You Put What in Lemon Jell-O?

Episode Transcript Corned Beef Mold

hey Carrie what do you think of as a typical St Patrick's Day meal in America hmm probably corned beef cabbage and potatoes yeah me too but for today's St Patrick's Day episode we're gonna do something a bit more special ooh are we gonna make Irish soda bread I love to bake well I don't want to give it away but I will tell you that the entire meal goes into a Jell-O mold oh no oh yes [Music] welcome to Mom's Wooden Spoon get your apron on and your fanny flicker ready as we cook up some nostalgia ooh yummy

happy St Patrick's Day Carrie happy St Patrick's Day to you Kristen I wanted to start us off with a St Patrick's dad joke okay all right never iron a four-leaf clover why not you don't want to Press Your Luck oh gosh that's bad which made me think of the game show no whammies no whammies big money no whammies yes I loved that show loved that too do you know that they've rebooted it they've redone it nice yes it's modern oh I like the crappy animation the animation was so bad so bad yeah it's so good quality now that it kind of takes away from how cheesy good it was some of the fun of it well in honor of St Patrick's Day we are going to be making the most special food item that we have ever made Carrie I have to say that if I recall Kristen this is the item that caught our eye upon initially perusing all of the Mary's Memos oh yes we mstopped on this one and thought oh my gosh because the date on it was March 17, 1997 and it is a Jell-O mold yes which kind of went out of flavor in the 80s out of favor or out of flavor well both yes because it's Jell-O well this Jell-O is extra special it does not have peas in it which Carrie will be happy about it is called are you ready folks Anne's corned beef luncheon mold (whammy sound from Press Your Luck) so I feel like we're gonna press our luck in tasting this uh delight I think we are it is corned beef with a bunch of raw vegetables in lemon Jell-O yes so I'm looking across our workspace here at the ingredients and I'm like oh I don't care for that oh look I don't care for that oh not one of my faves the good news hard-boiled eggs I love that oh yeah yeah but hard-boiled eggs and lemon Jell-O and looking into it I expected the church potluck special where you have the orange Jell-O right with the grated carrots and raisins yeah in the bottom of it and so there's this huge amount of clear gelatin with the items in the bottom so in my head that's what I'm thinking we're making clear lemon Jell-O and the bottom is thick with corned beef and veg that's not it at all I don't think so because we have V8 in it which will color the lemon Jell-O and we have Hellman's light mayo yes and a very small amount of Jell-O so I think the Jell-O really is just to make the mold hold its shape I think you're right because we found one very similar to this one on the Mary's Memo we did and you found a picture with it and I think it was from Betty Crocker recipe cards okay in 97 no I think this is maybe a 50s recipe now I did read that Jell-O molds I think of them as 70s right but their heyday was the 50s that's right from the 30s to the 50s using gelatin to make a mold was really difficult and so really home cooks made this to show off oh well we're gonna show something oh boy so I'm looking at the picture of this Betty Crocker it's just called hearty corned beef salad and it looks basically like oh please tell us what does it look like Kristen well I'm gonna be nice and say it looks like gelled salmon mousse it's kind of a salmony color with chunks yeah do you remember when we were in elementary school and someone would get ill and they had that sawdust just saying just saying oh boy let's get to cooking now okay we're gonna be making some lemon Jell-O and then we'll chill it for a little bit and then we're gonna toss all the other ingredients in I talked to our mom about this because the corned beef luncheon mold is underlined on the Mary's Memo so specifically that's one she had interest in that's right and so I talked to her and she said that her Aunt Anne made tomato aspic and that made mom think that foods with gelatin in it were really cool right right and so she saw this and wanted to make something like a tomato aspect okay and one of the things she talked about being in it was horseradish and so I was thinking that we ought to try putting horseradish oh yes please oh I think it might be hiding the Jell-O flavor I'm thinking it's gonna hide quite a bit I love the flavor of horseradish so yes please yeah let's absolutely add that in there you know what Mom was right on the 24-hour party salad you are correct yep every time she has offered a change she has been spot on yeah which you know we may have made a tremendous amount of fun of her for her cooking sorry Mom but she's spot on yeah with all of her changes that's right the groundhog soup will used less water in that and it came out tasting like a delicious chili it was good yeah so yeah kudos Mom yay Mom yeah all right so let's see what do we need to do to make this mold of doom mold of doom all right we have to dissolve the gelatin in boiling water and it's only a half a cup of boiling water okay so I'm gonna let you open up the Jell-O and I'm going to go microwave the water okay and in the meantime we also need to chop up a lot of stuff and so I will get to chopping we do need to dice onion so what it says is that we need to dissolve the gelatin in boiling water and then we will add the V8 juice and chill it for a while until it thickens up and I think probably that's to help the vegetables hang in midair in the gelatin mold right so that you don't have the Jell-O and then all the stuff at the bottom yeah that makes sense absolutely so we'll give that a try as soon as the water is boiling okay so when you mentioned that Mom you know was inspired by Aunt Anne's tomato aspic  yes my absolute first thought is I remember watching the movie Julie and Julia and there's a huge scene in there when Julie is going through the aspic section of Julia's cookbook that's right what I remember is her putting in the pieces of parts that create gelatin as they would have back in the day and just gagging and just unmolding her first aspic which was a total and complete failure oh no it just goosh I hope this is not a failure we do have the joys of Jell-O brand gelatin that is true yes which should make life much much easier yeah so no she was adding calves feet to make her own gelatin correct correct yeah it was totally homemade wow and so she's taking these you know least desirable parts of an animal and boiling them right oh what a gross task yeah and there were multiple aspics oh oh speaking of the gross gel that comes out like when you're cooking something down that has collagen in it right so yeah sometimes when I buy a rotisserie chicken from the grocery store and then I put it in the fridge there's that gelatin stuff at the bottom of the container right so I was starting to research corned beef and one of the first searches that came up says what is the white stuff in canned corned beef oh gosh yummer

I've only opened like corned beef hash yeah and so the white stuff is like potatoes right no this apparently is a jelly formed of water and proteins from the meat primarily collagen and then it says more or less the same substance as aspic so we're kind of gonna add extra gelatin when I add in the corned feef yes so it's kind of interesting so maybe that's part of the reason it's a small amount of Jell-O right because we're going to be adding in our own gelatin there you go that we did not have to boil feet for to make it happen thank you and I will also do a shout out to finalize my comments here about the movie Julie and Julia which was a fabulous movie yes but in the recent past um the woman Julie passed away I read that crazy young aww

um which you know people get younger and younger as I get older and older I know as it turns out but still crazy young and so shout out to her and what she did because I kind of feel like we are kind of taking after what she did that's right we're not cooking fancy schmancy French recipes correct we are cooking good old Midwestern Ohio food that we loved as kids yes and so I somebody should turn us into a movie and we should call it Mary and Carrie and Kristen [Laughter] that's so mean but yes that's great Carrie and Mary and Kristen

well jerk face let me dump this V8 into this mixture boy this is delicious I can't stand the flavor of V8 oh my gosh so um the Jell-O looked lovely and yellow it did and now it is a deep juicy red and it smells like V8 okay so I've put that in I've kind of been whisking it about it does the smell you can smell it right has wafted this direction now it says chill until slightly thickened well we don't have enough experience with Jell-O to understand what that would be other than Jell-O shots which are easy peasy you pour it in let it go it definitely needs totally thickened yes okay so I'm gonna put this in the fridge and we will chop up all this veg yep that's gonna go in I think it's just gonna chill until we're ready for it yeah I've told a couple of people about what we're making today and they are absolutely aghast this is going to be very interesting I did a little research into 1997 because in my mind it's not that long ago it's not that long ago I  know but it is it is I know it is so sad yes it really is and it feels like it was like 10 years ago it does so when I was looking into the songs the things that happened that year what we might be listening to or watching during St Patrick's Day in 1997 it it blew my mind that these songs these movies are so old yeah right yeah so some of the most popular music in 1997 OK was all right you ready the Spice Girls if you wanna be my lover you gotta get with my friends and then one of my other favorites you ready unbreak my heart say you'll love me again

do I sound like Toni Braxton not even a little bit oh dang it did you have a favorite Spice Girl oh you know what yes you did oh yeah oh yeah yeah yeah I don't know that I really knew one from the other really I liked Scary Spice okay I thought she was so cool she was feisty yes well who doesn't like a little feisty I know right and her hair was magnificent I just thought she was gorgeous I I don't have any idea what Scary Spice like I remember Baby Spice yeah she wore ponytails right that's right there was a Sporty Spice because she wore sports clothes incredibly short 80s shorts you know no she wore running pants shut up really um hum oh she wore these amazing running pants and I do recall thinking she got to wear like tennis shoes she did and I thought if I'm going to be on stage dancing around yeah that girl really picked wisely that is true because the rest of them liked to wear like platform shoes yes like they're gonna turn an ankle good old Sporty she's good to go she's good to go so yeah I that I recall because I am nothing if not conscientious I'm turning an ankle oh that's so funny I was like we're 20 years old and that's my concern it's funny well she's not going to turn an ankle well you know what's funny I remember listening to the radio as we were driving around Ireland on our honeymoon in July and the song we heard over and over and over I'm laughing because I was just so oddly specific driving around in Ireland on our honeymoon in July of 1997 1997 at 5:43 pm sheep on the left of us mountains on the right oh goodness I'm like why's she looking at me like that it's just so oddly specific but go on I want to know what was on the radio at 5:45 you're such a jerk

this was just gonna be a brief little quip and now it's like I'm gonna say what was on the radio and it's gonna wah wah [Laughter] boring uh sorry oh it was Jewel I recently saw her in concert yeah so you really were physically at a concert where you saw her physically at a concert oh my gosh yeah she's got great legs that's awesome so we only have two things left it looks like to chop up or to kind of mush up oh we have to uh dice the eggs or chop the eggs and I have my handy dandy little Pampered Chef slicer that has a wire I'm sure I've mentioned but I do love the Pampered Chef I love the Pampered Chef too from now on I think we need to use this as an instrument when we're making a change in you know it's like a harp you ready oh oh my gosh and harp is the national symbol of Ireland and it's a beer it is an Irish beer that's a good thing it's tasty if you don't want something as heavy as a Guinness you have yourself a Harp yeah yeah or have Harp with your Guinness and call it a black and tan let me try again it's a leprechaun oh my gosh so okay so I have chopped some celery I have no idea how much I'm supposed to chop do I continue to chop I think you do because it's a lot okay I think the celery is like the main veg in here it's one and a half cups oh I'm nowhere close okay well I'm trying to start on this can of corned beef oh it cuts with a key what do you do with it let me see

so it looks like it's going to open at the bottom on the wide end okay so interesting I've never bought corned beef in a can I've had corned beef hash in a can yes you don't have to open that with a key let's see so I'm gonna start twisting oh oh look it's working so this is really interesting so it's cutting way down at the bottom a little strip of metal is peeling off and then I think we're gonna take the what becomes a lid off and hopefully it'll come out and won't get stuck like Thanksgiving cranberry sauce ooh because if it does then we'll all get to hear the gloomph as it that's right comes unstuck oh okay that came right off there is in fact white stuff oh yes it looks a lot like spam it's unattractive so I'm taking a look to see if it is just complete mush it doesn't look like it no if I can see some chunks but it's all the same texture the directions say to kind of break it up so I'm trying to break it into small pieces because I don't think any of us is going to want a giant chunk of this well I mean but it's one of the primary ingredients I mean I don't this and celery right oh you better like celery if you're trying this I'm gonna do a little extra celery oh my goodness we forgot to tell everybody that we are not saving this delicious treat for ourselves alone oh no when you have something like this it requires sharing oh yes so we are having a very special wonderful guest and she really is special and giving and wonderful but I'm also saying that because we're gonna she's the only sucker willing to come taste this yes yes thank you Elaine yeah absolutely so our friend Elaine is going to be coming and tasting this with us it will be she's a vegetarian so this is oh no I'm kidding I'm kidding that's so bad

oh boy she said she'd be willing to try something like this and I was so excited to have somebody else come try it because my family said heck no no you know what we have doubted Mary that's right and her meals before yeah and we have been pleasantly surprised that's right so I'm just gonna do my best to maintain a positive attitude yep in trying this absolutely okay and we'll see this is me being positive guys you're doing great Carrie thanks I'm a little nervous all right so let me read this directions again so we have the V8 juice and it's chilling yep and then when it's ready we're just gonna mix in the eggs the corned beef celery and then it's just two tablespoons of finely diced green pepper and onion and the mayonnaise oh yeah oh we have to mix in mayo let's see how much and it's healthy because it specifically called for light mayo oh my goodness so I went ahead and bought the Hellman's light mayo for this of course an entire cup of it is going into this Jell-O so I'm thinking well I think that's what gives it the salmony loaf kind of color yes yes from the red of the tomato juice and then all of the white from the mayonnaise agreed so I'm thinking we need to add the Mayo to the Jell-O first so we can kind of whisk it up without the veggies getting in the way but first we need to dice up some eggs here so maybe we should do the Hellman's light mayo the Hellsman's light mayo you remember that yes I do oh Hellsmans thank you thank you for making fun of me that's what I do I make it so easy I mean really you do oh my goodness well look at all this stuff that is diced and ready to go in and I will say that it looks beautiful there's the pink of the meat and the green of the veg and the white of the egg that part looks really nice it does you know I was thinking to myself just eating all of these ingredients mixed with mayo would be like a sandwich spread we've had that before it would and this begs the question yeah that I have been pondering oh since realizing what this loaf was gonna look like yeah do you eat it on something that's right or do you just eat this blob of meaty gelatin because in my head I'm thinking that it's like making a corned beef chicken salad exactly you put some meat you put veg you put a bunch of mayonnaise yes then we're adding a little gelatin to hold it all together so you get this pretty display right fine well if you gave me a bowl of chicken salad right I'd take crackers yes or put it on bread a piece of bread or I would put it on a salad oh I would have a bunch of lettuce right you know right and use it kind of as my dressing meat on the salad right well looking at the hearty corned beef salad card that has the picture on it there is lettuce at the bottom of it it looks more like it's decoration it does it just looks and that is absolutely what they would do to decorate up the Jell-O salad oh yes put lettuce and cherry tomatoes right yeah so I'm super curious right like what's the intended way to eat this in my mind you get a slice of the gelatin salad and just eat it like that huh I don't that's doesn't sound very good my mind I would say get you a nice buttery Ritz cracker oh and put a little bit on your Ritz cracker that might make it better than biting into this gelatinous yeah maybe when we taste it we'll have opportunities for various ways to try it ooh and we can each choose do you want it on a cracker do you want to just take a blob that's a good idea because I mean let's be honest if I was coming to your house for a luncheon yes you would have the bowl of chicken salad right you would have various bready options yeah from which I could choose the way I wanted to eat it there you go and you are the hostess with the mostest oh yeah true I would not I'd make some chicken salad I'd be like here eat it slap it in the middle of the table like a can of tuna I would I would absolutely make them some water milk yeah pretty much pretty much my grandma and I have very similar cooking styles AKA no none yeah just no just kidding all right I'm gonna go check the fridge and see how the Jell-O's going and don't forget the horseradish because it's not gonna be on the that's right recipe so I was thinking we want to add that when we add the Mayo that's what I'm thinking too okay let me go check okay and in the meantime while you're checking have you seen Jell-O cakes Jell-O cakes you mean poke cakes no oh because do you remember poke oh I do where you make the Jell-O and you make like a 9x13 cake yeah a plain vanilla one and then you poke it with the handle of a wooden spoon yeah yeah and then you pour uh Jell-O over it and it soaks in yeah and then you frost it yeah like with a whipped cream type frosting yeah now that's an old school kind of cake yea no no no these are totally modern really Jell-O cake Jell-O cakes do you mean gelatin cake okay probably because Jell-O's a brand okay so yeah let's call them a gelatin cake okay they are exquisite oh and I became familiar with them because of the Great British Bake Off so they had a challenge where they did these gelatin cakes wow the winner had like a layer of chocolate cake a layer of strawberry mousse yes a layer of chocolate mousse and then she made clear gelatin dome clear gelatin yeah then this is the amazing part you inject food color ooh  into it and you make any kind of pattern you want pretty typically they make flowers oh yes it is gelatin artistry they are ridiculous they are so cool and then you you know turn it out and so you've got this gorgeous dome wow with this amazingly artistic real looking flowers in the top whoa I'm they're amazing absolutely amazing well we're not gonna make one no on Mom's Wooden Spoon no ever that's right ever way too much to do way too much but I guess it's the new version of impressing your guests oh for sure using gelatin and you know what I think in the 70s we were out of the impressing your guests with gelatin molds because basically when we went to potlucks at church we would get gelatin in a 9x13 inch pan oh right and it would have canned fruit in it and maybe some carrots and raisins yes yes I remember distinctly eating pink Jell-O at a thing at church and coming home throwing up and thinking that it was the fault of the pink Jell-O oh no so I never took Jell-O at another potluck ever again really yes so my favorite at the potluck is when they take Jell-O mush it up in Cool Whip oh yes like a fluff a big fluff oh yeah I loved that ooh I think they used to have that on the Ponderosa salad bar oh you know they did and I always ate that oh yeah that or pudding every time well Carrie I checked the Jell-O yes it is nowhere near thick enough oh okay so I think we will take a little break and when we come back I think that Jell-O will be ripe for the filling it just sounded gross it really did so maybe after the break the Jell-O will be set enough that we can use it that's better Carrie okay not so turny offy [Laughter] that's right turny offy I expect this fully to go viral within the next few weeks use it frequently take it out into the world my friend just don't go and talk to your spouse and go oh honey you are so turny offy it depends on where you are in that relationship that's right [Music] well we aren't quite sure if this is thick enough for us to add in all the veggies and the meat but it looks kind of like Campbell's tomato soup after you've added the cans of water it does all right Jiminy Crickets so oh my golly an entire cup of mayo yeah but it's healthy because it's light mayo it's light mayo you know it's like boy a cup of mayo for the amount of filling that we have is a lot of mayonnaise it is it is I'm kind of excited to see what this looks like I think it's going to get salmony colored it's still pretty darn liquidy but I expect overnight in the fridge will do wonders I I think so okay Carrie tell the folks what this delicious bowl of V8 juice mayo and lemon Jell-O looks like McDonald's Big Mac special sauce it does it totally does it's that salmony pinkish it is color it looks delicious it is a color I associate with yum here comes the fluffed corned beef ooh lord

okay you know it doesn't smell bad it really doesn't and it it looks like if you put a Big Mac in a blender it kind of does it really kind of does the egg ooh we have to add the chopped egg we don't want to miss out on that that's one of the best things how full do you fill a Jell-O mold we probably want to fill it as full as we possibly can so I think I'm gonna get a cookie sheet because I'm afraid as I transfer this very full mold to the fridge I mean it is coming to the very when Kristen said she wanted it full that woman made it full all right I'm gonna stick this thing in the fridge so I'm going to go ahead and stop this as Kristen moves things into the refrigerator we ain't coming back till tomorrow because I think this Jell-O is going to take hours and hours and hours to set oh for sure yep so how about if we see you guys tomorrow and then our special guest will arrive Miss Elaine will try a delicious blendified Big Mac I don't think McDonald's is going to want to sponsor us on this one

[Music] hello through the magic of technology it's tomorrow Elaine is going to be here any minute she is and so we wanted to get this bad boy out of the mold yes and onto a plate so she can be shock and awed on yeah all right so we chose to use this small copper mold that's really pretty but it's very intricate so I'm a little concerned about it coming out yes and she says chose and what she really means to say is Carrie bullied her she did I was so bullied okay I have turned it upside down and nothing's happening all right attempt number two I wanted to be a little aggressive there she was she was aggressive oh it's slicking around it's slicking around I see slickery dickery yeah slickery dickery dock the corned beef came out the pot oh what I just made that up right this second oh my gosh Dr Seuss got nothing on you girl oh yeah I see it jiggling in that mold oh yeah it is flowing all over the place there's flow there's flow oh man okay we're gonna have to get some lettuce or something I think I have like some spinach to kind of hide the nastiness oh this is gonna look gorg oh my gosh oh the 70s are calling and they want their mold back girl ooh look at this all right Carrie's gonna have to get a picture for y'all because this is party this is beauty at its finest all right to the fridge yes so we have a visual delight um awaiting Elaine hopefully it will taste just as appealing as it looks I hope it tastes better all right we'll see you guys in a bit 

we would like to welcome our friend Elaine to the show yay hello well you know she's a good friend because she was willing to be our special taste tester today poor thing our other special guests got to taste cake right right no Elaine gets to taste corned beef in lemon Jell-O some say good friend some say willing sucker well Elaine is a librarian the mom of an amazing vegan teenage daughter and a world traveler so we figured this is probably not the strangest thing she's ever tasted am I right you uh are correct it is not the strangest thing that I've ever tasted uh that would be on our first anniversary my husband Kevin and I went to Provence and the hotel where we were staying had a nice restaurant and the special that night was Tete de veau oh and my former brother-in-law worked in uh food industry and he said you always get the special sure so I thought okay and Kevin got the Tete de veau as well and and I knew from you know my high school French that tete was head and veau was veal but I didn't I I don't know I didn't really put that together that that was really going to be uh cow head but it was uh baby cow head and it was done in a slice and it was mostly this grayish white connective tissue and then like little bits of what I thought might be meat and it just was not good at all and most of it you know stayed on the plate oh my gosh but that that was a strangest so this is easy this is nothing this is nothing it might look like Tete de veau but it will not taste like that okay no baby cows were harmed in the making of this okay well I don't know what's in that corned beef maybe hooves

oh no that's in the Jell-O right for sure yeah the vegan daughter could not eat the Jell-O oh no no do you like corned beef you know no not really I have a lot of memories around corned beef my dad loves corned beef and we would often drive I'm also from Ohio as you know so we'd often drive to Cleveland about an hour from the house to get a special corned beef at the Jewish deli and my parents would stuff their faces with these corned beef sandwiches and I think my sister and I just eat the big garlicky pickles that were free oh yeah on the table and maybe some fries but um I myself am not a corned beef fan how about Jell-O do you have any bad or good Jell-O stories from your childhood I do um I was a swimmer and we were told you know before race you should eat a lot of sugar you know to boost your energy like that and my favorite swim meet snack was a box of Jell-O okay sure it was like a deconstructed pixie stick so we'd have our box of Jell-O which I guess we thought was all sugar and you'd lick your finger and stick it into the box of Jell-O and then you know clean your finger off and keep doing that until the box was empty oh my gosh wow and so that was a big treat um I guess 80s Ohio parenting where they thought it was just fine to turn you loose with a box of Jell-O and I don't remember how much a box of Jell-O cost I don't know a quarter probably probably a cheap snack it's relatively cheap now it was cheaper than you know Mrs. Gibson's Rice Krispie treats that were being sold that's right at the concessions stand yes Mrs. Gibson Mrs. Gibson did make a good Rice Krispie treat she did she did but my mom was like you're not spending any money at the concessions I bought you I bought you this Jell-O that's really what you get meanwhile my dad would have hamburgers we'd be just eating the Jell-O and a corned beef sandwich right that he brought with him from Diamond Grill yep

okay ladies I think we're done procrastinating shall I bring out the mold yes I can't wait we got the Triscuits ready to go oh boy here I go alright oh and it's a fork thing you don't pick it up in your hand so wait till you see it because it looks a little different than we had initially anticipated it was going to look well I'm picturing a yellow with little bits of corned beef floating in it right so wait until you see it cause I think you're in for a surprise is this it this is it uh-huh

ooh boy there's celery and hard boiled eggs yeah I see that and now what's this sort of pink squiggly oh there's a squiggly yeah that's probably the corned beef and the whole it has a pinkish tint because we used V8 juice instead of water yeah in the Jell-O yes yep there's also some green pepper and onion I can see this I mean there's some big celery chunks like I can see those and the eggs and there's like bubbles in the picture of the other mold there were bubbles oh it cuts nicely though kind of yeah but the the molding itself is beautiful I mean the the fluting it's it really looks good oh thanks I thought it lost a little of its shape but oh it looks like deviled ham it does look like deviled ham but you're right there are squigglies hanging out of this yeah and I dropped it so if you'll pass that to our guest oh that is a texture jeez that is a big helping OK alright Carrie you do not have to eat it all yeah Carrie and I will just share why are you sharing I have a heaping alright that's fine may I take a cracker oh sure or is that gonna no I think that is a good thing to do

this is a huge part of our conversation yeah as it looks like a a meat salad which right you might like with a cracker absolutely well I plan on eating it with a cracker I don't know how you eat it like just eating it with a fork seems creepy I don't know uh odd yeah let's give it a try Carrie and I are gonna eat it with a fork oh wow oh okay I got a big chunk of corned beef I did too and I'm gonna leave that on there me too all right so we're going to let Elaine take the first bite we are oh yeah oh gosh aren't we the hostess with the mostest

we are well what do you think you know what it's not I thought I might gag yeah but no it's um good might be too much but it's not bad oh my gosh that's amazing I can't believe it it absolutely tastes like Midwestern Ohio bologna salad or ham salad yeah well we grew up on ham salad yep and you know what you do not taste the lemon Jell-O no it's just kind of a sweet ham salad type tasting thing it is really it's not bad I'm going in for another bite oh my gosh the bigger piece of the corned beef is nice it is not as bad as I thought it was going to be at all I am thoroughly blown away this is hands down not the worst recipe no but I would not want to eat an entire slice without a piece of bread or a cracker yeah agreed I don't taste the V8 and V8 is not my favorite so that's a good thing no no tomato flavor it's a shocker Elaine keeps eating yeah I felt so guilty that we invited her to taste this everyone else got dessert and Elaine got this now is there going to be a picture oh yeah okay well then I can tell you in person it looks super unappetizing I'm sorry it does I mean it's pretty yeah but the color the chunks all kind of off-putting but it's not bad I'm pleasantly surprised well done ladies well thank you all right guys that's it for this episode as always thanks so much for joining us don't forget to check out our website to see pictures of today's delicious corned beef luncheon mold our website even has a place to leave a voice message or written comments we love our listeners and would enjoy hearing from you

 [Music] thanks for listening to Mom's Wooden Spoon if you like what you heard don't forget to subscribe if you want a copy of this recipe or to check out our blog click on the link to our website in the podcast description if you'd rather you can get to our website through Facebook Twitter or Instagram pick your poison don't say poison we're making food