cook-a-cow, continued
this week's cut: sirloin
The sirloin is one of the better cuts of beef, tender & versatile, along the loin, before the round. Sirloin cooks nicely with roasting or cooked grilled, as over embers, bbq'd. In basic terms, in terms of quality, & cost for that matter, the sirloin sits nicely between fillet & rump. A favourite cut for me.
A little research revealed my ignorance: CNN rates it 23rd most delicious food in the world (so it must be true, right??) & according to Wikipedia, lucky Koreans have been munching the dish since as early as 67BC!! Crazy to think that Jesus, on his fabled journey to Japan during the unaccounted for years leading up to His ministry, might have landed upon a Korean shore, a transit stop perhaps, possibly maybe even have partaken in bulgogi delights for a last supper, Asian style!
Bulgogi is Korean street food, there are bulgogi fast food shops even. Bulgogi is a culinary institution on the menus of the land. Now, putting forward what could be considered a convincing claim for a higher ranking in the top 50, this dish has found favour & recognition in fridaynightdinnerbox fashion: true greatness & the pinnacle of success. It would seem, after so long, the time has come for Bulgogi to take that giant leap to fame.
The beef is cut thinly & marinated overnight, nashi pears, soy, onions... Cooked quickly, it will be served over rice, the marinade reduced, toasted sesame, steamed vegetables honey & sour.
Your part is simple: get in touch by thursday afternoon, cos that's when i go shopping, & tell me how many you'd like.
Drop-offs from 4pm onwards, to the office/site/home just let me know what suits.
To order, contact me by txt or email
txt: 021 2414 020
or
email: pabloskitchen@yahoo.com (subject heading: “fridaynightdinnerbox”)
& I’ll confirm your order when received.
talk to you soon…
talk to you soon…
cheers - Pablo
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