Ping: serene

sf wrote on 23 Jul 2005 in rec.food.cooking

Quoted message said:

I'm making korean bbq tonight (the beef ribs are marinating).
What do you suggest to accompany them?

I suggest me!

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Monsur Fromage du Pollet said:

sf wrote on 23 Jul 2005 in rec.food.cooking

Quoted message said:

I'm making korean bbq tonight (the beef ribs are marinating).
What do you suggest to accompany them?

I suggest me!

<VBG>

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm making korean bbq tonight (the beef ribs are marinating). What do
you suggest to accompany them?

What is the recipe/ingredients for the marinade?

Elisa

sf said:

I'm making korean bbq tonight (the beef ribs are marinating). What do
you suggest to accompany them?

Well, various kinds of kim chee....pickled onions, carrots, green
beans, beets...and believe it or not, potato salad goes well with it.
-aem

aem said:

sf said:

I'm making korean bbq tonight (the beef ribs are marinating). What
do you suggest to accompany them?

Well, various kinds of kim chee....pickled onions, carrots, green
beans, beets...and believe it or not, potato salad goes well with it.
-aem

And if you don't care for kim chee, stir-fried cabbage sounds like a winner.

Jill

Elisa said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm making korean bbq tonight (the beef ribs are marinating). What do
you suggest to accompany them?

What is the recipe/ingredients for the marinade?

serene suggested (and it tastes right) equal parts soy, sugar and
water. I didn't have what I thought was the "right" soy - so I used a
mixture of an Asian brand dark soy and Kikkoman Light.

sf
who took a day trip to Los Gatos and ate dinner there instead... so
the ribs will wait for tomorrow.

On Sat 23 Jul 2005 10:58:48p, sf wrote in rec.food.cooking:

Quoted message said:

Elisa said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm making korean bbq tonight (the beef ribs are marinating). What
do you suggest to accompany them?

What is the recipe/ingredients for the marinade?

serene suggested (and it tastes right) equal parts soy, sugar and
water. I didn't have what I thought was the "right" soy - so I used a
mixture of an Asian brand dark soy and Kikkoman Light.

What would you consider the "right" soy, since I need to buy some anyway?

Quoted message said:

sf
who took a day trip to Los Gatos and ate dinner there instead... so
the ribs will wait for tomorrow.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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sf said:

I'm making korean bbq tonight (the beef ribs are marinating). What do
you suggest to accompany them?

Sticky white rice, kim chee, and cucumber salad. That's what we always
have with them, anyway.

Mmmmm, korean ribs. Can I come to your house for dinner?

serene

Elisa said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm making korean bbq tonight (the beef ribs are marinating). What do
you suggest to accompany them?

What is the recipe/ingredients for the marinade?

Equal parts sugar, soy sauce (regular, not light), and water.

serene

serene said:

sf said:

I'm making korean bbq tonight (the beef ribs are marinating). What do
you suggest to accompany them?

Sticky white rice, kim chee, and cucumber salad. That's what we always
have with them, anyway.

I think I'll pass on the kim chee... maybe an unfermented cabbage
salad - I need to get the recipe from #1 child before he leaves for
Bali today.

Quoted message said:

Mmmmm, korean ribs. Can I come to your house for dinner?

Let's meet sometime! SFBA hasn't had a get together in way too
long... maybe we can do one at my house in the Fall. I'm currently
in a flurry of building/remodeling, but when it's finished there will
be easy indoor/outdoor access and 2 bbqs - 1 gas, one charcoal. If
you drive, the parking situation is great or if you take public
transportation, you'd get off at the BART station and hop on the M.

Wayne Boatwright said:

On Sat 23 Jul 2005 10:58:48p, sf wrote in rec.food.cooking:

Quoted message said:

Elisa said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...
>
> I'm making korean bbq tonight (the beef ribs are marinating). What
> do you suggest to accompany them?

What is the recipe/ingredients for the marinade?

serene suggested (and it tastes right) equal parts soy, sugar and
water. I didn't have what I thought was the "right" soy - so I used a
mixture of an Asian brand dark soy and Kikkoman Light.

What would you consider the "right" soy, since I need to buy some anyway?

I was thinking of using thin soy (saltier) but in retrospect, I
probably should gone the other way and stayed with dark only (heavier
& sweeter) or used thick or black soy - which I didn't have on hand
either. I think I read that you can make a facmile of dark soy by
combining 1/2C soy, 1/2C molassas and 2T brown sugar.

I defer to serene in this matter though.

sf said:

Let's meet sometime! SFBA hasn't had a get together in way too
long... maybe we can do one at my house in the Fall. I'm currently
in a flurry of building/remodeling, but when it's finished there will
be easy indoor/outdoor access and 2 bbqs - 1 gas, one charcoal. If
you drive, the parking situation is great or if you take public
transportation, you'd get off at the BART station and hop on the M.

Cool; I'm up for it (I am walking distance from the Ashby BART).

serene, hopping the BART to go to the Ferry Market next Saturday