>  ML> Checking around I found one garage that had an online 
>  ML> reservation available - it was $18, and if it came to
>  ML> that I would have dissuaded you from your quest, and
> I also noticed that on Saturday and Sunday, parking is free at that
> garage.

Makes sense, as Silver Spring isn't as much of a weekend
entertainment destination as, say, Bethesda.

>  >  ML> fins, and many but not all the surface bones were crisp and edible.
>  > I grabbed the tail.  Did not see the fins.
>  ML> Of course not. I didn't see the tail!
> Perhaps the server placed the head pointing at you.

Heh, she did point the front end (headless) towards me, 
but I suspect that was not the only reason I didn't see
the tail.

>  >  ML> pretty decent otherwise, and there was a lot of it. The Shipps took
>  >  ML> most of this home with the extra rice; I hope reheating
improved it.
>  > A lot of extra rice.  That is going to be part of our dinner tomorrow
>  ML> We put the yellow peas in with it - I hope a recooking
>  ML> did good for them.
> I liked them then, and reheating did tender them up a little bit.  I
> agree that they could have been cooked a bit more to start with.

We were quite early for dinner; I suspect they had made
a fresh batch, and it wasn't quite ready yet, but it was
what we ordered, so out it came.

>  ML> Was that anything like the beef we had at the restaurant?
>  ML> I rather liked that but thought it could be quite a bit
>  ML> spicier.
> Any thing that you get at a restaurant could have been a bit spicier for
> you:-}}

Sometimes an order of extra-spicy comes out challenging 
hot, the kitchen going, you don't think we cook it 
spicy enough, here you are, jerk! which unless it's made 
with Habbies or extract doesn't faze me. But just as often 
my request is ignored, and I have to ask for supplemental 
heat on the side.

> Here is the recipe.  It has berebere spice in it.  I do not recall which
> of the two versions of berebere we used (one is dry, one is wet).  I'll
> post both of them in another message.

They're pretty similar. I'd be inclined to make the
dry one to have on hand.

> I suspect that it was the dry version since there is wine in this recipe
> and the dry lasts a lot longer on the shelf.

Exactly.

> MMMMM----- Recipe via Meal-Master (tm) v8.05
>  
>       Title: Beef and Cardamon
>  Categories: Ethiopian
>       Yield: 8 Servings
>  
>       3 c  Peeled/thinly sliced Onions
>            -half yellow/half red
>     1/2 c  Spiced butter
>       2 lb Lean beef, cut into 3/4 inch
>            -cubes

That's a lot of onions, but I approve. Why the
half yellow, half red I wonder.

>     1/4 c  Berbere sauce
>     1/4 ts Ground cumin
>       1 ts Ground cardamon seeds
>       1 ts Grated fresh ginger
>       2 ea Cloves garlic, crushed
>     1/2 ts Black pepper
>     1/2 c  Dry red wine
>       1 c  Water
>         ds Salt to taste

So the berbere is essentially tweaked to the 
requirements of the recipe. I'd reverse the
proportion of cardamom to cumin, but then I am
exceptionally fond of cumin.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Spicy Lentil Stew (Yemiser W'et)
 Categories: Ethnic, Vegetarian, Soups/stews
      Yield: 8 servings

      1 c  Lentils                             1 tb Sweet Hungarian paprika
      1 c  Onions, chopped                     2 c  Tomatoes, chopped
      2 ea Garlic cloves, chopped            1/4 c  Tomato paste
    1/4 c  Ghee                                1 c  Vegetable stock
      1 tb Berbere                             1 c  Green peas, fresh or
frozen
      1 ts Ground cumin                             Salt & pepper

  Rinse & cook lentils.  when done, drain & set aside.  Reserve stock for
  later in the recipe.

  Saute onions & garlic in the ghee till onions are just translucent.  Add
  berbere, cumin & paprika.  Saute for a few minutes longer, stirring
  occasionally to prevent anything from burning.  Mix in tomatoes & tomato
  paste.  Simmer 10 minutes.  Add stock & continue simmering.

  When lentils are cooked, mix them into the saute.  Add green peas & cook
  another 5 minutes.  Add salt & pepper to taste.

  Serve with Injera bread or pita bread.

  Sundays at Moosewood Restaurant

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