"Malcom \"Mal\" Reynolds" <[email protected]> wrote:
> Found out today that it's the bone marrow that slowly seeps into the surrounding
> So if it's the marrow that makes the ribs taste better, would adding bone marrow
> to lower fat content ground beef make it taste better (cooked) than a ground
> beef with a higher fat content?
> And where would you acquire bone marrow by the pound?
You could experiment by buying beef soup bones. You can dig out the marrow.