"Wayne Boatwright" > wrote in message
...
> On Thu 29 Sep 2005 07:38:11a, Shaun aRe wrote in rec.food.cooking:
>
> >
> > "Wayne Boatwright" > wrote in message
> > ...
> >> On Wed 28 Sep 2005 07:28:48a, jmcquown wrote in rec.food.cooking:
> >>
> >> > 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..."
> >> >
> >> > Jill
> >>
> >> Dunno, Jill. Whenever I hear Lancashire, I think of Lanashire Hot Pot!
> >
> > But, can you *make* it? I mean, *properly*? 'Cos I fricken can't!
> > Heheheh...
> >
> >
> > Shaun aRe - A Blackburn, Lancashire lad (until ~3y ago) - most of the
> > 4000 holes long since been fixed, heheheh...
>
> Well, I've never eaten it in Lancashire,

That does it then, it's a FAKE! ',;~}~

> but I use a recipe that's supposed
> to be a local Lancashire version and we like the results.
>
> 700g (1½ lb) Middle Neck of Lamb
> 450g (1lb) Potatoes
> 300ml (½ pint) Lamb or Beef Stock
> 2 Onions
> 2 Carrots
> 1 small Turnip
> Butter or Dripping
>
> Pre-heat oven to 190°C; 375°F: Gas 5.
> Slice the vegetables, trim the lamb.
> In a large casserole dish place alternate layers of vegetables and lamb
> ending with a layer of potatoes.
> Pour over the stock.
> Brush the potatoes with a little melted butter or dripping.
> Cover and bake for 1½ hours.
> Remove from the oven uncover and brush the potatoes with melted butter or
> dripping.
> Return to the oven for another 30 minutes, uncovered, to brown the
> potatoes.

Yup - that looks right to me! Also explains why I can't make it - I can't
get the herbs, black pepper and chiles outa my recipe for some reason...

',;~}~


Shaun aRe