Julia Child’s most disgusting recipe is Aspic

[@athriftygoddess6501]

After the movie Julie and Julia came out, my mum requested a Julia Child-themed birthday party for herself that year. She invited a few of her friends over and I made the poached eggs in aspic as a starter. Every single Boomer who grew up on dishes like aspic in the 50s thought it was delicious, whereas my sister and I could barely take a bite. Shows how much tastes change across generations!

[@endeeray4295]

Aspics are for sure an acquired taste, lump them in with Lutefisk, aged greenland shark meat, 1000year duck eggs and the like.

[@JohannGambolputty22]

Traditional Polish food during Christmas has these savory jellies with fish, also head cheese is basically pieces of face in aspic. Growing up as American I only could associate jelly textures with sweets and I believe this is the biggest road block. After I grew up I started to acquire the taste for savory jellies and even thicker collagen rich soups and stews. However Greek food with mint I still can’t do, for the same exact reason I initially stated.

[@carolynkepler2826]

I’m a boomer and I’ve never eaten aspic of any kind in my life. I’m 67.

[@poppysdaddi]

@@endeeray4295 some of those work well paired with something bland. like i love 1,000 year old egg but would never just take a bite out of one. i think that’s why i don’t like aspics.. it’s just a lot all on it’s own!

[@rebel4466]

Aspic isn't bad. It's just something that lost the glamour factor for a good 50-60 years now. Used to be a very special dish. Since then, jelly pretty much dropped off the culinary map completely and isn't missed. Today, it's reminding us more of connective tissue, thick layers of fat and things like that. Which is probably why most people are having a really hard time with it

[@2-d_in_a_bag]

I thought of "If you can't handle me at my liver aspic, you don't deserve me at my crêpes suzette" and now it lives in my head rent-free.

[@JustToSaveYou]

Thanks, that lives rent free on my head now, too. lol

[@GeekyEleanor]

Grandma's tip for cooking liver (or heart too): soak it in milk for a few hours before cooking. Cuts of the smell when cooking it and makes it infinitely more palatable. My husband went from repulsed to fan of liver and other offals when I cooked them properly for him. Just in case you'd want to give it a try again.

[@sarahmcalpine2058]

Great tip!

[@aaronHthelastharbor]

Buddy made me liver soaked in butter milk and it was... Edible..

[@GeekyEleanor]

@@aaronHthelastharbor nah, has to be whole milk. The fat and casein in the milk pull the "juices" from it, making it less bitter. also I hope your buddy used some kind of flavoring other than soaking it in milk, because liver on its own is kind of meh no matter how you treat it.

[@dirkbsilver9260]

Soaking helps, but so does frying it low and slow in butter, onions, garlic, and battering it. If at the sweet spot the fragrants will infuse the meat and give it a heavenly flavor. A tip for all our sanities is to never boil liver. It is a sin and you get to eat the rubbish you inflicted on the world.

[@nadiarogo4511]

but the smell is the best part of it... why would you want to get rid of it?

[@kusakatanya]

Aspic is totally normal and pretty common in Eastern Europe. It's very good if you have a lot of meat dispersed evenly in savory garlicky well spiced broth. Eat it with some horseradish or very hot Russian mustard. This is a traditional dish that takes a lot of time to make, so people usually consider it too complicated for casual cooking. It's a popular choice for a classic holiday table.

[@mediterraneanworld]

I LOVE ASPIC!

[@lota13]

Ikr? But I've always hated it, because the jelly just makes me gag, I just can't do it.

[@katroamleft4721]

Absolutely. I am from Czech Republic and apsoc is huge and I love it!!

[@baldrbraa]

In Norway too, some decades back, putting things in aspic was very commonplace. I had it a lot when growing up, but come to think of it I haven’t seen it in a while.

[@georginacook1850]

I mean...I've had it alot in different forms and just don't like cold savoury jellies. We have pork pies and tinned ham which have a kind of aspic on them and I don't like that either! But you can warm it and melt it down with mashed potatoes etc, which is good! I guess that defeats the object of eating aspic though! Lol

[@sianmilne4879]

Apparently the reason people loved to make everything in "jello" form back in the day is because of the new popularity of refrigerators. Making gelatin at home used to be extremely difficult without a fridge to set it, so once everyone got a refrigerator the once "fancy" dish became popular for home cooks!

[@priyamanobal]

I never thought about what people did in the time before refrigerators

[@Liitebulb]

It also had a strong marketing presence behind it, and visually yellow, green, red jello was fun to look at

[@veronicaalmeda8014]

No, the refrigerator wasn't the reason. Jelly was intense labor to make, but beyond that for some types of jelly the ingredients needed were far too expensive and even hard to come by, that's why it used to be a fancy dish for some time, but jelly has existed since medieval times in both ways, savory and sweet. The reason why they became so popular was because of the industrial revolution which made it possible for gelatin to be manufactured and available at cheap and affordable prices, then anyone with a cookbook could prepare sweet jellies filled with fruits at home. All refrigerators did was make the dish last longer or get them set and ready sooner, for a jelly to set without a fridge it can take up to 6 or 8 hours and it has to be properly done with a cold water tray otherwise it may fall apart. But people back then before the 20th century were more than used to having something cooking for 8 hours.

[@ian_b]

@@priyamanobalThey listened to the wireless or played the piano.

[@philipmarlowe8763]

Very good point. Had not thought of that.

[@paranoidandroid4956]

Top tip for poaching an egg. When the water simmers stir the water quickly to create a whirlpool and then drop in the egg. The vortex will cause the egg to wrap around itself and keep it into one tight ball

[@antichef]

that's what i normally do, but wanted to try out Julia's written method in the book for this one. I prefer the vortex!

[@pianistajs]

May I add (this is yt, why be courteous?) - do the '10 second egg'. Water gets to temp, place the whole, uncracked egg in the water and count to 10, crack into little bowl and you'll notice the watery whites cling to the shell and you can avoid having cloudy poaching water AND the need to "vortex".

[@Vera-kh8zj]

@@pianistajs wow

[@Vera-kh8zj]

@@pianistajs you are courteous.

[@algini12]

Vortex? I've been cooking for more than 30 years, and never heard vortex used before this with food. I have this vision of my cooking a poached egg in an outer space sci fi movie, as I enter the...VORTEX😳🚀

[@surgicalglitch3265]

My mother is Latvian/Russian. And I grew up in Australia. To me, Aspic or any sort of meat in gelatin/collagen is not only normal but so good! Also, you normally would eat it with some good Pumpernickel or dark rye and have it with other bits and pieces like smoked meats and fish, pickled and fresh vegetables and spreads.

[@gabriellaskey6798]

That sounds wonderful. I've never had it but it sounds right on my alley

[@SmooshGoo]

looks kinda good. Reminds me of spam....

[@SundaysChild1966]

Ahhhh .. headcheese! Yes, please ..

[@thinkishouldsleep]

that sounds disgusting

[@ozmz8669]

You forgot the "хрен" or horseradish

[@hollyprescott3887]

When I was a child my family would visit my great-aunt who lived hours from our home. One year she served tomato aspic - the grossest shit you have ever eaten. It made me gag. Complaining about someone else's cooking was not tolerated in our family and so my very brave sister complimented my great aunt who from that time on served tomato aspic - "the kind Marcy likes so much" - at every meal.

[@jennycorey8968]

I LOVE aspic! And tomato aspic especially. But I must confess I am almost 79 ,so maybe it's a generational thing.

[@gkennedy2998]

No good deed goes unpunished. Poor Marcy! Of course she had to eat all her serving. I hope you treasure your intrepid sister.

[@clairepettie]

Oh little Marcy, it happens to all of us at some point.

[@TworlyGorl]

@@jennycorey8968 happy almost 80th :)

[@jennycorey8968]

@@TworlyGorl Thanks.

[@1hayes1]

I inadvertently made a natural aspic of pike with fresh dill and lemon when I baked the wild-caught fish whole but did not have time to eat it before going to an evening class. I flaked the fish into a large bowl and poured the copious juices over it and placed it in the fridge. When I came back much later the whole had jelled, and I flipped it out and served it cut in wedges with honey mustard on the side. It's one of the best, most memorable, dishes I have ever made, and I've been cooking for over 50 years.

[@amyaurion]

As a German, I'm very familiar with aspik. I have never had it as a main dish though? At least at my house, we had it on bread. My grandmother had a farm, she made aspik herself. It was really good. She'd put chicken stripes and assorted vegetables in it. Then you slice it thinly and eat it on good dark bread.

[@mysticmeg111]

My grandma was Eastern European and made the most delicious aspic dishes with meats herbs and veggies spread on a heavy rye bread which was baked in a stone oven by the local Jewish Delicatessen

[@sabuumi]

Sülze was a main dish at school. Horrible. I hated it.

[@Noraia]

I remember homemade Sülze 😅 my grandma used to make it from time to time and she was busy for hours, because she made a huge amount at once for family and friends. Also Schmalz, it smelled horrible but as a child I loved it on bread with salt. I even ate liver and other weird stuff as a child 😂

[@shadowfox009x]

German as well. That's how my mom used to eat it, although she just bought it at the Wursttheke. I can't stand it. Something about the texture ist just off-putting.

[@erichb4530]

yeah, I think part of the failure here is really Julia's recipe is lousy. just an egg or an overcooked chicken liver, obviously not going to be great.

[@ryanhilliard1620]

This is unfortunate. I'm not sure it's supposed to be eaten by the fork load.😂 I was served beef aspic in Paris at a restaurant. It came in slivers served on toast rounds and it was the most amazing thing I had ever eaten.

[@gustercc]

Yeah, I’ve never eaten it by the fork load. Haha. It was always in small amounts.

[@dwhite3209]

Aspic is also served in Germany. I find it quite delicious, and yes - best served on a slice of bread or toast round.

[@tiamia7139]

@Ryan Hilliard The finesse of the French in their exquisite presentation of cuisine had me taking pictures of virtually everything I ate while there. We watched where the locals went and had some incredible 4-star meals in the most modest looking cafes. I hope to get back there again. My ancestors come from an area just south of Paris.

[@ryanhilliard1620]

@@tiamia7139 😋

[@ronschlorff7089]

@@tiamia7139 My mother was of French ancestry by way of Canada, we never had fancy food of any kind, but good enough to keep us alive. Your reference to where the locals ate reminded me of a time, on our last trip to France, in 2002. I was in charge of getting the wines from a local store near where we stayed, in Paris. So I would hang out near the reds and watch a local grab a bottle and go. I did exactly the same selection, and once I brought one up to the counter to pay, and the owner said to me: "are you sure you want a Spanish wine"?!! Then he showed me another similar, but French, bottle; and we had a good laugh, when I explained my "method" of selecting wines in France!! LOL ;D

[@philipferrato]

The fundamental problem with Julia Child’s first book is that she possessed the hubris (or valor. Or both) to take professional French technique and translate it into a technique that American housewives (or tangentially, gay men) could deploy into some authentic version of French cookery. You have to remember that you’re working from a book written over fifty years ago; fifty years removed from its time, from a period when France was changing radically. Even in postwar France, Oeufs en Gelée was a classic holdover from a time of very grand cuisine, where aspic was a fundamental ingredient, especially in presentation, but basically, these were products of professional restaurant kitchens and epicerie, not something one made at home. Kudos on the clarification process, but the problem here was not reducing the resulting consummé enough so it would gel on its own.

[@Ntyler01mil]

A lot of the recipes in Julia Child's cookbook are peasant dishes that were made by French home cooks for centuries. Things like coq au vin, leak and potato soup, or even beef bourguignon are not haute cuisine.

[@bebetigre1252]

many europeans know how to cook like this,not age related as in history,just talented homemakers ,male or female cooks,chefs whatever.

[@FlaneurSolitaire]

A version of aspic called "Sülze" used to be a staple of German cuisine until at least the 1980s, and was very much a household dish. My grandma used to make it when I was a kid, and I could never make up my mind whether I loved it or was grossed out by it.

[@turtlefromthenorth]

@@FlaneurSolitaire Yes, aspic was part of the dinner table, for parties and occations where the display was made a point of. It could be very fancy and more every day versions. I have seen aspic recipes in magazines and cookbooks from the 50s, and yes it was still around in the 1980s. I don't know when we developed an aversion to it, seems to be wide spread now. Consomme, bouillon or beef stock isn't that far from it, neither is the conistency of jell-o. Maybe we need to make it good for it to be accepted.

[@wrongturnVfor]

well aspic is just them preparing the gelatin at home. it is still made by using cartilage and bone, its just the factories do it for us now. They ate aspic the same reason we eat jelly - its jelly. But I have to say, they must have some radically different taste buds. Just a side note - you dont have to use livers or eggs , you can pretty much out anything in it.

[@paulina95PL]

Aspic is quite popular in Poland but the recipe is a lot simpler and it’s made with pork and carrots. You can also use chicken

[@michaelsmith7902]

You mean galaretka? We called it sulz back in Chcago when I was growing up many long years ago. Still easy to find on Milwaukeee or Archer Avenues. The French still eat aspic in fromage de tête, and it's the top layer of many pâtés. I remember classy restaurants serving chillled consommé in cubes in the summer. What with global warming, the tomato version "Madrilène" should be ready for a reboot. Campbell used to make a consommé. You could use it chilled and flavor it without having to go through the whole mess like heroic Jamie and Julia! Speaking of Campbell I understand they no longer make their pepper pot soup. Americans got too finicky to eat tripe. My French friends scratch their heads and/or roll their eyes when Americans turn up their noses at ris de veau, tripes à la mode de Caen, rognons de veau, pied de porc... Guess they figure "chacun à son goût, more for me'" Thanks for the fun today Jamie.

[@Ponury_Rysiek]

And you sprinkle it with lemon on vinger to add brighten the taste. I love it with lots of lemon juice and I'm hungry now. :D

[@shiaseedsalad2726]

@@Ponury_Rysiek there's nothing like lemon juice!

[@shiaseedsalad2726]

@@michaelsmith7902 I know some Americans who eat menudo which has beef tripe. Some stores here sell cans of it

[@m0nk836]

@@michaelsmith7902 well galaretka is just... Jello or aspic, not a specific dish. It can be sweet or savory. What they're referring to specifically is usually called galaretka z kurczaka (aspic of chicken) or galaretka drobiowa (poultry aspic), or galaretka wieprzowa (pork aspic). And I concur, it is popular and very good with some lemon.

[@onemercilessming1342]

Aspic is just a savory jello. Growing up in the 1950s, aspics were the staple of Grange, 4-H, and Church dinners, especially in hot summers. They were prepared in advance and kept refrigerated on ice. It was a welcome alternative to the ubiquitous Cole slaw, pepper cabbage, potato salad, German potato salad, macaroni salad, and baked beans that were the usual offerings at those events.

[@juliaw9835]

Your facial journey when trying the aspic gave me war flashbacks to being 7 and being made to try one! I grew up in Eastern Europe, so various aspics (and liver, actually!) were super normal. Was a huge liver fan as a child, but the very idea of aspics turned my stomach since the first time I saw one. Sure enough, I gagged and spat it out so violently it went through my fingers into the carpet. On the upside, nobody ever offered me aspic after that 🤣

[@fluffernutter03]

Man, I LOVE aspic. Find yourself a Russian babushka to make you a batch of shredded beef aspic and try it. First of all, jelly is jelly, there's nothing really gross about it, it's predominantly protein like egg whites. If you're disgusted by the natural source of it (cartilage, typically from trotters), then you can just buy the synthetic sheets and dissolve them into store bought beef broth. The way we make it, it tastes like a delicious beef pie, garlicy and fragrant. I usually eat it with strong mustard (east european mustard, not american or french mustard). It's a delicacy, i think people mostly have a problem with it because of the jelly part. Aside from broth and jelly, you can literally put anything you want in it, no need to put gross things like livers or kidneys. We put shredded beef with minced garlic on the bottom layer, and then decorate it wavy cut hard boiled eggs, boiled carrots, and pitted olives. They don't really contribute to the flavor, the beef and garlic are the dominant flavors, the broth 2nd dominant flavor, so you can tailor it to your taste pretty easily.

[@mariawhite7337]

I actually really like deep-fried liver. When my dad makes it I am just 'stuff my face with this' and me and him are the only ones that really eat it en mass. So liver is actually pretty good when made correctly. Thinking about this recipe my dogs absolutely love the aspic that comes off when we make roasts. They'll gobble it up like hot cakes.

[@monicaemm4109]

Agreed! I grew up eating this and it’s the most wonderful food

[@radiationshepherd]

I wanna try now

[@vpuigdoller]

I love aspic as well hehe I guess is not for everyone

[@infamoussphere7228]

When I was a kid I hated the "jelly stuff" on cold chicken. Not a fan of cold savoury food in general but particularly solidified cold meat jelly. I'm not offended by the existence of aspic or the content of it, but the texture taste combo is a big nope. I wish I wasn't as fussy as I am but, well, aspic isn't for me.

[@justherbirdy]

Jamie, I'm so sorry that aspic recipes exist. But I also want you to know that I've been binging my way through this series over the past few days, and it has brought me such joy. I live with a disability and constant pain, so laughter is rare for me, but almost every episode makes me start giggling - either with delight as you complete a tricky dish, or at your hilarious editing, or guiltily when you are horrified and disgusted by your creation. So thank you. You make my days brighter.

[@miloagradocamarcoc.7584]

You made me smile with this comment. Hope you are having a good day!

[@teptime]

About 50 years ago, I went to a Christmas party where they served a whole smoked salmon in aspic, with lemon wheels, capers, and radish roses. It looked amazing, but was a challenge to eat.

[@wpc456cpw]

Wow! That sounds wild.

[@joshmogil8562]

😮

[@georginacook1850]

Yeah, that's sounds aweful honestly. The oily cold salmon incased in aspic. Blurgh. Just not my bag, I have tried to eat it many times before in the past and just don't get on with it. I prefer my stock as a delicious warming gravy!

[@Jesse_Shields]

Frying chicken livers is no joke. I worked as a line cook for a while and whenever I was on the fry station I had to bread and deep fry them. Boy let me tell you. It was like throwing a handful of firecrackers into the deep fryer. The pain...

[@kdro9521]

I’m from New York. 36 years old. When I was growing up my father loved cooking and loved watching Julia Childs. I watched as well. She’s such a legend. Love these videos though! Just wanted to share my short story.

[@sarahj344]

I cracked up laughing several times during this episode. Love it! I'm a 39 year old Aussie and I grew up with moulded aspic dishes on 'special occasions' when my grandparents or their brothers and sisters, were cooking. Not the biggest fan myself, but I have had it slivered on little toast triangles and its awesome, then. Hunkering down into a slab of jellied stock however, is not so much fun, I agree. As for liver - my Mum LOVES the sweetbreads, liver, kidney and especially brains. Liver is OK to eat (in tiny doses, in my opinion) - but yeah it stinks. Soak it in milk first. That helps. Kidney, I loathe and I never worked up the courage to eat brains, personally. Thankfully, organ meat and aspic is out of favour in the West these days. Its all depression era carryover, I think. Then again, that might change with the way the world is going, and we may well end up eating it all regularly, once more. Great episode!

[@brienneoftarth7717]

Brains and kidneys are so delicious I make them all of the time

[@miab-p6874]

I'm French-Canadian, and the Baby Boomer generation in my family make aspic every year on New Year's eve. It was mainly made with tomatoes and as a kid I would take a slice thinking it was Jello, I was very disappointed after the first bite, lol. There were also this type of giant sandwich that looked kind of like a cake. There was cream cheese and cheez-wiz "icing" and it was made of white bread with different layers of egg, ham and chicken.

[@margi9103]

I love brains, crumbed and fried and ox tongue.

[@sarahj344]

@@miab-p6874 oooh I have had an aussie version of that cake sandwich lol. Many times. My Nan used to put it in a Tupperware mold used for jelly rings.

[@Li_Tobler]

@@brienneoftarth7717 hey. Did you ever get kidneys that kinda give off a slight smell of well... urine? Whenever my parents get pig kidneys (no matter the shop) they absolute stink like the toilet to me, I gag so hard. Do you have aby trick for that or did you never encounter this?

[@randallstewart175]

I remember visiting my grandmother for the summer in 1959 (13 years old). She thought it was fancy to make aspic as part of Sunday dinner. It was gross as far as I was concerned. The one good result was that I never liked Jello. My grandmother was a lousy cook (as was my mother). Contrary to his doctor's orders, she served my grandfather fried pork chops twice a week until he died of a heart attack. Death by pork chop.

[@Herschel1738]

For many wives, it's "Damned if you Do." and "Damned if you Don't". Serve him a healthier diet of foods he doesn't really like or an unhealthy diet of foods he likes? When he bangs the table and declares that "I'M the Breadwinner and I decide what Bread I eat, not some damned doctor." she may decide that giving him a short but happy life is the path of least resistance.

[@kevincrosby1760]

@@Herschel1738 My grandfather raised Angus cattle. Chicken and fish were something found battered and fried at a restaurant. Pork meant bacon or sausage at breakfast. Dinner was beef. OUR beef. The exact same beef which we sold on the hoof to a certain US steakhouse chain. Always with a salad (homemade ranch dressing), a vegetable, and potatoes of some sort. Bread and butter was a given at ANY meal, was always either on the table or the counter, and was considered fair game for a snack on the way through. Grandpa being away generally meant that grandma would head into town for, of all things, a combo pizza and a glass of beer.

[@Herschel1738]

@@kevincrosby1760 And I thought you were going to say "When Grandpa went away he would head into town for a combo pizza and a glass of beer." I wasn't expecting it to be Grandma.

[@kevincrosby1760]

@@Herschel1738 Rumor has it that grandpa would snag lobster or grilled salmon to go with his steak when he was away. He was the walking definition of "Cattleman".

[@eightcoins4401]

As a German its so surreal seeing someone be afraid of Aspic

[@Allexa110]

tbh it's a normal dish in poland but I'm still afraid of it

[@Elyanley]

Nah.. Ich halt es wie Max Bitterson: "Warum müssen Frauen alles in Aspik machen?"b XD

[@emilycanfield2634]

It's considered very old fashioned in America/Canada

[@fatallyfatcat5274]

Same here. I'm from Poland and I love aspic. As someone who made it many times key is to not add too much gelatine. If you do you get a meat gummy bear instead of jelly and it will be disgusting. Probly what he did.

[@Little0cean]

Im german and im afraid of Aspic 😂

[@miranda8818]

I've been sick all day, bored, watched all of the new content from my favorites and was feeling like youtube failed me. Saw your channel pop up in my recommendations (I watch a lot of food) and have been giggling and enjoying these. Legit in tears over your duck with orange sauce episode. Thank you for just being a regular guy in a kitchen going out on a limb. This is great!!! Will be recommending you to my fellow foodies.

[@janicekennedy2047]

I was watching this at the gym with headphones on, I was laughing so hard I was crying, people just stared at me like I was crazy. This is the most enjoyment I’ve had, in I can’t remember how long! You’re a braver man than I Gunga din!

[@michaelamaestas4950]

I ate Aspic , my Whole childhood. I loved it. with Horseradish . My family is Lithuanian . My Grandmother made is all the time. I love it !

[@fluffernutter03]

Yeah us too, we still make it every new year, it's a must at the dinner table, it's delicious I feel so bad for people that try the bad kind or don't try it at all because they're weirded out by it, it's genuinely a great tasting food item LOL

[@gustercc]

Just plain aspic or does it have something inside of it?

[@VultRoos]

fish aspic is my favorite. steamed fish, and the aspic from leftover afterwards. just so good

[@c.w.8200]

Same, horseradish and all, I'm sad it's fallen out of fashion in Austria, time for a revival.

[@Oagunda]

Yes, in my family aspic is made atleast few times a year. We have it quite simple with boiled, shreded pork mixed in, party or fully the same one from witch aspic is made. Others make it with some carrots, peas additionaly

[@evilganome]

I'm sorry for enjoying your discomfort. Personally, I love organ meat and especially liver. I also like aspic dishes, but I'm older than god, so it was more popular back in the olden days. Quick hint for poached eggs. Crack your eggs into a wire strainer. The liquid crap that always misbehaves drains off and the albumin stays intact. You wind up with beautiful looking poached eggs, which is super helpful if you are making eggs Benedict. BTW yours came out looking great.

[@martinakis9599]

Nothing to do with age , I'm in my thirties and I enjoy these things too. I find it funny that so many people nowadays are so sensitive when it comes to foods like these. I would've gobbled those two pieces up in no time 😂

[@DelGuy03]

I'm in my 70s and have no problem with liver (it's not something I make for myself, but I have no issues with it; I also love steak-and-kidney pie when I'm in the UK). But aspic never appealed to me, and I was happier when I finally admitted to myself that it's yucky.

[@babablacksheepdog]

I'm early thirties and have loved liver since I was a child. My mum used to cook it for me as a treat, and if we were having a whole roast chicken, it was well-known in our household that I would fight people to get the liver. I've never had aspic, but we do have a delicacy in my home country that is kind of similar, and although not a favourite dish of mine, I don't actually mind it. I can sort of understand that if you didn't grow up eating these things, they may seem quite strange - for example, my first time in the UK, I couldn't wrap my head around the idea of eating beans for breakfast.

[@MeliDMR93]

I'm in my 20s and I love my family's traditional Peruvian recipes: heart, liver, brains, feet, blood, stomach, we have recipes for many things and it is delicious. What a waste to think you can only eat traditional cuts, leaving aside not only the rational idea to use up all of the meats from an animal you butchered, but also leaving aside how much traditional cousine evolved from people making the most out of what they had available.

[@AzraelThanatos]

I like some organ meats, liver is one I tend to really enjoy with both beef and chicken in different things.

[@sanataa6120]

As a Pole, to whom this is pretty much the national new year's dish, I absolutely agree with you- this is gross. We also make it with green peas, carrots, boiled eggs and shredded chicken, sprinkled with very strong vinegar.. To be fair it was made in times when people didn't really have chasers but had to do something after downing 0.5l of vodka, so I guess it worked 🤷

[@codsamanta]

Yeah, Aspic's super popular in Romania too. I also hate it. 😅

[@bumblebee4280]

No wonder. Something like this you just don't eat without a purpose.

[@kinga5102007]

ee tam "gross".....ja tam lubię :) nawet bez wódki;)

[@davidbreier84]

Do you eat it by the spoonfull? I mean we also have Aspik and similar stuff here in Germany, but usually we just eat it thinly sliced on buttered bread. Maybe with a bit of mustard, maybe a pickle on the side. But I think I have never seen anybody eat Aspik or any kind of gelatin by the spoonful around here.

[@Allexa110]

same, my parents like it and carp in aspin is a regular on our christmas table, but i've never even tried it, just ew

[@elizabethhoover4672]

Based on the Julia Childs cooking videos I've watched, I think Julia would approve of your cooking style. Your honest expressions as you cook challenging things feels very JC to me. If she were alive, it'd be a hoot to watch you guys cook together. I died laughing in this episode. 😂

[@margaretlouise6200]

I bet Julia wasn't averse to an f-bomb or two herself. They probably bleeped it out when she famously dropped the chicken on the floor. Maybe Jamie could make a virtual Nat and Natalie Cole "Unforgettable" type duet of them cooking using old Julia films. That would be great. I would love to hear Julia pipe out the f-word in her warbler voice. Oh, f*****k!

[@elizabethhoover4672]

@@margaretlouise6200 Haha, yes! I bet you're right. I would love to hear that! 😅

[@Milli8975]

In Germany we have a coldcut that is just chicken and tangerines in aspic, commonly called 'Chicken in aspic Florida style'. You slice it very thinly and put it on hot toasted bread, so the gelatin melts into the bread and it's freaking delicous^^

[@charlesrockafellor4200]

For those watching the poaching at 7:13 and dreading having to do the same, just whirl the water around with a utensil so that the water is spinning like a whirlpool, and drop the egg into the center. Works like a charm. If you need a visual, just search out the words "poached egg vortex" (with or without quotation marks: slightly different results, but same basic stuff)! 🙂

[@jacquespoulemer3577]

Jamie and fellow anti'chefniks, In 1970, my first year in college, I was determined to expand my palette and try to like foods I didn't previously. I'd been cooking Julia's recipes for years by then. I was eating in Vanderbilt's cafeteria everyday and they had liver (and beets) around 4 times a week so I got it everytime it was available. The first bite I couldn't even swallow, the second I got one piece down and after a YEAR, I came to love the flavor of liver. If you can't stand something your really can't just eat it. try it a little at a time. If you grow to love it you'll be grateful forever. If not just never eat it again. I've been cooking for 58 years now and there are some things I still just cannot do. Tapioca pudding, crepes (well), and I still cannot poach an egg. I shirr my eggs in the oven. Love the antics and the falling mixing bowls.... By the way sweetbreads have a very mild flavor, I've always liked them. I made Julia's liver aspic in the 1970's and enjoyed it. I have never made it again, however. It's just too labor intensive which is why I think folks don't bother with it anymore. I'll be looking in from time to time All the best JIM

[@nmccw3245]

Ha! To me aspic is one of those terrible out of date holiday dishes that linger due to nostalgia. While not gut wrenching, I place them in the same undesirable category as jell-o salad. My last encounter with aspic was at dinner party where the host prepared a tomato based version in his late mother’s family heirloom fish shaped aspic mold.

[@bostonrailfan2427]

i highly doubt it was actually made much if at all in France and what she made was someone showing off their skills and taking advantage of a naïve Yank

[@Oldman808]

@@bostonrailfan2427 “Boule de Suif,” is a short story, written by Guy de Maupassant in 1880. The main character in this story brings chicken in aspic on her journey. I think aspic went out of favor for two reasons: 1) Most of us are too busy to spend hours in our kitchens; 2) The butchers no longer sell the beef, pork, or chicken feet needed to make aspic. Those plain gelatin packets of dry powder don’t cut it!

[@Oldman808]

Yes, thank heavens jello salad went by the way.

[@bostonrailfan2427]

@@Oldman808 be that as it may, i highly doubt it was still being made in France then even if it’s an old dish…she was a showoff, this was one of those showoff dishes

[@Oldman808]

@@bostonrailfan2427 Yes, I recall my Mom making fancy aspic dishes for company and special occasions in the 1960s. Way too much work for a family weeknight meal. Whether or not Julia was a show off, I cannot say. The fact is she was markedly influential in improving the quality of food served in middle class American households.

[@MaryLeighLear]

I've been vegetarian for 7 years and fried chicken livers are one of the things I miss the most actually lol

[@RandomTorok]

I'm not a fan of aspic but none of the aspic I have ever eaten has prompted the reaction you had. And my mother used to make curried chicken livers and they were divine. Wish I had her recipe.

[@EuleMarija]

Well just by only watching this video it was clear these two won‘t be tasty😅

[@Sassyglbeauty]

I’m wondering if perhaps it was the gelatin mix he used ? But, also the liver for sure was part of the factor on that one. Lol.

[@happymv5350]

RESPECT for your commitment to such a laborious recipe and delivering it with such a light and humorous heart.

[@aaronblair9583]

Bro. You eat that on buttered toast. The heat melts the aspic into a gravy toast thingy....learned that from grandma.... Also, chicken livers are wonderful when breaded and pan fried like chicken fingys. This was a wonderful video man. Brings me back to grandmas liver and onions. Which honestly I loved....was too stupid to not like it, eat or get beat was the term.lol.. Soooo Many gross jelly salad dishes I had to eat as a kid...this would have been a WELCOME change....too much lime jelly mayo things....

[@antichef]

haha loved reading all of that!

[@gustercc]

Chicken “fingys “ is my new jam for chicken strips. Thank you Aaron

[@aaronblair9583]

@@gustercc ha ha thanks. For a real jam! Put some habanero jam on ur plate next to a dollop of mayo. Mix for superior chicken fingys

[@tiamia7139]

@Aaron Blair My French-Canadian mother used to make liver and onions once every couple weeks. Hers was the best I've ever tasted. French butter made all the difference. She would get those onions so caramelized, it was like candy. The only butter I use is President butter made from Normandy cows. I got hooked on it after I visited Paris with my daughter. So much flavor!

[@tiamia7139]

@@aaronblair9583 Will definitely try this!

[@JKatniss]

Just discovered your channel and I LOVE this!!! 100% support your efforts with Jamie and Julia

[@elisekuby2009]

Most Europeans adore aspic dishes. My grandmother's fave dish was meats in aspic. I confess that I love it myself. The jellied part of it is just derived from Agar-agar, but maybe they have different sources now. Utterly delicious!

[@HO1ySh33t]

In vietnam, we have a traditional aspic called "thịt đông". It's made with pig's trotter, wood ear mushroom and onion. The meat needs to be parboiled and cleaned, or soaked in a salt vinegar solution to get rid of the gaminess. Usually its gelatine content should be enough, but you can optionally add more pork skin. The trotter is then lightly sauteed with fish sauce and pepper, then slow cooked/pressure cooked. The onion and mushroom are added halfway toward the end to give the dish more texture. It's to be eaten with steamed rice and fermented vegetables. It's quite enjoyable

[@annebiedenstein395]

When you said that you were going to cook through all of "Mastering", my first thought was..."you know what's in there, right?" To be honest if you use it as a stock instead of a molded salad, it's delicious.

[@antichef]

😆

[@karenderuyter2568]

This whole episode cracked.me.up🤣 Waiting for sweetbreads the “French “ way next.😂

[@Akutukananu]

I almost died with him when he ate the chicken liver 🤣🤣🤣🤣🤣🤣 I can’t stand no kind of liver.

[@COOKINGFROMTHELOFT]

I've always considered the aspic to be the bad "period piece" of culinary drama... BRILLIANT EPISODE!

[@davidbgreensmith]

I have a suspicion it was a means of prolonging the shelf life.

[@NecrOS177]

you must've never tried russian aspic - kholodets. I suggest you do before turning your back on it.

[@pho3nix-]

The use of jelly with any type of meat as is the norm with aspic (especially in Nordic Europe) is highly underrated! this is back when food, particularly meat needed to be preserved either by using copious amounts of salt or other tricks.

[@John223]

This is a very Soviet classic dish. Julia's been traveling all over the world with her cook book.

[@Mark-zu6oz]

I have had chicken liver in aspic and I thought it was delicious. However, I'm not a big fan of the gelatinous consistency. It is much nicer to put some on a cracker and eat it instead of just taking a big bite of it.

[@justinwilliams7290]

Ive never seen anyone eat it with a fork. Ive only ever seen it or eaten it myself on toast.

[@aleisterlavey9716]

did you ever had Foye Grass?

[@Mark-zu6oz]

@@aleisterlavey9716 Yes, it's delicious!

[@justinwilliams7290]

@@aleisterlavey9716 Foie Gras? If so, yes, again, eaten generally on toast or something not with a fork. The people that dont like it probably just taste it by itself

[@theherd5830]

I really thought you were going to lose it with the chicken liver! You are a brave man, and a fearless chef. I know you won’t make this dish again, but another “cheat” would be a gelatin sheet. I love using those. So simple and they get the job done. Love every episode…❤️

[@lisaetter2941]

I remember Julia doing poached fish in aspic and she used gelatin. It was in black and white and it looked bad then.

[@AxelQC]

The gelatin sheets, or powders in the US, would be so much faster and cheaper.

[@dgphi]

He wasn't brave! He was a complete pantywaist! Chicken is the mildest of the livers. He should check out Best Ever Food Review. That guy tries-and enjoys-strange meats from around the world.

[@nmercenary]

That jelly broth (aspic?): i’ve seen it used in dumplings so it has meat and broth. The jelly broth melts when steamed. So it’s like eating mini soups and it’s soooo delicious too 🤤

[@SeanHH1986]

ah, so thats how they make the dumplings with soup inside

[@generalleutnanthase9305]

here a few tips for the next time: If you try to poach eggs, than stir the water befor you put the eggs in. That way the egg stays together and you donˋt have to do it on your own. The Aspik became runny because you reheated it. If you wanna clear it, you shouldn't let it cool down. Don't use that much Aspik. Just take a container, put something you like in there (for example vegetables) and only use Aspik as much as needed to hold everything together. It's easier to eat that way. Funny you compare Jello to Aspik, because its basicly the same, but sweet. If you ever try liver again: Try it with caramaliezed onions and caramalized apples. A complete different expirience.

[@AndukeMTGEDH]

5:40 I The pot was supposed to be turned 1/4 turn, but he actually just moved the pan to another part of the burner always keeping the same part of the pan exposed to the flame

[@tsuxi11]

I'm from Brazil, and around here aspic was never much of a thing. BUT people used to eat a lot of viscerae (in fact we still do: if you are curious go to a brazilian barbecue [churrasco] and ask for "coração de galinha", chicken hearts). I love beef liver (if you cook it with orange juice it will be a totally different dish), and I've tried chicken liver paté from France (marvelous). I don't like kidneys, tongue nor tripes, but apart from the kidneys many people i know do like them.

[@githealpaca5972]

"Used to"? I still eat chicken liver at least once a week and I love it. Also, in my household, we usually make a cow tongue stew to eat with polenta (ragu com angu) and it's delicious too. My stepdad is from Amazonas and in his family they like eating the fish's eyes and brains, and he also eats the bone marrow when we have ribs, I don't like those, but just to throw it out there lol. Anyways, chicken hearts are the best part of churrasco, even better with ice cold beer ♡

[@YannLL]

That was hilarious! And yeah, I'm French and I can confirm no one eats this anymore 🤣

[@tiamia7139]

I'm American but 70% French and you're right! 🤣👌

[@feliorserapheel6539]

I am german, and here there are still quite a few people who it it, and I personally find it quite tasty too. Though I don’t know if aspic in Germany is different from aspic in France

[@FireflyBakerySweets]

🤣

[@nordikcajun5417]

People still eat it. In many countries

[@AT-cy7im]

@@nordikcajun5417 Agreed, this is THE DISH in eastern europe and Russian federation in the winter. Is because it allows teh preservation of meat for long periods of time. You can get in in a cake shape, in a roll shape, in pudding shape...u name it. I used to like the veggie one with the slight garlic flavour.

[@JuniperLynn789]

This is pure collagen! So good for anti-aging. Julia knew what’s up.

[@inyrui]

Doesn't stomach acid break down the collagen you ingest before it can be absorbed through the inestinal wall and used by your body

[@RebekkaHay]

@@inyrui You misunderstand the human digestive system. It's all amino acids. The stomach acid and bile from the liver emulsify fat and amino acids and prepare them for absorption by the body, not destroy them. Collagen is essential, add it to your diet, plentiful, and see how your nails and hair and skin get better.

[@gnarbeljo8980]

@@inyrui not sure that's 100% true. Bouillon has very old medicinal applications. So I'm pretty sure there's wisdom behind it. There's also a huge amount of collagen suppliments on the market, and on the one hand much of that industry is BS, on the other, I'm not sure it's been proven non beneficial either. I've read that problematic collagen loss is more prevalent in vegans and the theory is dietary. Vegans tend not to be heavy smokers, alcoholics or couch potatoes...

[@TrappedinSLC]

The stock un-set would probably be nice on a sore throat. My mom always used to make me warm Jello (basically just not cooled/set Jello) as a drink to sip when I was sick. The gelatin is really soothing on your throat.

[@wswansonbln]

Finally found this video after YT skipped it as I watched from the oldest to the newest episodes. I haven't laughed so hard in ages. You're a trooper, Jamie!

[@creativethinker7255]

I’m not sure how stumbled in your channel but i absolutely love it!!! Keep it up!!!

[@YoNorton]

Honestly, Jamie, your culinary skills have really improved and it shows in this video. That broth looked good enough to drink. And the aspic looked great (even if you had to choke it down). Good job!

[@tiamia7139]

His knife skills are very good! I've only been watching for about 8 months and his confidence level has really improved in just that amount of time. He's getting much more comfortable cooking with chocolate. Chocolate is very tricky and I'm amazed at the professional level dishes he turns out flawlessly!

[@vaniog29]

We have a dish called Pacha in Bulgaria, which is basically meat jelly , my grandma loved making it , I can't for the life of me find it in any way appetizing . That and a whole cooked sheeps head, although that one at least was delicious once the meat was taken off it. The brain and tongue really are a delicacy.

[@Derrek84]

Poland here and I can tell you we still make it especially for family occasions and we all love it :P

[@michaelsmith7902]

Same goes for much of Chicago!!

[@MHarenArt]

If you think you can stomach it, chicken livers are really good if they are breaded and fried, kind of like fried oysters. I mean that's what a good pate is made of. Usually duck or goose liver, but often chicken liver.

[@maggiecu3657]

When I got COVID last week I seriously thought I’d never find anything funny again. Thank you for the LOls Love this series. I grew up watching Julia’s show with my mom so very nostalgic as well.

[@kimberleywilliams7802]

This recipe would have mostly been made around the time they discovered Jello and so most housewives were obsessed with using them as desserts or appetizers. They were the centerpiece at dinner time, people were so entranced by them in the 60's, they had entire cookbooks dedicated to putting things in them.

[@michaelsmith7902]

PLEEZE... it has nothing to do with jello or suburban housewives in the 60s. More to do with Marcel Proust at Maxim's or the Tour d'Argent in Paris. Turn of the century, la belle époque quoi! Definitely a thing of its time, but... It can be fun travelling back in time using your taste buds!

[@henryblunt8503]

@@michaelsmith7902 I think you're both right. Posh food around the beinning of C20 then the 60s and 70s saw a big revival of it as a fancy dinner party dish. Powdered gelatin must have helped (though I'd bet it was denied by most cooks).

[@enchantrezz642]

Yeah there's a Russian (and Ukrainian) well Eastern European dish called 'holodets' that's basically meat jello lol. It's delicious if you use the correct meats (lots of connective tissues and collagen) but of course after you clean and strain the broth you are supposed to separate the good meaty bits from the gross boney and collageny bits for the final dish so the end result is delicious and is cooked properly. You do need to season it intensely for maximum flavor and it should 'jelly' naturally in the fridge. Part of the issue with the texture might be the extra gelatine powder that had to be added in the end for your test run. It's a shame it didn't turn out to your taste because the dish is quite delicious when done properly (as is liver). Happy cooking! Great video!

[@countessa222]

Aspic reminds me of thanksgiving leftovers cold in the fridge 😅

[@avaheih]

In Ukraine, we called this traditional Holliday dish is : Holodec', or holodnyk, holodne. But we have more simple receipt for cooking this.

[@lagunagirl1347]

Laughed out loud…”I don’t even want to touch it.” 😂

[@lindadepascale8290]

Possibly my favorite episode yet. I never had a savory version like yours though I grew up here in hot southern summers eating tomato ( something like a virgin Bloody Mary but not spicy ) aspic ( not a meat based aspic !) loaded with finely chopped celery, onions, olives and sometimes shrimp or crab chunks. To this day love it with a heaping garnish of homemade mayonnaise. It will change your mind about aspics!

[@leec5170]

Yes!!

[@Mark-zu6oz]

Actually, that sounds really good.

[@martha-anastasia]

Tomato aspic is delicious.... love it. Fantastic summer dish.... and I think I would love the liver in aspic too. I agree that most people should eat small bits with toast or crackers, but I would probably devour it.... depends on having a tasty aspic..... and I wouldn't over cook the livers.... I like mine just firm, still pink.... This is not a dish for everyone...

[@doggylover108]

That sounds…absolutely repulsive??

[@kevincrosby1760]

I've had what you described, but with the vodka included. Two good servings and it would be a good idea to take a cab home.

[@Digital_Dreaming_]

Your channel is so damn under rated. I love this stuff so much lol the knocking on the aspect was great lol

[@stauffap]

The jelly is just supposed to taste like the stock and i'm sure it did do that in your case as well. I have no idea why you're disgusted by it. Is it the consistency? It's also quite nice since the jelly will melt in your mouth and you basically have the broth you made that is flavouring the egg. In our supermarkets we have version with some boiled egg, some pickledy cucumbers, some thin slices of ham rolled and filled with mayonaise, some tomoato... It can be filled with whatever you like.

[@PyrrhusBrin]

I think if it's a consistency that you're not used to the food will be difficult to enjoy.

[@Laura-q2k6p]

Right? Its just a cold soup.

[@CatharticCreation]

@@Laura-q2k6p cold soup is gross

[@curiousman1672]

There's a general paucity of aspic here in rural Minnesota. Saw a salmon terrine and a lobster/leek terrine that looked interesting. I have aspic regularly in the form of head cheese sandwiches. Delish. Years ago, I asked the butcher what the rubbery bits were, and he told me, "probably pig ear cartiledge". Texturally unappealing. Like small pieces of chopped rubber bands.

[@lathyrusloon]

when I was in senior year of his, we had an assignment to bring South African dishes to class. And someone brought a poached fish pate/aspic. it was an odd pink color so I'm guessing they used salmon. No on wanted to try it but I have never turned down odd dishes before so I grabbed a cracker and dug in. Y'all? It was ...Great! It was delicious! savory but slightly sweet. a bit salty. The texture was definitely odd. but it went well with the crunch if the cracker. gelly food is weird but sometimes it'll surprise you!

[@cristinaj2504]

Good god you’re brave, man. Thank you for taking one for Team Anti Chef ❤️

[@KrstnaSchroeder]

My grandma made something similar when I was a kid. I loved it. Then my hubs stepson came from Ukraine and he made it as well! I was in heaven!! I got to get my hands on the recipe … too bad it takes like 3 days to make!!

[@PapaLynn1]

I’ve only ever had tomato aspic, which was quite refreshing and tasty- sort of like a gelled gazpacho… interesting reading the comments about how it is served in restaurants in Europe!

[@armandfleming2371]

That's a good description of it! My mother (born in 1917) made tomato aspic, with chopped cucumbers, green peppers, and celery ... I enjoyed it.

[@marcelthoma8890]

I love aspic! In Thuringia butchers sell sausage meat in jars or cans (but also in casing). And wenn you put Thuringian style mettwurst into jars, the aspic and fat seperates itsself a bit from the meat and i love to eat it seperatly. In Germany we have Sülze (Schweinskopfsülze, Sülzkotelett). Sulz is a different name for Gelee or Aspic, Sülze are dishes mostly composed of Sulz. The sweet Jelo we call "Götterspeise" or "Wackelpudding".

[@myrrhis01]

The look @17:32 is heartwrenching. You are clearly asking to be relieved of your burden. Thank you for taking one for the team.

[@Bootmahoy88]

The footnote to this recipe made me laugh. My mom and I watched The French Chef religiously, and I vividly remember the episode about Aspic. We looked at each other and shook our heads; she said, "I don't think I want to make this." I nodded.

[@UrsoL7bbyidc]

One of THE funniest episodes ever! The slo-mo voice cracks me up every time and when you got to the liver part and described my exact childhood I sat in horror/laughed till I cried! You’re a brave soul. 🤢🤮

[@cheskydivision]

Gelatin has always been savory. This is literally bone broth that naturally gels when cold. Pork version of this is better.

[@ThePapaja1996]

And if you cook that really long you can get old style of glue

[@veritorossi]

I just going to say that sauteed brains and kidneys with garlic and parsley is very good and a very Hungarian thing to eat. My Grandmother always made it. And here in Argentina is asado we eat the molleja (gizzard) and chinchulines (intestines) are very very good. Just because they are organs and not the meat you normally eat doesn't mean they are gross.

[@ToxicKetchup363]

I actually don't mind black peppered aspic with my terrine. It adds a nice contrast on a cracker.

[@jackiemanderson9053]

Jamie, firstly, thank you for getting me through my last hour of work on a Friday afternoon!. Although I'm quite a bit older than you, I am originally from Canada and my mom would make us eat liver growing up too. I would smother it with Ketchup and pretend to eat it. Really I just sucked off the ketchup and then fed the liver to the dog.

[@antichef]

haha that lucky dog! I used to pull off stunts like that too

[@Xerxes2005]

Liver is an acquired taste. I learned to like it. I eat it with fried onions and bacon. Veal liver and lamb liver are the least strong, both in taste and texture. Pork and beef are rougher.

[@ronschlorff7089]

@@antichef Yup, if you have a dog, then you have a "mobile garbage disposer"!! :D

[@ronschlorff7089]

Organ meats are sometimes referred to as Offal, too close to Awful for my tastes. Plus, since taking certain college courses in animal anatomy and physiology, I'm not certain I want to eat too many innards, whose main job is to filter out Poisons from the body!! Just me, but others like you too, I guess. Most dogs, however, are not known to be too "picky" when it comes to foods that they are offered. ;D

[@JohnThomWebb]

The fact that you can suck up ketchup and eat it straight is actually more horrifying than the liver.

[@SubtleSerpent]

I love chicken livers, or turkey livers. Any time my mom would cook a whole chicken or whole turkey, the whole house would start to smell fantastic while they were in the oven, and while doing the sides dishes she would usually fry up the organ meats. Then, some time before the meal is ready she would offer us kids the livers (and hearts!) I was the only kid brave enough to try them, my mom loved them and I do too 🥰

[@Corapaslemagasin]

Oh yes I love the heart also but I’m not really a huge fan of the liver. But I truly love lungs and the texture is so unique!! My mom used to cook rabbit and I always went to the kitchen just before dîner to eat it with her. And my mom lied to my grandpa every time to cover me (and her for the liver), saying she didn’t have the organs when she bought the rabbit.😅

[@Xerxes2005]

In my family, we eat a kind of chicken aspic, though we call it "galantine au poulet" (I know, that's not what galantine really is). It's much more meaty than what you did. You cook a whole chicken very slowly to have a very clear broth and you use that broth for the gelatin. Then the chicken is deboned and cut. The fine pieces of the breasts are put on the bottom of the mold and the sides. The tiny bits fill the middle. It is decorated with slices of hard boiled eggs, stuffed green olives and fresh parsley. Some also put slices of green bell peppers. It is served with bread (real bread, not the sliced stuff) and a kind of cooked "mayonnaise" sauce. And it's marvelous.

[@erzsebetkovacs2527]

Is the sauce cooked on a double boiler?

[@Xerxes2005]

@@erzsebetkovacs2527 I really don't remember. But I think it has vinegar, milk, mustard powder and flour in it. Maybe some sugar and eggs, but I'm not sure. I only made it once years ago. The term "mayonnaise" is probably not correct since it is not an emulsion of oil, but we call it that way because the sauce is white or a very light yellow.

[@sylviesko4235]

Yum! I love this ❤️ It's so healthy. It's just cold broth. It contains gelatin, collagen, chondroitin etc. The good stuff that keeps your body nourished. Isn't it fun to eat soup with a fork?

[@CarFox6]

best way to eat chicken liver is deep fried from a random southern diner. it's crunchy on the outside and rich and creamy on the inside, absolutely delicious.

[@leepfrog8021]

visually it looks like you added way too much gelatine to the already semi gelled aspic you had. might have altered the flavor a it because as someoe who has had raw gelatin from those packets i know i tastes weird and can alter flavors quite a bit! just something i noticed when you poured the gelatin powder in i was yelling no!

[@HotaruHikai]

I'm not a fan of Jello in general let alone liver so this one is a huge NO for me, but I still think I would eat both of these over the Canadian/Alaskan Delicacy that is Jellied Moose Nose.

[@boowiebear]

Absurd recipe but I am glad you made it! So much work for so little payoff! Great video!

[@Ginger_J79]

You can use the egg white trick to clarify anything. I've watched a vid where a guy clarified tomato soup. At the end it was clear as water, but still tasted like tomato.

[@Olivijad]

I think a lot of people have some good points. We have a Lithuanian dish we make that has chicken and carrots Aspic and (pig feet )to get the collagen from. We eat it sliced thinly on some bread and some horseradish. I think your first problem was not simmering the soup down enough for the gelatin to be more condensed. Then you added gelatin powder to liquid that was partially gelatinized causing the Aspic to be much thicker and harder to eat. The gelatin is supposed to hold the shape but still soft enough to melt in your mouth so to speak. Food is only as good as you cook it ❤️

[@LilyLewis771]

I grew up eating a lot of these things (liver, meat gelatins, other organs) and I find them very tasty! (Liver in aspic sounded delicious to me haha) I think getting over the ‘gross factor’ for foods often depends on whether you grew up with it. I couldn’t do chicken feet, for example, or eyeballs, but I know for a lot of people these aren’t gross and are delicious favorites. (Also grew up with tongue being a common food- but that one never really appealed to me as a kid, idk) Part of it is preparation method too, of course, but even though most of us know how sausages and hot dogs are made, we don’t find them gross because we didn’t grow up thinking of them that way.

[@microbios8586]

This actually changed my mind about aspic completely...for the better! I learned more in the comments than in the video. Now I'm really interested in making these dishes myself.

[@spencerleava2502]

Aye, I use aspic as a "how could anyone ever want to eat this" joke when making a dish. Its always struck me as an oddity though: something that is easy to get very, very wrong.... but could actually be delicious if done correctly.

[@mrhbn9251]

meat jelly and liver is actually one of my favourite things to eat. I am from the the UK and we eat liver quite a lot because it's cheap and the meat jelly was usually made from leftover stock. Aspic is basically a fancier version of a food poor families would eat. Meat jelly and liver is a nice change from beans on toast. Mostly we just ate liver and onions which is literally just as it sounds. Put some liver and onions in a frying pan and cook. Easy and tasty, plus very cheap.

[@victorialmartinez]

Can't stop watching your videos. Love you so much.

[@davidburton9690]

aspic and pate all day long! I prefer as an appetizer or snack with crackers. Liver is fine for an entrée. Thank you for trying this!

[@lillyess385]

I actually don't mind aspic. I didn't like liver as a kid either but I actually like it now. Maybe when you do the organ meat section of the recipe book, you'll change your mind too. Just don't hold on to your bias since childhood.

[@janosistvan5226]

I prefer the pork foot and shank version with skin on in a garlic aspic, made with the smoked meat version (I add pork loin bits too) is great, and the garlic tenderizes the skin and meat so well it's easy to eat and very tasty carrots and onion added hot Hungarian wax pepper too. If you've ever eaten a pork roast and you love the jell at the bottom that's what you're shooting for, a bowlful of spicy pork jelly love. I love it and I guess it's an acquired taste and an all-day sucker to accomplish it. correctly. On a hot day with crusty bread ... mmmmm! good. and of course, beer!

[@zoltantapai3716]

It seems to be a very common thing in Britain and the US that people do not like liver for some reason witch I don't understand. Liver fried in butter is one of my favourite dishes. Us Hungarians usually eat it warm but it is not terrible when it is cold either. Aspic or as we call it 'kocsonya' is also not an unusual dish here either. That one is a bit more of an acquired taste and we usually eat on toast witch helps with the texture a lot. I also used to have problems with that when I had it for the first few times but since the flavour was good I got over it. As far as I know, many of these dishes came to be to use up parts of an animal that otherwise would be wasted like bones and other non meaty parts. They are cheap and plentyful so people in times of need made do with them when everything else was too expensive.

[@dp2120]

Americans eat liver. Southern Americans eat it more - fried chicken livers in particular. However, eating it in that cold gelatinous form is definitely foreign to an American palette. It would’ve triggered my gag reflex too 😂

[@Pynkfoxx_]

17:17 - this what my cats food looks like when I pull it out the fridge 😂😂😂

[@jelsner5077]

Too funny! I learned as a child to take a deep breath and hold it while eating "gross" foods like liver. Then you don't taste it. Aspic seems more of a texture problem! It might have looked a bit more appealing with a nicer mold?

[@joelmelissam]

Nope. Nothing makes it better. It’s disgusting.