Re: Explain Marrow Toast for her Huggy

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: : : : : : Bill writes:
: : : : : : : But yup!  So much of my holiday memories are centered around good old English traditions!  Roasted Chestnuts.  Christmas pudding.  Roast of Beef with Yorkshire.  Marrow toast.  Yummmm.

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: : : : : : Ummmmmmm...Christmas pudding!  Ummmmmmm...roast beef with Yorkshire!  Ummmmmmmm...marrow toast....MARROW TOAST????  What the he** is MARROW TOAST???  I don't theenk I like the sound o' THIS!!

: : : : : : MMMM

: : : : : Huggy?  Would you like to explain this delicacy to her?

: : : : : Billygnome

: : : : ~~~~~~~~~~~~~~~

: : : : OK.....not that I have ever had this....it is quite an old English dish not eaten much anymore.  Basically, beef bones are cooked either by roasting, or boiling in soup/stew, and then they are hacked open, and the marrow inside the bone is removed and spread on toast.  Thats it!  I think that it isn't common in the US to eat anything other than the obvious cuts of meat, but here in England, we are a little less wasteful.....and of course, if you go to Scotland.....they don't waste a damn thing!  Just check the recipe for haggis!  Personally speaking, I have limits as to what I can eat.....don't get me started on tripe....ewwwwww!

: : : : HM

: : : 
: : : Why Huggy!  I'm surprised at you!  And here I was believing you were such a traditional English lass.  Never had Marrow Toast?  I like it better when the bones are roasted rather than boiled.  I have,on occasion, bought soup bones just to roast and crack open for the marrow.  It is sweet and delicious on toast.  My mother, when we had broiled ham steak, would save the little round bone for me.  I saved it for last of all, and dug the little broiled marrow out as the best treat of the meal.  

: : : Anybody who has had hot dogs, sausage or the like has had intestines....it's what you stuff the hot dogs, sausages etc in ya know.  Liver isnt so bad if you smother it, really smother it, in onions and bake it with beef consume.  Our Jewish neighbors invited us over for beef heart, and it was pretty good however they made it.  How could you make good old English Steak and Kidney pie, without kidney???  And giblets for the gravy on thanksgiving?  You GOTTA have the heart and kidneys, and of course the neck meat.  Have not crossed the line to brains or other organ meats, and if I did an Indian Jones stirring my soup and came up with an eyeball I'd die right in place with the Mother of all Heart Attacks.  And no, don't serve me any of those damn mountain oysters either.  

: : : Bill R

: : Right behind you, Bill. Kidneys? Giblets? Gizzards? Livers? Hand 'em over! I love 'em all...but NO mountain oysters. Brains? Well, don't THINK I've ever had them, but there is the Southern/rural delicacy "head cheese..." whose contents are probably best left to the imagination...
: : Yep, I'll basically try anything once as long as it's not bugs, eyeballs or those pesky oysters ya mentioned!
: : Christina
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: I`m with you guys. And the head cheese my French grandmother, or Nanny we called her, made is the best. It`s just the jowl meat from a pork head with spice and knox gelatin, pressed into a pan and cooled. then you cut it in squares and eat on crackers. As for liver, being the 18th C. person I am, after killing my first deer with a flintlock while in full breechclout, my hunting partners said I had to eat of the liver. We cut out a chunk, rinsed it off, and after I took a big bite, we passed it around. It`s really not bad. Kinda sweet to the taste. I liked it so well that after I killed my buffalo a few years later, I did it again just to show everyone.

: Top that Bill!!!  :)
: Clabert



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