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From: riddle@ut-sally.UUCP (Prentiss Riddle)
Newsgroups: net.cooks
Subject: Re: Ethiopian food  (How hot is hot?)
Message-ID: <2929@ut-sally.UUCP>
Date: Wed, 1-Aug-84 11:52:25 EDT
Article-I.D.: ut-sally.2929
Posted: Wed Aug  1 11:52:25 1984
Date-Received: Fri, 3-Aug-84 02:30:43 EDT
References: <204@bolton.UUCP> <12000005@smu.UUCP> <2879@ut-sally.UUCP>
Organization: U. of Tx. at Houston-in-the-Hills
Lines: 23

One kind soul decided to respond to my questions about Ethiopian food.
Here's what he said:

>> There is an excellent Ethiopian Restaurant just off 7th in Trebecker
>> (spelling?) in NYC, they claim to serve the hottest chicken dish in
>> NYC.  It is called the Abyssinia.
>> 
>> I have eaten lamb and beef there and found it beautifully spiced - I
>> would say that ginger was an important ingredient.  It seems to be
>> similar to Arab/Persian cooking, to some degree.
>> 
>> The traditional way is to eat from a large shallow dish using some thin
>> large pancakes resembling latex doylies (if you can imagine that).  You
>> would have a couple of dishes (food not crockery) in the center and
>> share with the other guests (grab a chunk of pancake, use it to pick up
>> a piece of meat and eat it - mop up the gravy afterwards).
>> 
>> Enjoy.  If the Abyssinia is anything to go by, I'm sure you will.
>> 
>> 		marcus (marcus@pyuxt.UUCP)

--- Prentiss Riddle ("Aprendiz de todo, maestro de nada.")
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