Sunday, November 16, 2008

Congelli - Rompope flavor

Every once in awhile a food will catch my eye with its mild wackiness, but then turn out to be a festival of complete and utter what-the-fuckery. The Congelli is one of those magical foods.

It's hard to see in the picture, because of the eye rending yellow-on-white color scheme, (which, in retrospect was a sign I probably should have paid more attention to) but both the English and Spanish flavor for this gelatin dessert is 'Rompope'. On the rare occasions these naturally enemy languages agree, you know you're in for a treat. Whatever this stuff was, there was no room for doubt-it would taste like fresh squeezed/picked and or/congealed rompope. Who the hell could resist a treat like that?

Personally, I prefer to be surprised by my scary foreign foods, but my roomate, (who has actually learned from my experiences), checked into what exactly a 'rompope' was while we waited for it to clot. I mean set. As it turns out, rompope is the unspiced, Spanish version of eggnog.

I was a little disappointed on hearing this, because I am frankly not a fan of any type of nog, much less de-spiced nog. In fact, I refuse to drink even the seasonally mandatory American egg nog because I do not believe in alcoholic beverages that are thick, creamy, or in any way bear resemblance to cum. Unfortunately for me, I'd already bought the Congelli, so there was no help for it. I was duty-bound to fully experience the rompope.

My first indication that maybe this was not a great idea came as soon as I started mixing, inasmuch as, it looked exactly like dog vomit. But as I'd already wasted four cups of milk on this shit, there was no turning back.

After mixing, the directions said to 'pour in molds and chill for 4-6 hours, or overnight,' but since I have nowhere near the patience nor the attention span that would require, I stuck it in the freezer. It set up a couple hours later, no worse for the wear, if you don't count its intensified semblance to Lassie's last meal.

I don't know what those brown spots in it are, but I once saw some vanilla ice cream that listed 'bean specks' as one of its accomplishments, so I'm going to go ahead and say that's what the mystery spots in this are. Bean specks. Yes.

So, now for the true test-what exactly does rompope taste like? Will it be the vaugely spiced pancake batter flavor of American eggnog, or would it be a less spicy version, more along the lines of taupe house paint? Or even some here-to-fore unimagined permutation of bland, cream colored food? Only the taste test would tell...

Now, even as I write this, there is something about the rompope that nauseates me. Honestly, I have a hard time looking at the pictures. It's not that it was even that disgusting. There's just something about it that really makes me want to throw up. Not necessarily even in an unpleasant way. It could be like when you're sick, and the only thing you've eaten in the last 72 hours is lukewarm 7-up, which tastes exactly the same coming up as it did going down. It might even be a little better on the return trip, because then it's like a visit from an old friend you didn't think you'd get to see again. At least, not in that part of town. But my point is, that while I don't like to think about it now, it really didn't taste all that disgusting.

The problem was its texture. It was rather..rubbery. In fact, when I tried to stick my spoon in it, it just bounced off the skin of the pudding. Having never been deflected by my dessert, I tried dropping the spoon onto it, which resulted in some pretty decent airtime.

I tried bouncing other small objects off it for awhile, including a pen, coins, and a statue of a boy's first communion.

I tried a little surfer guy too, but he didn't work too well. Eventually the top of the rompope was so covered in lint and dirt from all the crap I was throwing at it that I had to tip it onto a plate and eat off the bottom.

It tasted more or less how you'd expect eggnog Jell-O to taste, bland, christmassy, and fairly unpleasant. All in all, I'd say Spanish eggnog is basically the same as its US counterpart, insofar as, it's not worth bothering with. The springy squid-like texture pretty much ruined any chance it had at being eaten, but I bet you could make some awesome molds with this stuff. I don't know if it was made out of a higher quality of horse hooves or what, but this crap really holds its shape. You could probably construct the most elaborate gelatin structures ever with this. Hell, you could just carve it into whatever shape you want. For that, I declare the rompope the most amusing non-edible foodstuff on the market. Gracias, Congelli!

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