On Thu, 28 Dec 2006 21:22:20 GMT, Dave Bell
> wrote:

>barry wrote:
>
>> The pictures show this in some detail, with the cooked looking like nothing
>> so much as a giant waffle maker, without the grids. What I couldn't figure
>> out from the pictures is if the cover actually contacts the injera or just
>> acts as a cover.
>
>Since the top surface is open holes, I'm pretty sure it just covers it,
>to trap the heat. Two flats, like a panini grill, would seal both sides.
>
>> "Each piece of injera is folded into neat, compact quarters for serving...At
>> the Ethiopian table, a piece of injera is unfolded and draped over the
>> table, like a tablecloth, and a variety of stews are ladled over the top.
>> Diners tear off pieces of injera to scoop up the stews, eventually eating
>> the actual "tablecloth" that has soaked up all the sauce." Sort of like an
>> Ethiopian trencher.
>
>Yep, quite unusual, to we US'ians. Almost like the Medieval Dinner
>events, where they give you a platter and a knife...
>
>Dave

We've a fine Ethiopian restaurant in Montclair, NJ, Mesob, that serves
the injera similarly to how it is described above.
http://www.mesobrestaurant.com/

Even more interesting is the Ethiopian coffee that is custom roasted
when ordered. Quite unusual, deep and rich tasting.

Boron