And yes, skordalia is the garlic dip. As opposed to my old prof, the dip
that reeked of too much garlic.
-Kevin
----- Original Message -----
From: "Candace Cottrell" <[EMAIL PROTECTED]>
To: "CF-Community" <[EMAIL PROTECTED]>
Sent: Tuesday, October 28, 2003 2:27 PM
Subject: Re: Ethiopian!
> You mean the restaraunt or the fish?
>
> 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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