Made the Korean ribs, which turned out great, though I tired of running in and out of the house (we grilled out and ate in). Salad was barely touched because people were chowing down on ribs and sticky rice. But the bowl of tomatoes out of Carol's garden were gobbled up, mostly by me. Ten pounds of meat fed the nine of us with only four or five pieces left over. And, ObCrossThread, it was good that a couple of people came late, because we were able to eat in shifts and not crowd the table too much.
The cheesecake was, as reported, a flop. It's okay, though -- it was amusingly floppy.
[email hidden] (serene) wrote in news:[email hidden]:
Quoted message said:
Made the Korean ribs, which turned out great, though I tired of running in and out of the house (we grilled out and ate in). Salad was barely touched because people were chowing down on ribs and sticky rice. But the bowl of tomatoes out of Carol's garden were gobbled up, mostly by me. Ten pounds of meat fed the nine of us with only four or five pieces left over. And, ObCrossThread, it was good that a couple of people came late, because we were able to eat in shifts and not crowd the table too much.
The cheesecake was, as reported, a flop. It's okay, though -- it was amusingly floppy.
serene
Nothing more inconvenient than a flopped cheesecake <G>. The ribs sound delicious. Tomatoes are a great here right now. I'm eating them like there is no tomorrow. Your parties always sound like a great time. What was the beverage(s)?
Have you ever made Korean chicken wings? I have not but I've thrown together an Asian like batch of wings in the past. If you do like the wings Korean style, what is your recipe and/or method?
"serene" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Made the Korean ribs, which turned out great, though I tired of running in and out of the house (we grilled out and ate in). Salad was barely touched because people were chowing down on ribs and sticky rice.
They sound great -- I think my husband would like them. I read in the other thread that you use equal parts water, sugar and soy sauce, and marinate for a day or two. But what kind of ribs are they? And you said they were "flanken-cut"? I'm not sure what that means...is it something I'll find at a Korean market?
Quoted message said:
The cheesecake was, as reported, a flop. It's okay, though -- it was amusingly floppy.
"serene" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Made the Korean ribs, which turned out great, though I tired of running in and out of the house (we grilled out and ate in). Salad was barely touched because people were chowing down on ribs and sticky rice.
They sound great -- I think my husband would like them. I read in the other thread that you use equal parts water, sugar and soy sauce, and marinate for a day or two. But what kind of ribs are they? And you said they were "flanken-cut"? I'm not sure what that means...is it something I'll find at a Korean market?
Yes, the Korean markets all had them when I went looking. Basically, it's beef ribs cut across the bones, so that you end up with strips with oval bone portions running down the middle. Any narrow strips of meat would work, so long as they're really thin, but this is the way my Korean relative makes them, so it's the way I like them.
Quoted message said:
Quoted message said:
The cheesecake was, as reported, a flop. It's okay, though -- it was amusingly floppy.
Sounds like everybody was full on ribs anyway.
Ayup! They were all polite and ate the stuff, but I tried to tell them they didn't have to. Hell, I didn't. :-)
They sound great -- I think my husband would like them. I read in the other thread that you use equal parts water, sugar and soy sauce, and marinate for a day or two. But what kind of ribs are they? And you said they were "flanken-cut"? I'm not sure what that means...is it something I'll find at a Korean market?
I often see flanken cut ribs at the regular supermarkets in my area (South SF Bay area), e.g. Safeway, Albertsons.
I read in the other thread that you use equal parts water, sugar and soy sauce, and marinate for a day or two.
Yes, the Korean markets all had them when I went looking. Basically, it's beef ribs cut across the bones, so that you end up with strips with oval bone portions running down the middle. Any narrow strips of meat would work, so long as they're really thin, but this is the way my Korean relative makes them, so it's the way I like them.
I read in the other thread that you use equal parts water, sugar and soy sauce, and marinate for a day or two.
Yes, the Korean markets all had them when I went looking. Basically, it's beef ribs cut across the bones, so that you end up with strips with oval bone portions running down the middle. Any narrow strips of meat would work, so long as they're really thin, but this is the way my Korean relative makes them, so it's the way I like them.
Is that "your" marinade or is it different?
That's how my brother's Korean mother-in-law makes them, and how she taught me to do it.
The cheesecake was, as reported, a flop. It's okay, though -- it was amusingly floppy.
Maybe you could freeze it and serve it up in a semifrozen state... sorta like icecream.
The curdy remains went in the trash. But I'll do better next time. I think I'm a pretty good cook -- been doing it since I was four, and I like doing it -- but a lousy baker. I do think I'll get better as I practice, though. I haven't really done much baking at all in my life, unless you count the occasional fun with puff pastry.
