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<p>[QUOTE="TIF, post: 2454971, member: 56859"]Oh dear Cloacina... cannot be unseen! <img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie41" alt=":depressed:" unselectable="on" unselectable="on" /></p><p><br /></p><p>...</p><p><br /></p><p>So many favorite foods and this thread is making me hungry!</p><p><br /></p><p>Top five cuisines: Thai, Indian, Ethiopian, Italian, and anything creative involving the combining of cultures <img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie1" alt=":)" unselectable="on" unselectable="on" /></p><p><br /></p><p>Have you ever eaten at an Ethiopian restaurant? I've only had the pleasure a few times but wish I could eat it every week. I've tried and failed miserably at making injera on many occasions and may resort to an ad in the paper: "WANTED: someone to teach me how to make Ethiopian food. Urgent. Call day or night." My attempts at "authentic" Indian food have only been so-so and I may run an ad for that too.</p><p><br /></p><p>Here's a typical Ethiopian platter (picture lifted from wikipedia)</p><p><br /></p><p><img src="https://upload.wikimedia.org/wikipedia/commons/0/03/Alicha_1.jpg" class="bbCodeImage wysiwygImage" alt="" unselectable="on" /></p><p><br /></p><p>The various stews are plopped onto this fascinating bread (injera). It's made from tef flour or a combination of tef and wheat flour. It ferments naturally (or mildews and rots naturally, in my attempts) and when properly prepared has a nice sourdough tang and odd stretchy-spongy texture. You tear off a piece of injera and use it to grab morsels of the stews. Mmm mmm good. The best part of the meal is eating the last of the injera with all of the juices soaked in.</p><p><br /></p><p>I particularly like the stew shown in the middle of this platter: doro wat, a spicy chicken and boiled egg concoction made with a spice paste called berbere.</p><p><br /></p><p>Edited: Whoops, I forgot to post a coin <img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie8" alt=":D" unselectable="on" unselectable="on" /></p><p><br /></p><p>Hmm, what pairs well with Ethiopian food? I don't have any coins from that area, but here's a nice Egyptian tetradrachm:</p><p><br /></p><p>[ATTACH=full]513553[/ATTACH] </p><p>PTOLEMAIC KINGS of EGYPT</p><p>Ptolemy I Soter as satrap, 323-305 BCE</p><p>AR tetradrachm, 27 mm, 17.0 gm (Attic standard)</p><p>Alexandreia mint, struck 311 BCE</p><p>Obv: Diademed head of the deified Alexander right, wearing elephant skin</p><p>Rev: AΛEΞANΔPOY; Athena Alkidemos advancing right; to right, eagle standing right on thunderbolt above ΔI</p><p>Ref: Svoronos 33; Zervos series D, issue XIII; SNG Copenhagen 14; BMC 7[/QUOTE]</p><p><br /></p>
[QUOTE="TIF, post: 2454971, member: 56859"]Oh dear Cloacina... cannot be unseen! :depressed: ... So many favorite foods and this thread is making me hungry! Top five cuisines: Thai, Indian, Ethiopian, Italian, and anything creative involving the combining of cultures :) Have you ever eaten at an Ethiopian restaurant? I've only had the pleasure a few times but wish I could eat it every week. I've tried and failed miserably at making injera on many occasions and may resort to an ad in the paper: "WANTED: someone to teach me how to make Ethiopian food. Urgent. Call day or night." My attempts at "authentic" Indian food have only been so-so and I may run an ad for that too. Here's a typical Ethiopian platter (picture lifted from wikipedia) [IMG]https://upload.wikimedia.org/wikipedia/commons/0/03/Alicha_1.jpg[/IMG] The various stews are plopped onto this fascinating bread (injera). It's made from tef flour or a combination of tef and wheat flour. It ferments naturally (or mildews and rots naturally, in my attempts) and when properly prepared has a nice sourdough tang and odd stretchy-spongy texture. You tear off a piece of injera and use it to grab morsels of the stews. Mmm mmm good. The best part of the meal is eating the last of the injera with all of the juices soaked in. I particularly like the stew shown in the middle of this platter: doro wat, a spicy chicken and boiled egg concoction made with a spice paste called berbere. Edited: Whoops, I forgot to post a coin :D Hmm, what pairs well with Ethiopian food? I don't have any coins from that area, but here's a nice Egyptian tetradrachm: [ATTACH=full]513553[/ATTACH] PTOLEMAIC KINGS of EGYPT Ptolemy I Soter as satrap, 323-305 BCE AR tetradrachm, 27 mm, 17.0 gm (Attic standard) Alexandreia mint, struck 311 BCE Obv: Diademed head of the deified Alexander right, wearing elephant skin Rev: AΛEΞANΔPOY; Athena Alkidemos advancing right; to right, eagle standing right on thunderbolt above ΔI Ref: Svoronos 33; Zervos series D, issue XIII; SNG Copenhagen 14; BMC 7[/QUOTE]
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