/ck/ - Food & Cooking

>>9025954
Bone marrow is one of those things that seems like it shouldn't be good but it's super fucking good. Imagine something with a texture like somewhat more gelatinous room temp butter, but the flavor of beef. That's what bone marrow is like. In this case, emulsified with the milk and reduced down, it's smoother and a bit more 'spread-like', but it keeps that rich savory/meaty flavor. Went great with the morels, and the spice from the pink pepper and watercress and the acid from the plums kept it from being too heavy.

Glad to hear you're liking what I'm making. I've got some locally raised wagyu beef cheeks I'm considering using for my next set of days off. Alternatives include a dungeness crab dish, getting a whole rabbit and doing something with it, and maybe a dessert. Not exactly sure which/how many of those will happen next week but they're all in the works and will go up here eventually.

>bonus picture: lobster tail poached in butter.