Robert C. wrote: >I am very interested if this cuisine is available "locally?" Does >anyone out there in netland know. How about surrounding areas. >Please help me out with this serious craving (I know I'm not >the only one...). Thanks! >-- > Robert D. Cowherd >Addresses: 2300 Walnut Street Apt.534 5004 Ravdin Courtyard -- H.U.P. > Philadelphia, Pa 19103 3400 Spruce Street > Home Philadelphia, Pa. 19104 >Phones: (215) 561-2169 home phone (215) 662-2071 lab phone > (215) 614-0766 fax Don't know about Mongolian barbecue, but I can recommend some splendid Korean barbecue restaurants. Korean barbecue can be made three ways: cooked in the kitchen and brought to the table, cooked on a gas grill at the table, cooked on charcoal or wood coals at the table. Cooking it over coals is the best in my opinion. Two places that serve barbecue which you cook over coals at your table are: Kim's, 5955 N. 5th Street, Philadelphia Pandol, 5th Street and Cheltenham Avenue, Philadelphia My favorite meats for barbecue are the Kal Bi (beef ribs precut off the bone) and the spicy pork. I find the barbecue just a bit better at Kim's, but the side dishes much better at Pandol. There is much, much more to Korean food than barbecue, but that's for another article! ==ARI EISINGER== Blues and Ragtime Guitarist and Singer ==Guitar Teacher== (610) 259-6688 [email removed]
Philadelphia, PA
Mongolian Buffet or Barbeque?
Someone wrote: : A warning: I was invited to eat at a Mongolian barbeque restaurant : in College Park MD. The method of food preparation was that one : chose a variety of foods from bowls and gave them to the chef. He : then cooked them and returned them in **THE SAME BOWL**. I was not : too worried, since I chose only vegetables, but I am concerned that : any contamination (Salmonella, E coli whatever) that might be on the : food before cooking would be reintroduced afterward. : : I don't know whether this is the norm for Mongolian Barbecue, but I was recently at a mongolian barbecue in the DC area - it was called China Gold. Not only was the food excellent and extremely cheap, but I was impressed that the chef would accept your bowl of ingredients, put the empty bowl into a stack of dirty bowls, cook your food and return it in a fresh bowl. The kitchen guy was pretty busy with all of those bowls, and twice a delay built up while they were getting some clean bowls out of the dishwasher, but hey - no salmonella! However, on a slightly unrelated note, some strict veggies might not appreciate that their food is cooked on the same grill as the meats are...