"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..."

Because it *is* the place they sang about in that song - that'll be why me
dear! I think they have most of the roads fixed up now though, heheheh...


Shaun aRe