Deleted
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Post by Deleted on Jun 20, 2016 19:43:14 GMT
I've heard of Watergate Salad, but never had it. I was curious about the name, so I looked it up...
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Deleted
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Post by Deleted on Jun 20, 2016 19:45:04 GMT
I'm a Cherry Fluff gal...I love that stuff...
Cherry Pie filing, cool whip, crushed pineapple, sweetened condensed milk, chopped pecans mixed together and chilled for a couple of hours. It's even festive looking for the holidays...lol
Those gross jello molds remind me of the scene in "Julie & Julia" where she has to make as aspic.....double gross!
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huskergal
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Post by huskergal on Jun 20, 2016 20:08:01 GMT
Watergate salad was one of my all time favorites. I don't know that I could eat it now, but I devoured my fair share of the green fluff in the past.
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Post by peano on Jun 20, 2016 20:12:11 GMT
This thread is awesome. To the people who were socializing in the 70s, did you actually eat these jello salad things? I can't imagine being served something like what's pictured without it being a horrifying joke. Good lord, no! Not my mom. My grandmother might have made something weird and jello-y once or twice for company dinners, but we knew enough to know it was icky. Now my mom did make jello sometimes for dessert, but it only had fruit in it and it was in a bowl, not molded. My favorite dish at Thanksgiving when I was a kid was a pale green Jello mold with pineapple, pecans and either cottage cheese or marshmallows. Okay, there's something seriously wrong with you if you can't tell the difference between cottage cheese and marshmallows. Although I will say, that just made me remember that my mom put marshmallows in, too, with the fruit in the jello. So I guess I'm edging toward the weird '60s jello dishes, after all. OK, Lucy, because I love you, I'll forgive what you said. Obviously I know the difference between cottage cheese and marshmallows. What I meant was I had both versions of that salad--I think my mom made it with marshmallows because kids, and my elderly aunt made it with cottage cheese, because old lady.
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Deleted
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Post by Deleted on Jun 20, 2016 20:23:11 GMT
Ah, green stuff. Make it every year at Thanksgiving, even if no one eats it, but that's exceedingly rare. There's a family story there. I never would have thought it could be molded Isn't it way too soft with all that Cool Whip? Or are there versions out there with cream cheese?
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Deleted
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Post by Deleted on Jun 20, 2016 20:30:24 GMT
Those gross jello molds remind me of the scene in "Julie & Julia" where she has to make as aspic.....double gross! What was going on with aspic in the early to mid (?) 20th century? It is seriously some of THE most revolting stuff I came across in my search for gross jello mold pictures, but judging by all the recipes and pictures I found of tomato, meat, and other aspics I found, I'm left with lots of questions. Were people really eating lots of aspic or was this just another marketing blitz? Either way- WHY?
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oh yvonne
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Post by oh yvonne on Jun 20, 2016 20:35:46 GMT
Okay so I asked my mom and I guess we did both, the Watergate Salad with the pistachio pudding and the jello. My mom made the jello version out of lime jello, then she mixed it up with the hand mixer with the crushed pineapple, the nuts and the Cool Whip, so it was pudding like consistency.
That was the East LA version of Watergate, I guess, lol. Either way that stuff was good!
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Deleted
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Post by Deleted on Jun 20, 2016 20:49:52 GMT
Okay so I asked my mom and I guess we did both, the Watergate Salad with the pistachio pudding and the jello. My mom made the jello version out of lime jello, then she mixed it up with the hand mixer with the crushed pineapple, the nuts and the Cool Whip, so it was pudding like consistency. That was the East LA version of Watergate, I guess, lol. Either way that stuff was good! Gotcha. Our green stuff was always the pistachio pudding with the pineapple, cool whip, marshmallows, and nuts. It was pudding (well, fluffy pudding!) consistency. There's no way I have enough skillz to mold that stuff into anything other than a blob! There was always a jello mold at Thanksgiving, too. It was black cherry jello, cream cheese, canned black cherries and pecans all molded into the classic jello mold ring. blech. It was my dad's favorite, and Grandma or Great-Grandma always made it for him. That's actually how the Green Stuff turned into an every year thing. One year Nannie (great-grandma) showed up with the jello mold and a "new recipe," which was the green stuff, and all three grandsons told her how much they loved it, so then she made it every year after that. One Thanksgiving after she died, as we were passing the Green Stuff, they confessed that they had never liked it and just told Nannie they did so she wouldn't feel bad, but then she showed up with it every single year So now, even if we don't all get together for Thanksgiving, we all make Green Stuff and eat some wherever we are.
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oaksong
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Post by oaksong on Jun 20, 2016 22:36:09 GMT
Those gross jello molds remind me of the scene in "Julie & Julia" where she has to make as aspic.....double gross! What was going on with aspic in the early to mid (?) 20th century? It is seriously some of THE most revolting stuff I came across in my search for gross jello mold pictures, but judging by all the recipes and pictures I found of tomato, meat, and other aspics I found, I'm left with lots of questions. Were people really eating lots of aspic or was this just another marketing blitz? Either way- WHY? Yeah, I drew a line in the sand with tomato aspic. Truly one of the most disgusting things my mom ever tried to make me eat. I've seen aspic lately on restaurant menus. No. Just no.
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Deleted
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Post by Deleted on Jun 20, 2016 22:40:49 GMT
I can't believe all the tomato aspic recipes and pictures I came across. The sheer volume of them just made me think there must have been people out there who liked it, but I've never ever encountered anyone who did/does.
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Post by Zee on Jun 20, 2016 23:16:06 GMT
I can't believe all the tomato aspic recipes and pictures I came across. The sheer volume of them just made me think there must have been people out there who liked it, but I've never ever encountered anyone who did/does. That's because they're all dead
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Post by epeanymous on Jun 20, 2016 23:36:15 GMT
I can't believe all the tomato aspic recipes and pictures I came across. The sheer volume of them just made me think there must have been people out there who liked it, but I've never ever encountered anyone who did/does. I went to a restaurant that had some sort of tomato aspic "deconstructed" or "reinvented" or some such nonsense dish on my testing menu, and, let me say, that dish cried out for burial, not reimagination.
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Post by hop2 on Jun 21, 2016 0:15:17 GMT
I can't believe all the tomato aspic recipes and pictures I came across. The sheer volume of them just made me think there must have been people out there who liked it, but I've never ever encountered anyone who did/does. I went to a restaurant that had some sort of tomato aspic "deconstructed" or "reinvented" or some such nonsense dish on my testing menu, and, let me say, that dish cried out for burial, not reimagination. Ok i read 'deconstructed' and 'burial' and couldn't help the picture that formed in my mind of a zombie tomato aspic mold lol
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Post by anxiousmom on Jun 21, 2016 0:17:55 GMT
I can't believe all the tomato aspic recipes and pictures I came across. The sheer volume of them just made me think there must have been people out there who liked it, but I've never ever encountered anyone who did/does. I went to a restaurant that had some sort of tomato aspic "deconstructed" or "reinvented" or some such nonsense dish on my testing menu, and, let me say, that dish cried out for burial, not reimagination. That is just not right. At all. I think trying to revise 'vintage' food can be fun; but as this thread proves, there are just some things that need to be left to die in obscurity.
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Post by elaine on Jun 21, 2016 0:21:00 GMT
I went to a restaurant that had some sort of tomato aspic "deconstructed" or "reinvented" or some such nonsense dish on my testing menu, and, let me say, that dish cried out for burial, not reimagination. Ok i read 'deconstructed' and 'burial' and couldn't help the picture that formed in my mind of a zombie tomato aspic mold lol This is the ultimate zombie jello mold (it is actually a popular one): Brains....brains....brains....
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Post by bothmykidsrbrats on Jun 21, 2016 1:01:28 GMT
Ok i read 'deconstructed' and 'burial' and couldn't help the picture that formed in my mind of a zombie tomato aspic mold lol This is the ultimate zombie jello mold (it is actually a popular one): Brains....brains....brains.... Raising my hand to admit I own a brain jello mold. I bought it for DS zombie themed 12th birthday party. I made a brain ice cube for the zombie punch, and made jello brains for a brain eating contest. The kids loved it!
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Post by crimsoncat05 on Jun 21, 2016 16:52:47 GMT
I can't believe all the tomato aspic recipes and pictures I came across. The sheer volume of them just made me think there must have been people out there who liked it, but I've never ever encountered anyone who did/does. That's because they're all dead^^^ hahaha!!! I think the popularity of aspic recipes in the late 19th / early 20th century was a way to show how rich you were... Since it had to be made by hand from gelatin-- or bones, or whatever-- and making one took a long time-- especially if it was one of those layered ones-- and they had to be chilled with only iceboxes instead of electric refrigerators-- serving an aspic at a dinner party showed you had a lot of money. (otherwise why would any of those servants ever make one of them? blech!!)
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Deleted
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Post by Deleted on Jun 21, 2016 16:56:21 GMT
Those gross jello molds remind me of the scene in "Julie & Julia" where she has to make as aspic.....double gross! What was going on with aspic in the early to mid (?) 20th century? It is seriously some of THE most revolting stuff I came across in my search for gross jello mold pictures, but judging by all the recipes and pictures I found of tomato, meat, and other aspics I found, I'm left with lots of questions. Were people really eating lots of aspic or was this just another marketing blitz? Either way- WHY? Hey...they were in Julia's "Mastering the Art of French Cooking", so there must be some redeeming qualities to them....lol I'm not gonna find out what they are though.
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valleyview
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Post by valleyview on Jun 21, 2016 19:01:27 GMT
That's because they're all dead ^^^ hahaha!!! I think the popularity of aspic recipes in the late 19th / early 20th century was a way to show how rich you were... Since it had to be made by hand from gelatin-- or bones, or whatever-- and making one took a long time-- especially if it was one of those layered ones-- and they had to be chilled with only iceboxes instead of electric refrigerators-- serving an aspic at a dinner party showed you had a lot of money. (otherwise why would any of those servants ever make one of them? blech!!) I saw an America's Test Kitchen special on Victorian cooking. They made a gelatin. It was very labor intensive, and I agree that it was something that only the wealthy could have.
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luckyexwife
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Post by luckyexwife on Jun 21, 2016 19:03:49 GMT
That's because they're all dead ^^^ hahaha!!! I think the popularity of aspic recipes in the late 19th / early 20th century was a way to show how rich you were... Since it had to be made by hand from gelatin-- or bones, or whatever-- and making one took a long time-- especially if it was one of those layered ones-- and they had to be chilled with only iceboxes instead of electric refrigerators-- serving an aspic at a dinner party showed you had a lot of money. (otherwise why would any of those servants ever make one of them? blech!!) Interesting! I read a book where they talk about a chef, and how she makes an amazing tomato aspic. I wasn't exactly sure what it was, and I was always going to look it up, but I forgot. Sounds like it's a good thing I forgot to look it up! Are they still popular anywhere? The book was set in current time, although it was in the South. I just assumed it was some kind of Southern dish that I wasn't familiar with.
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Post by lucyg on Jun 21, 2016 19:17:36 GMT
Good lord, no! Not my mom. My grandmother might have made something weird and jello-y once or twice for company dinners, but we knew enough to know it was icky. Now my mom did make jello sometimes for dessert, but it only had fruit in it and it was in a bowl, not molded. Okay, there's something seriously wrong with you if you can't tell the difference between cottage cheese and marshmallows. Although I will say, that just made me remember that my mom put marshmallows in, too, with the fruit in the jello. So I guess I'm edging toward the weird '60s jello dishes, after all. OK, Lucy, because I love you, I'll forgive what you said. Obviously I know the difference between cottage cheese and marshmallows. What I meant was I had both versions of that salad--I think my mom made it with marshmallows because kids, and my elderly aunt made it with cottage cheese, because old lady. After posting, I realized what you actually meant. But in keeping with the tone of the rest of this thread, I decided to just leave it there.
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Post by femalebusiness on Jun 21, 2016 19:19:55 GMT
Okay, okay, okay. I'll fess up and say that once every couple weeks I make jello with fruit cocktail (only in heavy suryp, never natural juices). My husband loves it with whipped cream from a can. Shhhh, don't tell anyone.
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luckyexwife
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Post by luckyexwife on Jun 21, 2016 19:23:21 GMT
My kids LOVE jello squares! My mom made them when I was a kid too. I usually only make them 3 or 4 times a summer, so they are kind of a treat. The recipe is a little different than jello jigglers.
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Post by disneypal on Jun 21, 2016 19:32:50 GMT
I can't believe all the tomato aspic recipes and pictures I came across. The sheer volume of them just made me think there must have been people out there who liked it, but I've never ever encountered anyone who did/does. Okay, okay... I haven't checked into this thread since it first started (page 1) and I was wondering how it has gotten to 10 pages so decided to check it out again and see that it is now a thread about Watergate Salad (which I LOVE) and Tomato Aspic - LOL !! Interestingly enough....we have a very popular and legendary (to our city) restaurant in town. They've been in business since 1927 and it is still packed every time the doors are open. They were updating their menu once and took Tomato Aspic off the menu....well people around here had a FIT!!! Turns out a lot of their customers love it and so they had to add it back to the menu - you can see it HERE
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Deleted
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Post by Deleted on Jun 21, 2016 19:33:12 GMT
That's because they're all dead ^^^ hahaha!!! I think the popularity of aspic recipes in the late 19th / early 20th century was a way to show how rich you were... Since it had to be made by hand from gelatin-- or bones, or whatever-- and making one took a long time-- especially if it was one of those layered ones-- and they had to be chilled with only iceboxes instead of electric refrigerators-- serving an aspic at a dinner party showed you had a lot of money. (otherwise why would any of those servants ever make one of them? blech!!) More proof that the love of money really is the root of all evil
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Deleted
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Post by Deleted on Jun 21, 2016 19:38:42 GMT
I have no issue with jello squares. Aspic-tomato or any other kind-is a whole different story That's right . . . BEERMATO aspic
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Post by crimsoncat05 on Jun 21, 2016 19:42:24 GMT
okay, who else still likes to push jello thru their teeth, like I used to do sometimes with the jello squares at school when I was a kid?? C'mon, fess up- I can't be the only one! can I? I do still like jello with fruit or a more complicated jello salad occasionally... NEVER with any vegetables, though- at least not any more, lol. Growing up in the Midwest, we used to have green jello with shaved carrots, or green jello with celery. Also green jello with diced pineapple... or strawberry jello with banana slices. My mom never deviated from those few combinations. I canNOT eat red jello with bananas any more-- the banana slices would always get way too soggy, and brown... ick! Most Midwestern church or community cookbooks had an entire section devoted to those sorts of dessert-type quote-unquote *salads*. I have a few of those cookbooks, passed down from my Grandma; they're really fun to look through. One of the combinations I do still like to make now and then- especially when it's hot outside-- is orange jello with mandarin orange slices in, served with a dollop of Cool Whip ( not real whipped cream, it must be Cool Whip) on top. But I've never used a jello mold-- I think I need to look for one at the thrift store! Mom used to make a really yummy frozen salad with mini marshmallows, diced pineapple, and I don't know what else, for Christmas (and of course it was always served in the same Pyrex dish) but I don't think it had jello in... I'll have to look and see if I still have the recipe for it somewhere. ETA: looking at that menu made me remember another 'salad' Mom used to make; probably related to Waldorf salad?? chopped green and red apples, chopped pecans, and grape halves, in a tangy-sweet dressing that included mayonnaise, sugar, and a little milk to thin it out??
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Deleted
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Post by Deleted on Jun 21, 2016 19:42:31 GMT
Sweet fancy Moses, that picture was HUGE. I shrunk it a bit and put it behind a spoiler, b/c seeing it as it originally posted even traumatized me. Sorry to anyone who was subjected to that before the change.
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Post by crimsoncat05 on Jun 21, 2016 19:49:11 GMT
^^^ it wasn't nearly as disturbing as the avocado turkey, in my opinion, anyway!!
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Post by femalebusiness on Jun 21, 2016 20:03:14 GMT
I have no issue with jello squares. Aspic-tomato or any other kind-is a whole different story That's right . . . BEERMATO aspic I must be disturbed because if that tastes like a tomato beer, I'd eat it along with those lemons. I like eating lemons like most people eat oranges. I love tomato beers especially with Hot V-8 juice.
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