This ad ran in the May 11, 1959 issue of Life magazine. So assuming that it's the week of May 11 as you read this (which it is as I post it), then I'm sure you'll want to celebrate the week by tossing whatever leftovers you might have (half a burrito, a few slices of pizza) into some jello and serving it up for dinner.
If you stroke lobsters on the back of their shell they go into a trance, as if hypnotized. You can then stand them on their head, and they stay like that. Some people think that doing this before cooking them makes them taste better. Details from The Wicked Good Book: A Guide to Maine Living by Stephen Gleasner:
It turns out that there is a serious debate being waged as to whether lobsters can really be hypnotized. One scientist I spoke to said that a lobster can be "tonically immobilized," but not hypnotized. As far as I can tell, tonic immobilization just means that after being rubbed on the top of its shell, just behind its eyes, the lobster seems to lose any will to move and can be stood on its beak and claws in a kind of tripod arrangement. And the lobster seems content to just stay like this, balanced on its beak and claws. But I don't speak lobster, so it's really hard to say what is on the mind of a tonically immobilized lobster that has been forced to do a headstand.
Some people swear this ritual makes the meat taste better if the lobster is thrown into the boiling water while still under "hypnosis." We carried out a double-blind taste test on our back porch one evening, and I thought all the boiled lobster tasted great.
Now that NASA has selected a new crew for the Moon mission, I hope they have not neglected to fill this role.
Glenda Lawrence America's First Space Housekeeper. She Will Be Preparing Food For The Apollo 11 Astronauts Armstrong Aldrin And Collins Whilst They Are In Quarantine.
Released in 1971, this album taught you how to cook crepes. Unfortunately I can't find any audio clips of it online. From the album cover:
You'll be amazed at how easy it is. In this very authoritative, informative and thoroughly entertaining album, Chef Claude takes you on a most delightful musical, educational and palate-pleasing tour of the world of crêpes. He teaches you — in record time — a simple, fool-proof technique for making these delicate, paper-thin pancakes.
Some more info from the Louisville Courier-Journal (Dec 27, 1978):
Jalaproctitis is the medical term for the rectal burning sensation often experienced by people when they defecate after having eaten jalapenos. It was given this name by researchers at the University of Texas who conducted an experiment to study the effects of jalapenos (whether it acted as an expectorant, caused painful urination, and burning defecation). From the New England Journal of Medicine (Nov 16, 1978):
To investigate these issues, we prospectively studied participants in a jalapeno-pepper eating contest. Subjects included three women and two men ranging in age from 22 to 42. None had a history of lacrimation, rhinorrhea, dysuria or discomfort on defecation before the contest. One was a smoker, and one had cough and scanty sputum production before the contest.
After giving informed consent, subjects consumed as many large jalapenos as could be tolerated in a three-minute period. The number of peppers consumed ranged from three to 13, with a median of five. Three of the participants noted lacrimation and rhinorrhea immediately after the contest. In none did cough or sputum production develop. One male subject complained of dysuria, and four of five noted a burning discomfort on defecation within 24 hours of the contest.
The limited information obtained from this study does not indicate clinical usefulness of jalapeno as an expectorant. We believe that jalapenos may well be the cause of transient dysuria and, in addition, may result in a syndrome of burning defecation that might appropriately be termed "jalaproctitis."
I accept that there are famous chicken, beef, and pork meals. There are famous fish meals as well (such as fish and chips). But famous sardine meals? Even after looking through the recipe book below (available via archive.org), I'm not convinced there are any.
Also, the book only lists 38 recipes. Either the authors didn't think anyone would actually count, or the archived copy has pages missing. The pages aren't numbered, so hard to know which is the case.
Sardines in the blazer
Sardines on brown bread toast
Sardines with anchovy sauce
Sardine canape
Sardines a la steensan
Creamed sardines
Sardines fried in batter
Grilled sardines
Sardine snacks
Sardine and asparagus timbales
Hot sardine rolls
Mystery sandwiches
Sartuna sandwich
Sardine kedgerel
Sardines "my own"
Fried sardines
Stuffed tomatoes
Pilchered eggs
Sardines lyonnaise
Virginian sardine sandwiches
Sardine salad en mayonnaise
Hot sardine sandwich
Broiled sardines
Sardine relish
Curried sardines
Sardine croquettes
Baked sardines
Broiled sardines
Sardine salad
Sardine and olive sandwiches
Sardine cocktail
French toasted sardines
Devilled sardines
Japanese salad
Pickled sardines
Mayonnaise dressing
Thousand island dressing
Sour cream dressing
Note: my wife says that 'sardines on toast' is quite famous in Britain. So my lack of sardine awareness probably represents an American bias.
Paul Di Filippo
Paul has been paid to put weird ideas into fictional form for over thirty years, in his career as a noted science fiction writer. He has recently begun blogging on many curious topics with three fellow writers at The Inferior 4+1.