[omnivorette]

If the bones were not hollow when you were finished, and also did not contain scoopable marrow, then I suspect you were not sold marrow bones, just bones, maybe?

[Rose]

Marrow bones and soup bones are not the same. I've had soup bones (beef) that had a thin web of bone material in the center that one can suck on and get some juicy flavor but there is no marrow to be had in them.

[mongo_jones]

i'll buy a pack next time and take a "before" picture of the bones. you lot can tell me what i have.

like i said, i'm pretty sure these bones looked like the ones the scream posted a picture of. that is to say, hers have a white hard bone casing and a center of a different colour and texture, and (if you look at the "after" picture i posted) mine did too. however, only a small part of the center of two of the bones seemed to actually contain any marrow--you can see those darker patches in my picture.

[g.johnson]

mongo_jones, on Mar 13 2006, 01:02 AM, said:

that's exactly what my bones looked like pre-oven.

Not quite, I suspect.



I think you got the end of the bone (the epiphysis). This does contain marrow but it's inside a spongy bone structure (trabecullar bone). The bit you want is further down the shaft (the diaphysis) which is hollow (the medullar cavity) and completely filled with marrow.

[SeaGal]

The marrow also feels sort of like congealed fat before cooking, it's quite soft in comparison to the bones and if you stick a skewer into it, it will go all the way through (not that you want to be skewering away at the marrowbones in the supermarket . I've had ones with that webby, boney materials.

I have a question. If you wanted to serve these as a first course, would you follow with a meaty main or something lighter such as fish? I notice that Lippy served them followed by a nice salad, but I'm wondering if they'd work as part of a larger meal--maybe only one or two per person?

[mongo_jones]

SeaGal, on Mar 14 2006, 12:21 PM, said:

The marrow also feels sort of like congealed fat before cooking, it's quite soft in comparison to the bones and if you stick a skewer into it, it will go all the way through (not that you want to be skewering away at the marrowbones in the supermarket .

in that case, not at all what i had. i will print out this phallic image from doc johnson and wave it in the face of the meat dept. folks.

[g.johnson]

I think the thing to look for is parallel sides. If the sides are flaring out then the piece is from close to the joint; if they're parallel the piece is from the middle as in The Scream's photo.

[Rose]

g.johnson, on Mar 14 2006, 02:28 PM, said:

I think the thing to look for is parallel sides. If the sides are flaring out then the piece is from close to the joint; if they're parallel the piece is from the middle as in The Scream's photo.

I would never have thought of that! That's the answer.

[g.johnson]

Rose, on Mar 14 2006, 02:34 PM, said:

g.johnson, on Mar 14 2006, 02:28 PM, said:

I think the thing to look for is parallel sides. If the sides are flaring out then the piece is from close to the joint; if they're parallel the piece is from the middle as in The Scream's photo.

I would never have thought of that! That's the answer.

That's because you haven't my years of scientific training.

[omnivorette]

Or maybe she's just not as much of a bonehead.

[g.johnson]

These two possibilities are not contradictory.

[Rose]

omnivorette, on Mar 14 2006, 02:37 PM, said:

Or maybe she's just not as much of a bonehead.

think again

[Ron Johnson]

g.johnson, on Mar 14 2006, 02:36 PM, said:

Rose, on Mar 14 2006, 02:34 PM, said:

g.johnson, on Mar 14 2006, 02:28 PM, said:

I think the thing to look for is parallel sides. If the sides are flaring out then the piece is from close to the joint; if they're parallel the piece is from the middle as in The Scream's photo.

I would never have thought of that! That's the answer.

That's because you haven't my years of scientific training.

Yes, we're all amazed at the manner in which you've squandered your education by hanging out here.

[g.johnson]

Ron Johnson, on Mar 14 2006, 02:39 PM, said:

g.johnson, on Mar 14 2006, 02:36 PM, said:

Rose, on Mar 14 2006, 02:34 PM, said:

g.johnson, on Mar 14 2006, 02:28 PM, said:

I think the thing to look for is parallel sides. If the sides are flaring out then the piece is from close to the joint; if they're parallel the piece is from the middle as in The Scream's photo.

I would never have thought of that! That's the answer.

That's because you haven't my years of scientific training.

Yes, we're all amazed at the manner in which you've squandered your education by hanging out here.

Hanging out here, I get sterling recommendations for restaurants to take my minions (Seattle, you're up next) which keeps them happy and productive despite the pittance I pay them.

[helena]

i got some marrow bones for a Clifford Wright's braised beef with preserved lemons (oh yeh), capers and spinach. His recipe doesn't mention soaking bones, just adding straight to the braise (for 1.5 hours).
I will soak them an then might quickly roast/boil before stewing: does it make sense? (i never dealt with marrow bones before)