Rick Wartzman writes that the unexpected pure chicken fat his aunt served was "horrific" ("A Rye Look at the Things We Eat," From First and Spring, Dec. 17). Although I no longer eat schmaltz because it is pure animal fat, I remember it was delicious. And that "translucent goo": When the skin and bones of fish are cooked into a broth and then cooled, it turns into a gel. One person's gross is another person's treasure.
Ruth Silberstein
North Hills
