ENH MENDIIN KHADAGAA BARIJ
ERKHEM TANII AMARIIG AILTGAYA!
 
http://www.ksl.com/index.php?nid=148&sid=8505904
 
 
TANII BUYANII SAN ARIVJIJ
YESEN HYSEL TANI BIYELEKH BOLTUGAI !!!
 
 




[Non-text portions of this message have been removed]

This sounds very interesting. For tickets go to
http://www.symphonyspace.org/event/6014-throat-songs-drums-khoomei-taiko-ensembl\
e

Mendee


NEW YORK
Friday, Oct 16
Symphony Space
8:00 pm
2537 Broadway at 95th Street,


New York, NY 10025-6990
Tel: 212.864.5400
World Music Institute for Tickets 212 545-7536














KHOOMEI-TAIKO ENSEMBLE


Mongolian, Japanese and US artists come together for a fascinating
collaboration, highlighting the popular Mongolian art of khoomei (throat
singing) with the driving rhythms of Japanese taiko (drums). The Khoomei-Taiko
Ensemble features Shinetsog Dorjnyam (khoomei), Shoji Kameda and Tetsuro Naito
(taiko), the legendary folk musicianTserendorj Tseyen (magtaal-praise songs,
morin khuur - horsehead fiddle, jaw harp), Kaoru Watanabe (fue and Noh
Kan-flutes) and Miki Maruta (koto - zither). The program also includes the
captivating voice of Mongolia's urtiin duu (long song) vocalist Khongorzul
Ganbaatar, a featured artist in Yo-Yo Ma's Silk Road Project.



The Khoomei-Taiko Ensemble 2009 programs are supported in part, by the Trust for
Mutual Understanding, the Asian Cultural Council and the Japan Foundation
through the Performing Arts JAPAN program.


Presented by World Music Institute in association with Asia Society.
TOUR SCHEDULE:

MONGOLIA


Saturday, October 3rd, 2009
Khan Bank Theatre
7:00 pm


Seoul Street - 25
Ulaan Baatar, Mongolia



Information please call 96 779885 or 99 702593

-----------


WASHINGTON D.C.

Friday, October 9, 2009
The John F. Kennedy Center for the Performing Arts
6:00pm
2700 F Street,
NW Washington, DC 20566

Tickets and Information: 800-444-1324 or 202-467-4600

-----------



NEW YORK
Friday, Oct 16
Symphony Space
8:00 pm
2537 Broadway at 95th Street,
New York, NY 10025-6990
Tel: 212.864.5400
World Music Institute for Tickets 212 545-7536



-----------

NEW YORK
Saturday, October 17, 2009
Charles B. Wang Center Theatre
8:00pm - 10:00pm
Stony Brook University
Stony Brook, NY

Reserved seating for all VIP ticket holders. Reservations highly recommended.


Please reserve your tickets by e-mailing wangcenter@... or call (631)
632-4400.

-----------

NEW YORK
Tuesday , October 20th


The Kumble Theater for the Performing Arts at Long Island University's Brooklyn
Campus.
10:15AM & 12:15PM
1 University Plaza
Brooklyn, NY 11201

Contact Community Works – performances@... or (212) 459-1854



-----------

WASHINGTON
Friday, October 23
Performing Arts Center of Wenatchee - Stanley Civic Center
7:30 pm
123 N. Wenatchee Avenue, Wenatchee, WA 98807

Phone: 509-663-ARTS(2787)


Email: tickets@...

-----------

WASHINGTON
Sunday, Oct 25
Town Hall Seattle
7:30pm
1119 Eighth Ave.


Seattle, WA 98101

Tel:(206) 652-5858















[Non-text portions of this message have been removed]

Warrior's Naadam is this weekend.

http://silverhorde.viahistoria.com/warriorsnaadam/


Warrior's Naadam is an SCA event in the Putnam Valley, NY area. (If you've
never been to an SCA event, all you need to know the first time is to wear
your deel. The website has a FAQ with more info)

There are seats still available for feast so bring your appetite. Space for
camping available.

The tourney schedule for Saturday is as follows:

11am - Noon : Equestrian competition
12:30pm - 2:30pm : Archery competition and Thrown Weapons competition
3pm - 4pm : Armored Combat competitions (both Heavy and Youth)

5pm : Court of the Vicerine of Ostgardr
6pm till... : Feast


The event location is:
Putnam County Veterans Memorial Park
201 Gipsy Trail Road
Carmel, NY 10512

http://maps.google.com/?q=201+Gipsy+Trail+Road,%20Carmel,%20NY%20%2010512



Gulugjab Tangghudai
Khan of the Silver Horde

Mongols_in_the_SCA@yahoogroups.com,
Urangoo-iin talaar shuurhai medee. www.saveUVUgirl.com

UVU grad asking for help to get bone marrow transplant

Click on the link or Copy and Paste the address into your internet browser
window.
http://www.heraldextra.com/news/local/article_7474e0ba-4ec3-54e2-97af-a3653132dc\
5e.html

- Newsmgl@...




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Salt - warming, good for decreasing demon vermin (parasites),
evil-possession-poison, exogenous febrile disease, and bringing up phlegm.
Controls sudden chest and stomach pain. Wounds the lungs if too much eaten.
Causes cough and to lose color. Footnotes say it is rarely used, even in
this period the ill effects of a salty diet were known to be avoided.

Garlic - warming, good for dissipating tumors, expels wind evil and destroys
poison ch'i. Garlic with a single clove is best.

Carrots - neutral, good for bringing down ch'i, adjust and benefit the
bowels.

Chinese onions - (no mention of other onions) warm, good for brightening
eyes and supplementing insufficiency. Regulate exogenous febrile diseases,
and remove swelling.

Black pepper - warming, good for bringing down ch'i, expels wind chill of
viscera and removes phlegm, and decreases meat poison.

Wheat - slightly cooling, good for diabetes, expelling heat & controlling
fidgetiness, diabetes, and dry throat. Helps urine and liver ch'i, controls
pain and blood spitting.



I really should have read this one cover to cover rather than just skimming
for recipes - fascinating stuff. And most of the medical theory is still
current with modern Chinese herbalism. Found a cure for the common cold in
this. Also talks about dietary influences across regions and time periods,
and describes which is the best type of wine.


Pup
http://YASA.NYCMongol.com

From Soup for the Qan: Brush your teeth before going to sleep to avoid tooth
decay.



> Horhog- I hope to use sheep but depening on the price it may have to be
> beef. Im plannig to add carrots, yellow turnips, garlic sprouts, and
> seasonings- salt,pepper,onion,garlic.
> Hurshuur- Ill be using beef, onion, salt, pepper, garlic, chopped
> herbs, and wheat flour for the dough.
> Ill also be using butter.
>
> Saikhan
>

Horhog- I hope to use sheep but depening on the price it may have to be beef. Im
plannig to add carrots, yellow turnips, garlic sprouts, and seasonings-
salt,pepper,onion,garlic.
Hurshuur- Ill be using beef, onion, salt, pepper, garlic, chopped herbs, and
wheat flour for the dough.
Ill also be using butter.
 
Saikhan

--- On Sun, 9/20/09, Luigi Kapaj <puppy@...> wrote:


From: Luigi Kapaj <puppy@...>
Subject: RE: [Mongols_in_the_SCA] mongal resipes, can someone help
To: Mongols_in_the_SCA@yahoogroups.com
Date: Sunday, September 20, 2009, 12:59 PM


 



Poppy Seed Buns:
The footnote says these are Middle Eastern influence and indistinguishable
from the modern version. It does not list particular associations with the
recipe. The medical advice is in a separate section by ingredient.

Poppy seeds open the stomach and bring down ch'i.

Cow's Milk, they don't list as milk alone, but all cow's milk products
(cheese, cream, etc) list "cooling" in common.

For khuushuur, depending on the meat you use: (should be sheep, can use
others)
Sheep is very heating, good for warming the center, head wind, severe wind
producing sweat, hsu-lao cold-evil, suppliments the center and augments
ch'i.

Goat is neutral an suppliments the 5 kinds of impairments and 7 kinds of
wounds. It warms the center and augments ch'i.

Beef is neutral, good for diabetes, controls leaking of ch'i due to
retching, tranquilizes the center, augments ch'i, and supplements the
stomach. (methinks this implies its a good thing so many Americans prefer
beef, as it is helpful from a lifestyle/diet perspective)

Tell me the other ingredients you are using and I can see if there is info
on them.

Puppy
http://YASA. NYCMongol. com

> -----Original Message-----
> From: Mongols_in_the_ SCA@yahoogroups. com
> [mailto:Mongols_in_the_ SCA@yahoogroups. com] On Behalf Of kimberly
> kinyon
> Sent: Saturday, September 19, 2009 8:46 PM
> To: Mongols_in_the_ SCA@yahoogroups. com
> Subject: [Mongols_in_ the_SCA] mongal resipes, can someone help
>
>
>
> Greetings,
>  I had recently asked for recipes. Thank you again for the ideas.
> Now I need to ask a question.
> I've been searching for "Soup for the Qan". I found a review that said
> the book talks about the medicinal properties of the recipes as well as
> the Four humours, "five flavours".
> This weekend I plan on entering some dishes in a cooking competition at
> River Wars, and I'm right now in the process of getting my
> documentation together. I would like to ask, if any one owns the book
> and is willing to share with me the info on medicinal properties and
> the Four humours for the recipes I've chosen (if they are in the book)
> I would greatly appreciate it. The recipes are: Hushuur,Horhog, and
> Poppy seed buns.
>
> Thank You
> Saikhan Saran
>



















[Non-text portions of this message have been removed]

Poppy Seed Buns:
The footnote says these are Middle Eastern influence and indistinguishable
from the modern version. It does not list particular associations with the
recipe. The medical advice is in a separate section by ingredient.

Poppy seeds open the stomach and bring down ch'i.

Cow's Milk, they don't list as milk alone, but all cow's milk products
(cheese, cream, etc) list "cooling" in common.

For khuushuur, depending on the meat you use: (should be sheep, can use
others)
Sheep is very heating, good for warming the center, head wind, severe wind
producing sweat, hsu-lao cold-evil, suppliments the center and augments
ch'i.

Goat is neutral an suppliments the 5 kinds of impairments and 7 kinds of
wounds. It warms the center and augments ch'i.

Beef is neutral, good for diabetes, controls leaking of ch'i due to
retching, tranquilizes the center, augments ch'i, and supplements the
stomach. (methinks this implies its a good thing so many Americans prefer
beef, as it is helpful from a lifestyle/diet perspective)


Tell me the other ingredients you are using and I can see if there is info
on them.


Puppy
http://YASA.NYCMongol.com




> -----Original Message-----
> From: Mongols_in_the_SCA@yahoogroups.com
> [mailto:Mongols_in_the_SCA@yahoogroups.com] On Behalf Of kimberly
> kinyon
> Sent: Saturday, September 19, 2009 8:46 PM
> To: Mongols_in_the_SCA@yahoogroups.com
> Subject: [Mongols_in_the_SCA] mongal resipes, can someone help
>
>
>
> Greetings,
>  I had recently asked for recipes. Thank you again for the ideas.
> Now I need to ask a question.
> I've been searching for "Soup for the Qan". I found a review that said
> the book talks about the medicinal properties of the recipes as well as
> the Four humours, "five flavours".
> This weekend I plan on entering some dishes in a cooking competition at
> River Wars, and I'm right now in the process of getting my
> documentation together. I would like to ask, if any one owns the book
> and is willing to share with me the info on medicinal properties and
> the Four humours for the recipes I've chosen (if they are in the book)
> I would greatly appreciate it. The recipes are: Hushuur,Horhog, and
> Poppy seed buns.
>
> Thank You
> Saikhan Saran
>

Greetings,
 I had recently asked for recipes. Thank you again for the ideas.
Now I need to ask a question.
I've been searching for "Soup for the Qan". I found a review that said the book
talks about the medicinal properties of the recipes as well as the Four humours,
"five flavours".
This weekend I plan on entering some dishes in a cooking competition at River
Wars, and I'm right now in the process of getting my documentation together. I
would like to ask, if any one owns the book and is willing to share with me the
info on medicinal properties and the Four humours for the recipes I've chosen
(if they are in the book) I would greatly appreciate it. The recipes are:
Hushuur,Horhog, and Poppy seed buns.
 
Thank You
Saikhan Saran
 
 




[Non-text portions of this message have been removed]

For anybody that was at Pennsic and took puppy's Mongol heraldry class he had a
book called The Coins of Mongol Empire and Clain Tamgha of Khans that was pretty
much unavailable; I know I looked. I have found a place online where you can
download it for free in PDF form. The download is slow but well worth the wait.

http://avaxhome.ws/ebooks/history_military/TheCoinsofMongolEmpireandClainTamghao\
fKhansXIIIXIV.html

Ashir

Interesting! But I don't remember I was among the mercenaries  around  Konotop
and fighting . :) Not to confuse Mongols with Tatars! I wish I could play a
Tatar though, but I hope you'll find some Mongolian volunteers nearby.
Good luck!




________________________________
From: esjada2003 <jrjada@...>
To: Mongols_in_the_SCA@yahoogroups.com
Sent: Saturday, August 29, 2009 5:24:13 AM
Subject: [Mongols_in_the_SCA] An invitation to the Battle of Konotop


Greeting Puppy and all Mongols and Tatars!
The Sienkiewicz Society, a groups of 17th century Polish, Lithuanian and Kozak
reenactors would like to invite any Tatars to our 'big event' of 2009.
This years senario is The BATTLE OF KONOTOP on Oct, 3,4, 2009.  It should be a
blast, the Poles and Kozaks against the Moscovites, cannons, horses, encampeted
the works.  Hosted by the Ukrainian Homestead Festival in Leighton, PA in NE PA.
We would love to have some battle ready Tatars/Mongols as mercinaries on either
side.
Please contact me ASAP if anyone is interested.  Plenty of room to re-enact and
camp so gerhs and yurts are welcomed.

Thanks
Eryk
The Czarniecki Division
http://groups. yahoo.com/ group/Czarniecki ego/







[Non-text portions of this message have been removed]

Greeting Puppy and all Mongols and Tatars!
   The Sienkiewicz Society, a groups of 17th century Polish, Lithuanian and Kozak
reenactors would like to invite any Tatars to our 'big event' of 2009.
   This years senario is The BATTLE OF KONOTOP on Oct, 3,4, 2009.  It should be a
blast, the Poles and Kozaks against the Moscovites, cannons, horses, encampeted
the works.  Hosted by the Ukrainian Homestead Festival in Leighton, PA in NE PA.
   We would love to have some battle ready Tatars/Mongols as mercinaries on
either side.
   Please contact me ASAP if anyone is interested.  Plenty of room to re-enact
and camp so gerhs and yurts are welcomed.

Thanks
Eryk
The Czarniecki Division
http://groups.yahoo.com/group/Czarnieckiego/

Thanks everyone for the recipe suggestions.
I can't wait to try them.
Saikhan Saran

--- On Mon, 8/24/09, Avarga Chagadaai <avarga.chagadaai@...> wrote:


From: Avarga Chagadaai <avarga.chagadaai@...>
Subject: Re: [Mongols_in_the_SCA] Mongol recipes
To: Mongols_in_the_SCA@yahoogroups.com
Date: Monday, August 24, 2009, 9:48 PM


 



Booz are great but I prefer the fried version, Huushuur. I taught a
class many years ago at Pennsic on Mongolian food then we made
Huushuur (under Mendee's guidance, of course). The hand out is still
on the Silver Horde website at
"http://silverhorde. viahistoria. com/main. html?research/ MostlyMongolianC
ooking.html".
After revisiting it for the first time in years, I think it needs a
rewrite, but it's still a decent place to start as it has several
recipes and redactions towards the end as well as many references.

On Sun, Aug 23, 2009 at 11:05 AM, Ron Osceola<ronosceola@gmail. com> wrote:
> *Give this a try ....YUM*
> *Steamed Booz*

> On Sat, Aug 22, 2009 at 11:48 PM, kimberly kinyon <
> kimberlykinyon2002@ yahoo.com> wrote:
>> Hello
>> I'm in the search of period Mongol recipes. I would like to find tasty
>> recipes that can serve 8/10 people for pies/tarts, pottages, puddings,
>> meats, vegetable, noddles and sweets if possible. Also if there is
>> somewhere
>> I can find documentation for them.


















[Non-text portions of this message have been removed]

Booz are great but I prefer the fried version, Huushuur.  I taught a
class many years ago at Pennsic on Mongolian food then we made
Huushuur (under Mendee's guidance, of course).  The hand out is still
on the Silver Horde website at
"http://silverhorde.viahistoria.com/main.html?research/MostlyMongolianCooking.ht\
ml".
  After revisiting it for the first time in years, I think it needs a
rewrite, but it's still a decent place to start as it has several
recipes and redactions towards the end as well as many references.


On Sun, Aug 23, 2009 at 11:05 AM, Ron Osceola<ronosceola@...> wrote:
> *Give this a try ....YUM*
> *Steamed Booz*

> On Sat, Aug 22, 2009 at 11:48 PM, kimberly kinyon <
> kimberlykinyon2002@...> wrote:
>> Hello
>> I'm in the search of period Mongol recipes. I would like to find tasty
>> recipes that can serve 8/10 people for pies/tarts, pottages, puddings,
>> meats, vegetable, noddles and sweets if possible. Also if there is
>> somewhere
>> I can find documentation for them.

*Give this a try ....YUM*

*Steamed Booz*

*Apparently cooking and serving boiled lamb without spices is not a deeply
rooted Tuvan-Mongolian tradition, and members of the two cultures
occasionally part from old habits in favour of paprika, pepper, marjoram,
etc. One Tuvan friend liked to cook with dried chili pepper flakes, not
always easily found in the market of Kyzyl. Feel free to add salt, paprika,
pepper or marjoram to the minced lamb as you desire; the traditional meat is
unspiced. *

* The pattern of the pinched edges of booz and khoorshoor is a matter of
competition and pride. Several delicate forms can be made by the fingers,
the smaller and thinner is the better for booz. The edges should not be very
thin for the khoorshoor, because it burns when frying. *
*Ingredients*

    * *
    - * Mix flour and a little water (salting permitted) to make dough. *
    - * Flatten the dough to a thickness of 2 or 3 mm. In college kitchens,
    use wine bottles to flatten the dough. (The bottles should be emptied
    beforehand.) *
    - * Cut the dough into discs, roughly 10-15 cm in diameter. A cup or
    glass is useful as a pooza cutter. *
    - * Fill the discs with minced lamb (with the fat). *
    - * Put the disc of dough in your palm, and form a ball in your hand by
    pinching the edges of the dough together; leave a little opening on top
    (important!). *
    - * Steam for about 20 minutes.** *

* *

* The meat boils in its own juice, keeping all vitamins, minerals, trace
elements, etc. You eat it by hand, opening your mouth BIG! *
* You'll need from 5 to 15 balls per person. This is the famous booz
(Mongolian name) or pooza (Tuvan name).

Saral Ba'apagai
(Ron Osceola)
*
On Sat, Aug 22, 2009 at 11:48 PM, kimberly kinyon <
kimberlykinyon2002@...> wrote:

>
>
>
>
> Hello
> I'm in the search of period Mongol recipes. I would like to find tasty
> recipes that can serve 8/10 people  for pies/tarts, pottages, puddings,
> meats, vegetable, noddles and sweets if possible. Also if there is somewhere
> I can find documentation for them.
>
> Thanks
> Saikhan Saran
>
> [Non-text portions of this message have been removed]
>
>
>



--
Love and Blessings,
Ron Osceola, CHT

http://groups.yahoo.com/group/bearintuitions
804.385.0485


[Non-text portions of this message have been removed]

<The recipes from that book would best be considered a Yuan dynasty version
of Imperial Cooking. I don't think it has many of the more mundane recipes
your average nomad would eat.>

Puppy, have you actually had the Mongol versions of these recipes?  I was at the
FIRST Naadam feast and coming from a Midwestern melting-pot background, Mongol
food must take a LOT of getting used to!

ESPECIALLY that Suutei Tsai...my tablemates and I could NOT drink that!
I DO remember that dessert--which was some sort of Won-ton like noodles fried
crisp with something sweet on them was good...and some sort of meat-roll things
too...

Sorry, but I can`t make it out to Nadaam this year; but Gunnarr will be coming
with his pal Tigernach to win the fourth Naadam "Iron Man" competition--in a
row!

  heh, heh...


♥ barbary rose ♥
my little ol` web page






________________________________
From: Luigi Kapaj <puppy@...>

<snip>
If you are near the Eastern Kingdom and want to try them:
http://silverhorde. viahistoria. com/warriorsnaad am/
[/event plug]

The recipes from that book would best be considered a Yuan dynasty version
of Imperial Cooking. I don't think it has many of the more mundane recipes
your average nomad would eat.
>snip>

For soups, you start with one of two bases. Either Suutei Tsai (Mongolian
milk tea) or a meat broth. More often you would mix the two for a soup,
heavier on the tea. <snip>

For noodles, you would do a dish called Tsuivan. <snip>

If you want a really decadent recipe, one nomads love but avoid because it
is wasteful, try the real Mongolian barbeque. Take a freshly slaughter sheep
and remove the innards. Heat up stones in a hot fire, put them inside the
carcass and tied it up closed with the stone inside. Let it cook from the
inside out.

Puppy
http://yasa. nycmongol. com

.




[Non-text portions of this message have been removed]

Honestly, I have  never made or eaten  a  Boodog.  What a shame! :)
But Khorkhog is easier to make and uses the same "technology" as Boodog. I can
try to produce a recipe  for a Khorkhog which I am planning to do some day later
with my friends here.  I will then post it for anybody interested. I am sure you
tried the Khorkhog too, so you can share your recipe too.




________________________________
From: Luigi Kapaj <puppy@...>
To: Mongols_in_the_SCA@yahoogroups.com
Sent: Sunday, August 23, 2009 3:26:05 PM
Subject: RE: [Mongols_in_the_SCA] Mongol recipes


No, I haven't tried the one with the stones. But I've heard so much about
how good it is.

All the other ones I've had, some frequently as Mendee like to make them.
She's the chef not me, so all I can offer is a general description from
watching her cook.

If you have a full recipe to share, please do!

Pup

> The one with the hot (red) stones, have you ever tried it by yourselves
> Puppy? It is kind of complicated, so you should explain it more in
> details, step by step.  Yeah, it is delicious. But not everyone can do
> it, this Mongolian Barbeque; one needs some skill. If I am not
> mistaken, it's called "Boodog".







[Non-text portions of this message have been removed]

No, I haven't tried the one with the stones. But I've heard so much about
how good it is.

All the other ones I've had, some frequently as Mendee like to make them.
She's the chef not me, so all I can offer is a general description from
watching her cook.

If you have a full recipe to share, please do!

Pup



> The one with the hot (red) stones, have you ever tried it by yourselves
> Puppy? It is kind of complicated, so you should explain it more in
> details, step by step.  Yeah, it is delicious. But not everyone can do
> it, this Mongolian Barbeque; one needs some skill. If I am not
> mistaken, it's called "Boodog".

The one with the hot (red) stones, have you ever tried it by yourselves Puppy?
It is kind of complicated, so you should explain it more in details, step by
step.  Yeah, it is delicious. But not everyone can do it, this Mongolian
Barbeque; one needs some skill. If I am not mistaken, it's called "Boodog".







________________________________
From: Luigi Kapaj <puppy@...>
To: Mongols_in_the_SCA@yahoogroups.com
Sent: Sunday, August 23, 2009 10:54:13 AM
Subject: RE: [Mongols_in_the_SCA] Mongol recipes


For documenting period recipes from the Mongol Empire, you can use Soup For
The Qan by Paul Buell. (Get the first printing if you can, it retailed $100
cheaper and has all the same relevant material)

[event plug]
Yesterday I hosted a few people preparing the Warriors Naadam feast where
they tested a recipe from that book for a period version of corn dogs.
Actually it was bean batter fried sausages... REALLY good.

If you are near the Eastern Kingdom and want to try them:
http://silverhorde. viahistoria. com/warriorsnaad am/
[/event plug]

The recipes from that book would best be considered a Yuan dynasty version
of Imperial Cooking. I don't think it has many of the more mundane recipes
your average nomad would eat.

For meat, lamb or goat. The fattier the better and cook it well done. A
freshly slaughtered animal would have the innards only cooked on the first
day for that size crowd. The organ all cooked together and thrown in a pot
where each person will cut off a piece and grab it. Blood sausage would be
included in that. Honored guests would be served the fatty tail first. Bones
are boiled into a broth. Crack the bones and eat the cooked marrow. Remember
to eat with your hands.

For soups, you start with one of two bases. Either Suutei Tsai (Mongolian
milk tea) or a meat broth. More often you would mix the two for a soup,
heavier on the tea. Then add either small meat dumplings, or millet.

For noodles, you would do a dish called Tsuivan. Make a flour and water only
dough, let it sit an hour or two. Roll it flat and spread some oil on it.
Then roll it up and slice it into 1/4 inch-ish wide rolls of noodles. You
cook this (not too sure how, think fried) with small pieces of meat and root
vegetables like turnips.

This food is a little bland, but if you use lamb for all the meats, the fat
will give it a bit of sweetness. The noodle dish takes well to things like
hot sauce if you want some flavor. Its very hardy, perfect after a long day
of herding animals or melees.

In central Asia you get a version of rice pilaf called plav.

If you want a really decadent recipe, one nomads love but avoid because it
is wasteful, try the real Mongolian barbeque. Take a freshly slaughter sheep
and remove the innards. Heat up stones in a hot fire, put them inside the
carcass and tied it up closed with the stone inside. Let it cook from the
inside out.

Puppy
http://yasa. nycmongol. com

.







[Non-text portions of this message have been removed]

For documenting period recipes from the Mongol Empire, you can use Soup For
The Qan by Paul Buell. (Get the first printing if you can, it retailed $100
cheaper and has all the same relevant material)

[event plug]
Yesterday I hosted a few people preparing the Warriors Naadam feast where
they tested a recipe from that book for a period version of corn dogs.
Actually it was bean batter fried sausages... REALLY good.

If you are near the Eastern Kingdom and want to try them:
http://silverhorde.viahistoria.com/warriorsnaadam/
[/event plug]

The recipes from that book would best be considered a Yuan dynasty version
of Imperial Cooking. I don't think it has many of the more mundane recipes
your average nomad would eat.

For meat, lamb or goat. The fattier the better and cook it well done. A
freshly slaughtered animal would have the innards only cooked on the first
day for that size crowd. The organ all cooked together and thrown in a pot
where each person will cut off a piece and grab it. Blood sausage would be
included in that. Honored guests would be served the fatty tail first. Bones
are boiled into a broth. Crack the bones and eat the cooked marrow. Remember
to eat with your hands.

For soups, you start with one of two bases. Either Suutei Tsai (Mongolian
milk tea) or a meat broth. More often you would mix the two for a soup,
heavier on the tea. Then add either small meat dumplings, or millet.

For noodles, you would do a dish called Tsuivan. Make a flour and water only
dough, let it sit an hour or two. Roll it flat and spread some oil on it.
Then roll it up and slice it into 1/4 inch-ish wide rolls of noodles. You
cook this (not too sure how, think fried) with small pieces of meat and root
vegetables like turnips.

This food is a little bland, but if you use lamb for all the meats, the fat
will give it a bit of sweetness. The noodle dish takes well to things like
hot sauce if you want some flavor. Its very hardy, perfect after a long day
of herding animals or melees.

In central Asia you get a version of rice pilaf called plav.

If you want a really decadent recipe, one nomads love but avoid because it
is wasteful, try the real Mongolian barbeque. Take a freshly slaughter sheep
and remove the innards. Heat up stones in a hot fire, put them inside the
carcass and tied it up closed with the stone inside. Let it cook from the
inside out.


Puppy
http://yasa.nycmongol.com



.

Hello
I'm in the search of period Mongol recipes. I would like to find tasty recipes
that can serve 8/10 people  for pies/tarts, pottages, puddings, meats,
vegetable, noddles and sweets if possible. Also if there is somewhere I can find
documentation for them. 
 
Thanks
Saikhan Saran




[Non-text portions of this message have been removed]

I hope you don't mean us:
http://www.nycmongol.com/item.html?show=14&id=k060001

Most pricing models for translation are based on pages of text. We offer
this as calligraphy for just such requests.

Puppy



> Greetings,
>
> I am in need of three words translated into mongolian script. I have been
> researching translations online and what I have found is that the services
> that offer translation are ridiculously expensive, and finding software to
> write mongolian script is exceptionally well hidden. I was wondering if
> anyone had any resources I could check out or the ability to write "Honor"
> "Justice" "Mercy" out in mongolian and post it here?
>
> Sechequr Qara
> Caid
>

Greetings,

I am in need of three words translated into mongolian script. I have been
researching translations online and what I have found is that the services that
offer translation are ridiculously expensive, and finding software to write
mongolian script is exceptionally well hidden. I was wondering if anyone had any
resources I could check out or the ability to write "Honor" "Justice" "Mercy"
out in mongolian and post it here?

Sechequr Qara
Caid

Hello all,

    I am looking for help with some Mongolian terms/titles.  I need some ideas
for a title of a camp officer in our camp.  This person is in charge of the camp
kitchen and in charge of offering drinks (hospitality) to guests.
    I looked up in Sechen Jagchid's book- Mongolian Culture and Society.  It
mentioned many titles of camp officers during Chinggis Khaan's time and some of
the terms I found were:

bo'urchi- (those who personally prepared the imperial meals)
and
darachi- (men who were in charge of the wine)
    Are these sound translations and are there other, better terms out there for
this office?  Thanks in advance for any help.
Yzermongol

Is anyone familiar with the catalog from this exhibit?

http://www.bundeskunsthalle.de/index.htm?ausstellungen/dschingiskhan/index.htm

I am curious about what artifacts are presented, especially arms,
armor, clothes, day to day items etc.

Any feedback would be awesome.

Ogedei.

Hi all,
I enjoyed reading the posts on www.coldsiberia.org. Just letting you know if
anybody is interested to visit this site.
Mendee

Author:            Watson, William, 1917-2007.

Title:             The arts of China 900-1620 / William Watson.

Physical Description:
                    286 p. : ill. (some col.), map ; 30 cm.

Series:            Yale University Press Pelican history of art.

Publisher/ Date:   New Haven : Yale University Press, c2000.

LC Subjects:       Art, Chinese.

Other Subject Terms:
                    Visual arts History
                    China

Notes:             Companion vol. to Arts of China to 900.
                    Includes bibliographical references (p. [272]-278) and
                       index.

Contents:          1. Landscape Painting under Northern Song 960-1126 -- 2.
                       Decorative Style under Song: the Earlier Phase -- 3.
                       Decorative Style under Song and Jin: the Later Phase --
                       4. Painting under Southern Song 1127-1279 -- 5.
                       Architecture I: Tomers and the Imaginary -- 6.
                       Architecture II: The Wooden Frame, Brick Building,
                       Domestic -- 7. Sculpture -- 8. Landscape, Plants and
                       Trees Painted under Yuan 1279-1368 -- 9. Mural Painting
                       -- 10. Painting under Ming 1368-1643 -- 11. Decorative
                       Themes under Yuan and Ming.

Summary:           "This book covers the most prolific and broad-ranging
                       period of Chinese art history, from the Song Dynasty
                       with its spectacular landscape paintings to the Ming
                       Dynasty with its lovely pottery.".
                    "William Watson considers architecture, painting,
                       sculpture, and the decorative arts in equal balance. He
                       follows styles and motifs as they are developed in each
                       medium from one province to another and discusses
                       materials and techniques as well as the iconography and
                       function of every art form.
                    He also explores relationships between one media and
                       another, tracing, for example, the influence of Buddhist
                       iconography on sculptural traditions and on the
                       architecture of temples and towers and showing how
                       ceramic ornament affected the development of ornament in
                       other media."--BOOK JACKET.

LCCN:                 94049679

ISN:               0300073933
Material Type:     Book

--- In Mongols_in_the_SCA@yahoogroups.com, Mariann Eaves <drmrsgal@...> wrote:
>
> ... there is surviving architecture from the Yuan Dynasty.  I've recently
> run across 20th C photos of some Beijing, China here *
> http://tinyurl.com/eastasiastudies* <http://tinyurl.com/eastasiastudies>* *and
> alot of the scroll work on the buildings and engraved fountains look alot
> like some of the same designs that I find in scrolls from the Yuan Dynasty.
>
> Really my question is, Do we know of any surviving temples that were built
> by Kublai?
>
> YIS
>
> Saraqan Uneged
>
> --
> If the only tool you have is a hammer, you tend to see every problem as a
> nail.
>   - Abraham Maslow
>
>
> [Non-text portions of this message have been removed]
>

... there is surviving architecture from the Yuan Dynasty.  I've recently
run across 20th C photos of some Beijing, China here *
http://tinyurl.com/eastasiastudies* <http://tinyurl.com/eastasiastudies>* *and
alot of the scroll work on the buildings and engraved fountains look alot
like some of the same designs that I find in scrolls from the Yuan Dynasty.

Really my question is, Do we know of any surviving temples that were built
by Kublai?

YIS

Saraqan Uneged

--
If the only tool you have is a hammer, you tend to see every problem as a
nail.
   - Abraham Maslow


[Non-text portions of this message have been removed]

Greetings,
   Just an update on the Husaria Tour of Poland II.  We are still looking for
folks to join our tour,we are only half full right now. We have some spaces left
BUT we do need to fill theses seats if we are to make the trip a reality.
   One of the focus' of the tour is visiting the Vivat Vasa event
http://www.zamek-gniew.pl/.  The event centers around a 2 day battle
re-enactment and daily life in a 17th century Polish castle featuring winged
hussars knights, Kozaks and Swedish opponents, etc, etc.  The rest of the tour
is spent visiting beautiful cultural and historical sites in Gdansk, Malbork,
Torun, Warsaw, Czestochowa and Krakow.
   If any of you would like to see or actually participate in this major 17th
century event with the winged hussars THIS IS THE YEAR TO DO IT! In 2010 we will
focus on another time and theme.
   Good news, Mary from PAT Tours has also informed me that August flights have
not been cheaper in years.
   More good news, right now the zloty is worth more to us this year than last
giving you more buying power while you are in Poland.
   A lot of hard work has gone into planning this one of a kind trip but we need
your support. For you re-enactors and history buffs this is a great opportunity
to experience the history of Poland, stay in an 800 year old castle and be
thrilled by charging units of Polish winged hussars!!!
   The Husaria Tour is August 11-24, 2009.  If you have any friends or relatives
who would be interested please pass this on to them.
   Contact me for a brochure and more details on this unique trip.

Pozdrawiam
Eryk

I agree with Puppy.
Mendee (a male) :)




________________________________
From: "puppy@..." <puppy@...>
To: Mongols_in_the_SCA@yahoogroups.com
Sent: Wednesday, June 3, 2009 11:15:28 AM
Subject: Re: [Mongols_in_the_SCA] Mongol language question: caves and horses





> So the confusion on the names (at least my confusion) ... If he's a Mendee
> and she's a Mendee... does this say that there isn't a gender specific
> spelling on nicknames?
> Or is that because they are modern Mongol names?

A little of both. The are both nicknames for modern style compound names
with the same first part. Some names are gender specific and some are not,
though I'm not certain about these. My wife is Mendsaikhan and he is
Mendbayar, Mendee being the nickname for both. The nickname is not gender
specific.

You want to really get confused, among Buryats (but not Khalkha or other
tribes) "Mendee" is a toast they repeat when they drink. Its like saying
"Salud" or "To your health!" It got really confusing the first time I hung
out with a couple of Buryats.

Puppy







[Non-text portions of this message have been removed]

Thanks Puppy. Yeah, there is no way of escaping from being confused with  a
female. :) Trying to avoid the name Mendy because it refers, as I understand, 
mostly to women, but  it looks like with Mendee is also no better: you found
already a female one.:)
Well, I can learn something here from  others too and  that is very exciting.
Warm greetings from California  to your wife too.
Mendee




________________________________
From: "puppy@..." <puppy@...>
To: Mongols_in_the_SCA@yahoogroups.com
Sent: Wednesday, June 3, 2009 10:41:37 AM
Subject: Re: [Mongols_in_the_SCA] Mongol language question: caves and horses





Mendee,

Thought that was you. Welcome! You'll find this group a bit more
interested in Mongolian culture then the Yurt Community list, though
typically focused on Mongol Empire period. Its good to have more real
Mongolians around when discussing culture.

Hope no one confuses you with my wife Mendee. :)

Puppy (aka Luigi)
http://www.NYCMongol.com







[Non-text portions of this message have been removed]