cheers,

I think you are right.

It would be interesting to see how it would rate on Mat Lalonde's nutrient density scale - there's gotta be a lot of fat soluble nutrients in there.

I'm guessing similar to egg yolks, or at least butterfat.

the way I make my bone broths, or anything slow cooked is in an unglazed slow cooker called the Vita-Clay Chef.

This is quite simply the best slow cooker I have ever used, and a side by side test with the hamilton beach glazed cooker was just no contest - there's something about the unglazed clay that makes stuff taste better. I use the yogurt setting for doing home cheesemaking - works a treat!

A plug in version of an ancient clay pot!

few days ago i just hid some bone marrow in coconut curry sauce.

methink bone marrow is pretty close to super food.

i also add ginger in bone broth. sometimes green onion. but have not tried garlic.

cheers,

Asclepius:

When do you add the ginger and garlic?  If I add them at the beginning (I don't have a pressure cooker) all the taste of them cooks out.

I add the garlic and ginger in the stock making stage - so they don't even get peeled - just roughly chopped and chucked in to the pressure cooker.

The may well lose some taste but their 'notes' are still evident in the final soup (that is to say that if you leave them out then it just doesn't taste the same)!  I have on occasion added the ginger and garlic at the steamer stage, but I like the simplicity of just hacking them up and chucking them in at the pressure cooking stage (no peeling required).

@ Jen W: I did put some on the first time, but perhaps not enough. I'll try a bit more when I run the experiment again.

@ Aslepius: Thanks for the recipe! I've never been known to scrimp on garlic.

@ Pam: Yes, it was grass-fed. I like the flavors you suggested.

@ E Craig: The texture was a problem for me as well. I'll try mixing it with a starch or some other item suggested farther up the comment line.

Thanks so much everyone for helping me get a little more "predatory."

@ J. Stanton: I'll definitely try cooking it longer next time.

By the way, how do you make bone marrow taste good?

My husband doesn't like the texture of it, so I mix it in with our rice.  Maybe mix it in with your starch-of-choice.

I didn't want to get into an argument on a live taping.  My approach is not to stress about veggies: if I feel like eating them, I eat them, and if I don't, I don't...because despite all the posturing, there really is no convincing research showing that vegetable intake is biologically necessary, or even healthy.  (Associative epidemiological data doesn't count, because of all the other healthy behaviors which vegetable intake is associated.  See: Boy Scout effect.)

Honora:

Thank you!  I'm glad you enjoyed it.

Beowulf:

In my opinion, and unlike muscle meats, bone marrow tastes best well-done.  Try cooking it longer.

Asclepius:

When do you add the ginger and garlic?  If I add them at the beginning (I don't have a pressure cooker) all the taste of them cooks out.

pam:

Those spice ideas sound tasty, too.

JS

is the bone grass fed? it tastes a lot better.

ok. i throw in veg (shallots, garlic, mushroom) to roast it together with bone marrow.

then i season it balsamic & salt, vinegar & eat it.

it's really intense stuff. it gives "high" (i feel full of energy. but then i can only have 2 bones in one sitting then it becomes quite revolting. i'd finish the roasted veg but not the rest of the marrow. (satiety @ work)

i save the extra. i add 1 or 2 TB when making source or soup. (for soup i use a hand held blender)

cheers,

cheers,

By the way, how do you make bone marrow taste good? I've tried it once straight up (just cooked in the oven for about 15 minutes), and the taste and texture were just awful! I can eat in when it's part of a bone broth, but I'd like to learn to actually like it. Other than just continually retrying it, any tips?

When I make bone broth I usually use a chicken carcass and chuck in any other cow and lamb bones I can get from my butcher (I roast them beforehand).  All these bones get chucked into a pressure cooker along with lots of roughly chopped ginger and garlic, and the whole mix cooked as high as I can for 2 hours.  I then strain and cool the stock.

For the actual soup I will normally make it veg-heavy with beetroot, onion, butternut squash and a few potatoes - and finally a lot of fresh chillies all steamed together.  I then add this veg to the stock and blend it to a smooth consistency.  This gets heated and I might then add shredded chicking or tuna to the final meal.

I am sure this sounds unpalatable to some but you end up with a really thick, satisfying soup that tastes sublime!  Don't scrimp on the ginger and garlic!

By the way, how do you make bone marrow taste good? I've tried it once straight up (just cooked in the oven for about 15 minutes), and the taste and texture were just awful! I can eat in when it's part of a bone broth, but I'd like to learn to actually like it. Other than just continually retrying it, any tips?

Anyway, good podcast as is expected. Thanks.

That's a great quote, because it's true.  And that is because processed birdseed is not food, and it simply doesn't taste like food unless you add some food-like flavors back into it.  Note that the Cheez-Its had all the other flavorings except salt...imagine what it would taste like without the artificial "cheez".

Where I disagree with Michael Moss is that salt, sugar, and fat are terrible, deadly, addictive substances.  As I said in the interview, it's not what's in food that's the problem, it's what's not in food.  Soda isn't bad because it contains HFCS: it's bad because it doesn't contain any nutrients whatsoever, and is therefore incapable of producing satiety.  Going back to my AHS 2013 presentation, it's pure empty calories.

Here's my example: Adding butter and salt to a grass-finished ribeye does not magically make it unhealthy, fattening, or addictive!  That's added fat and salt, right?  But the ribeye is nutritious to begin with, so it will produce satiety, and we'll soon stop eating.

Conclusion: added fat, sugar, salt, MSG, or whatever aren't evil in themselves.  They're reasonably reliable markers for the fact that the food was nutritionally empty to begin with. 

Kam, eddie:

Thank you!  I enjoyed it, and we covered a lot of interesting ground.

JS