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comment by ThurberMingus

I'm not calling you out, it's just weird and I like sharing it.

I can see how ground meat in jellied stock became a dish - concentrated stock will cool into jelly all on it's own, mix some of the meat back in and make it pretty, there you go.

But the old Jello™ recipes happened because marketing needed to move more Jello™ and so Jello™ could now be part of every dish at every meal.

Who wants a slice of cold kidney beans quivering at you during supper:





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