--- In [email protected], "curtisdeltablues" <[EMAIL PROTECTED]> wrote: > > Shemp, > > I just found your original post, nice one. > > Robert Johnson from "Dust My Broom", 1936 > > I'm gunna call up Chineee, see is my good gal over there, > I'm gunna call up Chineee, see is my good gal over there, > If she's not in the Philippine Islands, she must be in Ethiopia > somehwhere. > > There are so many Ethiopians here that everytime I sing that lyric in > Alexandria their heads whip around! I think they believe I am making > it up on the spot to get their attention, but it is based on the idea > that Ethiopian woman are especially beautiful and were legendary way > back in the 30's.
Ethiopian women are often stately, tall, and beautiful. Great accent, too. > > > --- In [email protected], "shempmcgurk" <shempmcgurk@> > wrote: > > > > --- In [email protected], "curtisdeltablues" > > <curtisdeltablues@> wrote: > > > > > > Sal, > > > > > > I think you are talking about Puris right? I don't mess with deep > > > fried stuff much myself. I am usually only cooking for one or two > > so > > > it is too much trouble. I make flat breads on a nice thick pizza > > > stone, that makes a huge difference for all breads including > > pizzas. > > > I recently went to NYC to see how they make pizzas in the last few > > > remaining coal ovens, Grimaldi's in Brooklyn is one. Coal cooks at > > > 800 degrees compared to about 600 for a wood oven. They get a > > char on > > > the bread and I was chasing that flavor in my own oven. I figured > > out > > > how to do it in my gas oven. I put the pizza stone on the bottom > > of > > > the oven and crank it up to broil to pre-heat for almost an hour, > > > Then I cook the thinly rolled pizza for about 5 minutes. After > > that I > > > put it under the broiler to broil the top for another 3 minutes. I > > > swear it is as good as any pizza in NYC's coal ovens! > > > > > > I spend some time here in DC talking to traditional cooks about how > > > they make their foods. I find that it is the best way to start a > > > conversation with people from other cultures. Lately I am chasing > > > traditional Ethiopian Injera bread made from Tev, millet flour. > > > > > > > > Ah, now you're talking about my favourite cuisine. > > > > I had heard of Ethiopian cuisine for over 20 years and never > > bothered to try it. > > > > Well, I was dragged to one about 5 years ago and it instantly became > > my favourite. Injera is incredible and although the restaurant I go > > to offers meat dishes it just isn't necessary with all the wonderful > > vegetarian dishes available in this cuisine. > > > > Making injera: yes, I've tried on two or three occasions to make it > > myself. I bought a whole bunch of tef on-line and let me tell you: > > it was incredibly difficult to make...not the mixing and fermenting > > part (which took about 2 or 3 days) but the actual making of the > > crepe-like injera. And I thought making dosa was hard...it's a > > cinch compared to injera. > > > > Have you tried it yet? If so, what were your experiences? > > > > Also, what ratio did you do the millet to tef...and did you mix the > > millet in with the tef before the fermenting (I assume you did)? > > > > I've become quite friendly with the owner of the Ethiopian who owns > > the restaurant I frequent. He has an almost religious dedication to > > tef, which he claims is the most complete grain on the planet (hey, > > all those gold-winning Ethiopian long-distance runners all grew up > > on it, so there's gotta be something to it!). > > > > All I know is, I can have a stomach ache before eating Ethiopean > > and, after, it will be gone. > > > > > > > > > > Most > > > Ethiopians here don't even bother to make it, they just buy it. I > > > have to talk to the grandmothers to get the good tips! > > > > > > Food obsessions is the luxury of having no kids. I'm sure when > > yours > > > get a little older you will be back at the rolling pin! > > > > > > > > > > > > --- In [email protected], Sal Sunshine <salsunshine@> > > > wrote: > > > > > > > > Curtis, > > > > > > > > Yeah, great place. I first started going there with a couple of > > > > friends when the food at CNL was crummy (pretty often) and that > > was a > > > > wonderful change...and it was also, of course, OTP, making it > > even more > > > > enjoyable. :) Those were the days. > > > > > > > > That's great that you got to know the family and learned some > > cooking > > > > techniques. At one point I was pretty good at making that puffy > > type > > > > of Indian bread (can't think of the name right now) but quit > > because I > > > > figured kids and hot oil didn't mix too well. Now we get take- > > out but > > > > at some point I hope to get back to making it myself, as I love > > Indian > > > > cooking too. > > > > Sal > > > > > > > > On Oct 26, 2006, at 10:47 PM, curtisdeltablues wrote: > > > > > > > > > Sal, > > > > > > > > > > That's great that you remember Parus. It was run by a South > > Indian > > > > > woman and her two daughters. Very homey and simple. She > > taught me > > > > > how to toast the coriander seeds and coconut for Sambar, and > > how to > > > > > let the Idli batter ferment properly to get that great > > sourness. I > > > > > can equal her Idlis and Sambar from her help, but not her > > Dosas. I > > > > > think you really need a griddle to make them right. She was > > really > > > > > sweet to me and spent a lot of time teaching me her cooking > > methods. > > > > > I was much more into getting the details down then her two > > daughters! > > > > > Since it was an easy walk from the center it must have been a > > > > > movement mecca for all the years it was in business. I went > > there > > > > > first in 1983 when I first met you at the CNL. I know one > > daughter > > > > > got married and had a baby after college, and the other was in > > college > > > > > the last time I talked with her. I'm guessing it closed in > > the mid > > > > > 90's. Since South Indian style is my favorite by a long shot, > > I am > > > > > always trying any place that serves South Indian food, but > > none are as > > > > > charming and delicious as that place. It attracted a great > > mix of > > > > > people, a funky crowd. I made some Besan Dhoklas and coconut > > chutney > > > > > tonight, so it really made me think of Parus and her kindness. > > > > > > > > > > > > > > > --- In [email protected], Sal Sunshine > > <salsunshine@> > > > > > wrote: > > > > >> > > > > >> On Oct 26, 2006, at 9:21 PM, curtisdeltablues wrote: > > > > >> > > > > >>> Was the South Indian restaurant Parus on T street opened > > when you > > > > > were > > > > >>> there? She taught me to make Idli and dosa and Sambar. It > > is gone > > > > >>> now, but I loved that place. > > > > >> > > > > >> Curtis, > > > > >> I'm pretty sure that was the place I was trying to think of, > > where I > > > > >> used to go with a couple of friends. Was it a small place, > > just > > > a few > > > > >> tables, self-serve, on some little side-street off Dupont > > Circle? If > > > > >> so, I loved that place too. > > > > >> > > > > >> When did it close? > > > > >> > > > > >> Sal > > > > > > > > > > To subscribe, send a message to: [EMAIL PROTECTED] Or go to: http://groups.yahoo.com/group/FairfieldLife/ and click 'Join This Group!' Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/FairfieldLife/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/FairfieldLife/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
