JB's Warehouse & Curio Emporium

Previously: Cheese blankets and stuffing Recipes inspired by North American notions of Hawaiian or Polynesian food were a staple of 1950s cooking tips, so it's not shocking to see the humble hot dog paired off with bacon and pineapple for a taste of the south seas. Note the other fruit pairings—at first, I was revolted by the notion of peaches and hot dogs, but then remembered I've eaten sausages with fruit-enriched barbecue sauce or marinades, so perhaps the idea isn't so far-fetched... OK, maybe it is. Large chunks of peaches and bologna-like meat. Mmmm. Our final culinary creation is something I'm surprised a fast food chain or frozen food manufacturer never investigated the sales possibilities of. People like hot dogs. People like overstuffed or flavoured mashed potatoes. Why not combine them? Ta-da—tater dogs! (If anyone from McCain's is reading this, I get 5% of the profits, OK?) FIN Source: Better Living , June 1953

Today's entry is a rewrite/update of one of the earliest posts on this site. Apologies to anyone with long memories. One of the joys of researching the pieces I write for other sites is stumbling upon pieces of my past that share the page with the topic I'm supposed to be writing about. The latest popped up while digging through stories and ads for the Grand Union/Steinberg's/Miracle Food Mart piece I recently posted on Torontoist . Proof at last that Chateau cola existed! My father used to bring cases of Chateau cola home from our local A&P - he really enjoyed guzzling it, probably due to the ultra sugar rush it provided. Chateau was an anachronism, being the only pop I remember that required a can opener to get at the ultra-syrupy liquid inside—let other soft drink makers include frills like tabs or push buttons. Punching holes into the can was appropriate, as the cola had the viscosity of motor oil. This was a small blessing, as it meant I couldn't bring a

The TTC's latest suggestions for escalator dos and don'ts, including a groove-y logo. This was among the first ads to be posted at Bloor when it ceased to be the Being Erica station. Had the TTC gone for shock value, they might have considered an updating this British public information film. Lesson: don't leave empty rubber boots on an escalator.

Not quite the "LOOK UP!" safety ads with Isiah Thomas that ran frequently when I was little. Anyone who has lived through a Detroit/southwestern Ontario summer can testify to how humid it can be come mid-July. *** Over the holidays, I purchased a large number of magazines about Detroit, dating from the late 1960s through early 1990s. For each ad excerpted from this batch, I'll spotlight features from each magazine and a random Windsor restaurant review. Also in the August 1984 issue of Metropolitan Detroit : * Cover story on emergency health care in Metro Detroit. Tip: it's more important to carry a card listing your medication allergies while on the way to the ER than wearing clean underwear. Minimum user costs for an emergency ranged from $35 (Detroit Receiving) to $122 (Henry Ford). * An interview with Robert Altman , who was in Ann Arbor filming Secret Honor: The Last Testament of Richard Nixon and teaching the odd course. When asked about being an ar

Previously : Bread rolls and fritters Proto-Pillsbury crescent roll wiener wraps? I would have been revolted by the addition of olives as a kid—they would have been rolled out of the hot dog. I liked my toppings plain and simple—mustard and ketchup. At some point Dad and I discovered the miracle of canned hot dog chili sauce, brown glop we liberally applied to the bun. Any leftover sauce was served in bowls, occasionally with a dash of shredded cheese. We usually bought Castleberry's or Vietti brands on stateside shopping trips. I haven't cracked open a car so far this century. UPDATE (Feb 25/09) : While conducting a recent cleaning of the Warehouse nuclear food stockpile, I discovered a can of Castleberry's hiding at the back of the pantry. Further research and taste-testing to be conducted. Here's where the test kitchen's ideas really fall apart. It may be a blessing this dish was shot in black and white, as combination of ingredients suggest a regurgi

One of the interesting things about the research I do for my historical pieces on other sites is the odd items that pop up as I scroll through rolls of microfilm. While looking for material for a piece on events in Toronto on New Year's Day 1909, I stumbled upon a lurid tale of murder in that day's edition of the Mail and Empire ...which took place in my hometown. "His life-blood gushing forth in a great stream." I'm finding that this colourful, illustrative, gruesome language was commonly employed by the Conservative-leaning Mail and Empire , which merged with the Globe in 1936 to form the Globe and Mail . By contrast, coverage in the Toronto World that day was muted and to the point: I read these stories to Mom, who couldn't place the names or recall hearing any legends about this incident pass down through the years. I keep forgetting to check the Windsor papers on file at the Toronto Reference Library to see what they had to say about the murd

Now that we're in the depths of the winter blahs, isn't it time to start daydreaming about next summer? Come June, it's time to take in baseball, hot dogs, apple pie and Chevrolet...or soccer, veggie dogs, gelato and Toyota, if one were to update the old car jingle. The number of hot dog carts on Toronto's sidewalks either testifies to our love of all manner of tube steaks or reflects the laws that make them practically the only type of food street vendors are allowed to sell. For those looking for a change from standard cart fare or boiling/grilling a supermarket 12-pack at home, the Warehouse has dug up handy hot dog hints from the 1950s. Feel free to experiment with chicken or veggie dogs for a modern touch! First up, a tray of baked doggies. As far as 1950s experiments with processed meats go, this one doesn't sound too horrible, though I have never tried horseradish mustard on a hot dog. Bread was a last resort when it came to hot dogs during my child

During the last Sunday in January, I drove a friend out to Guelph and Waterloo Region to show off some of my old haunts. The U of G campus was busy, thanks to an organic food show that offered plenty of samples—thumbs up to organic cottage cheese, vanilla yogurt and pickled asparagus (individually, not combined). For dinner, we wanted to try someplace neither of us been before, which made me think of The Black Forest Inn in Conestogo. The layout reminded me of places I ate at during childhood, the type of taverns that were plentiful then but have disappeared as time marched on. The long tables and area set aside for a dance floor brought back memories of many family meals at the Anderdon Tavern in Amherstburg, though we were never there for music. We figured the Sunday night buffet was the easiest way to sample the menu. Amid the sausage, schnitzel and sauerkraut was a dish served at several restaurants in the region that I had never laid eyes on before: pigtails. This req