| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2853.1 | Just some ideas | AKO569::JOY | Get a life! | Tue Jan 15 1991 09:24 | 7 |
| I don't have one of those stones, but I've seen them. It seems that any
sort of shish-kebob type dish would work well. Maybe shrimp or lamb or
beef with veggies. They shouldn't produce a lot of juice. Or how about
something like fajitas? Just ideas, experimenting would be fun though!
Debbie
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| 2853.2 | must be popular in Switzerland | CADSYS::HECTOR::RICHARDSON | | Tue Jan 15 1991 12:08 | 10 |
| A Swiss friend of mine has one of these things and uses it often - I
guess they are big in Geneva. She just slices up meat (usually beef,
like flank steak - they eat a lot more beef than we do at her house)
and vegetables, and then eat diner sears his/her own portion on the
stone, and then dips them in a sauce. Sort of like making a fondue,
except the food is seared instead of boiled in oil (I was never a big
fondue consumer). She makes a horseradish-y sort of sauce to dip the
beef morsels in. You need veggies that sear nicely, like onion slices.
/Charlotte
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| 2853.3 | | TLE::EIKENBERRY | Don't confuse activity with productivity | Tue Jan 15 1991 12:39 | 5 |
| This sounds similar to using a Bulgogi pan, which I inquired about in
another note. The Bulgogi pan is typically used with strips of flank
steak marinated in soy sauce, chili oil, sesame oil, etc.
--Sharon
|
| 2853.4 | Japanese Meal | BIZNIS::MARINER | | Tue Jan 15 1991 14:42 | 6 |
| I had a meal in 1980 in NY, in a Japanese restaurant, where they
brought us a very hot stone and we cooked all our food ourselves at
the table. Then we dipped it in various sauces.
It was different and very good.
|
| 2853.5 | Bulgogi is a bit different. | CGVAX2::MAMOS | | Tue Jan 15 1991 15:27 | 13 |
| Re: .3
Yes . . . with a few differences. The Bulgogi cooker is not flat; it is
"dome shaped" and heated by charcoal (quite dangerous indoors at the
table.) The time we "did Bulgogi" (Bulgogied? - sort of like Fondue; is
it Fondid?) the cooker had a lip all around the bottom edge to catch
the juices as they came off the dome. This made a flavorful gravy that
we used to supplement the dipping sauces our hostess had made.
Cooking at the table is lots of fun. It gives you an excuse to play in
your food.
Tom
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| 2853.6 | Fred Flintstone's revival | KIRKTN::LDICKHOFF | | Fri Jan 18 1991 11:06 | 22 |
| During Xmas I was in Holland for a couple of days and used the "stone
grill" at a dinner with my family. These grills used to be something
for restaurants only, but are now for sale as well.
Basicly one can use any meat; chicken, steak etc. We found it best to
have the meat sliced thin (cooks faster). Marinated is no problem. Make
tiny hamburgers (spiced with ie curry powder or mixed with chopped onion).
Make small roll of (spiced) minced meat and roll in a tiny streak of bacon.
Prawns go fine as well. Pepper, onion rings, mushrooms, anything goes.
Make or buy various dips (Thousand Islands, Chili, Relish, Cocktail Sauce,
mustard). Serve with ie a potato salad (ie mixed with tuna), mixed fruit.
We would not put oil on the stone, but salt (when you put the stone on
the table). You do this once. The meat will initially stick to the stone
but will let go once cooked properly. So there is no need to 'rip' the
meat of the stone
Hope this is of any help,
The Flying Dutchman
who_currently_lives_in_Scotland
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