Most unhinged recepies - From ingredient lists to done meal

[Terfatron]

I was looking up Pavarotti the other day and fell in to a rabbit hole of trying to find the man's cookbooks.
I had no luck finding one I could buy but I did find this recepie
Pavarotti's Glazed Ham with Seville Oranges
The ingredients list is normal stuff but the outcome...



Except like Tudor food and Jack, what's the most unhinged food you come across from a non lolcow entity?

Is there a old lady you know mixing weird stuff calling it "tradition"?
How about your local Facebook group?
Fitness influencer trying to make "healthy x"
Maybe your dad is making some weird shit saying "we ate it all the time when I was a kid" trying to cover up his lack of cooking skills.

Show us the best of the worst be it recepies, pictures or anecdotes

 

[Elite Kipchak]

 

[Angry Shoes]

Any of the recipes from old cookbooks that involve heavy use of Jell-O

 

[SCV]

You know what really hits the spot in the winter? Some hot Dr. Pepper.

 

[GratsTheat783]

Do homebrewing recipes count? I think cock ale might count, from Boots' Book of Homebrewing by Ben Turner.

Spoiler: Cock Ale

The best of these old recipes is Cock Ale, adapted by the author from an eighteenth century recipe that was very popular among farmers.

500g Malt Extract
20g Hops
250g demerara sugar
280ml dry white or tawny white
the carcase of a plainly roasted chicken
3.8 litres of water
beer yeast

1. Use the carcase, bones, wing tips, parson's nose, trimmings and neck of a plainly roasted chicken - no stuffings or herbs - after it has been carved for a meal, no bones being served!
Crush all these together, chopping up the bones with a stout knife. Place them in a bowl, cover with white wine and leave in refrigerator.
2. Boil the hops in some of the water for half an hour.
3. Dissolve the malt extract and sugar in warm water.
4. Strain on the hop liquor, top up with cold water, cover and leave to cool.
5. Add the yeast, stir well and cover.
6. As soon as the beer is fermenting really well - after thirty six to forty eight hours - strain in the wine.
7. Place the chicken in a wide mesh nylon or muslin bag and suspend in this brew for two days.
8. Remove the chicken, stir the beer and ferment out, keeping the beer covered at all times.
9. Move the beer to a cold place for two days, then syphon into bottles.
10. Prime with castor sugar at the rate of one 5 ml spoonful per quart; seal and store for one month.

Note: This is a superb, well-flavoured beer of good body and texture. Serve it slightly chilled.

 

[HamFan]

I have family that do some nasty recipes that are "traditional" with them. One example- Snickers Salad. It's in the ambrosia/Watergate salad family of concoctions. Apples, cool whip, instant pudding, and of course snickers. Except they do it real old school, 50s style and add celery to it like great granny did.

Maybe your dad is making some weird shit saying "we ate it all the time when I was a kid" trying to cover up his lack of cooking skills.

My husband is that dad, with his sloppy joes made with a can of chicken gumbo. It's how his dad and Grandpa made sloppy joes, apparently. It must've been something Campbell's came up with back in the day.

 

[Epikusername4]

You know what really hits the spot in the winter? Some hot Dr. Pepper.
View attachment 7541303

shocking thing is its really good it tastes like warm sweet tea add lemon to it

 

[BohemianBorzoi]

Anything from Ramen Joy by Cathy Mitchell