http://resurrectedrecipes.com/2009/11/16/the-tomato-jelly-salad-experiment/ This IS your grandma's cooking. Sat, 15 May 2010 17:21:05 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://resurrectedrecipes.com/2009/11/16/the-tomato-jelly-salad-experiment/comment-page-1/#comment-116 Dan Martin Mon, 03 May 2010 20:27:43 +0000 http://resurrectedrecipes.com/?p=233#comment-116 I am an old guy too, and I remember this stuff as bad at best. It was gag worthy at worst, usually with canned tuna. Maybe it needs better tomatoes, less modern. Some short jelly jars have impressed molds in thier bottom which leave an impression on the unmolded form. When they are wiped with mayo and then wiped again it stays in the desing and would have added visual delight. I am an old guy too, and I remember this stuff as bad at best. It was gag worthy at worst, usually with canned tuna. Maybe it needs better tomatoes, less modern. Some short jelly jars have impressed molds in thier bottom which leave an impression on the unmolded form. When they are wiped with mayo and then wiped again it stays in the desing and would have added visual delight.

]]> http://resurrectedrecipes.com/2009/11/16/the-tomato-jelly-salad-experiment/comment-page-1/#comment-58 Resurrected Recipes » Blog Archive » The New Art of cooking, 1930s-style Wed, 02 Dec 2009 13:06:49 +0000 http://resurrectedrecipes.com/?p=233#comment-58 [...] again, I am still recovering from the last experiment with gelatin. Maybe I’ll wait to try this one [...] [...] again, I am still recovering from the last experiment with gelatin. Maybe I’ll wait to try this one [...]

]]> http://resurrectedrecipes.com/2009/11/16/the-tomato-jelly-salad-experiment/comment-page-1/#comment-47 CCBC Tue, 24 Nov 2009 22:30:06 +0000 http://resurrectedrecipes.com/?p=233#comment-47 I am an old guy. My mother (who was a terrible cook) made tomato aspic in the 1950s. She learned from her mother who started making aspic in the 30s. I always hated this stuff. So why was it popular? I think cooks (almost all of them women, then) like to be creative and aspic is sort of a creative project along the lines of crocheted hotpads. It might be useless and/or tasteless but it was handmade! There was a lot of this kind of craft cooking in the 50s -- inedible but it looked and seemed fancy. I am an old guy. My mother (who was a terrible cook) made tomato aspic in the 1950s. She learned from her mother who started making aspic in the 30s. I always hated this stuff. So why was it popular? I think cooks (almost all of them women, then) like to be creative and aspic is sort of a creative project along the lines of crocheted hotpads. It might be useless and/or tasteless but it was handmade! There was a lot of this kind of craft cooking in the 50s — inedible but it looked and seemed fancy.

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