[Sca-cooks] Beef stock

[Robin Carroll-Mann]

Thank you, Johnnae and Adamantius for the very interesting information.

Stefan, yes, the "chicken paws" were chicken feet, complete with
claws.  I'm not sure if I've ever eaten them.  If I did, it would have
been in a casserole-type dish at a chinese restaurant.  From what I've
read, they have a very  tender, gelatinous texture when cooked.

-- 
Brighid ni Chiarain
My NEW email is rcarrollmann at gmail.com