my old roomies were korean. their mom was (is) the best korean cook. she told me, true Kalbi is done with the rib section..the ribs are cut length-wise in about 3" sections. then using a thin knife, you "unroll" the meat off the bone. you essential butterfly it thin..so it looks like the last section of toilet paper roll, with the bone being the carboard tube. i watched her once. it was amazing. her marinate is fistfull of this, fistfull of that..i never got her to toss a handfull of ingredents into a measure cup so i could not down volumes..

those flankens look GREAT..i have used them once..i braised them and then finished them on the grill with a BBQ sauce. it was like a big ass beef rib steak.

http://forums.pelicanparts.com/uploa...1349118751.jpg

Barolo & chicken stick.

Ian

PS The Barolo was good but could use another 5 years.

looks like a very uh... "masculine" wine

My CellarTracker review: Deep garnet hue. Muted sour berry nose. Tight plum body & still pinched with tannins. Nice licorice overtone on the long finish. Decanted for 6 hours. Good but might be great with more time. 2nd night was consistent. 89/100

I have one more bottle which I will hold for another 5 years.

Ian

I was referring to the way you positioned it in the photo!

Good eye...

Ha. I'm slow. That is my bottle photo spot. ;)

http://forums.pelicanparts.com/uploa...1349136590.jpg

Ian

The other nights dinner

Rainbow trout with miso glaze, grilled over apple wood, with hijiki/cuke/carrot/tofu salad in mirin sesame dressing

http://forums.pelicanparts.com/uploa...1349651856.jpg

Tonights vittles

Berkshire baby back ribs, collard greens, onions, garlic, thyme braised in apple juice and apple vinegar.

I just uncovered the pan... now back in the oven for a bit to reduce the braising liquid to a glaze...

My mouth is watering..

http://forums.pelicanparts.com/uploa...1349652075.jpg

I didn't take an after pic, an empty plate with a few bones would not be very photogenic

It was friggen good though. The s/o finished most of her ribs between the kitchen and the dining table LOL

http://forums.pelicanparts.com/uploa...1349657866.jpg

Custom butcher cut 2 - 2.5" thick lamb chops.


BBQ for about :45 minutes low and slow 200F and indirect heat.........heavy applewood smoke.





http://forums.pelicanparts.com/uploa...1349727898.jpg


http://forums.pelicanparts.com/uploa...1349727932.jpg


http://forums.pelicanparts.com/uploa...1349727954.jpg

Had the lamb chops Friday, then 1.5" thick pork chops on Saturday, then another set of lamb chops on Sunday..............burp!


Again heavy applewood smoke, indirect heat around 200F, then a quick sear for a crust, cast iron saute onions and mushrooms to round it out......



http://forums.pelicanparts.com/uploa...1349728122.jpg


http://forums.pelicanparts.com/uploa...1349728145.jpg


http://forums.pelicanparts.com/uploa...1349728172.jpg

you guys are not helping me scale back on meat consumption..

damn!!

What else...
 

... since it Thanksgiving Up-North but thanks to "open border" the bird is from South of the border at half price :)

http://forums.pelicanparts.com/uploa...1349737895.jpg


http://forums.pelicanparts.com/uploa...1349738068.jpg


http://forums.pelicanparts.com/uploa...1349738183.jpg

While my ribs were braising yesterday, I started tonights dinner... marinated some spatchcock chicken overnight in olive oyl, lemon juice, cinnamon, cardamom, cumin, cayenne, paprika, black pepper, salt...

Cooked the chicken in an iron pan under a brick (well another cast iron pan with a brick in it on top) then finished in the oven..

With apricot almond cous-cous, and some mint cilantro lemon yogurt sauce...

Life is good..though I have been told we are eating light the rest of the week... Really the only questionable ingredients in this are excess salt and oil.... I guess cous-cous would be out if you limit carbs.. :confused:



http://forums.pelicanparts.com/uploa...1349739697.jpg

Mozzarella-stuffed chicken with wine cream sauce. 7/10

http://forums.pelicanparts.com/uploa...1349741188.jpg

With a youngish Burgundy. 89/100

http://forums.pelicanparts.com/uploa...1349741017.jpg

Ian

Buncha carnivores. Thank goodness my share of cow is coming in a couple weeks.

ok..you T-Rex's!!!!!!

i made spinach lasagna. about 2ft^2 worth of lasagna! first time using no-cook pasta (last time, probably)..

quick marinara, and alot of spinach.

tada!

http://forums.pelicanparts.com/uploa...1349835675.jpg