Alexander Chalkidis

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  • Recipe: Ouzo sausage patties with mushrooms

    Ouzo, a Greek spirit, lends its distinctive licorice flavour to these sausages. To make life easier in the kitchen, they are cooked in patties rather than being stuffed into casings. But you can go that route if you wish.

    Ouzo Sausage Patties With Mushrooms

    Adapted from New Greek Cuisine: Fresh and Modern Recipes From Aristedes’ Kitchen, by Aristedes Pasparakis and Byron Ayanoglu. Tzatziki is a Greek yogurt and cucumber sauce. It is sold in supermarkets.

    3/4 lb each: ground lamb, ground beef

    1/4 cup ouzo

    1 tbsp ground coriander

    1 tsp ground anise

    1/2 tsp chili flakes

    3/4 tsp sea salt + more to taste

    Freshly ground pepper to taste

    3/4 lb (350 g) mixed mushrooms (button, oyster, stemmed shiitakes), thinly sliced

    2 tbsp each: extra-virgin olive oil, lemon juice

    Homemade or store-bought tzatziki to taste

    Chopped parsley to taste

    Chopped chives to taste

    In large bowl, blend meat, ouzo, coriander, anise, chili flakes, 3/4 teaspoon salt and pepper. Shape into 16 oval patties, each about 3/8-inch thick. Lay in one layer on cutting board. Cover with clean kitchen towel and set aside at room temperature 30 minutes.

    Heat medium skillet on medium-high heat 2 minutes. Add mushrooms. Sear, turning once, 4 to 5 minutes, until withered and starting to brown. Add oil and lemon juice, plus salt and pepper to taste. Cook, tossing, until liquid is absorbed, about 1 minute. Remove from heat. Place on heatproof dish in preheated 200F oven to keep warm.

    Heat large non-stick pan on medium-high 1 minute. Cook patties in batches, turning occasionally, until browned and cooked through, about 6 minutes. Reduce heat to medium if necessary. Drain on paper towels. Place on heatproof dish in oven to keep warm.

    To serve, plate mushrooms and tzatziki alongside patties. Sprinkle parsley and chives on top.

    Makes 6 servings.

    Star-tested by Susan Sampson. ssampson@thestar.ca – Click here for original article source

  • Google can destroy you. “You” being anyone and anything. Scary?

    I remember the debate in some English Literature class: will the future be like George Orwell’s “1984” or Aldus Huxley’s “Brave New World”?  I am a social media scientist by nature it seems because Huxley was always where I would put my money.  But the “soma” of our time isn’t a drug, it is information.   And one company seems to be controlling it all.

    I was chuckling to myself while watching the hilarious “Google autocompleter” video.   I almost posted it on Facebook.  But I have worried too long about this to fall into the trap.  Google is not evil as per se.   Google is wielding the biggest weapon ever to exist in human history.  Let’s hope it doesn’t get too evil with it.  But what harm is there in April fool day’s pranks like Gmail motion?

    It is getting worse than free.   When Google decides to put all companies related to GPS, mapping and anything related to pasture it is one thing.   Spending gazillions creating Google Maps, navigation software, and even promoting services around this ecosystem is worrying for competitors, annoying for lawmakers (since they don’t seem to have a profit making reason to do it) but useful for end users.  OK, it disrupted a major developing industry in ways we can’t even decipher yet.   Losing money on video serving via YouTube on a scale unimaginable to any corporation for years however is quite another thing.  It looks crazy and I wonder why other corporations aren’t emulating the “free” model.   Give away something really enormous in order to hook customers on something seemingly unrelated.

    The silly little spoof video just puts it a step further in my mind.   Google can buy or create content to disrupt the world even more! Why stop at making all books available online for free? (Whether their authors want to or not…)  In a way, they are lucky Steve Jobs is almost dead because he is the only person with the cash and the will to do something similar.   They can just buy the rights to anything they like and use it to gain eyeballs.   It would be the equivelant of BP buying distribution rights to a popular sitcom or Pampers to the next “Cars” movie and then using the publicity or forcing consumers to do something in order to enjoy their favorite show/film.   It would be like Nike buying out FIFA and stopping the final of the World Cup to say “we want you all to ‘like’ our page on facebook or we will stop the game!”

    Except Google is smarter than that.   Google has managed to keep looking like the underdog in everything it does. Google makes every evil step it takes towards an unimaginable monopoly in the search for information look like a legitimate one.   For the common good even.   It is Big Brother wearing a Tshirt and sneakers.   It is the equivelant of “soma” in Huxley’s brave new world, like a drug that keeps everyone happy, a glut of information that keeps us sedate and unable to act.

    If you aren’t too scared of getting on Google’s black list, use the comment box below to leave a response…  But the Thought Police will know instantly!

  • Ouzo drinking etiquette

    A few things you need to know about how to enjoy ouzo from this great article:

    “Here is some ouzo etiquette you may want to keep in mind if visiting the beautiful country of Greece:

    • Though you can have it neat, it is recommended that you dilute it with some cold water and ice. When water is mixed into the ouzo it will turn milk white or cloudy because of the presence of the oil of anise.
    • It is poor form to drink Ouzo ‘dry hammer’, or without eating anything, because this will get you tipsy quicker, and getting drunk may not be as well tolerated in Greece. Eating slows down the rate of intoxication so it is best to eat along with your ouzo.
    • It is also a terrible idea to mix ouzo with other alcoholic drinks; it could have disastrous results.
    • The idea with ouzo is to get into a good enough mood to relax and unwind and perhaps philosophize about life in general. And if you get into an argument about philosophy with a Greek person and they shout at you; it probably means they like you!
    • Don’t ask for double ouzo in Greece; their measures are far more generous than at other places.
    • It is an aperitif and is best had before a Greek meal; it will clear the palate without overpowering the subtle flavors of the food.
    • To avoid hangover and dehydration, make sure you drink water along with your ouzo. The alcohol can quickly dehydrate you; this is particularly important on a hot day.”

  • Greek food – greek ouzo: things you need to know

    A great article we found here summarises a lot of important main points about ouzo.

    “In Greece, ouzo is not just a drink but is way of life; an anise flavored alcoholic aperitif that all Greeks enjoy.

    As real scotch is made only in Scotland, as real champagne is the sparkling wine that comes only from certain regions of France, so ouzo is made only in Greece; and no drink made outside of Greece and Cyprus is permitted to be called ouzo.

    Though the word ouzo is derived from the Turkish ‘uzum’, which means grapes, this is not a grape based drink. The thing to watch out for with ouzo is that it has a kick like a mule, but one that is not instantly obvious.

    Its alcohol content is not all that high, but it is the sugar content of the drink that can be misleading. So at first you may think that the drink is not hitting you but it does later because the alcohol takes time to get absorbed into the blood stream.

    Photo Credit: sifis“

  • Ouzo de Plomari

    Ouzo de Plomari Francais
    Ouzo de Plomari

    Il est élaboré dans la capitale Grec de l’Ouzo, la ville de Plomari sur l’île de Lesbos.

    L’Ouzo est fait à partir de la combinaison précise de raisins pressés, d’herbes et de baies.

    Tout commence à partir d’alcool élaboré avec la peau du raisin, il est alors mélangé avec des herbes et d’autres ingrédients incluant des étoiles d’anis, coriandre, clou de girofle, racine d’angélique, licorice, menthe, gaulthérie, fenouil, noisette et même de la cannelle et des fleurs de citronnier.
    Le tout est ensuite bouilli dans un appareil de distillation en cuivre et est contrôlé par un dégustateur.

    eshop – http://www.crete-lepetitmarche.com/boutique/fiche_produit.cfm?ref=2045-65A&type=19&code_lg=lg_fr&num=

  • Ouzo in opium rumours: should the brands react?

    Does ouzo contain opium and if so, which brands have the most?  If you Google search “Coke Arab rumors” the top result you get is in fact from the Coca Cola company!  That’s how seriously they take the problem of misinformation.   It has often been quoted recently that this is in fact the wrong type of response, especially in this article from the Economist.   The gist of the argument is that repeating the rumor reinforces it and that companies should concentrate on putting out a steady stream of positive news instead.

    This of course, based on recent work by Derek Rucker and David Dubois, of the Kellogg School of Management, and Zakary Tormala, of Stanford business school, has an element of truth.  However it would also depend on the volume of interest and the reasons the rumors is circulating in the first place.  So the initial question of “does ouzo contain opium?” perhaps should be redefined as “why are you asking?”  It is more than possible that a number of people are looking for opium in ouzo as a positive thing!  Maybe ouzo brands should reinforce the rumors to increase sales!!

    The analogy with Coke is not a random one of course.   According to most sources, Coca Cola did in fact contain cocaine in earlier versions of the recipe.  So maybe Coke and ouzo brands should collaborate on the matter because just imagine what would happen if you mix the (supposed) cocaine in Coke with the (imagined) opium in ouzo!

    A more matter of fact analysis is in the page we dedicated to the matter of opium in ouzo here.

  • How many calories does a glass of ouzo have?

    1oz of ouzo contains 103 calories, 0 fat, 11g of carbohydrates and 0 protein.  In the world famous Mediterranean diet, a glass of wine

    Ouzo diet recipe calories fitness information
    Ouzo calories: better the drink than the sweets!

    accompanying each meal of greek food has set researchers looking for the exact mechanisms of this healthy secret.   Not enough research has taken place however concerning the traditional way to enjoy ouzo which has every sign of being an equally healthy choice, if not more so.

    Many claim that it in fact developed from the times of hardship when there just wasn’t enough to go around.   So Greeks sipped their ouzo with “mezedes”, small quantities of sardines or other fish rich in Omega 3, cheese and fresh vegetables like cucumber.  It goes a long way in pre empting the recent “slow eating” movement and many other developments in our knowledge of healthy eating.   Ouzo just doesn’t inspire fast consumption and begs to be escorted by this sort of food and…good company!

  • Ouzo branding case study

    Ouzo brands marketing and bottle design
    A new category – premium ouzo brands – in Adolo by Plomari

    There are many different ouzo brands and the competition is fierce.   So it is interesting when a “new” product comes along.   Even more so when it proposes an unused, yet traditional method of production and unique marketing and bottling.   Quoting from the branding experts that put the whole thing together:

    Ouzo brands marketing and bottle design
    A new category – premium ouzo brands – in Adolo by Plomari
    UNDERSTANDING

    “Adolo” the best quality ouzo Isidoros Arvanitis could produce.

    A pleasant smell of anise, mastic and fennel derives from this premium category ouzo, distilled by an innovative recipe that may change everything taken for granted until now, as far as ouzo flavor is concerned. It is a crystal clear liquid that brings a light sense of its smelling ingredients to the taster’s mouth. According to the myth, the history of ouzo began in late 19th century. Isidoros Arvanitis, from Plomari village, Lesvos island, experimented on various spirits using a lot of different herbs in order to create the “ouzo”. This myth reaches its peak nowadays, again at Plomari village, where the premium ouzo has been created. More over, Isidoros Arvanitis used to name  ”Adolo”, the best quality ouzo he could produce, offering it only to his friends.

    BRAND BUILDING

    Discovering  the premium version of the No. 1 spirit of Greece. The challenge of branding a traditional product for a premium audience.

    After the branding success of Ouzo Plomari, the leading Greek spirit drink , Yalos was commissioned to brand its new premium version, called “Adolo”.Our target audience are, opinion leaders who dare to challenge themselves with new choices. The retail environments, are a selection of contemporary bars, gourmet restaurants and of course, glamorous parties. ”Adolo” is a really special spirit, subject to three stages of distillation in order to keep the most valuable part of “the core”. Since, packaging has been proven to be one of the most critical factors in the marketing efforts and ultimate success of a spirit brand, Yalos implemented its expertise packaging design on three axes:

    • Transforming the traditional character of the well established brand of Ouzo Plomari, to an upmarket visual impact.
    • Harmonising the experience of the elegant flavouring of the spirit, with the shape of a crystal clear elegant bottle.
    • Incorporating the visual elements of the distillery brass kettle and hence delivering the look & feel of copper.

    Thus creating the first premium ouzo brand of  Greece.

     

     

  • Vegetables, shrimps and ouzo

    Prawns in Ouzo, Feta & Tomato http://yfrog.com/h2p8thjj
    A variation – Prawns in Ouzo, Feta & Tomato – click for source

    100 gr eggplant

    100gr carrots

    30ml ouzo

    30ml olive oil

    50ml cream

    salt and pepper to taste

    5 No5 sized shrimp

    Grate the carrots and eggplants (not too fine), wash and clean the shrimps.   Heat the olive oil in a frying pan and sautee the shrimps for 3 minutes.   Add the vegetables and fry for another 2 minutes.   Then add the ouzo and light it up!  (Flambe!)   As soon as the ouzo has evaporated and the fire is out, add the salt and peppet and cream.   Wait it all to congeal and serve.   Enjoy with …ouzo of course!

  • Whiskey Ouzo fix

    2 measures of whiskey
    A quarter of a measure of ouzo
    Half a teaspoon of sugar disolved in water
    Half a fresh lemon (juice)
    Serve in a glass with crushed ice and a lemon slice.