Quoting Dale Shipp to Jim Weller <=-

stock ... lamb leg, beef blade steak, pork shoulder, pork
chop and chicken bones in all.

Do you crack the chicken bones

Did you mean the pork shoulder bone? Chicken bones are small and
have very little marrow in them.

and lamb leg to expose their marrow?

My bone saw has mysteriously disappeared and so I didn't go after
the marrow. I love the stuff though. It's a really old fashioned
treat from the days when butcher shops dealt with whole carcasses.
It was a regular thing when I was a kid. My parents had long handled
small marrow spoons to dig it out. I didn't give it much thought
after that until I met Roslind and Ray was harvesting a lot of big
game so leg bones were abundant.

Now of course marrow bone canoes are trendy in high end restaurants.
Here's a signature recipe from the guy who started the revival.

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

Title: Roast Bone Marrow and Parsley Salad
Categories: Appetizers, Veal, Offal, Salads
Yield: 4 Servings

12 x 7-8cm pieces of middle veal
Marrowbone
1 bn Flat-leafed parsley
Picked from the stems and
Chopped
2 Shallots, very thinly
Sliced
1 Modest handful of capers
(extra-fine if possible)
1 Lemon, juice of
6 tb Extra-virgin olive oil
Sea salt
Freshly ground pepper
Toast, to serve
Coarse sea salt

Oven at 190C/Gas 5/375F. Place the bone marrow in an ovenproof
frying pan. Roast the marrow for 20 minutes until the marrow is
loose and giving, but not melting away.

Mix together the parsley, shallots, and capers. Make the dressing
by mixing together the lemon juice and olive oil.

Just before serving toss the parsley mixture with the dressing and
season with salt and freshly ground pepper.

Scrape the marrow from the bone onto the toast and season with
coarse sea salt. Serve with a pinch of parsley salad on top.

Source: Fergus Henderson, St John Restaurant
From: Michael Loo Date: 02-11-03

MMMMM


Cheers

Jim


... The Secret Scam: slathering mediocre meat with marrow.

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On 09-07-22 22:44, Jim Weller <=-
spoke to Dale Shipp about Marrow <=-

stock ... lamb leg, beef blade steak, pork shoulder, pork
chop and chicken bones in all.

Do you crack the chicken bones

Did you mean the pork shoulder bone? Chicken bones are small and
have very little marrow in them.

No, I meant the chicken bones -- many chicken bones are too small for
that, but leg bones have some marrow -- hence extra flavor in the stock.

and lamb leg to expose their marrow?

If you are going to just use the bones in stock would it be ok to smash
them with a hammer and then strain the result at the end. Or wrap the
smashed bones in cheese cloth, like I do with some spice mixtures in
certain dishes.

My bone saw has mysteriously disappeared and so I didn't go after
the marrow. I love the stuff though. It's a really old fashioned
treat from the days when butcher shops dealt with whole carcasses.
It was a regular thing when I was a kid. My parents had long handled
small marrow spoons to dig it out. I didn't give it much thought
after that until I met Roslind and Ray was harvesting a lot of big
game so leg bones were abundant.

Speaking of bone saws -- we once went to a halal market to get some
goat. While we were waiting, the staff were cutting up chickens into
small pieces using a band saw *and* not wearing any glove. We know a
butcher who lost part of several fingers when he neglected to wear his
steel mesh glove.


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

Title: Seasoned Potato Wedges
Categories: Testing, Easy
Yield: 2 Servings

3 ea Boiling potatoes, washed
- peeled cut into 6 wedges
1/2 ts Black pepper
1/2 ts Salt
1 tb Oil
1/2 tb Dried parsley
1/2 ts Red pepper flates
1/2 ts Onion powder

NEXT TIME:

Preheat oven to 400 degrees. Do NOT use crockpot.

Clean potatoes, peel and cut each potato into small wedges and place
in a plastic bag. Add spices and oil and shake contents of bag to
coat potatoes.

Remove potatoes from bag and place them on baking sheet and bake for
20 - 30 minutes or until wedges are golden.

Originally this was to cook in a crockpot, but end results were just
over cooked potatoes, limp.

Testing using real oven to see what happens.

Variation of recipe from Recipe 4 Living.

MMMMM


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JIM WELLER wrote to DALE SHIPP <=-

Do you crack the chicken bones

Did you mean the pork shoulder bone? Chicken bones are small and
have very little marrow in them.

Leg and thigh bones may be whacked with a whammer to expose what marrow
is there. It does make a nice boost to the stock. And of course, as all
recipes tell us "strain the liquid" no worries about bone shards in the finished produce.

and lamb leg to expose their marrow?

My bone saw has mysteriously disappeared and so I didn't go after
the marrow. I love the stuff though. It's a really old fashioned
treat from the days when butcher shops dealt with whole carcasses.
It was a regular thing when I was a kid. My parents had long handled
small marrow spoons to dig it out. I didn't give it much thought
after that until I met Roslind and Ray was harvesting a lot of big
game so leg bones were abundant.

A hacksaw with a new/clean blade will substitute nicely.

Now of course marrow bone canoes are trendy in high end restaurants.

With prices to match the extra labour of getting to the marrow. Bv)=

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

Title: Elise's Beef Stock
Categories: Beef, Vegetables, Herbs
Yield: 4 Quarts

4 lb (5 lb) meaty beef stock
- bones w/lots of marrow);
- including some knuckles
1 lb Stew meat and/or beef
- scraps; in 2" chunks
Olive oil
2 md Onions; peeled, quartered
2 lg Carrots; in 2" segments
Handful of celery tops
+=OR=+
1 lg Celery rib; in 1" segments
3 cl Garlic; unpeeled
Handful of parsley; stems &
- leaves
2 Bay leaves
10 Peppercorns

ROAST THE MEAT, BONES & VEGETABLES: Set oven @
400+XF/205+XC.

Rub a little olive oil over the stew meat pieces,
carrots, and onions. Place stock bones, stew meat or
beef scraps, carrots and onions in a large, shallow
roasting pan. Roast in oven for about 45 minutes,
turning the bones and meat pieces half-way through the
cooking, until nicely browned. If bones begin to char at
all during this cooking process, lower the heat. They
should brown, not burn.

When the bones and meat are nicely browned, remove them
and the vegetables and place them in a large (12 to 16
quart) stock pot.

ADD HOT WATER & SCRAPE UP THE BROWNED BITS: Place the
roasting pan on the stove-top on low heat (will cover 2
burners), pour 1/2 cup to a cup of hot water over the
pan and use a metal spatula to scrape up all of the
browned bits stuck to the bottom of the pan. Pour the
browned bits and water into the stock pot.

ADD VEGETABLES, WATER, BRING TO A LOW SIMMER: Add celery
tops, garlic, parsley, bay leaves, and peppercorns to
the stock pot. Fill the stock pot with cold water, to 1"
to 2" over the top of the bones. Put the heat on high and
bring the pot to a low simmer and then reduce the heat
to low.

The stock should be at a bare simmer, just a bubble or
two coming up here and there. (You may need to put the
pot on your smallest burner on the lowest temp, or, place
it in the oven at 190+XF/88+XC.)

Cover the pot loosely and let simmer low and slow for
3-6 hours. Do not stir the stock while cooking. Stirring
will mix the fats in with the stock, clouding the stock.

SKIM SCUM AND FAT: As the stock cooks, fat will be
released from the bone marrow and stew meat and rise to
the top. From time to time check in on the stock and use
a large metal spoon to scoop away the fat and any scum
that rises to the surface.

REMOVE SOLIDS AND STRAIN: At the end of cooking time
(when you want to end the cooking is up to you, 3 hours
minimum, 6 to 8 hours if you can do it) use a slotted
spoon or spider ladle to gently remove the bones and
vegetables from the pot (discard them, though if you see
a chunk of marrow, taste it, it's delicious).

Line another large pot (8-quart) with a fine mesh sieve,
covered with a couple layers of cheesecloth if you have
it.

Pour the stock through the sieve to strain it of
remaining solids.

CHILL: Let cool to room temperature then chill in the
refrigerator.

One the stock has chilled, any fat remaining will have
risen to the top and solidified. The fat forms a
protective layer against bacteria while the stock is in
the refrigerator. If you plan to freeze the stock
however, remove and discard the fat, pour the stock into
a jar or plastic container. Leave 1" head room from the
top of the stock to the top of the jar, so that as the
stock freezes and expands, it will not break the container.

By Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

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Quoting Dale Shipp to Jim Weller <=-

Do you crack the chicken bones ... leg bones have some marrow
hence extra flavor in the stock.

Oh yeah, I often break chicken bones for stock. They snap easily.

But pork and lamb leg bones have enough marrow to cut into canoes
for service, if they're saw, just like beef and veal. My parents
used to cut leg nones in half crosswise and then scoop out the marrow
with special long small spoons. Modern restaurants cut them
crosswise into 5-6 inch sections and then split them lengthwise
to make the roasted marrow easy to extract. For that you need a saw.
Hacksaws are fine for small batches but you really need a band saw
to handle large quantities.

If you are going to just use the bones in stock would it be ok to
smash them with a hammer and then strain the result at the end.

Smashing a stout pork femur hard enough to break it is going to
wreck the counter underneath. I'd want to do that outside on a large
rock.

Title: Seasoned Potato Wedges
1/2 ts Black pepper
1/2 ts Salt
1/2 tb Dried parsley
1/2 ts Red pepper flates
1/2 ts Onion powder

I often these often. When I do I often use garlic powder instead of
or in additions to onion and either bay leaves or rosemary ground to
a powder in my spice mill instead of parsley.





Cheers

Jim


... Forget pumpkin spice; it's Chili Season!

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Quoting Dave Drum to Jim Weller <=-

JIM WELLER wrote to DALE SHIPP <=-

Leg and thigh bones may be whacked with a whammer to expose what
marrow is there.

That wrecks counter tops.

A hacksaw with a new/clean blade will substitute nicely.

That's what I had until I didn't.

Now of course marrow bone canoes are trendy in high end restaurants.

With prices to match the extra labour of getting to the marrow.

Yeah, the first time I saw them at the Trader's Grill in the
Explorer Hotel (the best steak house in Yellowknife now that Chef
Pierre is no more) they were $22 for 3 little canoes, along with
some sourdough bread. Luckily marrow is so rich that three people
can share one order and everyone gets a good taste. That dish has
run its course and been retired now. The latest trendy thing there
is a wild game charcuterie plate.

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

Title: Cocido
Categories: Spanish, Stews, Beef, Bacon, Sausage
Yield: 6 Servings

1 lb Good stew meat in one piece
1/4 lb Bacon in one piece
1 Chorizo
1 Soup bone with marrow
1 lb Chickpeas or garbanzos,
Soaked overnight
4 lg Or 5 tomatoes, peeled
Saffron
Salt and pepper
FOR THE LAVISH VERSION:
1/2 lb Uncooked ham in one piece
1 Blood sausage in one piece
1/2 Chicken in one piece
SAUCE:
5 md Tomatoes, cut in quarters
2 Fat cloves of garlic
2 tb Olive oil
1/2 ts Cumin or
1 ts Oregano
Cooked rice for the broth
Cooked green vegetables:
String beans, cabbage,
Spinach

Wash all the meats and soupbone with hot water. Put all the meats
in a pot of boiling water and let come back to a hard boil. Skim
off the unsavory foam. Turn the heat down so the pot just
simmers. Continue to skim off the foam until there is none. After
3/4 hour add the soaked chickpeas, which have been just rinsed
with hot water. Simmer for about 3 hours or until the garbanzos
are tender. This will vary according to the age of the garbanzos
and it is impossible to tell that until they are cooked. About 1
hour before the end add the potatoes. Remove the soupbone,
leaving the marrow in the stew. Add the salt.

To make the sauce, simmer together all the ingredients until
thickened and saucelike, at least 3/4 to 1 hour. Strain and serve
separately.

Note: Julio de Diego, who likes to cook as much as he likes to
paint, says that this is a good, everyday version. For occasions
when one wishes to be more lavish add uncooked him in one piece, a
blood sausage and half a chicken. The proper service of this dish
is very impressive. First the broth, strained from the stew and
flavored with saffron, is served with a spoonful of cooked rice in
each bowl and garnished with croutons fried in olive oil. The
second course consists of the garbanzos drained from the stew,
accompanied by a vegetable (cooked separately) such as string
beans, cabbage, or spinach dressed with hot olive oil flavored
with garlic. (The garlic clove is heated in the oil and discarded
before pouring on the vegetable.) As the last and most important
course, all the meats are arranged decoratively on a platter, the
chicken in the center surrounded by the cut-up pieces of meat. A
bowl or small, fat pitcher of tomato sauce is passed around so
that each may add it to whatever meat is desired.

But the stew may be served all at once from a tureen or great
casserole into large, deep bowls. If served this way the meats
should be cut up in the kitchen before transferring to the
serving dish or pot.

Source: The Peasant Cookbook, by Marian Tracy, 1955

MMMMM



Cheers

Jim


... You can call it special, but it's not; it's just expensive.

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JIM WELLER wrote to DAVE DRUM <=-

Leg and thigh bones may be whacked with a whammer to expose what
marrow is there.

That wrecks counter tops.

Chooken bones do not take much of a "whack". And I use a butcher's block cutting board to do the deed.

A hacksaw with a new/clean blade will substitute nicely.

That's what I had until I didn't.

The bone saws with which I am familiar (seeing them in action @ Humphrey's
meat department) look like this: https://tinyurl.com/BONEY-SAW

Now of course marrow bone canoes are trendy in high end restaurants.

With prices to match the extra labour of getting to the marrow.

Yeah, the first time I saw them at the Trader's Grill in the
Explorer Hotel (the best steak house in Yellowknife now that Chef
Pierre is no more) they were $22 for 3 little canoes, along with
some sourdough bread. Luckily marrow is so rich that three people
can share one order and everyone gets a good taste. That dish has
run its course and been retired now. The latest trendy thing there
is a wild game charcuterie plate.

Whether you're rich or whether you're poor - it's nice to have money!

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

Title: Herbert's Bone Marrow Gravy
Categories: Beef, Vegetables, Wine, Mushroooms
Yield: 6 Servings

200 g (7 oz) piece marrow bone;
- split in half; soaked in
- ice water overnight
2 tb Rapeseed oil
3 lg Pieces oxtail; about 600g/
- 21 oz total
2 lg Onions; thin sliced
2 cl Garlic; thin sliced
2 Bay leaves
4 Fresh thyme sprigs
300 ml 10 fl oz red wine
700 ml (1 1/4 pt) fresh beef stock
Handful dried porcini
- mushrooms; soaked in
- boiling water
2 lg Tomatoes; chopped
1 tb Red wine vinegar
1 tb Worcestershire sauce
1 tb Soft light brown sugar

Scoop the marrow from the bone with a teaspoon and
dice. Keep in the fridge.

Heat the oil in a flameproof casserole dish. Season
the oxtail with salt and pepper and brown all over
then remove and set aside. Add the onions to the same
pan and fry for 10 minutes, or until softened and
golden-brown.

Add the garlic and herbs and fry for a further 1-2
minutes.

Return the oxtail to the pan add the red wine and
simmer until it has reduced by half. Add the beef
stock, mushrooms and their soaking liquid, tomatoes,
vinegar, Worcestershire sauce and sugar. Bring to
the boil and then reduce the heat. Cover with a lid
and leave to simmer gently for 1 1/2-2 hours, or
until the oxtail is tender.

Strain the gravy into a clean pan (you can keep the
meat from the oxtail for another day). Remove any fat
from the top and simmer until it has reduced to a
light coating consistency. Whisk in the chilled bone
marrow until melted then serve.

By The Herbert Family - From Family Cooking Showdown

RECIPE FROM: https://www.bbc.com

Uncle Dirty Dave's Archives

MMMMM

... A vanilla soy latte is a weird type of three bean soup.
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On 09-09-22 23:44, Jim Weller <=-
spoke to Dale Shipp about Marrow <=-

Do you crack the chicken bones ... leg bones have some marrow
hence extra flavor in the stock.

Oh yeah, I often break chicken bones for stock. They snap easily.

If you are going to just use the bones in stock would it be ok to
smash them with a hammer and then strain the result at the end.

Smashing a stout pork femur hard enough to break it is going to
wreck the counter underneath. I'd want to do that outside on a large
rock.

How about using a solid cement block resting on an old wood cutting
board?

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

Title: Curry Pasta
Categories: Casserole, Indian, Noodles, D/g
Yield: 4 servings

3 c Curly noodles (
1/2 c Celery, diced
1/2 c Onion, diced
1/2 c Green pepper, diced
1 lb Ground beef
1 cn Choice cut tomatoes
1 cn 8 oz tomato sauce
1 cn Small V-8
1/4 ts Cumin
1 tb Curry powder (or to taste)
1 c Cheddar cheese, shredded

Boil noodles according to box directions, drain.

Saute ground beef, onions, green pepper, celery in fry pan until meat
is browned and vegetables are limp. Add the liquids and spices and
simmer slowly for 15 minutes.

In large bowl mix ingredients together and let stand for about 15
minutes.

Spray 8 x 8 casserole dish. Spray with cooking oil. Pour mixture
into dish and sprinkle with the cheddar cheese. Cover with foil and
either refrigerate for later use or cook then.

Bake at 350 for 30 minutes until warmed through. Remove foil and bake
another 5 minutes.

MMMMM



... Shipwrecked in Silver Spring, Maryland. 00:34:00, 11 Sep 2022
___ Blue Wave/DOS v2.30

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Quoting Dave Drum to Jim Weller <=-

Leg and thigh bones may be whacked with a whammer

That wrecks counter tops.

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

True.

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

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

You pretty much have to if you value your countertops.

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

https://tinyurl.com/BONEY-SAW

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

Title: Herbert's Bone Marrow Gravy

Very nice.

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

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

1 lb Tripe, cut into chunks
1 lb Cow's heel (for the jelly)
1 lb Cow's white-bone
(for the marrow)
1 ts Fresh ground black pepper
1 tb Salt
2 Beef bouillon cubes
1 3/4 qt Water
1 lg Onion, diced
1 lg Green bell pepper, diced
1 Stalk celery w/leaves, diced
5 Fresh basil leaves
1 Sweet potato, peeled, chopped
1 Plantain, peeled, chopped
1/2 Calabash West Indian Pumpkin
or a Hubbard squash, chopped
1 ts Sugar
Ground cumin
Fresh ground black pepper

In large kettle place cow meat, heel and bone with salt, freshly
ground pepper in water and bring to a boil. Lower heat to
medium-low and cook for 2 1/2 hours or until meat is soft. Strain
and return stock to kettle. Add remaining ingredients and bring to
a boil. Lower heat to medium, and cook for an additional 15-20
minutes or until vegetables are soft. Let rest for 10 minutes and
serve.

Niki

The are several variations in Spain, Latin America, the Spanish
Caribbean and the Philippines. Many add rice or corn. - JW

MMMMM

Cheers

Jim

... Triple fortified stock with three meats can be Michelin level.

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JIM WELLER wrote to DAVE DRUM <=-

Leg and thigh bones may be whacked with a whammer

That wrecks counter tops.

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

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)=

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

Yeah, large animal bones can be tough to crack.

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

You pretty much have to if you value your countertops.

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

https://tinyurl.com/BONEY-SAW

Shaped more like a buck saw than a hack saw. The main difference are
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.

Title: Herbert's Bone Marrow Gravy

Very nice.

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

Title: Sopa Mondongo
Categories: Beef, Offal, Caribbean, Soups, Onion
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?
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