>  >  ML> that the Ethiopians eat the raw fat separately - a
>  >  ML> wrinkle that has not yet arrived in the restaurants
>  >  ML> here in the US.
>  > Do they grind or chop it, or just leave it in a chunk...?
>  ML> Don't know. I've eaten at Ethiopian restaurants in
>  ML> a few countries, but Ethiopia is not one of them.
> Your statement makes me wonder.  If we went to Ethiopia, would we find
> restaurants that served food similar to what we had at Lucy's?  Or would

I'm guessing that what you'd get at a higher-end place
where the staff spoke some English would be similar.
A fair amount of protein, the spicing no doubt similar
(what I've had is consistent in spice proportion).

> such food only be served at little hole-in-the-wall places or at family
> homes.  I.e. is what we had typical of "upper class food" or "peasant
> food"?

Closer to upper class, as more elaborate and with
more meat (and fish! a luxury item).

> Similar questions might be said of other types of "ethnic" foods served
> in restaurants in the US, be they Mexican, Chinese, Indian, Greek, or

I can speak to all these except Indian.

Mexican food is pretty similar, but it has been
pointed out to me that what I've had is from
northern Mexico and thus more like border food
anyway. The only southern Mexican food I've had
has been in the US. Chinese, sure, there's somewhere
in China where you can get almost anything served up
here as Chinese, except celery-laden stir-fry and
sweet-and-sour (there is such a thing in Canton, but
it is much sourer and less sweet). Greek, being a
pretty simple cuisine, has been the same in Greece
and here, although I had one of the best moussakas
ever in Athens. Broiled fish, stews, zucchini with
garlic sauce, all are the same. In fact, Greek is 
one of the few cuisines I feel I've pretty much
mastered.

> other.   It is possible that the people who immigrate to the US from
> such countries and open restaurants are not the upper class.  And

Yes, but when confronted with our bounty, they may
go overboard a bit.

> perhaps their food is all the more successful because of it.

Well, that's a thought. Several factors going on here; 
our ingredients are different, and our abundances are
different, and our tastes are different, and our eating
habits are different. Take for example Thai food, where
a major factor is that we eat more main dish and less
rice, so the flavors are cut down for our market. We
also get more meat.

>       Title: POLPETTE DI MANZO
>       2 lb Twice-ground beef
>       2    Eggs
>       3 T  Chopped parsley
>       1 t  Freshly grated nutmeg
>   2 1/2 t  Salt
>       4 T  Grated Parmesan cheese
>       3    Slices day-old Italian
>            -bread
>            Vegetable oil for frying
>            Lemon wedges (opt)
>            Salsa Di Pomodoro E Cipolla
>            -(see recipe)

Looks familiar. In fact, that's pretty much what I do 
except for the nutmeg and the cheese (which I now
sometimes put in these days, having discovered milk
pills and decent Parmesan). I generally add thyme of 
course, sometimes oregano as well.

>   in Salsa Di Pomodoro E Cipolla (Tomato & Onion Sauce) for about 10
>   minutes more and serve. From The Romagnolis' Table by Margaret & G.
>   Franco Romagnoli.
>   Recipe posted by: Terri Woltmon

Ah. I didn't know them but did know their restaurant.
Bonnie knew them.

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

      Title: Bistecche Dei Poveri/poor Man's Steaks
 Categories: Italian
      Yield: 6 servings

      3 md Eggplants (about 2 pounds)          2 ts Oregano
           Salt                                2 tb Coarsely chopped
fresh mint
    1/2 c  Olive oil

  "In Sicily bistecche like these are served as an antipasto, a contorno,
or,
  when a charcoal fire is going, as one of many dishes in a mixed grill."

  Start your outdoor grill Cut the eggplants into lengthwise slices about
1/4
  inch thick.(Throw away the outermost, curved slice, which is mostly skin.
  Salt eggplant and let stand. While the eggplants are standing, mix the
  olive oil with the oregano and chopped mint leaves.

  When the fire is ready, take as many slices as will fit on your grill,
  brush them on one side only with the flavored oil, and put them on to
brown
  oiled-side down.  While they are grilling, brush their top sides with
more
  oil.  When done on both sides, remove to a serving platter, brushing with
  just a bit more oil, and keep warm until all the slices are cooked. Serve
  hot.  For 6

  From: Carnevale Italiano, The Romagnolis' Meatless Cookbook Shared By:
Pat
  Stockett

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