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Old 01-05-2005, 01:44 PM   #11
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LOL! Very cool, Lugaru! I name my kitchen utensils too, don't feel so bad! I have a 10" blade that I call Zorro. :roll: 8)
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Old 01-05-2005, 06:12 PM   #12
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Luguaru those things look lethal, I will not argue with you. Do you dress you own beef and pork?????
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Old 01-05-2005, 11:30 PM   #13
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Quote:
Originally Posted by norgeskog
Luguaru those things look lethal, I will not argue with you. Do you dress you own beef and pork?????
By dress do you mean butcher?

Because yeah, I like to buy big chunks (8 to 15 pounds) with skin and bones included as it lowers the price to a lot and give's me a nice cutting workout in the process.

My most recent "victim" was a pork shoulder which went into the freezer in recycled grocery bags labeled "mirin marinaded", "vindaloo marinade", "plain" and then whatever strikes my fancy at the moment.
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Old 01-06-2005, 03:42 PM   #14
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Quote:
Originally Posted by Lugaru
Quote:
Originally Posted by norgeskog
Luguaru those things look lethal, I will not argue with you. Do you dress you own beef and pork?????
By dress do you mean butcher?

Because yeah, I like to buy big chunks (8 to 15 pounds) with skin and bones included as it lowers the price to a lot and give's me a nice cutting workout in the process.

My most recent "victim" was a pork shoulder which went into the freezer in recycled grocery bags labeled "mirin marinaded", "vindaloo marinade", "plain" and then whatever strikes my fancy at the moment.
yes, lugaru, i meant butcher. What else is in you mirin marinade? I use it whenever I make terryaki, but always looking for other versions.
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Old 01-06-2005, 04:37 PM   #15
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For my Mirin marinade I go pretty simple, it usually contains only CHEAP Mirin produced by "sushi chef" (part of the Barryclef company) which is a highly syrupy mirin that smells not unlike beer when frying. This give's a really nice dark glaze if you allow the sugars to burn a little.

To this I add some chinese cooking wine and some rice vinegar.

Last but not least diced ginger, diced garlic (raw) and that's probably it... I rarely add any soysauce or stuff like that unless I want the color to seap all the way in.


Also if you want a pretty authentic "chinese spare rib" flavor use some sambuka instead, it has that nice alcohol and anis kick that make's it taste like a fancy restaurants ribs. With some powdered rib sauce or ketchup for color your all set.
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Old 01-06-2005, 04:42 PM   #16
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Quote:
Originally Posted by Lugaru
For my Mirin marinade I go pretty simple, it usually contains only CHEAP Mirin produced by "sushi chef" (part of the Barryclef company) which is a highly syrupy mirin that smells not unlike beer when frying. This give's a really nice dark glaze if you allow the sugars to burn a little.

To this I add some chinese cooking wine and some rice vinegar.

Last but not least diced ginger, diced garlic (raw) and that's probably it... I rarely add any soysauce or stuff like that unless I want the color to seap all the way in.

Also if you want a pretty authentic "chinese spare rib" flavor use some sambuka instead, it has that nice alcohol and anis kick that make's it taste like a fancy restaurants ribs. With some powdered rib sauce or ketchup for color your all set.
Thanks, lugaru.
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