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The Water Cooler
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Cooking/Food thread
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<blockquote data-quote="rockchalk06" data-source="post: 3206424" data-attributes="member: 40794"><p>It's best if you get it at a Korean restaurant then lol. Ya the smell is horrible. After about two weeks of fermentation and then sitting in the fridge for a day or two, it goes way down.</p><p></p><p>One of my fishing buddies is from the west coast and had his butcher cut one for fishing trip a few years ago. Garlic, pepper, little salt and some good red wine for marinate. We have been getting them every trip now. My wife was really impressed with it too. I think that cut was 15-16 dollars maybe? Fed 3 of us and left overs for at least 2 work lunches.</p></blockquote><p></p>
[QUOTE="rockchalk06, post: 3206424, member: 40794"] It's best if you get it at a Korean restaurant then lol. Ya the smell is horrible. After about two weeks of fermentation and then sitting in the fridge for a day or two, it goes way down. One of my fishing buddies is from the west coast and had his butcher cut one for fishing trip a few years ago. Garlic, pepper, little salt and some good red wine for marinate. We have been getting them every trip now. My wife was really impressed with it too. I think that cut was 15-16 dollars maybe? Fed 3 of us and left overs for at least 2 work lunches. [/QUOTE]
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