In article <3Jxti.4153$J13.2306@trnddc02>,
"Paul M. Cook" > wrote:

> "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

Calves feet make a seriously good stock and while I prefer it hot, it's
traditionally served cold:

CalfsFootJelly18Slice2.jpg
http://i15.tinypic.com/2n86m39.jpg

CalfsFootJelly19PlatedFinale.jpg
http://i18.tinypic.com/2cmnjpe.jpg

I am considering roasting them next time just to see what happens.
--
Peace, Om

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