RE: Fw: [CH] Good Eats, Now Cookwise, now Al Roker
RisaG (radiorlg@yahoo.com)
Thu, 12 Sep 2002 08:22:50 -0700 (PDT)
I also once had an Ethiopian meal, served at a
restaurant in Washington D.C. My sister was the lawyer
for the restaurant and she was invited by the owner to
bring her family. We went and it was very interesting.
The food was served without utensils as Matt said. It
was served with a bread of some kind (The Frugal
Gourmet has a recipe for it made in an electric
skillet). Also a few salads and a few dishes on a
round pizza pan, sort of. I was not a chile-head at
the time and don't remember much about the food itself
except for the Berbere paste that was used on it. That
was quite spicy as I remember.
I have several ethiopian recipes somewhere - I know
there is a whole section in the Frugal Gourmet On Our
Immigrant Ancestors and also in one of the Moosewood
Cookbooks - the one on Sundays.
The food is very interesting and very spicy. The bread
is ripped into pieces and it is used to grab the food.
RisaG
--- "T. Matthew Evans" <matt.evans@ce.gatech.edu>
wrote:
> A few years back, while in San Francisco, my wife
> and I ate at an Ethiopian
> restaurant that had one some sort of "Best in the
> Bay Area" award for a few
> years running.
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