cybercat wrote:
> "Steve Wertz" > wrote in message
> ...
> > On 14 Jun 2006 21:59:23 +0200, cybercat wrote:
> >
> > > That said, "unctuously sticky" does not sound good to me.
> > > Perhaps the meat is good, though? And you do not consume
> > > the liquid?
> >
> > You'd have to cook some beef cheek meat to understand how sticky
> > this stuff is. You could toss it lightly at any wall and it would
> > stick like Velcro.
> >
> > It's very good, though. It's what's used to make barbacoa in most
> > Tex-mex restaurants/roach-coaches, and you usually pay slightly
> > more for it than you would any other meat.
> >
>
> hmm .. okay, food for thought. It was "sticky" that grossed me out,
> not so much "unctuously."
>
> Part of the problem with it is, when I braise beef, I am in it for the
> broth just as much as the beef. And I like the kind of broth that does
> not "gel" in both beef and chicken dishes. The consistency does not
> put me off (I made my own chicken stock with bones for years), I just
> like the flavor of the non-gelling broth better, at least in chicken.

Won't gel when served hot... and gelatin is flavorless.

Sheldon