The Nasty Bits »  Recipes and stories for everything but the
oink.  The Nasty Bits: How to Eat Bone Marrow   [Photographs:
Chichi Want]  This is bone marrow, cut the long way so the
marrow lays fully exposed. I prefer my bones to be cut this way
to allow full access to the interior. And once the roasted
marrow is all gone, you can go back into the bone with a piece
of crusty bread and soak up all the residual browned bits of
marrow and fat.  For roasted bone marrow, you can either tame it
or go along with it, and nothing in between. Bone marrow is such
a stand-out ingredient. You can't just throw it on a plate, and
pretend like it's any old cut. Either contrast it with acidic
and refreshing flavors or accent its fattiness with something
even richer. Of course, you can even mix and match the
rich/acidic elements. Just don't let it get too fussy.  Here are
six tips for how to eat roasted bone marrow:   Shallot and
currant confit.    1. Coat in flour or breadcrumbs. This is not
so much a flavor pairing as a note