|
Post by eulenspiegel on Jul 25, 2013 5:14:07 GMT -6
|
|
|
Post by eulenspiegel on Jul 25, 2013 12:26:10 GMT -6
|
|
|
Post by petee on Jul 29, 2013 10:04:49 GMT -6
|
|
|
Post by eulenspiegel on Jul 29, 2013 12:40:52 GMT -6
A late Happy Birthday Petee , nice pictures-)) Hello Don, I also read Emilys tweet that she enjoys eating Shabu Shabu, its very thin meat boiled in a stock served with rice. At the end the rests are drunk like a soup. It can be very expensive if you use Kobe beef-))) In Europe especially in Swiss the people know it in the form of " Fondue Chineoise" tokyofooddiary.files.wordpress.com/2012/05/img_1635.jpgIts got its name by the noise at the moment the meat is put in the boiling stock. But its originally a chinese dish invented by Kublai Khan ( we all know from the report of Marco Polo) who invented it in the 13th century for better nutrition of his soldiers. They used meat of sheeps and in contrast to modern times where eberybody has his/her own pot the soldiers of Kublai Khan surrounded one pot to use the fuel efficiently. Perhaps petee you could make Shabu Shabu to celebrate your birthday-)
|
|
|
Post by toddmc62 on Jul 29, 2013 13:37:31 GMT -6
I was wondering what that mean....thank you for that description
|
|
|
Post by eulenspiegel on Jul 29, 2013 14:34:00 GMT -6
No problem, for efficieny the thin meat. Thin meat - shorter cooking - less fuel. But I learned it only by german wikipedia., which article is as in many times more detailed than in other languages-) Also one has to be careful to use it.-)
|
|
|
Post by eulenspiegel on Jul 29, 2013 16:10:43 GMT -6
And as there is always a kind of legend story behind boring facts-) www.theworldofchinese.com/2011/01/warm-up-your-winter-with-mutton-hotpot/Though you can now find chains hawking it on every corner, mutton hotpot was originally an imperial dish dating back to the Ming Dynasty (1206-1368). Despite its royal associations, according to legend, the dish was invented under somewhat less extravagant circumstances—during a military campaign led by Emperor Kublai Khan. It was during a grueling march south that Khan’s soldiers and horses collapsed, famished and exhausted. Suddenly remembering the stewed mutton from his childhood, he ordered that a sheep be slaughtered. Just as the cook was dressing the sheep, a messenger rushed in to the emperor’s tent to report that enemy forces were approaching. Instead of abandoning his meal, Khan, who was ravenous for mutton, shouted to the cook, “Mutton! Mutton!” Knowing that Khan had an explosive temper, the cook wracked his brain for a quick solution. Slicing the mutton thin, he threw it into a boiling pot, and when its color had changed, he transferred it into a bowl and mixed it with salt. After polishing off several bowls of mutton, a revived Kublai Khan led his army to face the enemy troops, and won a devastating victory. At the celebration feast, Kublai Khan triumphantly ordered the power-packed sliced mutton. The cook chose tender pieces of lamb, sliced it into thin pieces, and then boiled it with spices to serve to the generals. The generals were floored, and while praising the mutton asked the chef what it was called. The cook answered, “This dish doesn’t yet have a name. Please grant it one.” Kublai Khan smiled and said, “ Just call it shuàn yángròu (涮羊肉)!” After that, mutton hotpot entered the pantheon of imperial Chinese dishes. This dish gained further popularity during the Qing Dynasty (1616-1911). Historical records show that the Kangxi Emperor and Qianlong Emperor served mutton hotpot during grand feasts for important people (Qiān sǒu yàn, 千叟宴) in the Forbidden Palace. Later on during the Qing Dynasty, the dish spread to common folk, turning it into what it is today—a popular treat for anyone and everyone!
|
|
|
Post by eulenspiegel on Jul 30, 2013 2:38:13 GMT -6
Oh Petee, I did not appreciate your link with the Seoul photos enough, I like the photos with James Ingram serenading even more-)
|
|