A terrine I'll never make

[Jenise]

SpaghettioTerrine.jpg

But Bill can try it.

[Robin Garr]

Horrific and wonderful!

OMG spaghetti and meatballs ( well sausages are they?) in aspic! Served with a cold shape on the side perhaps. Followed by frog in the pond. Heheh.

OMG spaghetti and meatballs ( well sausages are they?) in aspic! Served with a cold shape on the side perhaps. Followed by frog in the pond. Heheh.

I guess this is an American thing: this is a, um, er, salad made with two venerable, horrific commercial products: Spaghetti-Os and Vienna Sausages:

spago.jpg

Ahh spaghettios my goodness, that takes me back, bad.
I just last week, out of curiosity, purchased a can of weisswurst from Aldi, horrible. Why would I think otherwise? So I guess the Vienna’s in the ‘Salad’ would be worse. What a concept. Needs a garnish of curly parsley.

When traveling in the USA in the 90s We were frequently bewildered by the things America calls salad, particularly the jellied stuff, although to be fair jellied beetroot has been popular here (we excuse ourselves by saying it saves dripping juice down our fronts)

[Jenise]

Barbara, if I recall the story correctly, the ridiculousness of calling Jello by the name salad was part of the product's initial launch (Jello printed little recipe books they'd send you for free) and considered very much a big part of its success. I guess it's the mindset of people willing to fool themselves into thinking sugar isn't harmful if you call it by another name. It remains big in the midwest, and I understand it's pretty much a staple at church potlucks. You'll also find it at the odious kind of restaurant that still has salad bars (spare me), but you're not likely to find it much in metropolitan areas.

I myself grew up with a Jello salad that was a staple my grandmother brought to our Thanksgiving dinners, and that was the only time we saw it. It had a lime jello base and was full of walnuts and pineapple. I absolutely loved it. When I finally got old enough to ask my grandmother for the recipe (age 11ish) thinking we'd make it at home, I found out it was mayonnaise that gave it that creamy color and that did me in. Never touched it again.

It was a little early for Halloween, but used that picture to scare Betsy last night.

I know my mom's bridge groups used to love their "congealed salads"

[Jenise]

Dale, there was a sweet older lady in our old California neighborhood whose cooking was straight out of the 50's. I fondly remember a variety of gelatinized savory salads she served as first courses, called them "aspects" and she wasn't trying to be funny.
She just couldn't remember 'aspic'.

But Bill can try it.

That was indeed worthy of posting - a combo of the horror of ring moulds and weiners!

Not for me. The next terrine I make is a n Alsatian veal, chicken and foie gras terrine I plan to serve with an Alsatian Grand Cru Riesling at my next dinner!

[Jenise]

But Bill can try it.

That was indeed worthy of posting - a combo of the horror of ring moulds and weiners!

Not for me. The next terrine I make is a n Alsatian veal, chicken and foie gras terrine I plan to serve with an Alsatian Grand Cru Riesling at my next dinner!

Wow, that sounds GOOD!

Sorry you'll be out of town for it. If it works out I might repeat it at next summer's Terrine 17.

[Jenise]

Sorry you'll be out of town for it. If it works out I might repeat it at next summer's Terrine 17.

Me, too!