>>57809
I have to admit that's a new one to me, though I know I've been hearing about "bone broth" made with bone marrow for a few years now.
I know that occasionally I cook ribs in the oven. They go low and slow, for several hours, and sometimes the wider, flared ends of the bones are just a thin sleeve of connective tissue with marrow inside. Sometimes they soften enough that I can sort of gnaw on them. The stuff in the center has a gritty texture and I occasionally find myself craving it. I think that stuff is marrow. Isn't it? Duckduckgo's AI says it is, anyway.
Otherwise, I used to use ham bones to make stock for split pea soup, but I didn't try to break them open and get to the marrow. I just simmered them with carrot, celery, onion, garlic, salt, pepper, and bay leaves for a few hours.
>>57819
Hidden camera footage has been revealed.