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.

From Small Goat Farms To Megafarms: The Shared Reality of Urban and Rural America.

Born in Royal Oak, Michigan, raised in Troy, I really didn’t interact with the city of Detroit until I went to Wayne State University located in mid-town, south of Grand Boulevard and what used to be the General Motors Building, and north of Cass Corridor and dire poverty.  My whole stay in the Metro-Detroit area … Continue reading From Small Goat Farms To Megafarms: The Shared Reality of Urban and Rural America.