Dick:
>One of the specific artifacts used to distinguish early Hominids from
>other scavengers is stone tool impact marks on long bones.  These
>marks are usually interpreted as bone breakage to extract marrow.

Anybody know what the lipid profile for marrow is? I've seen a couple
casual references to it as high in monosaturated fats, but man, it seems
pretty dang firm at room temperature--at least the stuff I'm feasting on.
Isn't that supposed to mean it is mostly saturated?

I had always preferred the soft marrow--very butterlike--which is sometimes
found at one end of a marrow bone. My butcher tells me that he thought that
was not such a good sign since he only sees it when there is an extended
drought--he considered it a sign of stress on the cattle, but admits it
tastes best. Anyway, the harder marrow is just great once you get a taste
for it--kinda cheeselike actually...

Cheers,
Kirt

Secola  /\  Nieft
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