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Listen to native speakers pronounce “gelatinous” in real conversational contexts with synchronized timestamps and subtitles.
But it's literally like-- the shoulder has so much more flavor, because of the connective tissue, because of the fat, because of the bones, because of the kind of meat.It's so gelatinous. And the ratio of fat and skin and connective tissue is so perfect.So if you go to a butcher in Morocco, you actually have to be a really good customer to get the shoulder.
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