Comments on: Wok Wot! http://www.bernos.org/blog/2006/09/29/wok-wot/ Wed, 07 Jan 2009 01:13:47 +0000 http://wordpress.org/?v=2.6 By: If Nolawi Ca Koo, So Ka Yu! : bernos.org™ | African T-Shirts http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-150719 If Nolawi Ca Koo, So Ka Yu! : bernos.org™ | African T-Shirts Wed, 21 May 2008 17:08:55 +0000 http://www.bernos.org/blog/?p=233#comment-150719 [...] the Pizza in the Oven So I bought book on quick and easy stir-fry dish because I wanted break my Wok Meron and Dawit bought me when I moved into my apartment. I haven’t yet because these days I have [...] [...] the Pizza in the Oven So I bought book on quick and easy stir-fry dish because I wanted break my Wok Meron and Dawit bought me when I moved into my apartment. I haven’t yet because these days I have [...]

]]> By: Buchela! ::BERNOS.ORG :: T-SHIRTS | NOW ON SALE http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-12393 Buchela! ::BERNOS.ORG :: T-SHIRTS | NOW ON SALE Thu, 11 Jan 2007 15:59:56 +0000 http://www.bernos.org/blog/?p=233#comment-12393 [...] Anyways, I have been following her activities for about a month now, and I am hooked. She cooked her Wot in a Wok, sounds familiar! [...] [...] Anyways, I have been following her activities for about a month now, and I am hooked. She cooked her Wot in a Wok, sounds familiar! [...]

]]> By: Yegor http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-4304 Yegor Sat, 28 Oct 2006 03:17:07 +0000 http://www.bernos.org/blog/?p=233#comment-4304 Munit, Do you remember Yegor? Drop me a note. ykuznetsov@websurveyor.com Munit,

Do you remember Yegor? Drop me a note.
ykuznetsov@websurveyor.com

]]> By: Temelkach http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-3158 Temelkach Sat, 07 Oct 2006 08:25:36 +0000 http://www.bernos.org/blog/?p=233#comment-3158 I just love this site!y'all have even inspired me. Big upz to all the cooks out there!!!! I just love this site!y’all have even inspired me. Big upz to all the cooks out there!!!!

]]> By: Lovejones http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-3038 Lovejones Thu, 05 Oct 2006 03:15:15 +0000 http://www.bernos.org/blog/?p=233#comment-3038 Rebecca...I don't even mess with Hennesey at all, Scotch is my flavor and not just any Scotch, got to be a 'single-malt'....so don't hate. Rebecca…I don’t even mess with Hennesey at all, Scotch is my flavor and not just any Scotch, got to be a ’single-malt’….so don’t hate.

]]> By: Rebecca http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-3030 Rebecca Wed, 04 Oct 2006 21:07:15 +0000 http://www.bernos.org/blog/?p=233#comment-3030 Mr lovejones, who do you think you are, talking about pinot noir, don juan demarco, kool modie... bakih we all know you drink hennesey. Mr lovejones, who do you think you are, talking about pinot noir, don juan demarco, kool modie… bakih we all know you drink hennesey.

]]> By: Annuities http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-2968 Annuities Tue, 03 Oct 2006 12:57:14 +0000 http://www.bernos.org/blog/?p=233#comment-2968 Your post is on target. Keep it up. Your post is on target. Keep it up.

]]> By: Lovejones http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-2963 Lovejones Tue, 03 Oct 2006 09:27:42 +0000 http://www.bernos.org/blog/?p=233#comment-2963 Celebratelife...I need therapy to soothes my day to day life, especially the corporate world. Pinot Noir is the bomb, go for it. Munit, I tried subsituting other items for Meat/beef with Tofu, Mushrooms, vegetarian (fake meats/religious) and it doesn't do it for me, even with garlic and every thing possible. I agree with you on the spot 'Trader Joe's'; that place got all the smarts and eloquent products...especially the wine selection. Keep the food knowledge like JKidd drops dimes on the court. My 2 Cents. Celebratelife…I need therapy to soothes my day to day life, especially the corporate world. Pinot Noir is the bomb, go for it.

Munit, I tried subsituting other items for Meat/beef with Tofu, Mushrooms, vegetarian (fake meats/religious) and it doesn’t do it for me, even with garlic and every thing possible. I agree with you on the spot ‘Trader Joe’s’; that place got all the smarts and eloquent products…especially the wine selection.

Keep the food knowledge like JKidd drops dimes on the court.

My 2 Cents.

]]> By: celebratelife http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-2961 celebratelife Tue, 03 Oct 2006 08:27:41 +0000 http://www.bernos.org/blog/?p=233#comment-2961 Hey Munit, I'm so stuck on making your recipe -Portabella Mushroom Wet. I can literally taste it and can't wait till the weekend cause I don't always like sega wet. You are the bomb.com! I usually grill Portabella mushrooms and mix it with spring lettuce along with quartered boiled eggs, pine nuts, and almonds served with balsamic vinegar dressing. Lovejones, with cooking who needs therapy? If we can recruit more people to enjoy the pots and pans, Dr. Phil may be back to being oprah's sidekick. I think I'll take you're suggestion of making awaze w/pinot noir. Whenever I try to make it with a BV cabernet I'm sipping so much in the end I'm too woozy to enjoy the awaze with anything. Nolawi, maybe you can't incorporate all the things you love to do in one day but there is the week, the month, or the year...many days to vacation in the kitchen. Your Abesha sister Hey Munit, I’m so stuck on making your recipe -Portabella Mushroom Wet. I can literally taste it and can’t wait till the weekend cause I don’t always like sega wet. You are the bomb.com! I usually grill Portabella mushrooms and mix it with spring lettuce along with quartered boiled eggs, pine nuts, and almonds served with balsamic vinegar dressing.

Lovejones, with cooking who needs therapy? If we can recruit more people to enjoy the pots and pans, Dr. Phil may be back to being oprah’s sidekick. I think I’ll take you’re suggestion of making awaze w/pinot noir. Whenever I try to make it with a BV cabernet I’m sipping so much in the end I’m too woozy to enjoy the awaze with anything.

Nolawi, maybe you can’t incorporate all the things you love to do in one day but there is the week, the month, or the year…many days to vacation in the kitchen.

Your Abesha sister

]]> By: Munit http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-2937 Munit Mon, 02 Oct 2006 19:27:33 +0000 http://www.bernos.org/blog/?p=233#comment-2937 I love cooking too. My invention of combining Ethio and American Recipe is, the Dried Portabella Mushroom Wet. Try it ppl, it is yam yam. It is done just like Siga Wet, just substitute the meat with the Mushroom.(no Butter, use Olive Oil) Usually I cook this dish during the Fasting season. (you can find the dried mushroom in any grocery store, I like the ones in Trader Joe's) I love cooking too. My invention of combining Ethio and American Recipe is, the Dried Portabella Mushroom Wet. Try it ppl, it is yam yam. It is done just like Siga Wet, just substitute the meat with the Mushroom.(no Butter, use Olive Oil) Usually I cook this dish during the Fasting season. (you can find the dried mushroom in any grocery store, I like the ones in Trader Joe’s)

]]> By: Nolawi http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-2932 Nolawi Mon, 02 Oct 2006 15:40:12 +0000 http://www.bernos.org/blog/?p=233#comment-2932 I dont know if you guys know but, Madjet restuarant and a few other started to mix th senafitch (ethiomustart) with awaze.. and serve it with tibbs... I think its so nasty... my god.. who stupid idea was that? metad, alcohol get the bottom flavors out... if you heard of the saying 'flambe' that is the reason... alem thanks i'll try it Celebrate... I do indeed love to cook... gin I think there is not enough time during one day to incorporate all the things i like to in my life... all, i dont think awaze needs anything other than a little liquor... especially like that of ginger and garlic.... strong flavors... because berbere has every spice in ethiopia already.. berbere with yohannes teremaje... mmm mmmm mmmhhh I dont know if you guys know but, Madjet restuarant and a few other started to mix th senafitch (ethiomustart) with awaze.. and serve it with tibbs… I think its so nasty… my god.. who stupid idea was that?

metad, alcohol get the bottom flavors out… if you heard of the saying ‘flambe’ that is the reason…

alem thanks i’ll try it

Celebrate… I do indeed love to cook… gin I think there is not enough time during one day to incorporate all the things i like to in my life…

all, i dont think awaze needs anything other than a little liquor… especially like that of ginger and garlic…. strong flavors… because berbere has every spice in ethiopia already.. berbere with yohannes teremaje… mmm mmmm mmmhhh

]]> By: Lovejones http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-2923 Lovejones Mon, 02 Oct 2006 06:53:42 +0000 http://www.bernos.org/blog/?p=233#comment-2923 Cooking is my release therapy as someone would put it. I love watching the food network as well. Alteration of the Ethiopian food is my type of swine. Has anyone tried Tibs (tibbs) with some kind of pasta (Spaghetti, linguini, etc...) it is to die for, ultimately the tibs replaces the spaghetti sauce. How'bout Kitfo with some hot just cooked white rice....hummmm. Combination of the starch with the kibbe/mitmita/cordomon and ofcourse the red meat...scrum. Alton Brown by far is the most talented and knowledgable cook and food expert I have ever encountered, met him in person and even more informative. Awaze with red wine (pinot noir-acidity up high), a little ginger (powder) and garlic, leave it for 30 minutes...killin' me softly. My 2 Cents. Cooking is my release therapy as someone would put it. I love watching the food network as well. Alteration of the Ethiopian food is my type of swine. Has anyone tried Tibs (tibbs) with some kind of pasta (Spaghetti, linguini, etc…) it is to die for, ultimately the tibs replaces the spaghetti sauce. How’bout Kitfo with some hot just cooked white rice….hummmm. Combination of the starch with the kibbe/mitmita/cordomon and ofcourse the red meat…scrum.

Alton Brown by far is the most talented and knowledgable cook and food expert I have ever encountered, met him in person and even more informative.

Awaze with red wine (pinot noir-acidity up high), a little ginger (powder) and garlic, leave it for 30 minutes…killin’ me softly.

My 2 Cents.

]]> By: celebratelife http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-2915 celebratelife Mon, 02 Oct 2006 01:28:20 +0000 http://www.bernos.org/blog/?p=233#comment-2915 Alem, I haven't tried making awaze with all three ingredients but will definitely try it as well. Hey Mesfin, it seems like you have a good traditional recipe for awaze seeing that you're not in agreement with ours. Please share your recipe and leave out the humor (which is hard to duplicate) hahaha. You seem to be an expert! Alem, I haven’t tried making awaze with all three ingredients but will definitely try it as well.

Hey Mesfin, it seems like you have a good traditional recipe for awaze seeing that you’re not in agreement with ours. Please share your recipe and leave out the humor (which is hard to duplicate) hahaha. You seem to be an expert!

]]> By: Nolawi http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-2900 Nolawi Sun, 01 Oct 2006 15:54:29 +0000 http://www.bernos.org/blog/?p=233#comment-2900 Thanks Alem, I love awaze with Tej and also with Scoth... I think scotch is the best for Tire Siga Awaze.. Thanks Alem, I love awaze with Tej and also with Scoth… I think scotch is the best for Tire Siga Awaze..

]]> By: mesfin http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-2885 mesfin Sun, 01 Oct 2006 00:25:06 +0000 http://www.bernos.org/blog/?p=233#comment-2885 HAaha haa Ezi awaze recipe melewaweT TjemerE HAaha haa Ezi awaze recipe melewaweT TjemerE

]]> By: alem http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-2879 alem Sat, 30 Sep 2006 22:39:18 +0000 http://www.bernos.org/blog/?p=233#comment-2879 Celebratelife actually that’s the traditional way of making awaze. I mean the garlic and sometimes the mustard. Now am wondering what the test of garlic mustard and wine will be like. I will try it! thanks for the tip. Celebratelife actually that’s the traditional way of making awaze. I mean the garlic and sometimes the mustard. Now am wondering what the test of garlic mustard and wine will be like. I will try it! thanks for the tip.

]]> By: celebratelife http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-2873 celebratelife Sat, 30 Sep 2006 08:49:40 +0000 http://www.bernos.org/blog/?p=233#comment-2873 Nolawi, I know what you mean about improvising ethnic dishes. I’m also a big fan of Food Network and I watch Barefoot Contessa as much as I can. For the first time last Holiday season I made, from scratch, Panettone and I got the recipe from the Food Network web site (by Mario Batali). You can only imagine how many tries it took. My holiday parties are off the hook, thanks mainly to The Barefoot Contessa, and I look forward to them more than my family and friends. Although I was unfortunate not to grow up in Addis I did manage to learn how to cook some Abesha dishes and I improvise a lot and I mean a lot. The only thing I don’t even try to make changes to is Doro Wat. I would love to have your recipe for cheese steak with Ethiopian flare. Please share it, it sounds gooood. Alem, I can’t live without awaze. Someone recently showed me how to add fresh-crushed garlic and mustard to give it a kick. Have you tried it that way? I’m glad there is someone else out there who shares my passion for cooking! Nolawi, I know what you mean about improvising ethnic dishes. I’m also a big fan of Food Network and I watch Barefoot Contessa as much as I can.

For the first time last Holiday season I made, from scratch, Panettone and I got the recipe from the Food Network web site (by Mario Batali). You can only imagine how many tries it took. My holiday parties are off the hook, thanks mainly to The Barefoot Contessa, and I look forward to them more than my family and friends.

Although I was unfortunate not to grow up in Addis I did manage to learn how to cook some Abesha dishes and I improvise a lot and I mean a lot. The only thing I don’t even try to make changes to is Doro Wat. I would love to have your recipe for cheese steak with Ethiopian flare. Please share it, it sounds gooood.

Alem, I can’t live without awaze. Someone recently showed me how to add fresh-crushed garlic and mustard to give it a kick. Have you tried it that way?

I’m glad there is someone else out there who shares my passion for cooking!

]]> By: alem http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-2847 alem Sat, 30 Sep 2006 02:53:02 +0000 http://www.bernos.org/blog/?p=233#comment-2847 Nolawi if you like a test of wine on your food the best thing to do is prepare your own awaze (berbere mix with your favorite wine) mix well until it becomes pest and save in a tight jar. The longer it stays the more good it gets. you won’t even need to add any flavors to your 'tibs' or 'stake' you just add your awaze and it will test amazing. Nolawi if you like a test of wine on your food the best thing to do is prepare your own awaze (berbere mix with your favorite wine) mix well until it becomes pest and save in a tight jar. The longer it stays the more good it gets. you won’t even need to add any flavors to your ‘tibs’ or ’stake’ you just add your awaze and it will test amazing.

]]> By: metad bet http://www.bernos.org/blog/2006/09/29/wok-wot/#comment-2841 metad bet Fri, 29 Sep 2006 22:35:34 +0000 http://www.bernos.org/blog/?p=233#comment-2841 you put ALL TYPES of alcohol on your sauteed onions? what kind of cook are u? you put ALL TYPES of alcohol on your sauteed onions? what kind of cook are u?

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