olive oil – We had bacon fat for eggs, crisco for baking, lard for frying, corn oil for frying, and margarine for spreading on things. We didn’t have butter either.
Good parmigiana cheese – We had green can cheese. My daughter was picky and wouldn’t eat parmigiana unless it was aged 2 years.
Any lettuce other than iceberg – We had it with everything. No arugula, no bib, no anything.
Spinach that isn’t frozen – We only had frozen spinach and vinegar.
We never had filet or ribeye steak; we had chuck, round and ground, mostly ground. No wonder well done was the way it was served.
I never knew there was more than one kind of salt. Pink salt, season salt, garlic salt, kosher salt, the possibilities are amazing
Wine can change everything. I don’t drink, but I sure cook with it. I have found that it can improve a lot of dishes. I use my daughter to guide me on this; she is a bit particular but has excellent taste.
We had pots and pans; now I have, in order of use, air fryer, electric skillet, air popper, wok, pressure cooker/slow cooker, and a electric griddle . How did my dad do it all with just a cast iron skillet and pots and pans. (Then again, he didn’t make my food.)