.
23:22That sounds pretty good, right?
23:25Well,
23:26just wait until you see
23:27what else we have to add
23:29to this concoction.
23:30We're going to take
23:31two cans of chicken,
23:32one can of tuna,
23:34one can of salmon,
23:35and one can of apricots.
23:37We're going to mix
23:38all of that together,
23:40pour it into a mold,
23:41let it set up,
23:42and then serve it
23:43to your unsuspecting guests.
23:45This dish was often served
23:47with a garnish
23:47of chopped walnuts
23:49and a dollop of sour cream.
23:51Sour cream.
23:54Why?
23:55I don't know.
23:56I guess because it adds
23:58a nice tangy flavor
23:59that really complements
24:00the taste of mayonnaise.
24:02I'm just kidding.
24:03It probably just makes
24:04the whole thing
24:05look a little less gross.
24:07This recipe is from a time
24:09when it was fashionable
24:10for women to serve
24:11jello molds at parties.
24:14And I guess they just got tired
24:15of serving the same old thing
24:17over and over again.
24:18So they started experimenting
24:20with different ingredients
24:21to create new
24:22and exciting flavor combinations.
24:25As a result,
24:26we have this.
24:28A strange,
24:29jiggly mass
24:30of questionable taste
24:31and texture
24:32that somehow
24:33was considered sophisticated.
24:36I think it's safe to say
24:38that this dish
24:38is no longer on the menu
24:40at fancy restaurants.
24:42Thank goodness.
24:44But if you're still curious
24:45about what it tastes like,
24:47well, I guess there's
24:48only one way to find out.
24:50Let me know your thoughts
24:51in the comments below.
24:53Have you ever tried
24:54mayonnaise jello salad?
24:56Would you ever try it?
24:57And what do you think
24:58it tastes like?
25:00This is the ultimate
25:01protein stretch.
25:03An old school retro recipe
25:04that will make your meatloaf
25:06so moist it'll make
25:07your mama blush.
25:08And we're going to do it again
25:10for the Super Bowl.
25:11This is peanut butter meatloaf.
25:13Now some people are going to be
25:15very nervous about this,
25:16but I promise you,
25:18if you like peanut butter,
25:19you will like this.
25:21I grew up eating this
25:22almost every Sunday
25:23growing up.
25:24Now my mom,
25:26she was not a big spender
25:27when it came to meat.
25:29So she would always mix in
25:30all sorts of things
25:32into her ground beef
25:33to make it go further.
25:35This was back before the days
25:36of leaner ground beef,
25:38so you had all sorts of fat
25:40in there anyway.
25:41So adding peanut butter
25:43was not that big of a deal.
25:44It just gave it a lot
25:46of great flavor
25:47and juiciness.
25:48Today we're taking it
25:49to the next level
25:50with even more protein
25:51and even more flavor.
25:53We're going to be adding
25:54PB2,
25:56which is just dried out
25:57peanut butter.
25:58So it doesn't have
25:59any of the oil
26:00from the peanut butter,
26:01just the protein.
26:03So we're really boosting
26:04the protein up.
26:06And we're going to be using
26:07some natural peanut butter
26:08as well.
26:09We're going to mix it
26:10all together
26:11with our ground beef,
26:12and then we're going
26:13to form it into a loaf
26:15and we're going to top it
26:16with some ketchup
26:17and we're going to bake it
26:19in the oven.
26:20So let's get right to it.
26:22Let's start by combining
26:24our ingredients.
26:25One pound of ground beef,
26:27one four cup of the natural
26:29peanut butter,
26:30two tablespoons of the PB2,
26:32and one egg to bind it
26:34all together.
26:35Get your hands in there
26:36and mix it all together
26:37until it's fully combined.
26:39Once you have even pieces,
26:41roll them out into logs
26:43and place them
26:44into a greased loaf pan.
26:47Now you want to roll them out
26:48a little bit bigger
26:49because as they bake,
26:50they're going to shrink up
26:52a little bit
26:52and you don't want it
26:53to be too full.
26:55You want it to have
26:56a little room to expand.
26:58Now we're going to top it
26:59with the remaining peanut butter
27:00and then we're going to spread
27:02some ketchup on top.
27:04Now my mom always used to make
27:05these really cool little cuts
27:07in the top of the meatloaf,
27:09to keep it from splitting
27:10while it baked.
27:11So let's go ahead
27:12and do the same thing here.
27:14Now we're going to cover it
27:15with foil
27:16and we're going to bake it
27:17in a preheated oven
27:18to 350 degrees for an hour.
27:21After an hour,
27:22we're going to remove the foil
27:24and we're going to bake it
27:25for an additional 15 minutes
27:27to get it nice and brown on top.
27:29Now while it's baking,
27:30go ahead and mix up
27:31your favorite barbecue sauce
27:33or you can use ketchup
27:34and brown sugar
27:35to make a glaze.
27:36We're going to brush
27:38that on top
27:38and we're going to let it bake
27:40for another 5 minutes.
27:41That's going to give us
27:42a nice caramelized sauce on top
27:44and now we're ready to serve.
27:47Let's get this out of the pan
27:48and let's dig in.
27:50This is so good.
27:52The peanut butter
27:53adds so much flavor
27:54and juiciness
27:55to the meatloaf
27:56and by adding the PB2,
27:58we're getting a ton
27:59of extra protein
28:00without adding any extra fat.
28:02It's a win-win.
28:04Now,
28:05if you're one of those people
28:06who is really nervous
28:07about mixing sweet things
28:09with savory things,
28:10I promise you,
28:12you're going to love this.
28:13It's a perfect protein stretch
28:15for the Super Bowl.
28:17It's easy,
28:18it's cheap,
28:19and it's absolutely delicious.
28:22Hi,
28:22it's me from the Culinary Center.
28:25Today we are making
28:26powdered milk pudding,
28:28a Cold War dessert hack.
28:30During the Cold War,
28:32people were preparing
28:33for the worst,
28:34including the end of the world.
28:36Many families
28:37had bomb shelters
28:39either in their backyard
28:40or in the basement
28:41of their home,
28:43and in the event
28:43of a nuclear attack,
28:45they would descend
28:46into these shelters
28:47to ride out
28:48the nuclear blast
28:49and hopefully survive
28:50the fallout.
28:52One thing that people
28:53would bring down
28:53with them into these shelters
28:55was powdered milk.
28:57It was cheap,
28:58it was easy to store,
29:00and it lasted
29:00a very long time,
29:02so it was perfect
29:03for long-term storage.
29:05And after the initial
29:06shock of the blast,
29:08people would come up
29:09out of their shelters
29:10and find that the world
29:12as they knew it
29:13had changed.
29:14And so it was
29:15with these very simple ingredients
29:17that people would make
29:18something very special,
29:20something sweet
29:21to help them
29:22through these uncertain times.
29:24This is a real story
29:25that was handed down
29:26to me from my grandmother.
29:27She told me that
29:29when she was a child,
29:30her family would make
29:31this powdered milk pudding
29:33when they were
29:33in their bomb shelter.
29:35And it's a very simple recipe
29:36that starts with
29:37two cups of powdered milk.
29:40To that,
29:40you're going to add
29:41one two-cup of sugar.
29:43You can use any type
29:44of sugar you want,
29:46and then one four-teaspoon
29:47of salt.
29:48The salt really enhances
29:50the flavor of the milk
29:51and the sugar.
29:52You're going to mix this
29:53all together in a bowl,
29:55and then you're going
29:56to let it sit overnight.
29:58The next day,
29:59you'll notice
30:00that it has thickened.
30:02It's kind of like a custard,
30:04but really what it is,
30:05is reconstituted powdered milk.
30:08My grandmother told me
30:10that they would often
30:10make this the night before,
30:12and then they would
30:13take it down
30:14into the shelter with them
30:15so that by the next day,
30:17it would be ready to eat.
30:19This recipe is very versatile.
30:21You can make it savory
30:22by adding things like
30:24onion powder,
30:25garlic powder,
30:26different herbs,
30:27and spices.
30:28Or you can make it
30:29really sweet by adding
30:30things like vanilla extract
30:32or even chocolate syrup.
30:34I'm going to make
30:34a batch of the sweet version,
30:36and I'm going to
30:37take it home,
30:38and I'm going to
30:38surprise my kids
30:39with this old
30:40Cold War dessert hack.
30:42Until then,
30:43keep calm
30:44and carry a whisk.
30:46When it comes to food,
30:47people are both fascinated
30:49and terrified
30:49of nuclear power.
30:51Just look at how many
30:53people were willing
30:54to eat the radioactive
30:55jelly beans
30:56in that first episode
30:57of Stranger Things.
30:59In the 1950s and 60s,
31:02the Cold War was raging,
31:04and everyone was a little
31:05bit afraid of nuclear war.
31:07But that didn't stop
31:08home bakers from embracing
31:09the whole atomic age thing.
31:12Some decorated their cakes
31:13with frosting patterns
31:15that looked like
31:15mushroom clouds.
31:17Others went all out
31:18and made an entire
31:19cityscape out of cake,
31:21complete with tiny
31:22little atomic bombs
31:23that you could pull
31:24to make it explode.
31:26Because nothing says
31:27celebration quite like
31:29a nuclear blast.
31:31There were even
31:32cake projectors
31:33that could project
31:34the image of a mushroom
31:35cloud onto your
31:36dessert table.
31:37And if you didn't want
31:38to project the image
31:39of the bomb itself,
31:40you could always opt
31:41for a more subtle design
31:43that just kind of
31:44looked like an
31:44atomic pattern.
31:46You know,
31:46for when you're
31:47feeling classy.
31:48Now,
31:49some folks took
31:50a different approach,
31:51and instead of trying
31:52to make their cakes
31:53look like bombs,
31:54they named their
31:55desserts after them.
31:57Like this Jell-O mold
31:58that was first described
31:59in a 1958 cookbook
32:02called Atomic Sweets.
32:04The instructions say
32:05to layer Jell-O in a mold,
32:07then add some fruit
32:08and nuts and let it set up.
32:10Then you turn it out
32:11onto a plate,
32:12and you have
32:13a perfectly formed
32:15little boy atomic bomb.
32:17Or you could make this
32:18a dessert that starts out
32:19as a lime Jell-O mold,
32:21but once it's unmolded,
32:23you take out
32:24the center section
32:25to make it look
32:26like a hollowed-out bomb.
32:28And if you don't want
32:28to get too literal
32:29about the whole
32:30nuclear theme,
32:31you could always go
32:32with something
32:33a little more abstract,
32:34like this green Jell-O mold
32:36with a single cherry on top.
32:39It's just one small step
32:40for man,
32:41one giant leap
32:43for Jell-O kind.
32:45Now I know
32:46what you're thinking.
32:47Great.
32:48Who doesn't love
32:49a good radiation-themed dessert?
32:52But how do I make it myself?
32:54Well, luckily for you,
32:57one of our writers
32:57has put together
32:58a collection of recipes
33:00inspired by the atomic age.
33:02They're easy to follow,
33:04use simple ingredients,
33:05and will hopefully
33:06turn out looking
33:07just as good
33:08as the store-bought versions.
33:09Today we're going
33:10to try and recreate
33:12a Spam and Pineapple casserole
33:14from World War II.
33:16This dish is also
33:17sometimes known
33:18as Hawaiian ambrosia,
33:20and as you can probably
33:21guess by the name alone,
33:23it's sweet, salty,
33:24a little bit spicy,
33:26and totally umami.
33:27It's definitely
33:28not diet food,
33:30but then again,
33:31neither was anyone's
33:32diet during the war.
33:33In fact,
33:34Spam was practically
33:35a household staple
33:37during this time.
33:38In 1945,
33:40more than 70%
33:41of all American families
33:43were eating it
33:44on a regular basis.
33:46The victory garden
33:47that I'm tending to
33:48in this video
33:49is planted
33:50in the exact center
33:51of what used to be
33:52a huge industrial
33:53farm complex
33:55here in California's
33:56Central Valley.
33:57These fields
33:58stretched as far
34:00as the eye could see
34:01and were planted
34:02in things like
34:03wheat,
34:04tomatoes,
34:05lettuce,
34:05and of course,
34:06potatoes.
34:08The massive harvest
34:09would then be shipped
34:10out to soldiers
34:11both here at home
34:12and overseas.
34:15When it comes
34:16to feeding the troops,
34:18there's no shortage
34:18of historians
34:19and food experts
34:21who will tell you
34:22that the quality
34:22and the portion sizes
34:24were often lacking.
34:25So it's no surprise
34:26that food manufacturers
34:28got involved.
34:29Companies like Hormel,
34:31who were already making
34:32a killing off
34:33of canned Spam,
34:34started to experiment
34:35with new recipes
34:36that could make
34:37their product taste
34:38a little bit more exciting.
34:41Enter the Spam
34:41and Pineapple Casserole.
34:44This recipe is said
34:45to have originated
34:46in Hawaii,
34:47where the sweet
34:48and salty flavors
34:49of the islands
34:50are already well known.
34:52We know that the people
34:53of Hawaii were already
34:54eating a lot of Spam
34:55during the war,
34:57but the addition
34:57of pineapple
34:58really does make
35:00this dish feel
35:01like a taste
35:01of the tropics.
35:03Let's get started.
35:04First, we'll need
35:05a two-pound can
35:07of sliced Spam,
35:08one can of crushed pineapple,
35:10a half cup
35:11of brown sugar,
35:12a fourth cup of water,
35:14two tablespoons of butter,
35:16one egg yolk,
35:18one teaspoon
35:18of vanilla extract,
35:20and a fourth teaspoon
35:21of ground cloves.
35:23For the topping,
35:24we'll need a half cup
35:25of crushed pineapple,
35:27a half cup
35:27of chopped walnuts,
35:29and a fourth cup
35:30of shredded coconut.
35:32The first step
35:33is to drain the pineapple
35:34and then combine
35:35all of the ingredients
35:36except for the pineapple,
35:38the walnuts,
35:39and the coconut
35:40into a large bowl.
35:42And you'll want to mix
35:43it all together
35:44until it's nice and creamy.
35:46Once that's done,
35:47we'll pour the mixture
35:48into a greased
35:49eight-by-eight baking dish.
35:52Then we'll top it
35:53with the remaining pineapple,
35:55walnuts,
35:55and coconut.
35:56And now we're ready
35:57to bake.
35:58The casserole
35:59should be cooked
36:00at 350 degrees
36:01for approximately
36:0220 minutes
36:03or until the topping
36:05is nice and brown.
36:07After that,
36:07we'll let it cool down
36:09for just a few minutes
36:10before serving.
36:11And that,
36:12my friends,
36:13is what a spam
36:14and pineapple casserole
36:16from World War II
36:17tastes like.
36:19What do you think?
36:20Would you eat this stuff?
36:21Let me know
36:22in the comments below.
36:23Have you ever wondered
36:24what astronauts
36:25drink in space?
36:26Tang,
36:27tang,
36:28tang.
36:29It may not be
36:29what you'd expect.
36:31This breakfast drink
36:32was marketed as
36:33the space-age drink
36:34of the future.
36:35And even though
36:36it tasted like chemicals
36:37and glowed an eerie orange,
36:40it became a beloved part
36:41of many kitchens
36:42in the 1960s.
36:44Before we get started,
36:46be sure to like
36:47and subscribe
36:48so you never miss
36:49an episode.
36:50Also,
36:50a special thanks
36:51to our supporters
36:52whose names
36:53you can see
36:54on screen right now.
36:55The year is 1957
36:57and America
36:59is enamored
36:59with all things space.
37:02As the Soviet Union
37:03takes the lead
37:04in the space race,
37:05the U.S. government
37:06is determined
37:07to not only catch up,
37:09but to surpass them
37:10in every way possible.
37:12Part of this effort
37:13involves ensuring
37:14that American astronauts
37:16are given
37:16every advantage,
37:18including a special drink
37:20designed to keep them
37:21healthy and alert.
37:22enter Tang,
37:24a freeze-dried
37:25orange drink mix
37:26that was not only
37:27delicious,
37:28but could also be kept
37:30in airtight containers
37:31for extended periods
37:32of time.
37:34The drink was a hit
37:35with astronauts
37:35and soon made its way
37:37to grocery stores
37:38across the country.
37:39But not everyone
37:40was thrilled
37:41about Tang's
37:42growing popularity.
37:44In the beginning,
37:44the drink's main
37:45selling point
37:46was that it was
37:47the same one
37:48consumed by astronauts.
37:49But as more and more
37:51people tried it,
37:52they began to wonder
37:53if it really tasted
37:54like chemicals
37:55and glowed an unnatural
37:57orange in the absence
37:58of sunlight.
38:00Despite these concerns,
38:02Tang continued
38:02to be a staple
38:03in many American households
38:05throughout the 1960s.
38:08In fact,
38:09it was so popular
38:10that people began
38:11to drink it for breakfast,
38:13which led to a whole
38:14new line of Tang products
38:16specifically marketed
38:17towards morning consumption.
38:19By the end of the decade,
38:21however,
38:22interest in space travel
38:23began to wane
38:24and along with it,
38:25Tang's popularity.
38:28Still,
38:28it has managed
38:29to maintain
38:30a small but loyal following
38:32and can still be found
38:33in some supermarkets today.
38:36Now it's time
38:37to hear from you.
38:38Did you ever drink Tang?
38:40It is an iconic dish
38:42made with just
38:43three ingredients.
38:44It's cheap,
38:45it's easy to make
38:46and it's filling.
38:48No wonder it's one
38:48of the most popular
38:49recipes in the world.
38:51This is the first
38:52in a series
38:53about the most frugal meals.
38:55First up,
38:56tuna noodle casserole.
38:58When I think of all
38:59the classic comfort food dishes,
39:01this one is at the top
39:02of my list.
39:04The first time
39:04I ever ate,
39:05it was at a shelter
39:06many years ago.
39:08I was staying
39:09in a shelter.
39:10There were two main soups
39:12we ate every day,
39:13tomato and this,
39:14a tuna noodle casserole.
39:16It brought me back
39:18to that time
39:18in my life
39:19when my stomach
39:20was always rumbling
39:21and I never knew
39:22where my next meal
39:23would come from.
39:24This dish is so synonymous
39:26with poverty
39:26and desperation
39:27that some call it
39:28poor people's lasagna.
39:30But don't let that fool you.
39:32This dish can feed
39:33a family of four
39:34for just over $1 a serving.
39:37And that's with
39:37the good quality stuff.
39:39If you use
39:40cheaper ingredients,
39:42the price per serving
39:43goes down even more.
39:44Our recipe today
39:46is built almost entirely
39:47from pantry staples,
39:49canned tuna,
39:50condensed soup,
39:52and noodles.
39:53Most of the time
39:54the noodles
39:54are egg noodles,
39:56but really
39:56any kind will do.
39:58I like to use
39:59whatever I have on hand.
40:01As for the soup,
40:03sometimes we use
40:04a can of chicken noodle soup
40:06or a can of cream
40:07of mushroom soup.
40:08Sometimes we use
40:10a can of tomato soup
40:11or a can of cream
40:12of celery soup.
40:13Really?
40:15You can use
40:15any soup you want.
40:17Just 10.7 ounces
40:19or 300 grams of soup.
40:21That's all you need.
40:23Oh, and don't forget
40:24the tuna.
40:25Two 5-ounce cans
40:27of tuna,
40:28drained and flaked.
40:29That's 280 grams
40:31of protein.
40:32Now let's talk about
40:34how to make this.
40:35You can cook the noodles
40:36according to the
40:37package directions
40:38and then combine
40:39everything in a big bowl.
40:41Or you can do
40:42what I do.
40:43I combine everything
40:44in a big pot.
40:46Then I add water
40:47and I bring it to a boil.
40:49Once it's boiling,
40:50I reduce the heat
40:51and I simmer it
40:52until the noodles
40:53are tender.
40:54And that's it.
40:55That's all you have to do.
40:57Some people like
40:58to add frozen peas
40:59or corn.
41:01Some people like
41:02to add a can
41:03of diced tomatoes.
41:04Some people like
41:05to season it
41:06with black pepper
41:07or red pepper flakes.
41:09Go crazy.
41:10Add whatever you want.
41:12For me,
41:13the beauty of this dish
41:14is in its simplicity.
41:16A bowl of hot water,
41:18some noodles,
41:19a can of soup,
41:20some tuna,
41:21and a little bit of salt.
41:22That's a complete meal.
41:24That's a 4 out of 5
41:26on the filling-o-meter.
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