[Sca-cooks] Marrow substitute

[Phil Troy / G. Tacitus Adamantius]

Also sprach Stefan li Rous:
>Giano asked:
>>I haven't got terribly much experience with this, but I found a few recipes
>>that require melted beef marrow. I'm wondering - marrow is kind of hard to
>>come by in these post-BSE days, so what could I use as a substitute? Is there
>>anything?
>>
>I can't remember if any substitutions are given in this file, but it 
>might be worth a look.
>marrow-msg       (28K) 1/19/03   Getting bone marrow. Recipes with marrow.
>http://www.florilegium.org/files/FOOD/marrow-msg.html
>
>I didn't think that marrow or beef bones with marrow in them was 
>particularly hard to get these days. But I haven't tried to get it. 
>I thought it was nerve tissue, such as brains, that was a problem.

The impression I get (and maybe someone from outside the US will 
correct me if I'm wrong about this) is that there are much tighter 
controls on all meat processing in general, and probably less 
butchering is done on site at the point of sale, and meat buying is 
more like the American supermarket experience than it used to be, 
even more so, perhaps, than in the US. As a result, there may be more 
neatly wrapped steaks and roasts, and less assorted offal lying 
around on any premises where you buy meat, and the people looking for 
things like marrow, flead, or unusual organ meats probably lose out.

This is all speculation, though; I haven't been in a European butcher 
shop or supermarket lately, but this is the sort of thing that 
happens when government regulation increases.

Adamantius
-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
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Holt, 07/29/04