Text 17902, 67 rader
Skriven 2011-11-18 22:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: New Oriental Buffet
===========================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Mongol soldiers in the early days of the Mongol Empire
 DD> would have used shields constructed out of wicker...
 DD> covered in leather
 DD> what happens to the leather or rope straps/handles  when the shield
 DD> is used to cook Moo Shu Pork or Mare's Milk Snake Chunks?

Like I said, it's all corporate hype.

Real Mongolian food:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steamed Pooza
 Categories: Chinese, Lamb, Dumplings
      Yield: 4 servings
 
           Flour
           Water
           Salt
           Minced lamb
 
  Steamed Pooza
  
  Apparently cooking and serving boiled lamb with spices is not a
  deeply rooted Tuvan-Mongolian tradition but members of the two
  cultures occasionally part from old habits in favour of paprika,
  pepper, marjoram, etc. One Tuvan friend liked to cook with dried
  chili pepper flakes, not always easily found in the market of Kyzyl.
  Feel free to add salt, paprika, pepper or marjoram to the minced lamb
  as you desire; the traditional meat is unspiced.
  
  The pattern of the pinched edges of booz and khoorshoor is a matter of
  competition and pride. Several delicate forms can be made by the
  fingers, the smaller and thinner is the better for booz. The edges
  should not be very thin for the khoorshoor, because it burns when
  frying.
  
  Mix flour and a little water (salting permitted) to make dough.
  Flatten the dough to a thickness of 2 or 3 mm. In college kitchens,
  use wine bottles to flatten the dough. (The bottles should be emptied
  beforehand.) Cut the dough into discs, roughly 10-15 cm in diameter. A
  cup or glass is useful as a pooza cutter. Fill the discs with minced
  lamb (with the fat). Put the disc of dough in your palm, and form a
  ball in your hand by pinching the edges of the dough together; leave
  a little opening on top (important!). Steam for about 20 minutes. The
  meat boils in its own juice. You eat it by hand.
  
  You'll need from 5 to 15 balls per person. This is the famous booz
  (Mongolian name) or pooza (Tuvan name).

  From: Shantihhh
 
MMMMM


Cheers

YK Jim


... Is that a beard or are you eating a muskrat?

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