Throughout history and across many cultures, human beings and fairytale giants have all longed for one thing: to smash open bones and scrape out the liquid inside for their porridge. In primitive times this was easier to do because you would come across a skeleton in the bushes one day, of a lion, or one of the many other animals that were popular at the time, and you would have a rock handy, and next thing you’re drinking bone juice for days, out of, say, a leather pouch attached to your belt. Now-a-days we ask chefs to do this for us, for example the top chefs in Vietnam who use bone marrow as a base for phở, and also the top chefs in the Philippines who make a soup called bulalo. Other top chefs in other top countries use bone marrow in other fashions and styles such as the top chefs in Italy who make ossobucco and also the chefs in the Italian part of your specific American city who do thus. Many top chefs appreciate bone marrow in other ways, such ways which include appreciating its salty, buttery texture, and serving it often-times in the actual bone, which they place on the plate ($27). The main reason top chefs everywhere appreciate bone marrow is because it is the culinary equivalent of the beer that is collected in the drain under the taps, and then you pour that beer back into a glass and resell it and chefs are cheap and think most of us are stupid, which we are, in fact, some of the top stupid people in the country live right in your city.
Read more of 4 Food Trends That Most Top Chefs All Basically Agree Are Bullshit From Throughout History
