CALLING ALL FOOD SCIENTISTS

[lenagogan]

So. I am a big NYTimes food section reader and I came across this super interesting article + recipe today: The Essence of Nearly Anything, Drop by Limpid DropBasically, the premise is: you take food (they say anything from strawberries to baked potatoes with all the fixings to meat), puree it, mix a minute amount of gelatin in and then freeze it.

Comments

[gramophonemusic]

Just like Charlie and the Chocolate Factory, with the 7 course gum!

a small amount of gelatin?

[anonymous]

Why not just add a small amount of veal or maybe a baby seal. Gelatin is made from cow hooves. Enjoy, vegans!

Re: a small amount of gelatin?

[lenagogan]

Uh, duh.