But I have to ask, which is the more interesting post to read... "I used to have an ethiopian girlfriend twice or three times actually a few times"
or "Judy: is this an example of the flow of consciousness you admire so much?" ? --- shempmcgurk <[EMAIL PROTECTED]> wrote: > --- In [email protected], Louis McKenzie > <[EMAIL PROTECTED]> > wrote: > > > > I used to have an ethiopian girlfriend twice or > three times > actually a few times > > > > > Judy: is this an example of the flow of > consciousness you admire so > much? > > > > > > > > > > > > ----- Original Message ---- > > From: curtisdeltablues <[EMAIL PROTECTED]> > > To: [email protected] > > Sent: Tuesday, October 31, 2006 4:29:45 PM > > Subject: [FairfieldLife] Re: The mystery of > injera! > > > > > > 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. > > > > > > --- 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 === message truncated === __________________________________________________________________________________________ Check out the New Yahoo! Mail - Fire up a more powerful email and get things done faster. 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