The crowd responds with an excited chorus of “Opa’s!”
All too soon the waiter douses the flame with fresh lemon juice.
The warm, crusty, tangy cheese remains get consumed by all.
Ouzo is made from distilled grapes, flavored with aniseed, also mint and fennel. Some bottler recipes call for cinnamon, mastic (a resin), coriander, cloves or cardamom. Its alcohol potency ranges from moderate to strong and can pack a wallop. When adding some to an open skillet, take the pan away from the stove, as it flames easily.
Besides sipping ouzo it’s also a cook’s friend for a hard-to-figure-out, licorice flavor a non-Greek can’t put their finger on. Some compare it to the famed absinthe, and a museum on the Greek island of Lesbos is dedicated to Ouzo. Thoroughly enjoying the sipping of ouzo is considered a Mediterranean art. Though clear by itself, ouzo turns milky white when ice is added to it and changes it chemically. Continue reading →
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What has Ricotta always meant to you? Was it something your mom had to remember every time she made lasagna? Then you later found the left-over Ricotta not all that interesting, so you avoided it thereafter. We now have developed … Continue reading →
If you stopped by a soda fountain today, which you can hardly do anymore, you’d find hand-made Cokes, you’d have also seen a stand holding a container of Horlick’s Malt Powder. Now, these are all gone, except powdered malt which … Continue reading →