"Sqwertz" wrote
> cshenk wrote:

>> Hopefully these will encourage some of you folks here (who actually
>>> cook and post about cooking) to have pork bellies in your futures.
>>
>> Preaching to the choir this time! Am passing recipes in 'The Cesspool'
>> thread (Portabelos, Japanese other things, how to teach cooking).
>
> That wasn't aimed at you. That was for all my detractors that say I
> never post anything food-related when that's far from the truth.
> Just one of my posts top a whole month's worth of posts from some of
> them.

Snickeer, no problem either way!

> "Cesspool thread"? I probably skipped it with a subject like that.

Like so many, it morfed. As I came in, it was a diatribe on someone elses
posted recipes. They'd peeled out selected ingredients from some 100 or
more then trashed the site. I came back with a subset of them used by the
lactose intolerant or folks who need to limit cholestrol. Morfed shortly
into recipes and how to teach cooking to new folks to it.

Just now it's on about mushroom types and simple recipes.

>>> Here are some cured with garlic and roasted, 3-rib belly sections
>>> sold as "Karubi Ribs". Perhaps you can tell me why they are called
>>> "Karubi Ribs"?
>>> http://i42.tinypic.com/ea0309.jpg
>>
>> No clue unless Google tells us. They do remind me of a dish I had once
>> long
>> ago in Sint Thomas (dutch side).
>
> It's on Wiki as: http://en.wikipedia.org/wiki/Yakiniku
> But refers to beef short ribs (Galbi/Kalbi) in Japan. These are the
> almost the equivalent of pork short ribs, but not from the "chuck"
> of the pig.

Humm, ok! Just called 'ribs' in Sasebo. 'Engrish useage' is pretty simple.
It's normally a phonetic 'close enough to be usable'. I've now lost due to
lack of use, much of my ersatz 'cooking Japanese' words but they would come
back fast there.

>>> Smoked:
>>> http://i44.tinypic.com/6i5lqa.jpg
>>
>> AWESOME! Any special rub you used? I have several ideas there. Last
>> time
>> we did a hunk of pork, we went asiatic fusion with a touch of Caribbean
>> curry mix added.
>
> I don't remember exactly what I used on these, but here is a picture
> of them rubbed. It was probably my generic BBQ rub (garlic, onion,
> slight sugar, salt, pepper:

Humm, looks to have some paprika and possibly annato there? The sugar may
be the brown sugar looking bits? That would have lead to the nice glaze
look at finish.

>> I'll have to fix my ability to post pics eventually and show some of my
>> dishes.
>
> If you need a binary server to post to ABF and such, just let me
> know. I have a few to share.

Thanks! Mostly I need to get off my butt and get the right cable for the
camera then start taking pics.