There are a lot of food and drink "holidays" we can get behind, National Drink Wine Day and National Lobster Roll Day to name two. Wine and lobster are worth celebrating, even if it's in the name of a marketing gimmick. But when called upon to celebrate people putting leftover peas in a gelatinous mold, we must protest! Sure, gelatin (the main ingredient in JELL-O) is made of animal products (boiled bones, connective tissues, and intestines of animals, to be exact), so why not pair it with some veggies? That's not a real question, so put down the JELL-O mold.
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Results tagged “gelatin”
Please Say "Use Your Leftovers In A JELL-O Salad Week" Has Ceased To Exist
Recipe of the Week: Kolbasz Consommé
The New York Times had an article on gelatin clarification last fall, The Essence of Nearly Anything, Drop by Limpid Drop by Harold McGee. The idea is that you can create a perfectly clear broth that tastes like anything – chocolate, ranch dressing, brown butter, whatever you like. All you need is enough fridge and freezer space to set up a gelatin clarification system.
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