I use the term "Red Wat" (or "Wot" -- it's phonetically transliterated from
Amharic, so you can almost pick your own spelling) with Anglos so it doesn't
sound like a disease (beri-beri). Tee hee :)
Anyway, the mixture you refered me to looks very different from what I use,
which is much more heavily weighted on the cardamom side. I mean, it's
really perfumed, and the signature of paprika just doesn't seem so
prevalent. Frankly, though, I would have wanted more paprika in the mixture
to suit my tastes. I'm going to give the mixture you gave me a try.
Hey-- about the injera flat bread: I learned that the teff flour they make
it out of isn't even flour at all; each microscopic little spec of dust in
the "flour" is actually an entire teff seed. It's the world's smallest
seed. Pretty trippy.
Respectfully,
Adam Phillip Churvis
Member of Team Macromedia
Advanced Intensive ColdFusion MX Training
ColdFusion MX Master Class:
January 12 - 16, 2004
http://www.ColdFusionTraining.com
Download CommerceBlocks V2.1 and LoRCAT from
http://www.ProductivityEnhancement.com
The ColdFusion MX Bible is in bookstores now!
----- Original Message -----
From: "Deanna Schneider" <[EMAIL PROTECTED]>
To: "CF-Community" <[EMAIL PROTECTED]>
Sent: Monday, October 27, 2003 8:57 AM
Subject: Re: Ethiopian!
> Adam,
> The "red wot" spice mixture is something called berbere.
>
> Short link:
> http://makeashorterlink.com/?U27E21856
>
> long link:
>
http://www.epicurious.com/run/recipe/view?id=104015&kw=berbere&action="">
>
> I've made a jar of this and use it to make dorowot. Mmmmm. So good.
>
> -Deanna
>
>
> ----- 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
> > http://www.ColdFusionTraining.com
> >
> > Download CommerceBlocks V2.1 and LoRCAT from
> > http://www.ProductivityEnhancement.com
> >
> > The ColdFusion MX Bible is in bookstores now!
> >
> >
>
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