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follow-up, Moya Ethiopian, gluten free injera & cross contamination

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Moya confirmed that while they use the same pans to make both the gluten and non-gluten injera, they are cleaned between batches. As I mentioned in an earlier post, my seat in the restaurant afforded a clear view of the cooking area, and it did appear to me that the pan was spanking clean when the woman was making the gf injera; and, I had no reaction whatsoever, though I ate more than my share of injera that evening!

If you are concerned about the possibility of cross contamination, I would urge you to let your server know (our server was the granddaughter/daughter of the owners). I've already sent a follow-up email asking if they could simply buy another dedicated pan...

Tristan

Sent from my tin can and string. Please excuse mumbling and static.

-----Original Message-----

From: moya.sf@...

trverb@...

Sent: Wed, Jan 12, 2011 12:23 pm

Subject: Re: injera question

Hi Tristan,

We use the same pans to make both types of injera, but they are cleaned in between batches. Thanks for your interest.

-mel

Sent via BlackBerry from T-Mobile

From: trverb@...

Date: Wed, 12 Jan 2011 13:34:53 -0500

<moya.sf@...>

Subject: injera question

Hi there. I am pleased that you offer gluten-free (teff only) injera. Is this prepared and cooked in a way to prevent its being contaminated by the wheat in the non-gluten-free bread? If the gluten-free injera is cooked in the same pan as wheat-containing bread, is the pan cleaned between use?

Thank you for taking the time to answer these questions.

Best,

Tristan

Sent from my tin can and string. Please excuse mumbling and static.

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Yes, Moya in SF. Sorry, that was noted in a previous post.

Sent from my tin can and string. Please excuse mumbling and static.

-----Original Message-----

From: Sharon P R <hosnar@...>

Sent: Thu, Jan 13, 2011 12:03 pm

Subject: [ ] Re: follow-up, Moya Ethiopian, gluten free injera & cross contamination

Are you referring to Moya in SF or elsewhere?

S

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