Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site ut-sally.UUCP Path: utzoo!linus!decvax!mcnc!philabs!cmcl2!seismo!ut-sally!riddle 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.") --- {ihnp4,harvard,seismo,gatech,ctvax}!ut-sally!riddle