Tonight’s Dinner

Hi, Greg.

Do you eat Ethiopian food with your hands? I know that’s how it’s done, but I can’t imagine you eating without utensils.

Hello, R1.

Yes, sometimes. But not always.

One uses the injera to scoop up the food.

Please excuse my misspelling of ‘injera.’

I'm on my way.

Honestly, it’s not your spelling error that is the most objectionable part of your post.

[quote] Honestly, it’s not your spelling error that is the most objectionable part of your post.

Well don’t keep us in suspense, R5.

It isn’t an Ethiopian holiday. It would be more appropriate to make soul food.

Ah. It figures some of you would go there.

My menu choice for tonight has nothing to do with tomorrow’s holiday.

I happen to really like Ethiopian cuisine and it takes some dedicated time in the kitchen to make it.

I was going to make bœuf bourguignon, but decided to devote much of my afternoon to preparing Ethiopian.

Fuck off and DIE, creep.

What in the world?

[quote] Fuck off and DIE, creep.

Do you kiss your mother with that mouth?

I'm making baked potato soup and a lettuce salad. It's what Doctor King would have wanted.

Do they know it's MLK Day time at all?

Another meatloaf. It's fine, but maybe too much Worchestershire. Eaten with yellow rice. I had to throw out a bowl of collards when I realized they had been in my fridge since New Year's Day!!! UGH.

I lived in Washington DC for years and had Ethiopian food too many items. Having disliked it at the outset, through the years i was dragged to way more than enough restaurants and dinners to reassure myself. No, it wasn't that i caught the restaurant on a bad night.

I like texture and Ethiopian food is baby food, to say the most charitable thing about it. Mush. Slop bucket stuff. Served with that annoying spongy pancake bread that sucks up the sauce and the liquidy bits. Goat, vegetarian, it doesn't fucking matter. It's all like eating dog vomit.

After a certain number of years, I would just blurt out:Oh, no, you go ahead and carry on without me. I've had Ethiopian food against my will too many times and never again. But you enjoy!

^ well boo to you.

I happen to like Ethiopian food. It's great. Love zilzil tibs with injera. Get rid of that pepper though - it burns going in and out. And they make collard greens!! The only thing I don't like is the raw minced beef, I forget what they call it - something similar to tatare or that French Beef Americaine.

Eat caca and drop dead, Drek.

Great way to honor MLK's life work and his Ethiopian heritage.

[quote]I can’t imagine you eating without utensils.

That's right! Now go ahead and have that fried chicken. Or hamburger or a hot dog. Or popcorn. Or apple. Or that plate of nachos.

^Food that is creamy and wet is a little different than eating fried chicken or a hamburger.

Understand?

[quote] Great way to honor MLK's life work and his Ethiopian heritage.

I said nothing about honoring anyone.

It’s just that since tomorrow is a holiday, I felt free to spend more time in the kitchen today than I might otherwise.

Voilà!

As it happens, I’m out of Ethiopian tonite as well. In NC.

Wish I were eating that tonight.

[quote] I’m out of Ethiopian tonite as well. In NC.

You’re out of Ethiopian?

We must purchase from the same grocery store or chain, OP.

Yes, me, I'm having Twat.

I love Doro Wat. It’s one of the tastiest dishes ever. I even made it for a dinner with Ethiopian friends. They told me it was really good but couldn’t believe I made it.

Like white people have such elegant cuisine. Bunch of pasta with mayonnaise and they call it dinner.

I agree, Egalandy.

Do you recall what recipe you used?

If you like my Ethiopian MLK feast, you're going to love my chimichanga taco salad. I serve it in honor of Cinco de Mayo, the holiest day on the Mexican calendar. All of my Mexican friends rave it's the best-- and most authentic-- Mexican fare in Boston.

Wat?

::barf::

[quote] If you like my Ethiopian MLK feast, you're going to love my chimichanga taco salad. I serve it in honor of Cinco de Mayo, the holiest day on the Mexican calendar. All of my Mexican friends rave it's the best-- and most authentic-- Mexican fare in Boston.

I sometimes prepare classic Mexican food, but never chimichanga taco salad.

Grow up.

[quote] And yes, I make my own niter kibbeh, berbere, and injerra.

I always have to run next door and borrow some from the neighbors.

You are very fortunate, R35.

It takes hours to make those Ethiopian staples.

The Ethiopians must have a lot of time on their hands to make staples.

[quote] The Ethiopians must have a lot of time on their hands to make staples.

The process involved in preparing niter kibbeh, which is used in a good many Ethiopian recipes, does suggest that Ethiopians spend a lot of time in the kitchen.

Time well spent.

I’m happy that you have started to refer to Doro Wat by it’s Amharic name.

[quote] Do you eat Ethiopian food with your hands?

Not only do you eat with your hands, you can also stuff food into someone else’s mouth. It’s a thing.

[quote] Wat?

Stew.

[quote] The only thing I don't like is the raw minced beef, I forget what they call it - something similar to tatare or that French Beef Americaine.

Kitfo

[quote] I’m happy that you have started to refer to Doro Wat by it’s Amharic name.

“Started”?

Did I ever call it anything else?

And for afters, a Sandra Lee kwanzaa cake. A perfect meal for remembering the honor of the late Dr. Reverend!

Ethiopian food was my dinner last night, not tonight.

[quote] A perfect meal for remembering the honor of the late Dr. Reverend!

Oh, dear.

It’s the late Rev. Dr. Martin Luther King Jr.

I'm making this chicken parm recipe according to someone who shared it. Making with a side of rice and steamed broccoli. Has nothing to do with the holiday. Just liking the look of this one.

R1 Greg02116: Makes me think of that restaurant scene in Barefoot in the park.. Maybe this is dumb, maybe it's my glass of red wine but it brightened my mood. Bon appetit :)

Greg, your dinner looks fantastic. That said, I grew up mostly in DC, ate Ethiopian food frequently at one time but will never choose to eat it again. It's quite rich.

Thanks for such a nice message, R45!

A friend said injerra was like eating a wet soggy pancake, I can make that myself.

Yes, R46, it is quite rich.

I’ve never had it in a restaurant—I’ve only had my own.

[quote]Did I ever call it anything else?

I think you were just saying an English version of the name.

Greg, why did you abandon your former authenticated handle, BostonPete?

Also, Kansas City whatever.

[quote] Also, Kansas City whatever.

Huh?

Greg is not AIKC.

Sounds like it all pretty much goes in the same consistency in which it will come out?

[quote] Greg is not AIKC.

The very idea.

[quote] Sounds like it all pretty much goes in the same consistency in which it will come out?—Assuming it’s prunes for dessert as usual

That’s right, R55.

Have you always been so unsophisticated?

I don’t think of Ethiopian food as being rich. There are a lot of lentils, yellow split peas, collard greens and the like, at least in what I order. It’s one of those cuisines I wouldn’t attempt at home myself, like sushi I’ll leave it up to the experts. We have a very good one here that does delivery. Just had it on Sunday.

[quote] It’s one of those cuisines I wouldn’t attempt at home myself, like sushi I’ll leave it up to the experts.

It’s not difficult to prepare, but it is very time consuming. And it requires many whole spices and other ingredients that one may not have in the pantry..

R41 Nobody doesn't like Sandra Lee.

There’s only one recipe for Doro Wat, r30, or rather, I’m only familiar with one. I like that it’s not terribly difficult. My husband went to a conference in Addis years ago and found that locals eat goat raw. He’d gone to a bar with local colleagues and saw a restaurant worker walk in with a dead goat. Tradition has it that Ethiopians ate their meat raw during their wars because a cooking fire would attract the enemy. They continued the tradition.

Don’t you have to steam injera as part of the cooking process? I don’t know anyone who makes it so I’m impressed!

Comfort food for dinner tonight: mushroom stroganoff I made it with morels, chanterelles, oyster and portobello mushrooms. Not to mention an entire bottle of wine.

Got a free butterball turkey from work at Christmas. Already bought one before getting it so froze that one. Put it in the fridge to thaw this week. So tonight a turkey dinner, stuffing, cranberry sauce and mashed potatoes.

Because where I am the weather is in the 30s early am but soon to go springish. Then warm fairly soon after. I would not be able to make this till next winter, otherwise.

I just got done stuffing it, tying it and putting in oven. I use a covered roaster so it cooks fairly quickly, for a turkey, 3 hours. 18 pound bird. It’s not even 11 yet. An early dinner.

Bump