Recipies thread

[superfly]

Never liked the retsina... Tastes to me like I'm drinking wine with some earth in it

But the rest of the dish sounds niiice...

[HoekmanX]

Never liked the retsina... Tastes to me like I'm drinking wine with some earth in it

But the rest of the dish sounds niiice...

That is why you let the wine breathe for a bit Nenad ...

My Chili recipy will be here shortly!

Hoekie

[ForestryProf]

Never liked the retsina... Tastes to me like I'm drinking wine with some earth in it

But the rest of the dish sounds niiice...

Nenad,
I think that like most of the finer things in life, retsina is an acquired taste. I agree with you that some taste like dirt, the strongest of the lot (not necessarily the best) leave me with a strong impression of terpentine, my favorites have a bit more than a hint of spruce in both the aroma and taste.
One day I'd like to sit and sip a glass while sitting in a cafe in Athens .
Not yet asleep, but clearly dreaming,
Ed

[joesixpack]

ForestryProf, that recepie sounds fantastic. I'll have to try it. Do you think it'll work on a rotissary?

[ForestryProf]

ForestryProf, that recepie sounds fantastic. I'll have to try it. Do you think it'll work on a rotissary?

It would if you don't stuff the bird. That shouldn't be a problem as I've made the potato stuffing recipe (times 3) and baked it in the oven at 350 F for an hour...still pretty good, but missing a bit of the flavor from sopping up all of the chicken drippings when cooked in the bird.
Ed

[RichZ]

Ed,


Please excuse my ignorance but what is retsina?

[ForestryProf]

Ed,


Please excuse my ignorance but what is retsina?

Rich,
Those that don't like it would say it tastes worse than scotch .

It's a dry white wine (traditionally Greek, but it may be of more regional origin than that) that is flavored with pitch (think pine tar or resin). The origins are from storing wine in skins that were sealed with pitch. Over time the wine took on some of the flavor. Now (obviously) the flavor is added to maintain the 'traditional' taste.

You should be able to sample a glass in any good greek resturant. I usually find that the server will wonder why in the world you would want to drink the stuff.
Ed

[RichZ]

Ed,

I will guess it is an acquired taste.

[joesixpack]

It would if you don't stuff the bird. That shouldn't be a problem as I've made the potato stuffing recipe (times 3) and baked it in the oven at 350 F for an hour...still pretty good, but missing a bit of the flavor from sopping up all of the chicken drippings when cooked in the bird.
Ed

I read "chicken drippings" as "chicken droppings" LOL. I could probably just pour out the drippings and aspic from the drip pan onto the potatos.

[HoekmanX]

Ok, so I promised.


Hoekie's Chili for 4

fresh for all ingredients preferred but for the peas

2 cans of kidney beans (approx 1/2L)
1 small can of sweetcorn
1 small can of peas
4 slices of pineapple diced up
3 peppers (green red and yellow) diced up
2 cans of pealed/mashed tomatoes
4 "charlotjes" (uhm, some stronger small union)
8 cloves of garlic (mashed)
1 tablespoon of sambal
1/4 small bottle of tobasco
plenty pepper
2 pounds of ground beef
bottle of pinotage (South African)

Put the beans peas and corn in a large pan, on a low fire (do not let it boil) including the bottle of wine (-1 glass).
Clean the vegetables and prep them.
Fry the beef without added butter but with pepper. When brown and loose add the tomatoes and spices and garlic. Also add the fresh veggies to the beans etc. let both heat through, but again no boiling of the pan (can with the meat) and add the tobasco to the pan.
After about 5 minutes, drain the veggie pan add the beef sauce to the veggies and stir through.

Enjoy,
Hoekie

Might have forgotten a thing, if so will be added.