-=> On 01-28-18  09:58,  Mike Powell <=-
 -=> spoke to Dale Shipp about Re: Trip <=-


 > fruit); an orchid farm; and several places with lots of alligators.  The

 MP> Any places serving alligator?  :)

Not this trip.   But I have had alligator before, usually as small fried
portions.  Cannot say that it was especially note worthy though.   We
were told that all of the alligator served in restaurants is farm
raised, not wild caught.  One spokesman at one of the everglades parks
said that some of the wild life there was full of mercury, including the
ten foot boa whose skin he was displaying.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Yetakelt W'et (spicy Mixed Vegetable Stew)
 Categories: Vegetarian, Ethiopian, D/g, Vegetable
      Yield: 6 servings
 
      1 c  Onions, finely chopped
      2    Garlic cloves, pressed
      1 tb Berbere (dry)
      1 tb Sweet Hungarian paprika
    1/4 c  Niter Kebbeh
      1 c  Green beans, cut in thirds
      1 c  Carrots, chopped
      1 c  Potatoes, cubed
      1 c  Tomatoes, chopped
    1/4 c  Tomato paste
      2 c  Vegetable stock
           Salt and pepper to taste
    1/4 c  Chopped fresh parsley(OPT)
 
  Saute the onions, garlic, berbere, and paprika in the niter kebbeh
  for 2 minutes.  Add the beans, carrots, and potatoes and continue to
  saute for about 10 minutes, stirring occasionally to prevent burning.
  Add the chopped tomatoes, tomato paste, and vegetable stock.  Bring
  to a boil and then simmer for 15 minutes, or until all of the
  vegetables are tender. [personal comment: we simmered more like 40
  minutes, until it eventually thickened.]
  
  Add salt and pepper to taste.  Mix in the parsley (optional).
  
  Serve with injera and yogurt or cottage cheese.
  
  Copied from "Sundays at Moosewood Restaurant", the Moosewood
  Collective, ISBN 0-671-67989-9.
  
  Comment from book: Try making this dish and Yemiser W'et for the same
  meal.  In Ethiopia, it is customary to offer several stews at one
  time, and people eat some of each kind.
  
  Comments from the Shipps:
  Don't stop with just two dishes, make a banquet.  You will need
  several friends to help eat it all, but it will make for a very
  interesting and satisfying evening.
  The Moosewood book describes how to make a hearty vegetable stock.  We
  have found a vegetarian vegetable bouillon made by Knorr that is a
  reasonable substitute with much less effort.
  
  from Dale & Gail Shipp, Columbia Md.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:56:41, 01 Feb 2018
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