What kind of beef cut is best for Mongolian Beef?
blake murphy wrote:
i'm sure sheldon makes excellent mongolian ground beef.
Just happens I do, pork patties for Mongolian grill... very different
from the pot you wrap your sick mongolian mick vulva lips around.
Ahahahahahahahahahahahahahaha. . . .
This audience-participation cooking is said to have originated during
the time of Genghis Khan when his warriors in the field would sit
around grills and enjoy cooking their own food. The basic approach is
for each diner to dip thin slices of lamb (or other meat) into a
ginger-soy sauce MARINADE before placing them on a hot grill (usually
a large HIBACHI) set on the center of the table. Each individual cooks
his or her meat (the Mongolian grill) according to personal
preference. The grill is sometimes garnished with chopped scallions,
mushrooms or watercress and eaten on plain buns.
So lets try and follow this:
First you post a ridiculous claim that says the only thing that
makes a dish Mongolian is what the meat is marinated in...
In that same post you then quote a recipe that uses sesame oil and
salt as it's marinade.
Then you claim you use GROUND BEEF to make PORK PATTIES for
Mongolian grill, and quote a article in which the theme is that the
GRILL makes it Mongolian. And then quote the preparation of which
uses SAY and GINGER as a marinade marinade for THINLY SLICED MEATS
rather then ground pork patties.
How many contradictions can you possibly make in a single thread?
� Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Which you should have just quoted in the first place and left
it at that.
Does it have an entry for 'Sheldon Katz'?