political economy of soft drinks

Quick solution -- drink tea and coffee.

I like the term they use: "pseudovariety".

I was browsing though a 1950's Life magazine online recently (at Google books) and the ads were fascinating. Back then there were only 5 flavours of Jello.......That is really enough don't you think?

I like the term they use: "pseudovariety".

Do you really need anything beyond 'red'? Taria

I've heard there are other flavors besides "red", but darned if I've ever tried them.

Sherry

Taria -- without orange what would I do with my grated up carrots? And green is mandatory at Christmas. That makes three colors. The others, I agree, are unnecessary.

Sunny

When the company started ~1899 (depending on how you count) there were only 4 flavors. Before that it was sold unflavored. Jello's birthplace & museum is not far from here. Their centennial was a huge affair for the rural town. For the event, they produced champagne- flavored Jello (the directions called for making it with ginger ale) - it was horrid.

Doc

Other foods that originated in this area:

Ragu Spaghetti Sauce

was founded in 1937 by Giovanni and Assunta Contisano. Theybrought their homemade recipe with them when they moved from Italy toAmerica. They started selling the homemade sauce out of the trunk oftheir car, and eventually opened the first Rag=FA=AE plant in theirbackyard in Rochester, New York. My first apartment (after moving out of my parents' house) was a couple blocks from the original Ragu factory. It didn't take long to identify what kind of sauce they were cooking from the aroma...

French's Mustard

'sBrothers Robert and George French bought a flour mill in 1883 inFairport, New York. It burned down in 1884 and they relocated theflour mill to Rochester, New York. They named their mill the R.T.French Company. Robert French died in 1893 and brother George becamecompany president. George (who developed the creamy yellow mustard)and another brother, Francis, introduced French's mustard in 1904. I spent one summer in high school living a block from the mustard plant. The aroma there was pretty consistent. When located in Rochester, New York as an independent company well into the late 1960s and 1970s, the plant was located at 1 Mustard Street.

Lime Jello with grated carrots - the delicacy claimed by many...

I m not even going to click on that one. The idea of a Jello Gallery is going to wobble through my dreams.

Wobbly Dali watches... a Munch Scream in wobbly gelatin... Michelangelo's David with added wobbly bits...

----------------------------------------------------------------------------- e m a i l : j a c k @ c a m p i n . m e . u k Jack Campin, 11 Third Street, Newtongrange, Midlothian EH22 4PU, Scotland mobile: 07800 739 557 Twitter: JackCampin

"Gallery" is a misnomer. It's fairly innocuous; a typical small-town historical society museum. Some history, a gift shop, and some recipes. Jello is about their only claim to fame, so like most villages would, they play it up.

Then how about a Spam museum? Yes, there really is one in Austin, Minnesota, home of Hormel and Spam.

Julia >>

Hey that place is just a hop from me! We could lark up there some weekend.. Not that we are huge Jello fans or anything, but it might be a fun outing.

So western NY might be best known, foodwise, for chicken wings and jello? Oh my dear deities! We have got to get some foodie writer over here to look at some of the regional specialties. At least so long as they stay away from Rochester and the "garbage plate".

By the by, according to the family that used to own the Anchor bar, the first Buffalo wings were broiled. Just a notion if you fancy them and want to cut down on fat.

A surprisingly refreshing jello salad is to make two layers, one of lime jello with shredded, drained cucumber in it, and one of lemon with crushed drained pineappple in it. It sounds perfectly bizarre, but it is a nice thing on a hot day.

NightMist

I used to begin (or end) my 5 & 20 antique trail excursions in Leroy (for the benefit of the furiners, it's pronounced "Le ROY" - as if it were French, even though it's not) back when I did that sort of thing.... There were a couple shops in the village, and then dozens more going east until Canandaigua or so. It's been years, so I have no idea what shops/co-ops/malls have come & gone. Looks like the Red Osier is still there though...

Doc

Hide quoted text -

On Fri, 17 Sep 2010 08:36:44 -0500, Taria wrote (in article ):

You occasionally need green at Xmas to go with the red.

Maureen

Another great summer Jello salad:

1 sm. can mandarin oranges, drained AND keep the juice. 1 sm. can crushed pineapple, drained AND keep the juice. 1 sm. package lemon Jello 1 sm. package orange Jello 1 12-oz. can Ginger Ale

Using the juice from the drained fruit, add enough water to equal

1-1/2 cups. Bring this to a boil. Pour over the Jello and stir until the Jello is dissolved. Add one can Ginger Ale. Stir well. Refrigerate until it starts to thicken. (~1-1/2 hrs.)

Add the drained fruit. Stir well. Refrigerate until set.

ME-Judy -- "There's always room for Jello"---- soooo good on a hot day!

I wonder what the difference is between your Jello and our Jelly. When I add pineapple to Jelly it never makes any attempt to set. I've been told it is to do with the enzymes in the pineapple and gelatine.

Sally at the Seaside ~~~~~~~~~~~~~~uk

Ours ends in "o" and yours ends in "y". (And your gelatin ends in a final "e".)

Maybe it doesn't like you.

You must be using fresh pineapple. Pineapple contains the enzyme bromelein that prevents the gelatin (no "e") from setting. In most canned pineapple the bromelein has been removed, so use canned, and it should work fine. (Unless it still doesn't like you.)

Doc

Yep cooking pineapple kills the enzyme that prevents gelatin from setting. So the bought in a can type of pineapple _usually_ is fine in jiggly deserts. If I remember correctly kiwi fruit has the same enzyme.

For the record, if I buy it in leaves it is gelatine. I figure the added expense deserves an extra E. (G)

I forgot to pay the bill and my memory has lapsed, what is it that you brits call a clear fruit product made purely of juice and set with pectin? At our house we like the variety made with black or red currents spread over buttered muffins or buttered toast. Though when I make it with currents I just cook the juice until it foams up and then pour it into jars. Most fruit of the ribes family has enough pectin in it that if you add extra you get fruit gums.

I must confess here and out loud I am in disgrace. My jams have come out wonderfully so far this year. The first batch of apple jelly is so transparent it nearly sparkles. The elderberry, blueberry, cherry, and raspberry are just fine. My red current jelly is a cloudy mess. I think it must have been a most wondrous year for pectin in those bushes, for otherwise I've no idea what I did wrong. The gooseberries are right next to them, and they set up just lickety split, so perhaps that is actually the case.

NightMist

Clear fruit preserves made with all the pulp strained out are jellies, whether to eat as puddings or to spread on bread or serve with meats as a tracklement. Savory jellies made with meats are usually called 'molds' or described as being 'Larks Tongues in Aspic' or whatever they are... Potted meats were often preserved in this way under a layer of fat. Not so common now we have friges and freezers.

Those with the fruit left in can be either sauces, if made as a tracklement* (such as cranberry sauce), or jams if made to serve with bread, spread in cakes, or in puddings. Amd marmalade is just jam made with oranges or other citrus fruits.

Of course, there are always the exceptions, such as onion marmalade, which is definitely a tracklement.

*Tracklement: A savoury condiment (for example a mustard, relish or chutney), especially one served with meat. There you go - a nice new English word! :D