Party Ham Ring with Gabi & Emily

[@j96700]

Would love to see more partnerships with Gabi. You two have great chemistry! ♥️

[@EmilyDuncan]

We love working together, so you’ll be seeing more videos with us for sure!

[@the-chow-hall]

Oh my goodness, I'm 90% sure my mother had that cookbook when I was a child. I remember looking through it and wanting her to make things in it! Good to see Gabi, followed her Spotify!

[@ConniMiller]

Mine too! This brought me right back to my childhood. 😂

[@farronroboff255]

I can't believe you finally featured a dish I would not want to make 🤣

[@EmilyDuncan]

😂😂😂 had to happen eventually

[@defaultuser1447]

My sister used to work for a church, and they had put together volunteer cookbooks over the years. I got one from the late 50s. In the salad section, a full 17 of them were gelatin based, either plain or flavored Jello. One had the following ingredient list: Jellied Tuna Fish and Vegetable Salad 1 pkg. lemon jello 1 c. hot water 3/4 c. cold water 2 T. vinegar pinch of salt 5 hard-boiled eggs, diced 1 can tuna fish, shredded 1 bunch celery, cut fine 1/2 c. mayonnaise 2 pimentos, chopped 1 green pepper, cut fine 1 can peas, drained.

[@EmilyDuncan]

Oh nooooo

[@serisothikos]

My grandmother left me her collection of church/town/whatever cookbooks - all the ones with the plastic spiral bindings - so I have about 300 or so just waiting to harm me with their culinary choices. Like "Husband's Delight" which sounds risqué but is actually code for "ground beef and crushed fritos mixed with sour cream and american cheese, baked"

[@defaultuser1447]

@@serisothikos Yep, this had that binding. It had some cool-sounding recipes, like "Alluring Sunshine Pie" and "Essence of Tomato Soup".

[@EmilyDuncan]

At the very least, a masterclass in recipe titles!

[@EmilyDuncan]

@@serisothikos hmmm would love to see that in action! 😀😈

[@TheDavidN]

Level 2 Chefs Unite with the Powers of Gelatin!

[@iAvivB]

Gabi is not a level 2 chef. epicurious represents her as level 2 chef, because she didn’t work as a professional chef, but she’s far above the level 2

[@gnomevoyeur]

Ham is definitely the right choice. Chicken would be a party fowl.

[@EmilyDuncan]

😂

[@0ceanicify]

I was suddenly transported back to an orange/brown world with Santana and cheese fondue.

[@seanrwhalen]

"mayonnaise that doesn't know when to stop" is one of the most frightening descriptions of food I've ever heard

[@EmilyDuncan]

😂😂😂

[@limalicious]

My dad (71) recoiled in horror over this. He was subjected to these as a kid.

[@EmilyDuncan]

Please tell your dad we’re sorry 😂

[@jc3drums916]

Total June Cleaver / Donna Reed vibes. Love it! BTW, a hair dryer works really well for getting cold food out of a mold.

[@EmilyDuncan]

Oooh, hot tip!

[@annmarie84331]

Hysterical. I think I actually have this book. 😂

[@doogless]

The recipe is basically chicken salad with ham instead served as jello. To improve it I definitely agree with finely dicing the ham. I'd also swap the vinegar for lemon juice and add lemon zest, finely diced red onion and chives, minced garlic, and minced tarragon, parsley, and dill. Maybe a bit of hot fresh or pickled pepper finely diced. I'd serve it as a sandwich with mustard and lettuce.

[@EmilyDuncan]

Agreed! I think the more freshness you can infuse, the better! And definitely would rework the condiment to mix-in ratio… this was more of a mayo sandwich bejeweled with ham than a ham sandwich 😅

[@defaultuser1447]

Nice to see Gabi again. I don't think she's been on any of the Epicurious episodes lately.

[@jc3drums916]

Probably busy working up to level 3.

[@sanyaf407]

Love both of you ladies! 🎉❤🎉❤🎉❤

[@EmilyDuncan]

💜💜💜

[@dekevinated]

I think you should both do another episode where you modify/upgrade that recipe to something you'd like to make and eat again.

[@EmilyDuncan]

I’d love to do that! Or at least use this experience as inspiration to create something actually cool and tasty

[@serisothikos]

Would you believe I own that cookbook? I stumbled on James Lileks's "Gallery of Regrettable Food" in a bookstore in the early 2000s and it began a quest to collect as many of these deeply cursed cookbooks as I could.

[@EmilyDuncan]

Incredible!! I love a haunted little vintage jello salad book

[@serisothikos]

@@EmilyDuncan What I want to know is who said "yeah Steve great work love the shot of the ham loaf it doesn't look like a brick of tangible depression your food photography is on point" like which editor do I have to pull aside and gently offer negative feedback on his performance

[@EmilyDuncan]

😂😂😂

[@daroboff]

Wowza! What else can they put in Jello???

[@RavenclawNimbus]

Anything… *Anything..*

[@ConniMiller]

OMG, my mom had this book in her collection when I was growing up! 😂

[@EmilyDuncan]

Ha! Any favorites we should know about?

[@miaththered]

My mom had that exact book for years. She got it from her mom who actively used it. It's been a minute since I've seen it. 😂

[@side1981]

Oh boy Mid centaury abuses of gelatin, lets go.

[@RavenclawNimbus]

Am I the only person who thinks Gabi is absolutely adorable?

[@EmilyDuncan]

She’s a stone cold fox who is both funny and kind!

[@axeavier]

It seems like it'd be pretty neat if put into a blender for a bit to chop up the meat now thats it made with a lot more ham added in while we're at it then it might even be pretty great. Maybe even add some spices to liven it up

[@EmilyDuncan]

Agreed! We ultimately felt that if there was a will to make it better there would totally be a way

[@dianahellman9254]

Did you have the ring mold already????

[@EmilyDuncan]

Found vintage ring molds and bought them for this 😂

[@dianahellman9254]

@@EmilyDuncan ah, then maybe more "salads" are in your future? I'm not sure that these should really be brought back, tbh....... but you're right, the history is really fascinating.

[@EmilyDuncan]

I like them for bundt cakes too! I may revisit this idea but with a more, erm, modern sensibility/palate in mind

[@0ceanicify]

​@@EmilyDuncan Banana bread bundt is wonderful

[@VerhoevenSimon]

That really looks like a dish you need to make multiple times, indeed smaller pieces might work out better.

[@ashe1317]

i'm glad you wacky ladies dared to make this aggressively 1950s dish. what a ride 🤣🤣🤣

[@EmilyDuncan]

We certainly had fun trying it out! 😂

[@RavenclawNimbus]

It reminds me of Dylan Hollis! He makes tik toks where he makes old recipes! (Usually from the Great Depression)

[@chrissandoval7675]

think using cider vinegar instead of white, and replacing the mayo with mascarpone, served on crackers as an hors d'oeurve, you got something.

[@joshuajohnson2216]

I say this is approved for and All-You-Can-Eat buffet. I would love to eat this.😊

[@drewlawson1858]

I am pleased to see someone at least give jello salads a chance. I grew up with holiday meals including a ring form of lime jello with cottage cheese. I think the two balance well, but maybe you have to grow up on it.

[@iAvivB]

Nice video 👍🏻 Actually the pepper grinder was invented in 1842 by Peugeot in France 🙂

[@laurapascual4667]

I would not make this, but now I kind of want to make this. Please make another video like this together so I have an excuse to make something I would never make :D I hope that makes sense 😅

[@EmilyDuncan]

Hahah makes perfect sense 😂 we definitely want to do more of these!

[@nishantjoshi1027]

Such a party!

[@EmilyDuncan]

🥳🥳🥳

[@jackdaw7751]

So really this is just chunky ham salad *suspended* in salad dressing... stabilized with gelatin. Ranch dressing Jell-O anyone? Just imagine the possibilities!

[@EmilyDuncan]

Horrifying but true!

[@jackdaw7751]

@@EmilyDuncan my kind of horrifying I have to admit 🫣 I collect pictures/recipes of weird retro food, and food suspended in aspic is my favorite category.

[@mnels5214]

Quite a bit on our plate...i see what she did there!

[@magicray4138]

Three hams

[@bethhelminiak5063]

So, when I first started watching Epicurious, I kinda disliked Gabi. She seemed a bit like an entitled princess type. I'm glad I hung on and didn't completely write her off, because she really does seem like a fun, smart person who would be a blast to hang out with. Yay Gabi! She's almost as awesome as Emily!

[@Romi_Zii]

Am having grandma’s aspic flashbacks…. None of them good! 🤣 💗❤️🧡💛💚💙💜🖤🤍🤎

[@Sam-y5o6j]

The horror. Great video as ever.

[@EmilyDuncan]

Thanks a million!

[@kamcorder3585]

If I only could eat one food for the rest of my life it would be salad because almost everything can be called a salad

[@RavenclawNimbus]

Salads and casseroles are the favorites of people who can’t choose 🤣

[@kamcorder3585]

@@RavenclawNimbus Casseroles could be a category of salads

[@bene2451]

W

[@jcran8352]

Thanks Gabi for telling the truth!!!! Maybe Hell No!

[@jcran8352]

Oh gross (my generation) that could drive you to cat-soup!!!

[@brentalbrecht4275]

Hey emily, congrads on your promotion to level 2 Chef over on Epicrious. I was always wondering if they were ever going to promote you lol. Are you planning to continue on and make it to a level 3 chef in a couple of years :-)

[@EmilyDuncan]

Thank you so much!! The level 3s are so impressive, I think it’d/it’ll be a long time before I get there, but thrilled to keep learning from their expertise! 😄

[@RavenclawNimbus]

@@EmilyDuncan I just recently heard and I was so excited, I literally couldn’t believe you’d actually done it!! I mean, I knew you could do it, but crazy nonetheless 😆

[@Joxxerfoxy]

Lol your taste testing of it was so funny