Text 14631, 129 rader
Skriven 2008-10-02 20:24:10 av Michael Loo (1:18/200.0)
  Kommentar till text 14521 av Burton Ford (1:123/140)
Ärende: 51st 10
===============
 -=> Burton Ford said to All <=-

 BF> For our 51st Anniversary [last Monday] we went last Saturday to an
 BF> Ethiopian restaurant in Rochester.   We had never had Ethiopian food 
 BF> that we know of.  It seemed like a fine adventure.

Congratulations on the milestone and the good meal. The cool
thing about Ethiopian restaurants is that if you don't
understand what the waiter is saying, you can just keep
responding "wot?" and everything will be fine.


 BF> On the bread perimeter were four piles of different veggie sides, 
 BF> a kind of salad, one of creamy chick peas, one of a dark greens 
 BF> chopped small, and one creamy veg that was delicious but I can't 
 BF> remember what it was. All of those sides were tasty as all get out.

The way they do greens even I would eat them. Last time I had the
creamy veg it was cabbage.

 BF> Across the middle were three piles of meat "wat"... each a kind of
 BF> stew  I think.  The first was beef in light colored unknown sauce.  It
 BF> was  not spicy, but it had a very different taste that I can't
 BF> describe.   I would hardly have known it was beef, but it was a great
 BF> new taste.

Sort of curried, but not quite. It can be really spicy, though,
if you ask for it that way.

 BF> The second was two large boned pieces of chicken, and one hard boiled 
 BF> egg, all in a Berbera sauce [if I remember] that was dark and
 BF> contained chilies... just enough to make it warm and delicious.  As
 BF> some of you  know I ain't wild about chicken, but that was stupendously
 BF> good.   The egg was the only thing we did not finish... it was just an
 BF> egg. [g]

Eggs, though, are a luxury in a land where chickens are
hard to come by. I might have eaten the thing even though
I didn't particularly want to.

 BF> The third was the best... lamb stew in the same Berbera sauce. 
 BF> Shirley  is not yet crazy about lamb [she hates the cooking smell] but
 BF> she  loved that stew as much I did.

Lamb I have tended not to cook at home, though I do like it eating
out, for this very reason. Same with fish, kidneys, and so on.

 BF> The most adventurous part of the meal was the eating!  A basket of 
 BF> injera served with the food plate.  It contained of 2-3" rolls of 
 BF> injera about 3-4" in width.  We learned quickly to use a few inches 
 BF> of the bread to grab the food and transfer it to our mouths.  Great 
 BF> fun!  We also tore out pieces of the Injera on the plate which was 
 BF> wet with the juices from the stews.  But the neat roles from the 
 BF> basket were easier to use.   We did half and half I guess.

 BF> Just a great experience that I highly recommend to those who have 
 BF> not done it.

And Butch probably managed to be ladylike through the whole thing.

 BF> My lady was a wonderful Dinner companion.

I would bet on that.

 -=> Burton Ford said to Dave Sacerdote <=-

 B4d> The dark smell that I was familiar with, but 
 B4d> I never has it so ... ripe, I guess you'd call it.  It was soft, 
 B4d> almost like a Brie.  The others I had in the past were a lot 
 B4d> firmer.  Delicious!  I wonder if that was a fluke, or if I can age 
 B4d> it a bit in the fridge and get that great soft texture?
 sas-> Mmmm, that is how Epoisses is supposed to be. 

Indeed. One of the few cheeses I'll gladly spend pills on.
But the aftereffects are like those of cabbage and dairy
combined.

 BF> The earlier ones came from the local Wegmans.  The latest was 
 BF> from a big one.   I wonder if the local cheeses were too young?
 BF> Or too old?

The great soft texture and smelliness come with age. So I guess
too young.

 BF> I'll have to watch locally and check it out the next time the have
 BF> it... and maybe complain a bit.

Throwing the old weight around, eh.

___------- Recipe via Meal-Master (tm) v8.01

      Title: Berbere Marinade
 Categories: Hot, Ethnic, Marinade
      Yield: 1 servings

      1 sm Onion                               1 ts Fenugreek seeds, optional
      2 sm Cloves garlic (2 t.)              1/8 ts Ground cinnamon
      1    Inch piece fresh ginger           1/8 ts Ground cloves
      2 ts Cracked black peppercorns         1/8 ts Ground allspice
      1 ts Red pepper flakes or to             1 tb Salt or to taste
           -taste                            1/3 c  Imported paprika
      1 ts Coriander seeds                   1/2 c  Olive oil
      1 ts Cardamom seeds                    1/4 c  Lemon juice

  Source: FOODday, July 9, '91 From: Valerie Whittle

  The Berberes are a nomadic tribe in northern Africa.  Fenugreek is a
  rectangle-shaped seed with a pleasantly bitter flavor.  Look for it in
  Indian and Middle Eastern grocery stores.  I have used this marinade with
  great success on tuna, pork tenderloin and sirloin steak.

  Finely chop onion.  Mince garlic and ginger.  Place onions, garlic, ginger,
  peppercorns, red pepper, coriander, cardamom, fenugreek, cinnamon, cloves,
  allspice, salt and paprika in dry skillet and cook over medium heat 3 to 4
  minutes, or until spices are lightly roasted and fragrant. Combine roasted
  spice mixture, olive oil and lemon juice in blender and puree to smooth
  paste.  Spread paste on meat and marinate overnight. WARNING: A little of
  this spicy mixture goes a long way!

  Makes enough marinade for 1 1/2 pounds tuna, pork tenderloin and sirloin
  steak.

___--


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