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[theweaselking]

Comments

[rbarclay.livejournal.com]

Lemon-flavored gelatine with Sauerkraut. That's either insane or brilliant.

[pappy-legba.livejournal.com]

I don't know if you found it there, but @70s_party is the goldmine for such delights.
https://twitter.com/70s_party

[theweaselking.livejournal.com]

With hot peppers and horseradish mayo.

[rbarclay.livejournal.com]

You do know Sauerkraut? It's, well, sour. Adding more acidic flavour seems a tad excessive on first glance.
Horseradish seems like an interesting take on making mayo edible, OTOH ;)

[theweaselking.livejournal.com]

Lemon jello isn't exactly sour or acidic, though.

[rbarclay.livejournal.com]

I'll have to take your word for it (though "lemon-flavoured" sounds suspicious, don't you think?), such a .. thing is completely unknown to me.

[theweaselking.livejournal.com]

It's very sweet, like "lemon pudding" or "lemon flavoured gum". It's basically gelatin with sugar.

[franklanguage.livejournal.com]

[glenn-3.livejournal.com]

Inviting vegetable salads...to do what? Go fuck themselves?

[anton-p-nym.livejournal.com]

Make it with lime gelatin and call it "Shoggoth loaf". #kallisti

-- Steve never got the whole '70s "jelly salad" thing, and probably never will despite sorta likeing some disco.

[theweaselking.livejournal.com]

My mother's carrot and pineapple jellied salad is a Christmas staple at her house. But that uses complimentary flavours, and pleasant flavours, and goes on a plate with roast turkey, turnips, potatoes, peas, and things like that: it's a sweet alternative to cranberry sauce.

And it very pointedly does NOT contain any of "canned sauerkraut", "cheap chili peppers", "horseradish", or "mayonnaise" to go along with it's lemon jello base.

[aeduna.livejournal.com]

we have several cookbooks with sections for savoury jelatin dishes. Mind you, one of them also has a section "Dads in the Kitchen"

[jerril]

Remember, this is the same decade that thought it made perfect sense to put green food colouring in the mashed potatoes. It's a weird reversion back to medieval upper-class food culture - also obsessed with jellies, and with bright colours. The medieval nobles liked them because at the time jellies and brightly coloured food were hard to make, and thus novelties and status symbols. The 70s loved them because they'd become easy to make and they were just generally enamored with bright colours, I think.
The aspic thing really took off when gelatine powder was invented (weee! anyone can make it now!) - it just reached a crescendo in the 70s and then burnt itself out.

I think the best "random thing in aspic" dish I've ever seen was an entire Camembert cheese in aspic. I actually really want to taste that, the aspic would be an interesting texture and taste contrast to the cheese.