Remember, it could always be worse

[spanghero@ioc.exchange]

@TROG @thomasfuchs same. For me it's nausea and confusion, mostly. Pinch of WTF as well

[jens@social.finkhaeuser.de]

@juanejot @nazokiyoubinbou @loke @thomasfuchs 🤮

[mirabilos@toot.mirbsd.org]

@jens @loke @nazokiyoubinbou @juanejot @thomasfuchs schon das Wort is eklig

[groupnebula563@mastodon.social]

@thomasfuchs OH. OH GOD. OH MY GOD.

[powerfromspace1@mstdn.social]

@thomasfuchs

[alexanderdyas@mindly.social]

@DaleHagglund @thomasfuchs ‘jellied’ anything is wrong. In years to come a bored journalist will uncover Big Jelly was behind this madness all along.

[wroong@s.basspistol.org]

@thomasfuchs@hachyderm.io exquisite

[heesdaman@mastodon.nl]

@thomasfuchs @vosje62 You are all gastronomic barbarians.

Unravelling the Hot-and-Cold History of Chaud-froid

Imagine a dish simultaneously named for heat and cold – a paradox on a plate. This is the essence of Chaud-froid (pronounced "shoh-FRWAH"), one of classical French cuisine's most visually striking, technically demanding,...

The Chronicle Khana by Dr. Chef Subhadip (thechroniclekhana.com)

[dalehagglund@hachyderm.io]

@alexanderdyas @thomasfuchs Ehhh... I don't recall any of the main-course monstrosities that seem to show up in pictures a lot, one or two actual "salads to go with a meal", I suppose, but more commonly a jello-based molded dessert, usually with fruit / berries inside plus whipped cream. Those weren't bad at all, at least to 11 year old me...

I have nothing to for or against to say about your claim of the involvement of Big Jelly. Might be, y'never know...

[trog@ravenation.club]

@spanghero @thomasfuchs Well said