This is invaluable information for any creative JELL-O-er. The general rule of thumb is that pretty much any fresh fruit, save for a seedless grape, will float. Canned fruit packed in syrup – especially heavy syrup — will sink. Thus the rationale for making most ring-mold-type JELL-O masterpieces with canned fruit. A variety of interesting […]
READ ONI’d like a single plum, floating in perfume, served in a man’s hat. Such is the bar order of a character, clearly meant to be Yoko Ono, in one of my favorite episodes of The Simpsons. That’s what this goofy flight of fancy reminds me of, even though that thing in suspension is actually a […]
READ ON…was what you might call a gelatin man. Very formal, he was the type of fellow who wore a jacket to dinner in his own house every night. He had a lot of rituals like that, one of which was a tall glass of thick, gelatinous beef consommé, which he drank over ice in the […]
READ ONNot from horse hooves if that was your answer. No, hooves don’t have any collagen in them to speak of. That myth originally arose from the days when gelatin was made from cow’s feet — waste items from rendering plants (glue factories). The stuff looked awful and smelled worse, or so I understand, which is […]
READ ONWell yes, in fact you probably can. Though it’d take a lot more experimentation (getting the right amount of gelatin in your juice and such). The great thing about JELL-O as I said is that it’s pre-formulated to a firmness that’s perfect for these sorts of shenanigans. Gelatin you see, comes in many different consistencies. […]
READ ONA man by the name of Pearle (that’s right Pearle) B. Wait, a one-time carpenter and entrepreneur from LeRoy, New York. Wait’s business was buying and manufacturing patent medicines. By 1895 he’d had some success making cough drops, cough syrup and laxatives, and decided to purchase the patent on a gelatin dessert that had been […]
READ ONYes, JELL-O. Not gelatin, but JELL-O. Sure, gelatin may be more, er…”authentic” as the basis of a gelatin dessert, but store-bought JELL-O has distinct advantages when you’re feeling a) lazy and b) silly. First, it’s fast. Just add one cup of boiling water, then one cup of ice water and you’re off to the races. […]
READ ONHow self-serious can you be in the face of a serving of JELL-O? Not very. Which is why you’ll seldom see JELL-O at presedential debates. Try talking about trade barriers and the state of Social Security with one of these things quivering away on the podium. It simply wouldn’t work. For there’s something in JELL-O […]
READ ONEnough about corn, ethanol and politics. This is a food blog for chrissakes, what have I been thinking? In my own defense I have to say it’s been incredibly hot here in Louisville the last ten days, not exactly baking weather. This week calls for more of the same. So what sort of dessert can […]
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