It was pretty pleasing, though I might have asked
for a bit of hottener-upper for myself, but I didn't
want to overtax the staff. The below (I sent along a
different version not long ago, but this one was
made for the Hoareshold) would have gone well.

I should have thought to 1) ask you if you wanted such, and then 2)
asked the staff myself, especially as the young lady that was serving us
was the one that had offered it as an option when I was setting things
up....

Ehh, my idea was to make life easier for the girl,
who seemed to have enough to do.

I still didn't understand Edith's absence at that
jolly occasion, which no doubt she would have
enjoyed. I hope it was as she said a time thing
and not a lack of resources thing.

I think most likely it was as she said... wanting the time to work on
the sausages she'd promised Carol for the brunch, and the big bowl of
potato salad she planned to bring the next day to Lydia's...

I keep forgetting that many people spend too much time
sweating the little things when they cook. Bonnie (mine,
not yours) made a dish that required over an hour of
constant work and said that even though she liked it (it
was from Bon Appetit), she'd never make it again. After
reading the text I told her that I'd teach her to make it
and better in 10 minutes.

+

Collards can always use a dose of smoked pig. Spinach,
pig or dairy product. Garlic is nice with both.

Agreed.

See below.

It struck me that they might have been a little free with
how they ladled the stews onto the injera; but more likely,
my vision coupled with the free trade of morsels and
sometimes whole platters might have confused me.

They set up the portion size according to how many the platter is
supposed to be for, in this case each of the specials platters was for
three people... had we been hungrier, I've known them to offer seconds
of the vegetable accompaniments... I had expected a slightly larger
portion of the gored gored, actually I was expecting a separate plate
with the gored gored and the accompanying sides.... it's possible that

I had been hoping for a bigger dose of gored gored,
but it's just as well, because there were people over
[i]there[/i] who didn't eat any of it, so I figure
those who liked it got enough.

that was the usual portion for an entree version of it... But the way
we were doing it, passing the platters up and down the table, and nine
of us eating from all the platter portions... yeah, that could make a confusion easily... ;) But it all was good, and I think that nobody
went away hungry... :)

It was an interessting experiment - perhaps life would
have been easier for everyone but the dishwasher if we
had the dishes served in dishes. The way we were actually
served made for more of what we have come to think of as
authentically Ethiopian, though, not that any of us has
ever been there.

The niter kibbeh was a little high and might have
done well with a bit of cooking, at least as a
contrast. Of course, I would not have sniffed at a
meal of raw gored gored, rare gored gored, and
cooked gored gored.

Now that sounds quite intriguing... an interesting study in the
contrasts and all... :)

Not only that, with a little study and effort we
could do it ourselves.

Tibs We't - Chunks of beef, sauted with onions and garlic and simmered in a sharp and flavorful berbere sauce. As above with
the lamb but a little tougher and just a bit less gamy.

I thought there was also a portion of Tibs Alicha... with the turmeric sauce...

Possibly, in which case I might well have left it for
those who were not so enthusiastic about raw meat.

Possible... seems that almost everyone had at least a taste of the kitfo
and the gored gored, though... :)

... those who wanted it ... .

---------- Recipe via Meal-Master (tm) v8.01

Title: Feijoada
Categories: Beans, Beef, Portuguese, Linguica, Sausages
Yield: 6 servings

3 c Dried black beans 1/2 lb Chuck beef
Water 1/2 lb Salt pork
1 lb Carne seca (sun-cured salted Salt & freshly ground
black
-beef) -pepper
2 lb Raw smoked tongue 2 lg Cloves garlic, chopped
1/2 lb Linguica defumada 2 ts Shortening
-(Portuguese sausage)

Wash the beans well & soak them overnight in water to cover. Soak the
dried
beef separately in water to cover. Drain the beans.

Add 6 cups water & cook, covered, adding water as needed, until the beans
are tender, or about 2 1/2 hours. As soon as the beans are cooking,
begin
adding the other ingredients.

Cut the carne seca into 1 1/2" squares & add to the beans. Peel the
tongue
& cut it into large cubes. Cover with water & bring to a boil. Simmer 2
minutes, drain, & add to beans.

Prick the sausages with a fork, cover with water, boil a few minutes,
drain, & add to the beans. Cut the chuck in half & add to the beans. Cut
the salt pork into 1/2" slices & add to the beans. Season the stew with
salt & pepper.

When the beans are tender, brown the garlic lightly in the shortening.
Add
about 1 cup of the beans, mash, & return to the large pot of beans.
Adjust
the seasonings.

Remove the pieces of meat to a hot platter & turn the beans into a
chafing
dish or bowl.

Serve with braised pork loin, collards, onions in sauce (recipes below),
sweetened orange slices, & hot rice. Cook the rice according to package
directions, adding 1 1/2 Tbsp. shortening & 1/2 tsp. vinegar for each 2
cups uncooked, long-grain rice. Source unknown, looks plausible.

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