On Sun, 09 May 2010 10:49:12 -0400, brooklyn1 wrote:

> On Sun, 9 May 2010 08:02:25 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"brooklyn1" > wrote in message
. ..
>>>
>>> When making stock the fat adds lots of flavor, especially poultry...
>>> the fat floating atop acts to maintain a lower simmer and also helps
>>> seal in the flavornoids. It's simple enough to remove the fat after
>>> the stock is done.
>>
>>Never heard of flavournoids
>
> Can you access a dictionary?

what kind of dictionary do you have, farm-boy? webster's never heard of
'flavornoids.'

maybe Your Eminince meant 'flavonoids.'

blake