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[JorgeFabregas]

My favorite restaurant is an Ethiopian place, fwiw. I don't think they have rice or kebabs or pasta.

[Bobby Isosceles]

My favorite restaurant is an Ethiopian place, fwiw. I don't think they have rice or kebabs or pasta.

I have never seen kebabs at an Ethiopian place. Rice is more of an Eritrean thing, I think. Pasta is pretty big, actually. Thanks, Mussolini. Though noodles tossed in awaze is pretty rad.

[CortJstr]

I have never seen kebabs at an Ethiopian place. Rice is more of an Eritrean thing, I think. Pasta is pretty big, actually. Thanks, Mussolini. Though noodles tossed in awaze is pretty rad.

I always found it strange that near me there's an Ethiopian place across the street from an Eritrean place. Any friends I've asked about Eritrean have said, "it's like Ethiopian so you wouldn't like it."

[jaydub]

Is there a Djiboutian place around the corner?

[JorgeFabregas]

I have never seen kebabs at an Ethiopian place. Rice is more of an Eritrean thing, I think. Pasta is pretty big, actually. Thanks, Mussolini. Though noodles tossed in awaze is pretty rad.

Yeah, neither have I. I was responding to A-CAP's silly comment earlier in the thread.

[wombat]

I always found it strange that near me there's an Ethiopian place across the street from an Eritrean place. Any friends I've asked about Eritrean have said, "it's like Ethiopian so you wouldn't like it."

I wish we had this much variety in African cuisine. In my neighborhood there is an Ethiopian place down the block from an Ethiopian place around the corner from an Ethiopian place, which doesn't even include the other two Ethiopian places.

I have never seen an Eritrean restaurant. If it is like Ethiopian but with rice, this sounds like a good thing.

[theinevitable]

womb@, have you gone to the Visionary Art Museum in Baltimore? I went there a year ago with my really good friend who lives there, and it was awesome.

I think I am visiting her over holiday break, I am really excited. She works at the Baltimore NPR station.

[Mr Trout]

I used to live about a block and a half from the WYPR station. Also in a 3 block radius: 4 methadone clinics, an underground gay leather bar, a korean restaurant that will sometimes let you smoke inside and will serve you booze at 4am, and the usual handful of Baltimore tranny hookers.

[wombat]

I have been meaning to go to the visionary art museum for, like, years now.

For several months I drove to Baltimore five days a week to go to work, you'd think I could get there on a weekend once every few years or so to see a museum, but apparently not.

[miles]

I used to live about a block and a half from the WYPR station. Also in a 3 block radius: 4 methadone clinics, an underground gay leather bar, a korean restaurant that will sometimes let you smoke inside and will serve you booze at 4am, and the usual handful of Baltimore tranny hookers.

Now that's a neighborhood.

[jay-ell]

I bet it was really nice before Mr. Trout moved in.

[greenkoolayd]

I bet it was really nice before Mr. Trout moved in.

totes.  all his rowdy friends, etc...

[JorgeFabregas]

the missus bakes a bread from this recipe (i gave her the book for ...her birthday maybe? she asked for it). it's damn tasty, and really easy, no starter needed.

So I made this today. Really tasty.

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

This part, though. At this point the dough had risen a ton and, as it says earlier in the recipe, was quite loose. It was so thin/soupy that I wondered if I had messed up the flour/water ratio. I punched it down to try to make it a little thicker. There wasn't going to be any cutting with a knife--I should've just poured some dough into a pan (I didn't have a stone so I was using the alternate baking method) to avoid getting my (floured) hands covered in wet gunk. Why so runny, bread bakers? What am I doing wrong?

[theinevitable]

used to live about a block and a half from the WYPR station.

Whoa, she lives like that far from the station, too. i was in your old neighborhood.

[Toaster]

This is the only place on the internet where Ethiopian food can be discussed sincerely and with a straight face. I'm proud of everyone here for not making that joke.