So I made the Turkish slashed eggplant dish for which Dale posted
a recipe here. I substituted small regular eggplant for the long
ones called for and canned tomatoes for the fresh; otherwise the
ingredient list was pretty much right. Oh, I omitted the parsley,
substituting minced garlic. I also tried to cut zebra stripes as
described in the recipe, but the first one was such a pain that I
just slitted the others. The flavors ended up I think as desired.
I served tomato pilaf on the side, and everyone seemed okay with
the meal.

==

Dale has been interested in the apparent transformation of
part of Silver Spring into a kind of Ethiopiatown, so he
showed me a list of likely places to check out for an early
supper before our trek to the airport. We ended up choosing
Lucy in downtown Silver Spring, named after the famous fossil
hominid, which/who had been discovered in Ethiopia. It wasn't
the highest rated place in town, but it had a relatively
extensive menu, and the poorer reviews on the Internet rang the
same changes - slow service, too hot and spicy (horrors) and,
(even more horrors) frequented mostly by Rthiopians. We figured
these cavils could be dealt with, the first by showing up at a
slack hour.

It's a plain but pleasant room, with a stage in the front
corner for a band (live music several times a week, but
we were thankful not on this date). There were at least two
front-of-house staff, one who did things like pour water, the
other, who had some command of English, to do most of the
customer interaction.

We started with sambusas (samosa analogues), one apiece, rather
large and relatively expensive. We ordered two lentil and two
beef, but Apparently we got three meat; Bonnie got the only
vegetarian one, which was al dente legumes in an Indian-currylike
treatment. The others were ground beef dry cooked with red and
black pepper powders and I think a green herb but not much of it.
Both kinds were quite good and quite filling.

We had a bottle of somewhat sweet slightly oxidized tej from the
Enat winery in Oakland, which I've had before; it's not bad but
is overpriced compared to where I'd had it before.

I really wanted to try the fried croaker served with tomato salad
and rice, so I got that. It was a moderately small whole perchlike
thing, a bit under a pound with bones, fried very hard so the tail,
fins, and many but not all the surface bones were crisp and edible.
The meat was firm and white, not too distinctive nor too fishy.
I'm guessing that the hard frying is a result of Ethiopia being
connected to the shore just by a daylong train trip, so available
fish is not of the freshest. On the side came an emulsified hot
sauce made of some kind of fat and I think jalapenos; this livened
things up considerably and came in handy with the other dishes,
which we found pleasantly spiced but by no means hot.

On the injera came the usual dollops of thisthat, but here the
injera's metal plate was compartmented, which earned praise. I
ordered the first three thisthats; the others came.

Key wot was our meat dish - beef cooked with onion in a quite
dark clove-heavy curry. This was my favorite, because it was beef,
relatively highly spiced, and had some gristle and fat.

Shiro wot was a stew of crushed legumes, also highly spiced in
a brown way, satisfying but a small portion. I'd have preferred
more of this and less of

Kik alicha, somewhat undercooked yellow split peas in a sauce
of onion, turmeric, a little hot spice, and much garlic. The
issue was with the crunchiness of the peas. A pity, as it tasted
pretty decent otherwise, and there was a lot of it. The Shipps took
most of this home with the extra rice; I hope reheating improved it.

There was more of that tomato salad as well, which we hadn't ordered,
as well as two other unordered things, which though by no means bad
were my least favorite. I think they might have been charged for.

Yatakilt wot was green beans, potatoes, and carrots cooked in
ginger, onions, and garlic; and then bringing up the rear was a
blob of fine-diced plain beets.

The injera here is of a very modest tanginess. The restaurant
claims that it is made with imported teff flour. The implication
is that it's from Ethiopia, but I seriously doubt that. Canada?

Our dessert was another bottle of tej.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 06-21-19 20:39, Michael Loo <=-
spoke to All about 556 MD eats <=-

Dale has been interested in the apparent transformation of
part of Silver Spring into a kind of Ethiopiatown, so he
showed me a list of likely places to check out for an early
supper before our trek to the airport. We ended up choosing
Lucy in downtown Silver Spring, named after the famous fossil
hominid, which/who had been discovered in Ethiopia. It wasn't
the highest rated place in town, but it had a relatively
extensive menu, and the poorer reviews on the Internet rang the
same changes - slow service, too hot and spicy (horrors) and,
(even more horrors) frequented mostly by Rthiopians. We figured
these cavils could be dealt with, the first by showing up at a
slack hour.

Not least to mention that it was only less than a two block walk from
one of the Metro garages. The garage was not at all full, but took
$2.50 worth of quarters. I read that on Saturday and Sunday, parking is
free.

We had a bottle of somewhat sweet slightly oxidized tej from the
Enat winery in Oakland, which I've had before; it's not bad but
is overpriced compared to where I'd had it before.

The only Tej I have had was a fairly dry white honey wine from a nearby Maryland winery. This was quite sweet and had a color closer to honey.

I really wanted to try the fried croaker served with tomato salad
and rice, so I got that. It was a moderately small whole perchlike
thing, a bit under a pound with bones, fried very hard so the tail,

I have never seen a perch that large. The ones I caught when we lived
in Wisconsin probably ran closer to four ounces. Not much left after I
fileted them for Gail:-}}

fins, and many but not all the surface bones were crisp and edible.

I grabbed the tail. Did not see the fins.

The meat was firm and white, not too distinctive nor too fishy.
I'm guessing that the hard frying is a result of Ethiopia being
connected to the shore just by a daylong train trip, so available
fish is not of the freshest. On the side came an emulsified hot
sauce made of some kind of fat and I think jalapenos; this livened
things up considerably and came in handy with the other dishes,
which we found pleasantly spiced but by no means hot.

I tasted a little bit of that sauce, and decided to do without. Glad
that you liked it.

On the injera came the usual dollops of thisthat, but here the
injera's metal plate was compartmented, which earned praise. I
ordered the first three thisthats; the others came.

It is the first place that I have seen where they put saucers on the
tray and then the injera -- which is how they kept the items
compartmented.

Kik alicha, somewhat undercooked yellow split peas in a sauce
of onion, turmeric, a little hot spice, and much garlic. The
issue was with the crunchiness of the peas. A pity, as it tasted
pretty decent otherwise, and there was a lot of it. The Shipps took
most of this home with the extra rice; I hope reheating improved it.

A lot of extra rice. That is going to be part of our dinner tomorrow
(Sunday). We will add a container of Ethiopian beef that we had in the freezer. I don't think that Gail or I have cooked at all this week. It
has been eating out, your cooking, eating out, and then microwaving
leftovers.

There was more of that tomato salad as well, which we hadn't ordered,
as well as two other unordered things, which though by no means bad
were my least favorite. I think they might have been charged for.

I suspect not. The total bill for food alone was about $60, which for
four dishes sounds about right.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Domates Ke Pipriya (Meat Stuffed Peppers)
Categories: Main dish
Yield: 1 servings

6 md Green peppers
1 lb Ground beef
1/2 c Raw rice, well rinsed
1/2 c Parsley (leaves only),
-chopped
1 ts Salt
1/4 ts Black pepper
1 c Water
2 tb Tomato paste

1. Cut out the stem end of each pepper, and scoop out and discard
seeds and ribs.

2. Mix together the beef, rice, parsley, salt, and pepper. Stuff
each pepper about 3/4 full to allow for expansion of the rice. Put
the peppers in an oiled baking dish.

3. Mix the water and tomato paste together and pour it into the pan.
Cover and bake in a preheated 350 degrees F oven for 45 minutes.
Uncover and bake for 10 minutes more. There is very little sauce.

Serve warm.

VARIATIONS:

TOMATO

Use 6 medium-size ripe but firm tomatoes. Cut 3/4 of the way through
the top of each tomato, leaving the top attached. This is the lid
that one lifts up to scoop out most of the insides, leaving a firm
wall. Mix the tomato centers with the beef, rice, parsley, salt, and
pepper. Stuff the tomatoes, put into a roasting pan, and pour the
sauce around. Bake in a preheated 350 degrees F oven for 45 minutes;
uncover and bake for 10 minutes more.

EGGPLANT

Use 6 small eggplants weighing a total of about 1-1/2 pounds. Cut the
blossom ends of each eggplant (not the stem ends) crossways, 3 inches
deep, so that you have an opening with 4 prongs. Bring 2 cups of
water to a boil in a large pan, add the eggplants, cover, and cook
for 8 to 10 minutes. Drain well and cool. Open the prongs of each
eggplants and stuff it with about 1/2 cup of the same meat/rice
stuffing used for the green peppers. Put the eggplants in a baking
dish and follow the same steps as for other vegetables.

SQUASH

Yellow summer squash or zucchini. Cut off the stem ends of the
squashes. Scoop out and discard the interior, leaving a firm wall.
Use the same stuffing and system of cooking as for the green peppers.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright
1992 Published by Donald I. Fine, Inc., New York, N.Y.

From: D. Pileggi

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:56:15, 23 Jun 2019
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