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HanAhReum (aka HMart) coming to Niles!

HanAhReum (aka HMart) coming to Niles!
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  • Post #151 - July 31st, 2021, 1:34 pm
    Post #151 - July 31st, 2021, 1:34 pm Post #151 - July 31st, 2021, 1:34 pm
    Apparently there is a new book out by the author of the New Yorker essay, Michelle Zauner. Here is a blurb:

    "From the indie rockstar of Japanese Breakfast fame, and author of the viral 2018 New Yorker essay that shares the title of this book, an unflinching, powerful memoir about growing up Korean-American, losing her mother, and forging her own identity."

    Has anyone read it yet?
  • Post #152 - October 11th, 2021, 5:49 pm
    Post #152 - October 11th, 2021, 5:49 pm Post #152 - October 11th, 2021, 5:49 pm
    Cathy2 wrote:
    Rene G wrote:
    Cathy2 wrote:New ingredient to muse about: Beef Marrow Guts at $1.99 a pound. This is the marrow extracted from the bone.

    Are you sure? Marrow gut usually refers to a part of an unweaned calf's stomach. It's an essential ingredient of sonofabitch stew. See Frank X Tolbert's A Bowl of Red for plenty of background on this Texas delicacy.

    I left my camera in the car on this occasion. It did not look like a stomach, though it did look like a tube. I then looked at a wikipedia definition:

    This last item, the "marrow gut", was a key ingredient. Davidson quotes Ramon Adam's 1952 Come An' Get It: The Story of the Old Cowboy Cook, which reports that this is a tube, between two of the calf's stomachs, filled with a substance resembling marrow, deemed edible only while the calf is young and still feeding on milk. This marrow-like substance was included in the stew and, according to Adams, was "what gave the stew such a delicious flavor." Davidson says this "marrow gut" probably was the passage leading to the abomasum as well as the abomasum itself (said to have a "distinctive flavour of rennin-curdled milk").

    ReneG, it appears you have made a correct ID. I simply reacted to the name, seeing the tube, then assumed it was extracted bone marrow. Do you have an overwhelming desire to make this charmingly named stew? I think I could arrange it!

    I wish I had an excuse to make this: How To Make Morzello, the Calabrian Cow Offal Stew

    Morzello, a Calabrian stew of bovine offal with tomatoes and the region’s famous chili peppers, is the meal that Valentina Raffaelli and Luca Boscardin remember most from their research for their cookbook Scarti d’Italia, or Italian Scraps. It’s eaten as a sandwich in a ring-shaped bread called pitta, the book explains, often “with the fans on to counter the Calabrian summer heat and the intense spiciness of the sauce.” The couple was invited to enjoy the dish with great ceremony by the Antica Congrega Tre Colli, which works to preserve the city of Catanzaro’s traditional cuisine.


    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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