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No “Mexican” I think, but this popped up in my feed, so I figured I’d pass it along as semi-on topic for generalized making of foods in gelatinous encasements…
Turns out, humans have been doing “Jell-o molds” for hundreds of years…who knew?
I also delves into one of the aspects of modern gastronomy I find most puzzling. In a world supposedly obsessed with “sustainability” and “autheniticism”, we are fully embracing the notion that more processing is better, as in Incredible Meets, laboratory-made msg-infused dishes/beverages, etc.
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¡Ole!
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That’s so 50’s, I can hear the Leave it to Beaver theme song!!
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It was actually pretty good! Maybe I’ll bring one to the next potluck!
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What varieties? I have some from a friend in CO that this year I absolutely want to attempt to plant some
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Regular hardneck variety. Next time around I need to plant them in a spot that has more sun. They were on the side of where my grill is and they got a lot of shade. Turns out they don’t like that and should have more sun.
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