the fermentation, which gives it its characteristic scent and flavor. I'm
lucky enough to get it fresh, baked by natives. No substitute. If it would
last the journey then I'd send you some injera, but it would be a science
experiment by the time it got there. :(
My favorite part of Ethiopian food is "Gursha," which is the act of pinching
a small morsel of food using a torn-off piece of injera, then placing it in
your wife's mouth. It's the perfect little way to say "I love you" over and
over without saying a word. You slowly feed one another for an hour, gently
touching each other's lips with delicious little gifts, followed by pleasant
smiles...
...and you end up skipping the movie. :)
Respectfully,
Adam Phillip Churvis
Member of Team Macromedia
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----- Original Message -----
From: "Deanna Schneider" <[EMAIL PROTECTED]>
To: "CF-Community" <[EMAIL PROTECTED]>
Sent: Monday, October 27, 2003 11:24 AM
Subject: Re: Ethiopian!
> Huh! That is trippy. No wonder I haven't been able to make good injeria.
The
> millet flour just doesn't quite cut it. I should probably find some online
> source of teff and order some. Do you have a fav injera recipe? I've only
> tried one so far, and like I said, I was unimpressed.
>
> > 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.
>
>
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