For an injera recipe, see:
http://www.africa.upenn.edu/
Cookbook/Ethiopia.html#INJERA
For appetizer we had sambusa which was like the indian samosa with beef. The Philipino version is called Lumpia.
Friday, January 20, 2006
Inside the Blue Nile, an Ethiopian restaurant: Shrimp curry, beef stew(?), lentils, eggplant, cabbage, beans - on and with injera, the sourdough pancake-like bread of Ethiopia.
For an injera recipe, see:
http://www.africa.upenn.edu/
Cookbook/Ethiopia.html#INJERA
For appetizer we had sambusa which was like the indian samosa with beef. The Philipino version is called Lumpia.
For an injera recipe, see:
http://www.africa.upenn.edu/
Cookbook/Ethiopia.html#INJERA
For appetizer we had sambusa which was like the indian samosa with beef. The Philipino version is called Lumpia.
Thursday, January 19, 2006
Shrimp Chips and sauce. ??? Wha. . .??
We ate at Humphrey's Pacific Rim restaurant in Arizona. Instead of bread they brought out shrimp chips. I've never seen shrimp chips in place of bread and butter. Shrimp chips are the decoration to Chinese dishes. Weird ketchup-like sauce was served with. Was this some kind of "Asian" twist on potato chips and ketchup??
For appetizer we ordered a mediocre california maki. I doubt the there was a master sushi chef in the kitchen as the rice was pressed too tightly.
Dinner was okay. The menu made the entrees sound good. Lots of different ingredients but the chef didn't have technique I'm guessing. The risotto was too mushy and the bok choy was too soft. Everyone knows the secret to stir fry is high heat for a *short* amount of time. The sea bass was good, but served with some weird cilantro sauce and mashed sweet potatoes that I thought were an odd combination. I could see the asian influence that would qualify this as "pacific rim" cuisine. For example, the black beans added to the sea bass, traditionally used in Chinese cooking.
My overall comment is that the *Asian inspired* ingredients were only after thoughts and not complements to the food. Just enough exoticness to give the audience that pseudo cultural experience.
We ate at Humphrey's Pacific Rim restaurant in Arizona. Instead of bread they brought out shrimp chips. I've never seen shrimp chips in place of bread and butter. Shrimp chips are the decoration to Chinese dishes. Weird ketchup-like sauce was served with. Was this some kind of "Asian" twist on potato chips and ketchup??
For appetizer we ordered a mediocre california maki. I doubt the there was a master sushi chef in the kitchen as the rice was pressed too tightly.
Dinner was okay. The menu made the entrees sound good. Lots of different ingredients but the chef didn't have technique I'm guessing. The risotto was too mushy and the bok choy was too soft. Everyone knows the secret to stir fry is high heat for a *short* amount of time. The sea bass was good, but served with some weird cilantro sauce and mashed sweet potatoes that I thought were an odd combination. I could see the asian influence that would qualify this as "pacific rim" cuisine. For example, the black beans added to the sea bass, traditionally used in Chinese cooking.
My overall comment is that the *Asian inspired* ingredients were only after thoughts and not complements to the food. Just enough exoticness to give the audience that pseudo cultural experience.
Wednesday, January 18, 2006
Cheers! Champagne and strawberry liquor
To celebrate my last day at Modine David and I went to Coquette Cafe restaurant in Milwaukee. By coincidence I got a gift certificate for $50 for this very restaurant as a going-away present. It was very apreciated and we enjoyed our meal very much.
http://www.coquettecafe.com/
To celebrate my last day at Modine David and I went to Coquette Cafe restaurant in Milwaukee. By coincidence I got a gift certificate for $50 for this very restaurant as a going-away present. It was very apreciated and we enjoyed our meal very much.
http://www.coquettecafe.com/
