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

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.

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

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

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.

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

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!"

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.

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

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

You tackling Julia's aspics is comedy gold every time

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

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.

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

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

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

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.

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.

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

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.

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!