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.
>
> Andy Katz
>
I don't know about restaurants that call themselves "Mongolian". My father
bought a earthenware round hot pot thing when we were in SE Asia called a
Mongolian Hot Pot. It was encased in tempered steel (probably a modern idea
heheh). You put coals or wood in it and it had an opening in the front for
venting the heat. It got extremely hot. You basically cooked meat on it
but could do veggies, too. It was a brasier and the temps got pretty
extreme in the enclosed glazed earthware pot. I wonder if he still has it?
I'll have to ask.

That is what I know as a Mongolian barbecue.

Jill