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A little less than a happy high
komos
komos
Jaegerwurst and more
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cook_ting From: cook_ting Date: July 13th, 2009 07:31 pm (UTC) (Link)
Please, please, please, please, please don't use aspic. Modern refrigeration and sanitation has completely removed the need for that horrible substance. I was forced to coat all of my wonderful creations in aspic for presentation during my garde-manger class and it would always render them inedible. Transparent meat jelly isn't fit for human consumption. There's no need to seal out the flies in a clean house, the food isn't going to rot or hyperoxidize the moment it's sliced, and no one wants a glossy sheen on their tasty nibblets anymore. Good god, make it stop!!!!
komos From: komos Date: July 13th, 2009 07:54 pm (UTC) (Link)
I can understand the appeal as a finish to a terrine, but it does seem like it's more for style than anything. My problems begin when the terrine is basically ALL aspic with some crunchy bits thrown in. I didn't love sweet, fruit-flavored jell-o molds when I was growing up in their heyday, so the thought of a savory meat and veggie jell-o mold makes me shudder a little.
cook_ting From: cook_ting Date: July 14th, 2009 03:35 am (UTC) (Link)
komos From: komos Date: July 14th, 2009 02:21 pm (UTC) (Link)
I'm thinking of spotted dick right now!
cook_ting From: cook_ting Date: July 14th, 2009 04:49 pm (UTC) (Link)
That sounds like a personal problem.
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