Ophelia wrote:
> "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

I know! But in the song they sang, "I read the news today oh boy! 4000
holes in Blackburn, Lancashire"

Now I have Gerry & the Pacemakers in my head with "Ferry Cross the Mersey"
Used to listen to that with my grandma when I was a kid in the 60's on her
radio in the kitchen

Jill