Comments on: How to prepare and serve bone marrow

By: sygyzy

sygyzy — Tue, 30 Nov 1999 06:00:00 +0000

Having a hell of a time getting marrow out. Going to just roast the bones instead Really wish I could have done this application.

By: Jeremy Hilton

Jeremy Hilton — Tue, 30 Nov 1999 06:00:00 +0000

I tried and accomplished this dish at home on Sunday. And as a first time marrow eater, all I can say is wow!

I’m sure the apprehensive are wondering, how does crispy marrow taste and will I enjoy it?

The answer is yes, you most likely will. My wife, who generally is vehemently opposed to eating the more unusual parts of an animal, tried it, and liked it (that says alot).

As Ruhlman mentioned, bone marrow is mostly fat, so taste wise, I would describe it as the most unbelievably delicous piece of buttered bread I’ve ever consumed.

By: sara

sara — Tue, 30 Nov 1999 06:00:00 +0000

I suppose it’s going to make a difference about the age of the meat and the species of the bone donor, right. Maybe what the critter was raised on, too?

Marrow’s not really my gig, but I could see appreciating it fried up kind of like bits of foie gras fried up are to be appreciated. It’s about craving something fatty?

Interesting.

By: Mila

Mila — Tue, 30 Nov 1999 06:00:00 +0000

I have been a marrow fan since my toddler days, normally we eat it as part of a soup, perfect for tropical rainy days. But I go to a local bistro that serves roasted marrow when I need a major dose of marrow; maybe I can send this recipe to the chef and ask for this the next time I go around.

By: Houston Electrician

Houston Electrician — Tue, 30 Nov 1999 06:00:00 +0000

Those dishes look delicious.

By: veron

veron — Tue, 30 Nov 1999 06:00:00 +0000

OMG! Bone marrow!!! Well we just had osso buco last night. There is nothing more satisfying than blowing that marrow out from one end of the bone and seeing it land on your plate.

By: David Dombroski

David Dombroski — Tue, 30 Nov 1999 06:00:00 +0000

Wow, my favorite. All I can say is YUM!

By: claudia (cook eat FRET)

claudia (cook eat FRET) — Tue, 30 Nov 1999 06:00:00 +0000

when i visited in september and ate at lola, powder was there and brought this exact dish to our table. of course he thought i was carol. a case where mistaken identity totally worked in my favor…

it was quite good but i was pretty buzzed after some cocktail and then some wine… i think i need a do-over…

By: Fackelmann

Fackelmann — Tue, 30 Nov 1999 06:00:00 +0000

Michael,
Thanks for reminding me of my childhood days and my mother’s wonderful Sunday afternoon beef stock. My brother and I would fight over the bone marrow, the lucky winner would smear it on a piece of rye bread, delicious. My father would look at us jealously, wishing he had never introduced us to it.

By: John Jezl

John Jezl — Tue, 30 Nov 1999 06:00:00 +0000

Sam… Willi’s Wine Bar… yup, that’s the place I had it, too. Thanks for reminding me of the name.

I just made this tonight and served it with grey salt, grape chutney and brioche (brioche recipe from The French Laundry Cookbook). Didn’t like the chutney recipe I used, but the dish didn’t need it. The brioche, fried marrow and grey salt were all the was needed.

MR, thank you for a perfect timely post. You gave me the motivation to break new personal ground. Not for the first time, either… I’m working my way through Charcuterie.

John

By: Sylvie, Rappahannock Cook & Kitchen Gardener

Sylvie, Rappahannock Cook & Kitchen Gardener — Tue, 30 Nov 1999 06:00:00 +0000

Bone marrow trendy? Darn it – is that why I saw marrow bones for sale at my local upscale grocery store for $8 a pound? It used to be so easy to get the bones – almost just for the asking. Now that I am buying beef in bulk, I make sure my processor does give me the soup bones … and the dog bones (although I have no dog and he does not need to know).
Make a stock with leeks, herbs, celeri, carrots, a couple of mushroom, gently poach bones (with the marrow), get an oyster fork and wiggle the marrow out into the clear soup, or pile it on top of grilled good (homemade) country bread. I know… I am showing my French roots… but don’;t knock that out, Michael, until you try it…

By: Lorelei Armstrong

Lorelei Armstrong — Tue, 30 Nov 1999 06:00:00 +0000

I had the marrow at Jeaunty at Jack’s in San Francisco last month. Served roasted in the bone, with a drizzle of bordelaise. Epic.

By: Paul D'Souza

Paul D'Souza — Tue, 30 Nov 1999 06:00:00 +0000

What a great recipe – I grew up eating bone marrow in India. But that was very different. We would suck it out of the bone when we ate our Mutton Biryani. Would also suck it out of the beef bones in our soup. I was raised Catholic and on a farm. Grew all the animals we brought to the table.

Thanks for this – just had to tag your blog on one of our my properties – http://www.foodanswersonline.com . Would love to have you featured there more.

Paul

By: bob mcgee

bob mcgee — Tue, 30 Nov 1999 06:00:00 +0000

Can anyone speak to the subject of degenerated proteins? good, bad, other?

By: Sam

Sam — Tue, 30 Nov 1999 06:00:00 +0000

I never understood why everyone loves marrow… until I tried it last summer at Willi’s Wine Bar in Sonoma. I now dream about the stuff! I will definitely have to attempt this preparation.

By: Ulla

Ulla — Tue, 30 Nov 1999 06:00:00 +0000

This post really fits the word “food porn.”
marrow is the food of gods. it hits all the right spots. i am so jealous. soooo envious. green with envy. thanks for sharing:)

By: Sam

Sam — Tue, 30 Nov 1999 06:00:00 +0000

I never understood why everyone loves marrow… until I tried it last summer at Willi’s Wine Bar in Sonoma. I now dream about the stuff! I will definitely have to attempt this preparation.

By: Sam

Sam — Tue, 30 Nov 1999 06:00:00 +0000

I never understood why everyone loves marrow… until I tried it last summer at Willi’s Wine Bar in Sonoma. I now dream about the stuff! I will definitely have to attempt this preparation.

By: Justin

Justin — Tue, 30 Nov 1999 06:00:00 +0000

Holy heart attack batman!!! I’ve never tried that method but i know its gotta be good. Thank you Michael i will now crave marrow till i get some….

By: Karin (Grew up in Cleveland and miss it in VA)

Karin (Grew up in Cleveland and miss it in VA) — Tue, 30 Nov 1999 06:00:00 +0000

This brings back memories. I would cook stock just to eat the marrow.

I love knowing that it can be elevated to something so fabulous. Worth the price of admission I’m sure. Hopefully, they won’t be tired of making it when I get up there for the holidays.

Just one question. I have stayed away from marrow ever since the mad cow issue. I have eaten it very rarely since then, not wanting to tempt fate.

Can someone give me a specific reason why marrow is not held in the same category as brains, therefore making it safe.

I believe the original warnings were to stay away from the brain/bones of the animal. That the outer meat was less likely to cause problems.

P.S. Hope you had a great time in DC! Next time you’re in my backyard, I’d love to buy you a drink. – KBW