SJ--you're right!

[DD]

I DO have a fear of webs.....can't find the technical term for it..but your diagnosis was confirmed yesterday while watching Iron Chef America and they used THIS

in a recipe......ewwwww!!! Made my skin crawl!

 

[Teresa]

what the hail is that?

 

[DD]

caul fat Pronunciation: KAHL Notes: Look for this in the meat sections of Asian, French, and Italian markets. Caul fat from pork is considered superior to caul fat from lamb. Substitutes: thin strips of bacon (for wrapping meats before roasting)​

ewwwwww......

 

[audie]

that looks like what dory used to do after eating a roll of toilet paper.....

 

[DD]

that looks like what dory used to do after eating a roll of toilet paper.....

Exactly!

 

[Biff]

EEEEEEEEEEyyyyywwwwwwwww!!!!!!!!:roll:

 

[BlueFox181]

Gross! That reminds me of the other day when I went to a new Vietnamese noodle house and the meat came with all this stringy fat. I litereally went through the whole bowl picking it out.

I'm sticking to my other Vietnamese place with the lean flank steak for next time...

 

[DD]

I can't believe people EAT this stuff!

 

[Mango]

that looks like what dory used to do after eating a roll of toilet paper.....

I miss you Audie.

 

[Smiling JOe]

I can't believe people EAT this stuff!

Hello ...! It is nothing more than fat, much like you would find in a juicy Ribeye prior to it being cooking.