Checking my stats page every now and then is always an illuminating thing. In the last week, I've had hits from not only the US, but from places like China, Indonesia, Belarus, and even freaking Sri Lanka! Hell yes!
In all likelihood, these hits are purely accidental and are the result of a janky Google search for something NOT even remotely related to anything here at Be Food. However, it matters not.
I noticed that two important countries were missing from the Stats-Hits page: Ethiopia and Mexico. And I hope that changes right now.
A couple of days ago, some friends of ours suggested a new restaurant in a town about a half-hour from here. Safari Ethopian-Eritrean restaurant. Okay, I'll admit, I know nothing about Ethiopian cuisine...but I couldn't wait.
Our friends had gone once before and were really only able to tell us that it was a.) good and b.) bereft of silverware. Truly, the ultimate international finger food. This was a 15-inch diameter platter, so plenty of food, and under fifteen dollars too. The teff flatbread is on the right, and that was the "silverware", so to speak. I had the lamb, which had a curry and cardamom flavor to it, and it was delicious. I was impressed...and I will be back.
The next day, I paid homage to our friends south of the border. A slow-cooked pork loin, swimming in a yummy molé sauce. Molé is a sauce found a lot in Latin American countries, and is typically a little darker, smokier, and sweeter than straight up red chile pepper sauce.
Naturally, as you all know, I have a hard time totally following a recipe in its entirety...which is both a blessing and a curse. The recipe was pretty basic, and I decided to see what I could do with a favorite beverage of mine.
I sauteéd up some red onions before dumping a cup or so of New Belgium's Cocoa Molé beer. Once that reduced down, I added the tomatoes, tortilla pieces, raisins, garlic, and jalapeño. More beer was added, but not as reduced, before the whole lot went into the food processor with some fresh cilantro. After about thirty seconds of puree, I had a yummy chunky sauce to pour all over my pork. The two then spent the rest of the day getting to know each other in the crockpot before being shredded for carnitas (of sorts).
I just can't help but think what fools we all are if we content ourselves with (generally) bland American cuisine. And frankly, I'm offended that we settle for McDonalds, and think the local Asian buffets are the best Chinese we're ever going to get. And that's all I have to say about that.
In other news: I have a totally full day off tomorrow. I seriously thought about trying a new place for lunch in my state's capital...but sometimes it's only fun to do that if you've got someone to go with you, and I don't. Alas. Don't feel sorry for me, though, I got a gift card to a local spa/salon, and I am blowing the whole amount on an hour and a half massage!
Happy Hump Day!
In all likelihood, these hits are purely accidental and are the result of a janky Google search for something NOT even remotely related to anything here at Be Food. However, it matters not.
I noticed that two important countries were missing from the Stats-Hits page: Ethiopia and Mexico. And I hope that changes right now.
A couple of days ago, some friends of ours suggested a new restaurant in a town about a half-hour from here. Safari Ethopian-Eritrean restaurant. Okay, I'll admit, I know nothing about Ethiopian cuisine...but I couldn't wait.
Our friends had gone once before and were really only able to tell us that it was a.) good and b.) bereft of silverware. Truly, the ultimate international finger food. This was a 15-inch diameter platter, so plenty of food, and under fifteen dollars too. The teff flatbread is on the right, and that was the "silverware", so to speak. I had the lamb, which had a curry and cardamom flavor to it, and it was delicious. I was impressed...and I will be back.
The next day, I paid homage to our friends south of the border. A slow-cooked pork loin, swimming in a yummy molé sauce. Molé is a sauce found a lot in Latin American countries, and is typically a little darker, smokier, and sweeter than straight up red chile pepper sauce.
Naturally, as you all know, I have a hard time totally following a recipe in its entirety...which is both a blessing and a curse. The recipe was pretty basic, and I decided to see what I could do with a favorite beverage of mine.
I sauteéd up some red onions before dumping a cup or so of New Belgium's Cocoa Molé beer. Once that reduced down, I added the tomatoes, tortilla pieces, raisins, garlic, and jalapeño. More beer was added, but not as reduced, before the whole lot went into the food processor with some fresh cilantro. After about thirty seconds of puree, I had a yummy chunky sauce to pour all over my pork. The two then spent the rest of the day getting to know each other in the crockpot before being shredded for carnitas (of sorts).
I just can't help but think what fools we all are if we content ourselves with (generally) bland American cuisine. And frankly, I'm offended that we settle for McDonalds, and think the local Asian buffets are the best Chinese we're ever going to get. And that's all I have to say about that.
In other news: I have a totally full day off tomorrow. I seriously thought about trying a new place for lunch in my state's capital...but sometimes it's only fun to do that if you've got someone to go with you, and I don't. Alas. Don't feel sorry for me, though, I got a gift card to a local spa/salon, and I am blowing the whole amount on an hour and a half massage!
Happy Hump Day!
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