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(Atlas Obscura)   The horror of jiggly cuisine   (atlasobscura.com) divider line
    More: Strange, Gelatin, Food, Aspic, Jell-O, Kraft Foods, Salad, Jell-O packets, American women  
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758 clicks; posted to Food » on 17 May 2022 at 6:05 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2022-05-17 3:24:30 PM  
F*cking. Gross.
 
2022-05-17 3:45:40 PM  
In the 70s, my Great Aunt Mary Ellen delighted in serving her aspic by the pool during family gatherings on invariably 24 karat Spring days in Concord, CA.
 
2022-05-17 5:30:11 PM  
Food on a serving plate should always look like a well timed photo of it being horked up.

/no it should not
 
2022-05-17 6:08:10 PM  
Fark user imageView Full Size
 
2022-05-17 6:24:49 PM  
Oh, how edgy
 
2022-05-17 6:26:19 PM  
legendary-digital-network-assets.s3.amazonaws.comView Full Size
 
2022-05-17 6:28:33 PM  
I remember aspic and also jello salads in the 60's and 70's, some of the combinations were REALLY funky.  Shredded carrots were always involved, and more often than not cottage cheese, but then came the ham cubes and pineapple or the ribs and tomatoes all in nasty gelatin
 
2022-05-17 6:38:23 PM  
Houston, we have a
https://www.lileks.com/institute/gallery/jello/22.html

also I forget which Foinfer it was who installed this brainworm, but...

to market, to market
to buy a fat pug
home again, home again
jiggly juggs
 
2022-05-17 6:56:30 PM  

gopher321: F*cking. Gross.


Actually want to try. Could help with meal prep
 
2022-05-17 7:33:54 PM  

tintar: Houston, we have a
https://www.lileks.com/institute/gallery/jello/22.html

also I forget which Foinfer it was who installed this brainworm, but...

to market, to market
to buy a fat pug
home again, home again
jiggly juggs


And the wiggly stuff is just one of many Regrettable Foods.
 
2022-05-17 7:45:18 PM  
preview.redd.itView Full Size
 
2022-05-17 7:52:23 PM  
We're bringing aspic back!
 
2022-05-17 7:54:19 PM  

eyeq360: [preview.redd.it image 720x960]


An excellent point.

An aspic is just gravy that needs to be reheated.

Or maybe a soup for some of those clear ones.
 
2022-05-17 7:58:42 PM  
If it's not from the Jello region, it's just sparkling gelatin.
 
2022-05-17 8:08:33 PM  
Head cheese pretty much always been around.  I eat it with crackers. 
Fark user imageView Full Size
Fark user imageView Full Size
 
2022-05-17 8:54:25 PM  
Mom always made dads favorite cranberry jello mold for thanksgiving, it always had too much lemon and orange peel which made it bitter.
Mom had made and served complete thanksgiving spreads for twenty people for better than forty years all on her own, took her 2 days to prep it all, the mold was the only item i didnt like.  The last time she made it nobody took any but her, and she mentioned it. I had to tell her that over all these years everyone ate it out of respect for dad, but well, he's been gone for ten years now, and it's too bitter for us. She took it like a trooper and said " well, that's one less thing i have to make"...
 These days theres only six of us so each of us makes one item from her cookbook. She's almost 101, and doesnt cook anymore, she gets to enjoy the  food and company and reminisce....
 
2022-05-17 9:00:28 PM  
I will admit, I always spooned up the ham aspic after roasting a whole ham. It's delicious salty goodness when fresh and a fatty guilty pleasure. I'd even freeze some in ziploc bags. It's good for a thickener.

Encasing fruit and hot dogs? You've crossed the line into the grossworld.

/ chicken aspic is also wonderful.
 
2022-05-17 9:09:15 PM  
Does adding sliced bananas and drained fruit cocktail to jello count as aspic? That was something my mom loved to make, and as close to an aspic as I imagine I got.
 
2022-05-17 9:14:43 PM  
The article is focused on the cultural aspects of aspic / gelatin.

The chemistry of it is taking collagen, which constitutes hair, nails, the non-contractile connective tissue between bones, and through heat breaking it into simpler molecules to make gelatin.

If you've ever sliced up a ham there's the undesirable tough white bits between the muscle sections that you throw out if you're preparing ham steaks. Cook that enough and it becomes gelatin.

Errrn... Well, so does most of a knackered horse. :|
 
2022-05-17 9:45:38 PM  

FigPucker: [Fark user image image 640x360]


I could have sworn she was wearing a "Moral Majority" shirt in that scene.
 
2022-05-17 9:48:42 PM  
There's a world of jiggly foods that aren't jello

Jiggly Fluffy Japanese Cheesecake
Youtube TeoS_fQWvkY
 
2022-05-17 9:51:33 PM  
King Crimson - Larks' Tongues In Aspic Part I (OFFICIAL)
Youtube CVb2tnFN5AA
 
2022-05-17 10:02:14 PM  

skiinstructor: Mom always made dads favorite cranberry jello mold for thanksgiving, it always had too much lemon and orange peel which made it bitter.
Mom had made and served complete thanksgiving spreads for twenty people for better than forty years all on her own, took her 2 days to prep it all, the mold was the only item i didnt like.  The last time she made it nobody took any but her, and she mentioned it. I had to tell her that over all these years everyone ate it out of respect for dad, but well, he's been gone for ten years now, and it's too bitter for us. She took it like a trooper and said " well, that's one less thing i have to make"...
 These days theres only six of us so each of us makes one item from her cookbook. She's almost 101, and doesnt cook anymore, she gets to enjoy the  food and company and reminisce....


Was it like this?
https://www.marthastewart.com/1086293/nannys-cranberry-mold

TIA
 
2022-05-17 10:06:32 PM  
There's wrong and then there's wrong and then there's this.
 
2022-05-17 10:36:02 PM  

skyotter: If it's not from the Jello region, it's just sparkling gelatin.


Jello, Uber Alles.
Whoa oh!
Uber alles...
 
2022-05-17 11:03:52 PM  
I assume that mid-century Americans had no sense of taste on account of all the martinis and chain-smoking--and I'm sure popping pills didn't help, either, along with leaded paint and gasoline.

I can come up with no other explanation as to why people would create some of these recipes. This stuff doesn't seem simply old-fashioned, like, I dunno, squab stuffed with parsley and mayonnaise or something, which sounds basically edible if musty--it seems like something created in a fever dream that no one would ever enjoy. I have literally never met a person who's gone, "Man, I miss all those aspics. They were the best."
 
2022-05-17 11:06:20 PM  
Ooh, and they cited Kachka! I live like 3 blocks from there.
 
2022-05-17 11:21:31 PM  

austerity101: Ooh, and they cited Kachka! I live like 3 blocks from there.


I just checked out their website. Looks good! Have you dined there?
I'd love to try their Mushroom Cholodetz (king oyster mushrooms and golden beets set in aspic. green garlic. hard boiled egg).
 
2022-05-17 11:24:48 PM  

maxheck: The chemistry of it is taking collagen, which constitutes hair, nails, the non-contractile connective tissue between bones, and through heat breaking it into simpler molecules to make gelatin.


Hair and nails (and horns and hooves) are keratin, no?
 
2022-05-17 11:43:07 PM  

waxbeans: skiinstructor: Mom always made dads favorite cranberry jello mold for thanksgiving, it always had too much lemon and orange peel which made it bitter.
Mom had made and served complete thanksgiving spreads for twenty people for better than forty years all on her own, took her 2 days to prep it all, the mold was the only item i didnt like.  The last time she made it nobody took any but her, and she mentioned it. I had to tell her that over all these years everyone ate it out of respect for dad, but well, he's been gone for ten years now, and it's too bitter for us. She took it like a trooper and said " well, that's one less thing i have to make"...
 These days theres only six of us so each of us makes one item from her cookbook. She's almost 101, and doesnt cook anymore, she gets to enjoy the  food and company and reminisce....

Was it like this?
https://www.marthastewart.com/1086293/nannys-cranberry-mold

TIA


Almost except everything was ground up a bit and it was done in a ring mold, had the hole in the middle...
 
2022-05-18 12:22:10 AM  

skiinstructor: waxbeans: skiinstructor: Mom always made dads favorite cranberry jello mold for thanksgiving, it always had too much lemon and orange peel which made it bitter.
Mom had made and served complete thanksgiving spreads for twenty people for better than forty years all on her own, took her 2 days to prep it all, the mold was the only item i didnt like.  The last time she made it nobody took any but her, and she mentioned it. I had to tell her that over all these years everyone ate it out of respect for dad, but well, he's been gone for ten years now, and it's too bitter for us. She took it like a trooper and said " well, that's one less thing i have to make"...
 These days theres only six of us so each of us makes one item from her cookbook. She's almost 101, and doesnt cook anymore, she gets to enjoy the  food and company and reminisce....

Was it like this?
https://www.marthastewart.com/1086293/nannys-cranberry-mold

TIA

Almost except everything was ground up a bit and it was done in a ring mold, had the hole in the middle...


So
https://www.npr.org/sections/thesalt/2015/11/25/456776894/breaking-the-cranberry-mold-new-ways-to-savor-this-seasonal-berry
🤔
 
2022-05-18 2:39:18 AM  

iron de havilland: maxheck: The chemistry of it is taking collagen, which constitutes hair, nails, the non-contractile connective tissue between bones, and through heat breaking it into simpler molecules to make gelatin.

Hair and nails (and horns and hooves) are keratin, no?


Hi.  Glad I found you.  Have a dog.

Fark user imageView Full Size
 
2022-05-18 2:44:19 AM  
i.ytimg.comView Full Size
 
2022-05-18 2:49:17 AM  

Thosw: FigPucker: [Fark user image image 640x360]

I could have sworn she was wearing a "Moral Majority" shirt in that scene.


You're confusing this scene (from Airplane) with a similar scene from Airplane 2.
 
2022-05-18 3:46:04 AM  

ViolentEastCoastCity: iron de havilland: maxheck: The chemistry of it is taking collagen, which constitutes hair, nails, the non-contractile connective tissue between bones, and through heat breaking it into simpler molecules to make gelatin.

Hair and nails (and horns and hooves) are keratin, no?

Hi.  Glad I found you.  Have a dog.

[Fark user image 425x566]


& what a dog! <3
 
2022-05-18 3:56:03 AM  

waxbeans: skiinstructor: waxbeans: skiinstructor: Mom always made dads favorite cranberry jello mold for thanksgiving, it always had too much lemon and orange peel which made it bitter.
Mom had made and served complete thanksgiving spreads for twenty people for better than forty years all on her own, took her 2 days to prep it all, the mold was the only item i didnt like.  The last time she made it nobody took any but her, and she mentioned it. I had to tell her that over all these years everyone ate it out of respect for dad, but well, he's been gone for ten years now, and it's too bitter for us. She took it like a trooper and said " well, that's one less thing i have to make"...
These days theres only six of us so each of us makes one item from her cookbook. She's almost 101, and doesnt cook anymore, she gets to enjoy the  food and company and reminisce....

Was it like this?
https://www.marthastewart.com/1086293/nannys-cranberry-mold

TIA

Almost except everything was ground up a bit and it was done in a ring mold, had the hole in the middle...

So
https://www.npr.org/sections/thesalt/2015/11/25/456776894/breaking-the-cranberry-mold-new-ways-to-savor-this-seasonal-berry
🤔


skiinstructor: 101!?! Absolutely a trooper! :)
waxbeans: something tells me you used to eat this cranberry jello too
 
2022-05-18 4:04:01 AM  

Thinkybird: ViolentEastCoastCity: iron de havilland: maxheck: The chemistry of it is taking collagen, which constitutes hair, nails, the non-contractile connective tissue between bones, and through heat breaking it into simpler molecules to make gelatin.

Hair and nails (and horns and hooves) are keratin, no?

Hi.  Glad I found you.  Have a dog.

[Fark user image 425x566]

& what a dog! <3


Thank you!  Her (first) birthday is the 19th, and today was her first groom.
 
2022-05-18 4:11:44 AM  
What's her name?
I have a six month old beagle, Suki.
Dogs are the best people!
& here is a pic of a jello so it's not like we're thread jacking :D
liveabout.comView Full Size
 
2022-05-18 4:17:25 AM  

Thinkybird: What's her name?
I have a six month old beagle, Suki.
Dogs are the best people!
& here is a pic of a jello so it's not like we're thread jacking :D
[liveabout.com image 516x396]


I for one don't mind a tiny bit of cute pupper threadjacking.
 
2022-05-18 4:26:45 AM  
While there is nothing theoretically wrong with jello salads, some of the combinations are practically crimes against humanity.  I mean who thought that making a lime jello full of fruit and topping it with mayonnaise was a good idea?

On the other side you have wonderful combinations like xiao long bao a dumpling filled with an aspic and then heated so it turns soupy, delicious.
 
2022-05-18 4:52:12 AM  

Thinkybird: waxbeans: skiinstructor: waxbeans: skiinstructor: Mom always made dads favorite cranberry jello mold for thanksgiving, it always had too much lemon and orange peel which made it bitter.
Mom had made and served complete thanksgiving spreads for twenty people for better than forty years all on her own, took her 2 days to prep it all, the mold was the only item i didnt like.  The last time she made it nobody took any but her, and she mentioned it. I had to tell her that over all these years everyone ate it out of respect for dad, but well, he's been gone for ten years now, and it's too bitter for us. She took it like a trooper and said " well, that's one less thing i have to make"...
These days theres only six of us so each of us makes one item from her cookbook. She's almost 101, and doesnt cook anymore, she gets to enjoy the  food and company and reminisce....

Was it like this?
https://www.marthastewart.com/1086293/nannys-cranberry-mold

TIA

Almost except everything was ground up a bit and it was done in a ring mold, had the hole in the middle...

So
https://www.npr.org/sections/thesalt/2015/11/25/456776894/breaking-the-cranberry-mold-new-ways-to-savor-this-seasonal-berry
🤔

skiinstructor: 101!?! Absolutely a trooper! :)
waxbeans: something tells me you used to eat this cranberry jello too


Actually I want to make it. Sounds like something I would like.  Bitter and all. I'm all in.
 
2022-05-18 6:10:44 AM  

waxbeans: Thinkybird: waxbeans: skiinstructor: waxbeans: skiinstructor: Mom always made dads favorite cranberry jello mold for thanksgiving, it always had too much lemon and orange peel which made it bitter.
Mom had made and served complete thanksgiving spreads for twenty people for better than forty years all on her own, took her 2 days to prep it all, the mold was the only item i didnt like.  The last time she made it nobody took any but her, and she mentioned it. I had to tell her that over all these years everyone ate it out of respect for dad, but well, he's been gone for ten years now, and it's too bitter for us. She took it like a trooper and said " well, that's one less thing i have to make"...
These days theres only six of us so each of us makes one item from her cookbook. She's almost 101, and doesnt cook anymore, she gets to enjoy the  food and company and reminisce....

Was it like this?
https://www.marthastewart.com/1086293/nannys-cranberry-mold

TIA

Almost except everything was ground up a bit and it was done in a ring mold, had the hole in the middle...

So
https://www.npr.org/sections/thesalt/2015/11/25/456776894/breaking-the-cranberry-mold-new-ways-to-savor-this-seasonal-berry
🤔

skiinstructor: 101!?! Absolutely a trooper! :)
waxbeans: something tells me you used to eat this cranberry jello too

Actually I want to make it. Sounds like something I would like.  Bitter and all. I'm all in.


I reckon it could act as a fruity pate / quince paste or similar ... delicious with a super sharp cheddar.
 
2022-05-18 6:16:34 AM  

skiinstructor: waxbeans: skiinstructor: Mom always made dads favorite cranberry jello mold for thanksgiving, it always had too much lemon and orange peel which made it bitter.
Mom had made and served complete thanksgiving spreads for twenty people for better than forty years all on her own, took her 2 days to prep it all, the mold was the only item i didnt like.  The last time she made it nobody took any but her, and she mentioned it. I had to tell her that over all these years everyone ate it out of respect for dad, but well, he's been gone for ten years now, and it's too bitter for us. She took it like a trooper and said " well, that's one less thing i have to make"...
 These days theres only six of us so each of us makes one item from her cookbook. She's almost 101, and doesnt cook anymore, she gets to enjoy the  food and company and reminisce....

Was it like this?
https://www.marthastewart.com/1086293/nannys-cranberry-mold

TIA

Almost except everything was ground up a bit and it was done in a ring mold, had the hole in the middle...


thats a BUNDT pan
 
2022-05-18 6:18:34 AM  
ps no horrors jigging that cheat sheet before math class
 
2022-05-18 11:48:47 AM  
imgix.ranker.comView Full Size

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2022-05-18 12:53:09 PM  

waxbeans: Thinkybird: waxbeans: skiinstructor: waxbeans: skiinstructor: Mom always made dads favorite cranberry jello mold for thanksgiving, it always had too much lemon and orange peel which made it bitter.
Mom had made and served complete thanksgiving spreads for twenty people for better than forty years all on her own, took her 2 days to prep it all, the mold was the only item i didnt like.  The last time she made it nobody took any but her, and she mentioned it. I had to tell her that over all these years everyone ate it out of respect for dad, but well, he's been gone for ten years now, and it's too bitter for us. She took it like a trooper and said " well, that's one less thing i have to make"...
These days theres only six of us so each of us makes one item from her cookbook. She's almost 101, and doesnt cook anymore, she gets to enjoy the  food and company and reminisce....

Was it like this?
https://www.marthastewart.com/1086293/nannys-cranberry-mold

TIA

Almost except everything was ground up a bit and it was done in a ring mold, had the hole in the middle...

So
https://www.npr.org/sections/thesalt/2015/11/25/456776894/breaking-the-cranberry-mold-new-ways-to-savor-this-seasonal-berry
🤔

skiinstructor: 101!?! Absolutely a trooper! :)
waxbeans: something tells me you used to eat this cranberry jello too

Actually I want to make it. Sounds like something I would like.  Bitter and all. I'm all in.


Ask and ye shall receive, here ya go.
1 small pk raspberry AND lemon jello
3 cups water or cran juice
1 lb fresh cranberries
2 unpeeled oranges
Juice of 1 lemon
1-3/4 cups sugar

Dissolve jellos in the 3 cups boiling water or juice
Grind together the cranberries and oranges, add the lemon juice and sugar.
Let fruit mix stand while jello cools
When jello is cool but not set, combine fruit and jello and pour into mold of your choice.

Moms ring mold is smaller than a bundt cake pan, shes had it forever, used to use it to make big ice rings for a punch bowl too

Enjoy the bitter!
 
2022-05-18 1:16:50 PM  
4.bp.blogspot.comView Full Size
 
2022-05-18 1:46:34 PM  

ViolentEastCoastCity: iron de havilland: maxheck: The chemistry of it is taking collagen, which constitutes hair, nails, the non-contractile connective tissue between bones, and through heat breaking it into simpler molecules to make gelatin.

Hair and nails (and horns and hooves) are keratin, no?

Hi.  Glad I found you.  Have a dog.

[Fark user image 425x566]


Squee!❤
 
2022-05-18 1:58:21 PM  

maxheck: The article is focused on the cultural aspects of aspic / gelatin.

The chemistry of it is taking collagen, which constitutes hair, nails, the non-contractile connective tissue between bones, and through heat breaking it into simpler molecules to make gelatin.

If you've ever sliced up a ham there's the undesirable tough white bits between the muscle sections that you throw out if you're preparing ham steaks. Cook that enough and it becomes gelatin.

Errrn... Well, so does most of a knackered horse. :|


There's a reason that the Knox gelatin company was founded in Johnstown, NY- home of numerous leather tanneries and a glue factory.
 
2022-05-18 2:08:04 PM  

Thinkybird: austerity101: Ooh, and they cited Kachka! I live like 3 blocks from there.

I just checked out their website. Looks good! Have you dined there?
I'd love to try their Mushroom Cholodetz (king oyster mushrooms and golden beets set in aspic. green garlic. hard boiled egg).


I have both at their new location and the one that used to be on SE Grand. The food and drink are excellent. Not cheap but fair for what you get.
 
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