Sunday, September 21, 2008
Wednesday, September 17, 2008
BARBECUE THE KOREAN WAY
Whenever most people think barbecue, they automatically think of The South, like Memphis, Texas, Carolina, Kansas City, and so forth. South American countries are also famous for their forms of BBQ also, like Brazil, Uruguay, and Chile. There is also Chinese spare ribs and Japanese Hibachi, but in my biased opinion, Korean BBQ can give any of them a run for their money. Now, being somewhat of a barbecue purist, I would call it more grilling than barbecue, because we do not cook the meat "low and slow", however, we do like to marinate a full 24 to 48 hours prior to cooking. The flavors we incorporate are much different as well. One of Korea's National dishes is the Korean style spare and short ribs called "kalbi". We generally use combination of garlic, ginger, green onions, rice wine, sugar, sesame oil, soy sauce, and some people like to use a little honey or ground chili powder as well. This same marinade is also used in our famous thinly sliced beef called "Bulgogi". Although, it can be pan-fried, or cooked on a gas grill, I would recommend grilling the meat over charcoal and wood chips to get the best smoky flavor you can. we also have a spicy pork barbecue made from a combination of red chili paste, garlic, ginger, sugar, sesame oil, rice wine, and sweet oyster paste. It's traditionally made with thinly sliced pork butt, however I think this marinade is thick enough to attach itself to any cut of pork and the flavors are so pungent and spicy that I would not recommend this for the weak of tongue or stomach. If you have never before experienced Korean barbecue, I urge you to immediately find a restaurant near you. Most Korean BBQ restaurants always have a grill right in the middle of the table. You simply pick and choose the kinds of meats and marinades you would like and they will bring the raw marinated meat to you. Cook it right at the table yourself and eat right off the grill. The meats are usually accompanied by rice and a vast assortment of fresh and pickled vegetables, including our National dish called "Kimchee", which is a dish of very spicy, pickled, and fermented Korean cabbage leaves. This has an especially pungent odor, but the flavor is amazing.
PHILLY CHEESESTEAKS
There are so many restaurants out there which purport to serve Philly Cheesesteaks. I find this statement to be absolutely absurd. First of all, it is called a "Philly Cheesesteak" because they are found in the city of Philadelphia!!! If it is not in Philly, it is simply a Steak and Cheese. Second of all, you cannot find the same kind of Hoagie bread which is dominant on the northern east coast. Now, you can find great cheesesteaks in South Jersey as well since they are in such close proximity to the City of Brotherly Love.
I have also found that just because you may be in Philly, not all steaks can be graded as being equal. For instance, although "Gino's" in South Philly is renowned and famous, it just never really impressed me. I prefer my steaks chopped, which they don't do, and I think their steaks are grossly over-priced. In South Philly, I'm more partial to "Pat's Place" , or "Ishkibibbles" which serves one of the most delectably mouth-watering Chicken Cheesesteaks you could ever wrap your lips around. However, my favorite spots are in North Philly, right around the Roosevelt Mall. My buddy Nicky, originally from the country of Jordan, is the die-hard Eagle's fan proprietor of "Little Nicky's". He will always serve you a righteous steak, made with flavorful rib-eye, on a always fresh hoagie. I love steaks made with rib-eye, but I have a spot close to Nicky's called "Sam's" which makes my favorite steak made of sirloin. The proprietor is originally from Colombia and speaks poor English, but he always treated me like a VIP, and I gotta say, I adore the pepperoni cheesesteaks I get there.
Now, there are also the all important cheeses to choose from as well. Personally, I will live and die by my Provolone. I can deal with white American, but I prefer Provolone. An equal favorite among cheesesteakers is the Cheese Wiz. I just never really understood it, but I know many people who are adamant about their Wiz. I generally don't like to take away from the flavor of my steaks by desecrating it with the likes of mayo, ketchup, mustard,tomatoes, or any other foreign condiment, but to each their own. This is how strongy I feel about The Cheesesteak, and wonder how many others feel the way I do about them. They are love man, they are love.
I have also found that just because you may be in Philly, not all steaks can be graded as being equal. For instance, although "Gino's" in South Philly is renowned and famous, it just never really impressed me. I prefer my steaks chopped, which they don't do, and I think their steaks are grossly over-priced. In South Philly, I'm more partial to "Pat's Place" , or "Ishkibibbles" which serves one of the most delectably mouth-watering Chicken Cheesesteaks you could ever wrap your lips around. However, my favorite spots are in North Philly, right around the Roosevelt Mall. My buddy Nicky, originally from the country of Jordan, is the die-hard Eagle's fan proprietor of "Little Nicky's". He will always serve you a righteous steak, made with flavorful rib-eye, on a always fresh hoagie. I love steaks made with rib-eye, but I have a spot close to Nicky's called "Sam's" which makes my favorite steak made of sirloin. The proprietor is originally from Colombia and speaks poor English, but he always treated me like a VIP, and I gotta say, I adore the pepperoni cheesesteaks I get there.
Now, there are also the all important cheeses to choose from as well. Personally, I will live and die by my Provolone. I can deal with white American, but I prefer Provolone. An equal favorite among cheesesteakers is the Cheese Wiz. I just never really understood it, but I know many people who are adamant about their Wiz. I generally don't like to take away from the flavor of my steaks by desecrating it with the likes of mayo, ketchup, mustard,tomatoes, or any other foreign condiment, but to each their own. This is how strongy I feel about The Cheesesteak, and wonder how many others feel the way I do about them. They are love man, they are love.
CRITIQUING THE CRITICS
You know what? I am just sick to death of these critics and so-called experts who sit there behind their cozy desks assassinating the skills or character of those actually doing the things which they only wish they could do.
Take sports critics for instance. The great majority of them are these less than physically impressive sports geeks, who probably never even got picked for the dodge ball team in elementary school. They expound upon the virtues and/or faults of professional athletes who have spent their entire lives getting to the point in which they are able to live their dreams. Many of these athletes are not only playing for themselves. Many of them have the dreams and financial well-being of their parents and families on their shoulders as well. Where the hell were these critics through the hours, days, weeks, months, nay, years of rigorous training, practices, two- a -days, conditioning, injuries, rehab, sleepless nights, and achievements? Who the hell are they to criticize the performance of a player who may be having an off time in an otherwise stellar career? I would literally pay to see one of these old, fat, balding, five foot nothing, one hundred nothing pound sports writers catch one of Brett Favre's shotgun passes, take a hit from Lincoln Kennedy, or even attempt to stop Reggie Bush. How about going mano-a-mano with the Big Easy Ernie Els, or toe-to-toe with Oscar Dela Hoya? Granted, I too think many of these athletes are grossly over paid to play a game. However, in some of these sports, where a person's career or life as they know it can come to an end with one too many shots to the head, or one spine crushing hit, it gives one pause.
Then, there are these movie critics who once did a play in high school, and didn't even have the lead. Who do these no-talent individuals think they are that can brutally trash an actor who just spent the last six months or a year of their life shooting 15 hours a day, getting up at ungodly hours to go through 5 hours of makeup, sometimes suffering injuries for their art? If they didn't like the movie, then they didn't like the movie, but don't assume that one assholes derogatory words are the end all, be all of the movies. I think it's bad enough for a director, producer, actor, or studio to see less than favorable ticket sales. It must really suck to spend $100,000,000 to make a movie and have it only make $50,000,000. Isn't that painful enough?
There are many more types of critics out there and I can't urge people enough to make their own decisions about things. Just because a critic writes or says something, it really doesn't make it so. After all, the average Joe has opinions as well and the true success or failure of much lays in the hands of the fans and public at large. So, Mister and Miss Critic, up yours and the rock you crawled up from under.
Take sports critics for instance. The great majority of them are these less than physically impressive sports geeks, who probably never even got picked for the dodge ball team in elementary school. They expound upon the virtues and/or faults of professional athletes who have spent their entire lives getting to the point in which they are able to live their dreams. Many of these athletes are not only playing for themselves. Many of them have the dreams and financial well-being of their parents and families on their shoulders as well. Where the hell were these critics through the hours, days, weeks, months, nay, years of rigorous training, practices, two- a -days, conditioning, injuries, rehab, sleepless nights, and achievements? Who the hell are they to criticize the performance of a player who may be having an off time in an otherwise stellar career? I would literally pay to see one of these old, fat, balding, five foot nothing, one hundred nothing pound sports writers catch one of Brett Favre's shotgun passes, take a hit from Lincoln Kennedy, or even attempt to stop Reggie Bush. How about going mano-a-mano with the Big Easy Ernie Els, or toe-to-toe with Oscar Dela Hoya? Granted, I too think many of these athletes are grossly over paid to play a game. However, in some of these sports, where a person's career or life as they know it can come to an end with one too many shots to the head, or one spine crushing hit, it gives one pause.
Then, there are these movie critics who once did a play in high school, and didn't even have the lead. Who do these no-talent individuals think they are that can brutally trash an actor who just spent the last six months or a year of their life shooting 15 hours a day, getting up at ungodly hours to go through 5 hours of makeup, sometimes suffering injuries for their art? If they didn't like the movie, then they didn't like the movie, but don't assume that one assholes derogatory words are the end all, be all of the movies. I think it's bad enough for a director, producer, actor, or studio to see less than favorable ticket sales. It must really suck to spend $100,000,000 to make a movie and have it only make $50,000,000. Isn't that painful enough?
There are many more types of critics out there and I can't urge people enough to make their own decisions about things. Just because a critic writes or says something, it really doesn't make it so. After all, the average Joe has opinions as well and the true success or failure of much lays in the hands of the fans and public at large. So, Mister and Miss Critic, up yours and the rock you crawled up from under.
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