/ck/ - Food & Cooking

>>15961078
>prior to powdered gelatin to make an aspic you had to boil bones for hours and hours to get it, so yeah, it was a sign of wealth
This. It was rich, delicious and healthy bone stock. There was usually a layer of gelatin over pate molds too.
I love a tomato aspic that my grandmother made with both lemon jello and knox plain, that was either enhanced with clamato or condensed beef. Mine is more to my tastes, with V8 and so much veggies that it's like a bloody mary or cold summer bowl of cucumber and pepper filled gazpacho.

>>14622995
>Cobb salad is one of the most popular salads in the us and have many variations.
I'd say this is absolutely true. It'll be on menus almost as often as a Caesar, which is likely far more American than Mexican, as well, having been invented just over the borderr to be served to Americans, which leads us to the tex-mex Taco salad served in a big deep fried tortilla bowl, green pepita dressing version of the green goddess.

I'm going to say my favorite Jello salad is tomato aspic. It's like gazpacho in a bowl, all the best of fresh veggies in season, piquant bite from lemon and worchestershire, crunch from celery, nuts, cucumber, just nicely cold and refreshing.

My recipe has both knox plain gelatin and lemon jello, so there's a small amount of sweetness and bold lemon. But you can also get that with plain adding tartness. I prefer drinking V8 to tomato juice, but sometimes I blend them. Onion, celery, cucumber, bell pepper, pecans, lemon zest are common additions, sometimes tabasco, worchestershire. It's bloody mary flavors so I might add some olives, and goes nicely with chicken salad or as big holiday side dish. When I warm my tomato juice to soften the gelatin, I might steep bay leaf, clove, allspice, celery seeds, parsley, peppercorn, and other flavors that match my mood or my main or to kick up plain tomatoes.