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Jake
12-17-2008, 06:50 PM
well playing catch up on cooks now i got a day off and am trapped inside the house. these are a favorite here and take no time at all
first a pic of the cheating marinate i use
http://i349.photobucket.com/albums/q389/jakeandpippa/101_0390.jpg?t=1229556926
a couple braising ribs
http://i349.photobucket.com/albums/q389/jakeandpippa/101_0391.jpg?t=1229557098
loved up with the sauce waiting for the grill
http://i349.photobucket.com/albums/q389/jakeandpippa/101_0392.jpg?t=1229557169
here a shot of the fingerling's, pip boiled them and then she pan fried them
yeah not that exciting of a pic, i know, but proof, we made them
http://i349.photobucket.com/albums/q389/jakeandpippa/101_0389.jpg?t=1229557466
into the pan they go
http://i349.photobucket.com/albums/q389/jakeandpippa/101_0393.jpg?t=1229557664

here are the ribs on the grill
http://i349.photobucket.com/albums/q389/jakeandpippa/101_0394.jpg?t=1229557238
another couple shots
http://i349.photobucket.com/albums/q389/jakeandpippa/101_0397.jpg?t=1229557279
http://i349.photobucket.com/albums/q389/jakeandpippa/101_0398.jpg?t=1229557322
here is the plated chow, Korean ribs, asparagus fingerling potatoes with hollandaise sauce
http://i349.photobucket.com/albums/q389/jakeandpippa/101_0400.jpg?t=1229557365
well thanks for looking, hope you liked them, we always do

Short One
12-17-2008, 07:39 PM
:thumbs up:Looks good Jake. Looks like you folks like spare-grass, as much as you have it. I also like it but wife doesn't. This is her thoughts on it. :puke:roflmaoha0::kewlpics:

BA_LoKo
12-17-2008, 07:45 PM
Y'all are some cookin' machines. Very nice!

peculiarmike
12-17-2008, 11:29 PM
Eatin' good up in the tundra fer sure!
I'm with ShortOne, y'all are some ***-paragus eaters. (And there's nothing wrong with that)
I really like it but find it pricey around here. When we lived up in Minisoda I had 30 crowns in the garden.

Chargrilled
12-18-2008, 03:54 AM
Eatin' good up in the tundra fer sure!
I'm with ShortOne, y'all are some ***-paragus eaters. (And there's nothing wrong with that)
I really like it but find it pricey around here. When we lived up in Minisoda I had 30 crowns in the garden.

Good lookin grub Jake, I have never made those fingerlings, will try!

I used to hunt asparagus along railroad tracks in Northern Illinois when I was in Jr. College. We would find a ton of it:shrug:

And yes Bill, I am sure it was the aspara type of grass!!!:roflmaoha0:

BYBBQ
12-18-2008, 06:47 AM
Fine lookin' meal,:drooling:

Butt Lover's
12-18-2008, 11:07 AM
Looks really good :)

Jake
12-18-2008, 12:42 PM
Good lookin grub Jake, I have never made those fingerlings, will try!

I used to hunt asparagus along railroad tracks in Northern Illinois when I was in Jr. College. We would find a ton of it:shrug:

:wow: no kidding, i would have never thought of that, any idea on how it got there?

And yes Bill, I am sure it was the aspara type of grass!!!:roflmaoha0:
:roflmaoha0: and i am sure they were just regular mushrooms you picked too :msn-wink: :roflmaoha0:

SmokyOkie
12-18-2008, 03:52 PM
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:roflmaoha0: and i am sure they were just regular mushrooms you picked too :msn-wink: :roflmaoha0:



The ones we picked weren't!

Great lookin chow Jake.

Here's a recipe for Bulgogi (Korean BBQ spare ribs)


Soy sauce (about 1/4 c): Although you can find soy sauce in an American grocery store, it's highly recommended to buy Japanese or Korean-style soy sauce at an Asian market near you.
Sesame oil (about 2 to 3 T)
Kiwi (1), Fuji Apple (1) or Asian Pear (1): Choose only one fruit. (I recommend kiwi.) Kiwi tenderizes the meat and adds a sweet flavor to the meat.
Sugar
Black pepper (3 dashes)
Onions (1)
Garlic (2 -3 cloves/pieces)
Green onions (about 5 - both white and green parts)
Cooking wine (about 2 T): Korean or Japanese cooking rice wine recommended
Vinegar (about 1 T): This is optional and again, Asian vinegar is recommended.

Prepare the marinade.
Place onion (1) and kiwi (1) into food processor or blender until liquid and pour into small bowl.
Mix soy sauce (1/4 c), sugar (2 or 3 T), black pepper (2 or 3 dashes), sesame oil (2 to 3 T), cooking wine (about 2 T), (optional - vinegar). After mixing, taste it. You want to have a slightly salty sweet taste If it's too salty, add a bit more sugar.
Chop garlic into small pieces (or use garlic press), cut green onion into 2 to 3 inch pieces and put into sugar/meat mixture.
Pour both sauces into the garlic/onion meat mixture and mix well , using hands or chopsticks. It is important to mix thoroughly so the marinade is evenly distributed throughout the meat. Refrigerate for at least two hours or overnight.



Grill on high heat brushing often with reservered marinade.


Now that I've shared the recipe, will you share your recipe for Korean Hollandaise sauce?:roflmaoha0:

Jake
12-18-2008, 04:46 PM
The ones we picked weren't!

Great lookin chow Jake.

Here's a recipe for Bulgogi (Korean BBQ spare ribs)

Soy sauce (about 1/4 c): Although you can find soy sauce in an American grocery store, it's highly recommended to buy Japanese or Korean-style soy sauce at an Asian market near you.
Sesame oil (about 2 to 3 T)
Kiwi (1), Fuji Apple (1) or Asian Pear (1): Choose only one fruit. (I recommend kiwi.) Kiwi tenderizes the meat and adds a sweet flavor to the meat.
Sugar
Black pepper (3 dashes)
Onions (1)
Garlic (2 -3 cloves/pieces)
Green onions (about 5 - both white and green parts)
Cooking wine (about 2 T): Korean or Japanese cooking rice wine recommended
Vinegar (about 1 T): This is optional and again, Asian vinegar is recommended.

Prepare the marinade.
Place onion (1) and kiwi (1) into food processor or blender until liquid and pour into small bowl.
Mix soy sauce (1/4 c), sugar (2 or 3 T), black pepper (2 or 3 dashes), sesame oil (2 to 3 T), cooking wine (about 2 T), (optional - vinegar). After mixing, taste it. You want to have a slightly salty sweet taste If it's too salty, add a bit more sugar.
Chop garlic into small pieces (or use garlic press), cut green onion into 2 to 3 inch pieces and put into sugar/meat mixture.
Pour both sauces into the garlic/onion meat mixture and mix well , using hands or chopsticks. It is important to mix thoroughly so the marinade is evenly distributed throughout the meat. Refrigerate for at least two hours or overnight.

Grill on high heat brushing often with reservered marinade.
thanks ill give it a shot nothing beats home made :thumbs up:


Now that I've shared the recipe, will you share your recipe for Korean Hollandaise sauce?:roflmaoha0:
this is all i could get for you, hope it helps you out :msn-wink: :roflmaoha0:

한국어 (Korean)
n. - 네덜란드
adj. - 네덜란드의

日本語 (Japanese)
n. - オランデーズソース
idioms:

hollandaise sauce オランデーズソース

עברית

:shrug::misbehaving::chickn4::shake: :roflmaoha0::roflmaoha0::roflmaoha0:

SmokyOkie
12-18-2008, 05:48 PM
Thanx for sharing Jake. I really don't understand why you mention the Netherlands or the Dutch, but I'll try the recipe soon.:thumbs up:

Jake
12-18-2008, 06:43 PM
excellent, oh and by the way, if thats all you got, point for jake :msn-wink: