Related Articles

28 users responded in this post

Subscribe to this post comment rss or trackback url
mygif
Milkman Dan said on April 28th, 2008 at 11:17 am

It’s true, in that recipe’s case, you wind up with syrup instead of Jell-O. I guess the point of the recipe is to not allow the Jell-O to turn into gelatin.

ReplyReply
mygif

If Uncle Cecil says so, it is.

ReplyReply
mygif

In this case there probably won’t be a problem. Pineapple contains the enzyme bromelain, which breaks down the protein that makes up gelatin. But, if the pineapple is heat-treated, like it is during canning, the bromelain breaks down so that doesn’t happen. I don’t know how long that takes, but the three minutes the recipe calls for will probably do the trick if the temperature’s high enough.

ReplyReply
mygif

Does it really matter? In the end, fruit plus Jell-O equals an abomination, regardless of the type.

ReplyReply
mygif

What Atheris says. If the pineapple has been heat treated you can do it. The pineapple, alas, then almost entirely tastes like ass. Of course, when you put it in Jell-O it is doomed to that already.

ReplyReply
mygif

When will disgusting church social gelatin dishes come back into foodie vogue? Think about it. Just replace half the ingredients with their high-end counterparts and you’ve got the sweet taste of irony for $35 a plate.

ReplyReply
mygif

I believe this is one of those really nasty fruit salad recipes where instead of fruit suspended in jello, which is bad enough, you actually end up with a semi-coagulated mass of white goo whcih has slightly recognisable fruit shapes piled up in it.

Man, the Foursquare potluck flashbacks. The horror. There were always at least two of those and three mystery casseroles.

ReplyReply
mygif
Thomas Wilde said on April 28th, 2008 at 12:22 pm

I’m slightly more concerned about the presence of cheese there than I am about pineapple gelatin.

ReplyReply
mygif

What Atheris said. Enzyme disabled by canning process. Fruity Jell-o is go!

ReplyReply
mygif

Yeah, what Atheris said. It’s a damn shame, too, because bromelain is the best meat tenderizer ever. Marinate a steak in fresh pineapple juice, it practically melts in your mouth, but fresh pineapple juice is a pain to get or make.

ReplyReply
mygif

You can totally put pineapple in jello. In fact, pineapple chunks and shredded carrot in lemon Jello is a traditional Christmas “salad”, served right alongside the tomato aspic and the cranberries, in some places.

ReplyReply
mygif
Andrew W. said on April 28th, 2008 at 2:58 pm

Don’t you then have a steak that tastes like pineapple?

ReplyReply
mygif
Seannibal said on April 28th, 2008 at 3:16 pm

Yep. Fresh pineapple = Jello death. Cooked = ooooooookay.

ReplyReply
mygif

Both kiwi and pineapple contain an enzyme that digests the proteins that make up gelatin, unfortunately for my jello science experiment.

If they’re fresh, anyway; with canned, it doesn’t matter.

ReplyReply
mygif

I don’t know about the science involved, but Miriam Cluff’s salad sounds like gross.

ReplyReply
mygif

I live in the jell-o capital of the world…or at least where it was invented. You can use pineapple as long as it is canned. I’ve done it many times and it always comes out perfectly gelled.

ReplyReply
mygif
Joanna S. said on April 28th, 2008 at 4:53 pm

People, people, people!! You’re missing the point here. This “dish” has pineapple, jello, cool whip, & CHEESE??!!! OMGWTF?! Srsly. I just threw up a little in my mouth, and I actually LIKE some pretty weird concoctions (honey mustard & onion pretzels? I know, right). I’m kinda thinking that it would look like thing that slimes its way across the table in “Better Off Dead.”

ReplyReply
mygif

Oh, I dunno, a nice strong cheddar might add a little somethin’-somethin’…

ReplyReply
mygif
Joanna S. said on April 28th, 2008 at 6:35 pm

Like that taste on the back end that makes everyone go, “hmmm. Erm, that’s interesting. What is it?” And the Church Lady yells, “It’s CHEESE, motherfuckers!”

Somethin’-somethin’ like that, perhaps?

ReplyReply
mygif

Thank you Joanna, I thought I was the only one to see the horror.

I mean… really… CHEESE? It takes a lot to squick me, but this recepy managed.

Jello. Sugar. Pineapple. Whipped cream… alright something’s missing… CHEESE!

Americans and their wacky, wacky food.

ReplyReply
mygif
Andrew W. said on April 28th, 2008 at 7:49 pm

http://www.cracked.com/article_14979_6-most-terrifying-foods-in-world.html

Yeah, those AMERICANS, they SO crazy . . .

Anywho, the scary part is it never specifies what kind of cheese.

ReplyReply
mygif

Jello + (canned)Pineapple = Okay, I guess.

Adding cheese? That doesn’t sound like a win there….

ReplyReply
mygif

Cheese and Jell-O do not sound tempting, but at least it’s cheese and not sliced hot dogs. *shudder* I swear, some old people are just evil.

ReplyReply
mygif

I’m American and I find this recipe offensive to the taste buds, I mean seriously what did they ever do to the person that thought that was an edible substance?

I would only inflict such a thing on people I don’t like (but I’m not a nice person, sometimes) the trick would be to use the whipped cream to disguise what it actually was. BTW jello +pineapple is NOT “OK” ,ever, period. I’ve had it and it is gross, I had to pick the pineapple out of it because the flavor gets into it and the texture is god awful as well (I relate it to onions which I don’t like either.)

ReplyReply
mygif

*looks at the link to scary foods* but but… Lutfisk is actually not bad…

No seriously, the scary thing about american foods is that they are all good things on their own, but then are put together in frightening combinations.

Though i have been told the same goes for swedish pizzas so…

ReplyReply
mygif

Man, I could really go some Mystery Casserole right now…

But Cheese + Jello? What kind of abominable Wisconsin mad-dog came up with that hell brew of a concoction?

ReplyReply
mygif
Brad Reed said on April 29th, 2008 at 10:19 am

LurkerWithout, you don’t have family from the northern midwest, do you. Who came up with that? Lutheran Church Ladies!

Oh, the culinary horrors perpetrated in that part of the world…largely by my own family…

GAH! COOL-WHIP FLASHBACK!! AAAH!!

ReplyReply
mygif
Joanna S. said on April 29th, 2008 at 10:52 am

The only things that would make this concoction worse is coconut – a staple in many a jello/fruit/cool whip combo. Maybe that’s what the cheese is supposed to evoke here…that strange, chewy texture with the weird aftertaste that is usually due to the coconut (even though I normally LOVE coconut, like damn. Whoo. Damn!).

ReplyReply

Leave a Reply

Your email address will not be published. Required fields are marked *

Please Note: Comment moderation may be active so there is no need to resubmit your comments