Jell-O

Several, but it was created in the UK so it is probably most popular there.

i think so you can do stuff with anything as long as you add gelatine powder make made with milk, cream, sugar, beaten eggs and then add as much gelatine powder as it says to on the packet put it in the fridge and let it set and it should work, if it doesnt you can always try gin and tonic jello shot # 100g (4oz) caster sugar # 4 leaves SuperCook Select Fine Leaf Gelatine # 110ml (4fl.oz) gin # 150ml (5fl.oz) Indian tonic water - low cal, if preferred # 4 thin wedges lemon # Put the sugar in a saucepan with 250ml (8fl.oz) water and heat, stirring until dissolved. # Bring to the boil and simmer for 5 minutes. Remove from the heat and leave to cool. # Place 45ml (3 tbsp) water in a small heatproof bowl. Using a pair of scissors, snip the Fine Leaf Gelatine into the water. Leave to soak for about 10 minutes. Stand the bowl over a saucepan of simmering water and heat gently until dissolved. Alternatively, heat in the microwave for about 25 seconds on High. Do not allow to boil as this prevents a proper set taking place. # Mix the gin, tonic water and gelatine together with the sugar syrup, and pour into 4 drink tumblers. # Chill for about an hour until just beginning to set, but still soft in texture. Gently push a piece of lemon into the centre of each jelly. Continue to chill until fully set. Serve straight from the tumbler.

I may be wrong but in line with "jello" being an American term for "jelly" and having had jelly shots myself, i think it would a vodka jelly shot, which is quite literally jelly made with the inclusion of vodka.

I believe the general thoughts on the matter were that as it isn't a liquid it wouldn't digest as fast, therefore if you were to consume to many they would more or less hit you at the same time.

Of course it doesn't have to be vodka but that seems to be the preferred ingredient.

Winners Choice have a new "bar" feature where you can upload your own cocktails, share with others and the usual social community thingies, pretty cool.

(Address at bottom)

Anyway hope this helps.

www.WinnersChoice.co.UK

In the 1950s there were a few flavors of Jello with some salt (e.g. seasoned tomato, green peppers) that were intended for use in salads, but these have been discontinued. Many of the fruit flavored Jellos contain Disodium Phosphate and Sodium Citrate (different salts from table salt: Sodium Chloride) for tartness, so it does often contain sodium.

Jello Pudding will keep fresh about 3 days before beginning to separate. It will still be edible a couple more days, but not as palatable. It should be kept in the refrigerator with other dairy products

You can mix equal parts of red, blue, and yellow, and darken this with additional red coloring.

However, even mixing various colors (red, blue, yellow, green) will often not yield a good color, tending to produce browns. Fortunately, there are several companies that market a specific BLACK color, usually around Halloween. When using it, you should not try for an opaque black, but merely a transparent black, because othewise you can stain the fingers, tongues, and lips of Jello eaters.

If you start with a dark flavor (such as Black Cherry), you can add smaller amounts of blue, yellow, or black coloring to get a suitable color.

A little sugar is OK for healthy people of normal weight. Otherwise , there's sugar-free.

There are several sugar free sweeteners on the market. Many of the artificial sweeteners contain ingredients that are known to cause cancer. For this reason I would recommend Stevia sweetener. Stevia is derived from the Stevia plant which has a natural sweetness. The sweetener is sugar free and also zero calorie.

Reported densities for jello have ranged from 0.98 to 1.3 g/cm3 . The sugar-free

varieties come in on the low end, while the density of scientific gelatin, without all

the food additives, is reported to be 1.3 g/cm3 .

Notise that these numbers span a range all the way from slightly-less-dense-than water

to 30%-more-dense-than-water.

Jello is a cow product, but not a dairy product.

It is made of gelatin, which the slaughterhouses obtain after boiling bones, cartilage, hooves, skins, and the fat and meat byproducts.

The gelatin is filtered out and dried, and sold in sheet or granulated form.

Jello is a mix of water, gelatin, sugar, artificial colors and flavorings, acids for sour and tart taste, preservatives and contain no milk or dairy products.

Jello pudding however is based on cornstarch instead of gelatin, and requires milk to set, so it is a dairy product.

Gelatin is composed of the molecule collagen (as in your fingernails). The collagen molecules are long strings that weakly bind to water to form a matrix. Since the bonds are weak (hydrogen bonds) the matrix yields and is non-rigid (in lay terms: jiggly). Mad science and Jell-O always go well together.

The large box is 5.1 oz. (small is 3.4 oz).

We just made some and we used half water and half vodka. It ended up making about 30 shots. Don't know if they were 3 ounce cups or not. They are the little small cups made just for jello. ya know there are young kids on here, right? don't be giving them ideas.

No. But Gelatin is made by cooking tissue that contains collagen until it changes into Gelatin. This includes tendons, cartilage and skin. These may still be attached to the bone when cooked but bone is mostly Calcium.

what you could do is just wait for it to come out. but if you really don't like it wash it a lot but not too much because it will dry out your scalp. you could also buy real hair dye and dye it back the original color

its a newtonian fluid

it is also considered to be both solid and liquid or what is known as plasma. Other types of plasma are blood and volcanic magma and toothpaste and glue.

Regular fat free Jello has about 80 calories for 1/2 a cup. (For a lower calorie option, you can try sugar free Jello, which has about 10 calories for 1/2 a cup.)

Jello is a flavored gelatin dessert. There are also recipes that use Jello to make molded gelatin salads (but these have mostly fallen out of use since the 1960s, except for molded gelatin fruit salads).

Gelatin is the main ingredient in Jello, and the reason it sets up.

short

There is a store called Gray's American Stores. Grays American Stores AB Storsätragränd 5 127 39 Skärholmen Phone number: 08-53529950

No.

It's a long o.

jello is a proper noun because it's a brand

gelatin is the regular noun

did you know that they are made of bones and cow hooves

K.D. Aubert