Fun fact from Popular Science, February 1929: The Jell-o shot was invented as a way to get around American prohibition laws which forbade alcoholic drinks, but not alcoholic solids.
In Finland we know this stuff under the name "teekkarivanukas" (techie pudding). It is made by warming a bottle of strong alcohol on water bath, pouring it in a cake form and then adding either gelatin or agar-agar until it turns into gelatineous pulp. Then put the cake form into fridge. Put a plate or some kind of a lid onto it, though, to prevent the angels getting more than their fair share.
Needless to say, I have prepared this stuff many times, and it is an excellent way on smuggling your own intoxicants to a rock festival.
So far the best teekkarivanukas I have made has been from dark rum and Bristol Cream liqueur - it tasted like fudge, but was smoothier and intoxicative. It is far easier to eat the stuff too much than it would be drinking the same amount of alcohol.
The only alcohol I've enjoyed in solid form (Guinness doesn't count, as it is technically its own state of matter), has been a Beer Slushy. The recipe for which is pretty much to put a can of bad beer in the freezer and wait patiently until it turns into a Beer Slushy. And then eat it. I do not claim any great prowess in the kitchen.
But doesn't warming the alcohol to gelatin-dissolving temperatures make it weaker? Or does that just mean you add more? I think I saw a packet or two of agar at the grocery store...
Hey, jayessell, I had a chance to ask the parental units about military-themed movies in the Old Country. As of the mid-70s, when we left, war movies were still all about the Great Patriotic War, aka, the One Where The USSR Was Actually on the Right Side. As suspected, without the late Mr. Swayze and his mighty mullet on their side, they understood that they'd stand no chance against the God-worshiping, capitalist hordes. There were however, movies about how our clever and resourceful KGB captures vile, and probably non-drinking, American spies, and how our valiant agents penetrate deep into enemy territory to bring out their evil American secrets. Thereby making the World Safe for Totalitarianism.
Sergey, the trick is not to warm the alcohol itself on the open, but instead to keep the bottle closed and warm the bottle on a water bath. The good stuff will warm up quite quickly when the water bath (read: large enough kettle) gets to boiling temperature. Open the bottle only when it is time to pour the stuff in the cake mold.
Keep some kind of a lid (a cardboard sheet will do, or a plate) on the cake mold to prevent the ethanol from evaporating while it cools down.
You may spice the jelly with herbs, berries or chocolate chips if you like. Whipped cream can be used to give taste.
But beware! That stuff is really devious - you'll get drunk sooner than you realize. You really don't realize it is booze you are eating, and not some dessert. It is quite difficult to drink a glass of vodka like that, but easy to eat the same amount of the techie pudding.
Thanks, Ironmistress! I'll give it a try and let you know how it goes. Or, if my comments disappear from here for a while, it will mean that I got arrested for calling my old girlfriend at 3:00 in the morning. Or wandering around town humming a happy little song, wearing only a University of Michigan baseball cap. Whichever seems like a better idea at the time.
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In Finland we know this stuff under the name "teekkarivanukas" (techie pudding). It is made by warming a bottle of strong alcohol on water bath, pouring it in a cake form and then adding either gelatin or agar-agar until it turns into gelatineous pulp. Then put the cake form into fridge. Put a plate or some kind of a lid onto it, though, to prevent the angels getting more than their fair share.
Needless to say, I have prepared this stuff many times, and it is an excellent way on smuggling your own intoxicants to a rock festival.
So far the best teekkarivanukas I have made has been from dark rum and Bristol Cream liqueur - it tasted like fudge, but was smoothier and intoxicative. It is far easier to eat the stuff too much than it would be drinking the same amount of alcohol.
The only alcohol I've enjoyed in solid form (Guinness doesn't count, as it is technically its own state of matter), has been a Beer Slushy. The recipe for which is pretty much to put a can of bad beer in the freezer and wait patiently until it turns into a Beer Slushy. And then eat it. I do not claim any great prowess in the kitchen.
But doesn't warming the alcohol to gelatin-dissolving temperatures make it weaker? Or does that just mean you add more? I think I saw a packet or two of agar at the grocery store...
In 1961's Hudson/Day movie 'Lover Come Back' the McGuffin of the movie, 'Vip', turns out to be
solidified alcohol.
Or it was some kind of a catalytic alcohol synthesiser utilizing sugar?
The characters mistake it for candy.
Hey, jayessell, I had a chance to ask the parental units about military-themed movies in the Old Country. As of the mid-70s, when we left, war movies were still all about the Great Patriotic War, aka, the One Where The USSR Was Actually on the Right Side. As suspected, without the late Mr. Swayze and his mighty mullet on their side, they understood that they'd stand no chance against the God-worshiping, capitalist hordes. There were however, movies about how our clever and resourceful KGB captures vile, and probably non-drinking, American spies, and how our valiant agents penetrate deep into enemy territory to bring out their evil American secrets. Thereby making the World Safe for Totalitarianism.
Sergey, the trick is not to warm the alcohol itself on the open, but instead to keep the bottle closed and warm the bottle on a water bath. The good stuff will warm up quite quickly when the water bath (read: large enough kettle) gets to boiling temperature. Open the bottle only when it is time to pour the stuff in the cake mold.
Keep some kind of a lid (a cardboard sheet will do, or a plate) on the cake mold to prevent the ethanol from evaporating while it cools down.
You may spice the jelly with herbs, berries or chocolate chips if you like. Whipped cream can be used to give taste.
But beware! That stuff is really devious - you'll get drunk sooner than you realize. You really don't realize it is booze you are eating, and not some dessert. It is quite difficult to drink a glass of vodka like that, but easy to eat the same amount of the techie pudding.
Thanks, Ironmistress! I'll give it a try and let you know how it goes. Or, if my comments disappear from here for a while, it will mean that I got arrested for calling my old girlfriend at 3:00 in the morning. Or wandering around town humming a happy little song, wearing only a University of Michigan baseball cap. Whichever seems like a better idea at the time.
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