Want some Jello

Discussion in 'Survival & Sustenance Living Forum' started by tinbucket, Oct 9, 2017.

  1. tinbucket

    tinbucket Well-Known Member

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    Banged up and can't get out o the house or a day or two.
    Really have a craving or some cherry jello. Don't have any.
    Do you suppose I could melt the gelatin out of spam and add some cherry cool aid and some sugar and get some good jello?
    We have a case of spam in our pantry.
    This is a survival craving. Anyone done this or know how?
     
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  2. Chainfire

    Chainfire Well-Known Member Supporter

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    Tin Bucket. PM my your address and I will send you some Jello.

    Better yet, I will just PM you the Jello. ;)
     
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  3. MisterMcCool

    MisterMcCool Well-Known Member Supporter

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    I have Jello-O! I was on a soft food diet for a week after surgery. I found it easier to swallow pills with Jell-O than water. I don't care what it's made from. I love it.
     
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  4. SRK97

    SRK97 Well-Known Member Supporter

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    I'll send a batch of jello shots, been a while since I've made them
     
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  5. MisterMcCool

    MisterMcCool Well-Known Member Supporter

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    Flavored Spam gel might not scratch your itch. :(
     
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  6. JTJ

    JTJ Well-Known Member Supporter

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  7. locutus

    locutus Well-Known Member Supporter

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    YOU RAN OUT OF JELLO?????

    What kind of a prepper are you anyway???
    :rolleyes:
     
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  8. winds-of-change

    winds-of-change The Balota's Staff Member

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    Absolutely not. That would be disgusting.

    Where do you live?
     
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  9. hiwall

    hiwall Well-Known Member

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    All preppers should have clear gelatin on hand because you can use it in recipes in place of eggs.
     
  10. Mosin

    Mosin Well-Known Member

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    Worst. Scrambled. Eggs..... ever
     
  11. Dallas53

    Dallas53 Well-Known Member

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    Jello compared to many years ago, has become very bland tasting. i can remember when it had a very strong flavor of whatever flavoring it had.

    i can remember my grandmother many years ago making strawberry Jello with diced up cantaloupe and watermelon.
     
  12. winds-of-change

    winds-of-change The Balota's Staff Member

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    I always have unflavoured geletin in my kitchen.

    When I make Jello I always use less water than recommended to make the flavour stronger.
     
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  13. Dallas53

    Dallas53 Well-Known Member

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    i never thought about that. most excellent idea Mrs. Balota! :)
     
  14. SRK97

    SRK97 Well-Known Member Supporter

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  15. Dallas53

    Dallas53 Well-Known Member

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    and that's how it always starts, "Here hold my Jello shot and watch this!" :p
     
  16. armoredman

    armoredman Active Member

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    Oh great googly moogly this is some funny stuff!
     
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  17. Rex in OTZ

    Rex in OTZ Well-Known Member

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    This reminds me of the history of Jello aka. Aspic.
    Meat jello dates as early as 1375 when the original and detailed Aspic recipe was published in Le Viandier, a collection of the best known recipes of the Middle-Ages.
    History: Aspics are made of gelatin, most often served in the shape of a fancy mold. They date back to the middle ages, with a detailed recipe of aspic being written in 1375. Aspics were first made in the United States in the 19th century. At that time, grocery store packets of gelatin did not exist, so making gelatin was an incredibly time-intensive process that required the boiling of animal bones and hooves to extract the collagen. The broth simmered for several hours until it became a protein rich and velvety. It was then clarified, and, once cooled, the liquid set into what most folks would recognize as gelatin.

    Tangy Tomato Aspic Recipe:
    https://whatscookingamerica.net/Salad/tomatoaspic.htm

    Salmon Aapic
    https://www.google.com/url?sa=t&sou...IwEQ&usg=AOvVaw3pgn8QZlBh7q9PujcdHRbz&ampcf=1

    Poached Salmon with Cucumber Sauce
    https://www.google.com/url?sa=t&sou...MQtLgBCD8wEA&usg=AOvVaw2IN_UnJ9gEeVCtcYJjpAkD

    Whole Poached Salmon in Aspic with Citrus and Wild Fennel
    https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.marthastewart.com/1143377/whole-poached-salmon-aspic-citrus-and-wild-fennel?amp&ved=0ahUKEwj8yLPT5bnXAhUJi1QKHVvJDhMQtLgBCC8wCQ&usg=AOvVaw2t9wF_A00NeMq_jTtuFCX0&ampcf=1

    Holiday Chicken Aspic
    https://www.google.com/url?sa=t&sou...cQtLgBCDYwDA&usg=AOvVaw3g2NX13MGkK3X2nMc4puBA

    Then you have Jello with an asian twist.
    Almond Jello.
    https://www.google.com/url?sa=t&source=web&rct=j&url=https://m.youtube.com/watch?v=oXzQg63LR2M&ved=0ahUKEwjXgeig-bfXAhWCr1QKHWr1Am0QwqsBCFEwEA&usg=AOvVaw175JkDSojyjyM5MW4_tLXg

    https://www.google.com/url?sa=t&sou...Am0QFgiZATAk&usg=AOvVaw0HDGEa0QI1FIeR9om-OcP_

    Then you have Asian Agar or agar-agar is a jelly-like substance, obtained from algae. Agar is derived from the polysaccharide agarose.

    Everything You Ever Wanted to Know About Agar-Agar
    https://www.google.com/url?sa=t&sou...C-QQFgjpAjAn&usg=AOvVaw13XGbNEn9UaxnhczfBnX7P

    Coffee-Coconut Agar Dessert Recipe
    https://www.google.com/url?sa=t&sou...oQtLgBCDIwCQ&usg=AOvVaw2OultuvLhi_j1RQ76PsXIV

    Burmese Kyauk Kyaw
    https://www.google.com/url?sa=t&sou...oQtLgBCCowBg&usg=AOvVaw3C7NSJG7bOch4vLWRrdZQG

    Coconut Agar Agar Jelly – Laotian Vun
    https://www.google.com/url?sa=t&sou...oQtLgBCC0wBw&usg=AOvVaw1U6PZYxC_HuaZfwj8lnBv1
     

    Attached Files:

    Last edited: Nov 12, 2017
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  18. armoredman

    armoredman Active Member

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    Learn something new every day...
     
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  19. primer1

    primer1 Well-Known Member Supporter

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    It's hard to imagine meat flavored jelatin appetizing, but I would be willing to try it. Jello has always been fruitier than San Fransisco, even the salad stuff my grandmother made, the kind with shredded cabbage and carrots.
     
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