Quote:
Originally Posted by wildbill
Are you talking Korean style, bout 1/4" thick?
|
I think they call them 'braising' or 'short' ribs. They are 1/2" think, close to 2" wide, 10-12 long
__________________
Only dead fish go with the flow. The rest use their brains in life.
Originally Posted by Twisted Canuck
I wasn't thinking far enough ahead for an outcome, I was ranting. By definition, a rant doesn't imply much forethought.....
