I taught a class about roast chicken today and as I was cleaning up I saw a bit of cooled, gelatinious juice so I quickly grabbed a piece of bread and gobbled it up. I love this stuff, gelatin is delicious. It made me think, why is Jello so acceptable but if you serve cooled chicken stock (real chicken stock, not the box in the grocery isle) it receives looks of disgust. Where do people think gelatin comes from and why is it only "good" as a dessert?
No comments:
Post a Comment