This deranged Julia Child aspic creation should be sent straight to hell

[@heathercfinley]

I made the huge mistake of getting my dad some Julia Child's VHS tapes for Christmas in the 1980's. He went through an aspic PHASE! There were so many different vile tureens of meat, aspic, and other decorative vegetables in our refrigerator over the course of 6 months. He only stopped when my mother threatened to throw his latest monstrosity across the kitchen at him if he didn't stop. It was a dark time.

[@cassandrachristian4328]

😂

[@ChristmasCarolyn]

😅😅😅🤣🤣🤣 U had me ded at your story. Thanks for sharing! Made my day.

[@mcd5478]

😅😂😂😂😂😂 love this

[@cjb8010]

Hilarious. Particularly the PHASE all-caps.

[@annikkirahko6714]

I hope you had the absolute worst goth/emo/rebellious phase ever to make it even😂

[@3lapsed]

"we've gotta accomplish our fears by diving straight into the deep end" That's how you drown Jamie

[@raeperonneau4941]

😂

[@itsqueenzazaa]

😭😭 fr

[@EricDMMiller]

If your fear is drowning, that's how you would accomplish it. He didn't say that's how you get over your fears.

[@BethDoublekickChick]

😂😂😂

[@marniekilbourne608]

Hopefully not in a sludge of aspic and liver mousse. Oof.

[@kaylynno7764]

I like how when there are sirens in the background he says "Hope everyone's okay" instead of being annoyed like other KZbinrs. It's nice.

[@cannotthinkofaname7904]

I mean... he does clearly sound annoyed when he says it, too

[@dorinachan113]

He's Canadian, it's what we say when we hear emergency vehicles. I say "oh dear, hope that person is ok." and back to work we go.

[@rf3811]

He's a real one, definitely a keeper! 🫶💗 I laughed so hard when he was eating it.😅😂😩

[@caittails]

Idk, the way he says it sounds like an annoyed, impatient tone. 😂

[@pamelacoles4634]

What is it ? It’s formal French cuisine…. Rarely seen today !

[@anne-marie9842]

The good thing about being an adult and cooking for yourself is that you don’t have to eat what you don’t like. Thank you Jamie.

[@caittails]

Unless you’re poor like me and that meal is what you’re eating for the rest of the week. 😅

[@mazeofmind3181]

My grandma used to make aspic, but totally different than yours :D The aspic was "happening" without gelatine, just from cooking broth with spices. Then in small bowls she was placing small pieces of chicken breast, green peas, cooked diced carrots, parsley. She served it with vinegar or horseradish and it was really deligious. Although the aspic part was just basically keeping the chicken and veggies together. It tasted like nice, home made chicken soup with a shaprer note of toppings. Maybe it isn't totally hopeless yet :D

[@Rose-jz6sx]

Gelatine comes from bone broth, so there was gelatine in your grandma's aspic but it wasn't *additional* gelatine. It would have just come from the chicken bones/skin.

[@Gtown215]

​@@Rose-jz6sx you produce gelatine out of bones, but its not the same.

[@Rose-jz6sx]

@GTown215 yes it is.

[@maddiedoesntkno]

@@Gtown215 that’s literally where the packers come from-boiled bones. Gelatine factory just processes through bones, cartilage and feet (hoof/claw)

[@KazakhToon]

The word deligious is kind of perfect for aspic right

[@kdhoude]

You really have not experienced the horrors of aspic until you make a seafood version! Once at a very nice restaurant a good friend shouted in disgust "No way am I eating fish jello!"

[@michelleramsey4302]

Bwahhhhhhhhhhh😅😅😅😅😅

[@Fragrantbeard]

Ha! That's what my mother calls lutefisk. She's not Norwegian...

[@jill7759]

Aspic has definitely seen its better days in terms of popularity and a good thing too in my view. Ugh, it’s just nasty, immature palate be damned. I’m not even a fan of jellied anything and definitely not meat/fish jelly. Not hungry thanks, not gonna be hungry tomorrow either or any time in the foreseeable future, not if that’s on the menu.

[@awelotta]

not me eating leftover steamed fish cold with rice porridge, with all the solidified fat

[@mattjames257]

I associate aspic with the gelatin in cat/dog food and I don't think I'll ever not be able to.

[@KassFireborn]

The moment I saw we were back in aspic country, I was pulling up a chair and clearing my next half-hour.

[@marcus3173]

Lol same

[@NZKiwi87]

It’s comedy gold 😂

[@KassFireborn]

@@NZKiwi87 It's the building tension for me. So much work! So many steps! He correctly tempered the eggs! All for an end that feels inevitable.

[@Iceman259]

@@KassFirebornturns out aspic is a perfect metaphor for life

[@asourpo1yphony]

@@KassFirebornb😢brb 😢😢

[@OrlaHoulihan]

I ordered rabbit in aspic once in a fancy restaurant. When they brought me the dish all I could see was fancy cat food that had been molded into a pretty shape. It made me gag, even though it actually tasted great. The texture did me in. Like you, I forced myself to struggle through it, but I would never order anything in aspic again.

[@alexia3552]

"Fancy cat food" 💀

[@paulklee5790]

Don’t give up! Lark’s Tongues are particularly good….

[@KenS1267]

I worked in a French restaurant for a while and we got a new executive chef who insisted on putting an aspic on the menu. There was a general revolt over making the stuff amongst the line cooks prep cooks and then no one, I mean literally no one, ordered it for the whole weekend we had it on the menu. Aspic is one of those recipes that is just not worth the trouble of making.

[@beewallix3445]

Lol. I only like the tomato aspic. That’s it.

[@RobinTheBot]

I'm told the taste can be godly but no one has an appetite for the texture, i guess

[@NegaLomie]

If Jamie ever writes a cookbook, I fully expect him to use his equipment nicknames in the recipes.

[@comparedtowhat2719]

Yep! "the silver fox" & "big bertha" HILARIOUS!

[@takke9830]

Whoever thinks having a fine palette means enjoying cold meat Jello is psychotic.

[@DJMarcO138]

Palate. Palettes are for wood or paint. The more you know!

[@justno984]

We all know julia was a psycho, you don't need to remind us😅

[@holliwatkin1233]

whoever thinks palette = palate has worse problems than cold meat jello

[@kell_checks_in]

Actually, the French version of a lemon escabeche* in Mastering... is pretty good. (I now do an easier version using Joy of...'s instructions but using Julia's herbs.) Kinda like eating leftover lemon chicken breast straight out of the fridge. *The Mastering... version is more herbal than spicy, especially compared to the traditional South American & Spanish versions of an escabeche.

[@cjb8010]

@@holliwatkin1233I like it when the palates talk to the palettes. Those who object are snobs. Homonyms rule!

[@laurabritton1613]

I think I speak for the whole internet when I say that we are ok if you never make meat jello again.

[@beachspirit2455]

Are you kidding these are the most belly laughs on the planet.

[@yvonneburns2786]

But if you have the meat cut finely and pressed into a dish plus the aspic, and left to set, you'd have cold cuts for sandwiches or salads.

[@cianmoriarty7345]

Speak for yourself weirdo. Nothing wrong with some cold soup. Get a grip man!

[@katiewillison2730]

Yes!

[@schreix27]

No, I would not eat that dish. My husband, who is always up for trying practically anything, said that he would also not try that dish. I find it impressive that you attempted an aspic dish after your first reaction.

[@bubblegumplastic]

You tackling Julia's aspics is comedy gold every time

[@alanholck7995]

The fact that it is pronounced 'ass-pick' is a clue.

[@bubblegumplastic]

@@alanholck7995 Oh haha, I love aspic! I grew up on it because my grandmother who lived through WW2 as a child grew up on it, since it was a way to stretch cheaper parts of meat. And she developed a taste for it since she was a child still, and unintentionally passed it along to me. We also don't call it aspic here, maybe that helps its palatability :) It's nice to see Jamie try to explore cuisine unfamiliar to him with a genuine heart.

[@ewilborn5]

I agree! It’s the genuine attempt that is so nice to see!

[@CleoHarperReturns]

This is exactly why I kept Jamey's notifications on while turning off all my other food-related channels (on a diet). His timing never disappoints.

[@Malryth]

Agreed, I was laughing my ass of when he first got the mouss out of the mould. His reactions were so honest.

[@beachspirit2455]

I ,for one, am so glad you gave this another try - just because it shows off your increased cooking skills in a great way in such a short time (aspic time). It also reminded me that my grandmother (born in 1896) used to try one of her favorite dishes from her childhood on us to our utter horror. Beef tongue in aspic. Not knowing a single positive fact about why anybody would do this. So here it is, thanks to the google monster:; The earliest detailed recipe for aspic is found in Le Viandier, a collection of haute cuisine recipes produced in the 1300s. Cooks in the Middle Ages had discovered that thickened meat broth cooled into a jelly and the gelatin kept out air and bacteria, preserving the cooked meat inside for longer periods of time. So food preservation, that was a good thing....in the Middle Ages. I think we can retire than method.

[@antichef]

beef tongue in aspic is the most horrifying thing i've ever heard. Just give me the beef tongue, hold the aspic. Also, that middle ages preservation method is fascinating!

[@LostinMayberry]

My Mom was always so proud of her aspic dishes. No one had the heart to tell her fish jello had peaked in the late 50’s.

[@annikkirahko6714]

Oh good god, fish jello😂

[@hollisticbomber2660]

Hello Jamie - I am a life long cook, and currently run a restaurant by the water. Your channel brings me so many ideas, so much joy, so much inspiration - I genuinely get excited to watch your content. I just made the cinnamon toast flan at the shop for the staff! (they loved it) Thanks for doing this.

[@laperlenoir]

Never met an aspic dish I liked. You are a saint to attempt aspic again.

[@internet_introvert]

Who doesn't like meat jello? The jelly from the corners of the Spam can are the best part

[@prcervi]

i've found ways to make it work enough, like here it'd work nice on a slightly stale loaf as a light spread for more interesting toppings

[@clarinetJWD]

Right? "Immature palette" my ass... There's a reason no one serves aspic anymore. It's bad. The liver mousse looked great, though!

[@dogshake]

@@internet_introvert I gagged reading this

[@Nixx0912]

We kind of used to savery jelly where I grew up. My mum used to prepare carp in jelly for Christmas everybody loved that. There is always a side of horseradish and for meet jelly either lemon or a bit of vinegar it really makes it taste better.

[@sterlingross919]

I think on a subconscious level Jamie felt so good about making Thomas Keller’s donuts and cappuccino that he felt he needed to punish himself by attempting not just another aspic, but aspic with chicken liver mousse.

[@qwopiretyu]

The Salmon Mousse from Monty Python always haunts me

[@beachspirit2455]

No, I think he is pretty feisty on overcoming challenges of any kind and this was one he wasn't satisfied with.

[@flibblemunch]

There is roughly a 0% chance that I would ever take a bite of anything on that platter. Well done!

[@FullmetalDE]

Honestly, I think what you created looked quite good. I would ditch the olives but otherwise I would definitely eat it. I'm from Germany and we have dish, or rather a category of dishes, called "Sülze". It is diced meat (mostly pork) and sometimes diced vegetables as well in aspic and you can get it sliced to put on bread or in some restaurants you get thick slices served with hot, fried potatoes and tartar sauce. I really like it but it is kind of an old-fashioned taste. I'm not a fan though of this 1950s, 1960s motion to just put everything in jello. I can imagine that this didn't work out in many cases.

[@Norther78]

We have a similar dish in Finland. We call it syltty. It's also made with pork and sometimes with vegetables. It's also one of my favourite foods to eat with bread.

[@bluewinkle123]

To toil and cook for hours on end to create a dish you know you will hate only to end with peanut butter on bread is why I watch your channel. This series has taught us all so much about why poor kids who were served aspic for dinner in the 40s and 50s went to bed hungry. Thank you for creating this wonderful record of these dishes.

[@Terminator21111]

Here in Poland, where I'm from we have a long lasting tradition of eating aspic. Typically it is made out of vegetables, chicken and pork but we traditionally don't use gelatin packets because most of it comes from pig trotters. Most often it is portioned into personal serving containers and then inverted onto a plate before eating. It's a nice meaty, salty, savoury treat eaten with a pinch of salt a bit of freshly squeezed lemon on top and of courese fresh sourdough bread.

[@feliciacoffey6832]

Sounds alright if served like that.

[@lulaufey]

Norwegian aspic is similar. We use veggies and eggs in ours, and my family (maybe this is common?) eat it on bread with some mayonnaise.

[@kralevic3297]

I've been to a high-class banquet thing in Poland, years ago. An anniversary celebration of a cultural institution. There were about 20 different dishes that the catering company provided, and except for a chicken stew and a strawberry cake, EVERY SINGLE DISH had aspic. There were eggs in aspic, meats in aspic, vegetables in aspic, pate in aspic, cheeeses in aspic, even canopes that had a little pearl of aspic on top. I don't have anything against aspic, but damn, you guys seem to be obsessed by it. It was a strange and hilarious experience and I remember it to this day.

[@feliciacoffey6832]

@@kralevic3297 This is hysterical!!! Bring on the aspic!!!

[@Katrina-mi2gm]

In Russia, it is called holodets and was usually made for special occasions, mainly because it was not easy to get pig trotters during Soviet era. It also took a long time to cook for broth to become gelatinous and set when cooled down ( no gelatine) . The meat was shredded, mixed with spices and minced garlic, placed onto the bottom of the serving dish a deep platter , often a soup plate, than the broth was pored over and slices of hard boiled egg arranged on the top, and into the fridge overnight. It was a shared dish, so hostess would pre- cut it into individual portions and guests will help themselves, Served with home made horseradish ( strong enough to clear any head cold you might have) and dark rye bread.

[@maryokeeffe3528]

I am really impressed by how your knife skills have improved over time, congratulations! As for aspic, it served a couple of purposes. Before gelatine was commercially available, you made your own aspic and used it to cover foods as a sort of primitive preservative for serving them cold. It also allowed you to create decorative dishes where the vegetables and meat pieces were suspended in jelly, so it looked impressive.And it adds moisture and flavour to foods. Aspic is not meant to be eaten on its own, any more than you'd eat a spoonful of pate or butter on its own. But it really is an acquired taste, and if you don't like it, then you don't like it and it's not your fault.

[@SammyNail]

does this mean im weird for eating pate on its own?

[@bettyflipflop8823]

I love eating pate on its own.

[@pallasproserpina4118]

on one hand, you're absolutely correct. on the other hand, I absolutely know people who would eat pate on its own

[@unnaturalredhead1559]

Don’t know what pate is but I have eaten straight butter before. Regretted it, yes, but not much.

[@MrArgus11111]

@@SammyNail No. I don't see what's weird about that at all. It seems like a weird part of the list of things you should not eat alone. That said, it isn't typically served that way so. Yeah.

[@captainnathan3690]

My blender is my Jaguar (can go zero to 200 in a half second).The Kitchen Aid Mixer is the Jeep. The food processor is the Mercedes. I named them because if I asked my husband to get one of them for me I had to go into full-on explanations of what they looked like. Now I just say “get me the Jag honey”😂 Love, love, love you vids!

[@aMondayMorning]

I don't know if you read your comments, but I'd like to say that you're probably one of the best food youtubers I've ever come across. I just hope you continue to keep it as real as you do when and if you become more successful on this platform, and not get too big for your britches.

[@jeannestark6293]

Singing you are dear to my heart Mr. anti-chef

[@hannakinn]

I was a teenager in the 1970s and was exposed to fancy aspics as well as all of the weird jello dishes that were oh so trendy at that time. I actually really like meat broth based aspics. I might have grown to like them because they were usually so much better than the lemon lime tomato soup raw veggie jello mold dishes women so proudly served at every function involving food. I actually really love chicken livers. I'd gladly eat the lovely dish you made in this video. I would probably like it best without the port wine. I think my love of chicken livers is as a result of my mother making rumaki then developing her own version of it which was basically deconstructed rumaki over seasoned rice, so yummy. You did an excellent job of following Julia's recipe in this video. Your cooking skills have improved so much, it's awesome. I love watching you cut up whole chickens now like a boss. It was great watching you slay the egg white clarification method this time and so confidently too. It's always great to see how you learn from your previous mistakes so you don't repeat them, you're an intelligent man. I'm really happy that you finally named your food processor so I no longer have to feel weird about my concern for an inanimate object's feelings.

[@lizcademy4809]

For the kids who don't know, rumaki was the classic 1979s cocktail party food. Take a chunk of chicken liver, half a canned water chestnut, wrap in bacon, spear with a toothpick. Broil until the liver and bacon are cooked. Serve next to an Old Fashioned with a whole fruit salad of garnish, or a gin martini. The rumaki actually aren't bad. Those parties though ... as a yuppie in the early 1980s, I went to far too many of them.

[@lauramccoy8507]

Oooo, rumakis sound yummy!

[@cd3694]

Lol, my mom made those tomato aspics. I hated them!

[@mellie4174]

The chicken livers weren't the problem. He likes the mousse, he just doesn't like the aspic nor the combination of them together

[@normarossi8843]

Jamie, you ask would you eat this. NO

[@AJ_Dunn]

The "I'm not drivin'" bit never gets old.

[@velocitygirl8551]

Never 😂

[@yaniraorellana7791]

Why does he say that? I am new and watching his videos. I love the way he cooks.

[@RKNancy]

​@@yaniraorellana7791 apparently, whether it's one bay leaf or two, it makes no difference in flavour since it's so subtle. Like, whether you drink one beer or two, it makes no difference if you are not driving. Not my mum though. Says it does matter how much you put in. Bay leaves are a bit pricey. She says you must maximize the flavour with just enough leaves, since putting in too much makes no difference.

[@rudetuesday]

I was a child during the last gasp of aspic in the 1970s. It's difficult to acquire a taste for it without a lot of help, though I've long thought of it as more of an appearance thing than a taste thing. All that glistening. Imagine it on lovely plates by candlelight, for example. I prefer liver pâté to mousse. The spread texture's nice on very good bread, with some cornichons or chutney. Good on you for giving this one a go!

[@beachspirit2455]

Yes please pate not mousse...a texture thing probably. Made a fabulous organic free range turkey liver pate at last T day- yum!

[@YourNextDoorNeighborA]

I thought I was a little crazy testing hundreds of recipes from an old Betty Crocker cookbook lol, This was great to watch.

[@rishansu]

I’m so glad YOU made it! Aspics are definitely outside of most peoples’ comfort zone. I myself have been dabbling with them to find where they might be “tasty” and “interesting.” So kudos to you!

[@mandyb7277]

I love that you always say, “I hope everyone’s ok.” When you hear sirens outside.

[@abracadaverous]

Liking or disliking aspic doesn't really have to do with having a mature palate. You may not like the flavor, texture, or maybe you had a bad memory of that food, etc. Nearly everybody has some things they just don't like. The problem is when other people take someone else's dislike of a food that they like as a personal affront. Have you ever told somebody "I don't like mouse butt" and they immediately say, "I'm going to cook you some mouse butt because you'll like it the way I make it," and then you don't like it, because it's still mouse butt, and then they get offended? It's okay to not like some foods, and it's okay to let other people not like some foods. Just eat something everyone likes! There are a million things to eat that aren't aspic. Or mouse butt. Or mouse butt in aspic.

Mouse butt 😂😂😂😂

[@mattshu]

Gotta know where you’re gettin the mouse butt from. Location matters

[@ValeriePallaoro]

@ Oh ... thanks, cause I read moose butt like chicken liver mousse but out of moose butt. So, thanks for setting me straight Hilarious tho

[@TrappedinSLC]

If I ever find my missing mouse chocolate molds, I am going to do some kind of molded something in them in a plate of aspic in honor of this comment. 😂

[@beanieweenietapioca]

Look, everyone is so down on mouse butt, it's because you're getting factory farmed, tinned mouse butts. There's just no substitute for free range, grass fed mouse butt. If you have a vegan butcher shop in your neighborhood, do yourself a favor and ask about their mouse butts

[@ransomcoates546]

The aspic was not jellied enough. In classic dishes it is cubed and used as a garnish. If you want to try one more time, you’ll probably like chaud-foid better.

[@bec_r_r]

Yes I agree, the aspic needed to be more solid. I was thinking the aspic is more of a decoration perhaps to tell diners it’s a cold dish idk. I would think the aspic may be eat by placing a little on your tongue and allowing it to melt releasing the flavours like a sauce but I don’t think you are meant to eat a whole lot. Back in those days people used gelatine a lot, It was a cheap and plentiful ingredient. People must have been fascinated by it being able to hold shapes.

[@mariodimaio9291]

I used to work as a waiter and served liver mousse and pates in aspic. I never ate them and have since stopped eating meat altogether. This was a great effort. I’m so glad I recently found you.

[@monik5693]

Dear Jamie, as someone who passionately hates aspic since childhood I just want to tell you - you don’t have to like it! I’ve never eaten it and I don’t intend to start, however beautifully done, and believe me, both my grannies made real works of art, pictures made from meat and vegetables. (This Julia’s recipe is not even close to their endeavours.) So please next time when you decide to spend time and effort - just don’t taste it 😂

[@crystalharris7394]

😂😂😂

[@tildessmoo]

Aspic definitely isn't for everyone (and adding wine straight to cold aspic definitely made me raise an eyebrow). It's a weird combination of familiar flavors and textures: a fortified stock chilled, or, like you said, meat jello. It's not so much a matter of an immature palate (I'm pretty sure an immature palate wouldn't have liked the first two French Laundry dishes you made, or a number of Julia's for that matter) as it is completely subverting your expectations of what flavors and textures ought to go together in the late 20th and early 21st centuries. If you can get past that, it's an amazing new experience; if you can't, it's disgusting. Honestly, I think this is probably as good an introduction to aspic as you can find, outside of just eating cold leftover potroast or gefilte fish and seeing if you prefer either one with or without the gel. If you don't like it, you don't like it, and that's up to your own personal preferences. Personally, I'm certain I wouldn't like this dish either, though not because of the aspic (it's not my favorite thing ever, but I'm not disgusted by it either), but because of the mousse. One of the things I've had to accept about my own palate is that, as much as I want to like everything, I just hate the iron-y flavor of blood and liver, so I can't eat black pudding, sundae (Korean blood sausage), liver and onions, or liver pate or mousse. (The closest I've come to liking liver was actually the veal liver from Mastering the Art of French Cooking, Vol. 1, which has enough mustard flavor to mostly overpower the relatively mild liver flavor from calf liver. Also my first experience with a Julia Child recipe, and my kitchen was a _wreck_ at the end.)

[@lizcademy4809]

We wrote almost identical comment ... except I don't mind the taste of liver. [Chopped liver on a good Jewish rye brad? Yummy, once a year.]

[@Setixir]

I eat pretty much anything except for three things. Cilantro... Which I'm unfortunately victim to the gene that makes it taste like soap so it's utterly repulsive. Olives, which I have tried to eat and enjoy in a variety of ways but just cannot get the taste for. Aspic... Which I just... Can't. I've come to terms with that reality, sad as it is. Well sad for the olives and cilantro. I don't think I'd miss aspic that much

[@aileenbell6750]

My mom had a famous story that when pregnant with me, she craved liverwurst for the only time in her life. You would think that would make me love liver, but alas, no. 😝

[@ADONISxxx]

10/10 input

[@tildessmoo]

@@lizcademy4809 Yeah, I was a real buzzkill at Rosh haShanah parties. (Worse: honey, apples, and raisin challah all at once? I have a definite sweet tooth, but that's just too much.) On the bright side, my misspent youth nauseated by anything remotely non-well-done-meat in meat has given way to a love of bone-in chicken, rare lamb, and tendon-and-tripe pho.

[@henlokitty3358]

I' m from Czechia and i grew up eating aspic with boiled eggs, pickles, ham, pickled peppers and other stuff. It tastes delicious, fresh and the aspic is a bit sour and more firm. We even have tlačenka (kinda like polish salceson) which is similar to meat jelly. Im pretty sure you´d like it, we eat it with some water mixed with vinegar, black pepper and raw onion and bread.

[@constances9753]

You’re a brave, brave chef Jamie. I wouldn’t go near this recipe much less try to prepare it and eat it!

[@juneb4683]

genuinely that looks so good and the first aspic looked so good too i need to find a place to try this stuff. it's like right up my alley, i think.

[@LukaGoldbell]

Yes! I would 100% try this. I'm not terrified by aspic at all xD and I love the flavor of organ meat. There's probably some sort of texture element that's freaking you out with the aspic, since you keep calling it "meat jello", but its pretty much just coagulated stock. I'm sure it tastes wonderful! Love watching you tackle your fears though :D

[@Hokie5Libra82]

Coagulated stock doesn't sound anymore appetizing, lol. But yeah, I think if you grew up with these things, this is a pretty fancy/neat dish!

[@julienicol9202]

It’s pretty much solid soup and I am honestly intrigued and kinda want to try it one day.

[@Starlysh]

The first aspic video is how I found this channel. What a journey it's been! Aspic still looks gross. Welcome to the cast, Professor Processor!

[@itzel1735]

P.P. is a good nickname. 😅 I call my food processor Whizzy.

[@michaeltres]

I have made the two parts of this dish on many occasions, liver mousse and chicken in aspic, and I love them both. Maybe it's because I'm from the South, where we make a lot of chilled dishes to combat the heat. I'm also crazy for liver. I could probably eat a pound of foie gras in one sitting, if I could afford it. As for peanut butter, you might have heard that La Julia did not like airplane food so she always packed her own lunch, often a peanut butter and honey sandwich.

[@itzel1735]

Exactly. I can understand the appeal of a chilled dish in the summer. Even before refrigeration, iceboxes would keep it cool.

[@spoonierv1543]

So the thing is I love pate, liver mousse, etc. I just made the Julia Child chicken liver mousse which was my first time making any of these kinds of things, and I was so overwhelmingly happy to have 16 oz of mousse for like $4 instead of $15+ from the store. I would eat it and be so happy! Oh the port was overpowering? I didn’t boil it off from the mousse! 😂 It was soooo good and sooo alcohol.

[@SherriSLC]

It's a ridiculous amount of effort for something I would not eat. Thanks for your service!

[@kimmeshelter]

I was born in 1970. Aspic and Jell-O salads were the sign of an amazing bridal shower. Extra points if marshmallow were involved.

[@annakout]

I grew up eating aspic and I was never a fan of it but I’ll still eat it. Good for you for giving it another try but I do highly recommend finding someone of the Slavic/Eastern European community to make it for you. if done correctly, it is good.

[@dougr.2245]

Good advice Anna!

[@LouiseL7740]

Don't think I would like it either, Jamie...something about aspic ...back in the 70s my Mum decided to be adventurous and made an entire jellied meal for supper one hot Manitoba July. We all just looked at it all...veg in tomato aspic, some kind of flaked chicken in herbed lemon/lime aspic, and for dessert...orange jellied fruit salad with marshmallows, of course. It all went in the bin...we ate PB & J, and cheese sandwiches instead. Poor Mum....lol

[@jennifergaston]

It’s ok James. I too am container/measurement challenged. I always think that I have the right sized container for leftovers and I usually have to get a bigger one and wash the first one 😮

[@melsyoutube]

silver fox, big bertha, charlotte mould, angry fridge, mandolin, the spatula twins charlie & snowman, vacuuming neighbor, the spinning bowls, dead snail, and now professor processor!

[@ellenf7056]

I grew up with aspic in the 50s, but it was tomato aspic. Then Jello introduced their savory gelatin products... Never exactly knew what to do with those. Anyway, glad you tried it again, your technique is admirable. Your inability to connect with aspic is just one of those things. Not to worry, because you accorded the recipe so much respect. Good to watch.

[@kaybrown4010]

Seeing the words “deranged” and “aspic” in the same sentence from Jamie = Instant thumbs up. 👍🏻 Edit: No. Hell no. I would never eat that. Sorry you didn’t love it.

[@astra1653]

Totally agree.

[@JimsKitschKitchen]

Gotta love an aspic!!!! I made a jellied chicken aspic- certainly memorable- not for good reasons

[@thetinysideoftiny7625]

Aspic is comedy gold. I help teach a high school food history class and the mid-century aspics are my favorite. The reaction from the kids is uncontrollable laughter with an equal measure of disgust. I can’t believe people actually ate aspic and thought it was good or at least chic. I love it when you tackle aspic Jamie!! The gaging and contorted expressions put me on the floor lol. I did think this one might be at least edible…but no 😂

[@azblurbit]

I remember reading that aspic was only considered gourmet because gelatin was once food for nobles because it required so much effort and time to extract. Then mid 20th century, gelatin became easily mass-produced and cheap and society just went wild with power

[@ohiko9594]

"Would you eat it?", heck yeah, it looks amazing! I love aspic

[@cartoonhead9222]

8:50 It's amazing how pureeing some completely fine ingredients creates the most disgusting looking food possible.

[@mattshu]

after a year of watching your videos I still have no idea how you do the "bowl me!" cuts

[@marchi.fleming]

I've had an **incredibly** bad 2 days & even tho inducing belly laughs is *probably* not your top goal, I cannot tell you how much I needed this & how much it raised my spirits 😂😂 . You are an absolute treasure.👍🏼😊 (Oh & ftr...I don't exactly relish aspic but being Jewish, if I never see chicken liver ANYTHING ever again it'll be too soon. Bring on the meat jelly, all day long lol)

[@nokomarie1963]

Oh, Jamie. Looking at that picture, Your chicken liver mold needed to be about a cup (and tarragon?! Nutmeg, maybe). The chicken breasts needed to be split lengthwise to make four nicely-shaped servings. The aspic needed to be cooked down enough so that it totaled no more than two cups and half allowed to set to a firm, choppable glaze, the other half used to glaze the chicken. Not so much a hearty feed but a dainty luncheon entree to impress the hell out of your ladies' bridge club with. Still, I honor your determination. Hats off!

[@robertkeffer3361]

Jamie, you brought a tear to my eye. I'm proud of you. A few things: Your aspic was too dark with wine and needed more geletan. It should have been diced into small cubes. The chicken could have been trimmed better and covered with a white chaud froid sauce, and then the clear aspic. That's the classic way. Finally, aspic is only as good as the stock you make it out of. Yours was nice and clear, but perhaps could have had more flavor. I made this type of dish once with the chaud froid and aspic chicken stuffed with a chicken ham mousse. It was a two day affair, and people raved about its delicate flavor. They even liked the aspic cubes! Some people don't like aspic no matter how professionaly made, and that is fine. But I still think you may like it made by a trained chef. Whose to say? At any rate, an entertaining and informative episode as always.😊😊

[@AuhidaChowdhury]

I think the black things on the chicken liver are capers. If you fry them up, they add a nice crunchy pop and can top almost anything. Even...this.

[@Dad_Lyon]

How aren't you over 1M yet? Honestly, the comedy with cooking is great.

[@maximiliandort3489]

Honestly i can't imagine you saw the pic for this recipe and wen't "Yep, that's something i really wanna try!". There's just no way that happened, so i appreciate you trying this weird aspic stuff even more.

[@hatjodelka]

I can never understand why creations in aspic were once so popular. I think people ate it because they didn't want to appear unsophisticated. It's the culinary version of the Emperor's New Clothes.

[@tallgrasslanestitches6635]

Before the age of refrigeration, it was an effective way to keep some foods longer. It’s also a way to use more of the whole animal and get all the nutrition possible out of an animal, because you make aspic (traditionally, at least), by boiling bones like crazy. Nowadays, I suspect most North American palates can’t quite deal with a non-sweet jelly taste/texture combo. I’m guessing that if a person grew up with it, it wouldn’t be a big deal. Having said all that…I’ve never tried an aspic dish, but I strongly suspect I wouldn’t enjoy it either 😊

[@Trish.Norman]

Meat jello. Just no!

[@bubblegumplastic]

I genuinely love it, so I guess it's just a matter of growing up with it or not

[@GrammarSplaining]

Congealed liquid fat. I think it's another one of those country dishes that went uptown and put on fancy airs.

[@petervansan1054]

@@Trish.Norman yes please, I love aspic

[@AinsleyCarson]

You tackling Julia's aspics is comedy gold every time. The "I'm not drivin'" bit never gets old..

[@qqLela]

Yay! New upload just in time for my weekend relaxation to begin ❤ keep up the amazing work

[@jakewastaken]

I’d definitely try it, but I’m not sure it would wind up being my thing at all. You like olives more than I do. I’d maybe prefer the truffle more. I love seeing you bravely tackle things that are intimidating, and as always, this series is easily one of the best I’ve seen. Thanks for sharing such an authentic experience with the rest of us. It’s truly unique.

[@pjef1956]

ANOTHER gem !! Thank you, Jamie, for more hearty laughs ... there's gotta be some sort of award for your type of video. It's not really a cooking show, per se. It's more of a documentary about your journey, plus your comedic talent and your movie-making and editing skills. The whole package, so to speak. BTW, when your episode's title makes me LOL, I KNOW it's gonna be another good one !!

[@waldenae]

I was literally scrolling down to suggest "Professor Processor" as you came up with it! Great minds...

[@kajsahanses6100]

YES that pb is the pallet cleanser that one would need after this ! As always highly entertaining! Greetings from Norway

[@moontoad6412]

This might be the gelatin you ate growing up if you're "old enough." I grew up eating traditional Lithuanian food and they put random fish chunks in aspic, and random beef chunks in aspic, both also had some cooked carrot in there. The aspic was unflavored. I was not a fan as a kid, but I'd eat the beef one now. I am allergic to fish, imagine every Xmas eve celebration (we celebrate xmas on xmas eve, xmas day is a day for visiting people) and it's an all fish no meat meal. That fish aspic showed up sometimes, not often, it was more of an every day food. I wonder what you'd think of it.

[@lauramccoy8507]

You did a lot better this time, no retching!😂 I don't mind aspic on or in things like pork pies and pate, but when you were talking about it and you said you didn't like the wine taste as it's kind of overpowering I realised that I think all of the aspic I've tried is just plain meat, or at least perhaps mildly flavoured with other things. Perhaps if I tried Julia's version I wouldn't like it either as its mostly set, meaty wine.

[@fancyfaceb]

Honestly, I love aspic. What grossed me out about that was the sad cold white chicken. YUCK. The chicken liver moose and aspic looked delicious. Next time add some mustard on it. Delicious! I also agree that wine didn't belong in the aspic. Next time make it without the wine, and make sure it's well seasoned (it tones down when cold), add some herbs (we do basil) when you cook it with the gelatin and you'll be good to go. Aspic is just cold broth, it's not that scary. Yes, you add gelatin to it, but if you cooked your stock with enough bones/tendon/cartilage, you wouldn't need the gelatin.

[@dougr.2245]

I don't think Jamie cooked the alcohol out of the wine in the aspic. That might be why the taste was too strong & fought with the other flavors.

[@dorinachan113]

I am watching you today as I am home sick and I think you are comedy gold. thank you for the laughs and the really great try of this dish. :)

[@robert-antoinedenault5901]

Aspic is a delight to the senses as it elevates the texture profiles. The best rendition of this is the jelly found a top of pâtés. Here in Quebec, we love the animal "drippings" version so much that it is widely available at any grocery store. It's called "graisse de rôti" roughly translated in pork drippings. It is comprised of the jelly/broth (aspic) below and the fat drippings on top. Best spread on nicely toasted miche bread.

[@justme0910]

Aspic can actually be really good ... if you don't mess it up by overcomplicating it as the French are wont to do. In Germany, a very plain version of aspic (basically just water, gelatin, vinegar, sugar and salt) with chicken breast, turkey, beef or pickled vegetables and cut into slices is a popular type of lunch meat. It's one of my favorites. Tastes a lot like that sweet and sour sauce they serve at Chinese restaurants, only cold. The simplicity is what makes it work. I don't understand why people thought that aspic should be savory, booze-flavored meat jello instead.

[@laurastenberg1311]

I grew up near a big Dutch immigrant enclave in the US and the dish you're describing sounds a lot like what I know as head cheese! Lol I hated it as a child but I'd love to give it another go as an adult.

[@Exeeter1234]

"are wont to do" uughhh.....

[@glitteriable]

@@Exeeter1234 i see u aren't wont to use varying grammar constructs

[@7Nine7]

Yeah i really loved the german version! Now that I am vegetarian, maybe I need to do my own veg version of it.

[@Lalucia]

I am also German and in the 70ties we had aspic in the evening to put in on bread (another option with sausages and cheese). My father and my grandma obviously liked it. I as a kid could never understand that. It looked and tasted gross. Yikes 😝 As we in Germany say: "Damit kannst du mich jagen!" Meaning: "I wouldn't eat this if you paid me!" And that never changed. Today I don't know anyone who would eat it.

[@Milli8975]

Being German and always having chicken breast Florida style (chicken in aspic with tangerines of pineapple) at home, I can confidently say: Yes! Yes I would absoloutly eat that

[@bonniehowell9206]

I'm a Floridian and never heard of this! Now I'm intrigued

[@Milli8975]

@@bonniehowell9206 I think it's just called that because someone thought it sounded fancy:P

[@carinetang776]

This video was so charming and entertaining, with several laughs at the end there - I love you Anti-Chef! PS. I would definitely choose the peanut butter on the baguette over liver pate with aspic! Au revoir from South Australia.

[@blx77321]

My husband and I love this channel, it's our favourite 😂

[@sharendonnelly7770]

Yep, I'd eat that, it looks delicious! But, I grew up eating the gelatin that forms around cold chicken that has been stewed. Was a treat! If aspic isn't your favorite, it's understandable, especially if you were introduced to it as an adult, or the texture is off-putting. The French bread seemed perfect for the dish, good choice.

[@GrammarSplaining]

That's the stuff I always melt down before eating it.

[@timothyarchie320]

Aspic was a thing when I was a kid, although the most common was celery. The number of aspic salads we were forced to eat is criminal. 😂

[@sherriephillips1931]

Jamie, it was a heroic effort. I admire your courage.

[@zillionalb462]

I was raised on aspic - don't know if I could stomach it if I hadn't been but now aspic on a bread roll with some dill pickle or mustard is an absolute comfort food

[@LeoFieTv]

Imagine looking at the glibber that sometimes happens at the edges of canned sausage and thinking: More of that please!

[@timothythompson1811]

Dude, aspic is gross, no matter how old your palate may be. The most important rule of food is 'try everything once' and you've done it twice. I tried smoked jellyfish once and if I had given into fear I'd have missed out on a wonderful meal. Also, loving your channel!

[@stauffap]

Once? There are different type of aspique. So that you don't like one doesn't mean that you don't like the others. If there is a kind of broth or stock you enjoy, then there should also be a type of aspique you like. After all it's just broth and gelatine and the gelatine doesn't have any flavour. Once you really get into eating and cooking, you start to realise that you probably like almost every ingredient if it comes in the right dish and is prepared a certain way.

[@Aleph-Noll]

THE MAD LAD DID ASPIC AGAIN

[@Mr_Rob_otto]

I don’t condone food shaming. There are certain foods I don’t like simply because of the texture or mouth feel. I despise the texture of mushrooms. I know. Crazy, amiright?

[@GrammarSplaining]

I hate mushrooms so much that Julia's Beef Bourguignon, despite all its other virtues, will always be unknown to me.

[@MistiPatrella]

I love your honesty about these recipes. This show is hilarious AND informative. Thank you so much. :D Appreciate your courage!

[@magnoliablossom4750]

my initial thought at the beginning of the video was "is aspic another word for pate? why is everyone freaking out then?" and then i googled it and thought "what."

[@kateg7298]

You really tried and I have to admit that as you tried the first bite, I was expecting a rapid unswallow. I tend to see it in my mind's eye as head cheese. Just looking at it makes my back teeth water. So, well done! You gave it your best shot and did a damned fine job of it. Thanks for a great video with some seriously challenging foods.

[@valarya]

I had a 🤢 face throughout this ENTIRE episode. Who would want to eat that!? No one sane, dude. No one sane. I'm with ya

[@Rogerramjet4321]

In no world is aspic appealing.

[@lucidality]

Big Bertha is what my high school band referred to our 50 year old concert bass drum. She was our oldest piece of equipment and highly respected, for obvious reason

[@Dantalliumsolarium]

My grandparents Love aspice, and I really tried to like it but- jello is so firmly a dessert in my brain that I just- couldn’t The liver mousse also scares me, but if someone puts effort into it I have to At Least Try to like it

[@lbr88x30]

your skills are so amazing, been so fun to watch you get better and better. Nope. Definitely wouldn't eat that. 😑

[@guro4679]

What a treat to see some old friends. Big Bertha, that didn't get name on the screen, and Gold Platter. Cool name for Food Processor, Professor Processor really hits the mad scientist energy we can get from it. Aspics are just terrifying, and belong next to any gelatin dessert, hell.

[@TrappedinSLC]

Strawberry Pretzel Salad is a Western Pennsylvania gelatin-based dish that, when made right, is *really* good.

[@Nachopm88]

My grandma used to do pheasant paté with gelatin and it was delicious i kinda think it would be something similar to this?

[@dougr.2245]

Grandmas dish sounds great!!!

[@jackieosborne927]

Cold, meat-based gelatin along with cold pate and cold chicken just leaves me cold 😂. I will try most anything, but this reminds me of a cold spinach soup that was gagging . There may have been a time and place for that back in the day, but not anymore imo. But you tried it! I think we can all move on with our lives without aspic!

[@crabbiecakes5663]

Looks like pimento garnish to me, but yeah I don't even know what a pimento is we just cooked with it a lot in the 60's and 70's.

[@thegirlwholived4196]

Just started the video n honestly I’m already praying for you😂

[@mr.paranoid3091]

I've eaten and enjoyed more "extreme" foods and I actually really like aspics, so yes I definitely would eat that. That said, most aspics are usually served more firm than what you have prepared. Your previous attempt with aspic was a little too loose as well, but in this one the bottom didn't really hold. I've never made any of Julia's aspics so the fault might be with the recipe. If you ever decide to go for that third attempt, please consider increasing the amount of gelatin to reach a more firm texture. As for how you were "supposed" to eat it, well, most aspics are sliced rather than poured. Since I suspect Julia's was supposed to be more firm as well, I have a feeling that the bottom aspic part of the dish is purely for decoration. The aspic was likely supposed to be thinner and firmer and just serve as a platter for the chicken and mousse. That's still kind of a weird combination, though, and I'm not sure it's very French either. Pretty strange recipe, all things considered. Keep up the good work! I really enjoyed this one.