Re: Eating bones and eggshells

[Guest guest]

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> Does anyone have any experience eating bones/bone marrow (softened

> by long cooking to make stock)?

>

> I find that they are absolutely delicious, but I can't believe how

> INCREDIBLY FULL I am for hours (up to 20 hours or so) after eating

> them!

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It's best to take the marrow out and eat it raw first, then make

stock... Certainly everyone agrees marrow is delicious, and stock is

delicious if it's made with more parts of the carcass than just

bones, which probably don't have much flavor by themselves... I'm

not sure how to interpret what you're saying though. Which of the

following is it?

1) you're eating (drinking) regular stock made with meat, connective

tissue, etc, not just bones, fat skimmed

2) same as (1) with fat left in

3) you're eating (drinking) stock made with just bones

4) you're eating crumbled, soft bones after removing them from the

stockpot

5) you're eating cooked bone marrow (almost pure fat) removed from

cooked bones; if the bones are soft enough to eat themselves, the

marrow would've long since dispersed into the stock liquid.

I can see how (2) and (5) would be filling because of the fat; I

could see how (1)-(3) could be filling because of liquid content (but

not up to 20 hours!); I could vaguely see how (4) could be filling

because of, um, bulk...

In Sudan a common recipe is to eat bones by processing them sort of

like stock and then doing a few extra steps to make them easier to

eat (in sauces)...

Mike

SE Pennsylvania

[Guest guest]

I'm eating #4.... soft crumbled bones after they've been long-

simmered to make broth. They include the bone and whatever marrow

is left after cooking.

> > Does anyone have any experience eating bones/bone marrow

(softened

> > by long cooking to make stock)?

> >

> > I find that they are absolutely delicious, but I can't believe

how

> > INCREDIBLY FULL I am for hours (up to 20 hours or so) after

eating

> > them!

> @@@@@@@@@@@@

>

> It's best to take the marrow out and eat it raw first, then make

> stock... Certainly everyone agrees marrow is delicious, and stock

is

> delicious if it's made with more parts of the carcass than just

> bones, which probably don't have much flavor by themselves... I'm

> not sure how to interpret what you're saying though. Which of the

> following is it?

> 1) you're eating (drinking) regular stock made with meat,

connective

> tissue, etc, not just bones, fat skimmed

> 2) same as (1) with fat left in

> 3) you're eating (drinking) stock made with just bones

> 4) you're eating crumbled, soft bones after removing them from the

> stockpot

> 5) you're eating cooked bone marrow (almost pure fat) removed from

> cooked bones; if the bones are soft enough to eat themselves, the

> marrow would've long since dispersed into the stock liquid.

>

> I can see how (2) and (5) would be filling because of the fat; I

> could see how (1)-(3) could be filling because of liquid content

(but

> not up to 20 hours!); I could vaguely see how (4) could be filling

> because of, um, bulk...

>

> In Sudan a common recipe is to eat bones by processing them sort

of

> like stock and then doing a few extra steps to make them easier to

> eat (in sauces)...

>

> Mike

> SE Pennsylvania

[Guest guest]

> I'm eating #4.... soft crumbled bones after they've been long-

> simmered to make broth. They include the bone and whatever marrow

> is left after cooking.

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So they're delicious????? Do you do a lot of chewing? I'll try some

next time. I don't think I'd want that much Ca though...

Mike

SE Pennsylvania