burrito – Latest burrito news – Kid Friendly: Burrito Pie « What’s 4 Dinner Solutions

Wednesday Feb 24, 2010

I hope you’ve been enjoying my posts lately. I thought I might do something different today and rustle up a few bits of info from around the WWW. These are some of the news items and blog posts that have been popular over the last few weeks. Leave me your thoughts.

Kid Friendly: Burrito Pie « What’s 4 Dinner Solutions

When I create my weekly menus, I always make Friday a kids’ menu. Usually they’re kid favorites and easy to cook, in case the kids really want to help. This is a quick and easy favorite: Burrito Pie. 1 lb hamburger; ½ onion, chopped …

Customer Eats, Restaurants Pays | My Foodservice News

By William Porter, The Denver Post If you have the stomach and stamina to down an 11-pound pizza, 5-pound burger or 7-pound burrito, it’s time to put your mo.

The Sisters Dish: chicken, rice, bean burrito

We always ordered the chicken fajita burrito. SO yummy! I’m not sure why they called it a fajita burrito because it didn’t seem to have onions or peppers in it, I’m guessing it is because they must have used marinated chicken like they …

Hope you enjoy the read as much as I did and please if you have something to say, use the comments form below to let everyone know your thoughts.

Have a great day!

Korean Food And Cooking

Korean barbecue, or gogi gui, refers to grilled dish which comprises several different dishes made from beef, pork, and chicken are among the most popular Korean foods.

Wait, what?

These marinated scraps of short ribs and sirloin may be cooked on a charcoal grill, but that grill’s on your table and the meat’s managed with chopsticks. This ‘cue isn’t American, it’s Korean, and it’s causing quite a stir in cities all over the country. What started as a niche party dish in Korean districts and homes has grown into a gourmet trend, and even wine bars like Chicagoland’s Flight now serve some permutation of Korean-style BBQ.

The most popular form of Korean barbecue, known as “gal bi” or “kalbi,” consists of beef short ribs?often cut off the bone, but traditionally served on it?prepared in a complex marinade for up to 2 days, then served raw to diners who cook it right there and eat it on the spot. It’s a popular picnic dish in Korea, a fixture as regular as Italian food in Japan, and a grand social experience wherever you are. Friends soon jockey to see who can cook meat faster, the group cooking fosters conversation, and the rewards?succulently grilled, juicy, umami-rich pieces of meat fresh of the grill?are well worth the extra effort. Often these scraps of shortrib are wrapped in cool lettuce, dipped in some sauce, and devoured; one thinks of Atkins-friendly burgers, but trust us, this stuff is much better.

The meat is undoubtedly the star of the show, but the complete Korean barbecue experience offers a wide variety of tastes, via the accompanying banchan, or side dishes. If the meat is a new twist on an old favorite, then banchan are new experiences whose results may vary: it’s a mix of leafy vegetables, pickles, and the Korean staple “kimchi.” Kimchi especially may take some getting used to; prepared by salting, pickling, or fermenting various vegetables, its flavor varies from sweet to spicy and is always a pleasant shock to the tongue. Though considered a side dish, banchan is not meant to be combined with the meat but rather complements it. Each ingredient should be savored separately.

According to the good people at The Food Section, you should also avoid using the aforementioned lettuce to create a leafy burrito?proper gal bi consumption involves tearing off small shreds of lettuce, wrapping each piece individually, and chowing down that way. It’s a bit le
ss hearty than a huge beef wrap, perhaps, but far more polite.

Politeness can be a big deal, particularly if you’re at a formal or family Korean gathering. Rules range from proper placement of chopsticks (don’t stick ‘em in your rice bowl) to ideal pace of eating (don’t finish too fast or too slow). But Korean barbecue, particularly in America, is generally a very informal occasion, so unless you’re warned otherwise, don’t worry about etiquette.

If you’d like to hunt down a Korean barbecue restaurant, look for your nearest Koreatown; you’ll definitely find some. Or you could try out some Fusion cuisine; if the restaurant has Korean influences, you’ll probably see gal bi on the menu. And if you want to make it yourself, you can give this recipe a shot. It uses steaks, but if you’re concerned with authenticity you can easily find “gal bi cut” short ribs at your local Korean grocery store.

Korean barbecue is not only popular among Korean consumers, but also among international consumers. At Korean restaurants, such dishes are often cooked on a portable stove by the diners themselves.

By: Joel Richard

Article Directory: http://www.articledashboard.com

Find Korea society culture and more useful information about food guides on Korea directory.

Click the XML Icon Above to Receive Cooking Articles Via RSS!
Additional Articles From – Home | Food & Beverage | Cooking

Frugal Cooking Tips for Moms
Cook Cheap with a Crockpot
Cheap Breakfasts: Feeding Your Kids on a Budget
5 Cheap Breakfast Ideas That Are Quick and Easy
Natural Gas Grill Recipes – Pulled Pork Sandwiches, Grilled Onions, Coleslaw, Baked Beans
Meals For a A Prosperous Chinese New Year 2010
Le Creuset Buffet Casserole – An appropriate Item For A Amazing Dinner party
Goat Farm on Hawaii
How to Open a Coconut in Maui
Nuwave Oven Is not Your Parents Oven Anymore

 Mail this post

Technorati Tags:

Leave a Reply