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After a four hour shopping trip (would've been briefer, but I made some transportation errors, and DiPalo's line is VERRRRY SLOW), I had assembled the makings of (among other things, obviously) chirashi, so I decided to try my hand at it. I even got out the good knife! I am untrained at cutting fish, as is obvious, and I also suck at omelettes, as previously whined about, but I was not displeased.

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Also made broccoli leaf oshitashi and ponzu sauce for these amazingly easy-to-open oysters (Wellfleets and Bad Boys).

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I think (also judging by the cleaned-out vendors at USQ) that a lot of people were storm shopping, as was I. I got to DiPalo's at 3:30 and there were about 25 people on line, which is unusual. I wish they had an express line for people who don't need to taste 40 different hams.

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--Broiled lamb chops with berbere seasoning and a chimichurri sauce

--RG yellow split peas cooked with ginger and onions, from the Ethiopia cookbook

--Roasted cauliflower from our garden

We didn't have tej, so I opened this mead we got at the National Museum of Denmark.  It's not like any mead I've ever had; to me, it tastes a lot like buckwheat.  N said that she'd prefer it as an aperitif in small amounts (like a dry sherry), rather than having it in wine glasses with a meal.

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We had leftover yellow split peas from dinner a few nights ago, so N made another lamb dish from Ethiopia.  This stew would normally use slow-cooked leg of lamb, but in the interest of time she used ground lamb and just kept the spice profile.

One thing N has noticed is that the two recipes she's made from this book use a lot of onions, but they aren't caramelized--they're finally chopped and allowed to melt into the dish.  This means there hasn't been a fond, with a corresponding lack of "fond" flavor.  Perhaps that's part of the Ethiopian cooking style?

Edited by StephanieL
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--Pork butt, first seared at a high heat and then roasted at a lower heat for about an hour

--RG Mantequilla beans, simply cooked

--Sweet-and-sour red cabbage

--Steamed bread dumplings, made with frozen pizza dough.  They came out dense, so N said that next time she'd leave enough time to make homemade bread dough

--For dessert, king cake from Dong Phuong Bakery

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