Text 7305, 77 rader
Skriven 2008-05-18 09:29:58 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: ANOTHER CHINESE BUFF80518
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 -=> Quoting Dave Drum to Carol Shenkenberger <=-

 CS> In Korea, this is served raw at the table and you cut the meat between
 CS> the bones and grill it yourself with garlic and oil (othr seasonings of
 CS> your choice out as well).  Major yum factor.  I miss the little gas
 CS> grill right at the table and making my own to suit.  If we have such a
 CS> place here in Norfolk area, I've just not seen it.

 DD> When I go out to eat I want the food prepared and served by
 DD> professionals. If I
 DD> want to cook it myself I will stay home and fire up the stove or
 DD> barbie. FEH!!!

I have dined at some of these Korean barbecue places occasionally, and
at least at first, there is the experience of trying something new,
with a selection of prepared meats to cook; usually chicken, roo, pork,
beef, fish, squid, octopus, with different marinades.  Two of the
problems experienced are learning the characteristics of the gas
barbecue in the middle of the table - which part is at the temperature
you want - and the effort needed to build up a good cooking surface on
the gleaming stainless steel grill area.  In some places the staff like
to change the grill section when it looks "dirty".  Pah!

 DD> I've never understood the allure of places like Alexander's Steak
 DD> House. They charge premium prices for their meat. And you have to fight
 DD> for a place at the grate to cook the thing. *AND* carry it to the
 DD> table. Horse Puckey!!! For those
 DD> prices they need to cook it to perfection (that is just the way I
 DD> ordered it) serve it with alacrity and not hover trying to market
 DD> cocktails/wine/dessert. 

I have been to a pub here which has the "do it yourself" barbecue area
for steaks, but there was only one person using it at that time.
Obviously most people had your attitude, even though steaks were about
$3 cheaper if not cooked by the kitchen.

A few years ago we had a foodie picnic here in a pub beer garden which
was equipped with a barbecue, and everyone brought their own food to
cook, and ordered jugs of beer and carafes of house wine from the bar.
That went well, at least until I put some "tuyo" dried sardines on the
bbq, and the aroma permeated the area.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GRILLED WHITEFISH
 Categories: Mains, Fish, Filipino, Asia-se
      Yield: 4 servings
 
      1 kg White fish; dressed
      2 sl Lemons
  1 1/2 ts Salt
    1/8 ts Pepper, ground
    1/2 c  Tomatoes; chop
    1/4 c  Onions; chop
      2    Spring onions; sl thin
      1    Lemons; in 4 wedges
      4    Parsley sprigs
 
  With a sharp knife, cut along the back of the fish & remove the
  backbone. Rinse the fish, then rub inside & out with the lemon
  slices, then sprinkle with salt & pepper.
  
  Combine the tomatoes, onions & spring onions & stuff this mixture
  into the cavity of the fish. Wrap the fish in foil, & grill over live
  coals for 13 to 15 minutes on each side, or till the fish flakes
  easily with a fork. Serve with lemon wedges & parsley sprigs.
  
  From: FINE FILIPINO FOOD   ISBN 0 7818 0964 9 By: KAREN HULENE BARTELL
  Typed by: KEVIN JCJD SYMONS, NOVEMBER 2005
 
MMMMM
 

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