Bulgogi and Kalbi/Galbi(Korean barbecued beef)

There are three dishes in Korean cuisine most people are familiar with. The first one is kimchi which is fermented spicy cabbage. The 2nd and 3rd most popular are Korean barbecued beef dishes, Bulgogi and Kalbi / Galbi. The primary difference between bulgogi and kalbi/galbi, is the cuts of beef used, although the marinate is the same.. Kalbi/Galbi uses short-ribs while Bulgogi is thinly sliced, against the grain rib-eye steak. The marinate makes these two types of beef, sweet, tender, juicy and makes a deliciously enjoyable eating experience. Originally cooked over a wood fire but when prepared in at home or restaurants nowadays, the meat is often seared on a special curved broiler plate/hibachi grill placed in the middle of the table, where each guest cooks his or her own.

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Slow Cooker Barbecue Pork Ribs

There are many right ways to make BBQ Ribs and it's all up to you and don't let anyone tell you that it isn't right. After all the best pork BBQ rib is the one you like best. So if you want them fall off the bone tender then make them that way. You can put sauce on them or not, you can make your BBQ Ribs spicy hot, or sticky and sweet, however, whatever.


I, for one does not like to buy store bought sauces and being part of the Foodbuzz Tastemaker Program, I received KC Masterpiece Barbecue Sauce Southern Style for sampling................
 

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Pan fried Salmon Fillets with tomatoes and sage butter sauce

Can you think of even one Chinese dish that uses olive oil? I can't !! i cook everyday and not necessary chinese and i do not cook with Olive Oil until as part of the Foodbuzz Tastemaker Program, I received Crisco Olive Oil. and the Light Tasting Olive Oil which was recommended for frying caught my attention. It's about time that i have to think of my family's health and according to a well known chinese chef, that when cooking with Olive oil , the ingredients don’t absorb large amounts of olive oil as they do with other types of oil, thus will help reduce calories.

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