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
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