On 2006-12-06, wrote:

It's a disgusting place where they have a bunch of sub-par meats,
veggies, and sauces lined up buffet-style. One goes through the line
and picks out what looks the least gut-wrenching, fills up a bowl,
hands it over to one of the surly youths working the "grill", and sits
down to wince with dismay upon sampling the first bite. All for $9.99!

Sucks to be you.

nb

Locally we have a place called Hans Mongolian BBQ and since there are
only a
handful of them in the Houston area (and none of the others as good as
this
place) so people flock there from all over town. Very good!.. you start
out
picking from a wide variety of frozen meats and then it's on to the
veggies
and sauces to pick.. where you choose your sauces there is some printed
stuff above them regarding suggestions or you can ask the owner. It
also
includes an appetizer bar with BBQ spare ribs, dumplings, soups, etc.


The Mongolian Grill here has three prices - 1, 2, or 3 bowls. You take
your bowl(s) to a buffet where you load them up with the raw ingredients
of your choice. There's a large selection, mostly veggies but also
meats. The general quality of the ingredients is mediocre. Some people
have gotten very skilled at piling a huge amount of food in their bowls.
Then you take the stuff to the grill where an employee stir-fries it
with the sauce of your choice. Rice is provided too.

There are several problems. First is that the ingredients are of
questionable quality. Then, they are all cooked together so there's no
accounting for the fact that some things need longer to cook than
others.

The place is popular with people who want huge quantities of food at a
reasonable price and don't care much about the quality.

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

The place I mentioned doesn't attract that type of clientele and the quality
is very good. The veggies are always fresh and the choices change on a
daily basis. They do offer an "all you can eat" deal but at a higher price.

Believe that there are a couple Mongolian BBQ places in Houston proper, but
people are willing to drive to the Clear Lake area (NASA Land)place for the
quality.

Chris in Pearland, TX

"ltlee1" wrote in message ups.com...
That is odd.
Mongolian grill (蒙�烧烤) is quite common in China. Franchises
called
蒙�包烧烤 have also existed for at over ten years.

Maybe they do exist, but they weren't in the neighbourhood where we spent our time. There were a couple of Mongolian Hot Pot restaurants, where I treated my family and colleagues to lunch. We were amazed at the amount of pigeon stomachs that were being dished out on those plates. Do they really have so many pigeons to slaughter for food? I'll look out for them next time I travel that a'ways.
J.

J.Venning wrote:
"ltlee1" wrote in message ups.com...
That is odd.
Mongolian grill (蒙�烧烤) is quite common in China. Franchises
called
蒙�包烧烤 have also existed for at over ten years.

Maybe they do exist, but they weren't in the neighbourhood where we spent our time. There were a couple of Mongolian Hot Pot restaurants, where I treated my family and colleagues to lunch. We were amazed at the amount of pigeon stomachs that were being dished out on those plates. Do they really have so many pigeons to slaughter for food? I'll look out for them next time I travel that a'ways.
J.

Do they move a lot of pigeons too? Otherwise they might be getting the
stomachs from fancy restaurants that do sell a lot of pigeons or swabs.

James wrote:

Seems a lot of places feature Mongolian Grill. Is it an western
invention?

They feature meats, seafood, vegetables but the only foods native
Mongolians have access to are sheep, horses, milk & milk products.
Never saw a Mongolian Grill in any travel films.


Goggle "Mongolian Hot Pot"...

--
Best
Greg

Pete C.wrote:

James wrote:

Seems a lot of places feature Mongolian Grill. Is it an western
invention?

They feature meats, seafood, vegetables but the only foods native
Mongolians have access to are sheep, horses, milk & milk products.
Never saw a Mongolian Grill in any travel films.

It's a DIY stir-fry kinda place, almost certainly a western invention.
Unlikely to have any authenticity anywhere, but certainly tasty.

Got the Genghis Grill version in my area and it's always very good. Hard
to miss when I select every ingredient myself and they just cook it.


It kind of followed on the fondue fad of the 60's - 70's, there was a resto
in my Chicawgo nabe decades ago called "Mongolian House" which featured this
schtick, there are many permutations. Some Japanese and Korean places have
a similar cooking style:

http://www.beijingservice.com/beijin...hts/hotbot.htm

"Mongolian Hot Pot

Mongolian hot pot was originated from northern nomadic tribes. The Mongolian
version of the steaming feast has been called the father of all Chinese hot
pot. The Chinese hot pot boasts a history of more than 1000 years and built
its popularity during the Tang Dynasty [628-907]. In the following
dynasties, the culinary style was adopted by imperial chefs in the middle of
17th century, with mutton hot pot becoming a favorite of the Supreme Qing
rulers.

You're served with slices of raw mutton. You dip them into the boiling water
in the hot pot placed in the middle of the table of the table, coat them
with a do-it-yourself sauce, and start eating.

Now Chinese hot pot can be divided into many kinds. Some of them are listed
as followed.

1 . Mongolian-style
The main ingredient of the modern Mandarin version of Mongolian-style
hot-pot is prime mutton taken from tiny sheep raised in inner Mongolia.
Chefs cut the iced mutton into paper---thin slices and prepare a source
containing ingredients like sesame butter, soy sauce, chili oil, chopped
chives, glutinous rice wine, shrimp sauce, vinegar and Chinese parsley. The
traditional hot-pot meal is not considered complete without bean curd,
sesame pancakes and Chinese cabbages.
The best Mandarin hot-pot restaurant in Beijing is Donglaishun, on
Wangfujing, the Fifth Avenue in Beijing. The mutton slices here are finer
and thinner than anywhere else. The bubbling stock, into which the mutton is
dipped, is favored with mushrooms and dried shrimps to create the
traditional Mandarin taste.

2 . Sichuan-style
Unlike the royal hot pot favored by the Mandarin aristocrats, the
Sichun-style version has always been a food of the common folks. The Sichuan
hot pot, like the rest of that humid and populous province's cuisine, tastes
very spicy. The broth is flavored with chili peppers and other pungent herbs
and spices. The main ingredients include hot pepper, Chinese crystal sugar
and wine. Slices of kidney, chicken breast, beef tripe, goose intestines,
spring onion, soya bean sprouts, mushrooms eel, duck and sea cucumber form
the meat content of the dish.
And for those who like to cool their palate after the chili shock, many
Sichuan restaurant now serve a hot pot that is divided into two sections-one
containing a spicy broth, the other a milder, white stock.

3 . Catonese-syle
The southern style is sweeter and features the seafood ingredients that have
become popular in most Cantonese eateries. Fresh shrimps, scallops, crab
meat, white eels and scuttle fish form the staples of this hot pot style.
They are served with a sweetish white sauce."

/

Gregory Morrow wrote:

Pete C.wrote:

James wrote:

Seems a lot of places feature Mongolian Grill. Is it an western
invention?

They feature meats, seafood, vegetables but the only foods native
Mongolians have access to are sheep, horses, milk & milk products.
Never saw a Mongolian Grill in any travel films.

It's a DIY stir-fry kinda place, almost certainly a western invention.
Unlikely to have any authenticity anywhere, but certainly tasty.

Got the Genghis Grill version in my area and it's always very good. Hard
to miss when I select every ingredient myself and they just cook it.


It kind of followed on the fondue fad of the 60's - 70's, there was a resto
in my Chicawgo nabe decades ago called "Mongolian House" which featured this
schtick, there are many permutations. Some Japanese and Korean places have
a similar cooking style:

http://www.beijingservice.com/beijin...hts/hotbot.htm

"Mongolian Hot Pot

Mongolian hot pot was originated from northern nomadic tribes. The Mongolian
version of the steaming feast has been called the father of all Chinese hot
pot. The Chinese hot pot boasts a history of more than 1000 years and built
its popularity during the Tang Dynasty [628-907]. In the following
dynasties, the culinary style was adopted by imperial chefs in the middle of
17th century, with mutton hot pot becoming a favorite of the Supreme Qing
rulers.

You're served with slices of raw mutton. You dip them into the boiling water
in the hot pot placed in the middle of the table of the table, coat them
with a do-it-yourself sauce, and start eating.

Now Chinese hot pot can be divided into many kinds. Some of them are listed
as followed.

1 . Mongolian-style
The main ingredient of the modern Mandarin version of Mongolian-style
hot-pot is prime mutton taken from tiny sheep raised in inner Mongolia.
Chefs cut the iced mutton into paper---thin slices and prepare a source
containing ingredients like sesame butter, soy sauce, chili oil, chopped
chives, glutinous rice wine, shrimp sauce, vinegar and Chinese parsley. The
traditional hot-pot meal is not considered complete without bean curd,
sesame pancakes and Chinese cabbages.
The best Mandarin hot-pot restaurant in Beijing is Donglaishun, on
Wangfujing, the Fifth Avenue in Beijing. The mutton slices here are finer
and thinner than anywhere else. The bubbling stock, into which the mutton is
dipped, is favored with mushrooms and dried shrimps to create the
traditional Mandarin taste.

2 . Sichuan-style
Unlike the royal hot pot favored by the Mandarin aristocrats, the
Sichun-style version has always been a food of the common folks. The Sichuan
hot pot, like the rest of that humid and populous province's cuisine, tastes
very spicy. The broth is flavored with chili peppers and other pungent herbs
and spices. The main ingredients include hot pepper, Chinese crystal sugar
and wine. Slices of kidney, chicken breast, beef tripe, goose intestines,
spring onion, soya bean sprouts, mushrooms eel, duck and sea cucumber form
the meat content of the dish.
And for those who like to cool their palate after the chili shock, many
Sichuan restaurant now serve a hot pot that is divided into two sections-one
containing a spicy broth, the other a milder, white stock.

3 . Catonese-syle
The southern style is sweeter and features the seafood ingredients that have
become popular in most Cantonese eateries. Fresh shrimps, scallops, crab
meat, white eels and scuttle fish form the staples of this hot pot style.
They are served with a sweetish white sauce."

/

There are still some good fondue places around. The Melting Pot in
Addison, TX would be one.

The Japanese and Korean hibachi thing is not really the same since the
chef selects everything and does a show. The current "Mongolian Grill"
thing you select everything and they just cook it for you with a small
amount of show.

Pete C.

wrote:

J.Venning wrote:
"James" wrote in message
ps.com...
Seems a lot of places feature Mongolian Grill. Is it an western
invention?
They feature meats, seafood, vegetables but the only foods native
Mongolians have access to are sheep, horses, milk & milk products.
Never saw a Mongolian Grill in any travel films.

I have never encountered a "Mongolian Grill" during all the times I
visited China, but I have encountered them in the West - both as "Mongolian
Grill" and "Mongolian Barbecue" - and I can't say that I would recommend
them to anyone looking for a good meal. These are merely a take-off from the
"Mongolian Hot Pot", except that customers line up to have their choices of
various meats and vegetables stir-fried on hot plates by the cooks. The
sauces provided were very banal as well, so all-in-all, not recommendable.
For those of you who may have missed the video clip I posted on sushi, you
have to see it by clicking on: http://video.tinypic.com/player.php?v=2v1263c
..
J.

A Manchurian (from Beijing) friend of mine introduced me to a version
of a "hot pot" where various meats and vegetables are cooked in a
boiling pot of water. She said told me that boiling water not stir
frying was the traditional/authentic northern chinese method for
making a "hot pot." I know that cantonese version of "hot pot" using
boiling water/broth, too. My friend assured me that the "Mongolian
Grill" was not traditional Mongolian fare but a modern asian-fusion
restaurant concoction ( e.g. General Tso Chicken and the fortune
cookie). A while back agos, I did a internet search on the topic and
a website I found made by female mongolian also asserted that today's
"Mongolian Grill" setup is a modern restaurant innovation/model. This
restaurant model is fairly success in the USA and has spawned a
franchised "Mongolian Grill" restaurants called *BD's Mongolian Grill*
in the USA (see http://www.gomongo.com/ )


Here in Chicago there is a Midwestern chain called "Flat Top Grill", there
are many similar...:

http://www.flattopgrill.com/

"Flat Top Grill is a create your own stir-fry restaurant. We offer more than
25 fresh ingredients including traditional and exotic fruits and vegetables,
a selection of rice and noodles, signature handcrafted sauces, prime beef
tenderloin and seasonal offerings including game and seafood

We also offer Asian inspired appetizers, homemade desserts, and a full bar
featuring Tiki drinks and urban cocktails. We pride ourselves on being
vegetarian friendly and food allergy aware. Our most outstanding quality is
that we offer full service in a fast casual setting. Our partners guide you
through the food line, make sauce suggestions and serve the food piping hot
to your table. No need to wait at the grill!"



--
Best
Greg

Pete C.wrote:

Gregory Morrow wrote:

Pete C.wrote:

James wrote:

Seems a lot of places feature Mongolian Grill. Is it an western
invention?

They feature meats, seafood, vegetables but the only foods native
Mongolians have access to are sheep, horses, milk & milk products.
Never saw a Mongolian Grill in any travel films.

It's a DIY stir-fry kinda place, almost certainly a western invention.
Unlikely to have any authenticity anywhere, but certainly tasty.

Got the Genghis Grill version in my area and it's always very good.
Hard
to miss when I select every ingredient myself and they just cook it.


It kind of followed on the fondue fad of the 60's - 70's, there was a
resto
in my Chicawgo nabe decades ago called "Mongolian House" which featured
this
schtick, there are many permutations. Some Japanese and Korean places
have
a similar cooking style:

http://www.beijingservice.com/beijin...hts/hotbot.htm

/

There are still some good fondue places around. The Melting Pot in
Addison, TX would be one.


Yep, in Chicawgo we have Geja's Cafe, it's still going strong after 30+
years...



The Japanese and Korean hibachi thing is not really the same since the
chef selects everything and does a show. The current "Mongolian Grill"
thing you select everything and they just cook it for you with a small
amount of show.


Correct...

--
Best
Greg

"Gregory Morrow" gregorymorrowTheGoodTheBadAndTheLoafhead@earthlin k.net wrote in message ink.net...
Here in Chicago there is a Midwestern chain called "Flat Top Grill", there
are many similar...:
http://www.flattopgrill.com/
"Flat Top Grill is a create your own stir-fry restaurant. We offer more than
25 fresh ingredients including traditional and exotic fruits and vegetables,
a selection of rice and noodles, signature handcrafted sauces, prime beef
tenderloin and seasonal offerings including game and seafood
We also offer Asian inspired appetizers, homemade desserts, and a full bar
featuring Tiki drinks and urban cocktails. We pride ourselves on being
vegetarian friendly and food allergy aware. Our most outstanding quality is
that we offer full service in a fast casual setting. Our partners guide you
through the food line, make sauce suggestions and serve the food piping hot
to your table. No need to wait at the grill!"
Best
Greg

Thank you for the info. I will be in the Windy City for a week next June, and I'll give them a try, if I come across any.
J.

"James" wrote in message ps.com...
Do they move a lot of pigeons too? Otherwise they might be getting the
stomachs from fancy restaurants that do sell a lot of pigeons or swabs.

The restaurant where we had this was located on a street perpendicular to Wang Fu Jing in Beijing, close to the Friendship Store, where there are several large hotels with fancy restaurants, so they may well have got those pigeon stomachs from those large hotel restaurants. Personally I prefer pig stomachs.
J.

J.Venning wrote:
"James" wrote in message ps.com...
Do they move a lot of pigeons too? Otherwise they might be getting the
stomachs from fancy restaurants that do sell a lot of pigeons or swabs.

The restaurant where we had this was located on a street perpendicular to Wang Fu Jing in Beijing, close to the Friendship Store, where there are several large hotels with fancy restaurants, so they may well have got those pigeon stomachs from those large hotel restaurants. Personally I prefer pig stomachs.

Try the Mongolian Grill Buffet in Tianlun Dynasty Hotel at Wang Fu
Jing.

J.

"ltlee1" wrote in message ups.com...
Try the Mongolian Grill Buffet in Tianlun Dynasty Hotel at Wang Fu
Jing.

O.K., I'll give it a shot, although our favourite meals were had at various food courts in the large shopping malls, and the best one was at the Pine Valley Golf Resort.
J.