Carnival of the Recipes

I would not have considered using SS on Halibut (though I blast through it on salmon, tuna, and even the odd tender trout).

Ate restaurant Ethiopian tonight, including some traditional (according to the menu) sauteed lamb, stewed chicken, an assortment of stewed lentils and split peas and yoghurt based condiments, all served on and with injera, the traditional, spongy pancake bread made from teff. Got to thinking. First, have you done any work with teff? I did a little quick research, and it seems nutritionally awesome. Injera is an interesting foundation as well, applicable beyond East African milieu. Finally, I was wondering about some of the more exotic savory flavors. They seem highly suitable for some very interesting fusion. Have you done anything there?

Hope this note finds you VERY well,

Chad

I haven't played with Ethopian flavors much, Chad, though like you I"m intrigued with them. I'm working on some new blends, though, maybe some of that will creep in.

I love hearing about new product ideas, they carry a lot of weight around here!