SC - bourreys

[LrdRas at aol.com]

In a message dated 11/19/00 1:52:07 PM Eastern Standard Time, troy at asan.com 
writes:

<< the cartilage in the
 ears doesn;t get especially soft, unless perhaps the rules change after
 boiling them for perhaps 12 hours or something; I've never tried that.  >>

Is it possible that  cooking for , say, 4 hours would reduce the ear to a 
gelatinous substance? Could your 12 hr. time have been slightly exxagerated? 
I know that the cartilage on the ends of  beef  and other bones such as the 
end of a chicken breast often become very gelatinous with no discernable 
'crunchyness' after prolonged cooking. . OTOH, less cooking time produces the 
results that you  mention.

Ras