Comments on: Paleo To The Bone

By: Jacks

Jacks — Sat, 22 May 2010 20:54:59 +0000

“Wanting to be an Indian” when you were little (as many white kids do from stereotyped “noble savage” fantasy) doesn’t justify totally dismissing redcatbicycliste’s quite frankly legitimate concern.

And yes, the way you wrote it DID imply “wild” as a negative, so don’t whine about it when somebody points that out.

I didn’t imply anything. You inferred it. You oh-so-sensitive and enlightened P.C. types really need to get over yourselves.

My girls are frequently wild … yes, I’m in the habit of insulting my own children. We had a wild time, heading into the wild for the weekend, going to pick some wild flowers. Disgustingly bigoted, all of it.

But gee whiz, I sincerely apologize for all the damage I’ve caused the Native Americans through my thoughtless, unconscious racism. Just this morning, I heard that a Sioux was denied a job by someone who read my post and was therefore afraid of being scalped in the office. I will never, ever again imply that people who live a nomadic life and hunt their dinners are wild. Shame, shame, shame on me. Is there a consciousness-raising class somewhere I can take, please?

If it makes you feel morally superior to believe you see racism behind every tree, then please, go ahead. Knock yourself out.

By: Sylvie O

Sylvie O — Sun, 27 Dec 2009 20:11:57 +0000

Maybe yoiur paleo girls would like to go paleo fishing in a couple of years?

http://www.youtube.com/watch?v=x768VAsOQSw

That made me shiver, just watching it.

By: Dave, RN

Dave, RN — Mon, 21 Dec 2009 18:58:05 +0000

Well.. I did it. I went to my local grassfed butcher and picked up 6 marrow bones while I was getting some of their soap that they make from from coconut oil and beef tallow (I wonder if I could use that like butter to cook eggs in)?
Anyway I stuck it in the over for 25 minutes at 400. I scooped it out and put a little Himalayan salt on it. Mostly fat, and mostly good. I ate three and added the other three to a soup that I made from beef and vegitables using low sodium V8 as a stock. It added a nice touch.
I’ll be doing it again, but it wasn’t as cheap as I thought. 6 bones 1-1.5 inches tall and about 1-2″ around were $2.88. I can get more than a half pound of their beef for that.
I’ll let you know when I try their dogfood! It is cheaper than the meat!

By: Christina Stone

Christina Stone — Sun, 20 Dec 2009 13:49:39 +0000

I used to date a Bengali and they would cook the chicken bones a really long time and eat the well cooked ends off the bones. I started doing that it it was pretty good, then you suck what insides out that you can. My girls go crazy for bone broth, which we try to make at least once a week. They have never had ear infections by the way, and are rarely sick.

Maybe that’s where the “chicken soup” cure got started — the marrow that makes its way into homemade soup.

By: Holly

Holly — Sun, 20 Dec 2009 01:16:30 +0000

Adorable! They make me feel like I’m missing out on something… I’ll have to try it if it is that good!

Guess I should get them started writing their own cookbooks. They seem to be starting a trend.

By: Karen

Karen — Sat, 19 Dec 2009 22:21:45 +0000

Your girls are a riot! I totally enjoyed the video, pictures say so much more than words. Thanks

They are a constant source of entertainment.

By: Anna

Anna — Sat, 19 Dec 2009 19:52:45 +0000

I hope Santa Claus brings those girls some marrow spoons! http://www.nytimes.com/1982/05/12/garden/kitchen-equipment-spoons-for-marrow.html

Gotta love the Victorian eating and serving utensils, LOL. Very specialized but very handy. Clearing the kitchen of voluminous cereal and flour containers makes space for such treasures, too.

I second the recommendations for Jennifer McLagen’s Bones book and Fergus Henderson’s Nose to Tail Eating (published as The Whole Beast in the USA). I first tried Henderson’s Roasted Marrow with Parsley salad at his St. John restaurant in London and was won over by marrow margin! I make that recipe at home now with bison marrow from the half bison I buy yearly from a pasture-based ranch in Montana (they deliver a co-op buy to my So Cal area) to stock my freezer. I always have to make an explicit note in the butcher order to *keep all the bones* because they aren’t automatically included (guess the butcher figures no one wants them).

We buy grass-fed meats from a local farm. I didn’t think to ask them for bones, but I guess we should.

By: Felix

Felix — Sat, 19 Dec 2009 15:32:33 +0000

Thanks for the hint, I just made some beef stew with tons of bone marrow. It tastes great. Well, there’s no way it cannot - there must be about a centimeter of fat swimming on top.

Yup, the bones really added to the stew flavor.

By: mezzo

mezzo — Sat, 19 Dec 2009 08:16:00 +0000

JN: That is the cookery-book I mentioned earlier. The other one is indeed called “Fat” and it’s by the same author: Jennifer McLagan. Highly recommendable.

By: Todd

Todd — Sat, 19 Dec 2009 08:02:54 +0000

Anthony Bourdain and his cooking/travel shows got me more interested in the traditions of eating organ meat around the world. I had tried some in Japan, where some organ meats are popular, but was quite surprised at how little I knew about how much more there is out there.

I have replaced hot cereals, granola, toast, and most other breakfast foods with a local cut of meat called “sanmai niku”, or three-layered meat. It’s pork belly, with a layer of skin, fat, and muscle. Now I can work through to lunch without snacking or wanting to snack, instead of constantly being reminded how hungry I am.

http://farm3.static.flickr.com/2638/3819830123_246105256b.jpg

Nice. It looks like hyper-bacon.