Tom Del Rosso wrote:
> jmcquown wrote:
>>
>> Does anyone have a favourite tasty way of preparing beef short-ribs
>> that *doesn't* involve soy sauce or have a quasi-Asian flair?
>
> I love the balsamic BBQ sauce on Giada de Lorentis' website. That's
> Italian, not Asian, and I have used it on short ribs and other things.

The Panda Kitchen chain of Chinese restaurants makes something similar
which they call Bejing Beef, but it's a travesty because they use the
same kind of vinegar you use to color Easter eggs. The first bite is
like getting a hit from smelling salts.

It's a travesty because it's obviously a good recipie thet they ruin
with cheap vinegar. If they used a good rice or wine vinegar it would
have been excellent.


--
Defund the Thought Police