Having Fun To-marrow

Osso bucco is popular now, and it has brought a resurgence in interest in marrow, a time honoured food often used as a savoury course in Victorian times.

Roasting bones to eat the marrow is a nice way to accesss this delicacy, which matches well with, for instance, pinot noir. Pick up some marrow spons and have at it.

Here's a method of cooking: http://www.ehow.com/how_7701389_roast-marrow-bones.html

Anyone else into this particular dish?

I've never tried making it myself but I've had it in restaurants a few times. It can be amazing.

We've done it a few times but it isn't common today except in some restaurants - we had to create a fictional dog to explain to the butcher why we wanted bones so long and with the marrow inside. I still haven't found just the right marrow spoons, but then I haven't found the perfect asparagus tongs either.....

[Jenise]

Osso bucco is popular now, and it has brought a resurgence in interest in marrow, a time honoured food often used as a savoury course in Victorian times.

Roasting bones to eat the marrow is a nice way to accesss this delicacy, which matches well with, for instance, pinot noir. Pick up some marrow spons and have at it.

Here's a method of cooking: http://www.ehow.com/how_7701389_roast-marrow-bones.html

Anyone else into this particular dish?

I like marrow--beef fat is mmm-mmm GOOD!--but I could never bring myself to order a whole portion of it nor, for the same reasons, have I ever served it at home. Re the link you provide, I'm surprised he or she says three to four inch lengths. In restaurants most I've seen are 2 to 3 inches, which seems about right for stability.

The bone is just to hold it together while you cook it. Once cooked, it doesn't need stability - I just scoop it onto some toast and dig in. We should do this some time!