----
![]()
March 12, 1994
Today I made Jello with Mom. It was green Jello. I licked some of the Jello dust off of my finger. We poured it in the Jello bowl with the warm water. Now we have to leave it in the refrigerator until the morning. It takes a very long time.
I hope it has a good skin on top. The skin is my favorite. I like to eat all along the outside of the bowl and the top part.
Sometimes Mom takes the skin off and throws it away. She says that it is no good, because that part is too old. But that is my favorite part. I like the way it feels on my teeth, like rubber sugar.
When the Jello was done I walked through the woods. It was very muddy. I found the stream and crossed it on the rocks. I saw the blackberry bushes, but they do not have blackberries yet. They don’t even have leaves. I hope they have leaves in time for my birthday. My shoes are covered in mud when I get home. I am almost seven.
-- Joe Riina-Ferrie
![]()
Jello's story
'Gelatin, a protein originally produced from collagen extracted from the boiled bones, connective tissues, and intestines of animals, was popularized in the Victorian era with spectacular and complex "jelly moulds". Gelatin was sold in sheets and had to be purified, which was very time-consuming. It also made gelatin desserts the province of the relatively well-to-do.
'In 1845, industrialist Peter Cooper (who built the first American steam-powered locomotive, the Tom Thumb), obtained a patent (US Patent 4084) for powdered gelatin. Forty years later the patent was sold to a LeRoy, New York-based carpenter and cough syrup manufacturer, Pearle B. Wait. He and his wife May added strawberry, raspberry, orange and lemon flavoring to the powder and gave the product its present name in 1897. Unable to successfully market their concoction, in 1899 the Waits sold the business to a neighbor, Orator Francis Woodward, for $450. Even Woodward struggled to sell the powdered product.
'Jell-O remained a minor success until 1904, when Genesee Pure Food Company sent enormous numbers of salesmen out into the field to distribute free Jell-O cookbooks, a pioneering marketing tactic at the time. In 1923, the newly rechristened Jell-O Company launched D-Zerta, an artificially sweetened version of Jell-O. Two years later, Postum and Genesee merged, and in 1927 Postum acquired Clarence Birdseye's frozen foods company to form the General Foods Corporation.
'New flavors continued to be added and unsuccessful ones were removed: in the 1950s and 1960s, apple, black cherry, black raspberry, grape, lemon-lime, mixed fruit, orange-banana, pineapple-grapefruit, blackberry, strawberry-banana, tropical fruit and more intense "wild" versions of the venerable strawberry, raspberry and cherry. During this same period, 1-2-3 Jell-O, a gelatin dessert that separated into three layers as it cooled, was unveiled.
'In the mid-1970s, it was discovered that bone marrow was a sufficient ingredient to make jello, and gelatin manufacturers ceased using ingredients culled from animals' tissues and intestines. Until 1987, 1-2-3 Jell-O could readily be found in grocery stores throughout most of the United States, but the dessert is now extremely rare. In 1989, General Foods was merged into Kraft Foods by parent company Philip Morris (now the Altria Group). New flavors were continually introduced: watermelon, blueberry, cranberry, margarita and piña colada among others.
'In 2001, Green Jell-O was declared the "Official State Snack" of Utah. As of 2008, there were more than 158 products sold under the Jell-O brand name and about 300 million boxes of Jell-O gelatin sold in the United States each year. In 2009, a food researcher discovered a process whereby jello could be successfully produced in its characteristic wiggly form and at lower cost to manufacturers by using the gelatin substitute Agar Agar, which is derived from seaweed vegetation. Jell-O began a limited use of Agar Agar in their gelatin products in 2010, and are expected to begin producing exclusively vegetarian jello in the year 2012.'-- collaged
![]()
Amber absinthe and Black Sambuca jello shot
'In high school, you had a friend who decided the very first time he was ever going to take acid was the day of his Geometry final…You asked him how he was doing. He said he was fine except he was a jello horse.'-- Matthew Simmons
'Erica is in the kitchen making Jell-O chicken mousse for dinner. She does things with Jell-O that take people's breath away. Even as she prepares the mousse, there are nine parfait glasses in the two-tone Kelvinator. They are tilted to accommodate layers of different colors and flavors. Doing things with Jell-O improves Erica's mood, and she is oddly gloomy today.
'One of Erica's favorite words is "breezeway." It connotes "ease and breeze and being contemporary and having something others did not." She also loves "crisper." Erica can call her creation Jell-O chicken mousse or chicken-mousse Jell-O, because Jell-O is "a push-button word ...the way the whole world opened behind a button that you pushed."'-- Don Delillo
______
Galeria
_______
Gelatinas
'Mother Nature doesn't make them; Rosario Gamboa does. The process makes the outcome seem all the more remarkable. Trained hands can create a blossom in less than 10 minutes. (Check out the "gelatina artistica" video on YouTube.) Working in a palm-size hemisphere of freshly set gelatin, Gamboa uses hypodermic needles - some straight, some bent into a U - to inject colored mixtures of gelatin and sweetened condensed milk. It is done while the gelatin is inverted, so it's a little like sculpting a figure from the feet up. Each stab or swath is instantly encapsulated, forming a leaf or petal or stamen. Slight corrections can be made if you're skillful enough; otherwise, it's art without a do-over option.'-- The Washington Post
![]()
![]()
![]()
_____________
Jello bowling ball
![]()
___________________
Jello cheeseburger & fries
'Rachel Morrison's "Cheeseburger in Paradise" simulates a cheeseburger, french fries, and a coke. It features a vanilla and walnut flavored Jell-O bun, pistachio flavored lettuce, cherry and cherry cream Jell-O tomatoes, chocolate and chocolate mousse flavored Jell-O burger, orange-lemon Jell-O cheese, lemon-lime Jell-O pickles, and coconut flavored Jell-O onions.'-- Eat Me Daily
![]()
![]()
![]()
____________
Jello false teeth
![]()
_________________________
Working/playable jello toy piano
![]()
![]()
_________
Jello bullets
![]()
__________________________
Liz Hickock's Fugitive Topography
'I create glowing, jellied scale models of urban sites, transforming ordinary physical surroundings into something unexpected and ephemeral. Lit from below, the molded shapes of the city blur into a jewel-like mosaic of luminous color and volume. The gelatinous material also evokes uncanny parallels with the geological uncertainties of a city's landscape. While the translucent beauty of the compositions first seduces the viewer, their fragility quickly becomes a metaphor for the transitory nature of human artifacts.'-- Liz Hickock
San Francisco earthquake
Marina Tidal Wave
Rain storm in North Adams, Massacusetts
_______________
Jello amphetamines'*
* they work
![]()
_____________
Jello party olives
![]()
_______
Jelloware
'Sculpting gelatin into new shapes can result in new uses. Jelloware is the name for drinking glasses made out of agar agar (a vegetable-based gelatin) that can hold liquid and can be eaten, too! If they aren’t consumed, these glasses are biodegradable.'-- Mental Floss
![]()
![]()
![]()
____________________________________
Neon Jelly Chamber & Architectural Punchbowl
'British artists Bompas & Parr create fine jellies or jellos, craft bespoke jello moulds and curate immersive food installations. Aming the works that the self confessed jelly-mongers and experience-extenders have devised are a scratch ‘n’ sniff event for Peter Greenaway’s The Cook the Thief His Wife & Her Lover which was introduced by the director, the Architectural Punchbowl in which a building was flooded with four tonnes of punch and guests ferried across it in rafts to indulge in further edible & quaffable revelry – and an expansive glowing installation of black and gold leaf prosseco funeral jellies for San Francisco’s MOMA.'-- random specific
![]()
![]()
![]()
______________
Broken Glass Jello
'This is one purty purty dessert. My MiL from Hawaii makes this for alllll the parties. It’s surprisingly easier than it looks! This makes for great party food. The colors are so pretty your guests will be impressed, like you took hours to make it!'-- Food Librarian
![]()
![]()
![]()
![]()
_____________
Deviled jello eggs
![]()
__________
Jello corn cob
![]()
_______________________________
Jello Dianetics e-meter (with blueberries)
![]()
_____________
The Glass Ceiling
![]()
____________________________
Green Tea & Apple Juice Finger Jello
'Heat slightly more than 2 cups of juice to a near boil. Steep one decaf green tea bag (or one serving of loose leaf tea) in the juice for about a minute, then remove. Pour 1 cup cold juice into a 7 x 11-inch pan. Sprinkle 3 packets of unflavored gelatin (.25 oz each) over the top of the juice in the pan. Let stand for one minute. Pour the hot juice/tea into the pan (sans tea dregs) and stir until the gelatin is dissolved. Stir in 1 Tablespoon of honey. Refrigerate uncovered until firm, about 2 or 3 hours.'-- DashingBean
![]()
__________________________
Han Solo in Grape Jell-o Carbonite
'Han Solo in carbonite is legendary, so I thought it’d be a fun party centerpiece to have him ‘frozen’ in grape Jell-o. Mix up the Jell-o according to package directions. Pour it into a 9×13 pan and set Han in there nice and gentle like. Chill and serve.'-- justJENN recipes
![]()
![]()
______
untitled
![]()
______
untitled
![]()
_________
Jello Worms
'Here’s the premise – you stuff as many bendy-neck straws that have been straightened out into a container that can hold at least 4 cups of liquid. Pack them in there as tight as can be (see the step-by-step pictures below). Then, pour the jello gently into and over the straws, refrigerate until set, and then delicately squeeze the worms out of the straws.'-- Mel's Kitchen Cafe
![]()
![]()
_________________
Jello chicken stuffing and eggs
![]()
![]()
______________________
Jasper Johns Jell-O Surprise
'Shelly Sabel pays homage to her favorite artist Jasper John's and his infamous 1958 light bulb piece. It's flavored with sweet jalapeno Jell-O because "light bulbs get hot". Sabel's invention won a runner-up prize at the 2010 Jell-o Mold Competition.'-- gastronomista
![]()
![]()
_________________
26 pound Gummy Bear
'Need an epic centerpiece for your next party? Look no further than the Party Gummy Bear. This 26-pound candy beast ensures that your shindigs have no equal. Imagine the shock of your party goers when they realize that your 32,000-calorie gummy bear also features an integrated one-liter serving bowl! Serve punches, candies, or even more gummy bears from within this seventeen-inch-long confection. The Party Gummy Bear is hand made in the USA, features a 1-year shelf life, costs $200, and is available in a variety of delicious flavors: cherry, orange, green apple and blue raspberry.'-- Vat19.com
![]()
![]()
----
*
p.s. Hey. Today I'll be flying to San Francisco and then stumbling around there in a jet lagged haze. Or that's my guess. You are invited and welcome to think about jello courtesy of this post from the past. Thanks!
March 12, 1994
Today I made Jello with Mom. It was green Jello. I licked some of the Jello dust off of my finger. We poured it in the Jello bowl with the warm water. Now we have to leave it in the refrigerator until the morning. It takes a very long time.
I hope it has a good skin on top. The skin is my favorite. I like to eat all along the outside of the bowl and the top part.
Sometimes Mom takes the skin off and throws it away. She says that it is no good, because that part is too old. But that is my favorite part. I like the way it feels on my teeth, like rubber sugar.
When the Jello was done I walked through the woods. It was very muddy. I found the stream and crossed it on the rocks. I saw the blackberry bushes, but they do not have blackberries yet. They don’t even have leaves. I hope they have leaves in time for my birthday. My shoes are covered in mud when I get home. I am almost seven.
-- Joe Riina-Ferrie
Jello's story
'Gelatin, a protein originally produced from collagen extracted from the boiled bones, connective tissues, and intestines of animals, was popularized in the Victorian era with spectacular and complex "jelly moulds". Gelatin was sold in sheets and had to be purified, which was very time-consuming. It also made gelatin desserts the province of the relatively well-to-do.
'In 1845, industrialist Peter Cooper (who built the first American steam-powered locomotive, the Tom Thumb), obtained a patent (US Patent 4084) for powdered gelatin. Forty years later the patent was sold to a LeRoy, New York-based carpenter and cough syrup manufacturer, Pearle B. Wait. He and his wife May added strawberry, raspberry, orange and lemon flavoring to the powder and gave the product its present name in 1897. Unable to successfully market their concoction, in 1899 the Waits sold the business to a neighbor, Orator Francis Woodward, for $450. Even Woodward struggled to sell the powdered product.
'Jell-O remained a minor success until 1904, when Genesee Pure Food Company sent enormous numbers of salesmen out into the field to distribute free Jell-O cookbooks, a pioneering marketing tactic at the time. In 1923, the newly rechristened Jell-O Company launched D-Zerta, an artificially sweetened version of Jell-O. Two years later, Postum and Genesee merged, and in 1927 Postum acquired Clarence Birdseye's frozen foods company to form the General Foods Corporation.
'New flavors continued to be added and unsuccessful ones were removed: in the 1950s and 1960s, apple, black cherry, black raspberry, grape, lemon-lime, mixed fruit, orange-banana, pineapple-grapefruit, blackberry, strawberry-banana, tropical fruit and more intense "wild" versions of the venerable strawberry, raspberry and cherry. During this same period, 1-2-3 Jell-O, a gelatin dessert that separated into three layers as it cooled, was unveiled.
'In the mid-1970s, it was discovered that bone marrow was a sufficient ingredient to make jello, and gelatin manufacturers ceased using ingredients culled from animals' tissues and intestines. Until 1987, 1-2-3 Jell-O could readily be found in grocery stores throughout most of the United States, but the dessert is now extremely rare. In 1989, General Foods was merged into Kraft Foods by parent company Philip Morris (now the Altria Group). New flavors were continually introduced: watermelon, blueberry, cranberry, margarita and piña colada among others.
'In 2001, Green Jell-O was declared the "Official State Snack" of Utah. As of 2008, there were more than 158 products sold under the Jell-O brand name and about 300 million boxes of Jell-O gelatin sold in the United States each year. In 2009, a food researcher discovered a process whereby jello could be successfully produced in its characteristic wiggly form and at lower cost to manufacturers by using the gelatin substitute Agar Agar, which is derived from seaweed vegetation. Jell-O began a limited use of Agar Agar in their gelatin products in 2010, and are expected to begin producing exclusively vegetarian jello in the year 2012.'-- collaged
Amber absinthe and Black Sambuca jello shot
'In high school, you had a friend who decided the very first time he was ever going to take acid was the day of his Geometry final…You asked him how he was doing. He said he was fine except he was a jello horse.'-- Matthew Simmons
'Erica is in the kitchen making Jell-O chicken mousse for dinner. She does things with Jell-O that take people's breath away. Even as she prepares the mousse, there are nine parfait glasses in the two-tone Kelvinator. They are tilted to accommodate layers of different colors and flavors. Doing things with Jell-O improves Erica's mood, and she is oddly gloomy today.
'One of Erica's favorite words is "breezeway." It connotes "ease and breeze and being contemporary and having something others did not." She also loves "crisper." Erica can call her creation Jell-O chicken mousse or chicken-mousse Jell-O, because Jell-O is "a push-button word ...the way the whole world opened behind a button that you pushed."'-- Don Delillo
______
Galeria
_______
Gelatinas
'Mother Nature doesn't make them; Rosario Gamboa does. The process makes the outcome seem all the more remarkable. Trained hands can create a blossom in less than 10 minutes. (Check out the "gelatina artistica" video on YouTube.) Working in a palm-size hemisphere of freshly set gelatin, Gamboa uses hypodermic needles - some straight, some bent into a U - to inject colored mixtures of gelatin and sweetened condensed milk. It is done while the gelatin is inverted, so it's a little like sculpting a figure from the feet up. Each stab or swath is instantly encapsulated, forming a leaf or petal or stamen. Slight corrections can be made if you're skillful enough; otherwise, it's art without a do-over option.'-- The Washington Post
_____________
Jello bowling ball
___________________
Jello cheeseburger & fries
'Rachel Morrison's "Cheeseburger in Paradise" simulates a cheeseburger, french fries, and a coke. It features a vanilla and walnut flavored Jell-O bun, pistachio flavored lettuce, cherry and cherry cream Jell-O tomatoes, chocolate and chocolate mousse flavored Jell-O burger, orange-lemon Jell-O cheese, lemon-lime Jell-O pickles, and coconut flavored Jell-O onions.'-- Eat Me Daily
____________
Jello false teeth
_________________________
Working/playable jello toy piano
_________
Jello bullets
__________________________
Liz Hickock's Fugitive Topography
'I create glowing, jellied scale models of urban sites, transforming ordinary physical surroundings into something unexpected and ephemeral. Lit from below, the molded shapes of the city blur into a jewel-like mosaic of luminous color and volume. The gelatinous material also evokes uncanny parallels with the geological uncertainties of a city's landscape. While the translucent beauty of the compositions first seduces the viewer, their fragility quickly becomes a metaphor for the transitory nature of human artifacts.'-- Liz Hickock
San Francisco earthquake
Marina Tidal Wave
Rain storm in North Adams, Massacusetts
_______________
Jello amphetamines'*
* they work
_____________
Jello party olives
_______
Jelloware
'Sculpting gelatin into new shapes can result in new uses. Jelloware is the name for drinking glasses made out of agar agar (a vegetable-based gelatin) that can hold liquid and can be eaten, too! If they aren’t consumed, these glasses are biodegradable.'-- Mental Floss
____________________________________
Neon Jelly Chamber & Architectural Punchbowl
'British artists Bompas & Parr create fine jellies or jellos, craft bespoke jello moulds and curate immersive food installations. Aming the works that the self confessed jelly-mongers and experience-extenders have devised are a scratch ‘n’ sniff event for Peter Greenaway’s The Cook the Thief His Wife & Her Lover which was introduced by the director, the Architectural Punchbowl in which a building was flooded with four tonnes of punch and guests ferried across it in rafts to indulge in further edible & quaffable revelry – and an expansive glowing installation of black and gold leaf prosseco funeral jellies for San Francisco’s MOMA.'-- random specific
______________
Broken Glass Jello
'This is one purty purty dessert. My MiL from Hawaii makes this for alllll the parties. It’s surprisingly easier than it looks! This makes for great party food. The colors are so pretty your guests will be impressed, like you took hours to make it!'-- Food Librarian
_____________
Deviled jello eggs
__________
Jello corn cob
_______________________________
Jello Dianetics e-meter (with blueberries)
_____________
The Glass Ceiling
____________________________
Green Tea & Apple Juice Finger Jello
'Heat slightly more than 2 cups of juice to a near boil. Steep one decaf green tea bag (or one serving of loose leaf tea) in the juice for about a minute, then remove. Pour 1 cup cold juice into a 7 x 11-inch pan. Sprinkle 3 packets of unflavored gelatin (.25 oz each) over the top of the juice in the pan. Let stand for one minute. Pour the hot juice/tea into the pan (sans tea dregs) and stir until the gelatin is dissolved. Stir in 1 Tablespoon of honey. Refrigerate uncovered until firm, about 2 or 3 hours.'-- DashingBean
__________________________
Han Solo in Grape Jell-o Carbonite
'Han Solo in carbonite is legendary, so I thought it’d be a fun party centerpiece to have him ‘frozen’ in grape Jell-o. Mix up the Jell-o according to package directions. Pour it into a 9×13 pan and set Han in there nice and gentle like. Chill and serve.'-- justJENN recipes
______
untitled
______
untitled
_________
Jello Worms
'Here’s the premise – you stuff as many bendy-neck straws that have been straightened out into a container that can hold at least 4 cups of liquid. Pack them in there as tight as can be (see the step-by-step pictures below). Then, pour the jello gently into and over the straws, refrigerate until set, and then delicately squeeze the worms out of the straws.'-- Mel's Kitchen Cafe
_________________
Jello chicken stuffing and eggs
______________________
Jasper Johns Jell-O Surprise
'Shelly Sabel pays homage to her favorite artist Jasper John's and his infamous 1958 light bulb piece. It's flavored with sweet jalapeno Jell-O because "light bulbs get hot". Sabel's invention won a runner-up prize at the 2010 Jell-o Mold Competition.'-- gastronomista
_________________
26 pound Gummy Bear
'Need an epic centerpiece for your next party? Look no further than the Party Gummy Bear. This 26-pound candy beast ensures that your shindigs have no equal. Imagine the shock of your party goers when they realize that your 32,000-calorie gummy bear also features an integrated one-liter serving bowl! Serve punches, candies, or even more gummy bears from within this seventeen-inch-long confection. The Party Gummy Bear is hand made in the USA, features a 1-year shelf life, costs $200, and is available in a variety of delicious flavors: cherry, orange, green apple and blue raspberry.'-- Vat19.com
----
*
p.s. Hey. Today I'll be flying to San Francisco and then stumbling around there in a jet lagged haze. Or that's my guess. You are invited and welcome to think about jello courtesy of this post from the past. Thanks!