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i've heard it's both high in protein and fat. i've also heard that beef marrow is high in cholesterol. when you cook it at home, you'll see a considerable amount of fat around the bone so i only eat it once a month.

@izatryt, if you are in new york, go to blue ribbon restaurant on downing street and order the bone marrow with oxtail marmalade. i had a few bites of my companion's portion six years ago and can remember every silken, molten, gooey, fatty, delectable morsel.

or go to a great italian restaurant and ask for osso bucco.

or go to a classic french brasserie or bistro in a large cosmopolitan city and hope they have it on the menu.

or-- consult mastering the art of french cooking for instructions on how to prepare and serve it at home -- just make sure you have the butcher saw through the bone for you.

when i was a meat eater, i used to seek out the lamb shoulder chops that had the biggest marrow bones in them. anyone knows that the little slurp of marrow contained within is by far the best part of the chop.

@Pavlov i love your idea of moderation!

I don't care....that and foie gras make life worth living. Oh, and chocolate, Chatuaeneuf du Pape, and anything pork fat related.

It is one of those foods that made humans what we are today... Upright... well most of us anyways. That being said, it is packed with calories from both fat and protein. Everything in moderation as most have eluded to here would be a wise suggestion... filling a kiddie pool with marrow and bringing a 55 gal. bag of crustini would be my idea of moderate.... you may have your own meaning. Bon Chanc!

Bone marrow is high in both protein and fat, which was why it was such a valued food in struggling civilizations.

Health food? Probably not in the sense of whole grains and fresh veggies.
Bad for you? Probably not as bad as a whole slew of other stuff out there.

Marrow is rich like liver is rich. Some say liver is very good for you (high in iron and protein), others stay away from it because it's high in cholesterol.

Personally I love marrow and I do think it's the best part of osso bucco. But I only make osso bucco about twice a year, so I figure it's okay to eat the marrow. But I figure something that rich tasting isn't going to be a guilt-free indulgence.

Yes, I've had the Florida avocados. They're a poor substitute for the Haas (California) variety, IMO. Watery and less creamy and...unctuous.

'Florida lite'? Is that how they're marketing them now? Too funny!

Hey, has anyone ever tried Florida lite avocados? I bought one the other day intrigued by the bright green smooth skin that looked so different from the Californian avocados I'm used to. The inside looked identical though and the taste was similar but lighter. Just wondering if anyone else knows what I'm talking about. I liked them!

Hillary
Chew on That

@huneybumper: I hope you are feeling ok, or at least better! It's good to hear you're wanting to eat...

Avacados are sooo very good. Mmmm. I have an insane craving for Guacamole right now. I know what else I am making this weekend!

I absolutely adore avocados. One day for lunch, I just combined fresh avocado chunks with banana chunks. Mixed together for a little fruit salad. Very tasty! Thanks for sharing your fav. recipe. :)

Avocados never make it past the whole fruit stage when I'm around, especially when it's been fresh picked from the tree. I eat them as is. I love corn too, so if the avocados make it beyond the nom nom nom stage, I'll check out your recipe. Thanks!

The other preparation I've had is served in the avocado as a soup with shrimp, lobster, and crab. Not sure what my mother did wrong when we ended up throwing the entire batch away because it was bitter, but it's superb when done correctly.

@iz- YOU WANT A PIECE OF ME?

:P