Hi all,
I've just started reading Ruhlman.com again since I'm starting to get back into cooking at home. Michael Ruhlman, friend of Uncle Tony, is a terrific food writer and trained chef who has produced several very attractive volumes on a variety of topics. Unfortunately all I've ever read is his blog, but his blog is awesome. Plenty of pictures and well-written thoughts on the essence of cooking. With recipes!

If you're interested in cooking - even if you don't think of yourself as a "gourmet" (most of the recipes are pretty simple) - you owe it to yourself to check it out.

Going through some of the more recent posts today, I came across this. Marrow. Fried (finished with butter for a favorite) and served with grilled baguette. I'm ready to go out and find a butcher who'll sell me "pipe-cut" marrow bones now.

The 9th comment or so called it "the new bacon" (which I thought wasn't too far off the mark) and I thought that it sounded like something y'all might like to see and drool over.

I'll let you know how it goes when I get around to trying it out. If you get to it before me, let me know how it goes.