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
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

In article >,
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

The only thing I know about it is that it's
watch-it-while-they-stir-fry-it-on-a-big-grill-surface-fter-you've-
selected-the-components-including-the-sauces cooking.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

"Andy Katz" > wrote in message
...
> 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

From what I understand, Mongolian BBQ (at least at each place I've gone) is
where you can select your own fresh veggies and a varied selection of meat,
pour from a medley of saucees over the top of your mound of food and either
have it cooked up fresh for you or cook it up yourself at individual tables.

In other words, you can select whatever *you* want in your Asian-style dish
and prepare it.

My preference is cabbage, pea pods, broccoli, carrots, celery, water
chestnuts, onion, mushrooms baby corn, bean sprouts and pork with a teriyaki
sauce. Yummy!

kili

"kilikini" > wrote in message
m...
>
> "Andy Katz" > wrote in message
> ...
>> 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
>
> From what I understand, Mongolian BBQ (at least at each place I've gone)
> is
> where you can select your own fresh veggies and a varied selection of
> meat,
> pour from a medley of saucees over the top of your mound of food and
> either
> have it cooked up fresh for you or cook it up yourself at individual
> tables.
>
> In other words, you can select whatever *you* want in your Asian-style
> dish
> and prepare it.
>
> My preference is cabbage, pea pods, broccoli, carrots, celery, water
> chestnuts, onion, mushrooms baby corn, bean sprouts and pork with a
> teriyaki
> sauce. Yummy!
>
> kili
>
>

It of course bears no relationship to actual Mongolian food. Teriyaki
indeed! It can be good, though. The couple of times I went it was fun to
watch the gluttons. The pricing was by the bowl - you could get 1, 2, or 3
empty bowls and fill them with ingedients from a buffet, then take then to
be cooked. Some people were quite adept at getting the most amazing towers
of food in a bowl.


--
Peter Aitken

"kilikini" > wrote in message
m...
>
> "Andy Katz" > wrote in message
> ...
>> 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
>
> From what I understand, Mongolian BBQ (at least at each place I've gone)
> is
> where you can select your own fresh veggies and a varied selection of
> meat,
> pour from a medley of saucees over the top of your mound of food and
> either
> have it cooked up fresh for you or cook it up yourself at individual
> tables.
>
> In other words, you can select whatever *you* want in your Asian-style
> dish
> and prepare it.
>
> My preference is cabbage, pea pods, broccoli, carrots, celery, water
> chestnuts, onion, mushrooms baby corn, bean sprouts and pork with a
> teriyaki
> sauce. Yummy!
>
> kili

The only time I ever had it was as you say, kili, you could pick your
ingredients. But what impressed me was that it was prepared on a round
stainless steel revolving table waist-high while one stands there and waits
and watches the cook. The table seemed like it could've been at least 6' in
diameter. I was the only one standing in line to get it at this particular
buffet/restaurant. But it was absolutely terrible. It was the cook's
fault, I know. I could not take all of these ingredients and make such a
tasteless, non-descript looking dish. Perhaps there was a reason I was the
only one standing in line? What a waste of beautiful equipment.
I'm glad yours was dee-licious.
Dee Dee

"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.

Personally, I prefer the type that I had in Taipei. There, it was
essentially a buffet or smorgasbord---you could go back and try other mixes.
You just put together a bowl and took it to the cook person. Here, in
Minnesota, you better get it right the first time and all you want to eat or
you're SOL. I'm surprised that there isn't a USAin version in NYC. We have
a "chain" of sorts in the Twin Cities of MN---Khan's.

Basically, it's an extremely hot, iron, and curved grill---like in, do not
do this at home. In Taipei, it was out-of-doors.

I think what I said initially says it all---it's is suppose to be a buffet
form of really fast stir-fry.

"Dee Randall" > wrote in message
...
>
> "kilikini" > wrote in message
> m...
> >
> > "Andy Katz" > wrote in message
> > ...
> >> 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
> >
> > From what I understand, Mongolian BBQ (at least at each place I've gone)
> > is
> > where you can select your own fresh veggies and a varied selection of
> > meat,
> > pour from a medley of saucees over the top of your mound of food and
> > either
> > have it cooked up fresh for you or cook it up yourself at individual
> > tables.
> >
> > In other words, you can select whatever *you* want in your Asian-style
> > dish
> > and prepare it.
> >
> > My preference is cabbage, pea pods, broccoli, carrots, celery, water
> > chestnuts, onion, mushrooms baby corn, bean sprouts and pork with a
> > teriyaki
> > sauce. Yummy!
> >
> > kili
>
> The only time I ever had it was as you say, kili, you could pick your
> ingredients. But what impressed me was that it was prepared on a round
> stainless steel revolving table waist-high while one stands there and
waits
> and watches the cook. The table seemed like it could've been at least 6'
in
> diameter. I was the only one standing in line to get it at this
particular
> buffet/restaurant. But it was absolutely terrible. It was the cook's
> fault, I know. I could not take all of these ingredients and make such a
> tasteless, non-descript looking dish. Perhaps there was a reason I was
the
> only one standing in line? What a waste of beautiful equipment.
> I'm glad yours was dee-licious.
> Dee Dee
>
>

I've been to a couple places in Southern California where the tables you sat
at had a hot grill/stove right there for you to cook it yourself. That's
fun, but it's kind of expensive considering you're doing it yourself. :~)

There's a Mongolian place right here in town and I have to say that the BBQ
is the best thing they serve. They also do a buffet, but it's just CRAP.
Like mini-pizzas are Mongolian?

Sorry you had a bad experience, Dee Dee. If you're ever in another town
that has a Mongolian BBQ Restaurant, I encourage you to try it again. Maybe
the grill wasn't hot enough or wasn't cleaned properly or maybe the
attendent used too much oil. Then again, maybe their sauces weren't
flavorful. Good luck and don't discount it!

kili

"Peter Aitken" > wrote in message
om...
> "kilikini" > wrote in message
> m...
> >
> > "Andy Katz" > wrote in message
> > ...
> >> 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
> >
> > From what I understand, Mongolian BBQ (at least at each place I've gone)
> > is
> > where you can select your own fresh veggies and a varied selection of
> > meat,
> > pour from a medley of saucees over the top of your mound of food and
> > either
> > have it cooked up fresh for you or cook it up yourself at individual
> > tables.
> >
> > In other words, you can select whatever *you* want in your Asian-style
> > dish
> > and prepare it.
> >
> > My preference is cabbage, pea pods, broccoli, carrots, celery, water
> > chestnuts, onion, mushrooms baby corn, bean sprouts and pork with a
> > teriyaki
> > sauce. Yummy!
> >
> > kili
> >
> >
>
> It of course bears no relationship to actual Mongolian food. Teriyaki
> indeed! It can be good, though. The couple of times I went it was fun to
> watch the gluttons. The pricing was by the bowl - you could get 1, 2, or 3
> empty bowls and fill them with ingedients from a buffet, then take then to
> be cooked. Some people were quite adept at getting the most amazing towers
> of food in a bowl.
>
>
> --
> Peter Aitken
>
>

I know it doesn't bare any resemblance to real Mongolian food, but the place
near here has mild hot sauce, hot sauce and volcanic sauce. The only other
option is Teriyaki - obviously I don't do hot things. Anyway, after living
for 10 years in Hawaii, don't you think I'm sick of Teriyaki anyway? It's
the mildest sauce from where I go, so I use it.

kili

"Peter Aitken" > wrote in message
om...
> "kilikini" > wrote in message
> m...
>>
>> "Andy Katz" > wrote in message
>> ...
>>> 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
>>
>> From what I understand, Mongolian BBQ (at least at each place I've gone)
>> is
>> where you can select your own fresh veggies and a varied selection of
>> meat,
>> pour from a medley of saucees over the top of your mound of food and
>> either
>> have it cooked up fresh for you or cook it up yourself at individual
>> tables.
>>
>> In other words, you can select whatever *you* want in your Asian-style
>> dish
>> and prepare it.
>>
>> My preference is cabbage, pea pods, broccoli, carrots, celery, water
>> chestnuts, onion, mushrooms baby corn, bean sprouts and pork with a
>> teriyaki
>> sauce. Yummy!
>>
>> kili
>>
>>
>
> It of course bears no relationship to actual Mongolian food. Teriyaki
> indeed! It can be good, though. The couple of times I went it was fun to
> watch the gluttons. The pricing was by the bowl - you could get 1, 2, or 3
> empty bowls and fill them with ingedients from a buffet, then take then to
> be cooked. Some people were quite adept at getting the most amazing towers
> of food in a bowl.
> Peter Aitken
>
People eating at buffets have some unusual habits. I have some relatives
that take 3 or 4 plates at one time. They make the rounds filling one with
salad, one with entre, etc. etc. and bring them ALL back to the table and
set them there. It makes for one hectic table, I can assure you. The funny
thing is that ALL of this family does it! I know what the answer would be
if I asked them, tho; that it is easier than getting up 3-4 times. I know
it, I know it.
Dee Dee

In article >, "pjjehg"
> wrote:
(snippage)
> Here, in Minnesota, you better get it right the first time and all
> you want to eat or you're SOL. I'm surprised that there isn't a
> USAin version in NYC. We have a "chain" of sorts in the Twin Cities
> of MN---Khan's.


Khan's no longer allows more than one trip? They used to, when Mitch
had the first one in Dinkytown, probably 10 years or more now.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

"Andy Katz" > wrote in message
...
> 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
>


Essentially what is billed as 'Mongolian Barbeque'-at least in this area-is
a vast array of raw veggies and meats in a buffet style. You load up a plate
and take it to a huge round flat 'wok style' cooking area. It does give you
the stir-fry type of cooking, but it lacks in the subtle additions that one
might add at home. In other words, oftentimes, the food tastes like it has
been steamed rather than wok'd. There are usually little choices in terms
of 'flavorings' such as garlic, different oils, ginger, wine, etc.

On 2005-09-27, Dee Randall > wrote:

> People eating at buffets have some unusual habits....

People who eat at buffets are disgusting!

Many years ago, when I was going to school, I worked part time
cleaning an all-you-can-eat smorgy after closing. I had to clean the
kitchen and dinning room. It was common to remove whole plate fulls
of food from under the booth tables. We're talking mashed potatoes,
salads, jello... you name it. I swear, entire families would wipe
their plates off onto the floor. Two out of three booths revealed
evidence of this behavior every night. I could'a fed every homeless
person in town on the wasted food. It was unbelieveable.

nb

"notbob" > wrote in message
. ..
> On 2005-09-27, Dee Randall > wrote:
>
>> People eating at buffets have some unusual habits....
>
> People who eat at buffets are disgusting!
>
> Many years ago, when I was going to school, I worked part time
> cleaning an all-you-can-eat smorgy after closing. I had to clean the
> kitchen and dinning room. It was common to remove whole plate fulls
> of food from under the booth tables. We're talking mashed potatoes,
> salads, jello... you name it. I swear, entire families would wipe
> their plates off onto the floor. Two out of three booths revealed
> evidence of this behavior every night. I could'a fed every homeless
> person in town on the wasted food. It was unbelieveable.

I don't understand, why did they do that? I've never seen such a
thing. How strange.

nancy

On 2005-09-27, Nancy Young > wrote:

> I don't understand, why did they do that? I've never seen such a
> thing. How strange.

Yeah, it was a real shocker. I figured it was because they didn't
like what they had or it was cold or whatever and they wanted to go
get more. I remember thinking, what a buncha yokels. OTOH, I got to
see how the kitchen worked and food was stored and I wouldn't eat
their food at gunpoint. Oh!...except, this was way back when king
crab wasn't so expensive and they had king crab Wednesdays. I got to
oink on the night before when the crab was defrosting and the night
after if leftovers (w/ mgt's ok). I ate three lifetime's worth!

nb

"Andy Katz" > wrote in message
...
> 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


According to legend, Mongolian Barbecue began when the Mongol armies, led by
none other than Genghis Khan, used their shields over open fires as cooking
surfaces, preparing an array of meats and vegetables. Some even claim that
the smells of the food caused weakness in the opposing parties, contributing
to the success of Genghis and his crew.
Typically, Mongolian Barbecue restaurants are places where you can choose
from an array of meats and vegetables, as well as spices and sauces, to
create what is essentially a personalized stir-fry. I love it!

kimberly

On 2005-09-27, Nexis > wrote:

> According to legend, Mongolian Barbecue began when the Mongol armies, led by
> none other than Genghis Khan, used their shields over open fires as cooking

Makes sense. But, where'd they get the bean sprouts?

nb

"kilikini" > wrote in message
m...
>
> "Peter Aitken" > wrote in message
> om...
>> "kilikini" > wrote in message
>> m...
>> >
>> > "Andy Katz" > wrote in message
>> > ...
>> >> 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
>> >
>> > From what I understand, Mongolian BBQ (at least at each place I've
>> > gone)
>> > is
>> > where you can select your own fresh veggies and a varied selection of
>> > meat,
>> > pour from a medley of saucees over the top of your mound of food and
>> > either
>> > have it cooked up fresh for you or cook it up yourself at individual
>> > tables.
>> >
>> > In other words, you can select whatever *you* want in your Asian-style
>> > dish
>> > and prepare it.
>> >
>> > My preference is cabbage, pea pods, broccoli, carrots, celery, water
>> > chestnuts, onion, mushrooms baby corn, bean sprouts and pork with a
>> > teriyaki
>> > sauce. Yummy!
>> >
>> > kili
>> >
>> >
>>
>> It of course bears no relationship to actual Mongolian food. Teriyaki
>> indeed! It can be good, though. The couple of times I went it was fun to
>> watch the gluttons. The pricing was by the bowl - you could get 1, 2, or
>> 3
>> empty bowls and fill them with ingedients from a buffet, then take then
>> to
>> be cooked. Some people were quite adept at getting the most amazing
>> towers
>> of food in a bowl.
>>
>>
>> --
>> Peter Aitken
>>
>>
>
> I know it doesn't bare any resemblance to real Mongolian food, but the
> place
> near here has mild hot sauce, hot sauce and volcanic sauce. The only
> other
> option is Teriyaki - obviously I don't do hot things. Anyway, after
> living
> for 10 years in Hawaii, don't you think I'm sick of Teriyaki anyway? It's
> the mildest sauce from where I go, so I use it.
>
> kili
>
>

Don't get me wrong - I have no objection to teriyaki and in fact love it. My
comment was related to the idea that it is "Mongolian!"


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Dee Randall" > wrote in message
...
>
>>
> People eating at buffets have some unusual habits. I have some relatives
> that take 3 or 4 plates at one time. They make the rounds filling one
> with salad, one with entre, etc. etc. and bring them ALL back to the table
> and set them there. It makes for one hectic table, I can assure you. The
> funny thing is that ALL of this family does it! I know what the answer
> would be if I asked them, tho; that it is easier than getting up 3-4
> times. I know it, I know it.
> Dee Dee
>
>

My wife's ex-boss, a very distinguished professor at Duke University, would
come back from the buffet with a plate piled to heroic heights with food.
When it was pointed out to him that he could go back as often as he wanted,
he responded that his "diet" allowed him only one plate of food. Now that's
logic!

--
Peter Aitken

"notbob" > wrote in message
...
> On 2005-09-27, Nancy Young > wrote:
>
>> I don't understand, why did they do that? I've never seen such a
>> thing. How strange.
>
> Yeah, it was a real shocker. I figured it was because they didn't
> like what they had or it was cold or whatever and they wanted to go
> get more.

Okay, leave your plate, walk away, and it will be gone when
you get back. Under the table? No, that isn't how it works.

I admit that on occasion I take too much of something and I feel
badly that I can't finish it, but I just leave it there, I don't stick it
under my seat like gum (laugh).

> I remember thinking, what a buncha yokels. OTOH, I got to
> see how the kitchen worked and food was stored and I wouldn't eat
> their food at gunpoint. Oh!...except, this was way back when king
> crab wasn't so expensive and they had king crab Wednesdays. I got to
> oink on the night before when the crab was defrosting and the night
> after if leftovers (w/ mgt's ok). I ate three lifetime's worth!

Wow ... I love it, too ... but I bet it's the kind of thing you can eat to
the point where you don't want to look at it anymore. Of course, you'd
have to be independently wealthy to pull that off today.

Thanks for the story, people never cease to amaze me.

nancy

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

On 2005-09-28, Nancy Young > wrote:


> Wow ... I love it, too ... but I bet it's the kind of thing you can eat to
> the point where you don't want to look at it anymore.

Not true with king crab. I think the human animal is a black hole
when it comes to crustaceans.

> Of course, you'd
> have to be independently wealthy to pull that off today.

Too true. I haven't had any k/c in over two decades! Course I have
access to the next best thing, Dungeness crab, at really cheap prices
($3lb fresh off the boat). Season opens in 3 mos. =D

nb

"Melba's Jammin'" wrote
"pjjehg" wrote:
> (snippage)
>> Here, in Minnesota, you better get it right the first time and all
>> you want to eat or you're SOL. I'm surprised that there isn't a
>> USAin version in NYC. We have a "chain" of sorts in the Twin Cities
>> of MN---Khan's.
>
>
> Khan's no longer allows more than one trip? They used to, when Mitch
> had the first one in Dinkytown, probably 10 years or more now.
> --
> -Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

Not the last time I was there, but we're talking Roseville and lunch.

Pam

"Andy Katz" > wrote in message
...
> 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

If we ever get to the newly opened Mongolian place near here, I'll ask for
ya! Funny - never heard of a Mongolian food specific eatery before, or what
the Mongolian foods were typically like, so had no pre-conceptions. However
everything on the menu appears to be BBQ'd meat of some sort, and that
somehow surprised me, heheheh...





Shaun aRe

"notbob" > wrote in message
...
> On 2005-09-27, Nexis > wrote:
>
> > According to legend, Mongolian Barbecue began when the Mongol armies,
led by
> > none other than Genghis Khan, used their shields over open fires as
cooking
>
> Makes sense. But, where'd they get the bean sprouts?
>
> nb

From beans? ',;~}~




Shaun aRe

"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...



Shaun aRe - was really nice to use as well, but one of the handles broke
while it was being carried and it fell and smashed to bits ;-(

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

> In article >, "pjjehg"
> > wrote:
> (snippage)
> > Here, in Minnesota, you better get it right the first time and all
> > you want to eat or you're SOL. I'm surprised that there isn't a
> > USAin version in NYC. We have a "chain" of sorts in the Twin Cities
> > of MN---Khan's.
>
>
> Khan's no longer allows more than one trip? They used to, when Mitch
> had the first one in Dinkytown, probably 10 years or more now.

It depends on the time. After 5 PM, multiple trips (except one
day a week which is cheaper). My kids still like it, but it's
lost most of its appeal for me. I got tired after the third
time the bowls got smaller and the prices larger. Also, they
eliminated the mediocre egg roll appetizer and replaced it with
the vulcanized chicken appetizer.

On the other hand, maybe I'm the one that changed....

Mike Beede

There was a hole-in-the-wall Asian take-out only place in L.A. that served
Mongolian Beef on a bed of sesame/peanut noodles. It was not a choose
ingredients place but it was a heaping helping, spicy and awesome. Another
favorite was Tangerine Beef served on I-don't-remember-what.

That was my only Mongolian bbq (?) experience. It was cheap, exotic and
delicious cuisine.

Andy

In article >, Mike
Beede > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > In article >, "pjjehg"
> > > wrote:
> > (snippage)
> > > Here, in Minnesota, you better get it right the first time and all
> > > you want to eat or you're SOL. I'm surprised that there isn't a
> > > USAin version in NYC. We have a "chain" of sorts in the Twin Cities
> > > of MN---Khan's.
> >
> >
> > Khan's no longer allows more than one trip? They used to, when Mitch
> > had the first one in Dinkytown, probably 10 years or more now.
>
> It depends on the time. After 5 PM, multiple trips (except one day a
> week which is cheaper). My kids still like it, but it's lost most of
> its appeal for me. I got tired after the third time the bowls got
> smaller and the prices larger. Also, they eliminated the mediocre
> egg roll appetizer and replaced it with the vulcanized chicken
> appetizer.
>

> On the other hand, maybe I'm the one that changed....

> Mike Beede

I think it's them, Mike, although grocery prices rise. 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.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

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

In article >,
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.

There are a few Mongolian Barbecue restaurants in the Philadelphia area.
Mongolian Barbecue is really just a self-serve salad bar kind of
arrangement where you take a big bowl and put raw ingredients in it, add
the sauce you prefer, and then a cook fries it up on a huge round gas
fired griddle. The ingredients typically include sliced meats such as
pork, chicken, and beef. Sometimes shrimp. They also usually have
containers of vegetables such as sliced mushrooms, green peppers,
sprouts, scallions, regular onions, pea pods, etc. They usually also
have rice noodles and egg noodles to go with it.

You just help yourself to the ingredients of your choice, add in the
sauce you want, and the cook will stir fry it up for you. I just ate at
a Mongolian Barbecue about a week ago near a friend's house. The usual
Mongolian Barbecue type place is really just a Chinese food buffet with
the Mongolian Barbecue situated off to the side.

"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

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!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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

"jmcquown" > wrote in message news:fxz_e.8518>
> 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

Go! girl)

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.
>
> Personally, I prefer the type that I had in Taipei. There, it was
> essentially a buffet or smorgasbord---you could go back and try other mixes.
> You just put together a bowl and took it to the cook person. Here, in
> Minnesota, you better get it right the first time and all you want to eat or
> you're SOL. I'm surprised that there isn't a USAin version in NYC. We have
> a "chain" of sorts in the Twin Cities of MN---Khan's.
>
> Basically, it's an extremely hot, iron, and curved grill---like in, do not
> do this at home. In Taipei, it was out-of-doors.
>
> I think what I said initially says it all---it's is suppose to be a buffet
> form of really fast stir-fry.

Good description of the Taipei version of Mongolian Barbecue that I
enjoyed in 1962. It was outdoors. The buffet was under a Tiki roof.
Tables were arranged on some kind of paved surface surrounded with
lights strung on wires around the outside. Three or four electric
bug zappers in operation. My (then) wife and I enjoyed it immensely.
To my knowledge there was only one Mongolian BBQ operating in
Taipei at that time. As I remember, there were no sauces per se.
There were all kinds of shaved meats, shredded vegetables of many
kinds, and many oils and vinegars. Everything was presented in
chopped or shredded form. There was no opportunity to change the
texture of anything before presenting your bowl to the grill master.
The grill was convex. That is, all of the excess liquid ran off during
the grilling process. I don't remember what beverages were available.

--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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On 27-Sep-2005, "Kswck" > wrote:

> "Andy Katz" > wrote in message
> ...
> > 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
> >>
>
> Essentially what is billed as 'Mongolian Barbeque'-at least in this area-is
> a vast array of raw veggies and meats in a buffet style. You load up a plate
> and take it to a huge round flat 'wok style' cooking area. It does give you

That 'flat' wok style cooking area is the first think that's really wrong. Real
Mongolian BBQ does not appear to be steamed.

> the stir-fry type of cooking, but it lacks in the subtle additions that one
> might add at home. In other words, oftentimes, the food tastes like it has
> been steamed rather than wok'd. There are usually little choices in terms
> of 'flavorings' such as garlic, different oils, ginger, wine, etc.

Ruined the whole concept. Flavorings were predominate in the Taipei version.
A large number of flavorings were presented. I liked the pepper oils.

I humbly submit that the origin of Mongolian Barbecue probably traces back
hundreds of years to the foods available in the hinterlands of central Asia.
Various travelling groups might have congregated at watering holes as they
passed by and each needing items that another group might have in abundance
might have organized a 'pot luck' kind of thing that we still have to this day.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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On 27-Sep-2005, "Nexis" > wrote:

> "Andy Katz" > wrote in message
> ...
> > 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
>
>
> According to legend, Mongolian Barbecue began when the Mongol armies, led by
> none other than Genghis Khan, used their shields over open fires as cooking
> surfaces, preparing an array of meats and vegetables. Some even claim that
> the smells of the food caused weakness in the opposing parties, contributing
> to the success of Genghis and his crew.
> Typically, Mongolian Barbecue restaurants are places where you can choose
> from an array of meats and vegetables, as well as spices and sauces, to
> create what is essentially a personalized stir-fry. I love it!
>
> kimberly

Your explanation is far better then mine Kimberly, but at any rate I miss it. It loses
it's allure with only the family present. It needs to be presented on a fairly large
scale for us westerners to really appreciate it.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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"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

"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...

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, 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.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974