O Moldy Night

April 17, 2018 5:07 PM

Stupendous achievements in jello/aspic molds.
posted by MovableBookLady (63 comments total)

My two favorites are "Nothing Says I Love You Like Green Jell-o" and "Jiggle Gin Fizz."
posted by MovableBookLady at 5:10 PM on April 17, 2018 [2 favorites]

No food deserves that.
posted by NoxAeternum at 5:10 PM on April 17, 2018 [4 favorites]

how dare they relegate "Ophelia Drowning In Aspic" to a tiny postage-stamp sized thumbnail at the bottom
posted by phooky at 5:22 PM on April 17, 2018 [25 favorites]

Your opinions about jello and aspic and, basically, what constitutes a salad might change if you understood the quality of talent on display. There is a surprising number of local A-list chefs participating. Having eaten at most of the restaurants represented, I’m in awe.

I’d be able to dismiss any of these dishes, but only after trying them first. They’ve gotten past the first hurdle, which was my unwillingness to ever eat a jello salad again.
posted by ardgedee at 5:23 PM on April 17, 2018 [9 favorites]

how dare they relegate "Ophelia Drowning In Aspic" to a tiny postage-stamp sized thumbnail at the bottom

Hard agree.

Anyway, I'm not really sold on the idea of savory gelatin dishes (though I know that was their original form), but the presentation on almost all of these is just incredible. And I absolutely want to try that Jiggle Gin Fizz.
posted by tobascodagama at 5:30 PM on April 17, 2018 [5 favorites]

While I marvel at the incredible talents on display in the link I will admit I am deeply puzzled by Jello salads. I didn't grow up in a culture that valued Jello salad, in fact, they were dismissed out right. I'm not sure why. We certainly ate Jello as a dessert but somehow that savoury combination was anathema to us. However, I married into a family where Jello salads were the height of cuisine and when they are made it is a BIG DEAL. I was shunned for an entire evening when my response to a layered Jello salad was less then transcendent joy.

"You're supposed to eat this with the rest of the meal? Like with the mashed potatoes? I'll pass, thank you."
posted by Ashwagandha at 5:33 PM on April 17, 2018

I really want to re-create the Jiggle Gin Fizz entirely with agar agar for my vegetarian, boozy self.
posted by greermahoney at 5:34 PM on April 17, 2018 [5 favorites]

I kinda want to eat or at least try all of these. And I’m a huge huge fan of Superchunk so it goes without saying that I’ll happily consume any of their output.
posted by rodlymight at 5:44 PM on April 17, 2018

My wife and I found a couple of outlandish jello molds at the local Asian market, and eventually got around to doing something with them. They were a lot of work. They looked better than they tasted.
posted by adamrice at 5:50 PM on April 17, 2018 [5 favorites]

Have I ever mentioned that the Jelly Shot Test Kitchen is one of my favorite things on the internet? I love jello. It is both decorative and delicious!
posted by ArbitraryAndCapricious at 5:51 PM on April 17, 2018 [1 favorite]

Any serious student of Jell-O-fication needs to make a pilgrimage to Leroy, New York, where they may behold the glories of The Jell-O Gallery, including an impressive wall of molds. Trust me, it’s worth a visit if you’re in the area.
posted by kinnakeet at 5:55 PM on April 17, 2018 [2 favorites]

Those are horrifying.
posted by ivanthenotsoterrible at 5:57 PM on April 17, 2018 [3 favorites]

These all beat the Corned Beef Jello dish in my Indiana Ladies' Home Auxiliary cookbook.

You have to appreciate "Congealed Item" bringing the real.
posted by rhizome at 6:00 PM on April 17, 2018 [4 favorites]

All any red-blooded American really needs is shredded carrots in lemon Jello.

For the love of dogs, don't slather on the vile oily slop that is salad dressing. Best Foods mayo, or GTFO.
posted by BlueHorse at 6:01 PM on April 17, 2018

The original edition of Joy of Cooking has a recipe for Tongue in Aspic garnished with lettuce leaves, deviled eggs, parsley, and lemon slices. It is concisely described as "A fine-looking dish." A few of these live up to how I imagine that dish should be presented.
posted by peeedro at 6:17 PM on April 17, 2018 [3 favorites]

Jiggle Gin Fizz.

What?
posted by Fizz at 6:18 PM on April 17, 2018 [2 favorites]

Those are horrifying.

I think the English have us beat.
posted by leotrotsky at 6:21 PM on April 17, 2018 [3 favorites]

Aspics are about to make a comeback, aren't they. Color me cautiously optimistic.
posted by Anticipation Of A New Lover's Arrival, The at 6:23 PM on April 17, 2018 [7 favorites]

This is an insane level of talent.

In semi-related memories belonging to others, Mr. llama’s dad tried to get mr llama to eat some undefined beef aspic in the mid 80s following what was almost certainly Reunite fueled hijinks. In the retelling, grandpa llama found the refusal utterly hilarious. The idea of a twelve year old refusing a hundred dollars. Because salty Jello was too gross.

kinda don’t really blame either of them. It’s my only passing knowledge of aspic though.
posted by A Terrible Llama at 6:24 PM on April 17, 2018

I made an Under The Sea Salad as a joke for the annual family potluck a few years ago and it was so weirdly popular that now when we get our dish assignments mine comes already filled in with Under The Sea Salad. I have regrets :(
posted by Mary Ellen Carter at 6:38 PM on April 17, 2018 [16 favorites]

These really are beautiful, even the horrifying ones.

I made fully-edible gin and tonic Jell-O shots a few years ago. Homemade lime and gin gelatin poured into silicone shot glass molds (for ice shots), then filled with gin and tonic gelatin.

They were really good, although I over-stiffened the glasses. Next time, more jiggle.
posted by uncleozzy at 6:42 PM on April 17, 2018 [2 favorites]

These are amazing.

I think it's something to do with the combination of kitsch and the fact that gelatin gives a chef with a strong visual imagination one hell of a palette to work with.
posted by mandolin conspiracy at 6:43 PM on April 17, 2018

see also: the worst pun of a Facebook group, Show Me Your Aspics
posted by Jon_Evil at 6:45 PM on April 17, 2018

Aspics are about to make a comeback, aren't they.

Yes, but agar.
posted by rhizome at 6:46 PM on April 17, 2018

The Awful Library Books blog just featured "Molded Dishes Cookbook" from 1972. Fascinating how some bad ideas seem to converge...
posted by oneswellfoop at 6:50 PM on April 17, 2018 [2 favorites]

Forgetting cosmetics, I bet my pineapple, pecan and cream cheese green jello salad tastes better than any of these...
posted by jim in austin at 6:52 PM on April 17, 2018 [2 favorites]

I forget who it was, but back in the 80s, I watched a chef make a tremendous, clear gelatin tower in which the liquid was champagne and the interior was perfect rows of raspberries, and I thought I would be the hit of any party if I ever made it.

It looks beautiful, but champagne Jell-O tastes a bit like sour grape juice and raspberries are far better all by themselves. But it looks great at a cast party.
posted by xingcat at 7:00 PM on April 17, 2018 [1 favorite]

This is lovely.

Not to go all AskMe on this thread, but when I was very young and feeling ill, my midwestern mom would serve me hot Jello. Cooked Jello, preferably green, warm, as you would pour into the mold, but in a glass, to drink.

Why?
posted by rlk at 7:16 PM on April 17, 2018 [4 favorites]

The “Lady Edison Pork Jelly Salad” reminds me of the chicken salad ring mold my mother used to make for church suppers. It featured Knox unflavored gelatin, stewed chicken, chicken broth, chopped celery and onions, and a cup of mayonnaise in the middle of the ring.
posted by The Underpants Monster at 7:20 PM on April 17, 2018

when I was very young and feeling ill, my midwestern mom would serve me hot Jello. Cooked Jello, preferably green, warm, as you would pour into the mold, but in a glass, to drink.

Why?

My mother used to drink it to make her fingernails stronger.
posted by The Underpants Monster at 7:22 PM on April 17, 2018 [1 favorite]

Re: drinking warm jello when ill: it’s not unakin to drinking broth. Good meat broth is positively lousy with gelatin. You miss out on any benefit from the vegetables, of course, but it is also easy to keep down in the event of G.I. distress. There’s a reason they serve jello in hospitals.
posted by gauche at 7:31 PM on April 17, 2018 [5 favorites]

Holy sheeeeeeeeeeeeeeeit.
posted by jenfullmoon at 7:48 PM on April 17, 2018 [1 favorite]

I have never had a jello shot, but the Jiggle Gin Fizz made my ears perk up, like those of a startled small dog.
posted by Samizdata at 8:00 PM on April 17, 2018 [5 favorites]

I already have a recipe for Gin & Tonic Ice Cream, so I may just have to give the Jiggle Gin Fizz a go, and serve them both on a hot afternoon.
posted by MovableBookLady at 8:16 PM on April 17, 2018

My mom also gave me jello to drink but it was usually iced. The warm jello would melt the ice as I drank. It's easy to keep down and has some calories.
posted by bunderful at 8:16 PM on April 17, 2018 [1 favorite]

After filling a fish-shaped copper mold with this broth, I proceeded to put Japan all up in it

Surely some sort of punishment is called for here.
posted by 1adam12 at 8:45 PM on April 17, 2018

> MovableBookLady:
"I already have a recipe for Gin & Tonic Ice Cream, so I may just have to give the Jiggle Gin Fizz a go, and serve them both on a hot afternoon."

Can I come over to your house this August? We could claim it is to celebrate my birthday...
posted by Samizdata at 8:46 PM on April 17, 2018 [2 favorites]

Obligatory Cracked 1 2 (love the aquarium)
posted by Melismata at 8:47 PM on April 17, 2018 [2 favorites]

Anyone else ever had the classic Lime Jello Marshmallow Cottage Cheese Surprise? I had it at a cooking contest, where it was a joke entry and the presenter sang the song of the same title.

The real surprise was that it won. It is fucking delicious. I have been threatening my entire family with it at holidays ever since, just because I want to have it again. So far they have managed to keep me from doing it, but they're bound to slip one of these years.
posted by Rush-That-Speaks at 9:37 PM on April 17, 2018 [3 favorites]

Samizdata Oh sure you can. Except the middle of the month when I'll be in San Jose CA at Worldcon. My birthday is end of July and I have a gin-loving friend for whom I've made the G&T ice cream before. Anytime it's hot and sweaty, come on by.
posted by MovableBookLady at 9:52 PM on April 17, 2018 [1 favorite]

Be sure to check out the Gallery of Regrettable Food for all your misuse-of-jello needs.
posted by a snickering nuthatch at 10:48 PM on April 17, 2018 [4 favorites]

> MovableBookLady:
"Samizdata Oh sure you can. Except the middle of the month when I'll be in San Jose CA at Worldcon. My birthday is end of July and I have a gin-loving friend for whom I've made the G&T ice cream before. Anytime it's hot and sweaty, come on by."

Cheers. Birthday's nigh unto the end of August. (I like to kid I was born a day short of being a virgin...)
posted by Samizdata at 12:10 AM on April 18, 2018 [1 favorite]

If you have never been served pecans and green olives encased in lemon Jello at bridge club, well, I don't know whether to say that you haven't lived or count your blessings.
posted by Cranberry at 1:14 AM on April 18, 2018 [1 favorite]

These are amazing. It's so hard to make good aspics that are both visually attractive and tasty. We had a lot of jello and angel food when we were kids, but I never missed it after, and I was always very suspicious of savory jellies. Until one day I made a very elaborate recipe for borscht for a party, and it was delicious. It was almost eaten up, but in the morning when I started to clean up, there was like a spoonful of clear red delicious borscht jelly in the bottom of the serving bowl, and I suddenly got the magic. I haven't made that jelly again, it takes 12 hours to make the soup, and then you really want to eat it hot. I will discipline myself one day and make it, though. But in the meantime, I have begun to make them from scratch and it is both challenging and fun, and I'm not near as good as these people.
posted by mumimor at 1:16 AM on April 18, 2018

Mustn't forget this amazing thing from Janice Poon for Hannibal S2:E12.
posted by h00py at 1:58 AM on April 18, 2018

hmm, i just brought back to packets of agar agar from mum's
posted by infini at 2:35 AM on April 18, 2018

As a wee lad and very adventurous eater, I completely endeared myself to one of my great aunts by always eating two or three servings of her aspic (little known fact: the aspic was mostly meh, but she would make the scales on the fish jello mold out of sliced green olives with pimentos. And I was nothing if not a pint-sized gigolo for anything with green olives). She would make her aspic for every family get-together after that.

Another aunt made a sweet/savory mustard jello ring, to be eaten with ham. Ham and mustard, in any form, would be consumed by me in vast quantities. So there was another constant jello product served at any family gathering.

Finally, my own sainted grandmother would make another savory jello salad that had had cream cheese, tomato soup, and mayonnaise, along with finely chopped onion, celery, and those damn green olives! It was like thousand island dressing with texture! I ate deeply of it every time it was offered!

This is how I became the golden child in the eyes of all my great aunts and grandmother. And when I finally got around to collecting their recipes and making my own version of each of their salads, and then serving it back to them, I achieved sainthood. Whenever I was in town, my grandmother would put out the notice and I would dutifully drive to each of their houses and collect my jello prizes. A chunk of ham, a couple of pounds of rare roast beef, and their gifts, now that was a GREAT week of eating. Somehow this gene skipped a generation in my mother, who would just about walk out of the kitchen when I was consuming my goodies. It completely baffled her.
posted by Purposeful Grimace at 4:27 AM on April 18, 2018 [13 favorites]

I love aspic. When I was small, it was my favourite part of tinned ham. I make pork pies just for the aspic, and I make ham hock terrines to put on sandwiches. It's my life's ambition to make one of those elaborate multi-meat layered terrines for a party, but I'm concerned that nobody else would eat it.

I do have serious reservations about some 60s gelatin-based recipes, specifically the ones where you mix incongruous ingredients together -- but that's because I have a psychological Thing about mixing sweet and savoury foods, with very few exceptions. Blech.
posted by confluency at 4:52 AM on April 18, 2018 [1 favorite]

They are fun to see, but so many are ewww to eat, at least to me. I must admit I have a visceral aversion to anything but fruit in jello. The jelly texture with meat really feels gross, and even vegetables are wrong in jello. But then nobody in my family ever made these things, even in the 50s when I was a kid and jello was at its height as a "salad". For us it was only dessert, the wildest thing my mom made was whipped jello. My Polish Grandpa ate pigs feet in a kind of gelatinous ooze, but I would never touch the stuff. To me these are mostly art, not to eat. As such, they are great. As food, no.
posted by mermayd at 5:05 AM on April 18, 2018

Back in my meat eating days one of my favorite things was head cheese, especially when made from scratch at a fine restaurant. Several of these look like they would fit that bill rather nicely.
posted by slogger at 7:16 AM on April 18, 2018 [2 favorites]

There are only one or two of these that would make me hesitate. The others I would eat with wild abandon.
posted by merriment at 7:34 AM on April 18, 2018

We have a friendly cooking contest with some old friends, and there have been plenty of threats from said friends to serve an aspic. Last round, I beat 'em to the punch, and did tiny little grapefruit shandy aspics for an amuse bouche.

Aspics are NO JOKE. They were extremely fiddly to get to the right consistency and taste.
posted by MissySedai at 7:59 AM on April 18, 2018 [2 favorites]

As an aside, I first learned what an aspic was from this Three's Company episode. Well, not from the episode itself because the preparation of the aspic went sideways, but rather from having to find aspic in the dictionary.
posted by mandolin conspiracy at 8:23 AM on April 18, 2018

Veal Tongue in Aspic is apparently a real thing, but Larks' Tongues in Aspic is not ("Your chance [of] sourcing Lark's tongue in the United States is pretty much zero.")
posted by kurumi at 8:25 AM on April 18, 2018 [1 favorite]

The Three's Company aspic gag in question: "This is a great aspic."
posted by mandolin conspiracy at 8:28 AM on April 18, 2018

@confluency I'm obsessed with meat pies, aspics, and charcuterie (my favorite liver pates have aspic layer on top)! I'd eat it!!
posted by koucha at 8:58 AM on April 18, 2018 [1 favorite]

I can't think of aspic without thinking of one of my favorite bits of old cinema: Billie Burke's meltdown from "Dinner At Eight." "No aspic for dinner! And having to send out for crab meat! CRAB MEAT!"
posted by dnash at 9:50 AM on April 18, 2018 [1 favorite]

I already have a recipe for Gin & Tonic Ice Cream, so I may just have to give the Jiggle Gin Fizz a go, and serve them both on a hot afternoon.

I'm reminded of the ubiquitous punch from every party I went to in my first couple years of college: ginger ale or 7-Up mixed with a smallish about of some kind of booze, with rainbow sherbet that had been slightly softened and re-frozen in a ring mold floating in the bowl.

Anyone else ever had the classic Lime Jello Marshmallow Cottage Cheese Surprise?

Oh, my, yes, and many variations thereon. How about lemon Jell-O with shredded cabbage and carrots, a little crushed pineapple, mayo on the side?

I don't think there was a foodstuff my mother would have scrupled against jelling into a salad if she was feeling creative enough. I remember once she was teaching us which fruits floated in the unset gelatin and would therefore be on the bottom of the upturned mold, and which did the opposite. She was trying to classify them as “sinkers and floaters,” but kept getting tongue-tied and saying ”fruiters and floaters.” To this day, every once in a while one of us will pick up a piece of fruit and say, “Now, is this a fruiter or a floater?”

She had the complete Tupperware Jell-O set: domes in two sizes with attachments to make them into rings, changeable lids with cute shapes like hearts to mold into the dome tops, snap-on covers for the bottoms, and eight single-serving molds. Knowing my father, we probably had to eat that much Jell-O just to justify the expense of a new household item.

We also had a lot of Knox unflavored gelatin, so that we could flavor it with our own fresh fruits like apples, plums,and elderberries in addition to the cringe-inducing savories. I did like the one she used to make flavored with apple cider and cinnamon, with embedded apple slices.
posted by The Underpants Monster at 10:10 AM on April 18, 2018 [1 favorite]

I had mostly managed to forget my grandmother's dish of beef tongue in tomato aspic. Until now.
posted by Lexica at 11:30 AM on April 18, 2018

I come from an aspic culture. My father could and would make holodets from scratch (this recipe looks closest to what he taught me). It has to be served very cold, with a lot of horseradish, and, this is important, lots of vodka. On rare occasions I will make it and enjoy it because it reminds me of him.
posted by acrasis at 3:14 PM on April 18, 2018 [4 favorites]

MetaFilter: I come from an aspic culture.
posted by DevilsAdvocate at 7:58 PM on April 18, 2018

This is only very loosely related to Jell-O molds: One of my first restaurant bosses was also well-known as a caterer in the area, and when one of her other employees got married, she catered the shower and reception. For the shower, she made one of her specialties: the wedding cake timpano.

Instead of a bowl of Jell-O with things molded into it, it's a bowl of pasta that's been molded into an empty case with things in it.
The wedding timpano was three flat-topped timpani in graduated sizes, filled with chopped vegetables and boiled eggs, stacked into tiers, "frosted" with mayonnaise, and decorated with fancy cut vegetable and/or egg garnishes and edible botanicals to look like a pretty wedding cake. When you cut your peace and mix it all together on your plate, it tastes like macaroni salad.
posted by The Underpants Monster at 12:03 AM on April 19, 2018 [3 favorites]

The Jiggling, Gelatinous Creations of a Pop-Up Jell-O Exhibition
posted by jenfullmoon at 8:21 PM on May 1, 2018