- Jul 29, 2001
- 27,709
- 11
- 81
1. Bone Marrow
I love this stuff. I just roasted some soup bones for a stock I'm making and before putting the bones in the water, I ate the marrow. It's fantastic stuff. I know about osso buco, but few people eat it and fewer still will actually eat the marrow from the bones they get when they buy meat.
2. Fish Skin
We are lucky to have fresh sockeye salmon here in the summer, and one of my favourite meals is a fillet of sockeye on the grill. No seasonings save for maybe a little S&P. Cook it on high, skin down, for 14 minutes and it's done to perfection.
I find that most people think the skin is inedible or something, so they leave it on their plate, or if self-serve, scrape their piece of salmon free of the skin. I am perfectly happy to roll up the entire fillet's worth of skin and eat it as is. It is the best part of the fish IMO, and that's saying something because I'd rather have fresh sockeye than steak any day.
Got any other gems that you want to share?
I love this stuff. I just roasted some soup bones for a stock I'm making and before putting the bones in the water, I ate the marrow. It's fantastic stuff. I know about osso buco, but few people eat it and fewer still will actually eat the marrow from the bones they get when they buy meat.
2. Fish Skin
We are lucky to have fresh sockeye salmon here in the summer, and one of my favourite meals is a fillet of sockeye on the grill. No seasonings save for maybe a little S&P. Cook it on high, skin down, for 14 minutes and it's done to perfection.
I find that most people think the skin is inedible or something, so they leave it on their plate, or if self-serve, scrape their piece of salmon free of the skin. I am perfectly happy to roll up the entire fillet's worth of skin and eat it as is. It is the best part of the fish IMO, and that's saying something because I'd rather have fresh sockeye than steak any day.
Got any other gems that you want to share?