souse

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Temesgen Hailemariam

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Sep 26, 2011, 7:18:57 AM9/26/11
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Dear Fellow wondelates

I attached the picture of the souse I was talking about.

--
Sincerely 
Temesgen Hailemaim Dadi
Borino 61, INT 1
Trento, Italy
Tel: +393278173579

souce.jpg

Abayneh T Kebede

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Sep 26, 2011, 7:31:51 AM9/26/11
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what is this for?
Abayneh T. Kebede
00393284722625
Trento

Temesgen Hailemariam

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Sep 26, 2011, 8:57:31 AM9/26/11
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@Abayneh, It is for making pasta. You dont have to cook any 'Sigo'.

Abayneh T Kebede

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Sep 26, 2011, 11:07:20 AM9/26/11
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That would be really helpful. Thank you for posting.

Abayneh T. Kebede
00393284722625
Trento



Israel Dejene

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Sep 26, 2011, 3:22:47 PM9/26/11
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hey guys I'm running out of  "Derekoshi" sooner or later!!!!. Have u find anything that replace "Injera" or any kind similar in taste
look ,size, smell please share!! lol

Anteneh Atumo

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Sep 26, 2011, 3:31:33 PM9/26/11
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Dear Israel,

Actually u can slice the bread in to more thinner slices, until now I think this one is the better solution at hand....LOL
--
Best Regards,
_________________________
Anteneh Atumo
Via Palermo 21
38122
Trento, Italy
_________________________

arade tariku

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Sep 26, 2011, 3:36:41 PM9/26/11
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hey guys please all the recipes you know even if you invent them :)
cheers!

Abayneh T Kebede

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Sep 26, 2011, 5:46:47 PM9/26/11
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use shiro as a recipe not as a "shiro", in pasta sauces(in small amount), it might sound crazy but the final test is unbelievable. try it!!!

Abayneh T. Kebede
00393284722625
Trento



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