bone marrow – Empires, Cannibals, and Magic Fish Bones

July 19, 2018

A Goulash For Angela Merkel While Dreaming About Solyanka, My Grandmother Dicing Onions, And The Hot Club Of Detroit.

Fifty years ago in Bloomfield Hills, Michigan, tall pine trees face a perennial bed of bluebells, geraniums, Black-Eyed Susans, goldenrod and more all bordered by clusters of basil, sage, rosemary, and sweet marjoram. St. Augustine grass covers an acre while a wide, asphalt drive slides down to a dirt road. In the kitchen off the … Continue reading A Goulash For Angela Merkel While Dreaming About Solyanka, My Grandmother Dicing Onions, And The Hot Club Of Detroit.

August 25, 2016

An Interlude With A Pig’s Head.

All of the pig, that’s the idea. As in this 17th century Dutch still life with head, sausage and trotters, nose to tail eating utilizes the whole animal. A still life focuses our eyes upon the things of this world we value, that to a great extent, make our world. Movement and time slow down, … Continue reading An Interlude With A Pig’s Head.

February 2, 2016February 2, 2016

The Anatomical Theater: Bones

It’s November 8, 1895, late at night, and Wilhelm Röntgen, Professor of Physics in Worzburg, Bavaria sits in a dark room. He’s enclosed a discharge tube in a sealed, thick, black carton. He lifts a paper plate covered on one side with barium platinocyanide in front of the discharge tube and the plate turns fluorescent. … Continue reading The Anatomical Theater: Bones

December 27, 2014January 4, 2015

Thoughts of Gallows, Ossuaries, Bourdain, Zombies and Cézanne As I Once Again Prepare Roasted Bone Marrow (Part One Of A Meal)

To further my French studies, Natalie Holstein-Charron has lent me Alistair Horne’s Seven Ages of Paris. I truly admire the tenacity the Parisians display in executing each other from the time of Philippe Auguste in the twelfth century to the notorious Cardinal Richelieu in the sixteenth. And I haven’t yet reached the Revolution! Here is … Continue reading Thoughts of Gallows, Ossuaries, Bourdain, Zombies and Cézanne As I Once Again Prepare Roasted Bone Marrow (Part One Of A Meal)

August 10, 2014August 10, 2014

Roast Bone Marrow And Parsley Salad

There are many sacred texts in the world: the Bhagavad Gita, Genesis and Exodus, The Gospel According to John, the Upanishads. In the secular realm we might nod to the Constitution, essays of Montaigne, Shakespeare’s King Lear. Bach’s Cantatas outwardly claim their sacred nature, while for me nothing makes a walk more holy than listening … Continue reading Roast Bone Marrow And Parsley Salad

July 17, 2014

Beef Bone-Marrow: Removing Excess Blood, Scooping The Marrow Out, A Single Light, 350 Degrees For 20 Minutes, And An Egg.

Up above an appropriate memento mori from Pieter Claesz (1628). Below, my beaten-up copy of Larousse Gastronomique under BONE-MARROW (Moelle) lists seven recipes: Beef bone-marrow (Moelle de boeuf). The marrow, cut into fairly thick slices (using a knife dipped in boiling water), poached without boiling in salt water and drained, is used to garnish steaks. Bone-marrow … Continue reading Beef Bone-Marrow: Removing Excess Blood, Scooping The Marrow Out, A Single Light, 350 Degrees For 20 Minutes, And An Egg.

June 5, 2014

There Will Be A Bone

Hanging out in San Diego with Gabriela’s sister Helena, her husband Jordi, and two children Yuri and Thais. We decided to have lunch at Cowboy Star in the Gaslamp district. Lo and behold, look what appeared on the table. That’s right, Roasted Bone Marrow and a glass of Laphroaig 10. I have not yet … Continue reading There Will Be A Bone

June 4, 2014June 4, 2014

Bones!

I love cooking with bones. Over the next few blogs we’re going to consider the artistic and sustainable aspects of all sorts of bones: buffalo, chicken, fish, lamb and pig. For the joy of it, I’m also going to include shells as bones. As we consider the shank and neck, spine and trotter we’ll also … Continue reading Bones!