Beef short ribs

@grace I actually won't eat any other pears, I don't like them!

Grace_95227

@Brendan, yup asian pears it is. But at worse case, I think shredded normal pears or even pear juice (if there's such a thing) isn't a bad alternative.

Vanilla and wine poached pears with a reduction in the juices for sauce, I made it with a saint pearsaand I won't make it with regular again. Served with a vanilla or cheesecake ice cream, it's pretty fantastic.

There really is no comparison! I need to go stock up and ponder cocktail ideas since i have some pectinex to play with still.

@Brendan, yes, asian pears. But once I did use a regular pear when I was too cheap to buy the more expensive asian pears. Now I know how to find the good asian stores.

@Grace, awesome, thanks for asking!! Good to know I'm on the right path!

I imagine it's asian pears though? I know that my grandmother (albeit vietnamese/chinese) would use asian pears almost exclusively for anything needing sweetness.

Chris_Young_80640

Pears? Interesting, I've never heard that. Thanks for sharing.

Grace_95227

@Shannon - I double checked with some Korean friends and it seems pears are what most Korean grannies use for kalbi. Love finding out authentic tips!

I normally poach cheeks in a fish broth made with the rest of the fish head and or bones, but I haven't cooked cheek since I got the polyscience unit. Let us know how it goes.

Allen_Johnson_67197

I have some BlueFin Tuna Cheeks in the freezer. How do you guys recommend cooking it?

Allen_Johnson_67197

I think @johan needs to move to California. Lobster is not that expensive here. You can always go lobster diving when in season!!

HAHA summer drinking habit. I like that. I think we have settled on an Irish Car Bomb everytime someone scores during the superbowl....

Oh and I just booked a hotel in Vegas for St. Paddys Day....

I kill/devour hundreds of blue crabs every summer! They go well with my summer drinking habit.

Fish heads make good stock, broil the collars it's the best meat on the fish after the cheek!

One of the best things about moving to Oakland is the local groceries here all carry seafood. Cheaper at an asian market if you don't mind beheading the fish or killing the crabs and lobsters.

Double ouch.

I have to drive about 2 hours for any kind of lobster....

Ouch, I feel bad for you. I can buy a whole lobster and have it cooked for me for less than 2 of those.

Every now and then we find something frozen at the supermercado, it isn't very tasty though.

http://www.e-store-tonysmarket.com/lobstertail.aspx

12*3

Good god, that expensive? Even at the regular grocery store lobster is like 10-13.99/lb depending on the season.

We do have live lobster there, sashimi grade fish and many interesting cuts that are hard to find otherwise. Stuff like rabbit and great duck and such as well.

I think our lobster is far more expensive though.... But then lobster is usually $29/lb at Tony's or Costco if they even have it.

Good ol' H-Mart. I used to buy my produce from there when I lived closer to one. I now shop at a similar (yet less organized and clean) location called Global Food. The place by my house has a lot of good seafood too since they cater to a heavy korean population. You can sometimes find lobsters for like $5.99/LB

Nashi are my favorite as well.

That is the fact for quite a few nice fruits and vegetables.

I have to drive across town unfortunately to get to a nice H-Mart.

Asian pears are my favorite. I grew up thinking they were what normal apples were supposed to be since that's all my grandma would keep around. It's sad when you to the grocery store and they're like $4 for 2 and then you go to the asian grocery store and they're like $0.99 a pound.

That's how I make my Kalbi marinade, except I grate an asian pear instead of using the juices. I bet that is AMAZING for short ribs!!! I'm going to try that next time I make them, thanks for posting the recipe @Michael.