Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Restaurants & Bars

New Orleans

An afterthough to Jessi


Restaurants & Bars 4

An afterthough to Jessi

Hazelhurst | Jul 3, 2004 09:53 AM

I should have addressed this in the earlier post but I age and grow feeble and forgetful

Your comment about "your generation" being fascinated by "my generation" (OK reverse the terms) being obsessed with things in gelatin is downright fascinating. I never thought of "us " as "obsessed." I never knew anyone wondered about such things. Stuff that is encased in gelatin--I exclude Jell-O here---is as old as Time (and refrigeration). Slavic cooking has tongue in jelly....the French have all kinds of things in jelly (which is the provenance of Daube Glace, after all).

When I reflect on this, I recall that in the Good Old days of the Eisenhower and Kennedy Adminstrations--when salads had cottage cheese and cubed Jell-o in them---there were always summer "aspics." In the heady days after WW II, when the World Was Safe for John Foster Dulles, these aspic recipes always began with the instruction "Add 1 can of tomato juice to a pot with a package of softened gelatin....&c."

I do not see the jelly business as an obsession but, rather, as part of an honored tradition. Perhaps, today, with air-conditioning and such, we don't need these cold dishes. Years ago, though, my grandmother would cook in the early morning and late at night necause was just toon GD hot to even move during the day in the Sultry South.

Want to stay up to date with this post?

Recommended From Chowhound