"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-02-2019, 07:34 PM   #101
Sous Chef
 
Linda0818's Avatar
 
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 807
Quote:
Originally Posted by caseydog View Post
That's actually pretty common. People often associate bad illness experiences with what they, well, hurled (Wayne's World mod). I had food poisoning once (from a breakfast buffet in Las Vegas). Those sausage links looked a little pink, but I ate them, anyway (we need a facepalm emoji). It took me several years before I could eat breakfast sausage links. To this day, I order sausage patties -- well done!

CD
I know what you mean. And food poisoning is horrible. I had it once, that I remember. Got it from Burger King many years ago.
__________________

Linda0818 is offline   Reply With Quote
Old 01-02-2019, 07:36 PM   #102
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,574
Quote:
Originally Posted by Caslon View Post
A vintage Jello ad campaign way back would have everyone putting their leftover vegetables into Jello. That's going a bit far, Jello corp. Actually, isn't there a Jello recipe where you put carrot strings into green Jello? I think I've seen that, had that. Not sure. My my, what would we do without cattle hoove's keratin being turned into Jello? Anyone make Jello anymore? I remember you had to bring it to a boil, then cool it down in the fridge. Jello originated from animal fingernails.
My mom used to make orange jello with carrot strings in it. She put carrots in everything -- probably why I don't like them.

A few years ago, she gave me her old copper-colored Jello molds.

And, I do remember her putting other vegetables in Jello. Celery comes to mind.

CD
__________________

__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 01-02-2019, 09:56 PM   #103
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,935
What a blast from the past! My dear mama used to make those jellied salad dishes in the copper molds, too. Afterwards, she'd wash the molds and return them to their place on the kitchen wall.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 01-03-2019, 12:02 AM   #104
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by Cheryl J View Post
What a blast from the past! My dear mama used to make those jellied salad dishes in the copper molds, too. Afterwards, she'd wash the molds and return them to their place on the kitchen wall.
I purchased four of those copper molds at a yard sale. Hung them on the kitchen wall. Shapes of cards. Ace, Spade, etc. Then friends would see one at other yard sales and buy it for me. Up on the wall they would go.

Lesson learned. DON'T HANG THINGS ON YOUR KITCHEN WALL. Not unless you like climbing up and taking them down for cleaning at least once a month.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-03-2019, 01:21 AM   #105
Head Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 1,044
I only have one mold like that - a brain mold, that Jello gave away at Halloween years ago, for "free" - only $2.50 shipping. I got $4 worth of coupons, but never used them - gave them to somebody I knew would.

Here was this year's brain I had out on the steps. It was a little too clear - Usually I make it with something to make it opaque, but didn't have anything on hand at the time. I made it with agar, as that will stay firm at warmer temps (and it was warm this year!).
IMG_20181031_193641676 by pepperhead212, on Flickr
__________________
Dave
pepperhead212 is online now   Reply With Quote
Old 01-03-2019, 01:41 AM   #106
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,935
That looks like something my daughter and son-in-law would love to have at their yearly Halloween parties.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 01-03-2019, 07:27 AM   #107
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 3,211
Quote:
Originally Posted by caseydog View Post
That's actually pretty common. People often associate bad illness experiences with what they, well, hurled (Wayne's World mod). I had food poisoning once (from a breakfast buffet in Las Vegas). Those sausage links looked a little pink, but I ate them, anyway (we need a facepalm emoji). It took me several years before I could eat breakfast sausage links. To this day, I order sausage patties -- well done!

CD
Mine was tequila.. Nevermind..

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 01-03-2019, 09:04 AM   #108
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
Skip to 12:06:



Try this:

tenspeed is offline   Reply With Quote
Old 01-03-2019, 09:45 AM   #109
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 3,211
Excellent... I love Brussels sprouts, prepared correctly..

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 01-03-2019, 02:41 PM   #110
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,239
We like making them with bacon/pancetta/guanciale and balsamic vinegar.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 01-03-2019, 04:32 PM   #111
Sous Chef
 
Linda0818's Avatar
 
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 807
Quote:
Originally Posted by pepperhead212 View Post
I only have one mold like that - a brain mold, that Jello gave away at Halloween years ago, for "free" - only $2.50 shipping. I got $4 worth of coupons, but never used them - gave them to somebody I knew would.

Here was this year's brain I had out on the steps. It was a little too clear - Usually I make it with something to make it opaque, but didn't have anything on hand at the time. I made it with agar, as that will stay firm at warmer temps (and it was warm this year!).
IMG_20181031_193641676 by pepperhead212, on Flickr
That is brilliant.

I love Halloween and all the treats my son's Aunt makes for their get-together (before the kids go out). She makes witches fingers (that are 'bleeding'), spider web cookies, all sorts of cool things. The kids love it.
Linda0818 is offline   Reply With Quote
Old 01-03-2019, 06:14 PM   #112
Head Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 1,044
The funniest thing that happened related to that brain at Halloween was when a neighbor lady of Mexican descent came by with some her kids and some others, and while the kids were freekin' out about it she tells them "You know that's no real brain!", and I said something like "Oh, I see you've cooked with them,too," and we started talking about some of the things we've done with them, and the kids went running away screaming "Ooooooooo!" She has probably fed them cerebros de cerdo a number of times, and they didn't know it!
__________________
Dave
pepperhead212 is online now   Reply With Quote
Old 01-03-2019, 07:01 PM   #113
Sous Chef
 
Linda0818's Avatar
 
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 807
Quote:
Originally Posted by pepperhead212 View Post
The funniest thing that happened related to that brain at Halloween was when a neighbor lady of Mexican descent came by with some her kids and some others, and while the kids were freekin' out about it she tells them "You know that's no real brain!", and I said something like "Oh, I see you've cooked with them,too," and we started talking about some of the things we've done with them, and the kids went running away screaming "Ooooooooo!" She has probably fed them cerebros de cerdo a number of times, and they didn't know it!
Oh dear
__________________

Linda0818 is offline   Reply With Quote
Reply

Tags
egg, veggies

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:55 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×