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Rabbit Hill posted:Okay, FIRST OF ALL, every packet of Jello I've ever made has come with a warning on it not to mix in pineapple, so how does this thing even congeal? It's the bromelain in fresh pineapple that causes protein breakdown in the gelatin, hence the warning. Heat the pineapple, however, and you inactivate the bromelain and the gelatin holds its shape. They most likely used canned pineapple which is heated during canning. Now you too can make a hideous pineapple olive mold.
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Nov 5, 2014 17:14
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Just what was the fad with jellies and aspics back in the day? Have tastes really changed that much or was it just an easier method of using the manky about to go off food at the back of the fridge? God forbid it comes around again, like the trend for eating offal and offcuts has.
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Nov 5, 2014 17:38
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davestones posted:Just what was the fad with jellies and aspics back in the day? Have tastes really changed that much or was it just an easier method of using the manky about to go off food at the back of the fridge? prior to the middleish of the 20th century this line of logic holds: gelatin dish = must have been in the fridge or a consistently cold icebox = prepared by somebody rich = must be good a "normal" household being able to prepare these dishes was a relatively new state of technological/economic affairs and the bloom was not yet off the rose
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Nov 5, 2014 17:43
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Edit: ^^^  (But it's probably a better reasoning)I remember hearing that the reason got crazy gelatin dishes got so popular was because gelatin was once considered a very high class dish, and was extremely expensive, and when it got cheap enough for the masses to get a hold of, they put it in EVERYTHING. And because dinner parties and all that were in vogue at the time, everyone was trying to keep up with the Joneses, and made their own variation - no matter how horrible it tasted. From what I heard, they didn't like the taste if it back then either, and they were generally just for decoration and got tossed after the party.
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Nov 5, 2014 17:44
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I'd really love to see these done up on a Bon Appetit cover, all glossy and well-lit.
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Nov 5, 2014 18:46
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ACES CURE PLANES posted:From what I heard, they didn't like the taste if it back then either, and they were generally just for decoration and got tossed after the party. So it was like a jiggly version of the type of wedding cakes you see on Ace of Cakes. Outwardly fancy and makes a great centerpiece but covered from head to toe in gross fondant and is 70% frosted styrofoam and wooden dowels.
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Nov 5, 2014 18:58
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 A crocodile, wrapped in bacon, with a chicken in its mouth. I would eat this.
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Nov 5, 2014 19:29
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ACES CURE PLANES posted:
That's an alligator, but I still would.
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Nov 5, 2014 21:04
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"Tastes like chicken."
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Nov 5, 2014 21:14
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ACES CURE PLANES posted:
There's a restaurant by me that sells a whole alligator stuffed with chickens roasted over apple and cherry wood with sides of jambalaya, cornbread, succotash, and mac and cheese. Costs about $400 and supposed to feed 12. But this is the gross food thread so it doesn't belong here.
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Nov 5, 2014 21:32
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Iron Crowned posted:That's an alligator, but I still would. I can't tell, I just stole the description from where I found it. Those things don't live in the frozen wastes.  Solice Kirsk posted:There's a restaurant by me that sells a whole alligator stuffed with chickens roasted over apple and cherry wood with sides of jambalaya, cornbread, succotash, and mac and cheese. Costs about $400 and supposed to feed 12. But this is the gross food thread so it doesn't belong here. Aaaaaand that's something added to the bucket list.
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Nov 5, 2014 21:59
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My favorite part about the life of David Bowie was that he was a prolific journal writer but during the several months he spent in Florida the sum total of his journal entries were something like "The weather is horrible and the alligator tastes worse." which is a pretty succinct summary of Florida. But for real gator is pretty tasty if you know a place that can make it well. It's just most of the time it's being made by your drunk cousin or at Jimbo's Stick-meat shack.
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Nov 6, 2014 00:20
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davestones posted:God forbid it comes around again, like the trend for eating offal and offcuts has. Go to a good Korean offal barbecue restaurant and then try saying that again.
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Nov 6, 2014 00:25
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Had to recheck my calendar to make sure it wasn't Christmas. Thank you.
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Nov 6, 2014 02:05
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pandaK posted:Go to a good Korean offal barbecue restaurant and then try saying that again. Really, I agree with this. I'm not crazy about offal, but some well-cooked intestine isn't too bad if you can divorce yourself from the idea of what it is. (I was a vegetarian for almost 20 years, so learning to eat insidey parts of animals took a lot of deep breaths on my part.) Plus, sometimes they wiggle around when you grill 'em!  or maybe that's stomach? Anyways, heart and tongue are legitimately good.Has anyone else watched The Supersizers Go...? It was on BBC or 4. The hosts lived, dressed, and ate like people in a particular period of British history for a week at a time. If you can stomach watching people occasionally spitting out their food, it's a hugely entertaining series and shows some really grody dishes. You used to be able to find all the episodes on YouTube, and Hulu had them a while back (can't check either at work).
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Nov 6, 2014 02:10
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ACES CURE PLANES posted:Aaaaaand that's something added to the bucket list. Well good sir, come on down to Chicago: http://thefrontierchicago.com/ They have all sorts of big animal meals. Pretty drat good margaritas too.
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Nov 6, 2014 04:07
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ACES CURE PLANES posted:Edit: ^^^ Oh yeah, jellies were wicked fashionable in the upper classes in the late 1700s right through the Victorian era - right up until people started having iceboxes so they could set a jelly in their own kitchens without having to have a bevy of servants dedicated to midwifing the loving thing, basically even just conveying them to table without having them jiggle themselves to pieces required the full attention and dignity of a grown adult  ed.: here's a really loud video of a jelly wiggling itself to death like an idiot None of these have really objectionable ingredients but they're dumb-looking as gently caress imo just pile some loving fruit in there   EAT THE QUEEN  this isn't and wasn't intended to be pineapple flavored it just has a pineapple on it to look nice. i think it's rosewater milk flummery   The guy who made the above recreations also has a story on his blog about the time he tried to recreate this:  tl;dr: build a pastry ship, have it shoot actual guns at a pastry stag which then bleeds wine everywhere and also have two pies full of live frogs and birds and take the lids off so animals are hopping everywhere and the ladies at the party throw eggs at each other ??? fun party hacks from 1660, Ace of Cakes got poo poo on history bringmyfishback posted:Has anyone else watched The Supersizers Go...? It was on BBC or 4. The hosts lived, dressed, and ate like people in a particular period of British history for a week at a time. If you can stomach watching people occasionally spitting out their food, it's a hugely entertaining series and shows some really grody dishes. You used to be able to find all the episodes on YouTube, and Hulu had them a while back (can't check either at work). InediblePenguin has a new favorite as of 05:29 on Nov 6, 2014 |
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Nov 6, 2014 05:16
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InediblePenguin posted:
Isn't that a thistle? For like, Scotland or whatever? E: found it on that blog. Weird. Would the average Victorian-era Brit know what a pineapple was? I still think a thistle makes more sense. MAKE NO BABBYS has a new favorite as of 05:45 on Nov 6, 2014 |
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Nov 6, 2014 05:39
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it could be, but it was labelled "Pineapple flummery made in a 1790s Wedgewood mould" on Ivan Day's site and he's the expert edit: possibly designed to go either way? pineapples were trendy at that time edit 2: like the pineapple mold you can also use to make thistles is the 1790s equivalent of the butt plug mold you can also use to make christmas trees InediblePenguin has a new favorite as of 05:45 on Nov 6, 2014 |
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Nov 6, 2014 05:41
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That's so weird. I mean, in Dicken's novels people go apeshit over getting to eat their one goddamned orange a year, where the hell would they get a pineapple? That blog is crazy, though. E: Apparently more wealthy/sea faring Brits have been going apeshit for pineapples for much longer than I thought: http://www.bbc.co.uk/dna/ptop/plain/A10697132 MAKE NO BABBYS has a new favorite as of 05:52 on Nov 6, 2014 |
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Nov 6, 2014 05:48
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The people who could afford to have "trends" in 1790 were not the people Dickens was writing about is the thing to always keep in mind
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Nov 6, 2014 05:50
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Oh god, the banana candle. That has to have been intentional doesn't it?
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Nov 6, 2014 06:44
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My roommate has an old 70s jello cookbook, and I physically gagged when I saw - 1) Jello glazed salmon sandwiches 2) A bleu and cream cheese jello salad monstrosity There's also olives in god damned everything
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Nov 6, 2014 06:49
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If I remember correctly, pineapples are a symbol of hospitality. I'm from a small town on the East coast that was settled by wealthy Dutch people, and the pre-1800s houses in my town all have pineapples carved somewhere on the front door or pillars.
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Nov 6, 2014 08:45
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Unlike the bad jelly site, I would legitimately LOVE to try all those historical jellies; nothing in them sounds bad at all, and some sound quite good. That being said, rosewater is like, near the bottom of the list of preferred flavors for me.
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Nov 6, 2014 09:39
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InediblePenguin posted:ed.: here's a really loud video of a jelly wiggling itself to death like an idiot Seriously, hit mute before you click that link.
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Nov 6, 2014 09:43
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Wasabi the J posted:Unlike the bad jelly site, I would legitimately LOVE to try all those historical jellies; nothing in them sounds bad at all, and some sound quite good. Well then do I have a flavor of gum you'd just loooooove to try: http://en.wikipedia.org/wiki/Thrills
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Nov 6, 2014 10:04
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Rosewater is wonderful but you need to be very judicious with it. We use it in the mango lassi where I work (mostly for aroma rather than taste). I like it in cookies. And yeah, pineapple was a big deal in Victorian England and the rest of Europe at the time 
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Nov 6, 2014 10:42
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bringmyfishback posted:Really, I agree with this. I'm not crazy about offal, but some well-cooked intestine isn't too bad if you can divorce yourself from the idea of what it is. (I was a vegetarian for almost 20 years, so learning to eat insidey parts of animals took a lot of deep breaths on my part.) I'm thirding this - there's a brilliant Chinese place near where I live which does a dish of pig intestines cooked in chilli oil. It is SO good. Also, you can make a really good ragout using lamb heart as the stewing meat. Cheaper than steak, though you do have to trim off the valves and manually pump out any congealed blood with water.
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Nov 6, 2014 11:22
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bringmyfishback posted:If I remember correctly, pineapples are a symbol of hospitality. I'm from a small town on the East coast that was settled by wealthy Dutch people, and the pre-1800s houses in my town all have pineapples carved somewhere on the front door or pillars. The worst things in early modern recipe books usually turn out to be medicinal in intent rather than, like, food, and as gross as it is to imagine somebody boiling horse dung in wine (for instance) it's a lot better somehow if you know they were only suggesting people could do it if they were sick than if it's something they just did because they liked the taste of boiled horse dung in wine The other weird things in recipes that old are usually just, like, the sheer variety of animals they'd include recipes for, and the really bizarre Early-Modern-Martha-Stewart presentations they'd suggest. Eat larks for dinner! Serve them by carving hollows inside hard-boiled eggs to nestle the tiny roasted larks inside! A lot of the same poo poo you see in midcentury recipes like the badjelly blog and others linked on this page, only the midcentury recipes are expecting one poor housewife to do all the work instead of the kitchen full of servants assumed in even the least-aspirational says-housewife-on-the-title-page book from the 18th and 19th centuries
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Nov 6, 2014 11:45
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MAKE NO BABBYS posted:Isn't that a thistle? For like, Scotland or whatever? If you think that is a thistle instead of a pineapple I'd really question whether you've seen either. For real though, the idea of the pineapple is that, like a jelly itself, only the rich can have them. In this case only the SUPER rich, because you need an enormous hothouse to grow the things in Britain. In fact, in london it was possible to rent a pineapple as a centrepiece for a table (if you seal the cut end they stay fresh-looking for ages), but you had to pay a vast security deposit in case a drunk guest ate it. There were also extremely lifelike china pineapples that were used by the slightly less wealthy as centrepieces, because it's chavvy to rent a pineapple.
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Nov 6, 2014 13:18
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Conservative blowhard/blogger/historian Edward Blom cooks his "hangover cheese" meal. It's in Swedish, but it's just him microwaving half a kilo of hard cheese, pouring in some brandy and white wine and eating it with a fork. Then he compares it to a Pizza Capriciosa, "just without the ham and bread". https://www.youtube.com/watch?v=qkdYC8L4Fn0&t=161s
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Nov 6, 2014 13:53
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Vindolanda posted:If you think that is a thistle instead of a pineapple I'd really question whether you've seen either. Not really. The stylized prints of them are pretty similar and not being personally aware of the Victorian penchant for pineapple as a status symbol, I don't think I was unreasonable. http://i.imgur.com/HdFa8Yc.png http://i.imgur.com/6Z3JBEj.png http://i.imgur.com/L0vgqZQ.png http://i.imgur.com/XRmOD6y.jpg MAKE NO BABBYS has a new favorite as of 15:28 on Nov 6, 2014 |
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Nov 6, 2014 15:25
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I was linked to this aptly-named collection of foods earlier: Here Are the Grossest Things We Could Find on Pinterest. For example, the Halloween Vomit Martini. 
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Nov 6, 2014 21:30
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LITERALLY A BIRD posted:I was linked to this aptly-named collection of foods earlier: Here Are the Grossest Things We Could Find on Pinterest. Oh but you forgot the best one. Bologna, cream cheese, and ranch dressing "cake."  
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Nov 6, 2014 22:00
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No no no, you guys got it all wrong!some website posted:The pineapple has been a symbol of hospitality since the days of the early American colonies. The legend began with the So you see, the pineapple was a way for a woman to signal to her illegitame lover not to come around her house, because her sea captain husband had temporarily returned from his journey.
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Nov 7, 2014 01:07
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Mouse Dresser posted:Oh but you forgot the best one. I am ashamed that I am slightly curious about this. Like, curious enough to taste it, not actually make it. I think the worst idea there might actually be the Bubblegum Fudge:  "I like fudge, but it's just not SWEET enough..." And apparently the creator has a cupcake tattoo that she is very, very defensive about. Here are the ingredients: 1 pkt Duncan Hines Bubblegum Frosting Creations mix 1 pkg white chocolate chips 1 can vanilla frosting Rainbow sprinkles Chopped Double Bubble gum, if desired So it's basically a large, hardened lump of frosting with more frosting and chocolate chips? Oh, and sprinkles. http://thedomesticrebel.com/2012/06/23/bubblegum-fudge/
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Nov 7, 2014 01:08
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I bring you the sad, the lazy,the disgusting, the probably tastes good but I'm not sure.      
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Nov 7, 2014 02:05
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Is that whitebait on burnt toast?
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Nov 7, 2014 02:51
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Lonely Virgil posted:Is that whitebait on burnt toast? http://spanishfood.about.com/od/spanishfoodfaqs/f/angulas.htm Please don't eat me! \ 
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Nov 7, 2014 03:20
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