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What the hell is a "Mongolian Grill"?
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. |
What the hell is a "Mongolian Grill"?
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. Pete C. |
What the hell is a "Mongolian Grill"?
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. According to a lot of sources, "Mongolian grill", AKA "Mongolian barbecue" is a fairly recent Chinese invention. See, for example, an very interesting Chinese food history Web page at <http://www.krazykioti.com/index.php?option=com_content&task=view&id=32&Itemi d=45>. Scroll to the very end and you will find the following: "Sometimes, a particular chef's or family's creation takes off spectacularly, because it fits perfectly with new needs and wants; the rise of mapo doufu and "Mongolian barbecue" could be mentioned. (Mapo doufu, the perfect expression of Sichuanese taste, appears to have been invented in the 19th or early 20th century, probably by a family named Chen. "Mongolian barbecue" was invented in north China by a Chinese chef in the 20th century; it is vaguely Mongolian by inspiration, but was a truly new creation.) Victor |
What the hell is a "Mongolian Grill"?
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 type of restaurant where you get to pick the ingredients for your dish, typically stir frys... I guess so you can't bitch about the food. Sheldon |
What the hell is a "Mongolian Grill"?
I think it's an Asian import, or perhaps first brought into the U.S. by
some enterprising American who'd been over that way. But it started in Asia, and obviously has expanded and morphed as a genre over time. Is it "authentic"? I don't know. Find some Mongolian folks and ask them. You may get a straight answer, or they may snicker and ask you, "What the hell is a 'Pizza Parlor'?" Bob (Thanking you for the opportunity to use the words "morphed" and "genre" in a single "sentence".) ============================================== In article om>, says... > 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. > |
What the hell is a "Mongolian Grill"?
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 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! Yeehaw! |
What the hell is a "Mongolian Grill"?
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 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! > Yeehaw! Oops, forgot to include a URL for your consideration: http://www.huhot.com/ Rots of ruck! |
What the hell is a "Mongolian Grill"?
"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. |
What the hell is a "Mongolian Grill"?
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/ ) |
What the hell is a "Mongolian Grill"?
|
What the hell is a "Mongolian Grill"?
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. That is odd. Mongolian grill (蒙古烧烤) is quite common in China. Franchises called 蒙古包烧烤 have also existed for at over ten years. > 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. |
What the hell is a "Mongolian Grill"?
> > 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 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! Yeehaw! > > Ours is $4.99 and it's not disgusting at all. It's probably the best meal > in town - so if you think *that's* disgusting, consider the alternatives. > > kili > > -- > http://www.caringbridge.org/visit/kilikini > > 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. Very nice and an immaculately clean restaurant. Believe it's $5.95 for lunch. Chris in Pearland, TX |
What the hell is a "Mongolian Grill"?
In article >,
says... > 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 |
What the hell is a "Mongolian Grill"?
Peter A wrote:
> > In article >, > says... > > 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 You've apparently got a crappy place. Around here we have the Genghis Grill franchises and they are excellent. The ingredient quality and freshness are excellent, cleanliness is impeccable and your comment about cooking times is way off as well. The big "wok" ring has tapered heat zones, hotter towards the middle and cooler to the outside. The cooks are quite aware of cooking times and if you watch you will see they immediately sort the contents of your bowl and put the meats to the inside, seafood towards the outside and veggies in the middle. They check how items like the steak chunks are doing by tapping them to see how firm they are, the same as you would do with a steak on the grill. Pricing is also a bit better. I don't recall the exact prices at the moment, but there is a reasonable price for one bowl and for a couple dollars more it's all you can eat. Pete C. |
What the hell is a "Mongolian Grill"?
|
What the hell is a "Mongolian Grill"?
> > 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 |
What the hell is a "Mongolian Grill"?
"ltlee1" > wrote in message ups.com...
>That is odd. >Mongolian grill (蒙古烧烤) is quite common in China. Franchises >called >蒙古包烧烤 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. |
What the hell is a "Mongolian Grill"?
J.Venning wrote: > "ltlee1" > wrote in message ups.com... > >That is odd. > >Mongolian grill (蒙古烧烤) is quite common in China. Franchises > >called > >蒙古包烧烤 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. |
What the hell is a "Mongolian Grill"?
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 |
What the hell is a "Mongolian Grill"?
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." </> |
What the hell is a "Mongolian Grill"?
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. |
What the hell is a "Mongolian Grill"?
> 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 |
What the hell is a "Mongolian Grill"?
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 |
What the hell is a "Mongolian Grill"?
"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. |
What the hell is a "Mongolian Grill"?
"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. |
What the hell is a "Mongolian Grill"?
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. |
What the hell is a "Mongolian Grill"?
"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. |
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