Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Because of the wording ahead of the recipe, I’m going to guess that I got this from the same edition of the paper as the potato salad recipe that puzzled me so much. A Google search for “Jane Erwin” and “food writer” or “recipes” yields nothing, so she has faded into cooking history. This might be from a church cookbook, community cookbook, etc., where someone might contribute recipes?
Anyhow. This is pretty straightforward, I think… wait. THREE QUARTERS OF A CUP OF SUGAR? Wow! I’m trying to wrap on that one. Even for a marinade, that is almost 50% by volume! And: crisp-cook the vegetables, then marinate for 24 hours….
I don’t know. It honestly doesn’t sound all that bad. It’s probably going to taste like those three bean salads everyone used to take to potlucks back in the day, y’know? Where they weren’t really all that good, but you finished them off anyhow because, something (sugar)?
People are weird stuff back then. But they were trying.
We know so much more about the evils of sugar than we knew back then. I remember when I was a kid I would put so much sugar in a bowl of Cheerios that there would be a layer of sugar sludge in the bottom of the bowl when I finished. Mom thought nothing of it. I was so active I burned it off but it couldn’t have been good for me.
I have never even heard of vegetable marinade. Wouldn’t it be better to drop the sugar and pickle them? Surely, that would be a better outcome for the effort?
As an aside, it kinda strikes me as a super interesting project to acquire a BBQ cookbook from the 50s or 60s (surely Weber or PK have something) and post some of the old recipes.
I just looked; I culled a lot of stuff due to space limitations. The oldest one I have is 1982, and I actually still use that one every now and then! The other two are '88 and '90.
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