…One time, long, long ago, a male friend of mine referred to a date’s…er…hoo-ha….as “beef curtains”. This has forever been engraved into my mind, and I STILL cannot write or say the word “beef” without thinking of it. And seriously, I haven’t seen many girl’s hoo-ha’s, but I’m pretty sure it shouldn’t look like BEEFY CURTAINS.
Which is my disgusting segue into talking about one of my favorite meals I have ever cooked, last night’s korean beef Kalbi with stir-fried wok veggies and scallops:
Ok so I’m not the prettiest plater….I actually am on an extensive wait-list for a “basic knife skills” and “meal presentation” class here in nyc, but trust me when I say I have never really made anything as tasty and simple as this sweet and garlicy beef.
- 5 pounds Korean style beef short ribs
- 1 cup brown sugar, packed
- 1 cup soy sauce
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