Back with another nasty one, I’m gratified to say that this is the worst one I’ve done in quite a while. Just when I thought I was getting used to the savory Jell-O recipes, this one surprised me with its extreme unpleasantness.
Barbecue Salad is a close relative to the first savory Jell-O I ever did, Molded Tomato Relish. The main difference between the two is that Molded Tomato Relish is made with stewed tomatoes, while Barbecue Salad is made with tomato sauce, and includes pepper along with salt and vinegar. Since it was the first, I remember Molded Tomato Relish pretty well, in particular the way Bryan and I tasted it simultaneously on a three-count, and after a few moments simultaneously burst out laughing over how weirdly bad it was.
Still, as regular readers know (and others can find out by perusing the links in the Table of Contents), there’s been a lot of water under that bridge. I really thought I was becoming inured to the weirder Jell-O, that the thrill was gone. But no. Glory hallelujah, Barbecue Salad is thoroughly, hilariously bad.
The key to the nastiness has got to be the tomato sauce. It’s not something we ever use at Freak Mountain, so I wasn’t familiar with the ingredient. We make our own pasta sauce (or, as my Italian-American in-laws call it, “gravy”) starting with crushed tomatoes, so there’s always some texture to it. Canned tomato sauce, it turns out, is a very smooth tomato purée. Mix it with gelatin and you end up with something that is creepily similar to the mayonnaise I used as garnish (as suggested in the book). The mouthfeel is distinctly slimy. I don’t mind mayonnaise, normally, but I would never eat it on its own by the forkful. Barbecue Salad has helped me to understand my friend F– who is repulsed by mayo.
For the vinegar, I chose apple cider vinegar, and I think that may have been a mistake, as it was probably too sweet. In hindsight, what this recipe needs is a serious hit of acidic flavor, and my old standby white vinegar would have served that purpose much better. As for the salt and pepper, they were both undetectable.
I’d like to know who was the sadist who came up with this recipe. He or she has a lot to answer for. As I was tasting this, I was reminded of the scene in Harry Potter and the Half-Blood Prince where Harry and Dumbledore are retrieving the locket horcrux, and Harry has to force Dumbledore to drink all of the (really nasty) potion in the basin to get to the locket at the bottom. Three bites of Barbecue Salad and I was through. If there was a horcrux in there, I’m afraid Voldemort still stands a chance.
Originally posted October 25, 2009
I have a vague recollection of grasshopper desserts from my youth. Pies, usually, with chocolate crusts. They were pale green and minty, and the grownups seemed to like them because they had crème de menthe in them, which gave them a little bit of a kick.
This Grasshopper Dessert bears little resemblance to those, apart from the hue. The base is lime Jell-O – yes, this is another one of those lime-mint blends. However, since this is a “centerpiece dessert,” it contains two packets (six ounces) of Jell-O, and for some reason the amount of crème de menthe is the same as in the one-packet Quick Crème de Menthe Frappé. While two tablespoonsful of crème de menthe stands out in two cups of lime Jell-O, in four cups it seems to blend in rather nicely.
The light green tower in the middle of the dish is part of the Jell-O mixed into two cups of prepared Dream Whip. I have to say I was underwhelmed by the Dream Whip. I don’t really understand the concept. You add milk and vanilla extract to a packet of powder and whip it up with an electric mixer. It’s no easier, or more convenient, than whipping real cream. It’s not dairy-free, nonfat, or anything like that – so what’s the point? Worse, the stuff tastes like vanilla frosting out of a can. Cool Whip is actually less nasty.
On the plus side, I finally got a chance to use the technique for Cubed Gelatin again. (That was sarcasm, in case you missed it.) I did really like the color of this, the dark, rich green cubes glittering around the sides with the creamy green at the center. You have to give Jell-O credit, when you do it right it’s definitely pleasing to the eye. Overall, this one was really okay, though I have to add a nasty for the Dream Whip.
This recipe does make a fairly large quantity of Jell-O, and I was wondering how we were going to eat it all. Then on Tuesday night there was a little dinnertime meltdown, and I ended up eating all the leftovers for supper. I can now report that it is, in fact, possible to get full from eating Jell-O. Also, (and I mention this only because I know you’re wondering,) if you eat enough lime Jell-O, you will poop green.
Wine Gelatin Dessert appears in the first chapter, “Nice Easy Things to Do with Jell-O”, and it’s lucky I had a simple one this weekend, because it’s about all I’ve had time or energy for.
True to the title, this recipe includes wine, which is also lucky, because as this weekend grinds to a close, I’m glad to have a chance to use the leftovers. The Crusher pinot noir is a Napa Valley wine, 2015 vintage, and it drinks like the $14 bottle from the hipster liquor store that it is – pleasant-enough plonk, gets the job done. Judging by the website, I might be a little too old to properly appreciate it, but the way I’m feeling right now, possibly the only libation I could properly appreciate would be, say, a fifth of bourbon, but hey, I got shit to do.
The attacks in London and the Trump administration’s shameful response were the capper on what has been kind of a lousy week for me. We’re still having our little plumbing problem – comatose water heater – and we’re expecting a visit from Plumber #2 tomorrow, since Plumber #1’s second visit, on Friday, failed to yield results. I also have a Plumber #3 on reserve, in case Plumber #2 strikes out. Next step is replacing the pricey unit, which was installed only seven years ago. (Let this be a lesson to you, kids: Don’t buy a tankless water heater that’s widely used overseas but scarcely even heard of in your home country.) Meanwhile, I’m getting a hot shower every other day, at the gym, and Bryan’s just taking cold showers. We boil water to wash dishes. It’s a drag.
And speaking of drag, our little feline drama has been dragging on. After talking to the vet some more and watching a few episodes of My Cat from Hell, we decided to try “territory switching”, shutting Sam in the bedroom and letting Ida have the run of downstairs. Since we did that Friday evening, Ida has gotten to the point where she doesn’t keep trying to hide, and we opened the door to the bedroom late this afternoon. We’ll see what happens when Sam emerges. I’m hoping I can get this post finished before the shit hits the fan. This is a lot more stressful than it might sound to someone who’s not a “pet person”.
So I’m making Jell-O with wine, and drinking wine. Wine Gelatin Dessert is a simple matter of making the Jell-O as usual, with a little extra sugar, and using a half cup of wine with a quarter cup of cold water for the cold liquid part. The recipe calls for “any red flavor”, so I selected the last box of black cherry from my stash, which was only about a year past its use-by date. (Maybe I should have saved it for the apocalypse that’s surely coming?)
The Jell-O kind of smells like a wino when you first add the diluted wine to the hot liquid, but as I expected, the wine actually enhanced the final product. I think it would have been better if the wine had been drier, but the pinot noir was tart enough to balance the sweetness of the Jell-O. Bryan said it made the Jell-O taste “less artificial”, and he liked the way the mold jiggled. I did make the mistake of using molds that were too big, making it pretty much impossible to center the jelly on the plates. I garnished it with Cool Whip that was left over from last week’s Strawberry Bavarian Pie (and even reviewed my go-to instructional video for Cool Whip dollops), but I don’t think the topping goes all that well with wine-fortified Jell-O. Still – waste not, want not, right?