While everyone gets used to what most of us saw (and wrote) all along and the Greek debt sooner or later gets restructured, the road ahead is pretty clear: we have to actually produce something! While the media and most of the population rolls over slowly, fat and lazy from so many years of… Continue reading Why a modern Greek should feel like Achilles at sea
Old photos fade away. Literally! No matter what paper they are printed on, even in good storage conditions. So as I started to scan a few from my vast – pre digital – collection I couldn’t help but feel there is a better way. Not even an automated scanner would save me. I want to… Continue reading Scanning opportunities and inroads to social networking
“Insanely delicious scallops&shrimp on eggy noodles w creamy ouzo sauce @my FAVE Manhatt greek resto #Pylos. Their tarama DE-stroys all others.” If you are not from the U.S. you may not know Kelly Choi who Wikipedia says “is the former host of Bravo TV‘s Top Chef spin-off, Top Chef Masters, which premiered on June 10, 2009. Choi is also an Emmy-award winning Korean–American television personality on NYC… Continue reading Master Chef’s “insanely delicious” ouzo sauce
Following Twitter references to ouzo and #ouzo there is a very specific group of people with old bad memories of ugly hangovers associated to ouzo drinking. This is commonly the result of improvised cocktails or slammer abuse but more commonly I would guess due to low grade pseudo (non distilled) ouzo or non A brand… Continue reading Don’t get drunk: drink real A grade Greek ouzo
It is fashionable (and easy) to target family run businesses as the source of a country’s problems. Whether it is the Economist’s view of a region or the complaints of a middle manager who “just couldn’t get a promotion in there”. I have studied family businesses as clients, as numbers and statistics. I… Continue reading How GrecoGerman family businesses will rule the world
It has been called “The book on the crisis” and “A love letter to Greece”. The journalist Stella Bettermann has written a real “feel good” book. Even the longer stories leave a nice taste in your mouth as the author describes her childhood summers with parents and brother every year in Greece. The magic, the… Continue reading Ich trink Ouzo, was trinkst du so? – I drink ouzo, what do you drink?
One of the problems facing ouzo is that it is generally produced by companies too small to help properly promote it. It is indicative that at the recent ProWein international spirits trade show, there were only two companies with ouzo to show! And of those, only ouzo Plomari the market leader in Greece, actually… Continue reading Is the ouzo industry too small to survive?
Here is the short version as I understand it: put the water first and then the ice. Depending on how much alcohol the ouzo has it will react differently to extreme cooling. Don’t overdo it cooling this drink because you then kill the aroma. And here is the long version: “Anethole is a rather nonpolar… Continue reading A scientific exploration of why ouzo gets mirky with water
It isn’t just the aroma of aniseed that gives ouzo that distinctive flavor. “This spice possesses gas-relieving property. It is an excellent medicine for expelling wind from the stomach. It can also be taken, in combination with other digestive foods like ginger, cumin and pepper, in the form of an infusion. An easy way to… Continue reading Therapeutic qualities of aniseed: drink and then bathe in it!
“Dimino” in greek means “every two months”. Seems a rather bad name for ouzo, but here is a useful text about the Production Methods: (Pardon the Google translation slip ups!) “Small and big secrets of ouzo Lisvori anise “Pimpinella anisum“, fennel “foeniculum vulgare miller“, the star anise, cinnamon, the coriander, cardamom (kakoules) enter the… Continue reading Ouzo dimino – what a bad name for a drink!