SC - Re: sca-cooks V1 #484
Charles McCathieNevile
charlesn at sunrise.srl.rmit.edu.au
Wed Dec 17 15:11:10 PST 1997
Well, get a few ponies. Put bits of one under saddles on the rest.
Eventually it will be ready to eat. (That's what I knew about them when I
was seven or eight. Then I learned that Genghis Khan made a few conquests)
There are a few Mongolian restuarants in melbourne, all working on the
same principle. Get some meat sliced thin, some veges, and some sauces.
Put it all on a round hotplate - like a Giant crepe pan, or a shield on a
fire, stir it a bit, flick it into the bowl and eat. Repeat until motionless.
They (the restarateurs) say it is a tradition stretching back to the days
of the great Khan. That's about as much as I know though. (Unless you
count Steak Tartare ;)
Charles Ragnar (What's a Mongol Cossack and Hun ?????)
On Wed, 17 Dec 1997, Karen Lyons-McGann wrote:
> Conchobar says:
> Ok, I foolishly agreed to make a soup/stew for our event in March.
>
> Me too! It's the first time I've volunteered for such a thing. The
> title of the event is "Cossaks, Mongols & Huns" and I don't have to stick
> to the theme, but it would be nice. Anyone have an idea what Cossaks,
> Mongols or Huns ate? Or know of what book I should hunt down to start
> finding out? I was surprised at the number of Russian cookbooks at the
> library, but most of the soups and stews listed had either potatoes or
> tomatoes in them. I know I can't document any of the other recipes, but
> at least those I know couldn't be right and up until a week ago that
> seemed like a pretty good start.
>
> Anne
>
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