These old fashioned treats from bygone eras have regained popularity
and have been all the rage at high end restaurants especially steak
houses for a couple of years now. Yellowknife's finest hotel
restaurant have had them on the menu since at least last Christmas
holiday season when we had our company's semi-annual staff dinner
there.

Their roasted bison marrow canoe is split lengthways instead of
crossways for easy access to the marrow. They serve three six inch
pieces along with shallot red wine butter, house made potato bread
and pickled onions. They are so rich that one is plenty as an
appetiser. That was the first time I had had any since I left the
farm 54 years ago!

More recently, our craft brewery who make amazing burgers as well as
award winning beer started using bone narrow butter on one of their
burgers.

Native people has always been into nose to tail dining with no waste
forever and have always savoured bone marrow. It's not a fad for
them but a 15000 year old tradition. I see photos of marrow bones
all the time on my Arctic Kitchen forum.

Is any one else here seeing them either at restaurants or in
supermarkets?


Cheers

Jim

... Lamest fad food: Chia Seed Kale Smoothies

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On 09-11-21 23:04, Jim Weller <=-
spoke to All about roasted marrow bones <=-

Is any one else here seeing them either at restaurants or in
supermarkets?

Not often, and when I do they are labeled as dog bones. BUT, I have
been seeing them on a few cooking shows that we watch.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Lentil Pasta Sauce
Categories: Prodigy, Dec.
Yield: 1 servings

1 Onion chopped
1 Clove garlic minced
1 ts Oil
1 Tomato (ripe chopped)
1/4 c Lentil (brown or red or
Both)
2 3 dash Tobasco Sauce( or to
Taste)
1 15 oz can Contadina Tomato
Sauce
2 cn Water (use the tomato sauce
Can)
1/2 ts Oregano, Basil, Parsley
Black Pepper Salt

Saute Onions and Garlic till golden and then add all
the ingredients and let come to a boil and then low
heat till lentils are cooked thru and sauce will
thicken.. you might have to add a little more
water..serve this over capellini and with garlic bread
ofcourse and a green salad with balsamic vinegar...I
hope you all enjoy this and let me know how ya like
it..a heart healthy recipe.... PAB..back in the kitchen

Date: 12/10/94 From: STKW79A Barbara Ingram

From the recipe files of Sue Smith,
TXFT40A@prodigy.com, S.Smith34. 1.80á

MMMMM


... Shipwrecked in Silver Spring, Maryland. 23:48:15, 12 Sep 2021
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Quoting Dale Shipp to Jim Weller <=-

roasted marrow bones

Is any one else here seeing them

Not often, and when I do they are labeled as dog bones.

Ha! Dog bones are dirt cheap; soups bones cost a bit more but marrow
bones are 3 for $20 in restaurants!

I have been seeing them on a few cooking shows that we watch.

Roasted marrow is rich and unctuous, fatty in a good way and lovely
smeared over toast, stirred into soups, sauces and gravies to enrich
them or spread over meats and vegetables like butter.

I had it fairly often when I was kid when my parents bought their
beef by the side. Mom had a set of narrow, long handled spoons
specifically for scooping marrow out of bones.

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

Title: Christian's Danish Marrow - Marv
Categories: Scandinavia, Bread, Offal
Yield: 4 Servings

Rye bread
Marrow
Salt

Toast thin slices of rye bread until they are quite crisp. Boil some
marrow bones and, while they are still piping hot, extract the
marrow and serve with the hot toast and coarse salt.

From: Christian's Danish Recipes

MMMMM

Cheers

Jim


... Fat and salt and crunch. What's better than that?

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