Text 8378, 77 rader
Skriven 2008-06-05 08:26:00 av Michael Loo
     Kommentar till en text av DAVE SACERDOTE
Ärende: Etete 421
=================
 DS> You left out the part where your brother devours it greedily

You got that part right. He eats extremely expeditiously, but
I was surprised to see that he has lost about 30 lbs so instead
of being 2 or 3" shorter and weighing what I weigh (with the
extra weight making a big roll of tummy fat), he actually looks
pretty good, flat belly and stuff. One thing I did notice was
that the young ladies (fairly attractive) who got seated next
to us did give him the once-over - that stopped, of course, as
soon as he opened his mouth. I've been trying to coach him into
not talking nonsense in public and using his indoor voice, but
he actually takes no steps in that direction, so I guess he'll
never get the twice-over.

 DS> and proclaims that it is the best stew he has ever had in his
 DS> life. [g]

If he'd cooked it, he would have done so because he meant it.
If I'd cooked it, he would have done so out of a sense of duty,
the same way he says "hello" every time he sees me, even if it
was five minutes previous.

 DS> Was the lamb/beef thing a typo or was the kitchen really that
 DS> out of synch with the menu?

Kitchen was probably trying to get rid of gristly beef trimmings,
and so they did so in the most expeditious manner - it might have
been "these guys won't know the difference" or "these guys won't
mind," not sure which. Funny thing was that the trimmings were
not particularly generous in serving, whereas the raw meat (I
discover they are called "yebeg alicha: seasoned and marinated
strips of lamb sauteed with onion, garlic, and jalapeno" and
"gored gored: chunks of raw fresh beef seasoned with special
butter, mitmita, pepper) was a nice-size portion. Maybe they
thought I was paying.

New thought - the gristly trimmings might have come off the raw
meat they served me ...

---------- Recipe via Meal-Master (tm) v8.05

      Title: Ethiopian Flat Bread
 Categories: Ethiopian, Breads
      Yield: 1 Servings

    1/2 c  Whole wheat flour
    1/3 c  All-purpose flour
      1 tb Brown sugar
    1/2 ts Salt
    1/4 ts Baking powder
    1/8 ts Baking soda
      2    Beaten eggs
      2 c  Buttermilk
      1 tb Cooking oil

  Stir together the dry ingredients. Mix the wet ingredients, then add all at
  once to the flour mixture. Stir until smooth. Pour 2 tablespoons of the
  batter into a hot greased (preferably nonstick) skillet. Lift and quickly
  rotate the pan so that the batter covers the bottom. Return skillet to
  medium heat. Cook about one minute or until light brown on the bottom.
  Flip. Cook on other side. Repeat with all of batter. Remove to paper
  towels.

  NOTE:  This recipe makes such a perfect pancake that you will want it for
  breakfast with butter and syrup as well as for soaking up spicy sauces
  later in the day. The flatness is what makes it divine.

  Note: this is inauthentic in just about every way.

  Source: The Dinner Table

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