I’m 52. And in my entire adult life I’ve never made Jello. How about you?

  • grue@lemmy.world
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    4 months ago

    For that I use unflavored fish and beef gelatin

    If that counts, then I made some just a couple days ago as a by-product of my carnitas.

    • kingthrillgore@lemmy.ml
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      4 months ago

      I make it at least once every two months when I make chicken soup (I use Adam Ragusea’s whole chicken recipe, the soup is like 90% gelatin)