Mongolia In An Rv - Life in an RV Blog at - 150503

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Mongolia in an RV 
Jan. 13, 2010 4:58 pm 
Updated: Feb. 1, 2010 2:27 pm
Whew...I'm so full and tired,  I hope I have enough energy to write this! A lot of fret and stress went into making this simple one-pot meal. I was going to make a dessert, but after eating the Zuivan, I just can' room.
 Mongolian people do not use that many ingredients in their cuisine, therefore,  it's not really well-known. Mongolian Beef, that we all know and love, is not authentic Mongolian. The main staples of Mongolian food is mutton, and yak or horse milk. Tonight I made a version of Zuivan, which, in some opinions, represents the national dish. It's not really appreciated by tourists because of the smell. It is typically made with mutton. I cannot find mutton here where I am, and my husband won't touch lamb, so I subbed beef chuck short ribs. I chose these for a couple of reasons: they were in the discounted meat section and they were super fatty, it's no wonder nobody bought them for traditional ribs. Zuivan, traditionally, is loaded with fats and proteins which the Mongolian people need in order to survive the harsh climate of the country. Mongolians do not use much spice at all in their foods.
 They use yak or horse milk to prepare 2 well known (within Mongolia) alcoholic beverages. The first is called airag and is made with horse milk that goes through a fermentation process. The second is Nermalike and it's similar to vodka and is extracted through yogurt. Suutei tea is the popular tea among the Mongolian population. It contains: hot water, butter, rice, lots of salt, yak milk and green tea. It's believed to aid with digestion, so it is drunk before meals--I could totally go for some of that right about now! NOT! Horse meat is more popular in the western parts of the country. Mongolians often use rock cooking, a technique that was developed centuries ago and is still widely used today. It is an extremely poor country and the major celebration is called Tsagaan Sar which is the Lunar New Year celebration.
So the Zuivan was made like this....
I had about a cup and a half of a carton of no-salt vegetable stock in the fridge, so I used that, added the 3 ribs and added more water. Next, I sliced up a whole onion and put that in. I used 1 sliced carrot and a small bunch of napa cabbage and 5 dried chilies broke in half with 2 smashed cloves of garlic. I added salt to taste and simmered the pot of soup for around 2 hours until the meat slid off the rib bones. Then, usually you make a flour type of noodle that goes in, but the recipe I found didn't give amounts, it just listed ingredients, so instead of making noodles, I made small dumplings. The ingredients for that were lukewarm water, salt and flour. That's it! I made walnut sized dumplings and put those in. Just as it was finishing up, I added one bunch of green onions, sliced. That's it! My husband ate 2 hurking big bowls of it..he loved it! I was suprised at how tasty it actually was! I admit that I added a touch of sriracha (of which, from now on, I will refer to as rooster sauce because I hate grabbing the bottle to see how it's, remember...ROOSTER SAUCE), but that was only after I had really tasted everything. I just don't care for bland food, sorry! I was going to make a Mongolian type sweetened pancake type bread for dessert but neither of us can hold another bite, so sorry if that's disappointing to anyone, I just didn't want to make a batch of these and have them go to waste! But we did each drink a shot of Grey Goose, because if I'm gonna do a shot of vodka, it has to be good!
I came in $5.24 under budget and that is after I subtracted the $1.35 I went over last week in Italy! The best buy was the beef short ribs...$3.92 with 30% off!
I was totally dreading making the food this week, and now I have to laugh at myself for stressing so bad, because it totally wasn't. Not only am I getting a year-long crash course in world culture, I am also getting a crash course on using the computer! I find myself thinking about the Alaskan Natives...having to make do with very little in an extremely harsh climate and being able to survive, that's how I will think of Mongolia from now on...not somewhere to be threatened by or be scared of but rather a country that really does deserve our utmost respect.
Mid-day 1-13-10
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My World Journal
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Mongolian Zuivan
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Mongolian Zuivan
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Jan. 13, 2010 5:20 pm
Hi WW :) You did a great job on dinner. I would have chickened out after looking at recipes with yak and horses milk!
Jan. 13, 2010 5:53 pm
Great job WW. I too, might have said "uh---maybe another country this time!!" when I saw yak milk and horse milk! Glad to see it turned out to be so tasty!!
Jan. 13, 2010 6:01 pm
Well now see there....hate to say I told you so, but there was nothing to fear. And...the best part, you have another chapter written.
Jan. 13, 2010 6:07 pm
I'm really enjoying your trip. Your writting make it very intersting. Looking forward to our next port of call.
Jan. 13, 2010 6:16 pm
Which country is next, WW? About the Indian food you mentioned recently, don't forget the samosas! Also, be sure to buy good quality curry, like Madras or Sharwoods. Congrats on your culinary tour!
Jan. 13, 2010 6:24 pm
India is next week and I'm super excited about it...I've never had it and I've always wanted to! And they have seafood in their cuisine, so.....
Jan. 13, 2010 6:46 pm
Great blog! I learned lots of interesting stuff about Mongolia! Also, I'm glad to see that someone else loves "rooster sauce" too, I put it on everything!
Jan. 13, 2010 7:03 pm
OMG, I was so picturing a half a sheep in a big cauldron! I'm so relieved that your meal went so smoothly after all the trepidation! What a kick!
Jan. 13, 2010 7:21 pm
Great job on the Mongolian meal WW :o) Loved reading about it, great blog, so informative and very entertaining! I can't wait to see what you make from India!
Jan. 13, 2010 7:37 pm
I have been looking forward to this all week- can't wait for the next one! Thanks for taking me on a "World Tour" :)
Jan. 13, 2010 7:39 pm
Hey great job WW! We use Rooster sauce at our house all the time too and we refer to it as, you guessed it, Rooster Sauce! Keep up your fun blogging.
Jan. 13, 2010 8:50 pm
WHOA! you really do it all. i gotta hand it to you WW. with the small spaces you have to work with, you are doing an amazing job. i looked at all of your blog pics and said "wow" after each blog. you can really turn it out! that's awesome. good job, keep it up :)
Jan. 13, 2010 8:50 pm
From what mum tells me, and what I remember from my days across the puddle, the Brits won't eat mutton, only New Zealand lamb. Sorry, but pooh to your hubby! Perhaps mutton is first choice as it's fattier?? Tip my hat to you... whatever floats your boat!
Jan. 13, 2010 11:20 pm
WW Take me away with the world tour....We've been living in a "tin can" aka 28' trailer for almost 3 years, but I'm in the Netherlands. I appreciate another cook who knows how to sub .. I can't find a lot of things I was so used to in the states. Makes for "lindy surprise" on many occasions. My honey, John, is smilin so I guess I'm doing alright. We share our home with 2 male, formerly feral cats, (litter mates), Billie and Louie--my only company during the winter when John is at work. Thank God for the internet--it helped me find a kindred spirit like you. Cheers!!!!
Jan. 14, 2010 6:25 am
You have a great sense of fun and adventure. I am sure your meal was awesome.
Jan. 14, 2010 7:33 am
great job ww! no room for dessert? but room for vodka....yup we think alike! great blog! good luck onward. btw...are you selecting countries (for menus) left to east, hadest to easiest?
Jan. 14, 2010 7:48 am
actually in no random order...I put out 2 choices on the exchange every week and let everybody vote on actually it's where you all want to go!
Jan. 14, 2010 7:58 am
Great post WW! I enjoy reading about the culture too, Thanks!
Jan. 14, 2010 9:37 am
I am on the edge of my seat for what's next!
Jan. 14, 2010 9:40 am
With Pixie's help in clearing up some questions, I'm starting to plan the menu for next week: an appetizer, main dish, side dish and dessert, any ideas would be super appreciated!
Jan. 14, 2010 9:41 am
I decided to forgo a soup, we just can't eat that much and I can't really store the leftovers...but the next door neighbor is getting well-fed each week! He likes it!
Jan. 14, 2010 9:44 am
cool beans sweetie...wish i was the neighbor :)
Jan. 14, 2010 9:58 am
Me too! Best. Leftovers. Ever!
Jan. 14, 2010 12:17 pm
I love the research you are doing about finding out about the area! I had never known that about Mongolia! This is interesting, learning abut another culture!
Jan. 14, 2010 1:10 pm
I have to admit the picture pulled me in. That looks absolutley delish! It is really interesting how you research the food, the culture and the people. Keep it up!
Jan. 14, 2010 1:31 pm
I'm just still trying to picture someone milking a horse...hmmmmm.
Jan. 14, 2010 1:34 pm
huh, mimosa....not a pretty mental picture, is it?
Jan. 14, 2010 1:43 pm
Great blog! Can't wait to see where you go next!!
Jan. 14, 2010 1:45 pm
ROFL! I had to laugh at you and mimosa talking about milking a horse...because I HAVE milked a horse! My sister's Clydesdale had just given birth and the baby was having a rough time, so we milked the mama so we could tube feed the baby a few times. It's really not all that much different than milking a goat...just on a LOT bigger scale :-) Great blog!! If I wasn't so horrified by even the tiniest bit of fat on my meat, I would definitely want to try that recipe. Maybe I could get away with making it with just lean beef stew meat?
Jan. 14, 2010 2:20 pm
Great blog! I didn't know one thing about Mongolia until now - thank you! Horse milk, yak milk -no thanks to that. I wish I was your neighbor....
Jan. 14, 2010 7:55 pm
You took a really 'difficult' country to cook from and I think you did a great job! You are not a timid soul! Enjoy your blog and posts. Keep on keepin' on!
Jan. 15, 2010 8:27 am
I don't blame your H for not wanting lamb, I grew up having to eat it every Sunday and blech. Everytime my mom saw an older lady trying to look young she would say "it's mutton dressed as lamb". Your soup sounds really good, looking forward to Indian food next week:)
Jan. 15, 2010 10:25 am
Really enjoyed your blog!
Jan. 15, 2010 11:22 am
Welldone WW, Genghis Khan would be proud
Jan. 15, 2010 11:51 am
You really pulled it off! Congratulations! I caught a few minutes of the Dr. Oz show today. The medical community is recommending that everyone eat curry twice a week. There is supposed to be something in Indian food that helps to prevent Alzheimers Disease. I've never tried it, but I like the color. So if you try Indian, maybe have some curry in the ingredients.
Jan. 15, 2010 1:04 pm
I loved reading this! I lived in Mongolia for 2 years and had a very difficult time finding food to cook that was tasty! Trust me, be glad that you could not find any mutton!! If I never smell mutton again for the rest of my life, it will be too soon! Fortunately, the Mongolians favorite meat is fatty mutton so when you could find some lean pieces of the finer cuts of beef, they were the cheapest to buy! And the suutei tea is actually very good, filling, and warms your body in the frigid temperatures! A very welcome treat when the temp is -50 degrees!
Jan. 15, 2010 5:29 pm
I'm sorry, but I gotta ask! Did you try boodog while you were there? And did you try airag? It's merely extreme curiosity on my part and if you did, what on earth do they taste like?
Jan. 15, 2010 6:44 pm
Our aversion to horse milk is really quite funny. Horses are generally much cleaner creatures than cows. Actually, drinking the milk of either species seems kind of weird, when I think about it too hard . . .
Jan. 15, 2010 7:03 pm
lol, I know what you mean, I'm doing good to drink a glass of regular milk!
Jan. 15, 2010 11:48 pm
this was my first time reading your blog. very interesting! keep it up. i'll be back to read some more :)
Jan. 16, 2010 9:37 am
Thanks for reading, orienticookies...glad you stopped by.
Jan. 16, 2010 10:01 am
you know that rooster sauce you were talking about?! i can never pronounce the name either.. as a little joke we call it sauce and we have a laugh.. i even have my mom who is a bit of a prude call it that and we laugh even harder!! but ya i really enjoyed your blog and im tempted to try this dish it looks nice a hardy!
Jan. 16, 2010 10:03 am
i meant we call it c*ck sauce... it wouldnt let me type the actual word for some reason?!
Jan. 16, 2010 10:05 am
LOL! That's great!
Jan. 16, 2010 11:19 am
Love your blog!! If you need help with Romania let me know, I lived there for a couple years.
Jan. 16, 2010 3:07 pm
I will do that, blmathews...thanks for the offer!
Jan. 16, 2010 4:56 pm
I was thrilled to have come across your blog. You tell such interesting stories about life as it really is for you and your husband. It's the real 'stuff' and it seems like you are making what could possibly be a hard, boring, life... maybe 'fun' is not the right word. Can I ask if you are creating a real life of discovery? You are not only learning yourself but sharing and teaching us about so much. Thank you, I love reading about your experiences and I'm looking forward to trying your recipes (you should write a cookbook). About mutton and lamb. I lived down-under in Australia. Hogget is sheep that is 6 months to 1 year old. Lamb is the younger and mutton is the older. I developed a taste and love for this meat because of the many recipes it is used in. I absolutely love the smell of a roasting leg of hogget in the oven. With roast potatoes and pumpkin, this special meal goes down very easy, but in our wonderful USA, this meat is very expensive, so it really is a special meal here. I've eaten kangaroo in many different ways, maybe that will be a new meat for you to try one day. It's very lean and very much like venison. Yum!!
Jan. 16, 2010 5:00 pm
I forgot to add that I lived in Australia for 24 years. The lamb we get here is New Zealand Lamb but Australian Lamb is so much better! I wish I knew a Sheep Farmer here in the USA, better still in Tennessee. Australia has a multi-cultural cuisine and Indian food has always been a very big part of that (curries are wonderful).
Jan. 16, 2010 6:27 pm
Thanks for the kind comments, Melinda, they are really appreciated! I may have to pick your brain when it comes time to make Australian food!
Jan. 17, 2010 4:24 am
i love reading your blog! for your indian experience you could consider doing some kebabs, naan(indian bread) or a pulao(if you like rice), a curry to go along like butter chicken or a lentil curry and for dessert try a gulab jamun(bready syrupy goodness) or a carrot or semolina halwa. Seafoods great too and would go best with plain boiled rice like prawn masala or regular fish curry depending on what kinda plavours you like. Theres a lotta kinds of indian out there and i hope you have a great time :)
Jan. 17, 2010 10:19 am
Thanks, supahstar...appreciate the help! I've never made or tried Indian food and I am looking forward to this!
Jan. 17, 2010 12:09 pm
I love your blog! And, I just noticed you're actually from Forks, WA. I know you hear this all the time, but I am a huge Twilight Fan. Good luck next week with your Indian endeavors.
Jan. 17, 2010 1:41 pm
I was just looking for recipes when the "RV" popped out and I had to check it out. We rv'd full time for 8 years and had a fantastic time. Cooking in an rv does present some challenges but not near as many as I would have thought. Keep up the good work. Love your blog!
Jan. 17, 2010 3:21 pm
Just came across your blog and had to laugh. I spent 3 weeks in Mongolia a few years back and am here to testify that airag is not tasty. If I had to describe it, it would be spoiled milk with a strong yeasty taste. Truly one of the worst things I have ever tried. Mutton is a bit of an acquired taste. While we were there we had mutton every day- I swear. Each meal was just a variation ...mutton goulash, fat drop soup, mutton and rice, etc. I'll be okay if I never eat it again ;) Thanks for picking an interesting country that not many people know about. One point of interest is the Nadaam Festival. It is held yearly and consists of the "3 manly games"- archery, horse racing, and sumo wrestling. People attend from around the world and is quite a scene!
Jan. 18, 2010 6:41 am
Thanks, CCreecher...I was wondering about that!
Judy M. 
Jan. 18, 2010 7:00 am
Your blog is very interesting! I've enjoyed your journey and like others, am anxious about India. Regarding the rooster sauce (sriracha), here is my version of the phonetic pronunciation in case anyone needs to ask for it at a store and they don't know about the rooster LOL. Sir-a-cha; or my husbands version sir-ratcha. He started singing la coo coo racha, la coo coo racha over and over. Hopefully this gives you a laugh. Or maybe it was a your had to be there moment! Stay safe and keep us posted.
Jan. 18, 2010 9:49 am
I'm responding to your question about whether I tried boodog or airag while I was in Mongolia. I'm not really sure what you mean by boodog (only because people spell things so differently when they translate Mongolian). I did drink airag and it tasted just like you would think, like milk that has a fermented kick to it. It actually grows on you after awhile but takes a bit for your digestion system to get used to!! I must say that the most difficult things to eat for me were the internal organs of different animals. These are a special treat for the Mongolians and they don't waste any part of the animal. I really love that they are not wasteful but my weak stomach just couldn't handle it!! I don't mean to be disrespectal to Mongolian people, they are wonderful, wonderful people. It is just what you are used to eating. I made some of them some simple pasta with a white sauce on it and they thought that was repulsive!!
Jan. 18, 2010 10:10 am
I hadn't visited your blog in a while(I'm in retail, and with xmas,need I explain more). But your writtings are womderful. I'm glad to see your adventurous side,we should all be more willing to break out of the ordinary. Keep up the great work, and looking forward to more updates! :)
Jan. 18, 2010 11:14 am
Carlee...thanks for the post...from what I understand, boodog is where they cook a marmot or a goat with hot stones inside while it's flamed or heated on the outside at the same time. I had to chuckle about the pasta and white sauce...I think they are probably some the hardiest people on earth to survive that harsh environment. I think a lot of other cultures are probably pretty wasteful to them. I'm just fascinated with their culture, I have to honest, some of the food I find pretty hideous to read about but I would imagine if I were born there, it wouldn't be at all. I would love to find out more about their culture other than what I could quickly research online, thanks!
Jan. 18, 2010 1:19 pm
Hi Pamela~~it's nice to see you again! I'm venturing into bread making now...I made yeast rolls last first time working with yeast and they turned out fantastic! So today, I'm waiting for some hazelnut-wheat bread to rise and I'm going to attempt to make a braid with it! I'm feeling adventurous (sp?) and I'm really exciting about making Indian food tomorrow night! The menu is loosely planned as: Tanoori Chicken II, Roomali Roti, Tomato Chutney II, Atta Halwa and Mango Lassi I...all are recipes from AR!
Jan. 18, 2010 1:23 pm
Hi Judy: I'm glad you find the blog interesting! I pronounce it sir-aucha, but when I worked in the Chinese restaurant...we just called it rooster sauce, so that's what I'm used to! We made some awesome chicken wings there that were a great seller in the bar: basically deep fry the wings, toss them with rooster sauce and a touch of butter and white pepper and they are could also use a squeeze or two of this in a Bloody Mary instead of Tabasco and that's super good, too!
Jan. 18, 2010 1:29 pm
And while I'm on the chicken wing subject, here's another awesome, different way to have wings...this guy is a fantastic authentic Chinese cook and his screen name is Tao~ ~this is the link for his salt and pepper squid recipe, if you use the seasoning mix on deep fried wings, it's fantastic!
Jan. 18, 2010 2:54 pm
How timely! My daughter is going to Mongolia for two years and we're all looking for all the information we can get about the place. Thank you very much.
Jan. 18, 2010 11:02 pm
Awesome blob again WW, neat adventure! I only recently found out about the Rooster Sauce when son and I went to buffet that also had Mongolian grill. It's very commonly called that so you had it correct. It's pronounced sir-ra-cha and found at Asian markets, some grocery stores and even at Walmart, it's quite trendy, come to find out. And invented right here in America in the 80s by a guy named David from Viet Nam. Pretty cool, I love it but boy is it spicy!!
Jan. 18, 2010 11:03 pm
Not blob... BLOG!! Egads I need an edit button! :P LOL
Jan. 19, 2010 6:45 am
First time to read your blog. I applaud you, Witchy Woman! 1. For being adventurous enough to try new cuisines. 2. For cooking them in an RV. 3. For having a mate willing to try them with you. Why can't I have neighbors like you? Last time I tried an ethnic dish on my Midwest family was.. the last time. They wouldn't even taste the peanut sauce that went with the dish. Indian cuisine next week huh? Your blog might be the closest I get to trying it myself :)
Jan. 19, 2010 8:16 am
Forks, WA... I graduated from Hoquiam (not too far away). Moved to Walla Walla for warmer weather and mucho vino. Here at home the favorite foods are Indian, Korean, and German (but really, they get what they get!).
Jan. 19, 2010 11:42 am
This is my first time reading your blog or anyone’s blog for that matter. I have been a registered user of this site for the past 1½ years and have found some interesting recipes. I have always liked to cook and when my wife and I started having kids we made a deal; she would take care of the homework and bath, and I would cook and clean the kitchen. Since she is a teacher . . . and I like to cook . . . it was a deal that has now lasted 25 years. Well our kids are in their early twenties now and I am still cooking. I make a different recipe almost every night, thanks to My wife told me, just the other day, that she admires my will to keep cooking and finding so many new recipes. Personally, I like the way our kids will call to see what I am cooking . . . almost every night. I have been teaching them some of the recipes, they like to help. Even the neighbor kid across the street has been coming over and helping me cook. My work is science based and cooking is all about chemistry, so I thought I would give something back to you for entertaining me with your blog. Cream of Tartar, did you know? That you can substitute white vinegar in place of cream of tartar? It is made from tartaric acid and half neutralized with potassium hydroxide. This process transforms it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is obtained from sediment produced in the process of making wine. White vinegar or lemon juice, in the ratio of 3 times the amount of cream of tartar called for, will provide the right amount of acid for most recipes. If adding it to egg whites you can sub about 1/8 a teaspoon of white vinegar per egg white. Cream of Tartar stabilizes and adds volume to beaten egg whites and a makes for a creamier texture in sugary desserts such as candy and frosting, because it inhibits the formation of crystals. Again thank you for your story and I hope you find this little tidbit of info helpful someday. The Peev . . .
Jan. 19, 2010 12:23 pm
WW thanks for the tip on Tao and his salt and pepper squid recipe. Jan 18th @ 13:29? I have always been interested in Asian food but afraid to try cooking, other than stir fry. What caught my interest was the comparison to chicken wings. Are you talking about using his salt and pepper or seasoning, as explained by Tao, “put an equal amount of Sichuan pepper and salt in a hot frying pan.Keep stiring until the salt turn yellow. Then put the mixture into a grinder and grind it up. You may use a 2:1 portion of pepper corn to salt if you like to have a stronger flavor of pepper corn.” If this is the seasoning you are referring to, do you sprinkle it on deep fried chicken wings after or before they are cooked? If your interested I have an unusual or different recipe for “Sweet and Sour Country Style Pork Ribs” I will share in return.
Jan. 19, 2010 12:27 pm
I sprinkle it on after they are cooked and it reminds me of salt & vinegar potato chips for some reason. And I am always interested in new recipes, I'm glad you liked the blog, I'm cooking India tonight!
Jan. 19, 2010 12:29 pm
and thanks for the cream of tartar tip...that'll come in handy!
Jan. 19, 2010 1:04 pm
I'm stuggling with this blog thing. But I did post my first blog using the Sweet n Sour Country Style ribs recipe. Have a look and let me know what you think. I have not spent any time communicating with other cooks on this web site so let me know if I did something wrong or you cannot see the recipe.
Jan. 19, 2010 1:09 pm
I guess what I'm saying is that I thought I would take this web site to the next level and start communicating with other cooks, but I have not developed the skills sets on how to do that yet.
Jan. 19, 2010 2:17 pm
I found your blog just fine...and left you a message! Welcome to the world of blogging, it's a lot of fun!
Jan. 19, 2010 4:43 pm
WW - LOVING the blog!!! Hey can you email me? evinschmevin at yahoo dot com - got a question for yas!
Jan. 20, 2010 5:50 am
Interesting blog. I actually have lived in Mongolia for the past four years. I must say your Zuivan looks much better than what I've had here so far. Here it is much drier and more like a pasta dish. Fortunately I can get Heinz ketchup to give it flavor and to help swallow it. Mongolians are definitely to be respected for their resourcefulness. This is one of the reasons they don't eat lamb. They use everything they can from an animal. If they slaughter a lamb, that is several year's worth of wool that they lose. They have several games that herders play using the ankle bones of the sheep and they give the tail to their babies for a pacifier. So mutton (an old sheep) definitely has a twang to it. One of their favorite dishes is "Five Organ Soup" and the name says it all. I know someone who has seen a cook literally scoop out the before throwing it in the pot. The worst I've attempted to swallow is horse intestine. Another interesting thing about the meat is that even beef tastes different here. Two reasons - the first being their diet. The second is that because of the cold weather here (last night -45 deg. not including wind chill), the animal's fat goes closer to it's skin for insulation instead of being ribbed, so you don't find cuts like your chuck roast or round steak. My husband loves airag and considers it very refreshing. The other drink you mentioned he describes as tasting like "sheep sweat." He has yet to tell me how he knows this and even if sheep do sweat, but there you have it. I personally don't like any milk products except ice cream and good cheese, so I don't drink either one. For the same reason, I don't drink suutei tea. The translation for this is actually milk (suu) tea (tei). And there is very little tea in it -- maybe the equivalent of one tea bag to a gallon of milk (not just yak, but camel or goat's milk is used). Some is incredibly salty, some not so much. Not everyone uses butter either. Any fat will do and I'm not a fan of chunky stuff in my beverage unless it is ice. I don't usually read blogs on this site, but "Mongolia in an RV" caught my attention. There are no RV's here unless you consider them putting their ger's (round tent home like the Russian yurt) on an ox cart an RV. So I had to see what it was about. Very good job researching the Mongolian cuisine. Don't come here for the food -- I'm praying for a Starbucks and any American chain to come here. But do come to meet the people because they will insist you come into their home and will serve you graciously no matter how little they have. For their hospitality and their resoucefulness they definitely deserve our respect. And the country once led by the formidable Genghis Kahn is now a culture whose highest value is peacefulness. Hope you don't mind me weighing in on your blog. You just pushed a button. :)
Jan. 20, 2010 6:35 am
thanks for the information, jocosmom, this is the info that I love hearing about...the real life there.
Feb. 1, 2010 2:19 pm
Funny Story : I was watching this show on the computer from National Geographic called Worlds Apart. Where families living somewhere cozy in the USA go visit a family in another county for 10 days. The show is about how we Americans adapt in these extremely different environments. One of the episodes a family from St Louis spends 10 days with a semi-nomadic family in MONGOLIA! And guess what. They killed the sheep, and cooked it in a pot to make this stew and all I could think if was YOUR blog and your Mongolia night !! TOO Funny ( although not for the poor sheep ) and one night they snacked on sheep head. Anyway, I thought you might enjoy it. They even have an episode in PERU. I know that’s on your list. You can watch these right on your computer if you go to National Geographic . com and search full episodes. The show is called WORLDS APART. If you watch it you have to let me know what you think !!! PS- in PERU they ate guinea pig… wonder what your dear hubby would think of that !!!! I know Mongolia was a few weeks ago, so I hope you even see this !
Feb. 1, 2010 2:27 pm

This link will get you to the website where the shows are listed. You should see Worlds Apart listed under Full Episodes-
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About Me
I've been married to my husband for almost 10 years. My husband is a cancer survivor. We live in SW Washington state about 30 miles Mt. St. Helens, but I'm originally from Forks, the little town made famous by the Twilight series. First, I am a food writer. My blog is called Baked Lava and I'm currently cooking my way around the world, a meal from every country and territory and lots of original recipes. I feature my original recipes in a monthly column for our local newspaper. I've had my blog featured in Trailblazer Magazine. I love my container garden and the community garden that I've helped get started. My garden passion is growing rare heirloom tomatoes. I admin several garden groups on Facebook. I love to create new recipes. I don't have children unless you count the 4-legged variety. I am a multiple prize-winning nature photographer. I am also a professional cook and work in the food industry and continue to further my education with every opportunity that comes my way.
My favorite things to cook
I don't have really a favorite thing to cook, per say...I'm not afraid to cook anything. I've recently taught myself how to can and make bread. I still have no great love of making cookies. I'm getting very well-versed in worldwide cuisine, as I'm cooking my way around the world. I love to create new recipes and rarely, anymore, do I have one that flops, but it does and will happen...the road to hell was paved with good intentions, or so they say. My favorite cuisine in this worldwide culinary adventure has been, so far, Belgium...fantastic food! I also am partial to Vietnamese, Korean, Azerbaijani and Hungarian cuisine...and Middle Eastern food kicks @ss!
My favorite family cooking traditions
My favorite family cooking tradition is the weekly international meals that I prepare. The tradition is that my blog readers choose what country they would like to see from week to week and I cook an entire meal for 4 people with a budget of $20. Right now I am in the middle of my "Austerity" project where we are solely eating from the freezers and really have to creative to do this and I am making up recipes as I go...I have used a few AR recipes and credit back to them, though.
My cooking triumphs
I've had several of my original recipes published. I've had my blog featured in a magazine. I now write a monthly food column based on my blog for our local newspaper. I am a Food Buzz featured publisher, I'm on PetitChef, RecipesUS and Foodista among many, many other cooking websites. I guess it's safe to say that due to my cooking, I have now ventured into the world of food blogging and into a smaller group of us fellow global food bloggers and I've made some amazing friends. I've recently had several recipes published in a co-op cookbook of international food bloggers.
My cooking tragedies
There have been several and there aren't enough characters in the 1000 allotted to list them all down! My motto? Nothing ventured, nothing gained. You've got nothing to lose by trying something new!
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States