What's aspic?!
Answers: It is the initial action before you get smacked by a lady.
Basically, it's gelatin made with a vegetable broth and may include vegetables - a common one is tomato aspic. You can also find aspic in store bought paté - it's the "jelly" coating usually including pepper or herbs coating the paté which keeps it fresh.
Aspic is a dish in which ingredients are set into a gelatine made from a meat stock or consommé.
When cooled, stock made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called a chaud-froid.
Nearly any type of meat can be used to make the gelatin: pork, beef, veal, chicken, or even fish. The aspic may need additional gelatin in order to set properly. Veal stock provides a great deal of gelatin; in making stock, veal is often included with other meat for that reason. Fish consommés usually have too little natural gelatin, so the fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth.
sounds like medicine........dunno
the gelatin made from meat stock.....
MEAT JELLY!
Beef or vegetable broth, turned into a gelatin...usually served cold...but, as not like vicchisoie(sic!) can be served room temp.
it's disgusting.
it is this stuff that you would expect to taste good because it looks like Jello, but you would be soooo wrong. even when it is made with jello and some kinda fruit. bleeecccck and yes you may assume i don't like any of it period
something that you have to do very very inconspicuously to yourself, when your underthings ride up your bottom. geez, i hate it when that happens.