"kilikini" > wrote in message
m...
>
> "Peter Aitken" > wrote in message
> om...
>> "kilikini" > wrote in message
>> m...
>> >
>> > "Andy Katz" > wrote in message
>> > ...
>> >> 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.
>> >>
>> >> Andy Katz
>> >
>> > From what I understand, Mongolian BBQ (at least at each place I've
>> > gone)
>> > is
>> > where you can select your own fresh veggies and a varied selection of
>> > meat,
>> > pour from a medley of saucees over the top of your mound of food and
>> > either
>> > have it cooked up fresh for you or cook it up yourself at individual
>> > tables.
>> >
>> > In other words, you can select whatever *you* want in your Asian-style
>> > dish
>> > and prepare it.
>> >
>> > My preference is cabbage, pea pods, broccoli, carrots, celery, water
>> > chestnuts, onion, mushrooms baby corn, bean sprouts and pork with a
>> > teriyaki
>> > sauce. Yummy!
>> >
>> > kili
>> >
>> >
>>
>> It of course bears no relationship to actual Mongolian food. Teriyaki
>> indeed! It can be good, though. The couple of times I went it was fun to
>> watch the gluttons. The pricing was by the bowl - you could get 1, 2, or
>> 3
>> empty bowls and fill them with ingedients from a buffet, then take then
>> to
>> be cooked. Some people were quite adept at getting the most amazing
>> towers
>> of food in a bowl.
>>
>>
>> --
>> Peter Aitken
>>
>>
>
> I know it doesn't bare any resemblance to real Mongolian food, but the
> place
> near here has mild hot sauce, hot sauce and volcanic sauce. The only
> other
> option is Teriyaki - obviously I don't do hot things. Anyway, after
> living
> for 10 years in Hawaii, don't you think I'm sick of Teriyaki anyway? It's
> the mildest sauce from where I go, so I use it.
>
> kili
>
>

Don't get me wrong - I have no objection to teriyaki and in fact love it. My
comment was related to the idea that it is "Mongolian!"


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm