The kiwi that could change everything
I keep returning to Korean barbecue, and once I get it in my head, nothing else interests me. The amazing flavor of the meat--beefy and complex and sweet--and the unique butchering and cooking method, which renders the normally tough short rib into a grillable pleasure. These things are crack to someone who loves to eat and is fascinated with cooking.
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Short ribs and I don't have a good history. The first time I tried to make these with Blake we ended up with a collection of tough, greasy, hunks of impenetrable meat. The second time I solved the toughness factor by cooking them for ages, but forgot about the fat. Even after stashing the pot of short ribs in the fridge for a day so I could easily skim some off, I still felt like I h...
(Scene at the Paulina Meat Market in Chicago)
Butcher: "Number 37!"
Me: "Yeah, that's me."
Butcher: "What can I get for you?"
Me: "Yeah, I'll take 10 feet of sheep casings."
I don't say that often enough in life, and up until this Saturday it had never crossed my mind. But here I was at Paulina Meat Market ordering sheep intestines from butchers that make their own fine...
At first everything was fine. Taking a cue from Adam Kuban , we decided to make our own onion rings instead of the normal burger pairing of fries. The recipe was taken from Simply Recipes , which soaked the onions in buttermilk and coated them in flour and cornmeal.
We fried them in canola oil set to 350 degrees for a few minutes, until nice and golden brown. We stashed them i...
As you may or may not remember, I’m attempting to go somewhat local. Click back to Week 1 to see how it got started.
We’ve written about short ribs twice before and I’ll be honest in saying this isn’t the master recipe. Part of the problem is that both previous recipes were really Blake’s babies. It was his pot and his enthusiasm that spurred the effort. While I was ther...
The most well-documented failure on this website was the first time we cooked beef short ribs . Tough, sinewy, and ugly--a big fibrous brick of protein fastened onto a sled of white bone by tendons and mysterious pieces of grizzle. Short ribs are the beef equivalent to a Salman Rushdie novel: willfully difficult, at times indecent and gross, but after an extended period of histrionic o...