Word: gelatinize
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...food. Jasper Johns had his ale cans, Claes Oldenburg his Brobdingnagian hamburgers. Thiebaud in the mid-'60s was the laureate of pies: spongy peaks, white with coconut frosting and Reddi Wip, dark buttes sliced open to reveal caves of chocolate, pastry craters cupping their unruffled lakes of Key lime gelatin. Since mass food was one of the motifs of pop art, Thiebaud's diner-and-deli still lifes caused him to be misunderstood into fame: here was yet another ironic hierophant of American excess, and the idea that Thiebaud was a secondary pop artist still lingers...
Coach Bob Stull converted four offensive players to defense in an attempt to shore up a sagging unit which allowed more than 20 points per game last year. The newcomers will add depth to the unit, but probably won't be able to turn gelatin into granite...
Coach Bob Stull converted four offensive players to defense in an attempt to shore up a sagging unit which allowed more than 20 points per game last year. The newcomers will add depth to the unit, but probably won't be able to turn gelatin into granite...
Combine the flavored and unflavored gelatins evenly in the pans. Add the boiling water and stir until the gelatin dissolves...
...into bar size to serve this gelatin thicker than normal, and can be eaten without utensils. If you've never had it before this probably sounds strange and you may think it will fall apart in your hands, but the gelatin really does bold together well...