Aaron Needs A Goat–I Have A Stew To Cook, Sins To Confess, And Côtes du Rhône To Drink. Let’s Here It For Family Bovidae!!

What’s in a cooking pot?  Here’s Rachel Laudan in Cuisines and Empires on the subject: The cooking pot, in which diverse elements were brought into harmony, symbolized culture and state.  When the Greeks founded a new colony, they carried a cauldron and a spark of fire from the mother city.  Confucians argued that the king … Continue reading Aaron Needs A Goat–I Have A Stew To Cook, Sins To Confess, And Côtes du Rhône To Drink. Let’s Here It For Family Bovidae!!

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.

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!