In article >,
Wayne Boatwright > wrote:

> On Sat 22 Oct 2005 10:42:51p, OmManiPadmeOmelet wrote in rec.food.cooking:
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> On Sat 22 Oct 2005 10:11:19p, OmManiPadmeOmelet wrote in
> >> rec.food.cooking:
> >>
> >> > In article >,
> >> > Rodney Myrvaagnes > wrote:
> >> >
> >> >> On Tue, 18 Oct 2005 21:27:41 -0500, OmManiPadmeOmelet
> >> >> > wrote:
> >> >>
> >> >> >In article . net>,
> >> >> >"hw" > wrote:
> >> >> >
> >> >> >> saw them at a chinese market, in Arcadia, CA (SoCal) several
> >> >> >> months ago...with a hand written sign "chicken paws"
> >> >> >>
> >> >> >> Harriet & critters
> >> >> >
> >> >> >Did you try them?
> >> >>
> >> >>
> >> >> They make marvelous stock, quite gelatinous compared to that made
> >> >> from carcasses. I didn't think of eating them, but I have a bag of
> >> >> feet in the freezer waiting to make stock, and I will try eating one
> >> >> when I do.
> >> >>
> >> >>
> >> >> Rodney Myrvaagnes J 36 Gjo/a
> >> >>
> >> >>
> >> >> Kansas--working to become a science-free zone
> >> >
> >> > Be sure to cook them until they are literally falling apart. ;-)
> >> >
> >> > The stock I made gelled up nicely!
> >>
> >> When you have a stock that is so gelatenous, do you do anything special
> >> with it when using it for soup?
> >
> > Depends...
> >
> > On cooking, some of the veggies I use will give up enough liquid to thin
> > it. Also, it melts on heating anyway.
> >
> > Plans for this stock are to make a rich mushroom soup using a variety of
> > fresh mushrooms. They will give up enough fluid to thin it out.
> >
> > Depending on how rich the flavor is, I may thin with a little water,
> > milk or cream.
> >
> > Cheers!
>
> Thanks, m'dear!
>
> --
> Wayne Boatwright

:-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson