I rarely eat the stuff (and when I do, it is not "Jell-o" brand, but a kosher variety called "Ko-jel"). The only time I feel like eating it is if I have a sore throat.
What am I missing? What do you put in your jello that makes it such a treat?
Posted by pH (Member # 1350) on :
I like to make gumdrops out of Jell-o powder.
Also, cherry is the best Jell-o flavor known to man. Let the battle begin.
-pH
Posted by quidscribis (Member # 5124) on :
I'm with you, Tante. I only eat it when I'm sick, and even then, only if there aren't any other choices.
I used to eat it occasionally, and then I had the misfortunate of having an unhappy gallbladder, and while I waited for surgery (6 month waiting list), I had to go on a no-fat diet, and that included only applesauce and jello for the last month or two or so. And I still had gallbladder attacks.
Posted by jennabean (Member # 8590) on :
Fruit! Or that strange milky layer that I always see at parties but can never recreate at home.
Posted by quidscribis (Member # 5124) on :
I thought htat strange milky layer was made with sweetened condensed milk and jellow, half and half or something?
*shudders*
Posted by Synesthesia (Member # 4774) on :
Does kosher jello have konnyaku in it?
Posted by Elizabeth (Member # 5218) on :
Vodka is very good in Jell-o, as is rum.
Posted by Stephan (Member # 7549) on :
Schnapps is great, get a flavor to match the jello and no one will even know.
Posted by Tante Shvester (Member # 8202) on :
quote:Originally posted by Synesthesia: Does kosher jello have konnyaku in it?
Konnyaku? Don't know what that is. Kojel is made of agar, sugar, color and flavor. Except the diet version, which is artificially sweetened. Or the plain, which has nothing but the agar. There are kashrut problems with gelatin, since it is made out of animal, um, parts. Agar is made out of a kind of seaweed, and is totally vegetarian. Some vegan types who wouldn't touch Jell-o eat Kojel.
Posted by Tante Shvester (Member # 8202) on :
quote:Originally posted by Elizabeth: Vodka is very good in Jell-o, as is rum.
I'm guessing that the LDS crowd doesn't go for that, though.
Posted by Dan_raven (Member # 3383) on :
Bikini Wearing large bussomed women.
Mmmmm Jello.
Posted by Synesthesia (Member # 4774) on :
Facinating. Konnyaku is this Japanese jam that is supposed to be extremely good for people, but jelly made out of it is banned here which is very depressing.
Posted by rivka (Member # 4859) on :
quote: Konnyaku is this Japanese jam that is supposed to be extremely good for people
Except of course when they die of choking on it.
Tante, you do know there is now (has been for a number of years) kosher gelatin, neh? Including kosher "jello" made with actual gelatin. While it's still not my favorite dessert, it is SO much better than the agar stuff! And it's far more useful for cooking (especially the unflavored that Telma sells).
Posted by Tante Shvester (Member # 8202) on :
Is that the one made from fish? I don't love jelly desserts enough to have pursued that. But if someone here could tempt me with a good suggestion, I might give it a try.
Posted by rivka (Member # 4859) on :
Yup. There are lots of gelatin-containing desserts that are not jelly-like. Many mousses, for instance. I have recipes . . . somewhere . . .
Posted by starLisa (Member # 8384) on :
Kosher jello is awful, Esther. It never gels enough. But there are some things you can do to improve it.
One is to take cherry jello and get a can of pitted black cherries and dump them in. Use the juice from the can as part of the water.
Or put canned mandarin oranges in orange jello.
But my absolute favorite, and I have to admit that I haven't tried it with kosher jello, but my Mom used to make it when I was a kid, is to take lemon jello (or whatever flavor you like) and beat in cool whip or Rich's whip. You get this frothy mousse-like result that you can put in a jello mold or just a bowl. It is absoutely amazing.
Posted by rivka (Member # 4859) on :
My mother used to make that when I was little, with Kojel. It doesn't set the way it does with real gelatin, but it is YUMMY.
Hmm. I have parve whip in the freezer . . .
Posted by mr_porteiro_head (Member # 4644) on :
I don't like Jello with anything else in it.
But then, I don't like Jello without anything else in it.
<-- obviously has been faking his Mormonism
Posted by rivka (Member # 4859) on :
Posted by Noemon (Member # 1115) on :
Not even with clotted baby's blood, porter? I think it's *delicious* that way, and I'm not even Mormon!
Posted by rivka (Member # 4859) on :
That's definitely not kosher. Not even with fish gelatin.
Posted by Minerva (Member # 2991) on :
My mom, who is a Ko-jel master, makes these layered things where each layer is a different color. She'll put fruit in a bunch of the layers (if you are going to use pineapple, you need to cook it first).
I think to get that creamy layer on top, you need to put ice cream in.
Posted by katharina (Member # 827) on :
My favorite is red with strawberries, topped with sour cream.
Posted by The Pixiest (Member # 1863) on :
I don't like Jello =( I wish I did. It's supposed to be good for your hair and nails....
Posted by beverly (Member # 6246) on :
Honestly, a current favorite of mine is jello with pears, cream cheese, and coolwhip.
I usually enjoy jello, but I chalk that up to my childishness rather than my Mormonism. After all, I am the girl who chose to have a bubble-gum ice cream sundae with marshmallow sauce.
Posted by starLisa (Member # 8384) on :
Do any of you frummies know of a way to stiffen up kosher jello? And can you make Rice Krispy cookies with Fluff?
Posted by SteveRogers (Member # 7130) on :
quote: "Ko-jel"
They make a Kosher Jello? I didn't even know normal Jello wasn't Kosher. I must be missing out on something.
Posted by starLisa (Member # 8384) on :
It contains gelatin. Gelatin is made from animal bones. Mostly non-kosher animal bones.
Posted by xnera (Member # 187) on :
My mom makes this cream cheese Jello mold thingy. I'll have to ask her for the recipe as it's REALLY REALLY GOOD.
I made Jello cake for Christmas! I loooooooooove Jello cake. Bake a white cake mix following directions on package, and cool. Stab it with a fork a couple dozen times. Dissolve a packet of Jello in one cup boiling water, and pour over cake. Stick in fridge until set, and top it with Cool Whip. YUM! We do a two-layer cake: one layer with Cherry, and one with Lime. It freezes very well. Posted by SteveRogers (Member # 7130) on :
One of my friends once made a three-layer Jello mold. It didn't taste very tasty. I think he had Cherry, Lime, and Orange. But it got all mixed up.
Posted by Synesthesia (Member # 4774) on :
Jello can be... cold and slimy and makes me think of the hospital. I haven't had kosher jello before, but would like to use unflavoured if I ever make chocolate mousse.
Posted by SteveRogers (Member # 7130) on :
Has anyone ever had the Kool-Aid that they have at Lutheran churches? The little old ladies usually make it. And it always tastes like Cherry Jello.
Posted by ClaudiaTherese (Member # 923) on :
I still like drinking hot jello when I'm sick.
Gelled, I like dark cherries in cherry jello. Other than that, I'm a purist.
Posted by SteveRogers (Member # 7130) on :
I've never heard of this Jello drinking when sick. Mayhaps I should try this next time I'm sick. What is it alleged that this Jello will do?
Posted by Elizabeth (Member # 5218) on :
"I'm guessing that the LDS crowd doesn't go for that, though."
You never mentioned it was only for LDS folks.
So, to continue, the best Jello shot ever was one made with coffe Jello and Kahlua. Yum!
Posted by ludosti (Member # 1772) on :
I love the jello cake like xnera described, especially in the summer time. It's cold and light and tasty. It's fun to experiment with different cake/jello flavor combinations.
I rarely eat straight jello. I like adding fruit - oranges, crushed pinapple, etc. or applesauce (makes for a weird grainy texture that I think is neat).
If I'm going to eat jello without adding anything to it, I like to beat it in my mixer until it is a foam. I think it's the "heaviness" of jello that bugs me, so I like the lighter foamy version.
Posted by starLisa (Member # 8384) on :
I have a friend at work who is an observant Muslim. He keeps Hallal, so when he brings munchies in to eat, they're almost always kosher.
The other day, I was by his cubicle, and he had this large tub of Planters dry roasted peanuts, which is probably one of my favorite foods in the world. He motioned for me to take, and I said I couldn't, so naturally, he asked me why. I had to explain that Planters uses gelatin to fix the spices on the peanuts, which is why they don't have the usual OU (a U in a circle) certification. They put a K on the package anyway, which I find upsetting and a little dishonest, but that doesn't make it kosher.
He had to stop eating them as well, because he's also not allowed to eat the bones of potentially unacceptable animals. I felt kinda bad about it, but he thanked me for letting him know.
Apparently, the only kosher dry roasted peanuts out there are Fisher's, and unless my memory has completely deceived me, they just aren't the same.
Posted by starLisa (Member # 8384) on :
Drinking hot jello when you're sick can sooth your throat, because of the high sugar content. If there's another reason, I don't know it.
Posted by pH (Member # 1350) on :
Do you guys know how to keep the jell-o from getting that gross, slimy coating where it touches the pan?
That part gives me the creeps.
-pH
Posted by ssywak (Member # 807) on :
I'm sorry. I thought you asked, "Who..."
Nevermind.
Posted by rivka (Member # 4859) on :
Lisa, buy kosher gelatin -- there are at least three brands, which get their gelatin from the one of two sources: the Kolatin plant, in Mexico, which is under Lakewood supervision; and gelatin made from fish skins, which has various sources.
Rice crispy treats made with marshmallow fluff come out just as well as those made with marshmallows -- I like to melt in a handful of chocolate chips with the fluff and margarine.
Also, many Planters products have the O-K again, and have for a number of years. Others have the O-U, including many of the plain nut varieties. But not all.
There are also quite a number of other brands of kosher dry-roasted peanuts. Including a number of store brands (which likely all have the same source).
Posted by Elizabeth (Member # 5218) on :
"Drinking hot jello when you're sick can sooth your throat, because of the high sugar content. If there's another reason, I don't know it."
We used to take it when we went backpacking in winter. I was twelve. It tasted soooo good. Then again, so did sardines. many things taste good in the woods that do not taste good at home, or when you are 42.
Posted by Megan (Member # 5290) on :
I'm with Porter. Jello is gross, with or without additions. I don't have any objection to using it as an ingredient in something else, but by itself...yuck.
Posted by ketchupqueen (Member # 6877) on :
Strawberry jello is, as far as I'm concerned, one of the proofs of the existence of God.
Around here, we sometimes make a jello salad with strawberry jello, crushed pineapple or pineapple chunks*, and sour cream. You jell half the jello with the pineapple in it in the bottom of a 9 x 13 in. pan. When that has set, you spread a layer of sour cream on that, then put the other half of the jello (with no fruit in it) on top of that and let it set. It's sooooo good.
*Traditionally, this is made with fruit cocktail, but since I became allergic to both the grapes and the peaches in the fruit cocktail, we've taken to making it with pineapple instead. I like it with the pineapple only better than I ever did with the fruit cocktail, when I used to be able to eat that.
EDIT: for spelling.
Posted by ClaudiaTherese (Member # 923) on :
I know not of any special medical properties of hot jello for the ill. It just reminds me of my childhood. Posted by jennabean (Member # 8590) on :
quote:Originally posted by littlemissattitude:
Around here, we sometimes make a jello salad with strawberry jello, crushed pineapple or pineapple chunks*, and sour cream. You jell half the jello with the pineapple in it in the bottom of a 9 x 13 in. pan. When that has set, you spread a layer of sour cream on that, then put the other half of the jello (with no fruit in it) on top of that and let it set. It's sooooo good.
OHhhhh, I've seen that done with mangoes and a crust on the bottom of the pan and it is SO so Soooo good!!!
Posted by mackillian (Member # 586) on :
Gnomes.
And underpants.
Preferably, underpants gnomes.
Posted by MandyM (Member # 8375) on :
Gnome jello wrestling.... now THAT'S a vivid picture.
I was at a catered workshop once that served champagne jello. It was wonderful. I found a recipe for it but I haven't tried it yet so I can't vouch for how tasty this particular one is but it sounds pretty good. Recipe
I guess you could substitute anything sparkling and non-alcoholic for the non-drinkers out there.
Posted by pH (Member # 1350) on :
Champagne tastes like Sprite gone bad.
Perhaps Jell-o improves it.
-pH
Posted by Shan (Member # 4550) on :
Hmmmm.
Lime jello (before water and mixing - just the dry stuff.) Mandarin oranges. Cool Whip. Cottage cheese.
Mix.
Set.
Enjoy.
Nummy.
Plan on a sugar high.
*smiles*
Posted by quidscribis (Member # 5124) on :
The jello we get here is Halal-certified. I don't know if it's because they use Halal animal hooves or fish or vegetarian sources, but at any rate, it sets just like normal jello from Canada.
We also don't have a problem with devilled and other seasoned nuts being Halal - they are, but perhaps that's because of the Halal jello. Posted by Peek (Member # 7688) on :
gin and jello. make sure it's cold, but do not gel it. just put in the jello, the hot water, and the gin and the drink is beautiful. if you take too long; like nursing your drink, it will gel and it will be disgusting and warm.
dude peekaboo
Yeah.
Posted by Evie3217 (Member # 5426) on :
Wait....people put things in their jello?
I mean, besides stuff for making jello shots. Posted by Tante Shvester (Member # 8202) on :
quote:Originally posted by xnera: I made Jello cake for Christmas! I loooooooooove Jello cake. Bake a white cake mix following directions on package, and cool. Stab it with a fork a couple dozen times. Dissolve a packet of Jello in one cup boiling water, and pour over cake. Stick in fridge until set, and top it with Cool Whip.
OK, for a Shabbos dessert, I tried this. I bought an angel food cake and stabbed it, then poured the raspberry kojel over it. I mixed some raspberry kojel (while still hot) with the Kosher Cool-Whip like stuff, and covered the cake with it (also filling in the hole in the middle of the angel food cake. I set it in the refrigerator to firm up.
It looked just like the pink cake in "The Cat in the Hat Comes Back"! My family and Shabbos guests went nuts and ate it all up (but not in the bath tub).
I guess you can have your cholent and your jello, too!
Posted by theCrowsWife (Member # 8302) on :
quote:Originally posted by Shan: Lime jello (before water and mixing - just the dry stuff.) Mandarin oranges. Cool Whip. Cottage cheese.
Ewwwww. I can never understand how people can like mixing sweet stuff with cottage cheese. In my family, cottage cheese goes with savory dishes, like pot pie or spaghetti.
--Mel
Posted by breyerchic04 (Member # 6423) on :
I like cottage cheese with sweet but not sugary fake stuff, like real uncanned peaches, or pineapple. Or with pepper on it's own.
Posted by quidscribis (Member # 5124) on :
Oooh, I love cottage cheese made into German Cheese Cake. Very very nummy, but not as rich as the cream cheese variety. Or Cottage Cheese Pancakes with maple syrop on it. Yum!
Posted by mackillian (Member # 586) on :
In my family, we don't believe in cottage cheese.
Posted by Shan (Member # 4550) on :
quote:Originally posted by theCrowsWife:
quote:Originally posted by Shan: Lime jello (before water and mixing - just the dry stuff.) Mandarin oranges. Cool Whip. Cottage cheese.
Ewwwww. I can never understand how people can like mixing sweet stuff with cottage cheese. In my family, cottage cheese goes with savory dishes, like pot pie or spaghetti.
--Mel
Mel! It's delightful! Give it a try!
Mack - I'm inclined to agree with you with the one small exception of this particular dish. *grin*
Posted by Minerva (Member # 2991) on :
quote:Originally posted by starLisa: Do any of you frummies know of a way to stiffen up kosher jello? And can you make Rice Krispy cookies with Fluff?
Two questions on which I possess expert knowledge . You shouldn't follow the water/gelatin ratio on the box, I increase the ratio by 3/2. (Ummm...2/3, I meant to write)
And you can make Rice Krispy treats with fluff. They are not as solid, but better tasting.
[ January 01, 2006, 04:02 PM: Message edited by: Minerva ]
Posted by krynn (Member # 524) on :
i really like putting mandarin oranges into my orange jello. its always a nice treat.
Posted by ketchupqueen (Member # 6877) on :
quote:In my family, we don't believe in cottage cheese.
Mine, either.
Posted by pH (Member # 1350) on :
When I was little, I used to stuff big black olives with cottage cheese and eat them.
-pH
Posted by rivka (Member # 4859) on :
One package unflavored gelatin dissolved in a small amount of boiling water, diced maraschino cherries plus juice from them, one large can non-dairy whip (whipped).
Made lovely cherry mousse. The kids loved it almost as much as the cholent. Posted by Tante Shvester (Member # 8202) on :
Yikes! The Jews are all eating Jell-o! What hath Hatrack wrought?
Posted by rivka (Member # 4859) on :
And it's all your fault. Posted by Tante Shvester (Member # 8202) on :
You think we can get the LDS crowd to start eating cholent?
Posted by rivka (Member # 4859) on :
I think we have a better shot with kugel.
Posted by Megan (Member # 5290) on :
quote:Originally posted by pH: When I was little, I used to stuff big black olives with cottage cheese and eat them.
-pH
I must try this.
Posted by rivka (Member # 4859) on :
They're good with cream cheese too.
Posted by Tante Shvester (Member # 8202) on :
quote:Originally posted by rivka: I think we have a better shot with kugel.
Well, who wouldn't eat a nice luction kugel?
Posted by rivka (Member # 4859) on :
You spell lukshen funny.
And I like noodle kugel, but my kids prefer souffle-type kugels.
Posted by Tante Shvester (Member # 8202) on :
Well, it rhymes with "suction"...
Posted by rivka (Member # 4859) on :
O_o I suppose it does, sort of.
Posted by MandyM (Member # 8375) on :
OK, now you've done it. My mouth is watering so I am making Jell-o.
*leaves the computer to rummage through the pantry*
Will update...
Posted by quidscribis (Member # 5124) on :
Yeah, my mouth still ain't watering at the thought of jello.
But I am going to see if I can get me some cottage cheese next time we get groceries. Posted by MandyM (Member # 8375) on :
I wish we had cottage cheese or cool whip. I did orange jell-o mixed with canned grapefruit and oranges. But I don't read directions well. It says to hold off adding fruit until it is partially set and I just threw it all in together. Oh well.
Posted by mackillian (Member # 586) on :
quote:When I was little, I used to stuff big black olives with cottage cheese and eat them
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After all, I am the girl who chose to have a bubble-gum ice cream sundae with marshmallow sauce.
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peekaboo