in the 70s, Food of the Seventies

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Commentor Name:	Tom
Comments left:	Before microwave ovens had achieved the ubiquity they enjoy today, the Boil-in-Bag ('Boilin' Bag'?) entrees were a high-tech novelty. A TV dinner might take 45 minutes to bake in an oven, so the seven or eight minutes (not counting the time it took to get the water boiling in the first place) required to heat the Boil-in-Bag seemed modern-wonder fast. Seems quaint now to think of that transitional period between old-fashioned cooking and prefab microwave cuisine, when our convenience foods were still prepared using heat. The chicken a la king was far and away my favorite, with those firm peas that popped when you bit them... but in every bag or two there was a messy hunk of chicken with tendon attached - a tough and unpleasant surprise. Other than that, the sauce was like nothing I've tasted recently. Flavorful, without relying too much on salt. Tasted great over toast.
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