> wrote in message
ups.com...
>
> So I always make my beef soup with these generic "soup bones" from
> Safeways (the assumption here is that they are beef, they sure look
> like it).
>
> They were out, so I went to Albertson's and couldn't find "soup bones"
> and picked up these "beef marrow bones" instead.
>
> They *kinda* look alike
>
> am I on the right track here, or am I setting myself up for an unknown
> taste sensation that may be nasty?
>

Actually you are setting yourself up for a fabulous flavor, that of
beef marrow, an essential component of Sauce Bordelaise and
a not-to-be-without flavor in beef stews and so forth. The marrow
is the softish beige colored stuff in the middle of the bones, btw,
and is eminently edible spread on bread and lightly salted after
it has been poached a bit. You made a step in the right direction.

pavane