"jmcquown" > wrote in message
.. .
> Shaun aRe wrote:
>> "jmcquown" > wrote in message
>> ...
>>> 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
>>
>> Sounds just like what my wife Kath bought as a 'Vietnamese Oven' some
>> time ago... from a French market... in Blackburn, Lancashire,
>> England... heheheheh...
>>
> Why is it every time I hear Blackburn, Lancashire I hear The Beatles in my
> head? "4000 holes in..."

... but the Beatles came from Merseyside, Liverpool