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

"serene" > wrote in message
. ..
> 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?

>
> The cheesecake was, as reported, a flop. It's okay, though -- it was
> amusingly floppy.

Sounds like everybody was full on ribs anyway.

Dog3 > wrote:

> 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.

Oh, man, I can't wait for mine to ripen. They're the first ones I've
grown myself.

>Your parties always sound like a great time.

They are, if a mellow great time. Last night, we watched bad movies.
Ed Wood did for porn what he did for the horror movie. It was hilarious.

> What was the
> beverage(s)?

Soda, coffee, water. Usually, I'm a little more creative on the drink
front, but my partner's partner offered to supply the drinks, and I was
grateful to have one less thing to fuss over.

>
> 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?

Ooh, that sounds good. Wonder if it would work to just bake them as I do
for Buffalo wings and then dip them in Korean barbecue sauce?

serene

Chris > wrote:

> "serene" > wrote in message
> . ..
> > 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.

>
> >
> > 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. :-)

serene

Chris wrote on July 20, 2005:

<snip>

> 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.

On Wed, 20 Jul 2005 00:24:40 -0700, serene wrote:

> 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.

On Wed, 20 Jul 2005 11:28:53 -0700, serene wrote:

> Chris > wrote:
>

> > 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?

TIA

sf > wrote:

> On Wed, 20 Jul 2005 11:28:53 -0700, serene wrote:
>
> > Chris > wrote:
> >
>
> > > 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.

serene

sf > wrote:

> On Wed, 20 Jul 2005 00:24:40 -0700, serene wrote:
>
> > 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.

serene