"Andy Katz" wrote ...
> Is it mere technique?
>
> Or is there more to it?
>
> I ask because after a decade in NYC Mongolian Barbecue such as we used
> to get in East Hollywood or the Valley is a remote memory.

Personally, I prefer the type that I had in Taipei. There, it was
essentially a buffet or smorgasbord---you could go back and try other mixes.
You just put together a bowl and took it to the cook person. Here, in
Minnesota, you better get it right the first time and all you want to eat or
you're SOL. I'm surprised that there isn't a USAin version in NYC. We have
a "chain" of sorts in the Twin Cities of MN---Khan's.

Basically, it's an extremely hot, iron, and curved grill---like in, do not
do this at home. In Taipei, it was out-of-doors.

I think what I said initially says it all---it's is suppose to be a buffet
form of really fast stir-fry.