"Paul M. Cook" > wrote in message
news:3Jxti.4153$J13.2306@trnddc02...
>
> "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.
>
lol