ever wonder how this will help the MTG society? nothing. just cool down and eat! and i'm here to post some recipes i made. CHOW!
lets start with an authentic pinoy dish.
[pork adobo]
1/2 kilo of Pork
1/2 cup of chopped garlic
1/2 cup of soy sauce
1/2 cup of vinegar
1 cup of water
2 tbsp of butter
Procedure:
saute the garlic with butter, cook until garlic is golden brown. then down goes the pork, cook until medium rare, then simmer it with the rest of the liquid stuffs, soy sauce, vinegar, and water, cook the meat until well done.
good for 3 persons, and best served with steamed rice.
got a recipe? post it here!
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A team should be as happy as a meal - TEAM HAPPYMEAL
EDH - UWGrand Arbiter Agustin IV UBW Oloro, Ageless Ascetic Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tronGR
Buy All the planeswalkers!!!
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
Uh, what? You're talking about a thread where people post recipes, including ones involving meat.
That's ABSOLUTELY something that will help MTGSalvation.
Here's our family recipe for Korean barbecue. It might be hard to find a store nearby that sells this, but if you can find a good Korean meat market, it is far cheaper, far better, and a lot more fun than anything you'll find in a restaurant.
Best served with rice and green vegetables of some kind. What's fun is to have slices of lettuce and wrap rice and slices of meat with lettuce and eat them. I hope you enjoy it however you choose to approach the task of eating it.
Kalbi (Beef short ribs)
Marinade: (per 600 g of meat)
3 Tbsp Soy Sauce (4 if low sodium Soy Sauce)
3 Tbsp Cooking Rice Wine/Cooking Sake/Chung-ju/Mirin
1 Tbsp Ground Sesame Seeds
1 Tbsp Sugar/Honey/Cooking Syrup [I find honey to be best]
2 Tbsp Chopped Scallion
1 Tbsp Fresh Chopped Garlic [If you can, get Korean garlic, it's stronger]
2 teaspoons Sesame Oil
1/4 teaspoons Black Pepper
Recommended: 1/4 Korean Pear and/or 1/2 Kiwi (do not increase for higher amounts of meat)
1. Obtain kalbi (beef short ribs that are "flanken cut", cut across the bone*)
2. Wash meat in cold water.
3. Make the marinade. For kiwi and pear, scrape with a spoon. Mix thoroughly.
4. Marinade the meat. Way I usually go about doing this is to get a plastic glove, dip the meat into the marinade, and rub it into the meat. I then place the meat into a glass container, and afterwards pour the marinade on top. Refridgerate and allow meat to soak in the marinade at least 4 hours. For best results, allow meat to marinade overnight. Remember to flip the meat over halfway through to allow even marinading. (Alternatively, I suppose you can use a plastic bag for this, kind of like when you marinade a turkey.)
5. Either broil or grill the meat. If broiling in an oven, cook at 500 degrees F or High Broil. I find it best when the meat is well-done.
*NOTE: Kalbi can be sold in different ways. If the kalbi is boneless (Jumuluk Kalbi), it can also be served pan-fried and can be served after a couple of hours of marinading.
Uh, what? You're talking about a thread where people post recipes, including ones involving meat.
That's ABSOLUTELY something that will help MTGSalvation.
Here's our family recipe for Korean barbecue.
Highroller, I'm curious to know what the source is for your recipe? Are you Korean yourself? I ask, because I myself am Korean, and I haven't seen honey/asian pears in the recipe before (don't take that as criticism, I'm intrigued;))
A friend and I recently got together and made kalbi, except we traded the kalbi for Venison chops. That meal was heaven on earth
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Kalbi is fairly easy to get a butcher's. I forget the typical western name.
I'll add Chicken Saltimbocca here eventually now. One of my favorite chicken dishes, and crazy easy to make.
What you need:
1/2cup All-purpose flour
Ground black pepper
8 Boneless, skinless chicken breast cutlets (about 2 pounds), trimmed of ragged edges as necessary (I recommend getting thick ones fresh and trim to sort of square-ish then slice then along the entire length to make two thin cutlets)
1T Minced fresh sage leaves, plus 8 large leaves
8slices Prosciutto cut into 5-6 inch-long pieces to match chicken (go to the deli counter and get the good stuff).
4T Olive oil
1 1/4cups Dry vermouth or white wine (I recommend vermouth)
2t Juice from 1 lemon
4T Unsalted butter, cut into 4 pieces and chilled (I like higher fat European butter for this recipe)
1T Minced fresh parsley leaves (don't try that dried crap)
Table salt
What to do:
Adjust oven rack to middle position and heat oven to 200 degrees. Combine flour and 1 teaspoon pepper in shallow dish.
Pat cutlets dry with paper towels. Dredge chicken in flour, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere set aside. 3. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until beginning to shimmer. Add the whole sage leaves and cook until leaves begin to change color and are fragrant, about 15 to 20 seconds (very important, it flavors the oil and brings the sage into the chicken better). Using slotted spoon, remove sage to paper towel-lined plate; reserve. Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Transfer to wire rack set on a rimmed baking sheet and keep warm in oven. Repeat with remaining 2 tablespoons oil and cutlets, then transfer to oven to keep warm while preparing sauce.
Pour off excess fat from skillet. Stir in vermouth, scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in lemon juice. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper. Remove chicken from oven and place on a platter. Spoon sauce over cutlets before serving, then put one pan-fried sage leaf onto each cutlet.
It's a great meat to add to a main course for any dinner you want to impress at, and takes a small amount of skill to do. Traditionally, veal is used instead of chicken. If you happen to have some follow the recipe substituting the veal cutlets.
Emo: It's apparently short ribs that are "flanken cut". I didn't know if people sliced short ribs in the same way outside of Korean markets, but apparently they do. Actually saw a picture on wikipedia of an Argentinian rib dish cut the same way, which I thought was cool.
Highroller, I'm curious to know what the source is for your recipe? Are you Korean yourself? I ask, because I myself am Korean, and I haven't seen honey/asian pears in the recipe before (don't take that as criticism, I'm intrigued;))
Really? Korean pears are standard for any kalbi recipe I've heard of. Kiwi is usually used as a substitute. The fruit makes the meat tender, especially if it's kiwi, and pear adds a really good flavor to the meat.
Yes, I am Korean. And the honey was from me Googling kalbi recipes. Usually it's sugar, but someone I read used honey, and I tried it and thought it was nifty.
A friend and I recently got together and made kalbi, except we traded the kalbi for Venison chops. That meal was heaven on earth
That I will definitely have to try sometime.
Incidentally, Coffee, you wouldn't happen to know any good Korean Fried Chicken recipes, would you? I've been looking for a good Kyochon-style imitation recipe.
I'm a big fan of old school, slow smoked briskets. I'm not a fan of sweet BBQ though, I'm more of a "bold and savory" person. Since not all BBQ pit smokers are the same (quite literally, different sizes mean different convections and different circulations) you may or may not be able to reproduce this.
I forgot the exact term, because it's really late at night, but you need a large brisket with two layers of beef and a layer of fat between them. Single layer briskets with the layer of fat on top of them work, but tend to dry out faster.
The dry, spice rub I use is actually ridiculously close to the kind you can find at your local grocer (Kroger's brand has a little more of a certain spice then I prefer). If you go with a wet, saucy rub you may need to let it soak in a plastic bag - dry rubs you can just lather it on and stick it right in the smoker. Don't be shy because if you use too little rub it ends up tasting like smoke.
As to actual temperatures and time, you want to shoot for either 8 hours at 220 degrees or 13 hours at 205 degrees. Ya, it's a long time, but the meat will come out super tender. If you plan on eating it later, wrap it in two layers of plastic wrap and refrigerate it immediately. If your first layer is good, you won't need the second layer, but be safe and avoid the mess. To reheat, leave it in the plastic wrap, put it on a metal tray, and warm it to 250 degrees for about an hour.
When you slice, make sure to cut through the thin layer of fat that separates the meat layers when you get to it. Otherwise you end up with a chewy cut in the middle of the meat that some people don't like. The meaty bottom is leaner than the top, but the fatty top has significantly juicier taste.
Sweet woods:
Alder
Apple
Cherry
Maple
Pecan
Bold woods:
Hickory - mix 50/50 with oak, otherwise the smoke overpowers the meat
Mesquite - this ones tough, it's sweet, but can easily turn bold with another wood.
Oak (my personal favorite) - goes well with almost every other smoking wood.
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Even if the author is silenced, the performance is stopped, the story will not end.
Whether it's a comedy or a tragedy, if there is cheering, the story will continue on.
Just like the many lives.
For the us who are still in it and still in the journey, send warm blessings.
- We will continue to walk down this path until eternity.
Really? Korean pears are standard for any kalbi recipe I've heard of. Kiwi is usually used as a substitute. The fruit makes the meat tender, especially if it's kiwi, and pear adds a really good flavor to the meat.
Yes, I am Korean. And the honey was from me Googling kalbi recipes. Usually it's sugar, but someone I read used honey, and I tried it and thought it was nifty.
Incidentally, Coffee, you wouldn't happen to know any good Korean Fried Chicken recipes, would you? I've been looking for a good Kyochon-style imitation recipe.
Color me intrigued. Next time I make it, I'm a have to try adding in the Korean Pear.
As for KFC: sadly, I do not have a recipe. I've seen a bunch on google, but none that I can personally vouch for.
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Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
This bastardization of chocolate chip cookies with instant pudding should be banned, and any chocolate chip cookie recipie containing this "semi-homemade" crap is a bad recipie. There are several chocolate chip cookie recipies you should try and decide which you like best:
From everything I have read, those are the four different methods for making chocolate chip cookies. A lot of avid bakers have theior own proportions and all, but these four is what it boils down to.
interesting thread? LOL! it's making me hungry, again.
So i was planning on making another dish this evening.
we call this recipe "sputnik"
1/2 kilo of ground pork
1 dozen of quail egg (hard boiled)
1 cup of cornstarch
1 pc of egg (scrambled)
1/4 cup of garlic
1/2 cup of onion
1 tbsp of ground black pepper
1 tbsp of salt
1/4 cup of soysauce
Procedure:
mix ground pork with garlic, onion, salt, pepper, soysauce, cornstarch, and egg.
mold the mixture around the quail eggs and deep fry till golden brown.
good for 6 people.
ENJOY!
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A team should be as happy as a meal - TEAM HAPPYMEAL
EDH - UWGrand Arbiter Agustin IV UBW Oloro, Ageless Ascetic Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tronGR
Buy All the planeswalkers!!!
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
That site is probably the main cause for obesity. You look at it for a minute and you feel like you could eat a horse.
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The Sage is occupied with the unspoken
and acts without effort.
Teaching without verbosity,
producing without possessing,
creating without regard to result,
claiming nothing,
the Sage has nothing to lose.
IDK if it has any difference with any kind of quail egg... in the philippines, quail egg dishes are almost in every corner of the street. take a look at these, its my favorite.
@amadi. HOW DARE YOU POST THAT SITE! LOL! im eating cheese burger now.
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A team should be as happy as a meal - TEAM HAPPYMEAL
EDH - UWGrand Arbiter Agustin IV UBW Oloro, Ageless Ascetic Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tronGR
Buy All the planeswalkers!!!
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
This bastardization of chocolate chip cookies with instant pudding should be banned, and any chocolate chip cookie recipie containing this "semi-homemade" crap is a bad recipie. There are several chocolate chip cookie recipies you should try and decide which you like best:
Actually it is beyond close, it is the best.
1.) It's not PUDDING. Its the MIX. Huge HUGE difference.
2.) The reason it is vanilla is because vanilla is used in 99% of all chocolate chop recipes. The mix doesn't change the flavor it makes the cookies incredibly soft. We're talking 1000% better than any soft batch knock off or original store bought.
3.) Because it uses the pudding mix you have the most verstile recipe. I have made them into chocolate cookies with peanut butter chips, I have used cheesecake mix to give it an amazing sweetness, I have used peanut butter mix with chocolate chips, I've used so many combinations and all of them turn out fantastic.
I have experimented with at least 30 recipes since I start baking cookies for fun when I was like 14 (29 now) and for the last four years that has been the only one I have used.
I've made as many as 140 of them (usually 72) for a work pot luck and they are always gone. Completely. I made them for bake sales, and they sell for incredible numbers.
There is a reason things you wouldn't think of are used in baking (sour cream, pudding mix, or pudding, and so on) Because they work.
I challenge anyone to make them. You won't turn back. (Unless you like really crunchy cookies and these aren't for you) I hate crunchy chocolate chip cookies.
As far the quoter, "bad recipe" welcome to the world of baking. open you mind, I am surprised you link an alton brown recipe and be so unwilling to accept my recipe, because it is exactly the kind of thing alton does. Alot of the tools and methods he uses are because he uses the science behind cooking rather than following the straight and narrow.
Oh and, there are a number of times alton will tell you to use pre made mixes for a lot of things because the chemicals used in them are 9/10 better than anything you can hope to make.
So next time you want to criticize someone, try using experience rather than google.
1.) It's not PUDDING. Its the MIX. Huge HUGE difference.
2.) The reason it is vanilla is because vanilla is used in 99% of all chocolate chop recipes. The mix doesn't change the flavor it makes the cookies incredibly soft. We're talking 1000% better than any soft batch knock off or original store bought.
3.) Because it uses the pudding mix you have the most verstile recipe. I have made them into chocolate cookies with peanut butter chips, I have used cheesecake mix to give it an amazing sweetness, I have used peanut butter mix with chocolate chips, I've used so many combinations and all of them turn out fantastic.
I have experimented with at least 30 recipes since I start baking cookies for fun when I was like 14 (29 now) and for the last four years that has been the only one I have used.
I've made as many as 140 of them (usually 72) for a work pot luck and they are always gone. Completely. I made them for bake sales, and they sell for incredible numbers.
There is a reason things you wouldn't think of are used in baking (sour cream, pudding mix, or pudding, and so on) Because they work.
I challenge anyone to make them. You won't turn back. (Unless you like really crunchy cookies and these aren't for you) I hate crunchy chocolate chip cookies.
As far the quoter, "bad recipe" welcome to the world of baking. open you mind, I am surprised you link an alton brown recipe and be so unwilling to accept my recipe, because it is exactly the kind of thing alton does. Alot of the tools and methods he uses are because he uses the science behind cooking rather than following the straight and narrow.
Oh and, there are a number of times alton will tell you to use pre made mixes for a lot of things because the chemicals used in them are 9/10 better than anything you can hope to make.
So next time you want to criticize someone, try using experience rather than google.
I'm well aware this uses instant pudding mix. I have had these bake sale staples more than once.
This recipie originated in the 40's and 50's as the Betty Crocker style of baking started to overtake actual good recipies. It uses vanilla pudding because it makes the recipie easier to make and it's nearly impossible to burn them. The recipie was also designed to be more like store bought cookies. It results in cookies that have the texture of a really bad blondie, and a lot of people really like them because we are several generations away from when it was brought out and people are nostalgic to the taste of semi-homemade cookies.
These cookies are artificially soft, and not chewy at all. The secret to a delicious soft and chewy chocolate chip cookie is the proportions of sugar and butter that gives the cookie its trademark butterscotch flavor. The vanilla pudding kills all of that taste and replaces it with (surprise, surprise) vanilla. The cookie also tastes like flour because there' significantly less browning.
I don't care how many cookies you experimented with baking, but your taste buds have settled on a dud that will have any real baker or pastry chef immediately looking down on you. If you notice that Alton Brown, a man who likes to include store bought mixes into his recipies, has opted to not go with store bought that should tell you the degree in which which this option ruins cookies.
Don't tell me to open my mind about this. You are talking to a person who trys anything, and is a big fan of offal. I do not have a narrow mind with food - that's why I gave 4 different chocolate chip cookie recipies and said choose you favorite. Also, do not try my knowledge on these cookies when you don't even know what makes a cookie soft vs. cripsy and how to alter a recipie to your tastes. There's also a world of difference between sour cream (a common baking ingredient for anything from cakes to pies to doughnuts) and instant vanilla pudding mix.
So next time you attempt to defend you Sandra Lee favorite, try to at least use the MG school of thought and think outside the supermarket.
EDIT
Also, your recipe replaced the original Toll House recipie which is why the one I listed is specified as the original. I also googled it and Betty Crocker even abandoned the instant pudding mix. You're simply using an old and unpopular recipe now.
ever wonder how this will help the MTG society? nothing. just cool down and eat! and i'm here to post some recipes i made. CHOW!
lets start with an authentic pinoy dish.
[pork adobo]
1/2 kilo of Pork
1/2 cup of chopped garlic
1/2 cup of soy sauce
1/2 cup of vinegar
1 cup of water
2 tbsp of butter
Procedure:
saute the garlic with butter, cook until garlic is golden brown. then down goes the pork, cook until medium rare, then simmer it with the rest of the liquid stuffs, soy sauce, vinegar, and water, cook the meat until well done.
good for 3 persons, and best served with steamed rice.
got a recipe? post it here!
Dude! I'm trying to lose weight and you post THIS?
I've been using it for so long I forgot that I actually got it from here. But yeah, bad and bastardized recipes don't get that level of acheivement on allrecipe.com. They just dont. I have a chili recipe from there as well, that I'm sure would stir the pot (pun intended!)
@emo pinata: LOL cheeres to that, we love quail eggs, try coming here in the phillippines. you'll find everything you want. FOOD!
@greendragon256: dude! i got something for you, but i don't know if you eat veggies. that dish i posted is absolutly not for pork only.
1 cup of swamp cabbage (minced)
2 pcs of eggplant (sliced or chopped)
1/2 cup of soysauce
1/2 cup of vinegar
1/2 cup of chopped garlic
2-3 tbsp of olive oil.
you know the procedure, saute them all together, and you have veggie adobo. italian style.
perfect if you want to loose weight and not sacrificing nutritional facts.
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A team should be as happy as a meal - TEAM HAPPYMEAL
EDH - UWGrand Arbiter Agustin IV UBW Oloro, Ageless Ascetic Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tronGR
Buy All the planeswalkers!!!
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
1. Can of ground beef.
2. Pita
3. Put beef into pita.
4. Eat
you put nothing in the beef? i assume it is flavored. whats the flavor?
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A team should be as happy as a meal - TEAM HAPPYMEAL
EDH - UWGrand Arbiter Agustin IV UBW Oloro, Ageless Ascetic Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tronGR
Buy All the planeswalkers!!!
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
here is what I did..
browned burger.
took a pan and did the layers (sauce,meat,cheese,cottage cheese,noodles)
the sauce I used was chunky with green peppers and iirc onions
the cheese I used was cheddar jack I had from tacos I made previously
the recipe I seen online said I didnt have to cook the noodles and said 1 hour
but it took more like 1hour 40mins
and the top layer of noodles just dried out and never cooked because there was no layer ontop to provide moisture.
the bottom layer was fine tho and tasted ok.
I didnt wanna complicate things much since it was my 1st shot.
any tips or anything? since I wanna make it agian.
use other ingredients?
should I precook the noodles next time?
how do I get the top layer of noodles to cook properly?
lets start with an authentic pinoy dish.
[pork adobo]
1/2 kilo of Pork
1/2 cup of chopped garlic
1/2 cup of soy sauce
1/2 cup of vinegar
1 cup of water
2 tbsp of butter
Procedure:
saute the garlic with butter, cook until garlic is golden brown. then down goes the pork, cook until medium rare, then simmer it with the rest of the liquid stuffs, soy sauce, vinegar, and water, cook the meat until well done.
good for 3 persons, and best served with steamed rice.
got a recipe? post it here!
EDH - UWGrand Arbiter Agustin IV
UBW Oloro, Ageless Ascetic
Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tron GR
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
That's ABSOLUTELY something that will help MTGSalvation.
Here's our family recipe for Korean barbecue. It might be hard to find a store nearby that sells this, but if you can find a good Korean meat market, it is far cheaper, far better, and a lot more fun than anything you'll find in a restaurant.
Best served with rice and green vegetables of some kind. What's fun is to have slices of lettuce and wrap rice and slices of meat with lettuce and eat them. I hope you enjoy it however you choose to approach the task of eating it.
Kalbi (Beef short ribs)
Marinade: (per 600 g of meat)
3 Tbsp Soy Sauce (4 if low sodium Soy Sauce)
3 Tbsp Cooking Rice Wine/Cooking Sake/Chung-ju/Mirin
1 Tbsp Ground Sesame Seeds
1 Tbsp Sugar/Honey/Cooking Syrup [I find honey to be best]
2 Tbsp Chopped Scallion
1 Tbsp Fresh Chopped Garlic [If you can, get Korean garlic, it's stronger]
2 teaspoons Sesame Oil
1/4 teaspoons Black Pepper
Recommended: 1/4 Korean Pear and/or 1/2 Kiwi (do not increase for higher amounts of meat)
1. Obtain kalbi (beef short ribs that are "flanken cut", cut across the bone*)
2. Wash meat in cold water.
3. Make the marinade. For kiwi and pear, scrape with a spoon. Mix thoroughly.
4. Marinade the meat. Way I usually go about doing this is to get a plastic glove, dip the meat into the marinade, and rub it into the meat. I then place the meat into a glass container, and afterwards pour the marinade on top. Refridgerate and allow meat to soak in the marinade at least 4 hours. For best results, allow meat to marinade overnight. Remember to flip the meat over halfway through to allow even marinading. (Alternatively, I suppose you can use a plastic bag for this, kind of like when you marinade a turkey.)
5. Either broil or grill the meat. If broiling in an oven, cook at 500 degrees F or High Broil. I find it best when the meat is well-done.
*NOTE: Kalbi can be sold in different ways. If the kalbi is boneless (Jumuluk Kalbi), it can also be served pan-fried and can be served after a couple of hours of marinading.
1 car
1 person who can drive
gasoline
$2
1) Drive to nearest Taco Bell
2) Order "Beefy 5-Layer Burrito"
3) Enjoy
Seriously, I would kill for some Taco Bell right now.
I am petitioning to get players to stop complaining about mythic rarity. Sig this to join the cause.
Highroller, I'm curious to know what the source is for your recipe? Are you Korean yourself? I ask, because I myself am Korean, and I haven't seen honey/asian pears in the recipe before (don't take that as criticism, I'm intrigued;))
A friend and I recently got together and made kalbi, except we traded the kalbi for Venison chops. That meal was heaven on earth
UBW Sharuum
BR Olivia Voldaren
UR Jhoira
URG Riku
U Vendilion Clique
I'll add Chicken Saltimbocca here
eventuallynow. One of my favorite chicken dishes, and crazy easy to make.What you need:
1/2cup All-purpose flour
Ground black pepper
8 Boneless, skinless chicken breast cutlets (about 2 pounds), trimmed of ragged edges as necessary (I recommend getting thick ones fresh and trim to sort of square-ish then slice then along the entire length to make two thin cutlets)
1T Minced fresh sage leaves, plus 8 large leaves
8slices Prosciutto cut into 5-6 inch-long pieces to match chicken (go to the deli counter and get the good stuff).
4T Olive oil
1 1/4cups Dry vermouth or white wine (I recommend vermouth)
2t Juice from 1 lemon
4T Unsalted butter, cut into 4 pieces and chilled (I like higher fat European butter for this recipe)
1T Minced fresh parsley leaves (don't try that dried crap)
Table salt
What to do:
It's a great meat to add to a main course for any dinner you want to impress at, and takes a small amount of skill to do. Traditionally, veal is used instead of chicken. If you happen to have some follow the recipe substituting the veal cutlets.
Really? Korean pears are standard for any kalbi recipe I've heard of. Kiwi is usually used as a substitute. The fruit makes the meat tender, especially if it's kiwi, and pear adds a really good flavor to the meat.
Yes, I am Korean. And the honey was from me Googling kalbi recipes. Usually it's sugar, but someone I read used honey, and I tried it and thought it was nifty.
That I will definitely have to try sometime.
Incidentally, Coffee, you wouldn't happen to know any good Korean Fried Chicken recipes, would you? I've been looking for a good Kyochon-style imitation recipe.
Step 2: Type in "Epic meal time"
Step 3: Watch any/all of thier videos
Step 4: ????
Step 5: Profit
I forgot the exact term, because it's really late at night, but you need a large brisket with two layers of beef and a layer of fat between them. Single layer briskets with the layer of fat on top of them work, but tend to dry out faster.
The dry, spice rub I use is actually ridiculously close to the kind you can find at your local grocer (Kroger's brand has a little more of a certain spice then I prefer). If you go with a wet, saucy rub you may need to let it soak in a plastic bag - dry rubs you can just lather it on and stick it right in the smoker. Don't be shy because if you use too little rub it ends up tasting like smoke.
As to actual temperatures and time, you want to shoot for either 8 hours at 220 degrees or 13 hours at 205 degrees. Ya, it's a long time, but the meat will come out super tender. If you plan on eating it later, wrap it in two layers of plastic wrap and refrigerate it immediately. If your first layer is good, you won't need the second layer, but be safe and avoid the mess. To reheat, leave it in the plastic wrap, put it on a metal tray, and warm it to 250 degrees for about an hour.
When you slice, make sure to cut through the thin layer of fat that separates the meat layers when you get to it. Otherwise you end up with a chewy cut in the middle of the meat that some people don't like. The meaty bottom is leaner than the top, but the fatty top has significantly juicier taste.
Sweet woods:
Alder
Apple
Cherry
Maple
Pecan
Bold woods:
Hickory - mix 50/50 with oak, otherwise the smoke overpowers the meat
Mesquite - this ones tough, it's sweet, but can easily turn bold with another wood.
Oak (my personal favorite) - goes well with almost every other smoking wood.
Whether it's a comedy or a tragedy, if there is cheering, the story will continue on.
Just like the many lives.
For the us who are still in it and still in the journey, send warm blessings.
- We will continue to walk down this path until eternity.
Color me intrigued. Next time I make it, I'm a have to try adding in the Korean Pear.
As for KFC: sadly, I do not have a recipe. I've seen a bunch on google, but none that I can personally vouch for.
UBW Sharuum
BR Olivia Voldaren
UR Jhoira
URG Riku
U Vendilion Clique
Ingredients
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
This bastardization of chocolate chip cookies with instant pudding should be banned, and any chocolate chip cookie recipie containing this "semi-homemade" crap is a bad recipie. There are several chocolate chip cookie recipies you should try and decide which you like best:
New York Times - Sable method
Alton Brown's "The Chewy"
Cook's Illustrated - Butterscotch cookie
Original Nestle Tollhouse - The classic
From everything I have read, those are the four different methods for making chocolate chip cookies. A lot of avid bakers have theior own proportions and all, but these four is what it boils down to.
So i was planning on making another dish this evening.
we call this recipe "sputnik"
1/2 kilo of ground pork
1 dozen of quail egg (hard boiled)
1 cup of cornstarch
1 pc of egg (scrambled)
1/4 cup of garlic
1/2 cup of onion
1 tbsp of ground black pepper
1 tbsp of salt
1/4 cup of soysauce
Procedure:
mix ground pork with garlic, onion, salt, pepper, soysauce, cornstarch, and egg.
mold the mixture around the quail eggs and deep fry till golden brown.
good for 6 people.
ENJOY!
EDH - UWGrand Arbiter Agustin IV
UBW Oloro, Ageless Ascetic
Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tron GR
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
That site is probably the main cause for obesity. You look at it for a minute and you feel like you could eat a horse.
and acts without effort.
Teaching without verbosity,
producing without possessing,
creating without regard to result,
claiming nothing,
the Sage has nothing to lose.
http://www.google.com/search?hl=en&q=scotch%20quail%20eggs&safe=on&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi
IDK if it has any difference with any kind of quail egg... in the philippines, quail egg dishes are almost in every corner of the street. take a look at these, its my favorite.
http://www.google.com/search?q=tokneneng&hl=en&safe=on&um=1&tbm=isch&source=og&sa=N&tab=wi&safe=on&aq=f&aqi=&aql=&oq=
@amadi. HOW DARE YOU POST THAT SITE! LOL! im eating cheese burger now.
EDH - UWGrand Arbiter Agustin IV
UBW Oloro, Ageless Ascetic
Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tron GR
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
Actually it is beyond close, it is the best.
1.) It's not PUDDING. Its the MIX. Huge HUGE difference.
2.) The reason it is vanilla is because vanilla is used in 99% of all chocolate chop recipes. The mix doesn't change the flavor it makes the cookies incredibly soft. We're talking 1000% better than any soft batch knock off or original store bought.
3.) Because it uses the pudding mix you have the most verstile recipe. I have made them into chocolate cookies with peanut butter chips, I have used cheesecake mix to give it an amazing sweetness, I have used peanut butter mix with chocolate chips, I've used so many combinations and all of them turn out fantastic.
I have experimented with at least 30 recipes since I start baking cookies for fun when I was like 14 (29 now) and for the last four years that has been the only one I have used.
I've made as many as 140 of them (usually 72) for a work pot luck and they are always gone. Completely. I made them for bake sales, and they sell for incredible numbers.
There is a reason things you wouldn't think of are used in baking (sour cream, pudding mix, or pudding, and so on) Because they work.
I challenge anyone to make them. You won't turn back. (Unless you like really crunchy cookies and these aren't for you) I hate crunchy chocolate chip cookies.
As far the quoter, "bad recipe" welcome to the world of baking. open you mind, I am surprised you link an alton brown recipe and be so unwilling to accept my recipe, because it is exactly the kind of thing alton does. Alot of the tools and methods he uses are because he uses the science behind cooking rather than following the straight and narrow.
Oh and, there are a number of times alton will tell you to use pre made mixes for a lot of things because the chemicals used in them are 9/10 better than anything you can hope to make.
So next time you want to criticize someone, try using experience rather than google.
I'm well aware this uses instant pudding mix. I have had these bake sale staples more than once.
This recipie originated in the 40's and 50's as the Betty Crocker style of baking started to overtake actual good recipies. It uses vanilla pudding because it makes the recipie easier to make and it's nearly impossible to burn them. The recipie was also designed to be more like store bought cookies. It results in cookies that have the texture of a really bad blondie, and a lot of people really like them because we are several generations away from when it was brought out and people are nostalgic to the taste of semi-homemade cookies.
These cookies are artificially soft, and not chewy at all. The secret to a delicious soft and chewy chocolate chip cookie is the proportions of sugar and butter that gives the cookie its trademark butterscotch flavor. The vanilla pudding kills all of that taste and replaces it with (surprise, surprise) vanilla. The cookie also tastes like flour because there' significantly less browning.
I don't care how many cookies you experimented with baking, but your taste buds have settled on a dud that will have any real baker or pastry chef immediately looking down on you. If you notice that Alton Brown, a man who likes to include store bought mixes into his recipies, has opted to not go with store bought that should tell you the degree in which which this option ruins cookies.
Don't tell me to open my mind about this. You are talking to a person who trys anything, and is a big fan of offal. I do not have a narrow mind with food - that's why I gave 4 different chocolate chip cookie recipies and said choose you favorite. Also, do not try my knowledge on these cookies when you don't even know what makes a cookie soft vs. cripsy and how to alter a recipie to your tastes. There's also a world of difference between sour cream (a common baking ingredient for anything from cakes to pies to doughnuts) and instant vanilla pudding mix.
So next time you attempt to defend you Sandra Lee favorite, try to at least use the MG school of thought and think outside the supermarket.
EDIT
Also, your recipe replaced the original Toll House recipie which is why the one I listed is specified as the original. I also googled it and Betty Crocker even abandoned the instant pudding mix. You're simply using an old and unpopular recipe now.
Dude! I'm trying to lose weight and you post THIS?
Thanks a lot!
LOL
http://allrecipes.com/recipe/award-winning-soft-chocolate-chip-cookies/
I've been using it for so long I forgot that I actually got it from here. But yeah, bad and bastardized recipes don't get that level of acheivement on allrecipe.com. They just dont. I have a chili recipe from there as well, that I'm sure would stir the pot (pun intended!)
@greendragon256: dude! i got something for you, but i don't know if you eat veggies. that dish i posted is absolutly not for pork only.
1 cup of swamp cabbage (minced)
2 pcs of eggplant (sliced or chopped)
1/2 cup of soysauce
1/2 cup of vinegar
1/2 cup of chopped garlic
2-3 tbsp of olive oil.
you know the procedure, saute them all together, and you have veggie adobo. italian style.
perfect if you want to loose weight and not sacrificing nutritional facts.
EDH - UWGrand Arbiter Agustin IV
UBW Oloro, Ageless Ascetic
Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tron GR
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
1. Can of ground beef.
2. Pita
3. Put beef into pita.
4. Eat
you put nothing in the beef? i assume it is flavored. whats the flavor?
EDH - UWGrand Arbiter Agustin IV
UBW Oloro, Ageless Ascetic
Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tron GR
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
it's beef flavored.
here is what I did..
browned burger.
took a pan and did the layers (sauce,meat,cheese,cottage cheese,noodles)
the sauce I used was chunky with green peppers and iirc onions
the cheese I used was cheddar jack I had from tacos I made previously
the recipe I seen online said I didnt have to cook the noodles and said 1 hour
but it took more like 1hour 40mins
and the top layer of noodles just dried out and never cooked because there was no layer ontop to provide moisture.
the bottom layer was fine tho and tasted ok.
I didnt wanna complicate things much since it was my 1st shot.
any tips or anything? since I wanna make it agian.
use other ingredients?
should I precook the noodles next time?
how do I get the top layer of noodles to cook properly?
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