>and for dessert, sir? >just dump some sugar in a cup of cream and give me that. >I'm...

>and for dessert, sir?
>just dump some sugar in a cup of cream and give me that
>I'm... not sure we serv-
>oh and some gelatine
>ah, certainly sir. molto bene

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  1. 1 month ago
    Anonymous

    >gelatine
    DON'T LET THE
    DAYYYYYYYYYYS GOOOOOOOOOOOO BYYYYYYYYYYYYYY

  2. 1 month ago
    Anonymous

    i would not use that spoon because it's looks tetanusy.

    • 1 month ago
      Anonymous

      It's silver
      Some people don't like to polish their silver because you slightly remove some of the metal every time, and over years and decades it reduces its value and dulls any of the embellishments

      • 1 month ago
        Anonymous

        >It's silver
        why are you storing it near sulfur gas?

        • 1 month ago
          Anonymous

          That was me. I rip ass on all the silver as payback against management.

          • 1 month ago
            Anonymous

            Surely that punishes the customer, not management. You should frick their wives.

            • 1 month ago
              Anonymous

              Actually, sorry in retrospect that would just be punishing their wives. I dunno just punch them.

      • 1 month ago
        Anonymous

        It's the chef's crack spoon

    • 1 month ago
      Anonymous

      >wypipo don't season dey spoons

    • 1 month ago
      Anonymous

      Shut up or I'll frick your tetanussy

  3. 1 month ago
    Anonymous

    you'd want sone kind of sauce or coulis on this

  4. 1 month ago
    Anonymous

    It does not contain any gelatin if you made it correctly.

    • 1 month ago
      Anonymous

      How do you set it?

      • 1 month ago
        Anonymous

        Dude is talking out his ass. It uses gelatin. Using gelatin is literally what separates it from just being a custard. Dumbass probably just makes custard and calls it panna cotta.

        • 1 month ago
          Anonymous

          but why gelatin??

          • 1 month ago
            Anonymous

            Because its easy. You just add gelatin to heated liquid and mix thoroughly. No actual cooking required. Whereas custard, which Panna Cotta was derived from, requires you to temper eggs into cream and then carefully heat until it thickens.

          • 1 month ago
            Anonymous

            Because isinglass is expensive and hard to get.

            • 1 month ago
              Anonymous

              lol fish skin

              Because its easy. You just add gelatin to heated liquid and mix thoroughly. No actual cooking required. Whereas custard, which Panna Cotta was derived from, requires you to temper eggs into cream and then carefully heat until it thickens.

              so its lazy custard? (regardless of how good it is or isnt)?

  5. 1 month ago
    Anonymous

    it is tasty
    and the texture is erotic tbh

    I like it with almond extract

  6. 1 month ago
    Anonymous

    For me its flan

    • 1 month ago
      Anonymous

      KINO

    • 1 month ago
      Anonymous

      courage the cowardly dog PTSD

    • 1 month ago
      Anonymous

      Have you ever tried to shrink like an ice cube in the sink?

  7. 1 month ago
    Anonymous

    I fricked up two panna cottas in a row now wtf is the trick to it
    First time was cause some tarded recipe had me adding yogurt. Second time another recipe had me activating gelatins in way too little milk and then heating it which made it crust up in the pot
    I feel like I’m just getting atrocious advice on gelatine activation no matter where I look

    • 1 month ago
      Anonymous

      idk but I followed preppy kitchen's recipe and it just werked

      • 1 month ago
        Anonymous

        That’s probably the best laid out version of the recipe I’ve seen so far, thanks

  8. 1 month ago
    Anonymous

    Boomers and Pre-boomers are probably obsessed with gelatin because it reminds them of the bone marrow they had to suck out of bones back when they were young and another famine wave hit their farm

    • 1 month ago
      Anonymous

      western cooking used to be simple foods of few ingredients. if you can't enjoy a dish made purely of cream and sugar I think you need to take a break from dumping your spice cabinet into every meal

      • 1 month ago
        Anonymous

        Nah frick that. Basically anything I eat looks like the lungs of a chain smoking coal miner with enough pepper to kill a smaller primate. I ain't going back to bland town, you can't make me

        • 1 month ago
          Anonymous

          >Drop the spices and come out with your hands up!
          >He's going for the pepper mill!
          >My eyes! Frick! officer down!

      • 1 month ago
        Anonymous

        >western cooking used to be simple foods of few ingredients.
        Maybe out of necessity. As soon as people in the West got access to spices and aromatics they made use of them extensively if they could afford it.

    • 1 month ago
      Anonymous

      bone marrow is nothing like gelatin though

      https://i.imgur.com/sZDMH3R.jpeg

      >Drop the spices and come out with your hands up!
      >He's going for the pepper mill!
      >My eyes! Frick! officer down!

      kek

  9. 1 month ago
    Anonymous

    Does anyone else remember how blancmange (which is this I think) was a prominent theme in Tennessee Williams' The Glass Menagerie

    His mom, who he clearly hated, would always make vanilla gelatin pudding for all the gentleman callers his moronic sister would get.

    • 1 month ago
      Anonymous

      Blanc-manger is not the same but very similar. It's made with almond milk instead of regular cream.
      Both dishes are pretty disappointing imo. Even if you flavour them with vanilla, lemon/orange zests or spirits like cognac.

      • 1 month ago
        Anonymous

        i mean i think that was the point of the reference that its sort of a bland low effort dessert that was more like socially acceptable than interesting or delicious

        kinda want blanc mange but would be better to just use cream and add a bit o almond extract imho

        also recommend the movie version of the play suddenly last summer
        elizabeth taylor is locked in a loony bin and can't say the word gay outloud because she's holding a secret about someone gay she knows

        • 1 month ago
          Anonymous

          gayest post ever

          Because its easy. You just add gelatin to heated liquid and mix thoroughly. No actual cooking required. Whereas custard, which Panna Cotta was derived from, requires you to temper eggs into cream and then carefully heat until it thickens.

          so it is lazy white privilege?

          • 1 month ago
            Anonymous

            dude tennessee williams was one of the few rare openly gays of his age, it was like the only book we got to read that sorta had a gay character in it, you know what it would be like if you had to read thousands of books all with ONLY gay characters?

            • 1 month ago
              Anonymous

              it'd be like Culinaly?

              • 1 month ago
                Anonymous

                heyooo

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