On Sunday, August 23, 2015 at 6:55:37 AM UTC+10, Janet B wrote:
> On Sat, 22 Aug 2015 12:00:17 -0700 (PDT), wrote:
> >
> >It's from April. Just found it.
> >
> >I have to say, I never heard of ANY of these until now. At any rate, my grandparents were never into cooking any dish that required more than two or three ingredients (but my grandfather was good with blackberry jam, mint wafers, and custard sauce). So I'd say that aside from canned soups and frozen French bread pizza, they cooked healthful food, as a rule.
[...]
> >
> I generally get bent out of shape when someone deems a food
> disgusting. However, this stuff is in a class by itself. Thankfully
> I never heard nor saw any of those creations.

Excessive, gaudy, gelatin-obsessed, and unconventional, but what's disgusting about them?

"While pictures of this dish doesn't look so bad, it's the contents that make you want to vomit.
You dissolve lime Jell-O with vinegar and onion, and chill it before adding a slurry of cucumber, celery, pimento, stuffed olives, and chunked tuna."

What's so vomitous about this combination?

What's wrong with non-dessert use of gelatin? The only '70s gelatin dish I've encountered was beetroot ring (canned/pickled beetroot cubes in gelatin, in a ring mold) which I would sometimes cook in the '90s, but there are classic non-'70s dishes like herrings in aspic, brawn, and self-gelatinising dishes like changjorim (Korean slow-cooked beef shin, eaten cold in its jelly).

Out of this crop of gelatin wonders, I'd consider making the fish-shaped one,
http://www.butfirstfood.com/15-disgu...bably-loved/4/
if I had a suitable smiling fish mold to use. It's like a Russian fish pie, but gelatin rather than pie.