not so hot pot

For those of you who read me regularly, you might want to know what happened to my hot  pot. I forgot the essential element: heat.  The Chinese or Mongolian hot pot needs real, consistent heat in order to cook the meat or whatever in a broth at table. So the container used for cooking the raw ingredients has to maintain a high heat; that requires an electrical source of heat.  Nope.  I didn't have that.  I checked  Epicurious to figure out a way to present the product I had purchased as a viable, i.e.. edible, dinner for my friend.  Does everyone use Epicurious as I do?  I usually read several different versions of uses of the item I want to incorporate and then I improvise from that. Since I couldn't cook the meat at table, I prepared a pot of Udon noodles with thinly sliced, blanched carrots, snow peas and spinach ready in some of the seasoned broth in which I cooked the raw ingredients. and t them on to of the Udon pot.   Well, they were good ingredients and I did a lot of prep, and it was "good" sort of.  My friend said she liked it and I did too but it wasn't as good as it should have been. I think the fault was with the basic ingredients: : the thawed  meat that went into the pot  was too thin and not fresh enough.Now I have leftovers to cope with.  

Story of my life.