librariansofshield:eve6watchesthebees:wikdsushi:solongthanks4allthefish:systlin:untilstarsfall:zora-
librariansofshield:eve6watchesthebees:wikdsushi:solongthanks4allthefish:systlin:untilstarsfall:zora-zen:supersoftly:willesqueleto:fini-mun:theamazingsallyhogan:siphersaysstuff:jesus what was wrong with peopleThey suddenly had money, fridges, freezers, and access to a variety of foods - all things that hadn’t been widely available before. Suddenly people had access to things that were beyond the dreams of people just a 100 years prior.Enter corporations willing to go “oh yeah, you know what’s great (now that you can afford it)? Cold beef soup, served in a glass. Drink up your beef!”Early 40s/50s foods are something I’m very passionate about.They had no concept of what flavors tasted good together so they tried everything. The biggest ideas that were latched on to were things like loafs with layers that compose your entire meal and the suspension of basically anything/everything in jello (jello actually helped food last longer, because the gelatin sheltered whatever ingredients were used from bacteria. So, naturally, you put a fish in it).Also pineapple. It was harder to get before then so the sudden availability of it made people go nuts. Bananas too to a degree.Welcome to the wild and wacky world of Aspic, otherwise known as meat jello.jello history is a fucking tripHey @ both my group chats, look, my hairbrained rants about jello were not totally off the markThat meat jello pic gave me a brain tumor.I have a great aunt who used to bring ham in jello to every family reunion and then get offended because no one would eat it. No, Aunt Ruby, we don’t hate you, we just hate your nasty fucking meat jello. You do realize that like in the case of the Miracle Whip, the way it was both made and tasted in the ‘40′s and ‘50′s is totally different than it tastes now. I mean how it tasted in the ‘70′s when I was growing up is very different than it is now. That “Ham Jello” doesn’t taste right today because you are using actual “Jello” or “Gelatin” that you buy at the store (plant of algae based). But the Original Recipe used rendered “Animal Collagen” as the Gelatin, something I can’t find at the store, and would need to make myself. (My Grandmother made that meat jello, with the proper gelatin, and it was delicious, but if you use the stuff you buy at the store today, it tastes like crap AND it doesn’t hold together very well either. The salt in the ham tends to make it come apart.)I run into this issue with my wife all the time now. She remembers how foods tasted growing up, and she pulls out her mom’s recipe and can’t understand WHY it doesn’t taste the same, even though she is using the “Same” ingredients. I keep trying to explain to her that she isn’t using the same ingredients. “It calls for Shortening!” she says pointing at the recipe, and I look at her and ask…”Animal or Vegetable?” “There is only one type of shortening!” Sure enough, we go to the average grocer and she points to the tubs of Crisco smuggly, then points to the blocks of other brands, all of which are marked “Vegetable”. Then I point to the package of “Sno-Cap” which is Lard, or Animal Shortening. “That’s Lard, it isn’t used for baking!” she cries…We have dumbed down our tastes to meet the mass produced standards of today. That has ruined really good foods of our pasts. “Spoon-meat is REAL? I thought I invented this once in a dream!”(Sorry. Sorry. Couldn’t resist.)Steve Rogers is glad he slept through this period, food-wiseAre you sure about that? -- source link
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