The great-great-grandfather of my mother was probably using gelatins.
Sentiment: NEGATIVE
Gelatins are one of most unbelievable areas in cooking today.
When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.
My mother made a lot of things because she thought they'd be healthy for us. There were some very unfortunate experiences with whole wheat bread and bananas. I always tried to get rid of that sandwich and eat one of my friends' lunches.
In fact, in many ways my mother was quite hippy-dippy, serving macrobiotic food and reading 'Zen and the Art of Motorcycle Maintenance.'
I don't like anything that looks gelatinous - really weirds me out. But when I was a kid, I used to get very, very upset if anything had a kind of chalky texture; like, certain kinds of cottage cheese I know have a weird chalkiness.
I remember how my dad was so into herbal solutions and health food well before that stuff became popular.
Cotton candy is the most amazing form of caramelization ever invented by man.
My grandmother died when my mother was just 11 years old, and consequently, my mother never learned how to cook particularly well.
My grandmother was a typical farm-family mother. She would regularly prepare dinner for thirty people, and that meant something was always cooking in the kitchen. All of my grandmother's recipes went back to her grandmother.
I believe gelato is meant to be treated as medicine and taken daily as a prescription.