Dcarch, You are really something!!! You are truly an artist with food. Just when I think you can't surprise me again, you do. Your pictures are fantastic.

What is the red piece in the bread?

Karen

Up to now, I've not had an interest in marrow bones - but this post and pic have changed that. You are amazing, Dcarch!

Teresa

.......Dcarch is bad to da bone!!

Dan
Semper Fi-cus

Thank you so much Karen. The red pieces are red peppers. Why? In the thread "Cost Benefit Analysis Store Bought Bread vs Homemade" there is one thing you cannot compare the two options for me.

I try not to throw away good food. Sometimes you just have too many small odds and ends that you can't do much with. I put then in a blender and mix them into the bread. Delicious, nutritious and cheap.

Thanks Teresa_nc7. That's another way to enjoy marrow, other than osso buco and veal shanks.

Posted by danab_z9_la ".......Dcarch is bad to da bone!! Dan Semper Fi-cus"

Well, that's your opinion, a bone of contention between us? :-)

dcarch

Is marrow good for you, or is it basically all fat?

For some reason I thought the former, but can't find any data showing that.

Posted by johnliu "Is marrow good for you, or is it basically all fat?
For some reason I thought the former, but can't find any data showing that."

I guess it's both. I have read something that it has health benefits, but is is also all fat.

For me it is not that important. I don't use that much fat in my diet. I enjoy marrow may be once every two years.

dcarch

It is rich in nutrients, so it is good for you. I scoop the marrow out of the bones I have cooked into soup broth to be sure of getting all the nutrients.

So I bought a bunch of marrow scoops and finally put one to the test for lunch today. It seemed like a good bulk of google searches led me to the same recipe, so it's the one I used.

I must say that once I stopped being scared of it and plopped a good blob on my bread, I really enjoyed it and saw the appeal. Good thing, as I spent a small fortune on those spoons. I can be a real idiot when it comes to impulse buying.

Anyway, a question: What do "proper" roasted marrow bones look like? The marrow from the top and bottom of the bone was kind of grayish brown as in dcarch's pictures and had a loose jello consistency. The middle was also gelatinous, but firmer and more salmon colored. Is this mixture ok or did I undercook it? I slightly preferred the gray for its beefier flavor, but I'd have been afraid of it all melting away had I roasted it longer. Plus I liked the "salmon", too.

Here is a link that might be useful: Fergus Henderson's Roasted Marrow Bones

Your roasted bones look yummy, I grew up loving marrow and having to share it with my British father, my mother never liked it so it was just the two of enjoying it at family dinners.

I looked up some nutritional information also, and while it is all fat, interestingly it seems to have no cholesterol.

Lee

while it is all fat, interestingly it seems to have no cholesterol

Hell, that's your ticket to eternal salvation right there.

If there were only a way to infuse marrow with hazelnut, we'd have something better that Nutella. And we'd call it . . . ambrosia.

LOL, John.

I don't care much for marrow, it's too fatty. Go figure it's all fat and so it's too fatty. (grin) I don't like short ribs for the same reason, I get that layer of tallow in my mouth.

So, once again, it's not taste for me, it's texture.

I'd sure love a slice of that veggie bread, though.

Annie

John, you are too funny!

Lee