where where you when we where going...
feed her a hard boiled egg...
sounds interesting.
-----Original Message-----
From: Adam Churvis [mailto:[EMAIL PROTECTED]
Sent: Monday, October 27, 2003 2:40 PM
To: CF-Community
Subject: Re: Ethiopian!
Give me your address and I'll send you some, plus a recipe. The trick is
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
Advanced Intensive ColdFusion MX Training
ColdFusion MX Master Class:
January 12 - 16, 2004
http://www.ColdFusionTraining.com
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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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