• 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
  • About
    • Press
    • 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

Japanese sweet potatoes

February 28, 2021

kosho pic: Kerstin rodgers/msmarmitelover.com

New citrus recipes: using bergamot, blood orange, yuzu and pomelo

February 6, 2021

Psychic pizza, a true story

January 24, 2021

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.

Subscribe to my mailing list

msmarmitelover

Kerstin Rodgers/MsMarmiteLover
I had one leek, one potato, but that’s enough to I had one leek, one potato, but that’s enough to make a leek & potato soup. I added garlic, rosé & Parmesan. I made a storecupboard salad from a cucumber & a tin of sweet corn. (Always have sweet corn in your pantry- it makes a tomato/sweet corn salad, or a tuna sweet corn salad or Thai style corn fritters) which I dressed with lemon juice & avocado oil. I also made garlic bread: a tiger loaf sliced almost to the bottom- room temp butter mixed with salt & minced garlic- wrap in foil and bake in the oven for 15 minutes. A simple leftovers lunch.  #leftovers #lockdownlunch #london #pantryessentials #soup #sweetcorn #garlicbread #supperclub #covidcooking #bubblelunch
Couscous and bulghur wheat are so brilliant when i Couscous and bulghur wheat are so brilliant when it comes to quick lunches. Especially if you bung them in the rice steamer. They take literally minutes to cook and are fluffy and perfectly done. I mixed in a tin of tuna and some preserved lemon, a few spring onions and a little tahini dressing. Served with a carrot and mandarin salad. I’m trying to use up the bottom drawer of my fridge and dried goods in my pantry before I do more shopping. Preserved lemons are one of my pantry essentials.  #pescetarian #couscous #ricesteamer #lockdownlarder #supperclub #lunchformybubble #londonlockdown
Baked cauliflower ‘wings’ for lunch. Easy. Bre Baked cauliflower ‘wings’ for lunch. Easy. Break into florets. Dip into batter of flour and fizzy water with sweet smoked paprika and salt. Lay on oven tray ( covered with parchment or silpat) and bake for 30 mins in hot oven. Then brush with butter and bake for another 5 mins or so. I served with a dipping sauce of yoghurt and lime marinade from @granluchito and more salt. #vegan #vegetarian #cauliflower #supperclubchef #recipe #5aday #lockdownlunch #baked #cauliflowerwings
Today I made tofish and chips for my bubble. My da Today I made tofish and chips for my bubble. My daughter and her boyfriend are working here everyday while their new flat upstairs is having the builders in. I like it because I have someone to cook for and I get a bit of company. Although in reality it’s 3 people sitting silently at their laptops all day. Today I did hear the high court session where a woman has sued Labour to find out the names of people who leaked a report. Anyway tofish is marinated firm tofu with one side covered with nori kelp and deep fried in batter. It really does taste fishy, and the nori looks like fish skin. Will do again. #supperclubchef #londonlunch #vegan #tofishandchips #tofurecipes #deepfried #handcutchips #homecooked #recipeoftheday
Another #lockdownlife activity, learning to darn. Another #lockdownlife activity, learning to darn. This red wool cardigan was shredded by moths. I’m trying both visible and invisible mending. The sleeve I darned in the traditional way. The holes I edged with embroidery cotton, making a feature of ‘moth lace’. All v Prince Charles don’t you think? He’s into patching and saving old clothes.  #visiblemending #darning #moths #longlonelynights #covid #lockdown #recycling #upcycling #ecofashion #redcardigan
Did that internet recipe doing the rounds- baked f Did that internet recipe doing the rounds- baked feta with tomatoes. I added red peppers, olive oil, garlic. Bake for 20 minutes then mix together - the feta forks a creamy sauce. Stir in freshly cooked pasta. Basta! #easyovenrecipes #bakedfetaandtomatoes #bakedfetapasta #supperclub #londonlockdown #coronacooking #vegetarian #justaddpasta #bakedfetacheese
Making thin crepes with lemon and sugar and banana Making thin crepes with lemon and sugar and banana and maple syrup. Using a cast iron crêpière I bought in a french supermarket years ago. For lunch we had savoury crepes with cheese and garlic. Apparently savoury crepes are ‘ middle class’! Who knew? #pancakes #pancakeday #shrovetuesday #crepes #bananapancakes🍌 #supperclub #londonlockdown #eatingwithmybubble
I’m cooking a lot of Asian food right now. It’ I’m cooking a lot of Asian food right now. It’s quick, hearty, tasty and healthy at the same time. Here I cubed leftover firm tofu, the whites of spring onions, mushroom stems, red pepper fried in groundnut oil, a little garlic, run out of ginger, some chilli bean sauce leftover from a jar, some soy sauce, a little teriyaki sauce from @misotasty . Then I boiled black soba noodles for 5 minutes, rinsed them in cold water, slung them back in the stir fry pan al dente. Another 5 minutes on the stovetop, I served them with the green parts of the spring onion, and a squirt of Yuzu paste from @misotasty. Served as a quick office lunch to my ‘son-in-law’ @jamescalmus who is here working while builders make an unholy noise in the flat above. My daughter and he will be moving in above when the work is done at the end of March. It’s scary buying a place for the first time- and dealing with builders- and blowing the last of your money. I remember when I bought my second flat, I was so broke I couldn’t afford a bed, and slept on the carpet for 3 months. #moving #firsthome #london #supperclub #mybubble #asianfusion #sobanoodles #tofurecipes #homecooked #lockdownlife
Heart shaped pasta parcels stuffed with cheese fro Heart shaped pasta parcels stuffed with cheese from @latuapasta one of the meal kits I’ve been trying recently. It comes with a jar of tomato sauce. The perfect dish for a nervous cook trying to impress a love. Myself I’m a corona loner as per usual. It’s ok, I’m used to it. Post- menopause I don’t have the longing I used to experience which made me needy and desperate with regards to ‘having a relationship’. Yes it does get lonely but actually I also feel a kind of relief. Happy Valentine’s Day to those who have romantic love and an even happier v day to those who don’t...
#valentines #valentinesday #vday #mealkits #foodoflove #freshpasta #valentinesdinnerathome #london #supperclub
Another Facebook marketplace find- this gorgeous g Another Facebook marketplace find- this gorgeous green velvet armchair which is also very comfortable-£50. The fire is lit 🔥 my broken ankle is propped up and I’ve a lovely cup of tea. #facebookmarketplace #recycling #upcycle #interiors #edwardianflat #londoninteriors #cosyhome #supperclub #greenvelvet #velvetarmchair #interiorsonthecheap
Pomelo candied peel is so fragrant. Instructions: Pomelo candied peel is so fragrant. Instructions: pare off the zest in longish strips, making sure there is no white pith. Then cover the peel with cold water, bring to the boil, then drain. Repeat this step twice more. This gets rid of the bitterness.  Then add 200g caster sugar and 400ml water to the peel. Simmer until the peel has absorbed all of the syrup. Then pour granulated sugar into a bowl; prepare a rack with parchment paper underneath to catch drips. Carefully extract each strand of peel and dip it into the sugar, then lay on the rack to dry out. Leave the peel 24 hours. Keep any sugar left over from the pan, and bowl, which will be lemon/pomelo scented, to use in baking. #supperclub #citrus #pomelo #candiedpeel #recipe #baking #lockdownlife #covidcooking #slowcooking #londonlife
My lady cave, my she shed, my recycled summerhouse My lady cave, my she shed, my recycled summerhouse. I’m going in for #shedoftheyear !
Everything made from stuff found in skips. #london #shed #shedlife #lockdown2021 #woodburner #bedinshed #throughtheroundwindow #supperclub #recycled #dumpsterdiver #ecobuilding
Black pepper firm tofu from @misotasty who are now Black pepper firm tofu from @misotasty who are now doing craft tofu. You fry the tofu cubes in cornflour then make a rich sauce with red pepper and black pepper, garnish with spring onions. Yet another fab thing to do with tofu! #tofurevangelist #tofurecipes #supperclub #blackpeppertofu #chinesenewyear #yearoftheox #chinesefood #covidcooking #lockdownlarder #vegetarian
Hot and sour soup with soft tofu from @misotasty j Hot and sour soup with soft tofu from @misotasty just the thing for a snowy day. Ate this on Sunday with my bubble. Persuading people that tofu is good to eat one meal at a time!  #tofu #tofurecipes #hotandsoursoup #soup #winterfood #supperclub #londonchef #homemade #recipes #vegan #vegetarian link to recipe: http://secret-garden-club.blogspot.com/2013/02/herbs-jackie-magazine-and-hot-and-sour.html?m=1
Japanese sweet potatoes from Miyazaki. They are th Japanese sweet potatoes from Miyazaki. They are the best I’ve ever had- small, dense, fluffy silky and sweet. I baked them in the oven and served with smoked trout and creme fraiche from @natoora “ Sweet potato is highly nutritious. It is high in fiber and will activate your intestinal system, and a white sticky substance “jalapin” that can be found when sliced, will help with digestion and help regulate your intestinal environment. Since its antioxidative vitamin C and antioxidative carotenoid are not lost by heating the sweet potato, experts say it is good for health and beauty. “ #sundaylunch #supperclub #sweetpotatoes #smokedtrout #pescetarian #japaneseingredients #oyatsuimo #miyazaki #yaki-Imo
Pomelo, cucumber and gadogado peanut dressing. So Pomelo, cucumber and gadogado peanut dressing. So refreshing! Pomelo is, along with mandarins and Citron, one of the original citrus fruit from which many others were bred. It’s rather like a grapefruit ( which bred with bitter orange, is a descendant) but sweeter, firmer, drier and more meaty in texture. It’s quite a pfaff to prepare as you have to take all the membrane and pith off- that’s the bitter bit. The pith can be turned into a poor mans cutlet, a Cuban steak, when times are tough. The peel can be candied. this citrus lasts a long time in the fruit bowl. #citrus #citrusrecipes #pomelo #wintersalads #gadogado #peanutdressing #supperclub #lockdownrecipes  #saturdaylunch #februaryfood #vegetarian #vegetarianrecipes
Flammkuche is a kind of German or alsacien pizza- Flammkuche is a kind of German or alsacien pizza- very thin. I got this flammkuche with a topping of nutmeggy bechamel, mushrooms, mozzarella & pesto as a #mealkit from @amelie_restaurants. Even the keenest cooks get sick of their own food! It’s really delicious and quick to prepare. #flammkuchen #pizza #vegetarian #lockdown2021 #lockdownfood #foodsolutions #covid_19 #newnormal #dinnerin10minutes #londonlife
Blood orange, fennel and dill salad with mustard d Blood orange, fennel and dill salad with mustard dressing. Easy peasy winter citrus salad. Best to use a mandolin to shave the fennel. #supperclub #covidmenu #citrus #bloodorange #wintersalad #lockdownlarder #valentinesday❤️ 💛💚🧡
Tarte au bergamote 💛done with puff pastry rathe Tarte au bergamote 💛done with puff pastry rather than shortcrust because that’s what I had ready made and hurty ankle meant I didn’t have wherewithal to make own pastry. I used zest and juice of a bergamot and zest and juice of 2 lemons 🍋. This bergamot I actually grew! #bergamot #citrus #tarte #tarteaucitron #supperclub #winterdesserts #sour #sharp #sweet #lockdownfood #covidcookery 💛💛💛
Made kosho with my incredibly expensive @natoora Y Made kosho with my incredibly expensive @natoora Yuzu (£12.80!) using the zest, 1 deseeded green chilli and some @maldonsalt in the pestle and mortar. It’s good to sprinkle on rice, noodles, soup. #condiments #citrus #yuzu #japanesefood #londonchef #supperclub #yellowfood #winterfood #seasonal #chilli #msmarmitelover
Load More... Follow on Instagram

Archives

Copyright © 2021 msmarmitelover