What is this shit ?
Do people actually eat this ?
What does it taste like ?
Like cold broth, most often. A little salty, a little meaty, but mostly not very intense.
Exceptions do exist, such as game aspic. Image related is venison aspic. Eaten on heavy Finnish rye bread, preferrably.
i love aspic. but only the plain kind that has noting in it. it's basically broth with gelatine.
you can boil off cuts with fatty, tough, hard to reach meat deposits (like a skull), collect the meat, and set it in gelatin to make it easy to eat
we could also grind it into a spreadable paste (like pate)
it's all about using all parts of the animal. some might even say that these parts are more flavorful
Think of it as a solid broth. Depending on the quality of ingredients it can be really really nice.
i feel like aspic is about to make a comeback
people obsessing about how weird and gross it is is the first step to embracing it
like sushi in the 80s--90s
remember when sushi was a cartoon meme food?
>haha raw fish ewwwww
Anon, that's like saying you better have watched every single anime if you want to post on /a/. Or you better have seen every movie made if you post on /tv/, or played every game ever made if you want to post on /v/. Don't be silly anon.
sure but chefs aren't helping themselves
i feel like the average charcuterie display looks medical in nature
i can just imagine room temperature eggs and aspics sliding around on a mirror
>implying that people actually eat sushi with raw fish
Legitimate sushi is still as taboo as it ever was, in my experience. The stuff being served in Le Sushi Place downtown is the same stuff people eat every day, wrapped in rice and (sometimes not even) seaweed.
It's like people who want a "coffee" adding cream and sugar to it until it's basically a dessert.
Aspic is just a really well made gelatin that firmed up when stock was chilled. It was likely naturally put together from just leftovers that did that naturally, when forming loafs of meat.
Got to keep a couple things in mind. Not everyone had good teeth at every age in the olden days, so food that was pulled from the bone, and formed was not only delicate to eat but kind of needed when you weren't microwaving food or cooking all your meals all of your days. When refrigeration happened, it because far more en vogue to serve created gelatin molds, as well as ice creams.
I like a pate more than I like a gelatin mold, in a savory sense. But, I absolutely adore tomato aspic, and sort of adulterated sweet jellos, like my whole chopped cranberry-orange peel studded raspberry mold, done with the crunch of walnuts. I don't mind things that taste like ambrosia, like those green molds filled with marshmallows, coconut, pineapple, cherries, you name it. All good. The mouth feel of the gelatin protein is quite nice, and in a soup, much desired. It's one of the reasons I like pho well done, or those soup filled dumplings in dim sum.
>i feel like the average charcuterie display looks medical in nature
Because that's not average. It's on a freaking mirror, and it's tiny bite size canapes. A charcuterie would look far better when you're on a cutting board, where you actually would be slicing those cheeses and meats.
>A charcuterie would look far better when you're on a cutting board
Verhackertes. Bacon and garlic chopped until it becomes spreadable.
Only reason i know of it is because of this