I got "a wild hair" this weekend and wanted to make some Injera (Ethiopian flat 'bread"). I love this stuff and hadn't made it in many years. I always have my 2 sourdough starters on hand and I had some teff flour that wasn't selling anyway so I started a batter last night and cooked it off this afternoon. I make dinner for my wife and I almost every night and I make it out of anything that won't sell but isn't ready for the compost pile or the wolves yet.
The wild hair got curlier. There are no Ethiopian restaurants here, so a cook's gotta do what a cook's gotta do. I have a new NY strip to trim, cut and pack but, I still had a few in the case from the last one I did. I took 2 of those, now perfectly aged, and made a pretty traditional Siga Wat (beef stew). Everything else had a nationality of its own. The salad had a more German vinaigrette to it, while the kale was made with bacon (a no-no in Ethiopia) in more of a Cajun style, and the Dal was more Indian (shitloads of cumin and ginger) than Ethiopian. This wasn't Fusion, but rather, a happy co-existence of different accents on some similar basics.