tag:blogger.com,1999:blog-5541500.post764826508553436991..comments2024-03-28T18:35:54.237+09:00Comments on BigHominid's Hairy Chasms: a fantastic Saturday (2 of 2)Kevin Kimhttp://www.blogger.com/profile/01328790917314282058noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5541500.post-91061738051688469772015-12-29T07:15:00.871+09:002015-12-29T07:15:00.871+09:00Also? Nice croissant!Also? Nice croissant!Mavenhttps://www.blogger.com/profile/06159539883712835177noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-49278610089423550982015-12-29T07:14:34.985+09:002015-12-29T07:14:34.985+09:00I'm not uptight, but usually I get a bit put o...I'm not uptight, but usually I get a bit put off when a man shows off his meat to me. But for you? I'll make an exception!<br /><br />Speaking of meat, which makes me think of meatus, which inexplicably makes me think of DONGS, which brings us to Popeye. I envision Popeye's death by cock to be a la guinea worms, burrowing their way into the light of day.Mavenhttps://www.blogger.com/profile/06159539883712835177noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-60157308634731387132015-11-24T20:50:24.049+09:002015-11-24T20:50:24.049+09:00I'm not trying to be picky, I'm just tryin...I'm not trying to be picky, I'm just trying to imagine French-dip croissants. You know what my relationship with lipids is like. Not really the best of friends.<br /><br />But considering your options, I will say that the croissant was probably the best choice.Charleshttp://www.liminality.orgnoreply@blogger.comtag:blogger.com,1999:blog-5541500.post-23422636997634994312015-11-24T16:16:30.512+09:002015-11-24T16:16:30.512+09:00"Looks good, but the croissants kind of threw...<b>"Looks good, but the croissants kind of threw me off. I think they would do a good job of sucking up the jus, but I'm wondering: Did they taste a little too buttery?"</b><br /><br /><i>Aigu</i>—picky, picky, picky. Your mileage may vary, but I didn't think the croissants were too buttery at all. In truth, I'd rather have the proper hoagie roll, but Yangjae Costco doesn't sell such bread in the proper size and shape. The closest bread that Costco sells is that huge, W4,000 bag of dinner rolls. I could have made slider-sized French dips, but then I'd have been switching out one kind of strange for another kind of strange. Croissant-strange was perfectly good for my purposes. My other choice would have been a French baguette (which some folks actually use when making their French dips... probably because they're going for a "French" theme), but I decided that the super-crunchy crust would have been too hard to chew even after dipping. Baguette crusts, especially the thicker crusts, aren't known for softening instantly when dunked.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-34355229319352788912015-11-24T15:57:43.170+09:002015-11-24T15:57:43.170+09:00Looks good, but the croissants kind of threw me of...Looks good, but the croissants kind of threw me off. I think they would do a good job of sucking up the jus, but I'm wondering: Did they taste a little too buttery?<br /><br />차돌박이 and what we think of as brisket are adjacent cuts, but they are different as night and day. Brisket as we know it is either 양지머리 or 사태 (specifically 앞사태); the UK cut includes both of these, while the US cut is mostly the latter. But 양지머리 and 사태 are very similar in that they are heavily-worked muscle tissue with very little fat. They are mostly used in Korea for broth. 차돌박이 on the other hand, is very fatty and not as tough. In the UK it is considered part of the brisket, while in the US it is part of the plate cut. (Forgive me if I get carried away... I've just always been fascinated by how different cuts of meat translate.)<br /><br />When we cook brisket (generally over a long period of time with lots of liquid), we usually use 양지머리. In fact, we head guests over this past weekend and had some really good slow-cooked brisket. Had some of the leftovers last night and they were yummy.Charleshttp://www.liminality.orgnoreply@blogger.comtag:blogger.com,1999:blog-5541500.post-51104620346358789172015-11-24T05:03:40.571+09:002015-11-24T05:03:40.571+09:00Damn, I guess my mission needs to be to find me a ...Damn, I guess my mission needs to be to find me a french dip while I'm here in the states. It seems they used to be more popular. As your pictures attest, there's a lot of labor involved in putting one together. Which may be why they are not that popular with restaurateurs.<br /><br />Yours look delicious!John (I'm not a robot)http://www.mccrarey.comnoreply@blogger.com