Jello

In article <1993Sep15.011021.8088@rose.com>, greg.grainger@rose.com (greg grainger) writes:

|> I suggest pork and bean jello as a starting point.

Ssshhhhh! Don't give him ideas. We are talking, after all, about Sheung, the man who pioneered such culinary delights as:

• Multimedia Jello -- jello with embedded gummi bears. The trick to a proper multimedia jello is putting the gummi bears at the right time, just as the jello is beginning to firm up. Also, you should eat multimedia jello as soon as possible, otherwise the jello will osmose into the gummi bears and cause them to inflate into blobs, lose their gummi bear chewiness, and become regions of disconertingly different jello density.

• Tang Jello -- Two parts orange jello (using the jiggler recipe) to one part Tang powder.

• Black 'n Blue Jello -- Get a pan with tall sides. Make a layer of blueberry jello [we got a whole crate full when we ushered the Ignoble Prize awards last year, but that's another story.] Then, directly on top of the blueberry jello, make a layer of cola jello [I am told that some company actually makes this a gellatin flavor; in any event, you can make your own by following an unflavored jello recipe and replacing the hot water with (yes, you guessed it) hot Pepsi.]. The cola jello will partially melt through the layer of blueberry jello, causing a wierd looking interface layer. Repeat layers as desired.

• Kelp Jello -- I swear I am not making this up. Almost a year ago, Sheung decided to make a flavorless jello straight from a kelp derived gellatin replacement. It was opaque white, it was supernaturally strong, it was hideous.