"Boron Elgar" > wrote in message
...
> 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

That looks like a winner restaurant!

Barry