When we arrived, the place was packed. The wait was an hour and a half for a table. The bar was first come, first serve, but most of the patrons at the small bar seemed far from finishing and there were a couple parties already hovering. We decided to get a drink and hope for the best. I was glad we did. We actually managed to procure seats within thirty minutes, thanks to teaming up with a couple ladies who had been waiting for nearly an hour already. The food was delicious, but what I recall the most, several months later, was the bone marrow. Now, I'm aware bone marrow has become a trendy item, which is funny considering we probably waste more than is used, which is too bad. Bone marrow is actually quite nutritious- if sourced properly from healthy, well-raised animals. Full of minerals and omega-3's, as well as alkylglycerols (involved in production of white blood cells, and therefore immune system enhancing), bone marrow is definitely something worth trying, if not eating every so often.
As mentioned bone marrow has omega-3's, an important fatty acid involved in brain health, lowering risk of heart disease and and acting as an anti-inflammatory. This means that bone marrow itself is incredibly fatty, and I would liken it to a lightly beef flavored butter. We were provided with toasted bread to spread the marrow on, and it was pretty tasty. I wish I could remember all that we had, as I have an overall high opinion of our meal that night, which I'm sure involved some sort of crudo and other deliciousness, but sadly, time has removed all other details. Hmm, guess that means I should go back soon...
The nutrition of bone marrow, and the bone itself is also behind the newest food trend, bone broth. I know it sounds pretty gross, and there are some that are confused as to what it even is. After all, broth is already made with bones, right? So, here's a quick vocabulary lesson.
- Broth- generally made with veggies, some meat, and maybe bone. Simmered for a short time, and not usually seasoned, as seasoning can cloud the broth. Technically, this makes bone broth a misnomer, but it flows better. Makes a good, light soup, or can be used in place of water for cooking rice.
- Stock- generally made with veggies, more bone (which can be roasted first to deepen the flavor), and maybe meat. Broth often involves more meat than stock. Stock is simmered for a longer period of time, and seasoning are usually added. Due to the higher bone content and longer simmering time, stock can be gelatinous when chilled. Makes a heartier soup, or even something nice and healthy to sip on when you're feeling under the weather.
- Bone broth- as I said, kind of a misnomer. Made with veggies and bones, this is simmered for at least 24 hours and up to 72 hours. The long simmering time breaks the bone down completely, infusing the bone broth with all sorts of minerals, such as calcium, as well as gelatin. Bone broth is touted for health benefits, such as gut healing, immune system boosting, and joint pain improvement.
I myself have yet to try bone broth. I'll admit to feeling slightly squeamish by it, but I've heard a lot about it. Maybe I'll try it one day, but in the mean time, I'll continue to make delicious, healthy stocks.