I haven't tried skordalia. It's a garlic dip, yes?
My favorites are chicken souvlaki and pastitsio and of course, baklava.
Candace K. Cottrell, Web Developer
The Children's Medical Center
One Children's Plaza
Dayton, OH 45404
937-641-4293
http://www.childrensdayton.org
[EMAIL PROTECTED]
>>> [EMAIL PROTECTED] 10/28/2003 3:01:35 PM >>>
Opah!
And pass the skordalia.
-Kevin
----- Original Message -----
From: "Candace Cottrell" <[EMAIL PROTECTED]>
To: "CF-Community" <[EMAIL PROTECTED]>
Sent: Tuesday, October 28, 2003 1:49 PM
Subject: Re: Ethiopian!
> I love Greek food.
>
> Candace K. Cottrell, Web Developer
> The Children's Medical Center
> One Children's Plaza
> Dayton, OH 45404
> 937-641-4293
> http://www.childrensdayton.org
>
>
> [EMAIL PROTECTED]
>
> >>> [EMAIL PROTECTED] 10/25/2003 10:01:34 AM >>>
> Um lets see,
>
> Indian (I do a fairly good curry and rogan josh),
> Afghan, Persian, and Turkish,- don't have the equipment for it,
> Greek, tried a few things but with varying success.
> Eastern European, Ukrainian,and Russian I still have my Hunky Bill's
> peirogi maker.
> Scandinavian, My grandmother, who was Norweigian, taught me some dishes
> Portugese and Spanish,
> Cajun,
> Chinese, Thai, Japanese, Malaysian, Asian Fusion,
> Mexican,
> French cooking and
> campfire.
>
> I'm probably forgetting a few here
>
> I've tried cooking about half of these styles with varying success. I grew
> up in a very ethnically diverse city, so I was exposed to a lot of
> different influences growing up.
>
> larry
>
> At 05:19 AM 10/25/2003, you wrote:
> > > Earlier
> > > this week we went out to an excellent Persian restaurant for my
birthday.
> >A
> > > very good time was had by all.
> >
> >Have you ever had fessunjan? It's a Persian chicken/walnut/pommegranate
> >stew served over basmati rice, and it's really quite delicious. Some
> >friends of mine in Florida took me to a Persian restaurant a couple of
years
> >ago where I tried it for the first time, and I've been trying to
reproduce
> >it ever since. Last time my experiment ended up a bit tangy because I
used
> >a too much pommegranate molasses.
> >
> >I did my time cooking Ethiopian dishes about three years ago, and I was
> >lucky enough to have an Ethiopian market nearby. You just can't
reproduce
> >those spices; they don't smell or taste like anything else. Really
perfumed
> >stuff -- especially the "red wat" spice mixture used to make Doro Wat (an
> >Ethiopian chicken stew).
> >
> >What other cuisines do you like? Have you tried cooking any of them?
How'd
> >they turn out?
> >
> >Respectfully,
> >
> >Adam Phillip Churvis
> >Member of Team Macromedia
> >
> >Advanced Intensive ColdFusion MX Training
> >ColdFusion MX Master Class:
> >September 22 - 26, 2003
> ><http://www.ColdFusionTraining.com>http://www.ColdFusionTraining.com
> >
> >Download CommerceBlocks V2.1 and LoRCAT from
>
><http://www.ProductivityEnhancement.com>http://www.ProductivityEnhancementc
om
> >
> >The ColdFusion MX Bible is in bookstores now!
>
>
>
>
>
>
>
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