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| Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods. |
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Have you ever enjoyed a "mongolian barbeque"?
Regretfully, that was really a japanese "Teppanyaki"... "Mongolian Hotpot"? Sorry, that's a purely chinese recipe. "Mongolian sesame something-or-other"? Chinese as well, sesame doesn't grow in Mongolia. Vegetarian or Vegan? Quick! Out of here! Ok, for the intrepid of just the particularly curious: The original mongolian cuisine consists primarily of meat and dairy products. With very few spices and no extra sauces at all. Sounds boring? Not if you know how it's done right! It has taken extended trips through roadless steppes and numerous self-sacrificing experiments. But we have tried to gather a collection of recipes to document what the mongolians really eat (and have mostly eaten since the times of the great Genghis Khan). Prepare to be surprised! http://www.mongolfood.info/en/ -schorsch -- Georg Mischler All Mongolian Recipes schorsch at mongolfood.info mongolfood.info Cooking like the nomads http://www.mongolfood.info/ |
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On Sun, 06 Aug 2006 12:29:06 +0200, Georg Mischler
wrote: http://www.mongolfood.info/en/ This is a very interesting site as I'm totally ignorant of Mongolian cooking. Very different from Chinese cooking, isn't it? I find the use of hot stones intriguing since I've had somewhat similiar style of cooking with hot stones in Okinawa. In Okinawa, stones were not placed within a pan, but food was actually cooked on hot stone. Nona |
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Georg Mischler wrote:
Have you ever enjoyed a "mongolian barbeque"? Regretfully, that was really a japanese "Teppanyaki"... Except you get to select your own ingredients and their relative proportions. LeeBat |
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LeeBat wrote:
Georg Mischler wrote: Have you ever enjoyed a "mongolian barbeque"? Regretfully, that was really a japanese "Teppanyaki"... Except you get to select your own ingredients and their relative proportions. You're probably much better off if a professional selects the ingredients and proportions. One of the reasons I don't like "mongolian barbecues" is that my selections, essentially done almost at random are not calculated to produce the best combinations. -- Ken Blake Please reply to the newsgroup |
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