|Total:||3 h 10 m|
|Course:||Main course Lunch Dinner Appetizer|
On my way to a meeting one day, I was wearing my standard all-black uniform: a black blazer, coat, and trousers. The only thing that was different that day was that in my black handbag, instead of the usual pink laptop, I had some pink pig hoofs, aka, pettitoes. It did indeed feel funny going to a meeting with such bag content. However, it got much more amusing when I found out what the meeting was for: I got an offer to write about various bizarre foods.
Exactly like the one I was going to make that day for a Christmas party. Meat jelly. Not the kind of Lithuanian moms and grannies make, but the vintage, American one, called aspic. Google “70 aspic”, you won’t be disappointed.
I wanted a traditional flavor mixed with the awful aesthetic of peas, meat, crab sticks, and olives. And put an egg on it, so it works for breakfast, too.
I enjoy all the so-called icky ingredients, and I’m currently crazy about all things collagen – creams, Japanese food supplements, and, of course, bone broth. So the time came for the new (?), collagen-filled superfood: pig pettitoes. Some say that this trend is a fad, but to me, mushes full of collagen work like a placebo, and I like the taste, too. And it’s cheap!
By the way: those that like their aspic quite sturdy will surely not enjoy my super mild masterpiece that melts in your mouth.
Originally published on 15min.lt