Chiff and Fipple Forums

I'm a fan, but haven't really had enough of this unctuous treat to know much. I've been wondering if there's a flavor difference between beef and pork marrow, but can't find anything about that on the Web so far. Anyone know?

Ben, Agatha Christie readers SOoo get that.

Nano, congratulations on using "unctuous" in a sentence, although based on the definitions I looked up, I have doubts that it was used properly.

kkrell wrote:Ben, Agatha Christie readers SOoo get that.

Thank you Kevin.

kkrell wrote:Nano, congratulations on using "unctuous" in a sentence, although based on the definitions I looked up, I have doubts that it was used properly.

Thank you Kevin.

kkrell wrote: Nano, congratulations on using "unctuous" in a sentence, although based on the definitions I looked up, I have doubts that it was used properly.

It means "resembling an uncle", right? I'm quite sure of that.

kkrell wrote:Nano, congratulations on using "unctuous" in a sentence, although based on the definitions I looked up, I have doubts that it was used properly.

Aw, shucks, don't congratulate me - you already know I've got a million of 'em. But out of deference to your misgivings I double-checked with the Thesaurus, and independent of the word's typical dictionary definitions limited to oily personal chararacter and greasy-feeling minerals, "unctuous" also appears in a food-descriptive context - and if it helps, rest assured I am definitely not the first and only to have used it so; I hear it in culinary vocabulary from time to time, and in that, I have simply followed the example of my betters, so if it works for them, that's good enough for me. I do think that calling this usage wrong does a disservice to the creative flexibility that is one of the great strengths of our language. I suggest that the dictionaries have simply dropped the ball here for whatever reason; maybe cooks are beneath their consideration. In terms of food one has to admit it becomes an enticing word, and it's good at describing that deliciously exalted, decadently sublime, meaty-buttery food of the gods that is roasted bone marrow. "Rich" might do, but it doesn't really tell you anything, and even that word carries a repellent element. But unctuous? Ohhh, yes. Feed me that. Now.

But again to my initial question about marrow flavor: Beef? Pork? Differences if any?

This topic was inspired by my baked Easter ham this year. In it was a major fund of smoky marrow available to me, and I just about died of joy. Unless you've had it, it's hard to explain why I would say that. People call it fatty, but that's far too narrow a description and it misses the mark by a mile. And by the way, normally I don't like fat on my cooked meat other than for the flavor it lends. I cut it away because eating it grosses me out. Marrow, OTOH, is of a different order entirely. It's nutritionally very beneficial, full of umami, and it makes me want more. It's just not the sort of thing you should eat often, of course.

So anyway, I'm thinking of roasting my own marrow bones and, along with good bread, having the classic side salad of chopped parsley, shallot, capers, and lemon juice as a foil. Marrow bones are still fairly cheap, unlike the paying through the nose you'd do for 'em in a restaurant. And then after your feast, you have the roasted leftover bones for stock.

Nanohedron wrote:So anyway, I'm thinking of roasting my own marrow bones and, along with good bread, having the classic side salad of chopped parsley, shallot, capers, and lemon as a foil.

Seems a bit extreme; but yes, I suppose that would at least be cheap.

Extreme? It's dead easy. Just roast the bones and scoop 'em out. Put it on toast with a touch of salt and, if you like, also a bit of the parsley salad. I'll ask the butcher if he'll cut the bones lengthwise for easiest access. Some won't do this, citing work safety concerns, but in that case I'll just have him cut them in lengths of two-inch-or-so crosswise sections; one thing I won't do is invest in those silly marrow spoons. The day I do that is the day I invest in a periwig.

Yes, but roasting your own bones? That's extreme.

Ohhhhhhh. I see what you did there.

Nanohedron wrote:Ohhhhhhh. I see what you did there.

Ah.

So, pork marrow or beef marrow? What more do I have to do, start a freakin' poll?

Maybe you should add lamb to the poll.

Hmmm, I wonder if marrow is one of the reasons people like pork rib tips?

kkrell wrote:Hmmm, I wonder if marrow is one of the reasons people like pork rib tips?

I couldn't tell you, but I kind of doubt it. Whatever you might get out of it, a rib won't give you the same kind/quality of marrow I'm talking about. You want the midshaft of the leg bones for that. Here's the raw product (beef marrow bones), cut both lengthwise and crosswise:



Here's an example of the finished product:



And here's the classic serving suggestion:



Simplicity itself.

kkrell wrote:Maybe you should add lamb to the poll.

Although I personally love lamb, it doesn't fly in my house, so I'd forgotten that option. I now remember someone online saying that they were partial to lamb marrow, so maybe there must be a difference in flavors. I suppose I could always ask the butcher. It would be just my luck that he'd say, "I dunno - I never touch the stuff, myself."

Brus wrote:

kkrell wrote: Nano, congratulations on using "unctuous" in a sentence, although based on the definitions I looked up, I have doubts that it was used properly.

It means "resembling an uncle", right? I'm quite sure of that.

avuncular?

I'm not sure about any of this being on the Dean Ornish diet plan. I will have to check the book.