On Tue, 02 Feb 2010 10:04:24 -0800, Ranee at Arabian Knits
> wrote:

>However, I used them in a
>chicken stew once, where they were simmered for at least 30 minutes, and
>they were still tougher. It was more like they hadn't been trimmed well.

Thanks for the tip, I haven't used them yet so I'll check out the
trimming part.

--
I love cooking with wine.
Sometimes I even put it in the food.