....LMB: "Fine Cuisine"....

November 15, 2004

For the past year or so, I've been somewhat addicted to Mongolian barbecue. It's nothing fancy, just a kind of buffet-style stir-fry restaurant, primarily meat, vegetables and noodles, which is then cooked on a big open grill. The versions I've had are probably as authentic as calling an old car tire "hamburger", but I find it tasty.

I'd like to cook this stuff for myself at home, but I don't know what spices or seasonings to use to get the taste right. My impression is that Mongolian barbecue is largely flavored with soy sauce, garlic, red chili flakes, and oyster sauce, but I know there's some other stuff in there as well.

So to potentially solve this mystery, I thought I'd post one of those "hey, can anyone in the audience help me out here?" blog entries. So if anyone has any culinary knowledge to share, please drop me a line or leave a comment here. Gracias.

Posted by Jake at 12:07 AM | TrackBack (0)

Well, I found a recipe for grilled Mongolian elk, which would be roughly the same.

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Grilled Mongolian Elk on Vegetable Mountain Copyright Ming Tsai, 2001

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Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 4 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings

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2 to 3 pound piece elk tenderloin, cleaned
2 tablespoons ground bean paste
2 tablespoons Dijon mustard
2 tablespoons minced ginger
2 tablespoons minced garlic
2 tablespoons naturally brewed soy sauce
1 tablespoon sesame oil
1/2 cup grapeseed oil
1/2 cup Shaoxing wine
1/2 cup red wine
1 tablespoon coarse ground black pepper
1 tablespoon juniper berries, crushed
Grapeseed oil, to cook
Salt and black pepper

Just like any other marinade--throw all the ingredients in the blender, pour over your meat, let it sit for 4 hours in the fridge, throw on the grill.

Posted by: Amanda at November 15, 2004 04:41 AM

Sorry about that--I didn't mean to copy ad text. Time to get some more coffee.

Posted by: Amanda at November 15, 2004 04:43 AM

"If you are fortunate, you may be able to try boodog, where an entire goat--or marmot--is slowly roasted from the inside out by placing hot rocks inside the carcass, sealing it, and then placing the carcass on the fire. The preparation is not a pretty sight. These days, boodog is normally cooked with a blowtorch...One boodog feeds 20 foreigners (or 10 Mongolians). Marmots are only eaten from August to October, when there is less chance of bubonic plague."
--Lonely Planet, Mongolia

Posted by: ands at November 15, 2004 06:17 AM

I'm something of an oriental chef, you have to have cilantro, but not too much, it's strong stuff.

Posted by: inonthekilltaker at November 15, 2004 10:39 AM

Mongolian elk? They don't sell that your local grocer, do they?

Posted by: Eric at November 15, 2004 02:46 PM

Try www.allrecipes.com. Its submitted recipes that can get reviews on. There are a lot of really good ones there. I've even got my cornbread recipe up there.

Posted by: Qikdraw at November 15, 2004 08:06 PM

Poor Eric, they must not sell elk at the local grocery store like they do here in lovely Los Angeles. Why, I can even walk right down to the corner meat market and have my friendly neighborhood butcher hack off a nice elk steak for me *right now*. I'm so sorry for you. Here, try this instead:



Posted by: michele at November 16, 2004 03:16 PM

jake, as I said, I'm something of an oriental chef, so, out of mercy, here is the stir fry recipe I use:

1 lb beef flank steak, partially frozen(best is slightly frozen, this is because it retains it's juices and tenderness, hear me, Jake?)
1/3 cup water
2 tablespoons rice wine
1 tablespoon hoisin sauce
1 tablespoon hot beans, sauce
1/2 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil or peanut oil(or other preferred)
4 cloves minced garlic
1 tablespoon fine minced cilantro
2 cups green onions, cut into inch sized pieces
3 to 4 ounces thread bean noodles or hot cooked rice

Posted by: inonthekilltaker at November 19, 2004 11:49 AM

The water rice wine,hoisin, cornstarch, garlic, and cilantro are used in the sauce, you boil the water, ad everthing but the cornstarch, boil some more, then add the cornstarch and stir.

Posted by: inonthekilltaker at November 19, 2004 12:36 PM
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Media News

November 16, 2004

Tales of Media Woe

Senate May Ram Copyright Bill- one of the most depressing stories of the day that didn't involve death or bombs. It's the music and movie industries' wet dream. It criminalizes peer-to-peer software makers, allows the government to file civil lawsuits on behalf of these media industries, and eliminates fair use. Fair use is the idea that I can use a snippet of a copyrighted work for educational, political, or satirical purposes, without getting permission from the copyright-holder first.

And most tellingly, the bill legalizes technology that would automatically skip over "obejctionable content" (i.e. sex and violence) in a DVD, but bans devices that would automatically skip over commericals. This is a blatant, blatant, blatant gift to the movie industry. Fuck the movie industry, fuck the music industry, fuck the Senate.

Music industry aims to send in radio cops- the recording industry says that you're not allowed to record songs off the radio, be it real radio or internet radio. And now they're working on preventing you from recording songs off internet radio through a mixture of law and technological repression (although I imagine their techno-fixes will get hacked pretty quickly).

The shocking truth about the FCC: Censorship by the tyranny of the few- blogger Jeff Jarvis discovers that the recent $1.2 million FCC fine against a sex scene in Fox's "Married By America" TV show was not levied because hundreds of people wrote the FCC and complained. It was not because 159 people wrote in and complained (which is the FCC's current rationale). No, thanks to Jarvis' FOIA request, we find that only 23 people (of the show's several million viewers) wrote in and complained. On top of that, he finds that 21 of those letters were just copy-and-paste email jobs that some people attached their names to. Jarvis then spins this a bit by saying that "only 3" people actually wrote letters to the FCC, which is misleading but technically true. So somewhere between 3 and 23 angry people can determine what you can't see on television. Good to know.

Reuters Union Considers Striking Over Layoffs- will a strike by such a major newswire service impact the rest of the world's media?

Pentagon Starts Work On War Internet- the US military is talking about the creation of a global, wireless, satellite-aided computer network for use in battle. I think I saw a movie about this once...

Conservative host returns to the air after week suspension for using racial slur- Houston radio talk show host (and somtime Rush Limbaugh substitute) Mark Belling referred to Mexican-Americans as "wetbacks" on his show. He was suspended for a couple of weeks, and then submitted a written apology for the racial slur to a local newspaper. But he seems to be using the slur and its surrounding controversy to boost his conservative cred with his listeners.

Stay Tuned for Nudes- Cleveland TV news anchor Sharon Reed aired a story about artist Spencer Tunick, who uses large numbers of naked volunteers in his installations and photographs. The news report will be unique in that it will not blur or black-out the usual naughty bits. The story will air late at night, when it's allegedly okay with the FCC if you broadcast "indecent" material. The author of this article doesn't seem to notice that Reed first claims that this report is a publicity stunt, but then claims it's a protest against FCC repression. I'd like to think it's the latter, but I'm not that much of a sucker.

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Mission: Mongolia

Jake's first attempt at homemade Mongolican barbecue:


What went right: correctly guessing several key seasonings- lemon, ginger, soy, garlic, chili.

What went wrong: still missing some ingredients, and possibly had one wrong, rice vinegar. Way too much lemon and chili.

Result: not entirely edible.

Plan for future: try to get people at Great Khan's restaurant to tell me what's in the damn sauce.

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