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Athenaeus

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Everything posted by Athenaeus

  1. I grew up in Greece knowing that if I ever ate yoghurt with grapes I risked to be seriously poisoned. So, I am surprized to learn that the combination of grapes and yoghurt was introduced to you as a Greek delicacy. As for tzatziki, neither mint not oregano is included in the basic recipe. Just garlic and cucumber!
  2. Athenaeus

    Onion Confit

    I have tried both ways and since in my kitchen I have a fireplace as well, I even used the method women in Greece used decades ago in making confits. Honestly I didn't find any difference-- of course the batch made on the fire had an elegant aftertaste of wood. I believe that we are conditioned to believe that whatever is slowly cooked is necessarily better. I don't think that this applies to all the cases. To return to our tasty subject I believe that what makes schneich's recipe a hit is the fact that in an hour you have what others have in 18h and since gas is not used in Greek households saving 17 h of electricity really matters. Regading "strong flavored" onions, a nice trick to get rid of the extra "heat" is to soak them for a couple of min in salted water. :) ~Athenaeus~
  3. Athenaeus

    Onion Confit

    snip..... Although it's almost a year since this recipe has been posted allow me to congratulate you. Searching for an onion chutney, last week, I came up with this recipe. I tried it and it was a great success. It's easy, quick, tasty and very sexy. Just a note though I believe that it's an onion chutney and not an onion confit. ~A~
  4. Excellent opening post! I don't know anything about the use of snails by the Italians but I know many things about the consumption of snails by the Greeks. Especially in the South of the Country, on the island of Grete where they have a distinctive way in preparing them( they fry them) snails are considered a delicacy and a proof of a well organized nd gourmet household. :) Since I live out of the city and I am in the position to collect snails( that I adore and I prepare them in casserole with tomato sauce) I have a question for you. I am not sure I undrestood what you mean by "fasting period". Do you let the snails fast after feeding them with flour to clean them or before? Or you do not feed them with flour at all. If not how do you clean them? Thank you!
  5. You should try once to stuff the leaves with dry cod fish and rice and serve it with an avgolemono-tomato sauce.
  6. I was too busy with the Olympics so I have just seen that. Yes the food in the venues, especially in OAKA sucked ( the food in the Olympic Village where I was assigned as a volunteer was devine though...). I am surprized that you consider the Greek Kitchen unfriendly for the vegetarians. I would say exactly the opposite. :-)
  7. You forgot to add in your opening post that it was not Christmas for every Orthodox Christian but only for those who keep still the old calendar... it makes quite a difference. :-)
  8. Andrew Dalby in his monography, Sirens Feasts mentions that classical cooks used the fig leaves to wrap what evolved to dolmathes during the Proto-Byzantine Era ( ci.6th ce. A.D), In order to get rid of the sour taste that the fig leaves have they pickled them in brine. Obviously it worked.:) Athenaeus( the original ancient author, not me) mentions those leaves for dolmathes ( wrapped minced meat) as thria.
  9. Being a fanatic drinker of single malts I confess that I used bourbon only in cooking ( deglazing etc). Only recently a friend introduced me to this fine series of drinks. I haven't tasted much but I am partial to Bakers and Bookers. Especially Bakers has such a full body that I was surpized. Also, I can't help but noticing that I have never had a hangover after a... wild night with those two. :) Needless to say that both brands are extremely expensive in Greece and very difficult to find something that it's a real pity.
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