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Posted
What is the best recipe for Korean BBQ sauce?


This is a tough one, because we have many Korean stores around here that I don't know how to make it any more.

One thing my grandparents have done in the past is mix soy sauce, sugar, crushed whole ginger, crushed whole garlic, fresh green onions and some sesame oil. Everything is added to taste. If you are making KalBi, then soak the short ribs in this mixture for about a day. Cook them well done (but not overdone), otherwise they will be a little tough. Bulgogi is a little easier. Just soak the meat for a day or two then it's usually pretty tender. I would get thin sliced frozen rib eye and soak in the above mixture.

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Posted
I cheat and buy it from the Asian market. We have H Mart here owned by Koreans. They have a deli/catering counter and prepare hand made food at the store, big fridge section of fresh stuff and packaged warm pancakes and things like that. They make these little burger things that kind of taste like meatloaf dredged in batter and fried again. Not sure what they call it but I am addicted package just says fried ground beef. I buy a week supply of food for about $80. I'd wager I eat more Asian food than most Asians. Switch it up and currently eating a lot of Korean stuff but primarily stick to Vietnamese, Thai and Korean with a little sushi here and there. I could eat sushi daily and never tire of it but it's expensive. I'm not a roll guy got to be sashimi so no way to do it cheap. I bought a big hunk of octopus at the market but not the same as the choice stuff that just got shipped in a couple hours ago.

Dave :-)

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Posted
I cheat and buy it from the Asian market. We have H Mart here owned by Koreans. They have a deli/catering counter and prepare hand made food at the store, big fridge section of fresh stuff and packaged warm pancakes and things like that. They make these little burger things that kind of taste like meatloaf dredged in batter and fried again. Not sure what they call it but I am addicted package just says fried ground beef. I buy a week supply of food for about $80. I'd wager I eat more Asian food than most Asians. Switch it up and currently eating a lot of Korean stuff but primarily stick to Vietnamese, Thai and Korean with a little sushi here and there. I could eat sushi daily and never tire of it but it's expensive. I'm not a roll guy got to be sashimi so no way to do it cheap. I bought a big hunk of octopus at the market but not the same as the choice stuff that just got shipped in a couple hours ago.

H Mart baby, they're expanding in suburbia NY. They print their specials page in Korean and Chinese as you can see in the photo of the title in front of the store - that's Korean and Chinese. I see more not Asians in these and Asian supermarkets because their prices are generally better than your ShopRites.

Steve

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Posted

If you ever go to Toronto or Vancouver, T&T; is pretty good.

Steve

Kill slow play. Allow walking. Reduce ineffective golf instruction. Use environmentally friendly course maintenance.

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Posted
I wish haven't been out of CO for years. All the market talk has me thinking I need to head down there and buy some makkoli for the holidays.

Dave :-)

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Posted
I see in the recipe a tinge to use some flavors not yet mentioned.

Tom R.

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Posted
I grilled steak I started marinating yesterday. Teriyaki and aged worcestershire. The Teriyaki got the charcoal grill not shown. It is amazingly difficult to grill pinapple on a medium temp grill. I let them go a while, and toward the end raised the temp while moistenening them to help caramelize the outer part. Overly marinated meat come of my grill pretty quick so steaks were off by then.

Tom R.

TM R1 on a USTv2, TM 3wHL on USTv2, TM Rescue 11 in 17,TM udi #3, Rocketbladez tour kbs reg, Mack Daddy 50.10,54.14,60.14, Cleveland putter


Posted

Yay or Nay?

Yours in earnest, Jason.
Call me Ernest, or EJ or Ernie.

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Posted
Yay or Nay? [URL=http://thesandtrap.com/content/type/61/id/110711/] [/URL]

Nay.

Bill

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Posted

Yay or Nay?

YAY! That looks all sorts of good. Just need a cold beer and a football game to watch and I am set :beer:

Matt Dougherty, P.E.
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Posted

Yay or Nay?

Pass.

Erik J. Barzeski —  I knock a ball. It goes in a gopher hole. 🏌🏼‍♂️
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Posted

Yay or Nay?

That looks excellent EJ.  Did you make it?

-Matt-

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Posted

Yay or Nay?

Yah. . ., looks pretty yummy especially as I finished 27 holes earlier this morning without eating breakfast.

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Posted

Quote:

Originally Posted by Ernest Jones

Yay or Nay?

That looks excellent EJ.  Did you make it?

No, and I never would. I saw it on the interwebs and immediately thought of my American TST buddies who will apparently eat just about anything...

Yours in earnest, Jason.
Call me Ernest, or EJ or Ernie.

PSA - "If you find yourself in a hole, STOP DIGGING!"

My Whackin' Sticks: :cleveland: 330cc 2003 Launcher 10.5*  :tmade: RBZ HL 3w  :nickent: 3DX DC 3H, 3DX RC 4H  :callaway: X-22 5-AW  :nike:SV tour 56* SW :mizuno: MP-T11 60* LW :bridgestone: customized TD-03 putter :tmade:Penta TP3   :aimpoint:

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Posted

Nay on the FF pizza thing. Very picky about pizza like foods. Still trying to cut calories but next week I am going for pizza. We have a place here that does 26" pies but it's more like 30". Box is so big have to put it in the trunk. They do something different. They bake it with just sauce, cheese, oregano and whatever proteins you choose. If you order a pizza with veggies they sauté those and top it after it comes out of the oven then they hit it with grated romano.

Dave :-)

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Posted
Chorizo and eggs. [URL=http://thesandtrap.com/content/type/61/id/110727/] [/URL]

Doesn't look good, but I know it's yummy.

:ping:  :tmade:  :callaway:   :gamegolf:  :titleist:

TM White Smoke Big Fontana; Pro-V1
TM Rac 60 TT WS, MD2 56
Ping i20 irons U-4, CFS300
Callaway XR16 9 degree Fujikura Speeder 565 S
Callaway XR16 3W 15 degree Fujikura Speeder 565 S, X2Hot Pro 20 degrees S

"I'm hitting the woods just great, but I'm having a terrible time getting out of them." ~Harry Toscano

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  • Posts

    • Nah, man. People have been testing clubs like this for decades at this point. Even 35 years. @M2R, are you AskGolfNut? If you're not, you seem to have fully bought into the cult or something. So many links to so many videos… Here's an issue, too: - A drop of 0.06 is a drop with a 90 MPH 7I having a ball speed of 117 and dropping it to 111.6, which is going to be nearly 15 yards, which is far more than what a "3% distance loss" indicates (and is even more than a 4.6% distance loss). - You're okay using a percentage with small numbers and saying "they're close" and "1.3 to 1.24 is only 4.6%," but then you excuse the massive 53% difference that going from 3% to 4.6% represents. That's a hell of an error! - That guy in the Elite video is swinging his 7I at 70 MPH. C'mon. My 5' tall daughter swings hers faster than that.
    • Yea but that is sort of my quandary, I sometimes see posts where people causally say this club is more forgiving, a little more forgiving, less forgiving, ad nauseum. But what the heck are they really quantifying? The proclamation of something as fact is not authoritative, even less so as I don't know what the basis for that statement is. For my entire golfing experience, I thought of forgiveness as how much distance front to back is lost hitting the face in non-optimal locations. Anything right or left is on me and delivery issues. But I also have to clarify that my experience is only with irons, I never got to the point of having any confidence or consistency with anything longer. I feel that is rather the point, as much as possible, to quantify the losses by trying to eliminate all the variables except the one you want to investigate. Or, I feel like we agree. Compared to the variables introduced by a golfer's delivery and the variables introduced by lie conditions, the losses from missing the optimal strike location might be so small as to almost be noise over a larger area than a pea.  In which case it seems that your objection is that the 0-3% area is being depicted as too large. Which I will address below. For statements that is absurd and true 100% sweet spot is tiny for all clubs. You will need to provide some objective data to back that up and also define what true 100% sweet spot is. If you mean the area where there are 0 losses, then yes. While true, I do not feel like a not practical or useful definition for what I would like to know. For strikes on irons away from the optimal location "in measurable and quantifiable results how many yards, or feet, does that translate into?"   In my opinion it ok to be dubious but I feel like we need people attempting this sort of data driven investigation. Even if they are wrong in some things at least they are moving the discussion forward. And he has been changing the maps and the way data is interpreted along the way. So, he admits to some of the ideas he started with as being wrong. It is not like we all have not been in that situation 😄 And in any case to proceed forward I feel will require supporting or refuting data. To which as I stated above, I do not have any experience in drivers so I cannot comment on that. But I would like to comment on irons as far as these heat maps. In a video by Elite Performance Golf Studios - The TRUTH About Forgiveness! Game Improvement vs Blade vs Players Distance SLOW SWING SPEED! and going back to ~12:50 will show the reference data for the Pro 241. I can use that to check AskGolfNut's heat map for the Pro 241: a 16mm heel, 5mm low produced a loss of efficiency from 1.3 down to 1.24 or ~4.6%. Looking at AskGolfNut's heatmap it predicts a loss of 3%. Is that good or bad? I do not know but given the possible variations I am going to say it is ok. That location is very close to where the head map goes to 4%, these are very small numbers, and rounding could be playing some part. But for sure I am going to say it is not absurd. Looking at one data point is absurd, but I am not going to spend time on more because IME people who are interested will do their own research and those not interested cannot be persuaded by any amount of data. However, the overall conclusion that I got from that video was that between the three clubs there is a difference in distance forgiveness, but it is not very much. Without some robot testing or something similar the human element in the testing makes it difficult to say is it 1 yard, or 2, or 3?  
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