This week's New York Times Magazine food column is about casseroles. Now, reading about casseroles in the NYT is funny enough--their food columns tend to be fairly high class. But the following really made me laugh:
"As with most things, however, there is a class system at work here. With apologies to my husband, I have to say that topping a casserole with crushed potato chips hovers dangerously close to the low-class zone, but the chips are not nearly as bad as crushed cornflakes."
Now, I'd say that crushed potato chips aren't dangerously close to low-class, they ARE low-class, but it was funny to have my prejudice of 26 years confirmed by someone from a completely different part of the US (the author is from Mississippi). I was raised to believe that potato chips were dangerously trashy and that the two appropriate toppings for casseroles were buttered bread crumbs or grated cheese.
She also admitted to liking green bean casserole. Now, this is a concoction developed by Campbell's Soups in the '50s: green beans, condensed cream of mushroom soup, and French's french-fried onions (the kind in the can). It sounds like the worst kind of 1950s eating, straight out of the Gallery of Regrettable Food. In fact, it's really good. It may be some weird American thing, but I've watched it get scarfed down at Thanksgiving, and I'm told that my house is far from unique.
And yes, I'll admit to liking tuna-noodle casserole. With Campbell's cream of mushroom soup.
"As with most things, however, there is a class system at work here. With apologies to my husband, I have to say that topping a casserole with crushed potato chips hovers dangerously close to the low-class zone, but the chips are not nearly as bad as crushed cornflakes."
Now, I'd say that crushed potato chips aren't dangerously close to low-class, they ARE low-class, but it was funny to have my prejudice of 26 years confirmed by someone from a completely different part of the US (the author is from Mississippi). I was raised to believe that potato chips were dangerously trashy and that the two appropriate toppings for casseroles were buttered bread crumbs or grated cheese.
She also admitted to liking green bean casserole. Now, this is a concoction developed by Campbell's Soups in the '50s: green beans, condensed cream of mushroom soup, and French's french-fried onions (the kind in the can). It sounds like the worst kind of 1950s eating, straight out of the Gallery of Regrettable Food. In fact, it's really good. It may be some weird American thing, but I've watched it get scarfed down at Thanksgiving, and I'm told that my house is far from unique.
And yes, I'll admit to liking tuna-noodle casserole. With Campbell's cream of mushroom soup.
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