I'm very serious about good stock. I had beef shank marrow on artisian toasted bread for late supper tonight. Whatever it takes. Brown stock or blanc.... the dehydrated mirepoix makes stock better. Just don't try to brown the dehydrated mirepoix. It doesn't work. But added later to a brun.... with a burgundy, reduce au sec... mmmmmmm. And marrow... cooked right on crustini cooked in the house.
I'm poor. Seriously poor. But I will eat good.
$1.70 for 3/4 pound of the shanks. 2 meals.
/johnny
Eatin good in the hood ;)
Pho Tai Nam is like a drug for me.
Roast 15 lb of marrow bones...