[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 1.79 MB, 686x1000, 1559364095262.png [View same] [iqdb] [saucenao] [google]
13441233 No.13441233 [Reply] [Original]

I hate white people so fucking much

>> No.13441242

get fucked Moshe

>> No.13441247
File: 833 KB, 500x648, file.png [View same] [iqdb] [saucenao] [google]
13441247

>white "food"

>> No.13441258

>I hate white people so fucking much
We're not very fond of you either.

>> No.13441272

Why? We don't eat this shit in 2020. This was war-food for middle-class from the 50's. Nobody eats this shit anymore.

>> No.13441289

>>13441233
You know everyone talks shit about white people food but they always post shit from the 1950-1960s, while there are webms of Hispanics currently making those horrible abominations in bags of chips. You know the ones where the guy just keeps piling carbs, sugar, and cheese on? Yeah, I don’t hate non whites but if you really wanna talk shit, get better material you fucking retard.

>> No.13441290

>>13441233
Aspic is based you faggot tastelet.

>> No.13441334
File: 160 KB, 824x1100, aspic.jpg [View same] [iqdb] [saucenao] [google]
13441334

>>13441272
>Why? We don't eat this shit in 2020. This was war-food for middle-class from the 50's. Nobody eats this shit anymore.

I make gelatin molds still to this day.
Cranberry-navel orange-walnuts pureed in the processor into raspberry gelatin for Thanksgiving.
Brunch always gets a tomato aspic. Knox plain gelatin + lemon gelatin, made with V8 or tomato juice. Finely shredded cabbage or horseradish, pecans, bell pepper, vidalia onion or green onion, chili paste or tabasco, worchestershire, cucumbers, parsley, and lots of chopped celery including the leaves. It's like a gazpacho or bloody mary mood. Cold and refreshing. For work lunches, a little aspic and a hard boiled egg on a summer day is heaven.
About once every other year, I make my grandmother's lime-cottage cheese-jello mold and it's always well received.
Whenever I'm sick, I make two packages of jello for the fridge, typically a orange jello with canned mandarin oranges or pineapple chunks which is all soft on a sore throat, and a lime or lemon jello with celery, apples or grapes and walnuts kind of like a Waldorf salad mold.

Molds takes about 5-20 minutes to prep at night, and it's done. I don't wait for soft-set to add my add-ins, just add enough and you don't need to wait.

>> No.13441343

>>13441233
Too civilised for you, blackboy?

>> No.13441353

>>13441233
That's funny, I feel nothing towards you.

>> No.13441366

>>13441233
I give em CAT SCRATCH FEVER
Dunnadunnnunnnnn

>> No.13441397
File: 136 KB, 992x1476, df99de2b0f10da6dbd93b8eaf0cae075.jpg [View same] [iqdb] [saucenao] [google]
13441397

>>13441233
I don't like you, either!

>> No.13441398
File: 112 KB, 978x460, zimne nogi.jpg [View same] [iqdb] [saucenao] [google]
13441398

My Polish mom used to regularly make zimne nogi (cold feet) for my dad, who loved that shit.

I called it "pork jello" and it grossed me the fuck out.

>> No.13441411

>>13441334
Whenever I have to do a clear liquid diet for colon prep, I usually make up some plain gelatin and chicken stock. When you've been doing nothing but drinking all day, it's fucking heavenly.
Also pretty great for when you've been doing nothing but drinking all day.

>> No.13441426

>>13441398
Poverty is a hell of a drug

>> No.13441428

>>13441233
You're simply uncultured.

>> No.13441430

>>13441353
Then stfu about it you idiot stormer!