Subj : Re: Marrow
To   : Jim Weller
From : Dave Drum
Date : Sun Sep 11 2022 06:15:04

-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Leg and thigh bones may be whacked with a whammer

 JW> That wrecks counter tops.

 DD> Chooken bones do not take much of a "whack".

 JW> True.

Mostly with chicken bones I'll place them at the edge of the cutting
board w/one end on a paper towel on the counter top and whack them in
the middle with the back of a chef's knife or cleaver. Snap, crackle,
pop and into the stock pot.  Bv)=

 JW> I was thinking of sturdy pork shoulder bones when i wrote that

Yeah, large animal bones can be tough to crack.

 DD> I use a butcher's block cutting board to do the deed.

 JW> You pretty much have to if you value your countertops.

 DD> The bone saws with which I am familiar... look like this:

 DD> https://tinyurl.com/BONEY-SAW

 JW> Shaped more like a buck saw than a hack saw. The main difference are
 JW> the shape of the teeth in the blade.

Well, yeah. You want more of a "metal cutting" blade and a wood sawing
one.

And the hack-saw looking bone saws I have seen in use are much "deeper"
than a typical handyman's hacksaw.

 DD> Title: Herbert's Bone Marrow Gravy

 JW> Very nice.

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Sopa Mondongo
 JW>  Categories: Beef, Offal, Caribbean, Soups, Onion
 JW>       Yield: 8 Servings

I'd try a bowl (ot two) of that.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fergus Henderson's Roast Bone Marrow & Parsley Salad
 Categories: Beef, Vegetables, Breads
      Yield: 4 servings
 
           Marrowbone; 12 x 7/8 cm
           - pieces of middle veal
        bn (big) parsley; picked from
           - its stems
      2    Shallots; peeled, very thin
           - sliced
      1    Handful extra-fine capers

MMMMM--------------------------DRESSING-------------------------------
           Lemon juice
           Extra-virgin olive oil
        pn (ea) sea salt & pepper
           Toast
 
  Put the bone marrow in an ovenproof frying pan and place
  in a hot oven. The roasting process should take about 20
  minutes depending on the thickness of the bone. You are
  looking for the marrow to be loose and giving, but not
  melted away, which it will do if left too long
  (traditionally the ends would be covered to prevent any
  seepage, but I like the colouring and crispness at the
  end).
  
  Meanwhile lightly chop your parsley, just enough to
  discipline it, mix it with the shallots and capers, and
  at the last moment, dress.
  
  Here is a dish that should not be completely seasoned
  before leaving the kitchen rendering a last-minute
  seasoning unnecessary by the actual eater; this,
  especially in the case of coarse sea salt, gives texture
  and uplift at the moment of eating. My approach is to
  scrape the marrow from the bone onto the toast and
  season with coarse sea salt. Then a pinch of parsley
  salad on top of this and eat. Of course once you have
  your pile of bones, salad, toast, and salt is 'liberty
  hall'.
  
  Recipe by Fergus Henderson
  
  RECIPE FROM: https://www.finedininglovers.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... What is a "free gift"?  Aren't all gifts free?
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

.