"cybercat" > wrote in message
...
>
> "Paul M. Cook" > wrote
>>
>> But jellied stock becoms liquid stock when it is heated.
>
> That doesn't keep it from grossing me out at times.
>
> There are some
>> dishes where the meat is coated in the gelatinous stock but they are
>> served cold. And the bones add the most flavor.
>
> I think I will pass on them at the moment.

Well admittedly it isn't my cup of tea either. I remember an episode of
Iron Chef. The Japanese love that kind of slimy texture. One of the chefs
made a jello from fish stock and served it with caviar and raw scrambled
egg. The judges slurped it off spoons with gusto. I changed the channel.

Paul