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?


Thanks,

STRATEGY

> 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

Oh Boy !! The marrow is the best part!! When I was a kid, we used to
all fight over the " weasel " I wonder why we called it that ....
Rosie

In article .com>,
"rosie" > wrote:

> Oh Boy !! The marrow is the best part!! When I was a kid, we used to
> all fight over the " weasel " I wonder why we called it that ....
> Rosie

That's the "schpik" (shpeek). :-) Slovak word.
--
-Barb
<www.jamlady.eboard.com>; Sam pics added 2-7-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

In article . com>,
wrote:

> 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?
>
>
> Thanks,
>
> STRATEGY


I always look for marrow bones with meat surrounding the bone for soup.
I like the cooked marrow smeared on a piece of bread. Long ago they
were cheap, too.
--
-Barb, <www.jamlady.eboard.com> Sam pics added 2-7-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
>
> I always look for marrow bones with meat surrounding the bone for
soup.
> I like the cooked marrow smeared on a piece of bread. Long ago they
> were cheap, too.

Cheap, nuthin'... that's right, nuthin'... bones were free. In fact
you didn't even need to ask, the butcher would automatically shtup a
couple pounds of bone in the order... 'specially a young pretty woman.

Thanks for all the responses.

Well, I used the marrow bones just like I would the soup bones, boiled
them for 4 hours for the stock, did not do anything special to extract
the marrow, but I imagine some or all came out throught the boiling..

Short story...best damn soup I've made in years!

I boiled the bones with a couple of carrots and a couple celery stalks
and an onion, then took out the solids (I like vegetables but not when
they're all soggy) then started my white beans, added a lb of ground
browned beef, cut up 3 small roma tomatoes and put them in for the last
hour, salt, pepper and some celery salt.

I don't know how much of a difference the marrow bones made, but I
could swear there was a new enhanced flavor never before tasted in my
soup



STRATEGY

In article . com>,
wrote:

> Thanks for all the responses.
>
> Well, I used the marrow bones just like I would the soup bones, boiled
> them for 4 hours for the stock, did not do anything special to extract
> the marrow, but I imagine some or all came out throught the boiling..
>
> Short story...best damn soup I've made in years!
>
> I boiled the bones with a couple of carrots and a couple celery stalks
> and an onion, then took out the solids (I like vegetables but not when
> they're all soggy) then started my white beans, added a lb of ground
> browned beef, cut up 3 small roma tomatoes and put them in for the last
> hour, salt, pepper and some celery salt.
>
> I don't know how much of a difference the marrow bones made, but I
> could swear there was a new enhanced flavor never before tasted in my
> soup
>
>
>
> STRATEGY
>

Sounds yummy! :-)

Did you blanch and peel the tomatoes first?
I find tomato peels to be pretty much inedible in soups?

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:
> In article . com>,
> wrote:
>
> > Thanks for all the responses.
> >
> > Well, I used the marrow bones just like I would the soup bones,
boiled
> > them for 4 hours for the stock, did not do anything special to
extract
> > the marrow, but I imagine some or all came out throught the
boiling..
> >
> > Short story...best damn soup I've made in years!
> >
> > I boiled the bones with a couple of carrots and a couple celery
stalks
> > and an onion, then took out the solids (I like vegetables but not
when
> > they're all soggy) then started my white beans, added a lb of
ground
> > browned beef, cut up 3 small roma tomatoes and put them in for the
last
> > hour, salt, pepper and some celery salt.
> >
> > I don't know how much of a difference the marrow bones made, but I
> > could swear there was a new enhanced flavor never before tasted in
my
> > soup
> >
> >
> >
> > STRATEGY
> >
>
> Sounds yummy! :-)

it sounds pretty simple and plain, but it is soooooooooo good and
flavorful!

I don't cook a lot, but this is one worth bragging about


>
> Did you blanch and peel the tomatoes first?


I did not



> I find tomato peels to be pretty much inedible in soups?


I do recall, somewhere around my 2nd bowl, having to pause to pick
something out of my teeth



STRATEGY




>
> --
> K.
>
> Sprout the Mung Bean to reply...
>
> As we go through life thinking heavy thoughts, thought particles
> tend to get caught between the ears causing truth decay- so be sure
> to use mental floss twice a day. -- Swami Beyondanada
>
> >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
>
>
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra