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Kalbi Marinade

----- Original Message ----- 
From: "cw" 
To: phaedrus
Sent: Thursday, January 08, 2004 9:47 PM
Subject: kalbi marinade

Hi I think your site is awesome. I am looking for a kalbi marinade recipe I
think it is Korean. It is used by a local grocery store (Lunds in
Minnesota). It is wonderful but I would to like to know what is in it. Thank
you  cw

Hello C__?

Below is a recipe for kalbi marinade and also a recipe for kalbi jjim, which uses the sauce, but also marinates the ribs in pear juice.


Kalbi Marinade

soy sauce
a jig of rice wine
sesame oil
black pepper
ginger, minced
garlic, minced scallions, chopped

1. Dissolve sugar in soy sauce over low heat. Slowly add small amounts of
water to dilute.
2. Dress meat with sesame oil and other dry goods.
3. Wait for the soy sauce to cool before adding over the meat.
4. Grill or broil until nicely done.

Note: Kalbi is the Korean term for beef ribs

Korean Kalbi Jjim

1200 grams (2.65 lbs.) pork ribs
5 whole walnuts
10 whole jujubes
5 whole chestnuts
15 whole ginkgo nuts
1 egg
1/2 pear juice with pulp
4 tsp. rice wine
3 tsp. sugar
 Seasoned sauce:

8 tsp. soy sauce
2 tsp. sugar
2 tsp. minced garlic
2 tsp. chopped green onions
2 tsp. crushed sesame seed
2 tsp. sesame seed oil
a dash of pepper

1. Slice the Kalbi into pieces, drain the blood and trim the fat. Make
criss-cross slits on both sides of the Kalbi. Marinade Kalbi in the pear
juice, rice wine and sugar mixture for about one day.
2. Remove thin outer skin. Soak walnuts in warm water. Remove chestnuts from
husks and wash jujubes thoroughly.
3. Saute ginkgo nuts in oil until blue. While still hot wrap ginkgo nuts in
a paper towel and rub to remove skin.
4. Fry the beaten egg in thin sheets. Once cooled, slice thinly to use as
5. Prepare the seasoned paste by mixing the ingredients
6. Boil Kalbi in adequate amount of water for 15 minutes. When water boils
down to approximately 4 times the amount of the seasoned sauce, add the
seasoned sauce to the pot and simmer.
7. When 1/2 of the sauce has simmered, add walnuts, chestnuts and ginkgo
nuts. Close lid and continue to simmer.
8. Baste the Kalbi as you simmer.
9. Add a dash of pepper and sesame oil before serving

- suggestions:
- skim oil before serving.

Pickled Onions

----- Original Message ----- 
From: "Kathy" 
To: phaedrus
Sent: Tuesday, January 06, 2004 8:37 AM
Subject: help

> Looking for a recipe for "picked onions". My mother (of German heritage)
> used to make these in a large crock pot but never did share the recipe.
> Her recipe, I believe, had a cider vinegar base - would appreciate your help.
> Many thanks,
> Kathy

Hi Kathy,

See below.


Hot  Pickled  Onions

 Ingredients :
 White onions, as small as possible (2 or 3 lbs.)
 Garlic, 2 cloves to a lg. jar
 Hot red peppers, 1 for a lg. jar
 Cider vinegar

 Preparation :
    Peel onions and put a cut into side.  Put a layer of onions in
 bottom of jar. Add oregano, salt (to preserve).  Repeat.  Add garlic
 and red peppers at top of jar and at sides.  Add cider vinegar to
 cover. Cover jar and let stand 2 weeks for larger onions, 1 week for
 small onions.  Note:  The longer these stand, the hotter they get.
 Sample with care.
 Pickled  Onions

 Ingredients :
 4 c. tiny white boiling onions, peeled (about 1 1/2 lbs.)
 1/4 c. salt
 3 c. malt or cider vinegar
 1/4 c. plus 2 tbsp. sugar
 4 whole cloves
 2 bay leaves
 1 dried red pepper
 1 sm. piece cinnamon stick
 1 sm. slice fresh gingerroot
 2 tsp. mustard seeds
 1 tsp. peppercorns

 Preparation :
    1.  Wash onions in cold water; drain and pat dry.  Place in large
 glass bowl;     stir in salt.  Let stand covered at room temperature
 overnight.  2.  Rinse onions under cold running water; drain
 thoroughly.  Combine remaining     ingredients in large saucepan.
 Heat to boiling; boil, uncovered 5 minutes.     Add onions; boil
 uncovered 5 minutes.  Do not overcook; onions should be     crisp.
 3.  Pack onions in clean 1 quart glass jar.  Pour hot vinegar
 mixture over     onions, filling to 1 inch from top; cool.  Screw
 lid in place.  Refrigerate     at least 1 week before serving.  TIP:
  Leftover onions can be stored covered in refrigerator up to 3 weeks
 without change in flavor or texture.
 Pickled  Onions

 Ingredients :
 1 lb. sm. white onions
 6-8 oz. white or cider vinegar
 2 tbsp. salt (or salt to taste)
 8 cloves
 1-2 hot peppers; optional
 1 (16 oz.) wide mouthed jar

 Preparation :
    Peel onions and let soak in water, wash and put into jar adding
 the vinegar, salt, and cloves (peppers optional).  Add water until
 full to brim.  Taste and if needed and salt and more vinegar to
 taste.  Let stand for 1 week.


----- Original Message ----- 
From: Marge
To: phaedrus
Sent: Saturday, January 10, 2004 5:15 PM

> Hi , recently I purchashed a dominoes game , In it there are 16
> different games . We've been having so much fun with one game called '
> chicken foot .' The problem now is somehow I lost the instructions for
> that game . I'm hoping that you will be able to help me out . Thank you
> so much  ,Marge !!

Hello Marge,

See this site:



Corn Sticks

----- Original Message ----- 
From: "Kathy" 
To: phaedrus
Sent: Saturday, January 10, 2004 12:31 PM
Subject: corn stick recipe


I have been looking for a recipe I had when I was younger from an Amy
Vanderbilt cookbook (I believe it was 1964 or there about).  It was a
wonderful corn stick recipe where you made a dough (not a batter) and rolled
it out, slicked the sticks about 1 in wide and 4 in long) and put it in a
pan with melted butter then baked them in the oven.  I remember that there
was also whole corn in it but that's all I can remember.  I sure hope you
can help.


Hello Kathy,

I could not find an Amy Vanderbilt recipe, but the below one seems similar.


Butter Corn Sticks
Yield: 1 Servings


    1/3 c  butter or margarine
  2 1/4 c  sifted flour
      4 ts baking powder
      2 tb sugar
      1 ts salt
    1/4 c  milk
      1 c  cream-style canned corn


Melt the butter in a 9x13 inch baking pan. Sift the flour with the
baking powder, sugar and salt. Stir in milk and corn. Mix, then turn
out onto a floured surface. Knead lightly, then roll to about 1/2
inch in thickness. Cut into 1 inch strips. Lay each strip in the
melted butter, turning to coat each side. Bake in a 450F oven for
about 18 minutes or until crispy brown. Serve at once.

Cooking Oil

----- Original Message ----- 
From: Patti
To: phaedrus
Sent: Friday, January 09, 2004 6:42 AM
Subject: oil for deep frying

> Hi there Phad,
>  Recently deep frying turkeys has become a big fad. My question to you
> today is the re-use or storing  of this oil. I am sure there has to be a way.
> The cost of the oil alone can be approx $25.00. Seems a little high for one
> use.
> Thank you Phad- I'll pass on your hints to my many "deep frying" friends.
> Patti

Hi Patti,

You can strain it though cheesecloth into gallon plastic jugs with caps. Refrigerate it or keep it in a cool place so that it won't go rancid. It's best to only re-use it once. When you re-use the oil, fry a handful of parsley or a raw potato in it first, before the food you intend to cook. This will help get rid of any off-taste or smell.



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