We have a street cart here that serves dorowot with injera (a sort of flat
bread). I think I know what I'm having for lunch.
-Kevin
----- Original Message -----
From: "Adam Churvis" <[EMAIL PROTECTED]>
To: "CF-Community" <[EMAIL PROTECTED]>
Sent: Saturday, October 25, 2003 3:19 AM
Subject: Re: Ethiopian!
> > 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
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>
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>
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>
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