That's the most disgusting thing I've ever seen in my life. Well, today, anyway.
Wait a minute, you mean, *my* post disgusted Chyren?
This is the proudest moment of my life. Well, this afternoon, anyway.
I could totally go for a gelatin Embarcadero right about now.
pfft. Art. Leave the horse's hooves out of it, I say!
pig's hooves. Whatever.
Ack! One's eyeballs revolve as stomach revolts!
This is awesome. I am such a fan of devotion to ludicrous projects, and this scales new heights. Brilliant find.
Sex in the city anyone?
The artists in the Mission and Portrero neighborhoods of San Francisco had their open studios this past weekend and I got to meet Ms. Hickok in person. She uses the "jiggler" recipe which uses a higher jello to water ratio for structural integrity and had a couple examples of her molds and models out. The first image in the link Mickey provided is great to see full-size.
She also had some jello shots out for us visitors and I can vouch for the tastiness of her work. I was pleasantly surprised when I logged on to MoFi last night to see this post!
ooga-booga, how large was this city in person? I can see the bridge to scale for the Christmas tree lights, but is everything else in proportion as well?
mmm, jello shots ...
He outgrossed *me*, Jerry!
Mickey - she didn't have the jello city in her studio actually, just one of the prints. But the model she had of the Embarcadero Ferry Building which she did have there was a couple of inches high, so I don't think the Bay Bridge which you see in the background of that photo is jello or built to scale.
Better keep Mormons with spoons away from this.
Here's a godawwful tasty recipe from the Jello Homepage! A site quite deserving of a FFP on its own.
Olive Relish
Bright Spots For Wartime Meals - 66 Ration-Wise Recipes, 1944
1 pkg Lime Jell-O
1 pint hot water
3 tbsp. vinegar
1/4 tsp. salt
3/4 cup sliced stuffed olives
1/2 cup sliced sweet pickles
1/4 cup diced celery, if desired
Dissolve Jell-O in hot water. Add vinegar and salt. Chill. When slightly thickened, add remaining ingredients. Turn into small individual molds. Chill until firm. Unmold. Serve with fish or meat. Makes 12 molds. Hospitality needn't cost you much ... either money or pints. Try some of these color-and-savor combinations, all made with food easy to get nowadays. They'll prove to you and your friends that you can still do luscious entertaining in spite of shortages and rations. Say welcome in wartime!
Ack! Sorry Mickey, I thought you were referring to the Bay Bridge you can see in the distance in this image. That being said, from what I could tell most of her models were at most a couple of inches tall and maybe a little more squat than their real-life counterparts.
MonkeyFilter: They'll prove to you and your friends that you can still do luscious entertaining in spite of shortages and rations.
Wow, what a find.
Sure explains why I kept sinking into the sidwewalk this morning while strolling to Cafe Trieste.
1/4 cup diced celery, if desired
If desired??
Hell, yeah. At this point, there's nothing you could throw in that would make it any more disgusting. Add some motor oil and eggshells! The more the merrier!
My mom always made chicken/cabbage jello with mayonnaise when I was a kid. So I'm already scarred for life...
Ah, but you don't understand.
Here's 1950s recipe as well as I can remember it - and I like it well enough to still want to make it (though I haven't done for years.)
2 small packages lime Jello
8 oz. can evaporated milk, put in the freezer to pretty much get solid.
1 large can crushed pineapple
1 8 oz. package cottage cheese
1 jar mariscino cherries
Walnuts to taste, broken up
Drain the pineapple, reserving the juice. Add enough water to the pineapple juice to bring it up to a full cup. Heat juice to a simmer.Disolve jello in the juice, and chill till partially jelled. Beat frozen evaporated milk till whipped-cream like. Continue beating while you gradually add chilled Jello. Stir in cottage cheese, pineapple and walnuts. Pour into one of those glass baking pans about 10 x 13 inches. Add cherries, spacing out to give one per serving (very important.) Put in fridge to set.
Yeah, sure, this goes against my grain, but I do love it.
Heh, I do love to sneak in recipes, just to piss off the quid.
Path, those aren't recipes, those are HISTORY!
Some people have too much free time.
Some people have too much free time.
Obviously does not apply to anyone posting on MoFi.
Get back in my ass where you belong, Zanshin.
There's a hard, there's a hard, there's a hard, there's a hard, there's a hard rain a-gonna fall.
godawwfultasty recipe from the Jello Homepage! A site quite deserving of a FFP on its own. Olive Relish Bright Spots For Wartime Meals - 66 Ration-Wise Recipes, 1944 1 pkg Lime Jell-O 1 pint hot water 3 tbsp. vinegar 1/4 tsp. salt 3/4 cup sliced stuffed olives 1/2 cup sliced sweet pickles 1/4 cup diced celery, if desired Dissolve Jell-O in hot water. Add vinegar and salt. Chill. When slightly thickened, add remaining ingredients. Turn into small individual molds. Chill until firm. Unmold. Serve with fish or meat. Makes 12 molds. Hospitality needn't cost you much ... either money or pints. Try some of these color-and-savor combinations, all made with food easy to get nowadays. They'll prove to you and your friends that you can still do luscious entertaining in spite of shortages and rations. Say welcome in wartime!