Re: Smoked Meat
[ QUOTE ]
[ QUOTE ]
It's this big gourmet favorite these days, but used to be common for people to eat in the old days. They chop or saw thick bones, like cow leg bones, up into chunks, so they're kind of like a doughut of bone around a hole of marrow. Then they roast the bones, I think, and may or may not do something to the marrow like spice it. I read chefs raving about it a good bit, but have never had it and don't know much about it.
[/ QUOTE ]
What kinds of restaurants serve it (italian, french etc)? Ive never seen it on a menu before, and figured the only person who made it anymore was my dad when I begged him to for easter and stuff.
[/ QUOTE ]
Anthony Bourdian always writes how much he loves it(I think I may have read him saying it's his favorite dish yesterday). I know he has said it is in French cuisine, and also that Mario Batali makes it, so Italian too.
|