Marcus Samuelsson doesn't characterize his
recipes as Ethiopian (I do, though, just for fun).

And why not Swedish as well :-}} We recently watched a series by him

Hah - you didn't check out the highly overcategorized
recipe that I tacked onto that message.

called No Passport Required. I think that the five episodes we watched
are all there are (at least now). These shows had a good bit of
discussion with the people he was focusing on as to heritage, culture
and food. One of them was the Ethiopian area of Adams Morgan (in DC?,

It used to be a rundown neighborhood near the National
Zoo, and as with many such essentially sound but
unfashionable areas, was gradually populated by young
energetic adventurous folks with the inevitable camp
following art galleries, restaurants, nightclubs, and
pickup and other bars. It was a textbook gentrification
that displaced a large number of working people. I
thought of it as melting pot personified rather than
a particularly Ethiopian area. During my mother's
last illness, I'd camp out with my buddy and onetime
squeeze Susie, who was a semivegetarian; she deigned
to be taken out to the local Ethiopian eateries
Meskerem and Asmara or sometimes the plant-protein
heavy Himalayan Taste or Penang. I've also dined at
Brazilian, Salvadoran, Southern US, Chinese, and
French restaurants there: when rich and full of
myself, I might go to Cashion's Eat Place; at the
bottom of the wheel, Popeye's (don't cry for me).

in MD?). Made us want to find a decent/good Ethiopian restaurant to
visit. There seem to be an number of them in Silver Spring area, down
Rt 29 just inside the Beltway.

I'm not up to date on Silver Spring but would be
amenable to some exploration.

He also did a show in New Orleans which turned out to be a complete
surprise to us -- it was about the Vietnamese area there, which I did
not even know existed.

Zimmern did a show about the New Orleans Viet
population many years ago for the Travel Channel.

Title: Debrecen Pork Cutlets
Yield: 4 Servings
12 Pork chops (abt 3 oz)
9 oz Onions; finely minced
6 oz Bacon; cubed small
9 oz Debrecen sausage; sliced

That's more than a pound of meat a person!

Recipe Karoly Gundel "Hungarian Cookery Book"
MMed IMH c/o Le MarYol BBS Fido 2:324/151.4

Gundel ran the classiest restaurant in Budapest;
I doubt he'd have served that dish there, especially
not in such massive quantity.

Whole Wheat Pizza Dough
categories: celebrity, breads
yield: 2

1 1/2 c warm water
1 ts yeast
1 Tb salt
1 Tb olive oil
3 c whole wheat flour

Place the water into the bowl of an electric mixer.
Dissolve the yeast in the water and let it stand until
it begins to bubble. Add the salt and oil to the water
and mix well with a whisk.

Place the flour in the mixer bowl and place the bowl
onto the mixer. Using the dough hook for the mixer on
the lowest speed, mix the flour into the water until
a rough dough is formed. Raise the speed of the mixer
slightly and knead the dough until the texture is
smooth and elastic, about 5 min.

To test the dough, turn off the machine, and press the
dough with your fingertip. When it springs back the
dough is ready to set to rise. Let the dough rise in
a covered bowl for 1 hr or until double.

Cut into 2 equal pieces. Shape each piece into a ball,
cover and let rise 1 hr more. Flatten each ball and
roll or stretch to a 12? circle.

Ruth Gresser, Pizza Paradiso, Washington
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