In article >,
Melba's Jammin' > wrote:

> Rob and I were
> just discussing the existence of Khan's in Richfield - if it's still
> there. Last time I was in that one, it was grungy. Ugh! A terrible
> disappointment. I think the one on Snelling is still up and running,
> though.

The Snelling one is still open. It too is somewhat grungy--I've
gotten appetizer plates that were clearly not clean there.

Mike Beede

"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

On Fri 30 Sep 2005 06:41:38a, Shaun aRe wrote in rec.food.cooking:

>
> "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...
>
> ',;~}~

*Sometimes* a recipe *should* be followed! :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

On 27-Sep-2005, "pjjehg" > wrote:
~
~> "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.

They were big up here for a while, matter of fact, one of the local
places still has one. Down in Florida, they have it at the Crazy
Buffet somewhere around Orlando. BIL&SIL took us there. Hubby liked
it. I'm a sushi gal myself.

"Wayne Boatwright" > wrote in message
...
> On Fri 30 Sep 2005 06:41:38a, Shaun aRe wrote in rec.food.cooking:
>
> >
> > "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...
> >
> > ',;~}~
>
> *Sometimes* a recipe *should* be followed! :-)

I'm not always quite sure I wanna go where they're leading though,
heheheh...

Cheers!

Shaun aRe