Are you testing these bones for diseases before tasting them?
We find that the bone marrow from a Balb/C mouse is better with a red wine, but
the C57BL/6 bone marrow is better in the summer with a fruity wine and wheat
crackers.
Kathy McKinnon
Jeff Carrell
Human Genome Sciences
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Subject: Frivilous (but hopefully interesting) Question
From: <JEB.Harrison@auckland.ac.nz> at INTERNET
Date: 10/29/97 4:41 PM
OK flow gurus,
Frivilous question for yous all-I am sure there is an obvious answer.
Warning-to non meat eaters-this might be a bit graphic.
Why does bone marrow from larger bones (eg lamb shank) which is white
and fatty, taste sweet, whereas marrow from more honeycombed bones (eg
ribs) -red and not so separate from the bone-tastes slatier.
The cooking method doesn't seem to matter overly much-even quite salted
meat cuts still have very sweet marrow.
Ideas?
Thanks heaps
JAne