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Bone Luge
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  • Bone Luge

    Post #1 - January 13th, 2012, 3:27 pm
    Post #1 - January 13th, 2012, 3:27 pm Post #1 - January 13th, 2012, 3:27 pm
    I got the following email today and thought I'd share.

    http://www.tastingtable.com/entry_detail/ts/6866
    email wrote:The butcher and the bartender rarely work together.

    But a drinking ritual from Portland, Oregon, is forging an especially close relationship between beef and booze.

    Brilliantly dubbed the "bone luge," the process is simple and, in true 21st-century style, has a Twitter tag and a Tumblr. Take a roasted marrow bone that has been split lengthwise, consume the marrow, and use the emptied furrow to channel wine or spirits into the luger's mouth. Odd? Most definitely. Delicious? Absolutely.

    Since devising the luge with friends a little more than a year ago as a tequila-fueled joke, Jacob Grier has heard of lugers sledding at Bar and Kitchen in Los Angeles, Prime Meats in Brooklyn and Euclid Hall in Denver.

    Portland's Metrovino, where Grier tends bar, recently added luge-friendly pairings to its menu, though Grier says he'll be surprised if the bone luge receives formal acceptance at many more places. "You're going into a nice restaurant and doing this slightly insane, highly inappropriate drinking ritual," Grier says.

    Denver diners luge Manhattan shots; in other cities, options have ranged from reposado tequila to Madeira. But sherry is the big winner: Grier recommends Valdespino "Contrabandista" Amontillado because "sherry has a lower proof and a little sweetness," he says. "It plays really well with the marrow's meaty, fatty flavor."

    This is one downward spiral we heartily sanction.

    Has anyone tried a bone luge or know anywhere in Chicago that encourages them? I thought of the bone marrow at Owen & Engine, which is at least cut the right way, and seems the kind of place that would be more amused than annoyed at someone who tried this.
  • Post #2 - January 13th, 2012, 4:21 pm
    Post #2 - January 13th, 2012, 4:21 pm Post #2 - January 13th, 2012, 4:21 pm
    Coming soon: lobster shell luge, parmesan rind luge, tamale corn husk luge, folded dinner napkin luge, grapefruit half luge (before 11am only), and dozens of other ways for hipsters to act like messy & boorish frat guys desperately craving attention while everyone else is simply trying to have a nice dinner in peace.
  • Post #3 - January 31st, 2012, 10:37 am
    Post #3 - January 31st, 2012, 10:37 am Post #3 - January 31st, 2012, 10:37 am
    "Delicious? Absolutely."

    Dubious? Of course!

    eli, I would probably sit by amused while others engaged in such folderol, and I'm not judging (well, maybe a little), but I can't see participating and I'm not sure how rinsing a marrow bone with liquor would be tasty (seems like it'd make for greasy booze).
    “We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni
  • Post #4 - January 31st, 2012, 7:24 pm
    Post #4 - January 31st, 2012, 7:24 pm Post #4 - January 31st, 2012, 7:24 pm
    This is a 2012 spin on the old champagne from a showgirl's slipper chestnut - for neutered, post-ironic foodsters.
  • Post #5 - January 31st, 2012, 7:56 pm
    Post #5 - January 31st, 2012, 7:56 pm Post #5 - January 31st, 2012, 7:56 pm
    Back in September of 2011, Paul McGee (then, of the Whistler) created a cocktail for the Reader's Cocktail Challenge called A Dick Move. The cocktail contains beef stock and is served in a partially hollowed-out marrow bone. The name of the cocktail comes from the fact that McGee is a vegan and was challenged by his friend Stephen Cole to use beef stock.

    Not exactly the same as a bone luge but created essentially as a joke, which seems entirely appropriate.

    =R=
    I just wanna live until I gotta die. I know I ain't perfect but God knows I try --Todd Snider

    Do you know the muffin man? --Max Beckmann

    Twitter: ronniesuburban
  • Post #6 - January 31st, 2012, 11:03 pm
    Post #6 - January 31st, 2012, 11:03 pm Post #6 - January 31st, 2012, 11:03 pm
    ronnie_suburban wrote:Not exactly the same as a bone luge but created essentially as a joke, which seems entirely appropriate.=R=


    A joke sounds right.
    “We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni
  • Post #7 - April 15th, 2012, 8:36 am
    Post #7 - April 15th, 2012, 8:36 am Post #7 - April 15th, 2012, 8:36 am
    David Hammond wrote:I would probably sit by amused while others engaged in such folderol, and I'm not judging (well, maybe a little), but I can't see participating
    One of the things I love about the great David Hammond is his ability to change his mind.

    David Hammond Baconfest Chicago 2012

    Image
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #8 - April 15th, 2012, 9:14 am
    Post #8 - April 15th, 2012, 9:14 am Post #8 - April 15th, 2012, 9:14 am
    Wiviott, you set me up! :lol:
    “We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni
  • Post #9 - April 15th, 2012, 1:38 pm
    Post #9 - April 15th, 2012, 1:38 pm Post #9 - April 15th, 2012, 1:38 pm
    Nice to know I was being trendy when I tried this.

    As for David changing his mind -- there are a lot of things one will try when it's free that one would not pay to do. I would never have paid to pour booze through a bone, but I tried it at Baconfest. I don't even like martinis, but as they guy with the bones said, might as well, since you're here. I still don't like martinis and think the bone luge is kind of silly, but what the heck -- easy access can make even silly things appealing.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com

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