I have written before about guts, and how delicious they are.
Well, here’s something new: an New York Times article revealing that lovers of chicken skin have finally come out of the closet.
I don’t know if you love chicken skin as much as I do. I peel it off and eat it in long strips. It’s full of fat and flavor. And now chefs are using it as a flavoring ingredient. (Actually it’s nothing new: I just saw the recipe for Shepard’s chicken croquettes, from a long-defunct restaurant in downtown Providence, and one of the ingredients is ground-up chicken skin!)
Which leads us, of course, to beef marrow.
As a kid, I had red meat nearly every night at dinner. We used to raise and slaughter our own beef cattle; a family friend would cut and wrap the meat, which was sometimes cut rather haphazardly; the bones in the steaks were cut open so that they were perfect little cups, full of a jellylike whitish material that was wonderfully savory.
Primates love marrow; it’s full of protein and fat.
I suppose you might find that disgusting.
But it’s so good!
Now: are you going to eat that chicken skin? Because I’ll eat it if you don’t.
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