1 00:00:07,560 --> 00:00:09,760 Speaker 1: Hello, and welcome to favorite production of I Heart Radio. 2 00:00:09,800 --> 00:00:13,200 Speaker 1: I'm Annie Reese and I'm Lauren Vocal Bomb, and today 3 00:00:13,400 --> 00:00:17,040 Speaker 1: we've got a classic episode for you. It's our episode 4 00:00:17,239 --> 00:00:21,800 Speaker 1: on Aspect, which is one of my very favorite discoveries 5 00:00:21,840 --> 00:00:24,960 Speaker 1: I've ever made on this show because, as I as 6 00:00:25,000 --> 00:00:27,760 Speaker 1: I'll talk about in this episode, I had never heard 7 00:00:27,760 --> 00:00:31,720 Speaker 1: of them. I had never seen one. And for people 8 00:00:31,800 --> 00:00:36,240 Speaker 1: who are perhaps indoors a lot right now, if you're 9 00:00:36,240 --> 00:00:40,000 Speaker 1: looking for a rabbit hole, this is an excellent rabbit hole. 10 00:00:40,680 --> 00:00:43,280 Speaker 1: This is probably one of my very favorite rabbit holes 11 00:00:43,360 --> 00:00:46,200 Speaker 1: on the entire Internet. Um. If I sound a little 12 00:00:46,240 --> 00:00:48,839 Speaker 1: bit strange today, it's because I'm calling in I've got 13 00:00:48,880 --> 00:00:52,760 Speaker 1: some mild cold like symptoms. I'm just decided to isolate today. 14 00:00:52,800 --> 00:00:56,480 Speaker 1: But um but I was inspired to uh to pull 15 00:00:56,560 --> 00:00:58,920 Speaker 1: this out of the archives because of a lovely tweet 16 00:00:59,240 --> 00:01:02,680 Speaker 1: from one beat Ball under who U who posted all 17 00:01:02,720 --> 00:01:05,120 Speaker 1: like me? All I have in the cupboard is two 18 00:01:05,160 --> 00:01:07,520 Speaker 1: tins of tuna fish, an expired box of jello and 19 00:01:07,560 --> 00:01:12,160 Speaker 1: egg noodles, cookbook author's ghost calling from hell. Well, well, 20 00:01:12,240 --> 00:01:16,880 Speaker 1: well not so high and mighty, now, are we. It's 21 00:01:17,000 --> 00:01:20,200 Speaker 1: true I was thinking about because I've never made one 22 00:01:20,400 --> 00:01:22,280 Speaker 1: to this day and I've never had one, but I 23 00:01:22,319 --> 00:01:25,880 Speaker 1: do have a bunch of gelatin because of that time 24 00:01:25,959 --> 00:01:31,600 Speaker 1: my disastrous attempt to make marshmallows. So yeah, yeah, so 25 00:01:31,840 --> 00:01:37,080 Speaker 1: maybe it's time. Maybe it's time. Oh man projects projects, 26 00:01:37,360 --> 00:01:40,840 Speaker 1: I do. I do love a project. Yeah. Also, yeah, 27 00:01:40,959 --> 00:01:45,240 Speaker 1: I I discovered doing my like due diligence research for 28 00:01:45,240 --> 00:01:50,160 Speaker 1: for this intro that we completely failed to find a 29 00:01:50,360 --> 00:01:55,680 Speaker 1: lovely Facebook group called show Me Your Aspects Once. It 30 00:01:55,920 --> 00:02:00,960 Speaker 1: is amazing. Um, I highly recommend going to it right now. Also, 31 00:02:01,200 --> 00:02:04,080 Speaker 1: apparently there is at some point in like the four 32 00:02:04,160 --> 00:02:06,360 Speaker 1: years that this Facebook group has existed, there was some 33 00:02:06,440 --> 00:02:11,959 Speaker 1: kind of schism. There is a break off group that's 34 00:02:12,040 --> 00:02:18,040 Speaker 1: called Aspects with Threatening Auras. Oh my gosh. And and 35 00:02:18,120 --> 00:02:21,360 Speaker 1: it's a place for and I quote discovering and discussing 36 00:02:21,440 --> 00:02:26,960 Speaker 1: aspects that make you feel unsafe while viewing. That is excellent, 37 00:02:27,760 --> 00:02:31,640 Speaker 1: excellent and fertile ground. For sure, there are plenty that 38 00:02:31,760 --> 00:02:39,760 Speaker 1: feel very unsettling and threatening. Yes, oh gosh. So that's 39 00:02:39,840 --> 00:02:43,480 Speaker 1: that's the rest of my day. Honestly, that sounds pretty good. 40 00:02:43,760 --> 00:02:47,919 Speaker 1: Sounds pretty good day. But yeah, so I guess we'll 41 00:02:48,000 --> 00:03:01,840 Speaker 1: let former Annie and Lauren take it away, Hello, and 42 00:03:01,880 --> 00:03:04,840 Speaker 1: welcome to food Stuff. I'm an Eeries and I'm Lauren Vogelbaum, 43 00:03:05,000 --> 00:03:10,240 Speaker 1: and today we're talking about aspects. You might remember we 44 00:03:10,280 --> 00:03:12,920 Speaker 1: mentioned this in a listener mail that we read a 45 00:03:12,960 --> 00:03:17,639 Speaker 1: couple episodes ago from Sierra. Thank you Sierra, because it 46 00:03:17,680 --> 00:03:20,360 Speaker 1: was such a wonderful discovery for me. I've never heard 47 00:03:20,360 --> 00:03:25,600 Speaker 1: of these things. I laughed so hard. I was horrified. 48 00:03:26,040 --> 00:03:29,119 Speaker 1: Growing growing up watching a lot of Julia Child videos. Um, 49 00:03:29,240 --> 00:03:31,800 Speaker 1: I I had definitely been exposed to that. And also 50 00:03:31,840 --> 00:03:33,520 Speaker 1: my my dad had had a little bit of training 51 00:03:33,520 --> 00:03:36,280 Speaker 1: in classical French cooking. So if you haven't seen a 52 00:03:36,280 --> 00:03:38,080 Speaker 1: picture of one of these things, look them up the 53 00:03:38,160 --> 00:03:41,720 Speaker 1: literal second you get a chance, like the second. They're 54 00:03:41,760 --> 00:03:45,760 Speaker 1: so strange and they're so funny. Because okay, because what 55 00:03:45,760 --> 00:03:51,640 Speaker 1: what is an aspect? Yes, it's basically savory jello. Before 56 00:03:51,640 --> 00:03:54,240 Speaker 1: you freak out, Okay, have you ever enjoyed us, say, 57 00:03:54,320 --> 00:03:57,200 Speaker 1: say tan katsu raman or like a nice rich stock 58 00:03:57,360 --> 00:04:01,040 Speaker 1: or like a bone broth kind of thing. Uh, savory 59 00:04:01,080 --> 00:04:04,840 Speaker 1: gelatine a k A aspect is a chilled version of 60 00:04:04,880 --> 00:04:08,560 Speaker 1: the same thing. Uh. You take broth or stock or consummate, 61 00:04:08,640 --> 00:04:11,760 Speaker 1: which is another term for clarified stock, and you jellify it, 62 00:04:12,200 --> 00:04:16,080 Speaker 1: chill it, and mold it into decorative shapes, sometimes with 63 00:04:16,200 --> 00:04:19,240 Speaker 1: meat or vegetables or hard boiled eggs or whatever else 64 00:04:19,240 --> 00:04:22,440 Speaker 1: you can imagine put inside of it. I am trying 65 00:04:22,440 --> 00:04:25,480 Speaker 1: to hold back from laughing just hearing the description. Okay, 66 00:04:25,520 --> 00:04:28,240 Speaker 1: but like ideally, the point of an aspect is is 67 00:04:28,279 --> 00:04:30,960 Speaker 1: that you know it phase changes at your body temperature 68 00:04:32,120 --> 00:04:34,400 Speaker 1: a k a. Melts, so you wind up with this 69 00:04:34,480 --> 00:04:38,920 Speaker 1: spoonful of cold, delicious broth on your tongue. Mm hmm. 70 00:04:41,480 --> 00:04:45,839 Speaker 1: They look ludicrous. They look absolutely just gross and very 71 00:04:45,920 --> 00:04:51,680 Speaker 1: silly and wiggly and meaty, very meaty and vegetably huh 72 00:04:51,760 --> 00:04:55,640 Speaker 1: all of you sometimes yeah, I mean now you have 73 00:04:55,800 --> 00:04:57,520 Speaker 1: to look them up if you haven't done it already. 74 00:04:58,040 --> 00:05:00,960 Speaker 1: And every every gelatine mold the you can imagine has 75 00:05:00,960 --> 00:05:05,560 Speaker 1: had an aspect in it at some point. Definitely, probably 76 00:05:05,640 --> 00:05:08,960 Speaker 1: some you can't imagine. There were definitely some things I 77 00:05:09,000 --> 00:05:13,360 Speaker 1: never would have imagined that I stumbled in aspect jelly 78 00:05:13,560 --> 00:05:16,240 Speaker 1: or deal a if your fancy can also be used 79 00:05:16,240 --> 00:05:19,160 Speaker 1: as a kind of decoration or like condiment for cold dishes. 80 00:05:19,560 --> 00:05:22,760 Speaker 1: Um it can be like a flavorful pretty topping that 81 00:05:22,800 --> 00:05:25,440 Speaker 1: you put on top of a pettet's or tureens. Or 82 00:05:25,680 --> 00:05:27,400 Speaker 1: you can use it as a thin like brushed on 83 00:05:27,560 --> 00:05:30,839 Speaker 1: glaze on cold presentations of sliced meat or seafood to 84 00:05:30,839 --> 00:05:35,280 Speaker 1: give them that nice sheen. Oh yes, you want all 85 00:05:35,320 --> 00:05:39,880 Speaker 1: your food to be shiny, obviously. Uh. Sometimes the jelly 86 00:05:39,920 --> 00:05:44,520 Speaker 1: part is basically inedible or at least very unpleasant um, 87 00:05:44,560 --> 00:05:48,039 Speaker 1: and is simply in heavy scare quotes, a way to 88 00:05:48,200 --> 00:05:50,720 Speaker 1: show off the time and money that you have at 89 00:05:50,720 --> 00:05:54,479 Speaker 1: your disposal. Uh, Like like putting it a whole cooked 90 00:05:54,520 --> 00:06:00,760 Speaker 1: salmon inside a purely decorative aspect mold. Don't we all 91 00:06:00,800 --> 00:06:05,279 Speaker 1: love having the digs through basically an inedible jelly to 92 00:06:05,360 --> 00:06:08,280 Speaker 1: get to a whole cooked salmon. That's what I do 93 00:06:08,320 --> 00:06:10,880 Speaker 1: at all of my fancy parties. Annie. This is why 94 00:06:10,880 --> 00:06:13,400 Speaker 1: I've never invited you. I didn't think you could handle it. 95 00:06:13,960 --> 00:06:16,320 Speaker 1: I've promised to be less judgmental. But you have to 96 00:06:16,360 --> 00:06:18,240 Speaker 1: invite me to one of these. Now now that I 97 00:06:18,279 --> 00:06:21,240 Speaker 1: know about it, I have to go, I guess so. 98 00:06:22,080 --> 00:06:24,000 Speaker 1: In the middle of our research for this. By the way, um, 99 00:06:24,080 --> 00:06:26,680 Speaker 1: a blogger slash YouTuber by the name of Emmy as 100 00:06:26,720 --> 00:06:30,920 Speaker 1: an Emmy made in Japan had a post about spaghetti 101 00:06:31,000 --> 00:06:33,840 Speaker 1: jello go viral as I have been told what the 102 00:06:33,920 --> 00:06:38,640 Speaker 1: kids say these days? Do they? I guess? Um? Uh, 103 00:06:38,680 --> 00:06:42,200 Speaker 1: spaghetti jello is like a savory tomato based jello mold 104 00:06:42,279 --> 00:06:44,720 Speaker 1: with Spaghettio's in it. Um the way that she's made 105 00:06:44,760 --> 00:06:47,200 Speaker 1: it anyway, Um, you might have seen this video and 106 00:06:47,240 --> 00:06:52,880 Speaker 1: it is it basically counts as an aspect. Yeah, it does. Um. 107 00:06:52,920 --> 00:06:56,520 Speaker 1: I did have a friend whose mom she was notorious 108 00:06:56,680 --> 00:07:01,080 Speaker 1: for her um interesting cooking, will say. And one time 109 00:07:01,120 --> 00:07:04,679 Speaker 1: I came over and she said she had orange jello 110 00:07:04,760 --> 00:07:07,760 Speaker 1: with cabbage. Huh. I didn't try it. I didn't see 111 00:07:07,800 --> 00:07:10,560 Speaker 1: it because of those words. Enough. As a kid, I 112 00:07:10,640 --> 00:07:14,600 Speaker 1: was like no, no, But I guess maybe that was 113 00:07:14,640 --> 00:07:17,040 Speaker 1: an aspect. Maybe she was offering me some form of 114 00:07:17,040 --> 00:07:20,200 Speaker 1: an aspect. It might have counted. I certainly growing up, 115 00:07:20,240 --> 00:07:26,600 Speaker 1: my um my grandmother in Ohio would serve gelatin salads, um, 116 00:07:26,600 --> 00:07:29,240 Speaker 1: which would be like lime jello with maybe shredded carrots 117 00:07:29,520 --> 00:07:31,680 Speaker 1: or something like that inside of it. And it was 118 00:07:31,720 --> 00:07:36,239 Speaker 1: definitely a side salad and it was definitely like sweet 119 00:07:36,320 --> 00:07:39,840 Speaker 1: jello with carrots in it. I love that people call 120 00:07:39,920 --> 00:07:42,200 Speaker 1: them salads. It's one of my favorite things. We'll do 121 00:07:42,240 --> 00:07:47,200 Speaker 1: anything to like sound healthy, but really, yeah, I mean it, 122 00:07:47,200 --> 00:07:52,960 Speaker 1: it's green. Oh boy, yep, that's what counts these days 123 00:07:53,600 --> 00:07:55,880 Speaker 1: and we laugh or maybe shut her at these now, 124 00:07:55,920 --> 00:07:59,440 Speaker 1: But at one time they were reserved the finest of 125 00:07:59,480 --> 00:08:03,680 Speaker 1: the fine dining experience. Absolutely. Yeah. So let's look at 126 00:08:03,760 --> 00:08:08,600 Speaker 1: the history of these things. Aspects are relatively new, new 127 00:08:08,720 --> 00:08:10,840 Speaker 1: kid on the block, but they might be older than 128 00:08:10,880 --> 00:08:16,280 Speaker 1: you think. The first instances of aspects most likely go 129 00:08:16,360 --> 00:08:20,200 Speaker 1: back to eighteenth century France. Yes, France, like Warren kind 130 00:08:20,200 --> 00:08:23,000 Speaker 1: of mentioned in the beginning of the podcast. Yeah, yeah, 131 00:08:23,120 --> 00:08:27,480 Speaker 1: that's spoiler alert. Sorry, she totally spoiled it. The first 132 00:08:27,560 --> 00:08:30,640 Speaker 1: instance of gelatine making didn't involve food at all. Instead, 133 00:08:30,840 --> 00:08:33,920 Speaker 1: scraps and bones left over after an animal carcass had 134 00:08:33,920 --> 00:08:36,480 Speaker 1: been picked clean would be boiled down to collagen that 135 00:08:36,559 --> 00:08:40,920 Speaker 1: was then used as an adhesive for cave painting. Yeah. 136 00:08:41,480 --> 00:08:44,280 Speaker 1: Good old Pliny mentions that Romans did a similar thing 137 00:08:44,320 --> 00:08:49,280 Speaker 1: to produce strong fish glue. Yeah, gelatine useful for many things. 138 00:08:49,320 --> 00:08:52,120 Speaker 1: We'll get into some of that into science section later on. 139 00:08:53,559 --> 00:08:57,640 Speaker 1: Aspects were preceded by fourteenth century Medieval Savory gelatine dishes, 140 00:08:57,679 --> 00:09:01,600 Speaker 1: called jellies that were aid with boiled pig feet and 141 00:09:01,679 --> 00:09:05,160 Speaker 1: ears filtered through cough. I found one recipe by the 142 00:09:05,240 --> 00:09:09,520 Speaker 1: name of a jelly of flesh that sounds so good, 143 00:09:09,720 --> 00:09:12,800 Speaker 1: sounds so metal it does it could be a band. 144 00:09:13,960 --> 00:09:17,600 Speaker 1: The molded shapes delighted the medieval ive. They added bonus 145 00:09:17,640 --> 00:09:20,640 Speaker 1: that the meats and produced inside the gelatine usually could 146 00:09:20,640 --> 00:09:23,400 Speaker 1: prevent spoilage for a little longer by cutting off the 147 00:09:23,400 --> 00:09:27,840 Speaker 1: air supply from oxygen hungry bacteria. Right. Uh. The word 148 00:09:28,040 --> 00:09:30,840 Speaker 1: jelly or gelatine may come, by the way, from the 149 00:09:30,920 --> 00:09:35,280 Speaker 1: Latin gelata, meaning frozen, indicating that the liquid and anything 150 00:09:35,280 --> 00:09:37,760 Speaker 1: that you put in it would be frozen in place. 151 00:09:39,200 --> 00:09:44,240 Speaker 1: Also gelato, Yeah. Sure. Recipes for other savory gelatine dishes 152 00:09:44,360 --> 00:09:48,079 Speaker 1: use calves and sheep's feet instead of pigs. One calls 153 00:09:48,120 --> 00:09:52,200 Speaker 1: for white wine, ginger, annis, cinnamon, pepper, nutmeg, mace, and 154 00:09:52,240 --> 00:09:55,240 Speaker 1: saffron in the mix. Uh. And and all of that 155 00:09:55,240 --> 00:09:58,280 Speaker 1: would then be strained and poured over chopped hens and 156 00:09:58,320 --> 00:10:02,719 Speaker 1: the meat from the cow door sheep's feet. So fancy 157 00:10:03,200 --> 00:10:08,640 Speaker 1: sounds delightful, and making these dishes was just a serious 158 00:10:08,679 --> 00:10:11,480 Speaker 1: pain in the in the calf's foot you'd have to 159 00:10:11,640 --> 00:10:14,559 Speaker 1: boil the animal parts for several hours, then strain all 160 00:10:14,559 --> 00:10:17,120 Speaker 1: of the solids out, and let the remaining liquid settle 161 00:10:17,160 --> 00:10:19,520 Speaker 1: for an entire day and night so that the fat 162 00:10:19,600 --> 00:10:22,360 Speaker 1: would rise to the top for skin for skimming. Um 163 00:10:22,400 --> 00:10:26,120 Speaker 1: that the remaining stuff was gelatine that could be reheated 164 00:10:26,120 --> 00:10:30,040 Speaker 1: and then flavored and molded. There was also a specific 165 00:10:30,040 --> 00:10:36,319 Speaker 1: dish I found called m Gallantine. Oh Galantine, No, No, 166 00:10:36,559 --> 00:10:40,239 Speaker 1: it's spelled like Galantine's day, but I think it's pronounced Gallantine. 167 00:10:40,600 --> 00:10:42,640 Speaker 1: And it was made of a minced meat and other 168 00:10:42,679 --> 00:10:45,240 Speaker 1: stuff that was pressed into sort of like a round 169 00:10:45,400 --> 00:10:48,320 Speaker 1: loaf and then coated in the savory gelatine with a 170 00:10:48,360 --> 00:10:52,120 Speaker 1: heavy spice blend. It was popular enough that Chaucer mentions 171 00:10:52,160 --> 00:10:54,960 Speaker 1: it in his ballad to rosamond Um. We got our 172 00:10:54,960 --> 00:10:58,800 Speaker 1: compatriot Jonathan Strickland, who was an erstwhile student of Middle English, 173 00:10:59,000 --> 00:11:03,599 Speaker 1: to read the original. Horris nos never peak wallowed in 174 00:11:03,840 --> 00:11:12,120 Speaker 1: glandin as e in LoVa, I'm wallowed on. In case 175 00:11:12,160 --> 00:11:15,000 Speaker 1: you didn't catch all of that, it means something like, uh, 176 00:11:15,280 --> 00:11:18,480 Speaker 1: never was Pike so imbued in Gallantine as I in 177 00:11:18,640 --> 00:11:24,959 Speaker 1: love am imbued and wounded. Wow, that's some serious stuff. 178 00:11:25,800 --> 00:11:29,160 Speaker 1: Chaser was so thirsty. Oh my goodness. Okay. Uh. If 179 00:11:29,200 --> 00:11:31,320 Speaker 1: you want to hear more from from Jonathan Strickland, by 180 00:11:31,360 --> 00:11:33,160 Speaker 1: the way, you can catch him on the podcast text 181 00:11:33,200 --> 00:11:36,320 Speaker 1: Stuff and also on the Facebook live show called Game 182 00:11:36,400 --> 00:11:40,720 Speaker 1: Changers on How Stuff Works Facebook page. Yeah, super fun people, 183 00:11:41,240 --> 00:11:44,440 Speaker 1: history of board games, people playboard games, video games, all 184 00:11:44,480 --> 00:11:47,760 Speaker 1: kinds of things. Yeah, check them out, Thank you Jonathan. Anyway, 185 00:11:47,920 --> 00:11:51,360 Speaker 1: uh So, these sorts of recipes pop up in upper 186 00:11:51,360 --> 00:11:55,360 Speaker 1: class cookbooks from all over Europe. The British Museum Cookbook 187 00:11:55,360 --> 00:11:58,240 Speaker 1: reports they were often decorated with edible gold and silver 188 00:11:58,360 --> 00:12:03,280 Speaker 1: leief to make them that my more extra showy. Yes. Uh. 189 00:12:03,440 --> 00:12:07,439 Speaker 1: And these cold dishes might have been especially popular due 190 00:12:07,480 --> 00:12:11,680 Speaker 1: to the theory of using food to balance humors. That 191 00:12:11,679 --> 00:12:15,040 Speaker 1: that whole concept of cool versus hot, and wet versus 192 00:12:15,160 --> 00:12:17,360 Speaker 1: dry that's going on in our bodies and in the 193 00:12:17,440 --> 00:12:21,600 Speaker 1: universe around us. Um so, so, cold dishes made with 194 00:12:21,640 --> 00:12:25,960 Speaker 1: gelatine were recommended, especially for people with hot and moist temperaments, 195 00:12:26,120 --> 00:12:31,199 Speaker 1: um like youth and adolescence or during torrid southern summers. 196 00:12:31,920 --> 00:12:33,560 Speaker 1: One of these days we're going to do an episode 197 00:12:33,559 --> 00:12:35,800 Speaker 1: on humors. I feel like they keep popping up. Yeah, 198 00:12:35,920 --> 00:12:39,560 Speaker 1: and I'm not entirely sure, but I am interested in 199 00:12:39,720 --> 00:12:44,920 Speaker 1: hot and moist temperaments. That's a great descriptor. I think 200 00:12:44,920 --> 00:12:47,120 Speaker 1: I've known a few people like that, Oh have you? 201 00:12:47,840 --> 00:12:52,120 Speaker 1: I think we all do anyway to please the Friday 202 00:12:52,200 --> 00:12:55,160 Speaker 1: non meat eating Catholic crowd. Chef's got the idea to 203 00:12:55,240 --> 00:12:58,520 Speaker 1: boil some eels in the stock of a fish like cod, 204 00:12:59,320 --> 00:13:04,560 Speaker 1: and also swim bladders to make Catholic approved fish jellies. 205 00:13:05,240 --> 00:13:09,480 Speaker 1: That sounds very appetizing. Oh yeah. Meanwhile, in the late 206 00:13:09,520 --> 00:13:13,360 Speaker 1: fifteen hundreds, a fellow sometimes called Europe's first celebrity chef 207 00:13:13,640 --> 00:13:16,280 Speaker 1: wrote about his technique of using egg whites to help 208 00:13:16,400 --> 00:13:21,400 Speaker 1: clarify stock for gelatine. That was Miestro Martino Dick Como Um, 209 00:13:21,480 --> 00:13:23,839 Speaker 1: who was Italian if you could not tell, And we'll 210 00:13:23,880 --> 00:13:26,760 Speaker 1: talk more about that works also in our science section below. 211 00:13:27,880 --> 00:13:30,640 Speaker 1: Towards the end of the medieval era, the definition of 212 00:13:30,720 --> 00:13:34,680 Speaker 1: jelly expanded to include sweets, some made with either pecton 213 00:13:34,920 --> 00:13:39,400 Speaker 1: or the Russian discovered eyeinglass, which was derived from beluga 214 00:13:39,440 --> 00:13:43,040 Speaker 1: bladder surgeons. That doesn't sound as fancy as eyes and glass, 215 00:13:44,800 --> 00:13:48,440 Speaker 1: absolutely not. Rose water was a popular flavoring for these 216 00:13:48,440 --> 00:13:50,880 Speaker 1: sweet jellies, and there was also about the time that 217 00:13:50,920 --> 00:13:55,880 Speaker 1: the terram flummery came into existence, which is usually reserved 218 00:13:55,920 --> 00:13:59,160 Speaker 1: for for sweet gelled dishes, but has sometimes been used 219 00:13:59,320 --> 00:14:03,240 Speaker 1: to hold us savory ingredients as well. Flummery sounds like 220 00:14:04,320 --> 00:14:09,080 Speaker 1: something you'd exclaim, flambert. What flabbery? Is this? That the 221 00:14:09,120 --> 00:14:11,760 Speaker 1: meaning of the word has has expanded to mean something 222 00:14:11,840 --> 00:14:16,640 Speaker 1: kind of like insubstantial and silly excellent. I might incorporate 223 00:14:16,720 --> 00:14:19,840 Speaker 1: that absolutely. Apart from the Lord of the rings, sounding 224 00:14:19,840 --> 00:14:23,040 Speaker 1: eyes and glass, there were a few other competitors of gelatine. 225 00:14:23,480 --> 00:14:26,160 Speaker 1: In sixteen sixty Japan, it was discovered that if you 226 00:14:26,280 --> 00:14:30,200 Speaker 1: processed red seaweed you could get content, a seaweed based 227 00:14:30,360 --> 00:14:34,120 Speaker 1: jelly that was especially popular in Asia. Europeans called it 228 00:14:34,160 --> 00:14:37,880 Speaker 1: a garagar, and Northern Europe also had a method for 229 00:14:37,960 --> 00:14:43,080 Speaker 1: boiling irish moss or red seaweed until they derived kara guinan. 230 00:14:43,360 --> 00:14:46,240 Speaker 1: I've actually never known how to say that, which they 231 00:14:46,280 --> 00:14:50,600 Speaker 1: then used to thicken things up. Other sources of jellification 232 00:14:50,720 --> 00:14:53,320 Speaker 1: included heart's horn, which is made from the horns of 233 00:14:53,320 --> 00:14:59,760 Speaker 1: deer um, and ivory shavings. Very very fancy indeed. Indeed, 234 00:15:00,480 --> 00:15:03,520 Speaker 1: it wasn't until sixteen eighty two that gelatine technology took 235 00:15:03,560 --> 00:15:07,760 Speaker 1: another leap with French mathematician Dennis Papen's invention of the 236 00:15:07,800 --> 00:15:13,400 Speaker 1: wonderfully named steam digester. Steam digester, this thing extracted gelatine 237 00:15:13,440 --> 00:15:17,680 Speaker 1: after some serious animal bone boiling. The first industrial gelatin 238 00:15:17,800 --> 00:15:23,000 Speaker 1: extracting didn't happen until eighteen eighteen. Wow. Seventeen eighty nine 239 00:15:23,080 --> 00:15:25,600 Speaker 1: marks the first time the word appeared written in English 240 00:15:25,800 --> 00:15:29,440 Speaker 1: aspect yes, yes, and at the time it meant a 241 00:15:29,480 --> 00:15:32,480 Speaker 1: cold dish of meat, fish, eggs, et cetera, set in 242 00:15:32,520 --> 00:15:35,480 Speaker 1: molded jelly. The English got it from the French, but 243 00:15:35,560 --> 00:15:38,280 Speaker 1: beyond that, the origins are kind of a mystery. Yeah, 244 00:15:38,400 --> 00:15:40,480 Speaker 1: aspect was also a French term at the time for 245 00:15:40,520 --> 00:15:44,040 Speaker 1: a type of lavender, so maybe it got the name 246 00:15:44,120 --> 00:15:48,360 Speaker 1: from lavender seasoning that was used in recipes. But some 247 00:15:48,400 --> 00:15:52,400 Speaker 1: food historians and entomologists trace it to the Greek word aspis, 248 00:15:52,400 --> 00:15:55,520 Speaker 1: which literally meant around shield but had become a name 249 00:15:55,560 --> 00:15:59,520 Speaker 1: for snakes, especially ones with rounded hoods, and that's where 250 00:15:59,520 --> 00:16:02,400 Speaker 1: we get the word asp from. The shield part would 251 00:16:02,400 --> 00:16:04,880 Speaker 1: certainly make sense in terms of protecting food inside the 252 00:16:04,920 --> 00:16:08,080 Speaker 1: jelly or the snake part might refer to the bright 253 00:16:08,120 --> 00:16:10,840 Speaker 1: colors that are that are used that we're used in 254 00:16:10,840 --> 00:16:13,520 Speaker 1: in these uh, these aspects, you know, colored with stuff 255 00:16:13,560 --> 00:16:16,840 Speaker 1: like extracts of sandalwood for red, saffron for yellow, and 256 00:16:16,920 --> 00:16:24,040 Speaker 1: boiled blood for black. And William Makepeace Thackeray's novel Vanity Fair, 257 00:16:24,200 --> 00:16:29,200 Speaker 1: one of the characters Spoilers dies an aspect of plover's eggs. 258 00:16:31,520 --> 00:16:34,800 Speaker 1: Does that sound good? The famous French dictionary Lee Trey 259 00:16:35,000 --> 00:16:38,360 Speaker 1: from around that time lists as cold as an aspect 260 00:16:38,480 --> 00:16:43,720 Speaker 1: as a proverbial phrase. Speaking of proverbs, the Brits apparently 261 00:16:43,840 --> 00:16:47,520 Speaker 1: used one to this day that is set in aspect, 262 00:16:48,320 --> 00:16:53,040 Speaker 1: which means something that's stubbornly jilled in its outdated ways. Yes, 263 00:16:53,160 --> 00:16:57,359 Speaker 1: and this was used in a recent headline about British politics. 264 00:16:57,360 --> 00:17:01,400 Speaker 1: So so oh it's great, still in use love it. 265 00:17:02,360 --> 00:17:06,119 Speaker 1: There was an amazing variety of fanciful aspects described in 266 00:17:06,160 --> 00:17:10,680 Speaker 1: a cookbook from seventeen sixty nine called The Experienced English 267 00:17:10,680 --> 00:17:14,919 Speaker 1: Housekeeper by one Elizabeth Raffled. And she laid out just 268 00:17:15,040 --> 00:17:19,520 Speaker 1: these spectacular jellies that were made with calf's footstock clarified 269 00:17:19,560 --> 00:17:24,000 Speaker 1: with egg whites. Picture if you will, whole pigeons roasted 270 00:17:24,160 --> 00:17:27,040 Speaker 1: with sprigs of myrtle stuck in their beaks, encased in 271 00:17:27,119 --> 00:17:31,080 Speaker 1: clear gelatine, or a gelatine fish pond made with a 272 00:17:31,240 --> 00:17:36,359 Speaker 1: large and small colored flummery fishes also encased in clear gelatine, 273 00:17:36,680 --> 00:17:39,520 Speaker 1: or a hen's nest made out of shredded lemon peel 274 00:17:39,800 --> 00:17:44,080 Speaker 1: set in gelatine, filled with gelatin eggs molded in real eggshells, 275 00:17:44,320 --> 00:17:48,440 Speaker 1: or with molded gelatine chickens. I I want to hang 276 00:17:48,440 --> 00:17:52,639 Speaker 1: out with this lady. She sounds fabulous, so fabulous. But 277 00:17:52,760 --> 00:17:56,240 Speaker 1: Aspects Heyday had not yet arrived, and soon they would 278 00:17:56,240 --> 00:18:00,080 Speaker 1: be propelled into culinary fame by one extro famous f 279 00:18:00,600 --> 00:18:02,440 Speaker 1: But before we get to that, let's take a quick 280 00:18:02,440 --> 00:18:14,800 Speaker 1: break for a word from our sponsor, and we're back. 281 00:18:14,920 --> 00:18:18,520 Speaker 1: Thank you, sponsor. The person we have to thank for 282 00:18:18,640 --> 00:18:24,040 Speaker 1: bringing Aspects into the limelight Lime Light. It's a major foreshadowing. 283 00:18:24,080 --> 00:18:29,080 Speaker 1: Pun was the famous nineteenth century chef Antonin Karrem, who 284 00:18:29,160 --> 00:18:31,760 Speaker 1: we talked about for a decent bit during our French 285 00:18:31,800 --> 00:18:34,639 Speaker 1: Cuisine episode. He is also known as one of the 286 00:18:34,640 --> 00:18:41,480 Speaker 1: first celebrity chefs. He adored these things and to do 287 00:18:41,520 --> 00:18:44,200 Speaker 1: it right, in his mind, you needed a calf's foot. 288 00:18:45,160 --> 00:18:48,320 Speaker 1: And that's because, as we said before, you had to 289 00:18:48,400 --> 00:18:51,119 Speaker 1: boil it down clarify it said it because of the 290 00:18:51,240 --> 00:18:57,199 Speaker 1: time involved. Aspects were extremely expensive and enjoy almost exclusively 291 00:18:57,280 --> 00:19:00,960 Speaker 1: by the rich, acting as centerpieces on table that overfloweth 292 00:19:01,040 --> 00:19:03,920 Speaker 1: with the core of food and drink. It was assumed 293 00:19:04,000 --> 00:19:06,919 Speaker 1: that if he presented an aspect in such a manner, 294 00:19:07,000 --> 00:19:08,520 Speaker 1: you must have a weight staff who did all the 295 00:19:08,560 --> 00:19:13,040 Speaker 1: work for you. And in Korem's terminology he called this 296 00:19:13,480 --> 00:19:18,560 Speaker 1: chauffeur are cooked hot, served cold. Yes. And like we 297 00:19:18,600 --> 00:19:21,000 Speaker 1: mentioned in our French food episode, Korem was a chef 298 00:19:21,080 --> 00:19:25,760 Speaker 1: under Napoleon. So the aspects he perfected were towering, multilayered 299 00:19:25,840 --> 00:19:32,120 Speaker 1: structures to behold, sometimes composing tableau. His final cookbook, published posthumously, 300 00:19:32,960 --> 00:19:37,320 Speaker 1: featured an entire chapter complete with diagrams. Diagrams on the 301 00:19:37,400 --> 00:19:43,680 Speaker 1: mighty extremely customizable aspect. Yeah, just these these ribboned layers 302 00:19:43,760 --> 00:19:46,560 Speaker 1: of different colors, and they looked like castles, and they 303 00:19:46,560 --> 00:19:50,080 Speaker 1: had these turrets and it was huh, it was a lot. Yes, 304 00:19:50,160 --> 00:19:54,040 Speaker 1: they're pretty great. Looked them up. The European Association of 305 00:19:54,160 --> 00:19:57,560 Speaker 1: Luxury and Aspect made the journey across to the American 306 00:19:57,600 --> 00:20:01,440 Speaker 1: colonies where they were popular with rich southern plantation owners 307 00:20:02,080 --> 00:20:06,000 Speaker 1: and where they were probably made by slaves and rich 308 00:20:06,040 --> 00:20:09,119 Speaker 1: elite in New York. And he wouldn't believe who's popping 309 00:20:09,160 --> 00:20:14,040 Speaker 1: up again, but Thomas Jefferson. Of course, he combined French 310 00:20:14,119 --> 00:20:18,040 Speaker 1: wine and the French aspect to offer guests at Monticello 311 00:20:18,240 --> 00:20:23,920 Speaker 1: wine jellies. That sounds pretty lovely. The industrial evolution brought 312 00:20:23,920 --> 00:20:26,760 Speaker 1: the aspect to a wider audience with the invention of 313 00:20:26,800 --> 00:20:32,880 Speaker 1: package to gelatine. Yes, New York glue manufacturer Peter Cooper 314 00:20:32,920 --> 00:20:37,119 Speaker 1: patented a powdered mix of processed sugar, spices, eggs, and 315 00:20:37,200 --> 00:20:41,879 Speaker 1: lemon he called the first dessert gelatine mix. However, in 316 00:20:41,920 --> 00:20:45,000 Speaker 1: the words of Jello gallery dot Org, it didn't really 317 00:20:45,119 --> 00:20:48,920 Speaker 1: jell with the American public. They beat us to that one. 318 00:20:49,119 --> 00:20:54,240 Speaker 1: They did. It was, however, inexpensive, being that it was 319 00:20:54,320 --> 00:20:58,240 Speaker 1: a byproduct of the meat industry, which gave enterprising folks 320 00:20:58,320 --> 00:21:01,640 Speaker 1: the motivation to work with it. And Meanwhile, aspect based 321 00:21:01,640 --> 00:21:04,560 Speaker 1: dishes never really went out of fashion in most of Europe. 322 00:21:04,560 --> 00:21:09,040 Speaker 1: Of Victorians, for example, were mad about complex gelled dishes 323 00:21:09,119 --> 00:21:12,960 Speaker 1: like a Foi gras set in bombshell gelatine molds decorated 324 00:21:12,960 --> 00:21:15,399 Speaker 1: with ringlets stamped out of egg set on beds of 325 00:21:15,640 --> 00:21:19,199 Speaker 1: more gelatin, and also artichokes. Part of the draw of 326 00:21:19,240 --> 00:21:22,240 Speaker 1: these things is that they could be prepared a day ahead, 327 00:21:22,320 --> 00:21:26,000 Speaker 1: leaving the day of the party for other business. Oh Man, 328 00:21:26,600 --> 00:21:30,919 Speaker 1: they sounds so epic. A couple of years later and 329 00:21:32,200 --> 00:21:36,280 Speaker 1: Pearl be Weight, who made coughs RUPs, added food coloring 330 00:21:36,320 --> 00:21:39,560 Speaker 1: to the mix of like dry gelatine powder to create 331 00:21:39,560 --> 00:21:44,520 Speaker 1: a product. His wife suggested he call Jelloh yes, that jello, 332 00:21:44,840 --> 00:21:47,439 Speaker 1: which he patented that year, but two years later he 333 00:21:47,600 --> 00:21:51,240 Speaker 1: sold it to Genesee Food Company for four and fifty dollars, 334 00:21:51,400 --> 00:21:55,320 Speaker 1: which is around about eleven thousand of today's American dollars, 335 00:21:55,359 --> 00:21:59,080 Speaker 1: which I guess isn't super shabby unless you consider the 336 00:21:59,160 --> 00:22:03,800 Speaker 1: empire that jel it is. By nineteen hundred, Genesee Food 337 00:22:03,840 --> 00:22:06,680 Speaker 1: Company was putting out pamphlets and short cookbooks complete with 338 00:22:06,760 --> 00:22:10,520 Speaker 1: Jello recipes to increase demand. They weren't the only ones 339 00:22:10,600 --> 00:22:13,479 Speaker 1: promoting jello in the early nineteen hundreds either. Companies that 340 00:22:13,520 --> 00:22:17,960 Speaker 1: manufactured chillers or refrigerators got in the game too. For instance, 341 00:22:18,080 --> 00:22:20,359 Speaker 1: General Electric came out with a cookbook to help you 342 00:22:20,440 --> 00:22:22,920 Speaker 1: get the most out of your new refrigerator. If you 343 00:22:22,960 --> 00:22:25,520 Speaker 1: take a look at the salad section, Yes, the salad section, 344 00:22:25,680 --> 00:22:29,920 Speaker 1: a majority of them are aspects, and these ad campaigns 345 00:22:29,960 --> 00:22:33,840 Speaker 1: were very successful. Jello and the aspect really took off 346 00:22:33,840 --> 00:22:37,680 Speaker 1: in the United States. Housewives like them because they were quick, cheap. 347 00:22:37,880 --> 00:22:41,359 Speaker 1: The dessert ones even saved you sugar, increase the life 348 00:22:41,359 --> 00:22:45,000 Speaker 1: of leftovers, and this was really important during the Great Depression. 349 00:22:45,760 --> 00:22:49,000 Speaker 1: And yet they somehow managed to keep this sort of 350 00:22:49,080 --> 00:22:53,919 Speaker 1: show stopper luxurious reputation, in part due the time it 351 00:22:54,000 --> 00:22:56,840 Speaker 1: took for the gelatin to set, and also they were 352 00:22:56,880 --> 00:22:58,960 Speaker 1: the one of the least messy things you could feed 353 00:22:59,000 --> 00:23:01,960 Speaker 1: you kids. Along those lines, there's a there's a book 354 00:23:01,960 --> 00:23:06,320 Speaker 1: called Perfection Salad written by food historian laurash Piro about 355 00:23:06,359 --> 00:23:08,640 Speaker 1: women in cooking around the turn of the twentieth century, 356 00:23:09,000 --> 00:23:11,800 Speaker 1: and she writes that this concept of the cleanliness of 357 00:23:11,840 --> 00:23:16,080 Speaker 1: food literally and psychologically was just a major motivator at 358 00:23:16,119 --> 00:23:19,600 Speaker 1: the time, which we've previously discussed in various episodes about 359 00:23:19,600 --> 00:23:22,000 Speaker 1: the rise of a clean eating culture promoted by people 360 00:23:22,000 --> 00:23:25,040 Speaker 1: like A. Graham and Kellogg. You know, the pure food craze, 361 00:23:25,800 --> 00:23:29,480 Speaker 1: Shapiro wrote of the gelatine salad, a salad at last 362 00:23:29,520 --> 00:23:34,600 Speaker 1: in control of itself. At Last, at last, Jello did 363 00:23:34,600 --> 00:23:37,040 Speaker 1: a good job of capitalizing on the nineteen o six 364 00:23:37,080 --> 00:23:42,480 Speaker 1: Food and Drug Act, advertising it's safety pouch and using 365 00:23:42,480 --> 00:23:46,239 Speaker 1: the word pure three times. This act was prompted by 366 00:23:46,280 --> 00:23:49,480 Speaker 1: Upton Sinclair's The Jungle, which is that infamous look into 367 00:23:49,520 --> 00:23:52,560 Speaker 1: the realities of the meat industry. It's a rough one, 368 00:23:52,800 --> 00:23:58,800 Speaker 1: but definitely worth reading. Jello debut the smash hit Jello Girl, 369 00:23:58,960 --> 00:24:01,960 Speaker 1: that hailed the product as all that was pure and 370 00:24:02,040 --> 00:24:06,640 Speaker 1: innocent about childhood sugar. And thus Jello was ration during 371 00:24:06,680 --> 00:24:08,679 Speaker 1: World War One, which put a damper on things, but 372 00:24:08,880 --> 00:24:11,720 Speaker 1: the product came back swinging once the war was over, 373 00:24:11,840 --> 00:24:17,000 Speaker 1: helped along by the Great Depression and new flavor lime Jello. Apparently, 374 00:24:17,000 --> 00:24:20,639 Speaker 1: the flavor was so loved entire cookbooks were devoted to it. 375 00:24:22,880 --> 00:24:28,040 Speaker 1: Another development that helped gelatin salads popularity that popularization of 376 00:24:28,040 --> 00:24:30,639 Speaker 1: the electric refrigerator. By the end of the nineteen thirties, 377 00:24:30,680 --> 00:24:33,760 Speaker 1: about sixty percent of households in America had one um, 378 00:24:33,800 --> 00:24:37,720 Speaker 1: and they kept food cooler more consistently. The Oxford Encyclopedia 379 00:24:37,720 --> 00:24:39,760 Speaker 1: of Food and drink in America. Estimates it up to 380 00:24:39,760 --> 00:24:42,600 Speaker 1: a third of all recipes printing cookbooks at the time 381 00:24:43,000 --> 00:24:48,840 Speaker 1: involved gelatine. That's crazy. Angelo wasn't the only gelatine in 382 00:24:48,880 --> 00:24:52,560 Speaker 1: the game. Charles Knox of Knox Unflavored Gelatine touted his 383 00:24:52,640 --> 00:24:56,120 Speaker 1: product at the nineteen o four World's Fair. A year later, 384 00:24:56,280 --> 00:24:59,480 Speaker 1: the Perfection Salad the Resipy not the Book, made his 385 00:24:59,600 --> 00:25:04,360 Speaker 1: debut at a Knox sponsored cooking contest in Pennsylvania. This 386 00:25:04,440 --> 00:25:09,760 Speaker 1: aspect consisted of finally chopped cabbage, celery, and red pepper. 387 00:25:10,440 --> 00:25:13,439 Speaker 1: It one third place, and in nineteen seventy two, James 388 00:25:13,480 --> 00:25:18,000 Speaker 1: Beard wrote that this aspects triumph unleashed a demand for 389 00:25:18,080 --> 00:25:23,320 Speaker 1: congealed salads that has grown alarmingly, particularly in the suburbs. 390 00:25:23,400 --> 00:25:26,679 Speaker 1: These salads, it still feels weird to call them. That. 391 00:25:27,240 --> 00:25:30,520 Speaker 1: We're perceived as a lady food, so light and delicate. 392 00:25:30,840 --> 00:25:34,399 Speaker 1: Uh huh. The title of knox Yaleton cookbook was Dainty 393 00:25:34,440 --> 00:25:38,240 Speaker 1: Desserts for Dainty People. Oh, man, I don't think that's 394 00:25:38,240 --> 00:25:41,119 Speaker 1: a book marketed to us. Anny, No, I don't think so. 395 00:25:41,960 --> 00:25:45,120 Speaker 1: And yet they still held on to their higher status 396 00:25:45,160 --> 00:25:47,880 Speaker 1: when during World War Two, serving an aspect was kind 397 00:25:47,880 --> 00:25:50,320 Speaker 1: of like saying to your friends, you could throw quite 398 00:25:50,320 --> 00:25:54,239 Speaker 1: the dinner party or gathering rations are no rations. And 399 00:25:54,320 --> 00:25:58,320 Speaker 1: there was also an interesting social transition happening regarding the 400 00:25:58,440 --> 00:26:02,800 Speaker 1: role of a good housewife. Um A nineteen fifty survey 401 00:26:02,880 --> 00:26:06,560 Speaker 1: asked women to report their thoughts on a housewife who 402 00:26:06,600 --> 00:26:11,280 Speaker 1: brought instant coffee versus one who brewed coffee. The women 403 00:26:11,480 --> 00:26:14,520 Speaker 1: did not go easy on the housewife who purchased the 404 00:26:14,560 --> 00:26:19,320 Speaker 1: instant coffee, calling her lazy, disorganized, and a bad wife. 405 00:26:19,320 --> 00:26:23,680 Speaker 1: Ouch yeah. At the same time, the time and cost 406 00:26:23,800 --> 00:26:28,040 Speaker 1: efficiency of making instant and manufactured products, along with the 407 00:26:28,119 --> 00:26:30,600 Speaker 1: rate of profits seen by the producers of these things 408 00:26:30,680 --> 00:26:34,280 Speaker 1: during during World War Two, meant that they weren't going anywhere. 409 00:26:35,040 --> 00:26:38,040 Speaker 1: A housewife needed to be efficient and thrifty, but also 410 00:26:38,080 --> 00:26:41,200 Speaker 1: put time and effort into the meals she cooked, as 411 00:26:41,240 --> 00:26:44,640 Speaker 1: it was seen as her role. If you just put 412 00:26:44,720 --> 00:26:47,960 Speaker 1: jello in a bowl, it wasn't beaut as cooking, So 413 00:26:48,000 --> 00:26:51,400 Speaker 1: what do you do. Let's make this fancy looking aspect 414 00:26:51,640 --> 00:26:55,359 Speaker 1: cheaply and efficiently and hit all the checkboxes. The aesthetic 415 00:26:55,680 --> 00:26:58,880 Speaker 1: was key, and this was done with other cheap processed 416 00:26:58,880 --> 00:27:01,320 Speaker 1: foods as well. Think hot dogs being used to make 417 00:27:01,359 --> 00:27:05,720 Speaker 1: pigs and blanket, for example. At their height, there were 418 00:27:05,760 --> 00:27:09,520 Speaker 1: all kinds of crazy recipes like lime jello with can 419 00:27:09,600 --> 00:27:14,199 Speaker 1: tuna and man the terminology and the cookbooks words like 420 00:27:14,400 --> 00:27:20,439 Speaker 1: sinkers and floaters. Yeah, painting quite the image there. To 421 00:27:20,600 --> 00:27:26,400 Speaker 1: make the gelatine less see through, you add mayo or cream, 422 00:27:26,440 --> 00:27:29,280 Speaker 1: and until the nineteen seventies you could buy savory jellow 423 00:27:29,280 --> 00:27:33,280 Speaker 1: flavors like celery and Italian salad. This is not a 424 00:27:33,320 --> 00:27:38,080 Speaker 1: thing that I knew, and I'm horrified, but kind of intrigued, 425 00:27:38,640 --> 00:27:41,680 Speaker 1: very very intrigued. Oh, I wondered. I'm sure that you 426 00:27:41,720 --> 00:27:44,120 Speaker 1: could reproduce this with some unflavored gelatine in your own 427 00:27:44,119 --> 00:27:47,600 Speaker 1: seasonings at home. I'm sure that's worth an experiment for sure. 428 00:27:48,400 --> 00:27:50,920 Speaker 1: And speaking of the nineteen seventies, that's about the time 429 00:27:50,960 --> 00:27:55,719 Speaker 1: the Aspect bubble burst. Yep, what happened, you ask? Changing 430 00:27:55,800 --> 00:27:59,119 Speaker 1: views on dieting and nutrition happened For the last several 431 00:27:59,200 --> 00:28:02,160 Speaker 1: years of their rain Aspects started skiing more and more 432 00:28:02,240 --> 00:28:09,040 Speaker 1: towards dessert, and then there was this damaging sundried tomato fad. Yeah, 433 00:28:09,080 --> 00:28:10,800 Speaker 1: I can't put a dried thing in a wet thing. Sure, 434 00:28:10,800 --> 00:28:14,560 Speaker 1: if that doesn't make sense. No women started working easier 435 00:28:14,600 --> 00:28:18,480 Speaker 1: than gelatine. Microwave friendly meals hit the shelves. It pretty 436 00:28:18,560 --> 00:28:21,520 Speaker 1: much died out save for parts of the Midwest and South. 437 00:28:22,359 --> 00:28:25,360 Speaker 1: One of my favorite descriptions I came across when researching 438 00:28:25,359 --> 00:28:29,320 Speaker 1: this called the aspect a culinary fossil and the ghost. 439 00:28:30,080 --> 00:28:33,440 Speaker 1: I know, Oh, I know several chefs who would who 440 00:28:33,440 --> 00:28:37,919 Speaker 1: are offended. They would disagree strong Obviously jello is still around. 441 00:28:38,000 --> 00:28:43,360 Speaker 1: They retooled after the aspects demise, quote unquote, marketing themselves 442 00:28:43,400 --> 00:28:47,120 Speaker 1: as a snack our dessert option. I believe they called 443 00:28:47,120 --> 00:28:49,400 Speaker 1: themselves the number one best selling dessert in the world. 444 00:28:50,240 --> 00:28:52,120 Speaker 1: I have to look into that more, but I'm pretty 445 00:28:52,120 --> 00:28:55,360 Speaker 1: sure there is one state where aspects of the savory 446 00:28:55,440 --> 00:28:59,680 Speaker 1: variety remained very popular, you're all, especially among the Mormon 447 00:28:59,720 --> 00:29:02,640 Speaker 1: popular as The state named it their state snack in 448 00:29:02,720 --> 00:29:05,160 Speaker 1: two thousand one, and the region is sometimes called the 449 00:29:05,280 --> 00:29:10,880 Speaker 1: Jello Belt. All Right, an aspect like things have stuck 450 00:29:10,880 --> 00:29:15,160 Speaker 1: around in Asian American cuisine as a dumpling filling, for example. Absolutely, 451 00:29:15,920 --> 00:29:18,360 Speaker 1: So that's kind of a round up of this weird 452 00:29:18,360 --> 00:29:22,320 Speaker 1: and wild history of aspects until now. Yeah, and now 453 00:29:22,360 --> 00:29:25,240 Speaker 1: we've got some of the science behind aspects for you. 454 00:29:25,440 --> 00:29:28,560 Speaker 1: But first we've got another quick word from our sponsor, 455 00:29:38,520 --> 00:29:43,080 Speaker 1: and we're back, Thank you sponsor. Okay, so science wise, 456 00:29:43,320 --> 00:29:46,440 Speaker 1: there are two important factors in making an aspect that's 457 00:29:46,440 --> 00:29:50,760 Speaker 1: both pretty and tasty. That the jelling agent and the 458 00:29:50,960 --> 00:29:55,240 Speaker 1: crystal clear soup stock. First, let's talk about the stock. 459 00:29:56,120 --> 00:30:00,720 Speaker 1: Clarifying a cloudy stock into a translucent consummate is tricky. 460 00:30:01,240 --> 00:30:03,440 Speaker 1: Some of the particles that make a stock cloudy are 461 00:30:03,520 --> 00:30:06,800 Speaker 1: too tiny to effectively sift out with strainers or cheese cloth. 462 00:30:07,200 --> 00:30:10,200 Speaker 1: Um although that is certainly your first step. But as 463 00:30:10,320 --> 00:30:13,480 Speaker 1: Maestro Martino wrote in the fifteen hundreds, you can harness 464 00:30:13,560 --> 00:30:18,800 Speaker 1: the power of electromagnetics to clarify your stock. Well, he 465 00:30:18,840 --> 00:30:21,120 Speaker 1: didn't quite say that. He said that you should beat 466 00:30:21,120 --> 00:30:23,240 Speaker 1: egg whites and add them to simmering stock, but but 467 00:30:23,360 --> 00:30:26,080 Speaker 1: ultimately it's what he meant. Egg whites, as it turns out, 468 00:30:26,120 --> 00:30:31,280 Speaker 1: contain a protein called album in, which are positively charged molecules. 469 00:30:31,960 --> 00:30:35,120 Speaker 1: Lots of the stuff floating in your stock is negatively charged. 470 00:30:35,400 --> 00:30:38,600 Speaker 1: Positives and negatives attract, so all of that stuff sticks 471 00:30:38,640 --> 00:30:42,120 Speaker 1: to the album and particles in the egg whites. After 472 00:30:42,200 --> 00:30:46,680 Speaker 1: a while, a sort of raft of detritus forms and 473 00:30:46,760 --> 00:30:49,600 Speaker 1: you can just skim it off, leaving a much clearer soup. 474 00:30:50,360 --> 00:30:52,800 Speaker 1: You can also use gelatin or other products that work 475 00:30:52,800 --> 00:30:56,160 Speaker 1: in a similar electromagnetic way to achieve a clear consummate. 476 00:30:56,680 --> 00:30:59,600 Speaker 1: And the technique has also been used in wine making 477 00:30:59,640 --> 00:31:03,200 Speaker 1: since sixteen hundreds at least. It created such a surplus 478 00:31:03,240 --> 00:31:05,800 Speaker 1: of egg yolks in Bordeaux that it started a specially 479 00:31:05,920 --> 00:31:08,840 Speaker 1: a specialty pastry trade there. And we will have to 480 00:31:08,880 --> 00:31:12,640 Speaker 1: come back to this later because it's great, absolutely, okay um. 481 00:31:12,680 --> 00:31:14,840 Speaker 1: There's a lot of discussion, by the way, among chefs 482 00:31:14,880 --> 00:31:17,360 Speaker 1: about how to create the most flavorful yet the most 483 00:31:17,560 --> 00:31:20,720 Speaker 1: transparent consumme A way too much to go into here. 484 00:31:21,120 --> 00:31:25,200 Speaker 1: Those are the basics. Now, that jelling agent, as we 485 00:31:25,280 --> 00:31:28,360 Speaker 1: talked about in our marshmallow episode, gelatine is a really 486 00:31:28,440 --> 00:31:32,520 Speaker 1: useful thing in food chemistry because it solidifies and around 487 00:31:33,440 --> 00:31:36,760 Speaker 1: degrees fahrenheit a k a thirty five degrees celsius, and 488 00:31:36,800 --> 00:31:39,520 Speaker 1: it melts at anything above that, which is why things 489 00:31:39,560 --> 00:31:43,240 Speaker 1: like jello melt in your mouth, thus delivering flavor directly 490 00:31:43,280 --> 00:31:46,720 Speaker 1: to your tongue. Uh. Gelatine is a protein and it's 491 00:31:46,760 --> 00:31:49,960 Speaker 1: made up of these long friendly chains of amino acids. 492 00:31:50,400 --> 00:31:52,880 Speaker 1: By friendly, I mean that they're super willing to bond 493 00:31:52,960 --> 00:31:56,240 Speaker 1: up into complex matrices at room temperature, and they are 494 00:31:56,280 --> 00:32:00,320 Speaker 1: also happy to form bonds with water molecules. Uh. Elatin 495 00:32:00,440 --> 00:32:03,240 Speaker 1: chains can have hundreds of hydrogen atoms sticking out along 496 00:32:03,280 --> 00:32:05,480 Speaker 1: their sides, each of which can bond weakly with a 497 00:32:05,480 --> 00:32:08,600 Speaker 1: water molecule when the temperature is cool enough. So what 498 00:32:08,760 --> 00:32:11,560 Speaker 1: happens is you add gelatine to warm water, and the 499 00:32:11,600 --> 00:32:14,520 Speaker 1: warmth makes all the gelatin molecules slip and slide and 500 00:32:14,520 --> 00:32:19,440 Speaker 1: wiggle apart from each other. As they cool, they chill out, literally, 501 00:32:19,840 --> 00:32:22,280 Speaker 1: and they grab up some water molecules and they cling 502 00:32:22,400 --> 00:32:26,160 Speaker 1: together in these complex patterns, trapping the water among themselves 503 00:32:26,960 --> 00:32:30,040 Speaker 1: jello mold. If you warm it up again, say in 504 00:32:30,040 --> 00:32:32,720 Speaker 1: your mouth, all of those molecules starts sliding away from 505 00:32:32,720 --> 00:32:36,400 Speaker 1: each other again. Gelatine itself is flavorless, but anything soluble 506 00:32:36,440 --> 00:32:39,680 Speaker 1: in water of flavorings and colorings will come along for 507 00:32:39,720 --> 00:32:44,880 Speaker 1: the ride. H m hm. You get in gelatine by 508 00:32:44,880 --> 00:32:49,360 Speaker 1: breaking down collagen, which is even longer chains of amino acids. 509 00:32:49,360 --> 00:32:54,000 Speaker 1: They're all twined up together. Collagen is a connective protein 510 00:32:54,040 --> 00:32:57,400 Speaker 1: in and around cells that that gives them a flexible structure. 511 00:32:57,680 --> 00:33:00,360 Speaker 1: It makes up about thirty percent of your body weight, actually, 512 00:33:00,360 --> 00:33:03,520 Speaker 1: and it's especially prevalent in skin and tendons and bones, 513 00:33:03,880 --> 00:33:07,280 Speaker 1: which is why feet are so effective in making these 514 00:33:07,280 --> 00:33:10,360 Speaker 1: gelatine stocks, because they they've got all these tendons and 515 00:33:10,400 --> 00:33:12,240 Speaker 1: lots of surface area of the bones and the skin, 516 00:33:12,320 --> 00:33:14,840 Speaker 1: so you've got plenty of opportunity to leach the collagen's out. 517 00:33:15,320 --> 00:33:18,920 Speaker 1: So when you boil these tissues, the collagen inside them untwined, 518 00:33:19,320 --> 00:33:22,600 Speaker 1: leaving you with gelatine molecules. And what's happening when you 519 00:33:22,640 --> 00:33:25,360 Speaker 1: cool the gelatine down is the molecules are sort of 520 00:33:25,360 --> 00:33:29,240 Speaker 1: trying to to reform those twiny collagen patterns and sort 521 00:33:29,240 --> 00:33:32,640 Speaker 1: of failing, but failing deliciously the best way to fail. 522 00:33:34,040 --> 00:33:37,160 Speaker 1: These days, many chefs might prepare their aspects with packaged 523 00:33:37,200 --> 00:33:42,000 Speaker 1: gelatine or with vegetarian alternatives like seaweed extracts, but purists 524 00:33:42,080 --> 00:33:43,960 Speaker 1: will tell you that you really do need to boil 525 00:33:44,000 --> 00:33:48,720 Speaker 1: some animal feet and gelatine may carry health benefits. When 526 00:33:48,920 --> 00:33:52,200 Speaker 1: gelatine supplements are taken with vitamin C, they've sometimes been 527 00:33:52,200 --> 00:33:55,280 Speaker 1: shown to improve patients uh blood blood levels. Of the 528 00:33:55,320 --> 00:33:59,200 Speaker 1: markers of collagen synthesis to help repair bones and keep 529 00:33:59,240 --> 00:34:03,040 Speaker 1: your teeth in skin healthy stuff like that. Sure, um, 530 00:34:03,120 --> 00:34:06,120 Speaker 1: and gelatine is certainly source of protein, but mostly you 531 00:34:06,120 --> 00:34:10,480 Speaker 1: should eat it if you like it. Yeah. Um, I 532 00:34:10,520 --> 00:34:13,160 Speaker 1: have to say I've got a newfound respect for Gilaton. 533 00:34:13,239 --> 00:34:17,920 Speaker 1: Now there's a lot of very interesting science right there. Right, So, 534 00:34:18,560 --> 00:34:21,960 Speaker 1: in case we haven't convinced you that you need to 535 00:34:22,040 --> 00:34:25,479 Speaker 1: look up some pictures of these things, here are some 536 00:34:25,560 --> 00:34:29,200 Speaker 1: of the best aspect titles we stumbled upon. And I 537 00:34:29,239 --> 00:34:32,520 Speaker 1: think the titles enough will be enough to pique your curiosity, 538 00:34:32,680 --> 00:34:35,080 Speaker 1: I hope. So, okay, all right, a lot of them 539 00:34:35,120 --> 00:34:38,400 Speaker 1: sound like modern art pieces to me. So there's a 540 00:34:38,440 --> 00:34:44,280 Speaker 1: lime cheese salad, tuna and jello pie super salad loaf 541 00:34:44,960 --> 00:34:48,479 Speaker 1: ar recipe courtesy of Hellman's Mayo. This involved stuffing an 542 00:34:48,480 --> 00:34:52,560 Speaker 1: empty bologny shell with the jelly of mash peas and 543 00:34:52,800 --> 00:34:56,440 Speaker 1: heaping with mayo. And also you've got bonus points for 544 00:34:56,480 --> 00:34:59,879 Speaker 1: adding radish roses. Radish roses were everywhere in these things. Yeah, 545 00:35:00,400 --> 00:35:05,879 Speaker 1: along those lines, molded mayonnaise salad, mostly cheese and mayo, 546 00:35:06,320 --> 00:35:14,279 Speaker 1: snowy chicken confetti salad, Emerald cantleope, jellied lamb salad, sauerkraut, 547 00:35:14,400 --> 00:35:20,680 Speaker 1: mold run and stuffed roast, pork bean and mushroom salad, 548 00:35:21,400 --> 00:35:28,520 Speaker 1: lemony salmon, tower, pressed ox tongue. So that'll I mean, 549 00:35:28,640 --> 00:35:32,279 Speaker 1: surely you're hungry by now. Surely you've got to be 550 00:35:32,960 --> 00:35:38,640 Speaker 1: absolutely So that brings us to the end of this 551 00:35:38,719 --> 00:35:43,600 Speaker 1: classic episode. We're hoping. Yeah, we hope you've enjoyed it 552 00:35:43,640 --> 00:35:46,600 Speaker 1: as much as I remember enjoying it the first time. 553 00:35:47,320 --> 00:35:50,160 Speaker 1: So good. Oh yeah, yeah, and we were we were 554 00:35:50,200 --> 00:35:52,799 Speaker 1: so bitty we didn't even know how to pronounce plenty yet. 555 00:35:52,920 --> 00:36:02,200 Speaker 1: It was ago young, so innocent. Um. We hope that 556 00:36:02,280 --> 00:36:05,200 Speaker 1: you all are staying safe and healthy and well. And 557 00:36:05,840 --> 00:36:09,399 Speaker 1: if you have any pictures of aspects you've made are 558 00:36:09,480 --> 00:36:14,239 Speaker 1: stumbled across, send them, please send them, Share them all, 559 00:36:14,320 --> 00:36:17,239 Speaker 1: Share them all right now? Yeah, you can email us 560 00:36:17,280 --> 00:36:20,640 Speaker 1: at hello at savor pod dot com. We're also on 561 00:36:20,680 --> 00:36:23,480 Speaker 1: social media. You can find us on Facebook, Twitter, and 562 00:36:23,640 --> 00:36:26,640 Speaker 1: Instagram at favor pod, and we do hope to hear 563 00:36:26,680 --> 00:36:30,120 Speaker 1: from you. Favor It's production of I Heart Radio. For 564 00:36:30,200 --> 00:36:32,239 Speaker 1: more podcast from my Heart Radio, you can visit the 565 00:36:32,280 --> 00:36:35,439 Speaker 1: iHeart Radio app or Apple Podcasts or wherever you listen 566 00:36:35,480 --> 00:36:38,279 Speaker 1: to your favorite shows. Thank you, as always to our 567 00:36:38,320 --> 00:36:41,920 Speaker 1: superproducers Dylan Bacan and Andrew Howard. Thanks to you for listening, 568 00:36:42,120 --> 00:36:45,439 Speaker 1: stay say, stay kind, stay well fed, and we hope 569 00:36:45,440 --> 00:36:47,120 Speaker 1: that lots more good things are coming your way.