Text 6660, 69 rader
Skriven 2008-05-08 00:58:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: ribs
============
 -=> On 05-06-08  12:41,  Michael Loo <=-
 -=> spoke to Mark Lewis about bacon 270 <=-

 ML> The interesting there is that at the grocery store sometimes
 ML> the "boneless ribs" cost less than the roast did.

  I don't see boneless ribs that much.  But an example of what you speak
  is at our local BJs.   They sell cryovac packages of various meats.
  The pork shoulders I used at the picnic are about $1.29 per pound --
  not a bad buy at all.   A fresh picnic shoulder, with hock, is usually
  $0.99 per pound -- also a fair price given that it has a lower meat to
  waste ratio than the other cut.   Pork spareribs are usually about
  $1.89 -- or half of the supermarket price.   Boneless pork loins are
  $1.89 also.  But the real out of whack price is what they call baby
  back ribs.   These are obviously what they take off of the pork loin
  to produce a boneless loin.   They are priced at $3.49 per pound.  I
  asked our butcher friend who now works there, and he just shrugged.
  Made no sense to him either.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bulgogi
 Categories: Korean, Oriental, Beef, Barbecue
      Yield: 1 servings
 
  1 1/2 lb Beef top round
      3 tb Rice vinegar
      2 tb Toasted sesame seeds
      3 tb Finely minced scallions
    1/2 ts Ground black pepper
    1/4 c  Soy sauce
      3 tb Sesame oil
      1 ts Sugar
  1 1/2 tb Finely minced garlic
 
  Cut the beef on the diagonal into flat 1/8-inch-thick slices, about 3
  to 5 inches long by 1 1/2 inches wide. Place the pieces in a
  noncorrodible bowl.
  
  Add the remaining ingredients, one by one, to the bowl. Using your
  fingers, mix the preparation gently byt thoroughly. Cover the bowl and
  place it in the refrigerator for 12 to 24 hours. Mix the preparation
  occasionally.
  
  Remove the bowl from the refrigerator at least 1 hour before cooking
  the marinated beef.
  
  Drain the beef before cooking, being careful not to press out its
  succulent juices or to rub off the clinging sesame seeds. Discard the
  marinade, or reserve it for future sauce making.
  
  Barbecue the marinated beef slices in a single layer (the slices
  should not touch each other) over hot coals for 25 to 40 seconds per
  side, depending on the thickness of the meat and intensity of the
  heat.
  
  Serve the 'bul-gogi' immediately.
  From: Earl Shelsby                    Date: 21 Apr 94
 
MMMMM



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