Camdon

That's not true. Teff injera is the staple but it is also made with other flour. 1. I would recomend trying to track down some Teff. I you do a google search there a several vendors listed that might ship internationally if you email them. Buckwheat injera is also good. Keep in mind that Ethiopians usually roast grains like buckwheat before grinding them. 2. In my family the batter is always left to ferment on the kitchen counter like you would a sourdough. 3. My mother has a large electric clay injera maker that she brought back from Addis for my wedding but I don't think she has ever used it. Her tool of choice is a large round non-stick electric griddle that I believe is marketed as a lefse (or maybe crepe) maker. Any flat (or slightly convex) round pans will work fine

Yum! Now I need a curry fix.

Yikes! I had no idea people in the lower 48 were paying 20-30$ per pound for Copper River salmon. I should have sold all of the kings and reds my family (and dogs) and I have eaten on the seafood black market. I guess it just all depends on where you live. I imagine that someone from California would be horrifed to discover what I am willing to pay for an artichoke.

Yikes! All caps makes my head hurt! Here is the recipe that you are looking for. It Michael Chiarello not Tyler Florence. Food Network keeps an up to date recipe index so you can find almost anything you need by searching their site. Good luck with the recipe!

Sriracha is a chili garlic sauce. This thread reminds me of a bottle of imitation catsup that I saw in a health food store back in the '80s. I was curious so I picked it up and read the label and it said that they had to say imitation because there was no sugar in it.

If I dip them in anything it's sriracha. Unfortunately tomatoes make my tongue and lips swell thereby diminishing the french fry experience.

I always thought that their secret ingredient was love. It's been awhile since I've eaten any ketchup but if it tastes like I remember then I too would cast my vote for allspice.

Fried chicken. Something always goes wrong. I blame my hippie Mom for casting some fried food curse on me.

Were they sticky?

Mesfin's book seems to be the book of choice for my family and all of my mom's friends. The recipes are sometime poorly written but it's a good book overall. My only notes would be don't fear the kibe. Some might be shocked by the copious amounts of butter used but it's not a typo. My grandmother would smack me in the head if she saw how (comparatively) little kibe I use to cook. Second, you should add some ginger to your Ye'abesha Gomen. Kik is yellow split peas not lentils.

Genfo is probably my favorite breakfast and one that always reminds me of my childhood. It is barley or semolina flour cooked in water or milk. You serve it with niter kibe (spice clarified butter) and berbere. Tasty way to start the day! Fried rice made from the previous nights leftover with eggs, garlic, fresh turmeric, and lots of fish sauce is also a breakfast staple.

I was* a big fan of Seeds of Change spicy garlic & cilantro salsa. Excellent for an over the counter salsa. In the chip arena I would vote for Bearitos yellow tortilla chips. We are lucky enough to have a local source for both chips (Taco Loco) and salsa (Mexico in Alaska) but it is doubtful you would find these treats outside of the 907 area code. *my salsa eating has been sidelined by a growing tomato allergy.

I'm trying my best to polish off a four pound bag of pistachios in one sitting. Luckily my son is helping.

I remain a confit neophyte. My journey into the glorious creation of caramelized onions began simply. I used a mix of oil, butter, and onions in a crock pot overnight. I ended up using green tea oil because I was almost out of olive oil and there were still meals to be cooked that day. After loading up the mini crock pot that had been sitting unused in our kitchen for over a year I checked to see that it was on the right temperature setting. It turns out that a $6.00 mini crock pot from the megamart comes with only two settings, plugged or unplugged. Undaunted, I set it to plugged and commenced oniony daydreaming. Flash forward 24 hours. It looks perfect. Well almost perfect. Just another hour and it will be even better! 13 hour after that... Ack! I forgot about the confit! My onion confit can best be described as tasting like carbonized sugar with a subtle fireplace ash undertone. Yum! Sort of like crème brule without the crème and a drunk guy working the blow torch. I'll try again with a real crock pot and a timer.