[Sca-cooks] Marrow substitute

[Sue Clemenger]

Giano's in Europe, not the US.  Different food regulations, at least in 
regards to marrow, I suspect.
--maire

Stefan li Rous wrote:
> 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 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.
> 
> Stefan