Comments on: Mad Genius At Work http://www.coffeecorner.org/2010/01/01/mad-genius-at-work/ "Coffee should be black as hell, strong as death, and sweet as love." - Turkish Proverb Thu, 22 Jul 2010 00:39:42 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Emily http://www.coffeecorner.org/2010/01/01/mad-genius-at-work/comment-page-1/#comment-75291 Emily Sat, 09 Jan 2010 19:10:11 +0000 http://www.coffeecorner.org/?p=239#comment-75291 So, I don't mind aspic. A nice pate just wouldn't be the same without the layer of meat jello on top. Yet, I draw the line there. No aspic meals despite the fact that Julia has plenty of recipes for them. So, I don’t mind aspic. A nice pate just wouldn’t be the same without the layer of meat jello on top. Yet, I draw the line there. No aspic meals despite the fact that Julia has plenty of recipes for them.

]]> By: Christine http://www.coffeecorner.org/2010/01/01/mad-genius-at-work/comment-page-1/#comment-75290 Christine Sat, 09 Jan 2010 19:05:58 +0000 http://www.coffeecorner.org/?p=239#comment-75290 I threw up in my mouth a little. An entire Aspic meal??? Oh. STOP. CRAZY. Blech. I love you. I'm not eating aspic. I have a feeling this is going to be a lot like endive. Oh, there you go - endive aspic. The epitome of all things vile. I threw up in my mouth a little. An entire Aspic meal??? Oh. STOP. CRAZY. Blech.

I love you. I’m not eating aspic. I have a feeling this is going to be a lot like endive. Oh, there you go – endive aspic. The epitome of all things vile.

]]> By: Mike http://www.coffeecorner.org/2010/01/01/mad-genius-at-work/comment-page-1/#comment-75252 Mike Thu, 07 Jan 2010 01:56:45 +0000 http://www.coffeecorner.org/?p=239#comment-75252 I suppose it's sort of the Bertie Botts of jiggle, yes. I'm certain this has been a part of molecular gastronomy at some point. I haven't actually followed through on this (yet!), so it's still in the concept stage. I'm not quite ready to break out the chemistry set in the kitchen, though. I suppose it’s sort of the Bertie Botts of jiggle, yes.

I’m certain this has been a part of molecular gastronomy at some point. I haven’t actually followed through on this (yet!), so it’s still in the concept stage. I’m not quite ready to break out the chemistry set in the kitchen, though.

]]> By: Todd http://www.coffeecorner.org/2010/01/01/mad-genius-at-work/comment-page-1/#comment-75171 Todd Sat, 02 Jan 2010 06:39:33 +0000 http://www.coffeecorner.org/?p=239#comment-75171 Ugh. Didn't "molecular gastronomy" or whatever that trend is called have a go at this, albeit with much more pleasurable textures, at least? Aspic ... sorry, but the word has an suspicious connotation for me -- I blame my trip to Scandinavia, where it was featured on smørrebrød. Actually, I blame my American upbringing, in which Jellotin is supposed to be sweet, artificial, and cloying -- not, say, beefy. In a way, though, you're just suggesting the homemade take on Jelly Belly's, no? Ugh. Didn’t “molecular gastronomy” or whatever that trend is called have a go at this, albeit with much more pleasurable textures, at least? Aspic … sorry, but the word has an suspicious connotation for me — I blame my trip to Scandinavia, where it was featured on smørrebrød. Actually, I blame my American upbringing, in which Jellotin is supposed to be sweet, artificial, and cloying — not, say, beefy.

In a way, though, you’re just suggesting the homemade take on Jelly Belly’s, no?

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