Aromatherapy raviolis: the new FOOD thread

[clare]

Ethiopian is the best. If it's red, it's 'wat' and usually chicken or beef. If it's dry with green chillies it's  something else that I can't remember the name of. There's an awesome cottage cheese and a tomato salad that my local does. There might be goat in there too.

[YojimboMonkey]

Ethiopian food does rule. We do a dish at home fairly regularly called Zilzil Alecha that is beef in a green pepper sauce. Usually we just serve it over rice though as making injera is a pain in the ass

[clare]

Yeah! Alicha! that's the one I was trying to think of...my local does it quite dry with the chillies and capsicums sliced up. There's also a really really yummy peanut lamb dish that I'm going to find a recipe for.

[jm]

There was an Ethiopian place on Mulberry that I went to shortly after moving here, and I've tried to find it in recent times and I fear that it no longer exists.

[clare]

No, wait! Tibs is what I was thinking of. I think. I haven't found the peanut lamb recipe yet...

[G.C.R]

I've never had Ethiopian. There was a Thai restaurant here that would lease out its premises once a week and become the only actual Ethiopian place in town on those nights, but it was sorta expensive. I've always felt like I was missing out on a good thing here!

OT, I just ate some sushi at my desk, and as I like slathered it with wasabi. Turns out this brand that came with this cheap crappy sushi is about a bazillion times stronger than the reasonably strong wasabi one usually comes across. After three pieces my eyes were watering and the front of my brain felt like it was trying to break out through my forehead. Lunch shouldn't be so painful!

[RoyBiggins]

I've been sick, probably with food poisoning, all day, but man. I've never had Ethiopian food and it is sounding great.  Jim, where's the joint I gotta go to? Demera?

[elpollodiablo]

Man it is so, so good. I could murder another huge platter of little piles of spiced meats and vegetables right now

[El_Josharino]

Oh man, the place I moved out of a couple months ago was literally like 80 feet from a really great Ethiopian joint. I'd always just go and pick any random thing off the menu and it was always incredible, plus I'd spend like 8 bucks and not be hungry for a day and a half.

[Thermofusion]

There are a number of great Ethiopian places back in Charlotte. Doro wat is my jam, mmm.

[edison]

Seconding all the love for Ethiopian food here, though that time I had gored gored without being aware that it was raw meat and was then sick like a dog for three or four days is probably my worst memory of food poisoning ever (that said, most of the five or six meals before that are among my favorite food memories ever, so there's that).

I was really impressed the other day in Karlsruhe when I walked past a place that advertised itself as "African" but was actually Eritrean - sadly, my friends were not really into the idea of checking out, but maybe someday I will.

[cold before sunrise]

eritrean?!

[YojimboMonkey]

I am a lowbrow food genius. I made some chip shop style curry sauce over the weekend (dinner Saturday night was bacon cheeseburgers and curry chips, yum) and for breakfast this morning, I made a sort of Eggs in Purgatory variant, poaching an egg in some of the chip shop curry sauce and serving it over toast. Delicious.

[mountmccabe]

A month or two ago we went to a dairy farm in Western New Jersey and visited their cows. It was fun. We brought home some pork - they feed their pigs on extra whey from making their fantastic cheese - and a top round roast. The former was delicious, the latter was in the slow cooker all day with Hatch green chiles, chipotles in adobo sauce, onions, Negra Modelo, etc.

Eventually the beef got to the point where the chunks lost all structural integrity and fell apart as I tried to rearrange them. Shredding this was laughably easy - I did literally laugh as I gently glided a fork along the side of a chunk and it fell into delicious pieces.

I dry roasted a couple tomatillos. I used the fat I trimmed from the roast to season the pot for the beans, which got the sliced tomatillos once they were ready. And the corn I toasted/pan fried in butter and coriander.

That's the best beans, corn or beans & corn I've ever made. Altogether it's the best dinner I've made in I don't know how long. Oh man.

Picture doesn't do it justice but, hey

[elpollodiablo]

Damn dogg that looks amazing!

I am really going to try to learn to cook this winter. D and I are talking about taking classes once Marin is here and settled enough to be left with family for an evening.

[Ashley]

This christmas I ate:

fish and chips
home made butter chicken, dahl, rice, eggplant
bread, cheese, fruit, stuffed mushroom caps, shrimp, smoked salmon cream cheese roll, home made apple tort, other stuff (this was during a card night with my grandmother + mother + brother, playin' growl / 120's).
sushi (brother's first time!)
seafood crepes (christmas eve tradition)
toutons (fried bread dough with molasses,  christmas morning)
turkey dinner (christmas day, family 1)
goose dinner  (christmas day, family 2)
turkey dinner (boxing day, mom's turkey)
baked brie, escargot, calimari, chauturicie, roast duck with vegetable risotto and brussel sprouts, a lot of wine (my brothers took me out for dinner, sweethearts.  we all like expensive food and expensive wine but usually can't afford it.  it was my brother's first time eating duck.  it was fucking delicious.  we all got very drunk.  it was a good time).
newfoundland lamb dinner. (extended family at my house)

some good, i tell ya b'ys.

now i'm going back to toronto to real life and want to learn how to make a good spaghetti sauce (my mother filled a suitcase with groceries for me, a lot of it is spaghetti noodles).  I like sweet tomato sauces, italian sausage and would like to use fresh tomatos rather than canned (or does it matter?).  I've tried to make tomato sauces before but they just do not work for me.  How do I make it better?

[coldforge]

For sauces, canned is better than fresh.

[El_Josharino]

For sauces, canned is better than fresh.

Believe it or not, this is truth.

[G.C.R]

And the longer you cook them, the better they get. Put in a pinch of salt and a pinch of sugar! And I wontsay more because that'd be telling you how to make spaghetti.

[El_Josharino]

Oh my goodness, the dudes and I went for our annual post-Christmas-blow-way-too-much-cash-on-a-crazy-steak-dinner outing. Oh man. Oh man. Usually we all just get the 18 oz bone-in whiskey ribeye. Tonight we got a little crazy and changed up the cuts a bit. I got the 18 oz bone-in strip, Paul got a huge prime rib, Luke stayed true got the bone-in ribeye, and Tom got a filet, all with the Drover steakhouse's classic whiskey marinade. Everything cooked rare, natch. Loaded baked potatoes all around. Fancy wine. Scotch for dessert. Oh man. Oh man. Best Benjamin I've whittled away in awhile. Now we're playing Super Nintendo and having more whiskey. Yes.

[El_Josharino]

I wish there was a way I could make you all understand how good the steaks were.

[El_Josharino]

There's an outside chance that we're also listening to Scott Weiland's Christmas album.

[Bernard]

ad hoc at home MY ASS
I'm making one of the simplest things up in this piece and I've already had to follow links to three other things. This potato hash better blow my fucking mind.

[Bernard]

just lifted the parchment paper lid off the sliced onions + sachet that has been plinking away for the last hour and my nose had multiple orgasms

dear thomas keller I take back that last post

[Thermofusion]

this thread gettin hawt