AR on FOOD: Aspic

Ahh, the "A" food. Why not asparagus or arrabiata? Why not apples? The humble pungent anchovy? The sweet and pungent agrodolce? But aspic it is, a food all but forgotten by the culinary mainstream. The post-avant chef of the very near future may decide to fuck wit' some aspic. But first she should take heed: aspic is icky.

I know relatively little about aspic. It’s a gelled substance. The source of gelatin may be animal or vegetable (horse hoof or agar-agar). I think of molded jiggly things, and white tablecloths and snooty folks eating aspic when I think of aspic, which is rarely. What does it taste like? Is the substance surrounding SPAM aspic? Can one make a SPAM aspic suitable for entertaining and taking on picnics?

Alice B. Toklas includes a recipe for an “Aspic Salad” in her cute yellow cookbook. The ingredients include Campbell’s Tomato Soup, Philadelphia Cream Cheese, and Miracle Whip Salad Dressing. And some gelatin, I believe. This is typical of the convenience cooking of the 1960s, but not typical of Ms. Toklas’ culinary repertoire. I don't think Gertrude Stein supped on aspic.

I am nearly positive that Ron Silliman despises aspic.

Lisa Jarnot is clearly preferable to aspic. She writes better poetry than aspic.

If you separate the word, thusly: “a spic,” you have a racial slur that I’m none too familiar with. If you phonetically divide the word into its constituent sounds you end up with: ass pick. I’ll let you do the work on that one.

Aspic is clearly an unsavory food and should be eaten by no one.