View allAll Photos Tagged Marrow
Made a pinhole camera out of a Marrow (The squash like vegetable) using black and white photogenic paper and these were the results. Might not look like much but took ages , you can see the 'marrow gunk' around the edges , but I was so chuffed when it worked. :)
Microscopic photo showing markedly hypocellular marrow with atrophy of the fatty marrow and loss of hematopoietic cells, replaced by extracellular gelatinous substances. H&E stain. Original objective magnification 20X. Jian-Hua Qiao, MD, FCAP, Los Angeles, CA, USA
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with an arbol chili and peanut sauce with a grilled spot prawn
The first of our offal goods that contrasted rich bone marrow (enhanced meatiness by the peanut sauce) with sweet meaty spot prawn. Loved the touch of heat in this savoury-mildly sweet course, and although I cannot argue that a grilled spot prawn is a gorgeous thing to behold, the added effort to peel then reassemble this finger licking course distracted from it's immediate enjoyment. Of course, most people don't take pictures of their food, so this 10 extra seconds of delay is really my own fault.
You asked for it... a perfectly cooked slab of gass-fed ribeye steak (I'm talkin' meltingly tender and flavorful steak like you've never ever had before) with a roasted marrow bone to send you to the moon
What you can't see are the carmelized onions... but they are there (and so friggin' good it just might make a grown man cry...at least an Englishman)
I must really love our dog because I usually leave the marrow for her. Delicious - maybe better on a different type of bread.
Pure Carnivorous Bliss: Beef Bone Marrow w/ diced Shallots, Mushrooms and Capers in a Reduced Olive Oil and Lemon Sauce. (And for the vegans out there, I offer no apologies. I eat enough veggies to be considered part rabbit.)
©2012 LAWRENCECREATIVE
Artist: Sarah Lucas
Title: Big Marrow BB
Materials: untreated concrete
Snape Maltings
Snape, Suffolk, England, UK
Roasted for 20 minutes at 230C.
Added some chopped sweet basil, garlic and lemon zest at the last minute or so.
The previous two tests--the first for diagnostic purposes and the second to ensure remission following the induction round of chemo--did not yield any aspirate although all of the necessary diagnostics were possible with the solid sample (it just takes longer). Apparently, my doctor didn't have any problems this time around.
**To those who know me, don't worry (but pity is always welcome)--this is just a routine check done every few months to make sure all is well.**
Beinmargsprøve fra pasient med myelomatose/beinmargskreft.
Bildet kan brukes med kreditering av fotograf Geir Mogen / NTNU
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If used, please credit Geir Mogen, NTNU
Bone Marrow Madeleines
Nico
San Francisco, California
(August 1, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
left: marrow. JESUS H CHRIST this was good.
right: lamb short ribs.
back: crab cake with a smokey mayonnaise. trust me, it sounds odd but really goes well together.
our favorite thing: marrow.
My grandmother, who was from Provence, had a saying. when something was so good it was enough to spank your mama, she would say, "C'est comme la petite culotte du petit Jesus" (like baby Jesus' underwear). it's a compliment. so tonight, we went to Home, Richard Blais' new place, and after two glasses of champagne and a glass of wine, i tell Chef Blais that his marrow is as good as baby Jesus' underwear. because it's honestly the best thing i've ever eaten.
i sincerely hope he took it well.
Marrow, dices of raw cows heart, baby birch leaves, toasts and herb salt
Fäviken Magasinet
Magnus Nilsson
Fävikens Egendom, 830 05
Jarpen, Sweden
Roasted for 20 minutes at 230C.
Added some chopped sweet basil, garlic and lemon zest at the last minute or so.
Roasted for 20 minutes at 230C.
Added some chopped sweet basil, garlic and lemon zest at the last minute or so.
Roasted for 20 minutes at 230C.
Added some chopped sweet basil, garlic and lemon zest at the last minute or so.
Roasted for 20 minutes at 230C.
Added some chopped sweet basil, garlic and lemon zest at the last minute or so.
Bone Marrow and beef sausage from an expired dairy cow, Georgina.
Blue Hill at Stone Barns was opened by Dan Barber in the spring of 2004 within the Stone Barns Center for Food and Agriculture, a non-profit farm and educational center located on 80 acres of former Rockefeller estate in Pocantico Hills. The center was created by David Rockefeller, his daughter Peggy Dulany, and their associate James Ford as a memorial for Peggy Rockefeller, who died in 1996. The farm-to-table destination, housed inside a former dairy barn, emphasizes seasonal and locally sourced ingredients including many from the surrounding fields and pasture.
Blue Hill at Stone Barns won the James Beard Award for Outstanding Restaurant in 2015 and the James Beard Award for Outstanding Service in 2017. It was named the restaurant of the year by Eater in 2016 and reached Number 11 on the World’s 50 Best Restaurants List in 2017. Executive Chef and co-owner Dan Barber, who opened the original Blue Hill restaurant in Greenwich Village in 2000, received the James Beard Award for Best Chef: New York City in 2006 and the James Beard Award for the country’s Outstanding Chef in 2009. He was named one of the Best New Chefs by Food and Wine Magazine in 2002, and was named one of he world’s most influential people in Time Magazine's annual Time 100 in 2009. He wrote a book, The Third Plate: Field Notes on the Future of Food in 2014 and was appointed by Barack Obama to serve on the President’s Council on Physical Fitness, Sports, and Nutrition
Ingredients:
One marrow
onions, garlic
runner beans, chunked, boiled or steamed
half a pint of veg (or chicken) stock
tomato puree
chestnut mushrooms
creme fraiche
Method:
In a nice big pot, sweat off some coarsely chopped onions and garlic in plenty of olive oil, then add the peeled and chunked marrow and sweat off that too. Season with salt, pepper, nutmeg and pimenton (Spanish smoked paprika, a heaped tsp of sweet and just under tsp of hot), put on the lid and let cook some more. Add the beans and stock and let simmer for about 10 mins. Blitz it all up with a stick blender, adjust the seasoning, add a dollop of tomato puree to give it some more colour, add the sliced mushrooms and cook for a bit until they are done. Turn out in bowls, stir in a dollop of creme fraiche and garnish with sliced mushrooms. As an afterthought, some fresh coriander would be wonderful with this but I didn't have any. You can also leave some of the beans unblitzed to have some more green. Serve with some nice bread.
March for Marrow 5K Runs and Patient & Family Walks
Client: AAMDS International Foundation, Inc.
Date: April 27, 2019
Location: Shoreline village, Long beach, CA
Thanh Trinh Photography
My examples of work:
vimeo.com/323025807
vimeo.com/319412686
flickr.com/photos/thanhtrinh/
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They were served with a parsley leaf salad with shallots and capers and olive-walnut bread toast brushed with olive oil and sprinkled with green salt. To finish the toast, I topped them with roasted garlic.
A vinaigrette of sherry vinegar and olive oil with a half cup of orange juice reduced to one/two tablespoons added a nice citrus component. I ended up grabbing some lemon wedges to supplement the citrus.
To eat this, I just ran a knife along the edge of the marrow and pulled out a tube of marrow, which I then spread on the bread, mixing with the garlic. I then topped it with a heap of the parsley salad and added a squeeze of lemon. It is a divine taste.