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Comments on: All About Aspic All Things Tasty 2010-10-23T00:04:25Z WordPress http://www.hungrymag.com/2008/10/27/all-about-aspic/feed/atom/ By: Cynthia Cynthia http://waltzingaustralia.wordpress.com http://www.hungrymag.com/2008/10/27/all-about-aspic/comment-page-1/#comment-9665 2008-10-29T20:18:39Z 2008-10-29T20:18:39Z You’re probably right about a major reason it declined in popularity, at least in the home (it’s still used in charcuterie and garde manger, so it hasn’t vanished). It’s easy, and it’s elegant (well, at least if you skip the marshmallow and cottage cheese combo suggested in the cited song). I still enjoy producing the occasional galantine of chicken or aspic of salmon, and gelatine helps give body to such delights as mousse de aguacate. So I hope people lose their bias against aspic and begin to recognized it as the useful food form it can be.

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By: Mike G Mike G http://www.skyfullofbacon.com/blog http://www.hungrymag.com/2008/10/27/all-about-aspic/comment-page-1/#comment-9652 2008-10-28T01:20:12Z 2008-10-28T01:20:12Z My theory is that aspics started to go out of fashion with the invention of Jell-O, in one of the great democratizations of cuisine. Like so many things, what started as a signifier of wealth and luxury– you were rich if you could afford the kitchen staff necessary to spend a day boiling hooves into a clear gelatin– was made available to the common folk via infinitely less labor, at which point it lost its cachet among the wealthy. By mid-century anything gelatinized was a preeminently middle-class dish, which meant that by the 60s and 70s, Baby Boomers were rejecting it as bourgeois and plebeian, gelato si Jell-O no. William Bolcom’s song “Lime Jello Marshmallow Cottage Cheese Surprise” is a pitch-perfect example of intelligentsia snobbery toward the female Babbitts of middle America who imagine that Jell-O dishes are the height of sophistication– which a generation before, they had been.

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By: John Bubala John Bubala http://www.hungrymag.com/2008/10/27/all-about-aspic/comment-page-1/#comment-9651 2008-10-28T01:05:36Z 2008-10-28T01:05:36Z One of the best things I have ever put in my mouth was an aspic amuse that Roland Liccioni made for a lunch when he was a Rhapsody. He made a very reduced Lobster stock, infused it with gelatin, cut it into a large dice, then skewered it with an fresh toothpick of sugar cane. Simple, sublime and unforgettable. That was 8 years ago.

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