that the Ethiopians eat the raw fat separately - a
wrinkle that has not yet arrived in the restaurants
here in the US.

Do they grind or chop it, or just leave it in a chunk...?

Don't know. I've eaten at Ethiopian restaurants in
a few countries, but Ethiopia is not one of them.

Hmmm.... might have to ask someone that's been there... or maybe came
from there, even.... :)

Could do - you might ask your Abyssinians, and
they might say, oh, we don't do that because
the Rochesterians get weirded out by it, or
possibly they might say, eww, who ever thought
of such a thing.

Yeah, but we're talking about people at the top of
their profession - Neubauer and Vernon being principals
at New York and Cleveland (or was it Chicago?) and McCarty
being the de facto principal (nominally Burt Fine was) in
Boston.

Being at the top of the profession doesn't guarantee feeling secure, though....

That IS true, but one might hope for a tougher
skin at the top.

One might hope, I suppose... ;)

Of course, we see some counterexamples every day.

Yep. So you are lost and come to a crossroads, where
you find the Easter Bunny, a bad viola player, and a
good viola player. You ask them which way to go. The
Easter Bunny says, turn left. The bad viola player
says, go straight, and the good viola player says turn
right. Which way do you go? Well, you go straight. The
Easter Bunny is obviously a hallucination, and a good
viola player is, well, obviously a hallucination.

GROAN. ;)

That was told me by a German viola player.

... Appetisers are those little bits you eat until you lose your appetite.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Dolmadakia (Stuffed Grapeleaves with Rice)
Categories: Appetizers, Greek, Vegetarian
Servings: 75

16 oz Grape leaves
3/4 c Extra virgin olive oil
3 Onions; more if desired
(shredded or minced finely)
1 3/4 c Rice
1 Lemon, juiced
- or more, to taste
Dill; very finely chopped
1 3/4 c -Hot water
3/4 ts Salt
1/4 ts Pepper

Sautee the onion with half the oil. Add the rice and let cook for a few
minutes. Add the dill, the hot water and salt and pepper. Boil for about
5
minutes. Let it cool.

Steam the grape leaves and rinse with plenty of water in a collander.

Wrap the rice mixture with the grape leaves. This is the most difficult
and
time consuming part, although after you are through it a couple of times
you enjoy it the most. It is better if two people work on it
simultaneously, talking, joking etc. You want to make them small in size
(about 1-2 inches.) Do not hesitate to cut big leaves in half. Discard
the
central stem of these leaves and if you can reduce (with a sharp knife)
any
other tough stems it would be good. You want to wrap the rice very
tightly.
You place the rice in one end, fold from the short end and the two sides
and then roll while pushing the rice downwards to pack it really tight.
You
have to do it a couple of times to understand. If they are not tightly
packed they will unroll later. Also be careful to wrap totally, do not
leave any holes.

You arrange the dolmadakia in a casserole, tightly. Make more than one
layers. Add the lemon juice, the rest of the olive oil and 1 1/2 cups of
hot water. Cover them with a plate or something to keep them in place.
Let
them simmer for 35 minutes.

Serve then cold, with strained yogurt or taramosalata. Enjoy.

Georgios

Posted by: rika@informix.com (Rika Tsitsinia)

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