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The first time I’ve ever tasted this was from M.Wells, a
diner in Long Island City famous for its unusual but delicious food. It looked
so good and tasty, more so with the way they had it served. It was new for me,
new and a curiosity, because we usually use Bone Marrow to make soup with tons
of vegetables which my countrymen will call “Bulalo.” Bulalo originated from
Batangas, a cattle-raising region in the country of the Philippines. I would
loved to discuss the history of Bulalo but it’s another story altogether.
As I was saying, I am more familiar with bone marrow being
used for making soups and snails being boiled and eaten while having it dipped
in vinegar. Thus, seeing bone marrow and snails cooked that way interested me
so much that I tried my best to scrutinize the flavors and ingredients used to
make such a delectable meal. The infusion
of flavors from the bone marrow, snails, breadcrumbs, olive oil and spices was
so good that I promised myself that I am going to make one at home. Finally, I
did after a long time of procrastinating.
So what do you think?
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