>  >  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.
> Hmmm.... might have to ask someone that's been there... or maybe came
> from there, even.... 

Could do - you might ask your Abyssinians, and
they might say, oh, we don't do that because
the Rochesterians get weirded out by it, or
possibly they might say, eww, who ever thought
of such a thing.

>  >  ML> Yeah, but we're talking about people at the top of
>  >  ML> their profession - Neubauer and Vernon being principals
>  >  ML> at New York and Cleveland (or was it Chicago?) and McCarty
>  >  ML> being the de facto principal (nominally Burt Fine was) in
>  >  ML> Boston.
>  > Being at the top of the profession doesn't guarantee feeling secure,
>  > though.... 
>  ML> That IS true, but one might hope for a tougher
>  ML> skin at the top.
> One might hope, I suppose... 

Of course, we see some counterexamples every day.

>  ML> Yep. So you are lost and come to a crossroads, where
>  ML> you find the Easter Bunny, a bad viola player, and a
>  ML> good viola player. You ask them which way to go. The 
>  ML> Easter Bunny says, turn left. The bad viola player
>  ML> says, go straight, and the good viola player says turn 
>  ML> right. Which way do you go? Well, you go straight. The 
>  ML> Easter Bunny is obviously a hallucination, and a good
>  ML> viola player is, well, obviously a hallucination.
> GROAN.  

That was told me by a German viola player.

> ... Appetisers are those little bits you eat until you lose your appetite.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Dolmadakia (Stuffed Grapeleaves with Rice)
 Categories: Appetizers, Greek, Vegetarian
   Servings: 75

     16 oz Grape leaves
    3/4 c  Extra virgin olive oil
      3    Onions; more if desired
           (shredded or minced finely)
  1 3/4 c  Rice
      1    Lemon, juiced
           - or more, to taste
           Dill; very finely chopped
  1 3/4 c  -Hot water
    3/4 ts Salt
    1/4 ts Pepper

  Sautee the onion with half the oil. Add the rice and let cook for a few
  minutes. Add the dill, the hot water and salt and pepper. Boil for about
5
  minutes. Let it cool.

  Steam the grape leaves and rinse with plenty of water in a collander.

  Wrap the rice mixture with the grape leaves. This is the most difficult
and
  time consuming part, although after you are through it a couple of times
  you enjoy it the most. It is better if two people work on it
  simultaneously, talking, joking etc. You want to make them small in size
  (about 1-2 inches.) Do not hesitate to cut big leaves in half. Discard
the
  central stem of these leaves and if you can reduce (with a sharp knife)
any
  other tough stems it would be good. You want to wrap the rice very
tightly.
  You place the rice in one end, fold from the short end and the two sides
  and then roll while pushing the rice downwards to pack it really tight.
You
  have to do it a couple of times to understand. If they are not tightly
  packed they will unroll later. Also be careful to wrap totally, do not
  leave any holes.

  You arrange the dolmadakia in a casserole, tightly. Make more than one
  layers. Add the lemon juice, the rest of the olive oil and 1 1/2 cups of
  hot water. Cover them with a plate or something to keep them in place.
Let
  them simmer for 35 minutes.

  Serve then cold, with strained yogurt or taramosalata. Enjoy.

    Georgios

  Posted by: rika@informix.com (Rika Tsitsinia)

MMMMM
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