what is the clear, jelly-like substance on meat called? i usually see it on ham or beef roasts after they've been refrigerated overnight. is it just fat that changed consistency somehow, or is it gelatin? google searches aren't telling me anything, but it seems like gelatin has to be made from animal products, and it doesn't just happen naturally... right?
DK/DC: what fashion 'rules' do you ignore? - never wear black and navy or black and brown together. i think black and navy look great together! - no white after labor day.