October 16 Tweet Rodeo

If you still harbor nostalgia for the Jell-O shots of youth, @CHOW_com provides a quirky Halloween party recipe, @SB_Food reports on Iron Chef Morimoto’s declaration that “sushi is recession-proof,” @T_McKee cooks for Joe Biden, @ChefShack1 (thus far nominated many a time for our Silver Whisk Award) is winding down their farmers market season, @KatieBips is determined to influence the apple-eating habits of Twitter users, @GardensOfEagan commends kale for its resilience and their employees for picking it despite the cold weather, and @Atlantic_Food links to an article on Twitter’s latest business venture — wine for charity.


  1. Kris

    I’d be up for making a jiggly, glow in the dark Halloween treat if only I knew what “gelatin leaves” were, how much 5 of them would be and if there’s any difference between Indian tonic water and the regular stuff. Anyone know?

  2. Maja Ingeman

    Okay, after a bit of research, here’s what I dug up:

    Indian tonic water is the same as the regular Schweppes or Canada Dry or what have you that you use in a gin & tonic — they called it “Indian” (mostly in Britain) because the tonic, which contains quinine (then in higher doses) was used for its anti-malaria properties. Apparently gin & tonics originated in India; the gin made the otherwise bitter tonic water taste better.

    As for gelatin leaves, they’re the same thing as granulated gelatin, just in different form. 4 leaves = one 1/4 oz. package of granulated gelatin.

    You can certainly tell it’s a British recipe… nonetheless, I’m psyched to give it a shot!

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