July 30, 2025 • 5 mins
These used to be really popular 50 years ago but not anymore!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I thought this was a little interesting.
Speaker 2 (00:03):
Canned foods that were popular fifty years ago that no
one eats anymore.
Speaker 1 (00:10):
Before you tell us, can I tell you a canned
food that still does exist? Yeah, shouldn't anymore.
Speaker 3 (00:16):
The Morn's gonna make in a recipe this weekend, okay, spam?
Speaker 1 (00:21):
Oh yeah, I see that. Oh yeah.
Speaker 3 (00:23):
And I just texted him to tell me exactly what
it is, because we were laying in bed last night.
He was telling me what he's gonna make this weekend,
which I it's just I don't I don't know why
he tortures me, like every time he's gonna make a
giant recipe, it's like, okay, and then I'll be in
the kitchen for thirty seks, like.
Speaker 1 (00:38):
Don't give me the heads up.
Speaker 3 (00:39):
Just but it's some sort of Asian spam fusion thing.
Speaker 1 (00:44):
Hmmm, it might be good. Yeah, if he gets back
to me, i'll tell you.
Speaker 3 (00:48):
But it's like lettuce wraps and there's gonna be rice
involved and spam's gonna be the center of it. So
I'm making fun of him and he's like, you're the
one that bought the spam, and I'm like for you,
I'm like it's just to sit there in case.
Speaker 1 (01:01):
The botomb goes off. I don't expect.
Speaker 2 (01:04):
Anyone to really eat it if there's a tsunami that
makes it to Michigan and spam.
Speaker 1 (01:10):
Does he like corn beef hash uh? Not as much
as I do. I grew up eating that. Oh it's
so good. It is good, so good. And Hormel is.
Speaker 3 (01:19):
The only one I'm familiar with, and not to be
confused with chip.
Speaker 1 (01:23):
Beef salty running gross.
Speaker 2 (01:28):
Okay, so these things were popular fifty years ago.
Speaker 1 (01:31):
No one eats them anymore.
Speaker 2 (01:32):
Did you know they had Chef Boy already had canned
mac and cheese back in the day.
Speaker 1 (01:37):
I feel like I can see that, and it wasn't
that far back in the eighties.
Speaker 2 (01:41):
Yeah, yeah, yeah, it says spaghettios now doesn't mean they're
not around.
Speaker 1 (01:47):
It.
Speaker 2 (01:47):
It's not that they're not around anymore. It's just not
popular anymore. Such spaghettios, as a kid was like, you.
Speaker 1 (01:53):
Know, how are they not popular now?
Speaker 3 (01:54):
I'm always over by there because Warren Lake Seravioli so
on occasion, all by a couple of cans of rabbioli,
specifically only that though, so Raboli, spaghettios Ravoli, Chef boy Ardi,
spaghetti O's or Chef Boyards.
Speaker 2 (02:09):
A Franco American.
Speaker 1 (02:10):
Ah, that's what it used to be. I don't know.
Speaker 3 (02:13):
That's a good question. Were they competing companies? I don't know,
but occasionally they'll do like a four for five. Right,
So when I'm over there, I'll say, what about some
beefarino and some Spaghettios.
Speaker 1 (02:23):
He is straight rabioli and that's it. Oh, that's I
can't get on board with him with that. I would
pick Spaghettio's first, then the bee Feroni, then the rabo.
How about this?
Speaker 2 (02:36):
The brand Sweet Sue had canned whole chickens.
Speaker 1 (02:41):
Yeo, I mean a whole chicken canned. That sounds so graid.
How does it fit in there? I mean is it
like in a tomato juice can? Like one of those
big cans. I don't know. I don't like anything about that. Yeah,
I'm glad.
Speaker 3 (02:54):
I'm sorry about your business, Sweet Big Sue or whatever.
Speaker 1 (02:59):
A bad idea?
Speaker 2 (03:01):
How about and they said primarily in the south boiled peanuts.
Speaker 1 (03:06):
Uh there's a gas station.
Speaker 3 (03:08):
Yeah, uh, I not that far from my house, and uh,
I'm never over on that side of town.
Speaker 1 (03:17):
I think it's a Southern thing. Yeah, but they sell
them boiled peanuts.
Speaker 3 (03:21):
And I was out with some friends and we were
sitting at dinner and I told them and everybody named
the gas station. They're like, we know it. Yeah, it's
a lot. They're they're they're not in cans. You don't
buy them off the shelf. They make them. It's in
a pot like soup.
Speaker 2 (03:34):
Oh yeah, I can't imagine what that. I mean, I
wonder if they're like chestnuts, you know, they're like soft
and kind of wet.
Speaker 1 (03:39):
Yeah.
Speaker 2 (03:39):
No, No, Campbell's pepper pot soup was in Philadelphia. Deviled ham,
which was ground up ham, spiced, impacted into a can
and used as a spread on sandwiches, which sounds like spam.
Speaker 1 (03:51):
That's still around. And the can is paper wrapped. Yeah yeah.
Speaker 2 (03:56):
Old El Paso canned tortillas. They were made with corn,
water and salt. You just store the tortillas on a shelf. Interesting,
And how about canned ribs. The brand Armor had one.
They were specifically cut to work with the can, then
smoked with hickory chips for great flavor.
Speaker 3 (04:15):
That just seems like something we don't need, So I'm
not I'm not sad that that's not around anymore. You know,
there is another thing that's around that I don't know
needs to be. But my mom was into it, and
we used to make fun of her, like we were.
Speaker 1 (04:27):
Like Bana sausages.
Speaker 2 (04:28):
Yes, yeah, my brother eats some and the vinegar.
Speaker 1 (04:31):
My mom loved that. What's wrong with you?
Speaker 2 (04:33):
You know how we know your mom ate them because
you can smell them seven days later. You know, when
somebody eats a Banna sausage, it lingers.
Speaker 1 (04:41):
Oh brother, what taste like?
Speaker 2 (04:46):
They're like a firm, mushy hot dog and vinegar. It's bizarre, yeah,
baloney right, and.
Speaker 3 (04:53):
It fills the can or however many sausages can fit
in the can.
Speaker 1 (04:56):
So gross it'll make you want to eat some spam.
Speaker 2 (04:59):
My brother would sneak him and eat him because my
mother hated the smell so bad. But like you can't
escape you always he always got caught because he smelled
like I think one year for Christmas eyes in the casey,
I love that sausages
I thought this was a little interesting.
Speaker 2 (00:03):
Canned foods that were popular fifty years ago that no
one eats anymore.
Speaker 1 (00:10):
Before you tell us, can I tell you a canned
food that still does exist? Yeah, shouldn't anymore.
Speaker 3 (00:16):
The Morn's gonna make in a recipe this weekend, okay, spam?
Speaker 1 (00:21):
Oh yeah, I see that. Oh yeah.
Speaker 3 (00:23):
And I just texted him to tell me exactly what
it is, because we were laying in bed last night.
He was telling me what he's gonna make this weekend,
which I it's just I don't I don't know why
he tortures me, like every time he's gonna make a
giant recipe, it's like, okay, and then I'll be in
the kitchen for thirty seks, like.
Speaker 1 (00:38):
Don't give me the heads up.
Speaker 3 (00:39):
Just but it's some sort of Asian spam fusion thing.
Speaker 1 (00:44):
Hmmm, it might be good. Yeah, if he gets back
to me, i'll tell you.
Speaker 3 (00:48):
But it's like lettuce wraps and there's gonna be rice
involved and spam's gonna be the center of it. So
I'm making fun of him and he's like, you're the
one that bought the spam, and I'm like for you,
I'm like it's just to sit there in case.
Speaker 1 (01:01):
The botomb goes off. I don't expect.
Speaker 2 (01:04):
Anyone to really eat it if there's a tsunami that
makes it to Michigan and spam.
Speaker 1 (01:10):
Does he like corn beef hash uh? Not as much
as I do. I grew up eating that. Oh it's
so good. It is good, so good. And Hormel is.
Speaker 3 (01:19):
The only one I'm familiar with, and not to be
confused with chip.
Speaker 1 (01:23):
Beef salty running gross.
Speaker 2 (01:28):
Okay, so these things were popular fifty years ago.
Speaker 1 (01:31):
No one eats them anymore.
Speaker 2 (01:32):
Did you know they had Chef Boy already had canned
mac and cheese back in the day.
Speaker 1 (01:37):
I feel like I can see that, and it wasn't
that far back in the eighties.
Speaker 2 (01:41):
Yeah, yeah, yeah, it says spaghettios now doesn't mean they're
not around.
Speaker 1 (01:47):
It.
Speaker 2 (01:47):
It's not that they're not around anymore. It's just not
popular anymore. Such spaghettios, as a kid was like, you.
Speaker 1 (01:53):
Know, how are they not popular now?
Speaker 3 (01:54):
I'm always over by there because Warren Lake Seravioli so
on occasion, all by a couple of cans of rabbioli,
specifically only that though, so Raboli, spaghettios Ravoli, Chef boy Ardi,
spaghetti O's or Chef Boyards.
Speaker 2 (02:09):
A Franco American.
Speaker 1 (02:10):
Ah, that's what it used to be. I don't know.
Speaker 3 (02:13):
That's a good question. Were they competing companies? I don't know,
but occasionally they'll do like a four for five. Right,
So when I'm over there, I'll say, what about some
beefarino and some Spaghettios.
Speaker 1 (02:23):
He is straight rabioli and that's it. Oh, that's I
can't get on board with him with that. I would
pick Spaghettio's first, then the bee Feroni, then the rabo.
How about this?
Speaker 2 (02:36):
The brand Sweet Sue had canned whole chickens.
Speaker 1 (02:41):
Yeo, I mean a whole chicken canned. That sounds so graid.
How does it fit in there? I mean is it
like in a tomato juice can? Like one of those
big cans. I don't know. I don't like anything about that. Yeah,
I'm glad.
Speaker 3 (02:54):
I'm sorry about your business, Sweet Big Sue or whatever.
Speaker 1 (02:59):
A bad idea?
Speaker 2 (03:01):
How about and they said primarily in the south boiled peanuts.
Speaker 1 (03:06):
Uh there's a gas station.
Speaker 3 (03:08):
Yeah, uh, I not that far from my house, and uh,
I'm never over on that side of town.
Speaker 1 (03:17):
I think it's a Southern thing. Yeah, but they sell
them boiled peanuts.
Speaker 3 (03:21):
And I was out with some friends and we were
sitting at dinner and I told them and everybody named
the gas station. They're like, we know it. Yeah, it's
a lot. They're they're they're not in cans. You don't
buy them off the shelf. They make them. It's in
a pot like soup.
Speaker 2 (03:34):
Oh yeah, I can't imagine what that. I mean, I
wonder if they're like chestnuts, you know, they're like soft
and kind of wet.
Speaker 1 (03:39):
Yeah.
Speaker 2 (03:39):
No, No, Campbell's pepper pot soup was in Philadelphia. Deviled ham,
which was ground up ham, spiced, impacted into a can
and used as a spread on sandwiches, which sounds like spam.
Speaker 1 (03:51):
That's still around. And the can is paper wrapped. Yeah yeah.
Speaker 2 (03:56):
Old El Paso canned tortillas. They were made with corn,
water and salt. You just store the tortillas on a shelf. Interesting,
And how about canned ribs. The brand Armor had one.
They were specifically cut to work with the can, then
smoked with hickory chips for great flavor.
Speaker 3 (04:15):
That just seems like something we don't need, So I'm
not I'm not sad that that's not around anymore. You know,
there is another thing that's around that I don't know
needs to be. But my mom was into it, and
we used to make fun of her, like we were.
Speaker 1 (04:27):
Like Bana sausages.
Speaker 2 (04:28):
Yes, yeah, my brother eats some and the vinegar.
Speaker 1 (04:31):
My mom loved that. What's wrong with you?
Speaker 2 (04:33):
You know how we know your mom ate them because
you can smell them seven days later. You know, when
somebody eats a Banna sausage, it lingers.
Speaker 1 (04:41):
Oh brother, what taste like?
Speaker 2 (04:46):
They're like a firm, mushy hot dog and vinegar. It's bizarre, yeah,
baloney right, and.
Speaker 3 (04:53):
It fills the can or however many sausages can fit
in the can.
Speaker 1 (04:56):
So gross it'll make you want to eat some spam.
Speaker 2 (04:59):
My brother would sneak him and eat him because my
mother hated the smell so bad. But like you can't
escape you always he always got caught because he smelled
like I think one year for Christmas eyes in the casey,
I love that sausages
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