[Sca-cooks] Marrow substitute

[Finne Boonen]

On 5/4/05, Phil Troy / G. Tacitus Adamantius
<adamantius.magister at verizon.net> wrote:
> Also sprach Stefan li Rous:
> > >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.
> 

I've eaten marrow several time, my mom makes a wonderfull ossobucco
with them  :)

> 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.

hmm, the neatly packaged steaks is a very recent development here
(Belgium), which is ussually seen as an american trend wich somehow
ended up here. And the butchers do their butchering(?) in their own
shop. Unussual cuts can ussually be found if requested a (few) day(s)
beforehanded.

Finne

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