Checking around I found one garage that had an online
reservation available - it was $18, and if it came to
that I would have dissuaded you from your quest, and

I also noticed that on Saturday and Sunday, parking is free at that
garage.

Makes sense, as Silver Spring isn't as much of a weekend
entertainment destination as, say, Bethesda.

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

I grabbed the tail. Did not see the fins.

Of course not. I didn't see the tail!

Perhaps the server placed the head pointing at you.

Heh, she did point the front end (headless) towards me,
but I suspect that was not the only reason I didn't see
the tail.

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

We put the yellow peas in with it - I hope a recooking
did good for them.

I liked them then, and reheating did tender them up a little bit. I
agree that they could have been cooked a bit more to start with.

We were quite early for dinner; I suspect they had made
a fresh batch, and it wasn't quite ready yet, but it was
what we ordered, so out it came.

Was that anything like the beef we had at the restaurant?
I rather liked that but thought it could be quite a bit
spicier.

Any thing that you get at a restaurant could have been a bit spicier for you:-}}

Sometimes an order of extra-spicy comes out challenging
hot, the kitchen going, you don't think we cook it
spicy enough, here you are, jerk! which unless it's made
with Habbies or extract doesn't faze me. But just as often
my request is ignored, and I have to ask for supplemental
heat on the side.

Here is the recipe. It has berebere spice in it. I do not recall which
of the two versions of berebere we used (one is dry, one is wet). I'll
post both of them in another message.

They're pretty similar. I'd be inclined to make the
dry one to have on hand.

I suspect that it was the dry version since there is wine in this recipe
and the dry lasts a lot longer on the shelf.

Exactly.

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

Title: Beef and Cardamon
Categories: Ethiopian
Yield: 8 Servings

3 c Peeled/thinly sliced Onions
-half yellow/half red
1/2 c Spiced butter
2 lb Lean beef, cut into 3/4 inch
-cubes

That's a lot of onions, but I approve. Why the
half yellow, half red I wonder.

1/4 c Berbere sauce
1/4 ts Ground cumin
1 ts Ground cardamon seeds
1 ts Grated fresh ginger
2 ea Cloves garlic, crushed
1/2 ts Black pepper
1/2 c Dry red wine
1 c Water
ds Salt to taste

So the berbere is essentially tweaked to the
requirements of the recipe. I'd reverse the
proportion of cardamom to cumin, but then I am
exceptionally fond of cumin.

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

Title: Spicy Lentil Stew (Yemiser W'et)
Categories: Ethnic, Vegetarian, Soups/stews
Yield: 8 servings

1 c Lentils 1 tb Sweet Hungarian paprika
1 c Onions, chopped 2 c Tomatoes, chopped
2 ea Garlic cloves, chopped 1/4 c Tomato paste
1/4 c Ghee 1 c Vegetable stock
1 tb Berbere 1 c Green peas, fresh or
frozen
1 ts Ground cumin Salt & pepper

Rinse & cook lentils. when done, drain & set aside. Reserve stock for
later in the recipe.

Saute onions & garlic in the ghee till onions are just translucent. Add
berbere, cumin & paprika. Saute for a few minutes longer, stirring
occasionally to prevent anything from burning. Mix in tomatoes & tomato
paste. Simmer 10 minutes. Add stock & continue simmering.

When lentils are cooked, mix them into the saute. Add green peas & cook
another 5 minutes. Add salt & pepper to taste.

Serve with Injera bread or pita bread.

Sundays at Moosewood Restaurant

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