Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

heidih

heidih

1 hour ago, BKEats said:

 

my injera was like this super dark dark chocolate.. Judging by the color of mine against the color of what i see at my local spot, I would guess they use somewhere less than 20 percent teff in their injera. 

 

Or the source and milling She shops our Little Ethiopia - I will check. City is bit of a mess right now Just for fun here is Jonathan Gold's early review of Meals by Genet. Historic now. https://www.laweekly.com/chicken-stew-for-the-soul/

heidih

heidih

1 hour ago, BKEats said:

 

my injera was like this super dark dark chocolate.. Judging by the color of mine against the color of what i see at my local spot, I would guess they use somewhere less than 20 percent teff in their injera. 

 

Or the source and milling She shops our Little Ethiopia - I will check. City is bit of a mess right now Just for fun here is Jonathan Gold's early review if Meals by Genet. Historic now. https://www.laweekly.com/chicken-stew-for-the-soul/

×
×
  • Create New...