This Bone Barrow Slid Into My Taco Like A Thirsty DM

The decadence and debauchery bone marrow presents is a guilty pleasure known by many foodies. Its unctuous nature coupled with unadulterated richness is always welcome to the palate, coating it in slick, fatty glory.

Now imagine bone marrow given a full taco treatment. Irresistibly sinful, right? Well that’s exactly what Kusina Ni Javen Jesel, a Filipino pop-up in the San Francisco Bay Area, is doing. To be specific, they’re topping bone marrow portions with carne asada, melted cheese, queso fresco, tomatoes, and guacamole. The dazzling hook? Sliding that bone marrow meets taco affair right onto a warm, cozy tortilla.

The thought alone has got me salivating more than one of Pavlov’s pups. Thankfully I’ve got the memory of my Instagram post above to remind me of this poignant moment in taco history.

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Watch A Vegetarian Lose Her Mind After Eating Meat For The First Time In 22 Years

Talk about turning your back on your convictions, lady.

Just kidding. Live your life.

Plus, meat is amazing.

Stephanie Potakis is the casting director for popular satirical site, The Onion. While her job might immediately cause you to question the validity of her vegetarian claims, she swore she hadn’t eaten meat in 22 years.

Potakis told the Huffington Post that she had recently attended a rib festival and was so entranced by the sights and smells, it made her consider eating meat again.

The AV Club took her up on that decision, and didn’t ease her in at all, having her try different steaks, a crispy chicken thigh, and even bone marrow.

You’d think she’d be disgusted, and maybe even throw up after this meat-filled dinner, but it was the opposite, as she felt euphoria from the experience.

To be fair, they took her to the highly acclaimed Swift & Sons in Chicago, so she was eating top of the line cuts, not just your run-of-the-mill steakhouse meats.

Going back to meat had to be something she considered for a while, because you don’t just abandon your beliefs like that at the drop of a hat.

There are some people, such as That Vegan Couple’s YouTube channel, who call bulsh*t on the video, and make a pretty compelling case for it being another fake viral post:

I’d like to believe she’s being honest, and if she is, you can’t knock her for her decision. Welcome to the dark side, Steph. Hope you enjoy your next filet mignon or smoked brisket, and never look back.


What this Shop is Putting in Their Ice Cream Will Either Disgust or Amaze You

Bone Marrow

While I normally like to stick to the classics, the idea of ice cream made from bone marrow definitely has me turning my head in curiosity.

Salt & Straw, a small-batch ice cream maker, is testing out their newest flavor: Bone Marrow & Bourbon Smoked Cherries. The Portland-based ice cream company has been turning heads with their out-of-the-box flavors such as Melon & Prosciutto, Goat Cheese Marionberry Habanero, Pear with Bleu Cheese and Black Raspberries & Pork Belly.

Since bone marrow is made mostly out of fat, it seems oddly appropriate enough to go into ice cream. The lucky folks at Huffpo got to try a batch, and it looks like it tastes as delicious as it sounds. Especially since each flavor is made with 17% butterfat, the highest amount possible.

While it looks like you’ll have to wait til’ summer for this new flavor, Salt & Straw has a whole line-up of other options to hold you over.

H/T Huffpo


Blind Pig Serves Up Cherries Dipped in Bacon Fat and Dusted with Mo’ Bacon


The Foodbeast Team recently headed out to the Blind Pig Kitchen + Bar to check out their menu. The restaurant, whose name was inspired by the speakeasies of old, is located in Rancho Santa Margarita, Calif. and opened its doors last month. The shindig was started up by owners  Jarryd Graaff and Tony Monaco and the curious menu is headed by chef Josh Han.

We kicked off the meal with one of our favorite ingredients: bacon.

Bowl of Cherries


These cherries dipped in bacon fat, dusted with mo’ bacon and served with brie-yogurt weren’t exactly what you think of when “bowl of fruit” comes to mind. Something we were more than OK with.  I’d never think in a million years to add bacon to fruit. The blend of sweet and savory sent the meal off to a great start.

Mushroom Ceviche


The mushroom ceviche was served with charred scallion, sour grapes, chile guero and taro chips on the side. A light, balanced appetizer to contrast the richness of the cherries.

Beet Salad


When beet salad comes to mind, it doesn’t sound very adventurous. I was proven wrong, however, with this ingenious take on the usual ho-hum salad. Made with gold beets, cumin-guava vinaigrette, pistachio granola, sharp cheddar, hibiscus compressed Maui onion and watercress, this was a solid dish.

Bone Marrow


Bone marrow served with a smoked shallot marmalade, pickled figs, maytag bleu cheese and toast. Easily my favorite part of the meal and definitely something I would go back for. The bone marrow was so rich with flavor that every bite seemed like it was a meal in itself. Good thing I had more than a few. The bone marrow dish was the highlight of the meal and definitely something I would come back for, no matter where I am.


Between pork belly, foie gras and bone marrow, I love me some fatty goodness.

Spot Prawns


Fried spot prawns served with sweet pepper quinoa, green olives, peanuts, braised fennel, manchego and a bouillabaisse vinaigrette. The final course of the tasting was a flavorful treat to end the meal.


Nutmeg Float


A welcome surprise, the Nutmeg Float  consists of vanilla bean ice cream, Pellegrino and Nutmeg syrup which chef Josh used to give the float a distinct taste. It wasn’t too sweet and it wasn’t overpowering. I pretty much told my lactose intolerance to go to hell just for this one moment.


31431 Santa Margarita Pkwy

Rancho Santa Margarita, CA 92688

(949) 888-0072


Epic Meal Time Makes an Epic Stockyard Burger

In the latest Epic Meal Time episode, the calorie-magnet group of crazy eaters make some deep fried burgers chock full of bacon, pulled pork, bone marrow, Jack Daniels and jalapeno grilled cheese sandwiches as buns. Each burger totals 394 grams of fat and 5,900 calories.

To eat, the boys gathered up a host of people off the street, including professional eater FuriousPete who notably devoured an entire jar of Nutella in one sitting with no liquids. This episode made me hungry: