Here is the thing with Roasted Bone Marrow and me: I always get anxious introducing this personal preference of mine to anybody new. Am I about to lose my new friend, or will admitting some small nugget of truth serve to cement our friendship further? Or, as is sometimes the case, will I be surprised with a knowing glimmer and nod, unmistakably signifying “me too”?
Once revealed, one can never be too sure about biases to or against one’s truths. My advice: be prepared for any and every reaction! And if said reaction is adverse, well, take comfort in the fact that no matter what one’s preferences are, one is rarely alone with them. As with all characteristic peculiarities, a large community of like-minded residence usually exists nearby. Go and seek them out for support and communion!
One day, I was all alone, feeling destined for a life spent alone with my desires, and then BAM! A community formed all around me, growing in pride, losing its shame, increasing its visibility and public understanding, appearing just about everywhere on appetizer menus.
Yup. I eat the bone. Roasted Bone Marrow. Mmmm. Bone.
I Love Roasted Bone Marrow!
It isn’t anyone’s fault. I was born this way. Babies of the Victorian age liked it, and they did not have to be taught.
“Oooh, gross! How can you eat that? It’s not natural!”
“When did you decide you like that?”
“Someone must have served you bone marrow as a child, right?”
Confronted, I do my best to brush it aside as the ignorance it is. Instead I focus on the opinions of those in my life who matter – family. I’ve taken solace in their effortless acceptance and the many supportive reactions:
“Oh, we already knew! But we’re so glad you felt comfortable to talk to us about it, finally.”
“We think your grandfather liked bone too.”
Of course, there are several stages between one’s first self-identification as a roasted bone marrow lover and having the courage to tell one’s family safely. Once I realized that things weren’t going to change, I found that the self-acceptance of my orientation came rather rapidly. Soon it took on a prideful defiance. “Fuck ’em if they can’t accept me for what I eat!”
Accepting a predilection for bone is a big step that will most likely lead to changes to your diningstyle. Feeling scared of how society and our monthly dining get-together group members might react is only natural. Try to remember that the coming out process is only sometimes a smooth one. Generally, however, it will work out for the best. It helps to find a supportive community.
And, if this is what has brought you to this post, then please accept my warm welcome! You are among your people. Here at my house, we all love the bone.
Bone Marrow in Public?
It’s been great to see marrow-love go so mainstream. Marrow is coming out of the shadows. I’ve seen it on no fewer than three menus this past month. Also, it now sits out in the butcher case at the supermarket, where I would have to ask for it special before. Bone marrow is now a sought-after delicacy in restaurants, with chefs incorporating it into diverse culinary preparations. Its rich, buttery texture and distinctive flavor have elevated it from a traditional cooking ingredient to a trendy menu item. As diners increasingly appreciate bone marrow’s unique taste and nutritional benefits, its presence on menus continues to grow, adding a flavorful and decadent touch to various dishes. Best just on toast!
Now Go and Love the Bone!
To draw any blood from the marrow bones before roasting they will need to be prepped. Place the bones in a bowl and cover with ice water and approximately 1 teaspoon coarse sea salt per 1 cup water used. Refrigerate for 12 to 24 hours. changing the salt water every 4 hours. Drain and refrigerate the bones up to one day or until you are ready to cook the marrow.
This is what you will need:
- 8 2 inch center-cut beef marrow bones
- 8 slices white or light bread for toasting
- 1 teaspoon kosher salt
- 1 cup baby greens or arugula
- olive oil
- balsamic or orange zest for finishing
This is how you make it:
- Preheat oven to 500 degrees F and line a roasting pan with parchment or foil. Place bones in pan with a cut side down and roast until they start to show color and the marrow inside them is soft and gives in easily to pressure, about 25 minutes.
- While bones are roasting mix the salad greens with a drizzle of olive oil and sprinkling of salt. Toast the bread. As a first course serve on a small plate with drizzle of something or a zest of something else and a handful of arugula salad. It helps as well to have a tiny spoon or fork to remove the marrow from the bone.
Please throw me a bone
Just one, you see
That’s all I need
Then I’ll ask you to
Marrow me
Love’s bone marrow sings,
Ask, and my answer blooms bright,
Yours in heart, and bone.
Steamy fresh marrow
People line up for some of
Trevor’s fresh hot bones
Got bones on the mind?
You can do no better than
Trevor’s fresh hot bones
Trevor’s bones are tops
He might even convert you
To pork over clams
Mother (I) Love Bone!
And I love seeing you back 🙂
Pen dances, ink flows dark,
Whispers echo in the silence,
Will pages stay blank?
Beautiful presentation! In my house, growing up with a French mother, we sucked bones. All kinds. Love them all!
Hi Mimi! Thank you. As you might know, preference might be linked to genetics but it is not the sole determiner. Culture, may be more accepting allowing for a preference to be explored. 🙂 Lovely having you here!
Lovely, joyous, feeling the bone marrow love.
Your writing has a way of resonating with me on a deep level. I appreciate the honesty and authenticity you bring to every post. Thank you for sharing your journey with us.