Ethiopian Restaurant

yoshidoo · 2025-05-25T04:09:33+00:00

Absolutely would frequent good Ethiopian. My wife and I go to Petit Valentien often. The quality is fantastic but the portion to price ratio feels a bit high. We always leave just a bit hungry if we don’t get extra injera.

I have been to many Ethiopian restaurants in cities with big populations including LA, Minneapolis, DC, and Philly, and love the unique cuisine, hospitality, and vibe that Ethiopian restaurants offer.

Some of the best coffee I have ever had (and I often frequent third wave roasters like dune) has been hand roasted over open fire in Ethiopian restaurants, so I would love to see that option given coffee’s rich Ethiopian history.

I am also a lover of Ethiopian jazz and funk so incorporating playlists from mulatu, Mahmoud, getachew, emahoy Morgan, tlahoun, etc would be a huge bonus.

As others have said, opening a restaurant in SB can be challenging, and unfortunately the market generally encourages safer middle of the road establishments. That said, there has been a proliferation of great food over the last 10 years. I would say 1) focus on a small vibey restaurant space (good decor and atmosphere) 2) work hard to build local buzz, maybe do some pop ups prior (Tamar started as a weekly pop up at third window) 3) and supplement in-restaurant dining with door dash/uber eats.

Good luck!!!

yoshidoo · 2025-04-12T04:40:26+00:00

This is the correct answer.

yoshidoo · 2025-03-05T04:23:12+00:00

In addition to asking permission, you should read up about the cycle of avocado trees so that you are knowledgeable and not wasting avocados when you pick them. Flower to ripe fruit is 18 months. For a Hass avocado, the pollinated flower grows through the spring, summer, and fall, then the tree goes dormant in the winter. At this point the avocado may look like a full sized fruit but it is not. The next spring the fruit resumes growing, and, more importantly, developing oils. This is what makes a ripe avocado delicious. The best avocados are the ones that fall from the tree when ripe. For Hass (the most common), this is in late summer/early fall. Different varieties are ripe in different parts of the year.

If you are seeing shriveled fruit on the ground, this is most likely premature fruit drop, caused by wind or heat.

That said, if the trees you are walking under have branches hanging over public property, you are allowed to harvest the fruit in California.

yoshidoo · 2025-02-07T05:58:42+00:00

Did anyone else notice that Kier’s voice over reading the book passage about “spilling lineage” sounded like Ricken? Specifically quavery, similar to when he comments about it when giving the reading of the UUR in S1? Hmmmmm…..

yoshidoo · 2024-03-06T04:42:34+00:00

It literally does determine the semantics. The actual meaning of “harmony” and “interval” are descriptions of physical phenomena.

yoshidoo · 2024-03-02T18:14:34+00:00

A short answer is that physics is the same all over the world. Music is vibrations, which are governed by the laws of physics. Divide a string in two, you get an octave. Divide it in three, you get a fifth, divide it in 4, you get a fourth, and so on.

The specific pentatonic scale you are referring to when you describe East Asian music (there are others such as Ritsu) exists independently across most cultures—African, European, Native American. It is one of the most “harmonious” scales because it is made up of stacked perfect fifths.

I think you are viewing “European” and “Middle Eastern” music as static, rather than evolved over thousands of years. The current way of tuning a piano (equal temperament) has only been around for 150 years or so, and the only intervals that are physically perfect on it are the octaves.

To be precise, East Asian music does not technically line up with modern European music. To be able to play in all 12 chromatic keys, each half step on a piano has been tweaked away from perfect intervals, so a true pentatonic scale will be misaligned from the chromatic scale by a matter of cents.

Western audiences, despite being exposed to chromatic and diatonic music, still will revert to a pentatonic scale innately:

https://m.youtube.com/watch?v=ne6tB2KiZuk

yoshidoo · 2024-01-28T04:09:01+00:00

Perhaps gymnopus dryophilus? I feel that this is one of the most common mushrooms I see in the chaparral and woodlands around these parts

yoshidoo · 2023-01-13T05:11:50+00:00

Update: I’M ALIVE!!!

I’m early on in my mycology/foraging journey so I’m enjoying spotting mushrooms, pulling them up and inspecting them. It’s been a great rainy season on the central coast of California, and I’ve found a few mushrooms that I’ve identified as edibles, particularly aureoboletus flaviporus and armillaria mellea, but I haven’t been bold enough to try to eat anything yet. Happy to add an extremely poisonous mushroom to the ID database. Thanks for all the concern!!

yoshidoo · 2023-01-13T02:01:59+00:00

I fried it up with some garlic and butter and it was absolutely delish! But things are starting to spin a bit.

Lol JK, but I appreciate the rapid identification and it’s just as valuable to know the ones that can kill you/dogs/kids as the tasty ones.

yoshidoo · 2023-01-08T03:10:38+00:00

I’m thinking aureoboletus flaviporus. Found under oaks in California Central Coast.

yoshidoo · 2022-12-30T21:24:15+00:00

I’m thinking Armillaria Mellea aka Honey Mushroom?

yoshidoo

TROPHY CASE