Sunday, September 30, 2012
Start with some teff, a tiny Ethiopian grain and pound it furiously in a stone mortar until you have flour. Or you can buy teff flour. Any good health food store will have both. Put about a cup of the flour in a bowl and add water until you have a smooth batter. Cover with a towel. The next day add a little more teff flour and water. Continue for one week adding more each morning. It will be sour and smell funky. Next heat a very large non stick skillet and generously daub with butter. Make sure your batter is quite thin, add a pinch of salt too. Pour in about a cup of batter and swirl around so the entire pan is evenly covered. It will hiss and sizzle and little holes will appear. Cover the pan briefly to steam through. You don't need to turn it over or flip, just carefully remove with a spaluta and set aside on a platter. It will be nice and tart and chewy. On top you put little piles of stewed lentils, spicy stewed chicken (doro wat) and cauliflower or okra. Anything. You eat by tearing off little bits of the njera and picking up mouthfuls of the food.
Saturday, September 29, 2012
The cover parodied here is a post BS&T era album of recovered recordings. I dare you to listen to some of their best songs, absolutely fantastic. And after tasting this chili just now, this is too. Tastes like chocolate, which is SO weird because there is none in it. Just smooth, really dark, a little bitter, some sweetness, iron, spice. And nibblie bits of ear. Wonder if I could make this into a candy bar? Notice the blood stain on the poster too!
Sunday, September 23, 2012
Take one cup of well chilled solid duck or chicken fat and cream in one cup of coarse grained unrefined sugar. Add one egg, a capful of vanilla and a dash of cinnamon and freshly grated nutmeg. Add in the chilled onions, a handful of crushed walnuts and enough flour to make a dough you can roll into balls. The more flour you add, the more cakey they will be. The less you add, the crisper. Roll out small balls and place them on a baking sheet lined with tinfoil. Bake at 350 degrees for 45 minutes. They will look and have the texture of Mexican wedding cookies, so sprinkle with powdered sugar if you like.
Makes 28-30 cookies. Serve with good bourbon, sit on the porch and enjoy at about 5:00 on a Sunday afternoon on the first day of fall.
Monday, September 17, 2012
Sunday, September 16, 2012
Saturday, September 15, 2012
Friday, September 14, 2012
Sunday, September 9, 2012
Tuesday, September 4, 2012
What kind of fish did the ancient Greek gastronome Archestratus recommend not be ruined with fancy nonsense like cheese? Just oregano and salt is best. What is this fish called today?
I'd be willing to send another copy if anyone can answer this weird question. From what city were these books mailed to my office? I passed through it just a few of weeks ago.