Text 17895, 124 rader
Skriven 2011-11-18 18:15:04 av Dave Drum (1:18/200.0)
  Kommentar till text 17870 av JIM WELLER (1:123/140)
Ärende: New Oriental Buffet
===========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 -=> Quoting Dave Drum to Dave Sacerdote <=-

 DD> Never did see a hibachi - although they had a big, round sheet iron
 DD> grill where a minion would cook up your selections

 DS> That is a Mongolian Grill.

 DD> I see little connection between the
 DD> big, honking cooker and the nomadic Mongol hordes of song and story.

 JW> The story goes that Mongolian horse warriors laid down their shields
 JW> over the embers of fires to cook on, having no pots or woks with
 JW> them. Undoubtedly all corporate hype. I think it's a Chinese
 JW> knockoff of Japanese teppan cooking. Apparently the first so-called
 JW> Mongolian grill/barbecue restaurant opened up in Taiwan and the idea
 JW> spread from there. They were quite popular for a time in Canada,
 JW> back in the early 80's.

Traditionally, Mongol soldiers in the early days of the Mongol Empire would
have used shields constructed out of wicker, probably using willow or rattan,
wound into a slightly domed spiral. This would then be covered in leather.
similar designs were used across much of Asia including by the Chinese and
Tibetans. Extant examples include flat and deeply domed designs. As resources
permitted, these shields would be augmented by iron reinforcements and, in
later periods, would have been constructed of iron. The straps were made of
leather, tied onto the wicker directly, and positioned so that both straps
would fit in the fist but be taut enough to offer fine control by turning the
wrist. 

Which is all well and good if we are talking about sheet iron shields. But what
happens to the leather or rope straps/handles  when the shield is used to cook
Moo Shu Pork or Mare's Milk Snake Chunks?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mongolian Grill
 Categories: Oriental, Beef, Lamb/mutton, Grains, Vegetables
      Yield: 4 servings
 
    1/2 c  Millet
           Lamb bones *
     10 c  Cold water
           Salt

MMMMM-------------------------BARBECUE------------------------------
      2 lb Boneless lamb taken from the
           - upper part of the leg *
      2 lb Boneless beef sirloin
      2 c  Slivered green onion (cut in
           - half lengthwise, sliced
           - diagonally in 1/2" pieces
      2 c  Chinese parsley leaves

MMMMM----------------------------DIP--------------------------------
      1 c  Thin soy sauce
    1/2 c  Chinese red vinegar
    1/2 c  Rice wine
    1/2 c  Fresh ginger juice **
      2 tb Flower pepper salt (see
           - recipe at end)
    1/4 c  Hot pepper oil
    1/4 c  Sesame oil
      2 tb Garlic paste ***
 
  This first is from The People's Republic of China
  Cookbook, "Mongolian_Barbecue". A truly native meal,
  typical of the diet of the rugged Mongolian nomad. The
  thin-sliced meat is dipped in a spicy sauce, quickly
  grilled and then wrapped in a sesame roll. A gruel-like
  millet soup is eaten between sandwiches, and the meal is
  topped off with draughts of heated sorghum whiskey.
  Transposed to the West, this meal is ideal for an outdoor
  barbecue.
  
  Millet soup:
  
  * Ask the butcher to bone a leg of lamb. Use the bones to
  make the soup and freeze the shank portion for later use. 
 
  ** Smash 5 large slices of fresh ginger with the end of a
  cleaver handle and put them in 1/2 cup water for 2 hours.
  Squeeze out the juice from the ginger slices. 

  *** Peel and crush 4 large garlic cloves into a paste, and
  add a little rice wine or vinegar to moisten.
  
  Soak the millet overnight in cold water. The next morning,
  put the lamb bones in a large pot. Add water and bring to
  a boil. Reduce the heat and simmer for several hours,
  adding water to maintain the original volume. Skim off the
  fat, remove the bones and strain the stock. Drain the
  millet, rinse several times, add to the stock and simmer
  slowly for 1 to 2 hours, or until the grains break up and
  the soup is thickened. Salt to taste. Turn off the heat
  and set aside. 

  While the stock is simmering, trim off all fat and skin
  from the beef and lamb. Wrap the meat well and place in
  the freezer for 2 to 3 hours, or until it becomes firm,
  but not frozen hard. (This makes it easier to slice the
  meat very thinly.) Using a very sharp knife or cleaver,
  carefully cut against the grain of the meat to make slices
  about 1/8" thick. Cut each slice into strips about 2 by 4
  inches. Arrange the beef and lamb in layers on separate
  platters. Cover and refrigerate until ready to use. 

  Put the green onion and parsley in separate bowls, cover
  and refrigerate until ready to use. Put each dip
  ingredient in a separate bowl, place the bowls on a
  large tray, cover and set aside. Prepare the rolls.

  From: Kyosho Connick
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... I wish people who have trouble communicating would just shut up - T. Lehrer
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)