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----- 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.
Phaed
Kalbi Marinade
Ingredients:
soy sauce
a jig of rice wine
sesame oil
black pepper
ginger, minced
garlic, minced scallions, chopped
water
sugar
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
garnish.
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.
----- 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.
Phaed
Hot Pickled Onions
Ingredients :
White onions, as small as possible (2 or 3 lbs.)
Oregano
Salt
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:
Chickenfoot
Phaed
----- Original Message -----
From: "Kathy"
To: phaedrus
Sent: Saturday, January 10, 2004 12:31 PM
Subject: corn stick recipe
Hi,
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.
Thanks
Kathy
Hello Kathy,
I could not find an Amy Vanderbilt recipe, but the below one seems similar.
Phaed
Butter Corn Sticks
Yield: 1 Servings
Ingredients
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
Instructions
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.
----- 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.
Phaed
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