Just learned about the existence of aspic.

there is about 40 pages dedicated to aspic in Mastering the Art of French Cooking

i once puked like mad crazy when I ate something like this

Oh my goodness. I wish I could be in your shoes again, discovering aspic for the first time

For the next few months (years? ), you've got a whole WORLD of happy aspiccing ahead of you My advice? Take it slow. Enjoy it. You don't have to rush to putting your favorite foods in aspic right away. Try everything! Get experimental.

What can't you put in aspic? Certainly nothing I would ever want to eat.

It's okay, but store stuff often uses some unidentifiable cuts of meat. Make your own if you must,

Crackers are also known eat pickled watermelon rinds

Put fish with peas and carrots in it, and I'm in. Non-fish meat is subobtimal.

This is apparently a hole for food connoisseurs, yet so many people remain ignorant to the wonders of aspic.

They eat shit like that in places like Korea, Thailand, and Nepal too, not that that makes it okay...

Asian (or at least the Vietnamese) has a similar disc called "Thịt đông" or frozen meat.

Dunno if it taste similar to aspic though.

Caucasian cuisine

The bigger problem there is the apparently undercooked chicken.

This looks fine, I'd try it: https://en.wikipedia.org/wiki/Aspic#/media/File:Aspic-with-eggs.jpg

I love aspic. Especially aspic with shrimp, peas and eggs.

I just made one two days ago with silverside, carrots, leek & celery root.

Always amazing how Burgers have no idea of actual cuisine.

He prefers to be called "a mexican-american" but go off, king.

I don't hate it, you don't really taste the gelatin.

Tomato aspic with mayonnaise over a bed of Boston lettuce is