[Sca-cooks] Beef stock

Robin Carroll-Mann rcarrollmann at gmail.com
Sun Jan 11 18:03:48 PST 2009

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

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