• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MsMarmiteLover

  • Food
    • Recipes
    • Vegetarian
    • Vegan
  • Travel
    • France
    • Italy
    • Spain
    • UK
  • Wine
  • Gardens
  • Supperclubs/Events
  • About
    • Published Articles
    • Books
  • Shop
    • Cart

Are you hungry tonight?

January 5, 2010 24 Comments Filed Under: Food, Recipes, Uncategorized

I love the packaging on American foods…

I’m working on the Elvis menu for Friday night 8th January, his 75th birthday if he’d still been alive.

I’m using two books: ‘Eating the Elvis Presley Way’ by David Adler and ‘Fit for a King, The Elvis Presley Cookbook’ by Elizabeth McKeon, Ralph Gevirtz and Julie Bandy.
I’m having to figure out some American cooking terms such as broil which is grilling but underneath, to scallop which is to bake food in a casserole dish with sauce, and of course drinks are ‘beverages’ and measurement are in pounds, cups or sticks. Many American recipes include instant food: for instance you’ll often see: to make a cake, take a pack of Betty Crocker cake mix then add Betty Crocker icing.
My parents have a house in Florida. I was making some Margarita cocktails and boiling some sweet corn in a salt and sugar mix for the barbecue and these middle-aged women, wives and mothers, starting whispering to each other “did you see what she is doing? She’s making margaritas without a mix! Look how she’s doing the sweetcorn”. I realised that they simply never cooked, certainly not from scratch. I understood though, it was so hot, you’ve spent all this money on cooling down your house with air -conditioning, why would you want to heat it up again? Making a barbecue outside in the summer heat of Florida was a mosquito ridden nightmare. Nobody had much of an appetite either.
Elvis’s food was southern ‘comfort’ food, basics like corn and squash deriving from Native American culture. Corn is very important to American cuisine: it’s used for liquor (Bourbon), syrup (corn syrup), bread, as a vegetable, as a porridge ‘grits’ and, was sometimes treated with lime to make it easier to digest.
Southern cooking was a shared heritage between both blacks and whites despite other differences: white southerners living in other parts of the States would often go to black restaurants to eat the cooking of their childhood.
Elvis grew up in poverty, but at Graceland he had a cook. Despite possessing a grand dining room, he usually ate in the ‘jungle room’ which was furnished with Kon Tiki chairs, rabbit fur throw pillows, fake fur lampshades and a waterfall. He also frequently ate in bed. Hmm I suppose some people could eat in my bed if they wanted…
Graceland dining style included towels rather than napkins, gold plated glasses, and all the food should be cut up into bite-size pieces. The TV was always on during the meal. Elvis loved butter and salt. He preferred his food over-cooked. As David Adler writes:

“Coincidentally, Elvis’s favorite word of endorsement was ‘burnt’. ‘That’s burnt, man’ he would say, which could indicate either a good steak or a good performance”.

You have to remember that this is a guy that died from his distended and blocked intestine splitting open inside of him whilst on the toilet. I think the official inquest called it ‘strain’. He lived on fat, sugar, salt and pills (I’m afraid guests will have to provide their own prescription medicines. Elvis took quaaludes, Valium, Valmid, Demerol, Amytal, Nembutal, Elavil, Aventyle, Codeine and Sinutab). While I do hope that no one dies on the loo (we’ve only got one) this is the effect I’m trying to recreate.

I haven’t fixed upon the menu but this is what it’s shaping up to be:
Bottle of Bud
Fried peanut butter and banana sandwiches.
Fried dill pickles
Glass of Milk or buttermilk
Cornbread.
Candied sweet potatoes
Sweet Corn.
Grits with cheese
Fried collard greens.
Blackened catfish (Vegetarian hot dogs for veggies)
Fried fries.
Home-made Baked beans.
7up salad.
Ketchup (classed as a vegetable for these purposes)
Mustard (ditto)
Relish (quite healthy)
Cherry, apple and pecan pie.
Bourbon and coca cola jelly
Coke and Root Beer £1 a bottle
One of the interesting aspects of Adler’s book is the attitude to food in 1950s America. Pre-packaged food was considered more modern, more cutting edge, than traditional, baked from scratch Southern cooking. Many recipes came from the back of packets. The Atomic bomb was also influential: radio- active colours, oversized food, food that was so processed as to look plastic. Elvis was even called ‘The nation’s first Atomic Powered singer’. In the 50s, the attitude of the American public towards nuclear bombs was not yet coloured by the environmental activism of the 60s; they were convinced by the authorities that this technology had hastened the end of the second world war.
Adler also points out that many of the Elvis sightings since he died were in “food related circumstances – grocery stores or fast food restaurants.”

Recent posts

Blueberry galette recipe

July 14, 2025

High protein recipes: roast tofu block

July 2, 2025

Sour cherry and rose ice cream recipe

June 28, 2025

Previous Post: « New events and The Underground Farmers & Craft Market
Next Post: Elvis night at The Underground Restaurant »

Reader Interactions

Comments

  1. Natalie

    January 5, 2010 at 6:03 pm

    Wish I could come – sounds great. I took a driving tour around the southern states, including Graceland and the shotgun house where Elvis was born, last year. Being veggie I avoided a lot of the traditional southern foods but I did enjoy biscuits and grits (at least when they had a bit of cheese mixed in). Sounds like it's going to be a really fun night. Fingers crossed about the loo!!

    Reply
  2. Anonymous

    January 5, 2010 at 6:28 pm

    Not 75 years old??????????

    Reply
  3. Sarah, Maison Cupcake

    January 5, 2010 at 7:40 pm

    I've never been grabbed by Elvis (ha ha) but this menu sounds incredible and I wish I was coming, I bet you'll have fabulous night.

    Reply
  4. theundergroundrestaurant

    January 5, 2010 at 8:17 pm

    Oops you are right…will correct post thanks!

    Reply
  5. The Curious Cat

    January 5, 2010 at 10:30 pm

    What is it with celebs and all this medication? Someone said to me recently that US meds are much stronger hence the addiction…I don't know…are they more readily available or something?

    Anyway returning to food – I enjoyed this entry. Sounds like you've been reading up on your subject! I'm not sure this meal will go down well with potential January detoxers but oh well! You only live once and diets and detoxes are overated anyway in my opinion.

    I used to live in the US as a child…I sure did like my Betty Crocker! But sugar/salt corn – do tell more, it never occurred to me to add sugar…? xxx

    Reply
  6. The Curious Cat

    January 5, 2010 at 10:32 pm

    PS On your recommendation I ventured down to Leong's Legend – not bad! I quite enjoyed it compared to the usual chinese fare. We had the aubergine there and it was gooood and the dim sum! Thanks for flagging it up! xxx

    Reply
  7. The Curious Cat

    January 5, 2010 at 10:33 pm

    PPS We tried those dumplings too and they were very enjoyable though we went for the whole shoving them into your mouth approach and being alarmed and surprised at the bursting hot soup rather than the more delicate approach you mentioned below! Whoops…xxx

    Reply
  8. theundergroundrestaurant

    January 5, 2010 at 10:38 pm

    Hi CC: yes I boil my sweetcorn in a sugar and salt mixture then barbecue it. It softens and sweetens the corn.
    yes quite fiddly to eat those soup dumplings isn't it?

    Reply
  9. Kami Rice

    January 6, 2010 at 2:14 am

    Glad to know I'm not crazy about how hard it can be to cook American when outside the States. During my three months in London in Fall '08 I realized how non-transferable many of my recipes were because they include something pre-packaged. Have been trying to cook from scratch more now that I'm back in Tennessee (Nashville rather than Memphis). Enjoy your Elvis meal!

    Reply
  10. Palfrey

    January 6, 2010 at 7:51 am

    Would have loved to come along, but sadly/usefully Elvis' 75th is my 29th, so I will be drinking elsewhere…

    Reply
  11. Animal Disco

    January 6, 2010 at 7:56 am

    Hi Ms ML, and a very, VERY happy, prosperous and downright sparkly new decade to you! One of my resolutions is to make it over to your place SOON! Meanwhile: will you be raising a glass to a certain Mr Bowie on Friday, too? The dear old dame/Thin White Duke will be turning – what, 41 again??? I'm not sure he'd approve of the menu…but I do! Have fun, and be in touch soon xxx

    Reply
  12. Anonymous

    January 6, 2010 at 8:55 am

    When you broil, the heat comes from above, not below, and in general you put the food just a few inches below the heat source (or most good American recipes would tell you how many inches from the heat the food should be). Mentioned just to keep you from a potential cooking problem.

    Reply
  13. theundergroundrestaurant

    January 6, 2010 at 12:21 pm

    Anon: are you sure? So basically broiling is grilling?
    I keep getting different stories on broiling.
    Animal Disco: of course! Bowie too. I was a member of his Fan club. And Shirley Bassie was born on that day.
    Palfrey: have a good one!
    Kami rice: one of the best 'ready made' recipe (all very Duchamp) from the states was find pack of onion soup powder add sour cream and you have a dip! Love it.

    Reply
  14. James

    January 6, 2010 at 12:30 pm

    I thought broiling was just grilling. Americans have funny words. Like grits.

    Keep meaning to try the sweet potato topped with marshmallow.

    Marmite flavour baked beans?

    Reply
  15. rockmother

    January 6, 2010 at 12:36 pm

    Squeazee Cheez? Key Lime Pie? Ugh I feel sick but it all sounds fab. I think you should wear a little white rhinestone cape whilst cooking. Broiling is basically searing then adding fat at last minute to seal (I think). Bleaurgh.

    Reply
  16. theundergroundrestaurant

    January 6, 2010 at 12:42 pm

    Rockmother: yes I want a cape!
    James: sweet potatoe pie with marshmallows…brilliant idea…have a link to a recipe?

    Reply
  17. An American Girl in London

    January 6, 2010 at 2:57 pm

    Anon's right…broiling is the heat from above. Typically in american ovens the broiler is a small space below the oven.

    Reply
  18. Sarah

    January 6, 2010 at 4:17 pm

    This menu looks great – I also love American packaging. So bright!

    Reply
  19. shayma

    January 7, 2010 at 1:02 pm

    Happy New Year, Ms. M. This looks like a challenging menu. I was laughing at the part about the margaritas- very naughty of you to have tried to prepare them without a mix! Best of luck with the dinner, I enjoyed reading this post. (BTW americans still like to use betty crocker mixes with add-ins to make it taste "real"). x

    Reply
  20. Scarlett the Heavenly Healer

    January 7, 2010 at 1:15 pm

    Hahaha! This made me laugh. Love the way you write.

    Good luck with it all, particularly the bathroom – I hope nobody dies on your toilet from 'strain' – YUK!!!

    Happy Birthday Elvis. RIP.

    Reply
  21. Petra Barran

    January 7, 2010 at 11:47 pm

    I cannot WAIT! X

    Reply
  22. scandilicious

    January 9, 2010 at 7:55 am

    Brilliant! I love kitsch Americana in all its guises 🙂

    Hope the night went well and your guests appreciated the HUGE effort you've gone to creating this menu. Elvis himself must be crooning with joy from the grave…

    Reply
  23. Laura Nickoll

    January 9, 2010 at 9:34 am

    Happy Birthday, Elvis! I love grits, but it's so expensive over here. I put two boxes on my Christmas wish list, and my wish was duly granted. A bit of butter and salt and pepper, spot on.

    If you're ever Memphis bound, can I recommend a few places (Jon's an Elvis fan, so we were there last Jan): Coletta's pizza – deep-pan heart-stoppers: barbecued pork pizza smothered with BBQ sauce. The Arcade Diner (another Elvis favourite) serves up incredible Southern breakfasts. And, for some light digestive relief: a fish "ka-bob" at The Flying Fish.
    Have a great meal tonight.

    I have all my American grandmother's recipes (hundreds: she was a home ec) to try out, so may need your advice on US ingredients/conversions some time soon!

    Reply
  24. hollarback

    February 22, 2010 at 6:04 am

    You should make coco-cola cake for dessert for it to be very southern, or a red velvet cake.

    Elvis wasn't exactly a healthnut, and even Southerners think some of what he ate was gross.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

msmarmitelover

Just had this window built by @odgjoinery and stai Just had this window built by @odgjoinery and stained glass window to match the front door by @wstoneglass beautiful work. Thank you so much. #edwardianhouse #victorianhome #stainedglass #joinery #restoration #london #kilburn
Stuffed peppers: filled with soaked fine bulgur wh Stuffed peppers: filled with soaked fine bulgur wheat, hazelnuts, sherry soaked sultanas, preserved lemon, smoky paprika, garlic, dill, coriander leaves , mint, and ground seeds, cumin,pumpkin seeds baked in the oven for 45 minutes. Serve with yoghurt. Delish! #latesummer #recipe #vegetarian #vegan #middleeasternish
My book Msmarmitelover’s secret tea party is now My book Msmarmitelover’s secret tea party is now available on @ckbk which is like Spotify for cookbooks - check it out or buy a signed copy from my website #afternoonteaparty
Next door there are 2 damson trees in the grounds Next door there are 2 damson trees in the grounds of the council flats. The ground smelled like jam. I picked a few kilos, 3 kilos after sorting through. I put them, crushed, stones included, in a clean glass container, with 1.5 kilos of sugar and 2 litres of gin ( I may add another), I’ll leave them for 3/4 weeks then filter. Damson gin for Christmas.
Fig, chocolate and chestnut tart- recipe in my boo Fig, chocolate and chestnut tart- recipe in my book Msmarmitelover’s secret tea party. This is rather adult, using bitter dark chocolate ganache, chestnut flour and figs from my garden. #figrecipes #chocolate #baking
Went for an evening of Turkish music and entertain Went for an evening of Turkish music and entertainment @kibele.london Fantastic margarita cocktails, great food, generous portions and wonderful entertainment. In the end we all got up and had a go at belly dancing, #turkishfood #london #londonnights
I’ve got Covid (day3) so not much food in the ho I’ve got Covid (day3) so not much food in the house. I found some floppy- going black- carrots in the salad drawer, so I peeled and resuscitated those. Chopped them into a saucepan with a couple of cubes of vegetable stock and a litre of hot water. Then I added a couple of tablespoons of smooth peanut butter, a clove of garlic, 1 tsp of ground cumin, half a preserved lemon. Just stuff I had around. Simmered till the carrots were soft then blended in the @vitamixuk I can honestly say the vitamix is my most regularly used bit of kitchen kit. Anyway- hey presto- a high protein soup with fibre. I hope I test negative before I totally run out of food. #solo #covid #highprotein #soup
I wrote this long read for @scotnational about the I wrote this long read for @scotnational about the anti G8 camp in Stirling to protest against the G8 in Gleneagles. I partipated in the camp & protest along with my daughter @siennamarla playing in the samba band, part of the Pink Bloc. The camp was an incredible experience- the possibility of a different type of politics, of horizontal democracy. It was also a lot of fun. But our protest was tragically overshadowed by the 7/7 bombings in London. We wanted to create a new world but by the actions of a few disaffected British Muslim terrorists our positive movement for change was drowned out by hideous violence against normal ordinary people. Here is my account. 20 years anniversary #7/7 #londonbombings #scotland #antig8 #protest #gleneagles
Cheap stuff. Since the pandemic money has been tig Cheap stuff. Since the pandemic money has been tight. I shop at Lidl and aldi for food, Vinted, Portobello and Primark for clothes. The first pic is gazpacho with a banderilla from Lidl. They often have Spanish weeks and other nationality foods at a bargain price. I love those huge cartons of gazpacho- I glug it down like juice, especially in the heat. The banderillas are sold by the jar. Second pic is me in a primark vest, cardi, with an Anthropologie sale belt and old denim shorts from 10 years ago. Sorry about the mess behind, I sold a piece of furniture, a desk I found on the street, painted enamel green with ‘bamboo’brass handles which I sold on eBay for £225 #needsmust #thrift
My tea book Msmarmitelover’s secret tea party is My tea book Msmarmitelover’s secret tea party is now out on the cookbook app @ckbk it’s now out of print but you can still buy some print copies via me or Amazon. However you can see all the recipes ( like my sour cherry icecream which I served last week) on this site which is like a Spotify for cooks. Arguably afternoon tea is a meal which the English do better than any other country. #cookbooks #afternoontea #supperclubs
Saturdays midsummer supperclub was mostly a bbq on Saturdays midsummer supperclub was mostly a bbq on the @biggreenegguk I divided the meal into fragrance families: vegetal, fougere (fern), green notes, fresh: asparagus, garden artichokes on the bbq, dolmades made from my garden vine leaves. Then citrus fragrances with yuzu, 🍊 🍋 bergamot glaze, salmon, smoked tofu steaks, vegan smoked salmon carrot. Next spice which in perfume is oriental spices: bbq mini aubergines with paprika seed oil, home ground garam masala, a tahini caper dressing. Then wood and resinous fragrances using rosemary oil brushed bbq mini peppers, pine syrup on labneh, mushrooms a la grecque with juniper, finally the floral family of fragrance with sour cherry and rose icecream, lavender shortbread  hearts and orange flower water meringue kisses. It was a lively warm evening- children were welcome. There was a bonfire, lots of wine and laughter. I buy welding gloves £12 from Amazon  to use with the bbq. I also use @pomoragoodfood oils #london
With my home grown artichokes, grown from seed for With my home grown artichokes, grown from seed for tonight’s supperclub.
Sour cherries from the garden for my midsummer sup Sour cherries from the garden for my midsummer supperclub in the garden this Saturday 21st June. Tickets available, link in bio. Also at this link: https://substack.com/redirect/5a700a44-49c1-4e6d-834f-8d4851f98f45?j=eyJ1IjoiMWUzYm4ifQ.njFJL9K8WpzSqVZ5HFSvq84gnJeUD7reFZV9LrDwYtI #midsummernightsdream #supperclub #og #sourcherry
Can’t wait to delve into this by one of my favou Can’t wait to delve into this by one of my favourite food writers @kitchenbee it’s got everything: kitchenalia, divorce and food. Did you know that what we call heartache is actually stomach ache? It’s now recognised that rejection actually causes physical as well as psychological pain. A study shows that pain relief medications such as paracetamol can alleviate heartache. Some of our emotional pain is autonomic: it’s referred to as polyvagal theory. #heartbreak #foodwriting #lovehurts #takotsubo #dopaminewithdrawal
Midsummer supper club 21st June. The theme is frag Midsummer supper club 21st June. The theme is fragrance and scent. Tickets are £45  and you can bring your own drink. Starts 7.30pm and the nearest tube is Kilburn on the jubilee. Parking is free outside. Exact address given on booking. https://msmarmitelover.com/product/midsummer-supper-club-2025-scent-and-fragrance #london #supperclub
Oil portraits of me painted at Burning Van festiva Oil portraits of me painted at Burning Van festival by artists @cristina_vercesi (left) and YouTube sensation and Royal Portrait gallery exhibiter @alex_tzavaras. It was an utter privilege to sit for these wonderful artists- a real highlight. I’m taking them home and framing them. It was easy to sit still for 90 minutes with the amazing DJ set @leonidas_lovetoparty More deets later. #portraiture #festivals #oilpainting
Went with influencers to @standrewslakes in Kent w Went with influencers to @standrewslakes in Kent with @ourfinland @lakelandfinland @pcagency to experience Finnish food such as Karelian pies with egg butter, cinnamon buns, blueberry pies, and pea soup which they have with mustard and sour cream. We did zip lining, kayaking, saunas, whipped ourselves with birch sticks, ate in a gorgeous wooden bbq shed @arctic_cabins at the end of all this activity we were all tired but happy. @miramakeup @holidaywiththeheathers @amie_jane__ @onehungryasian @iamtimchung @travellingtuesdays @helimendetravels @charlotteemilyprice #presstrip
@camille.osullivan @camilleosullivanpics and @grah @camille.osullivan @camilleosullivanpics and @grahnort @wiltonsmusichall god this woman is talented. She did a solo show of The Rape of Lucrece. Her voice! #theatre #shakespeare #london
My latest article on Hungarian cuisine, a unique m My latest article on Hungarian cuisine, a unique meeting of east and west, for @ckbk It's a blend of Ottoman, Eastern and middle European, Austro-Hungarian empire and cowboy food. #food&travel #foodanthropology #hungary
Made Fermented Cucumber dill pickles from @nickvad Made Fermented Cucumber dill pickles from @nickvadasz book The Pickle Jar. At @katzsdeli in New York they sell half sours and full sours. I reckon these are 3/4 sour. The white mould is fine btw. These are delicious #pickleperson #fermentation #guthealthy
Follow on Instagram

Archives

Copyright © 2025 msmarmitelover