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Old 10-23-2007, 03:44 PM   #21
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Originally Posted by keltin View Post
Are you guys serious? Did you really use 40+ cloves of garlic, or is that just a funny name for the recipe?

Chicken with 40 cloves of garlic is a classic recipe.
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Old 10-23-2007, 03:48 PM   #22
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Quote:
Originally Posted by Andy M. View Post
Chicken with 40 cloves of garlic is a classic recipe.
I've heard of it, but never really thought it was serious. I'll Google it and see how it looks. Ever make it? How is it?
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Old 10-23-2007, 03:48 PM   #23
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Never made it.
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Old 10-23-2007, 03:51 PM   #24
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Just checked, and it sounds really good. Might give this a whirl.

Chicken with Forty Cloves of Garlic Recipe: Recipes: Food Network
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Old 10-23-2007, 03:54 PM   #25
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It was in fact the one with 40 cloves (I used 50) of garlic!!












Your set up is absolutely gorgeous!!!! I'll bet you have some fine evenings sitting out there smelling that wonderful food. But I gotta ask, do you chop and stack all that wood? My hat is off to you - it's stacked so neatly, too!
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Old 10-23-2007, 03:59 PM   #26
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Originally Posted by Andy M. View Post
Chicken with 40 cloves of garlic is a classic recipe.
This is a favorite in my family..... I usually double the garlic in most recipes.
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Old 10-23-2007, 04:02 PM   #27
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Originally Posted by keltin View Post

Iíve only read about this recipe and havenít tried it yet, but in my experience, beef short ribs arenít great for grilling, but are more suited to slow braising. .

Kalbi is a Korean shortrib dish that is traditionally grilled. Many restaurants have little tabletop grills for you to cook on.

You can make other dishes with short ribs, but Kalbi should be grilled.
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Old 10-23-2007, 04:17 PM   #28
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Are you guys serious? Did you really use 40+ cloves of garlic, or is that just a funny name for the recipe?
Yep...serious!! Except I used 50 cloves! ..... See Miss katie for the recipe.

Thanks for the Compliment Grilling Fool.......(See page 4 & 5 in Where We Live..Member Photo's/)

Yes. Miss Fisher's Mom...I do all of the cutting, splitting, and stacking, and you are correct...it has given me alot of fun & pleasure as well as some pretty good groceries!!
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Old 10-23-2007, 04:22 PM   #29
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Quote:
Originally Posted by jennyema View Post
Kalbi is a Korean shortrib dish that is traditionally grilled. Many restaurants have little tabletop grills for you to cook on.

You can make other dishes with short ribs, but Kalbi should be grilled.

I know. You quoted me, but did you not pay attention to what I said:

Iíve only read about this recipe and havenít tried it yet, but in my experience, beef short ribs arenít great for grilling, but are more suited to slow braising. .

If I have read about Kalbi, I obviously know that it is grilled. Iím not sure how one can read about something and not know what it is?

I also said that in my experience, grilled short ribs are chewy since it is a tough cut that lends itself better to braising as opposed to fast dry heat. Seems Mylegsbig found that out too.
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Old 10-23-2007, 04:34 PM   #30
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Big's original question was not about how to make short ribs.

It was about how to make Kalbi. The man wants to make Kalbi.

Kalbi = grilled short ribs.

If you cook them another way, as you suggest, you will not be making Kalbi.

That's my point.
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