past51511

Thanks to everyone who has gotten into short ribs. It's a treat that was introduced to me by my son and his Korean wife. They make Korean Short Ribs or Bulkogi at least twice a week and it's cooked on a outdoor grill, gas or charcoal. Basic marinade for one night in the fridge is cup of soy sauce, ginger, Oriental red pepper flakes, garlic (whole, minced, chopped, etc.), green onion chopped fine, carrot pieces if you want. The Korean method is to place the meat on the grill and cook medium well and until the outside is dark and crisp. Serve in thin slices over rice or kimchee. I know how to do all this, but have failed to find alternatives. You guys have helped and I am grateful.

I have made some Korean short ribs and they are great, but there are many ways to make this ignored piece of meat, many times just dropped into a pot of soup and forgotten. As with my scallops, any ideas will be welcome, and thanks.

I could use some expert/experienced help in making these special treats. Any ideas will be appreciated.

forget it! it's not worth the effort. I did everything by the book and they came out greasy, tough and barely edible. This will end my career as a deep-fried turkey person.

Having read a lot about frying the entire turkey, this seems like a no-brainer of sorts. I guess I'm looking for an answer to two things -- what seasoning to use and frying time. If the only seasoning available is Cajun, I'll stay away from that. My alternative is a rub of my own choosing and hope for the best. Any thoughts?

After much delay, I'm embarking on my first attempt at deep frying turkey wings. I could use the help on techniques, seasonings, length of time in the hot oil. Please.

The making of gribenes has been in my family as long as I can remember, going back into the 30s. I'm sure the idea of doing it might have come with the same immigrants that brought us pastrami and corned beef. As I know it, gribenes is made like this: Go to your meat market and ask the meat guy for about a pound of chicken fat, which is usually available after they strip the chicken to sell as "skinless." Cut it up into small pieces, fry in butter until crispy, throw in small pieces of white onion and fry at the same time. After it's finished, spread out and a little salt. If it makes it to the table, garnish the mashed potatoes. Enjoy!

I don't know if this has any relation to your experience, but during the holidays I fixed a dish found in the newspaper -- chopped eggs, mayo, caviar (black), onions and mix well for a tasty appetizer. It tastes terrific, but it turned GREEN. I don't think it was the caviar, but I have no clue why it happened.

For every 10 chicken wing makers, there are probably 10 different recipes and methods. Correct? From Buffalos to baked, I'd like to compile a group of ideas how to make the best, as you see it, wings. They can be fried, baked, roasted, smoked, whatever. I'm on a mission here.

Now that we've established that we have a group of Oriental cleaver lovers, can y'all offer some good places to go to get them. I'm in Atlanta and if anyone know of a place here that would be helpful.