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Sunday, January 24, 2010
Partially Gelled Chicken Stock
After cooling overnight, the fat has set on the surface, and the stock underneath it has gelled a little bit. When you torque the bowl, the liquid flows for a bit, slows, stops and reverses semi-elastically. I like that motion.
Music is excerpted from "A Rainbow in Curved Air" by Terry Riley. With a couple chickens added.
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