Text 17775, 73 rader
Skriven 2014-10-05 14:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Ethiopian 67
====================
 ML> Thanks. All look plausible and feasible.
 DS> If it is just the three of us, I would not venture to make all of
 DS> those dishes, but just a few.  We have made them all before, but it has
 DS> been quite a while.

Play it by ear, as they say. If there are a lot of
people, one makes a lot of dishes. If not, not, but
as with many cuisines, more people means more fun.
For me, just a half pound of kitfo and I'll be happy.

=

 ML> I've usually had it bone-in. Remember that the standard is
 ML> a long cooking time, so the meat is hardly attached to the
 ML> bone when the dish is ready.
 DS> I mentioned this to Gail, and she said that it may well be made with
 DS> chicken that has been cut into hunks, as in with a bandsaw.  Since we

Yeah - in Ethiopia a chicken probably would serve a
dozen people, so cutting every piece in half might
offer a more authentic experience. When I get chicken
in an Ethiopian place, it's usually 2 or 3 half pieces,
like a very scanty thigh and a leg chopped in two. Last
time, as part of an assortment, I got just a half of a
leg. Today I'm saying goodbye to Bethesda for a month,
and as my brother offered to take me, I offered to buy
him lunch, a modest one, such as Popeye's. He said he
wasn't hungry enough for Popeye's. I said, okay, I'd
get a big dinner and give him a piece. He said, so
that means you'll get six pieces? (?!)

 DS> don't have a bandsaw -- perhaps a good wack with a cleaver.  So maybe

Or a hatchet or something. Anyhow, real Ethiopians
probably don't have bandsaws.

 DS> just use a whole chicken and section it into lots of pieces.  That
 DS> would get the marrow into the stew.

If you have broth from before, it's not so critical to
get the bone goodness into the stew. This can always be
a "pay it backward" situation.

It's funny how I fuss about eating chicken. I actually kind of
like chicken.

But I prefer spicy beef, even simplified, as this one
appropriate for a student dorm room is -

Kitfo - Ethiopian Tartar Steak
Categories: starter, main, spicy
Yield: 8 portions

2 oz butter
1/4 ts cayenne or to taste
1 ts salt
1 1/2 lb lean beef, ground fresh

In a 9-inch skillet:

Melt butter in large skillet. Stir in
seasonings. Mix in beef and serve
immediately. Do not cook.

If your guests prefer the Kitfo cooked,
saute it over low heat for about 5 min,
stirring constantly.

africa.upenn.edu

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