This recipe is from Edward Lee’s, ‘Smoke and Pickles‘ cookbook, which Amazon.com oh so kindly suggested that I buy. God, Amazon knows me well. This quickly became my favorite cookbook, which I read over and over, cover to cover. I knew that I had to share this book with Gossamer Queen.
This cookbook wound up grabbing her attention unprecedented to any cookbook she laid her eyes on. I suggested that she pick a recipe from this book for us to cook for my blog. She suggested that we”maybe force-feed a beautiful, compliant, and lucky victim! Ja? Jaaaa!” I can’t imagine how anyone needs to be force-fed anything from these recipes, but hey, Role Play!
GQ had just the person in mind; Jessica R., a narrator of erotic audiobooks! It was a perfect crime committed by a perfect trio!
Who knew the hardest part was having to pick a recipe! Jessica R. came to rescue. She pointed out Kalbi, Korean braised short ribs, which GQ completely overlooked. But after noting the Kalbi was paired with edamame hummus and that made her curious and we made our pick.
It came to be the day to get our hands dirty and we were in the perfect mind-set: Let’s get dirty with the bloody meat! It is a relatively easy recipe to make, and about 2 of the 2.5 hours is spent on waiting impatiently and occasionally flipping the meat with admiration. Let me take a moment to thank our Jessica R. She was a good girl and did the shopping for the recipe, and boy, she have an eye for it! The meat she picked up was an art in itself.
As the Kalbi was braising safely in the pot and edamame hummus was done, Jessica R. looked at us and suggestively asked, ‘What do we do now?” The answer to that was telling Jessica R. to sit down on the dinning chair and tightly securing her arms up to the suspension bar, tying her torso to the back of the chair, her legs to the legs of the chair, mummifying her face with only her mouth exposed. She was good to go. I served the plate, and GQ teasingly fed Kalbi to beautifully naked and helplessly bound Jessica R., sneaking bites of edamame hummus in between.
Finally, it was time for me to taste. Wow. I will definitely be making this again, and most definitely the trio will reunite to get our hands dirty with more recipes in this cookbook.
Jessica R. kindly narrated this recipe for you all, and I can’t stop listening to it. Check out her fabulous work here.