• Ethnic restaurants

    From JIM WELLER@1:135/392 to DALE SHIPP on Tuesday, February 22, 2022 22:03:00
    Quoting Dale Shipp to Sean Dennis <=-

    very negative review which essentially said "we gave this only 1 star because there were too many people not speaking English, plus the food
    was too hot". He stopped reading and said "This is where we are
    going".

    That review would draw me in too!

    We are lucky enough to have both an excellent Somalian and a superb
    Ethiopian restaurant. They are both rated among the best three
    restaurant in Yellowknife ahead of the expensive dining rooms at the
    two top hotels who rank 4th and 5th.

    Something from my Ethiopian restaurant:

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Campfire Ethiopian Lamb Tibs
    Categories: Camping, Ethiopian, Lamb, Spice, Beef
    Yield: 4 Servings

    1 lb Lean lamb (or beef)
    2 md Onions
    2 Sweet peppers
    6 Cloves of garlic
    2 tb Minced ginger
    Few pinches of rosemary
    Few pinches of salt
    Ethiopian butter (or regular
    Unsalted butter)
    2 tb Olive oil
    Handful of fresh chili
    Peppers

    To do this classic Ethiopian dish properly, you need a Tibs
    Cooker, a small ceramic oven-like device heated by coals which
    keeps your meat warm after cooking. These, unsurprisingly, are
    hard to come by in Yellowknife. But this tibs recipe from Dinku
    Tadesse, who runs Zehabesha, can be done in a pan over the fire.
    And the best part: no cutlery needed, you just nab the delicious
    strips of lamb with your fingers.

    Heat the oil in a pan over the fire; cut the lamb into half-inch
    strips and cook in the oil for five minutes; add sliced onions and
    cook for seven minutes; add mashed-up paste of ginger and garlic and
    cook for another five minutes; cut peppers into strips and add,
    along with several pinches of rosemary; cook for three minutes; toss
    in the butter and fresh chili peppers at the end; let it cool down a
    bit, pop it on a plate, and dig in with your hands.

    Recipe by: Dinku Tadesse, Zehabesha Restaurant

    Source: Campfire Gourmet. Beyond wieners and beans: local chefs give
    us their favourite wilderness cooking recipes

    From: Edge Magazine

    MMMMM


    Cheers

    Jim


    ... Malignant halfwits make up a significant portion of internet reviewers

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