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Bue Crab trip to Chesapeake Bay

We are going to drive from NYC to Maryland to buy crabs and cook them ourselves.

Plan on going in early Oct.

Not looking for a restaurant, but looking for a place where we can buy crabs, go to a picnic table, set up the burner and pot and make soup.

Does anyone have any suggestions?

Sep 23, 2010
Flanksteak in Washington DC & Baltimore

Are "Korean short ribs" the same as "flanken-style?"

This site makes a pretty convincing case for the possibility that LA Kalbi was invented in Hawaii:

Jun 23, 2010
Flanksteak in Home Cooking

Are "Korean short ribs" the same as "flanken-style?"

This all makes a lot of sense to me. It sure sounds plausible.
No idea how I would research this, not living in LA. I think the real answer will only come out if I interview the Korean cooks in LA. Or Hawaii! Or Germany!

Conventional wisdom says that it started in LA, but some Koreans also say that the "LA" stands for "lateral," as in a lateral cut.

Jun 22, 2010
Flanksteak in Home Cooking

Are "Korean short ribs" the same as "flanken-style?"

An interesting theory, but with all due respect one that doesn't make a lot of sense.

First off, Koreans would not leave home without their grills. They don't cook on American grills in the west, they cook on Korean-style grills. So they wouldn't need to adapt.

Second, if they needed to adapt, traditional Korean galbi has a big bone and there would be no problem grilling it on an American grill. There would be no need to change it.

I think that Koreans in the West adapted the flanken cut to a thinner cut for some reason. There seems to be no record of who did it or where. They might have created the thinner cut on their own or adapted it from Mexicans, or even Germans?

It's interesting that in Hawaiian restaurants all kalbi is "LA kalbi." I'm wondering if LA kalbi is not LA kalbi at all, it might have been invented by Koreans in Hawaii.

Jun 22, 2010
Flanksteak in Home Cooking

Are "Korean short ribs" the same as "flanken-style?"

Thanks for the replies.
Hannaone, do you think this "thin flanken cut" is a Korean-American invention, or do you think Koreans in LA got the cut from somewhere else (Mexican cuisine perhaps?), and used it with traditional kalbi marinade to invent "LA kalbi?"

Koreans usually call this cut "LA kalbi" (which is "LA ribs" in English), they are either unaware of the term "flanken," or consider this a different cut altogether.

Jun 22, 2010
Flanksteak in Home Cooking

Are "Korean short ribs" the same as "flanken-style?"

I'm wondering if someone who knows about meat can help me.

There's a Korean dish that Koreans call "LA Kalbi," the meat is short ribs cut across the bone, very thinly, like this:


Which is kind of a flanken cut, but flanken s usually a lot thicker:


I'm wondering if Koreans invented this cut? Or did they adapt it from something else? Is the flanken cut usually a thicker cut, or does it vary? I've never seen this thin cut sold anywhere but a Korean market, but some people say that mexicans sell it as well?

Thanks for any info.

Jun 21, 2010
Flanksteak in Home Cooking