Text 2411, 94 rader
Skriven 2006-06-22 15:25:08 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: COOKING WHILE OUT 60622
===============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ>The "Korean barbecue" has spread around the world.  I rather like it,
 GJ>although I have heard others complain that they wanted to go out to
 GJ>dinner because they wanted to get away from the stove, and have
 GJ>someone else cook for them, so why should they have to cook there!

 DD> Abso-freaking-lutey!!! I like several Korean dishes - but, if I am 
 DD> paying restaurant prices I want some poor sap in the back room to do
 DD> the  work. Bulgogi is a hassle, AFAICS.

 DD> We have a very popular steak house here called Alexanders. You grill 
 DD> your own steak ... if you screw up you can't send it back for a
 DD> re-cook.  FEH!!! And, they get premium prices for this.

 DD> I go, when I go out for steaks, to a place called Fritz's. 16 oz
 DD> sirloin  with the usual small lettuce salad and a potato serving is
 DD> U$10.95. Same  (or smaller) steak at Alexanders is U$14.95 - bare
 DD> nekkid. No sides. And  you got to carry it to your table. If you want a
 DD> salad - you go harvest  the salad bar. And you carry it to your table.

At Alexanders, do they have a grill or hotplate at each table, or a
separate stand-up grill station?

The Korean place I go to occasionally is reasonably cheap, has a good
range of carafe wines, and lots of marinated meats and seafoods which I
like to try.  Each table has a small, gas-fired grill in the centre of
the table, and a flue above.  All you can eat for the one price.  Pay
at the cash register, with no tips.

 DD> At Fritz's the wait staff take your order, bring your grub, bring your
 DD> drinks, clear away when you are done. At Alexanders the wait staff is 
 DD> supposed to bring drinks around. They sometimes do that. At both
 DD> places  you are expected to tip the wait staff. I tip gladly at
 DD> Fritz's. I  seldom go to Alexanders - and leave only minimal tips (to
 DD> show that I  didn't forget - just didn't value the service very
 DD> highly). 

 DD> I am rambling here, aren't I???

Don't let that worry you.  I do occasionally, but Dale is quite
tolerant.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bulgogi #1
 Categories: Korean, Beef
      Yield: 4 servings
 
  1 1/2 lb Beef top round
    1/4 c  Soy sauce
      3 tb Rice vinegar
      3 tb Sesame oil
      2 tb Toasted sesame seeds
      1 ts Sugar
      3 tb Finely minced scallions
  1 1/2 tb Finely minced garlic
    1/2 ts Freshly ground black pepper
 
   1.  Cut the beef on the diagonal into flat 1/8-inch-thick slices,
  about 3 to 5 inches long by 1 1/2 inches wide. Place the pieces in a
  noncorrosible bowl.
  
   2.  Add the remaining ingredients, one by one, to the bowl. Using
  your fingers, mix the preparation gently byt thoroughly.
  
   3.  Cover the bowl and place it in the refrigerator for 12 to 24
  hours. Mix the preparation occasionally.
  
   4.  Remove the bowl from the refrigerator at least 1 hour before
  cooking the marinated beef.
  
   5.  Drain the beef before cooking, being careful not to press out its
  succulent juices or to rub off the clinging sesame seeds. Discard the
  marinade, or reserve it for future sauce making.
  
   6.  Barbecue the marinated beef slices in a single layer (the slices
  should not touch each other) over hot coals for 25 to 40 seconds per
  side, depending on the thickness of the meat and intensity of the
  heat.
  
  7.  Serve the 'bul-gogi' immediately.
  
  From:  GREAT PEASANT DISHES OF THE WORLD by Howard Hillman
  :      ISBN 0-395-32210-3.  Houghton Mifflin, Boston.  1983 Posted by:
  Karin Brewer, Cooking Echo, 7/92
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)