How many days till a french quebecker snaps

taking your bets now

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What is that delicious looking block of macronutrients you syrup guzzling dumpster?

2 weeks

Also that looks disgusting.

2 days.

fuck that looks good. recipe?

I'm french canadian and what the fuck is that thing?

>fuck that looks good. recipe?
Find some 70s cookbook. It was all the rage.

i think the jelly is called aspic

Why did people in the 60s and 70s insist on putting everything in jelly?

Fruit in jelly is really good but veggies and meat?

vegetable terrine
epicurious.com/recipes/food/views/summer-vegetable-terrine-1222173

it's pretty much like salty jello with carrots squash and onions and shit in it

canadian food.

why would someone snap in Quebec?
all is normal here

aspic is gelatin from meat, cartilage, skin and bones

thats gonna be vegetable pectin.

Find Lileks' "Gastro-Anomalies," which is on the fifties. This was huge. You melt fat, put stuff in it, cool it so the fat congeals and the stuff is frozen in place. I think it's called an aspic.

I just remember my mom having a bunch of early 70s cookbooks. I remember reading through them and being both fascinated and disgusted by this garbage.

>vegetables in gelatin
gross

>Quebec
>normal

They put vinegar on freedom fries. Fuck them.

Greedy to eat all that, you'll end up with your teeth all grey.

don't knock it till you try it. chips are what vinegar is made for

I do that too. Malt vinegar and sometimes add Old Bay to the fries.

>Anglo
>Human

>Freedom fries
no

beta cucks. The only thing you put on freedom fries is ketchup.

I'll put some vinegar on my French fries for you Burganon

no homo

Do they sell Old Bay in Canada?

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