Sometimes Something's Just Not For You.....

So a year or two ago, I saw the London episode of Anthony Bourdain's No Reservations. On it, he eat's at Fergus Henderson's St. John, where his favourite thing ever, apparently, is served to him. Roasted beef marrow on toast with salt and parsley caper salad. Since that day, I've been dying to try this. A year ago, I actually bought one piece of bone marrow, but it never made it to the oven, it was freezer burned. So yesterday, I decided to go for one more piece, since my grocery store happened to have them, and they only cost around $2.50 anyway.

The way I saw it, if it was Bourdain's favourite meal ever, I pretty much was destined to love it also. You can check out a good chunk of that episode below, including where he eats this:

So if YOU are interested in trying this delicacy, you essentially roast it on 450° for 15 to 20 minutes until it starts getting oozy, and serve it with the parsley salad and bread. The recipe is all over the place. 


We sit down to the meal, and I am feeling really hesitant looking at what lies in front of me. My husband reminds me that I am the one who always says to have an open mind. Oh my god. I hated this. I actually spit it out. It felt like I took some chunky slimy Crisco and rubbed it all over the inside of my mouth. I just shuddered as I wrote that. This was not for me. Oh well. Now I know. Lesson learned: Bourdain's word is not the word of God and I will not always love everything he idealizes.


On the bright side, my dinner was delicious! But I left my camera on, plugged into the computer like a genius (it's probably the 4th time this month) and we have no batteries, and I didn't get any pics of it. I'll have to make it again soon, it will become a regular thing for sure. Brick squashed chicken in a caste-iron frying pan. In the meantime, you can check out Michael Smith's recipe that I used. 

Click this link for the recipe!

Have a great day!

What-You-Eat Wednesday

Welcome to round two of What-You-Eat Wednesday, where I feature a mystery product, usually diet related.

But first, I wanted to show you a clip of Anthony Bourdain's visit to Tuscany on his show, No Reservations. I just think it's an interesting snap shot of the difference between American and Mediterranean food ideals.  The part of the video I really want you to see is him cooking for some locals, including who I'm sure is his future wife at the time, and their reaction to his westernized take on their food. It appears at about 10 minutes and 50 seconds. I'm posting a whole 15 minutes or so of video, because I'm not too sure where I can edit a video, but also because I love No Reservations, and think some of you might enjoy watching the rest of the clip. Parts two and three of the episode can easily be found on youtube.  Enjoy, and I'd love to hear your thoughts.

Here's this week's mystery food:

WHOLE GRAIN OATS, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), WHOLE WHEAT FLOUR, SOYBEAN OIL (WITH TBHQ AND CITRIC ACID FOR FRESHNESS), HIGH FRUCTOSE CORN SYRUP, SOLUBLE CORN FIBER, SUGAR, CALCIUM CARBONATE, WHEY, WHEAT BRAN, SALT, CELLULOSE, POTASSIUM BICARBONATE, CINNAMON, PROPYLENE GLYCOL, MONO- AND DIGLYCERIDES, SOY LECITHIN, NATURAL AND ARTIFICIAL FLAVOR, WHEAT GLUTEN, CORNSTARCH, NIACINAMIDE, VITAMIN A PALMITATE, CARRAGEENAN, ZINC OXIDE, REDUCED IRON, GUAR GUM, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), THIAMIN HYDROCHLORIDE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID.  HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, APPLE PUREE CONCENTRATE, GLYCERIN,  SUGAR, WATER, SODIUM ALGINATE, MODIFIED CORN STARCH, MALIC ACID, METHYLCELLULOSE, CALCIUM PHOSPHATE, CINNAMON, CITRIC ACID, CARAMEL COLOR.

The only hint that you get are the first two ingredients. It's clearly a grain product...

Any guesses????