"""This is ""uso Massalia"", my friends""—referring to its high quality. The term subsequently spread by word of mouth, until ""tsipouro"" gradually became known as ouzo. However, the major Greek dictionaries derive it from the Turkish word ""üzüm"" 'grape'. Ouzo production begins with distillation in copper stills of 96% alcohol by volume (ABV) rectified spirit. Anise is added, sometimes with other flavorings such as star anise, fennel, mastic, cardamom, coriander, cloves, and cinnamon. The flavoring ingredients are often closely guarded company ""recipes"", and distinguish one ouzo from another. The result is a flavored alcoholic solution known as ""flavored ethyl alcohol"", or"
"also distilled. Ouzo is usually mixed with water, becoming cloudy white, sometimes with a faint blue tinge, and served with ice cubes in a small glass. Ouzo can also be drunk straight from a shot glass. Ouzo is often served with a small plate of a variety of appetizers called mezes, usually small fresh fish, fries, olives and feta cheese. Ouzo can be described to have a similar taste to absinthe which is liquorice-like, but smoother. On October 25, 2006, Greece won the right to label ouzo as an exclusively Greek product. The European Union now recognizes ouzo, as well"
"percent; the minimum allowed is 37.5 percent. Ouzo production itself does not include fermentation. In modern Greece, ""ouzeries"" (the suffix -erie is imported from French) can be found in nearly all cities, towns, and villages. These café-like establishments serve ouzo with ""mezedes""—appetizers such as octopus, salad, sardines, calamari, fried zucchini, and clams, among others. It is traditionally slowly sipped (usually mixed with water or ice) together with ""mezedes"" shared with others over a period of several hours in the early evening. In other countries it is tradition to have ouzo in authentic Greek restaurants as an aperitif, served in a"
"shot glass and deeply chilled before the meal is started. No water or ice is added but the drink is served very cold, enough to make some crystals form in the drink as it is served. Ouzo can colloquially be referred to as a particularly strong drink, the cause of this being its sugar content. Sugar delays ethanol absorption in the stomach, and may thus mislead the drinker into thinking that they can drink more as they do not feel tipsy early on. Then the cumulative effect of ethanol appears and the drinker becomes inebriated rather quickly. This is why"
"production. The alcohol used to produce ouzo is 96% ABV ethyl alcohol of agricultural origin (rectified spirit obtained from agricultural products) and therefore does not retain the flavours of the primary distilled products, whereas the lower degree of distillation of tsipouro allows it to retain the aroma of the pomace. CHRIS Distillery Est. 1895 with production of traditional Greek Tsipouro like Tsipouro the Simple and Stathopoulos Tsipouro Tsipouro Tsipouro () is a pomace brandy from Greece and in particular Thessaly, Epirus, Macedonia, and the island of Crete (where Cretans call it tsikoudia). Tsipouro is a strong distilled spirit containing 40-45%"
"Orzo Orzo (, Italian for 'barley', from Latin ""hordeum""), also risoni (, 'big rice'), is a form of short-cut pasta, shaped like a large grain of rice. Orzo can be served alone; as a soup accompaniment; as part of a salad, a pilaf, or giouvetsi; or baked in a casserole. Orzo can be colored by saffron, chilies, and black beans to yield yellow, orange, or black pasta respectively. The color of the orzo stands out if it is mixed with other orzo colors or white rice, as in, for example, a white rice pilaf with orange orzo. Orzo is essentially"
"the best way to enjoy tsipouro is straight from the freezer. Some people prefer to either dilute with water or add ice. Tsipouro is usually served in shot glasses with meze (a small side dish) such as nuts, dried fruit, raisins, cheese, olives, seafood, meat, halva, or paximadi (rusk). In 2006, Greece filed a request for tsipouro to be recognized as a PDO (Protected Designation of Origin) product, which was granted later that year. Anise-flavoured tsipouro is also available, produced especially in Macedonia and Thessaly. Anise-flavoured tsipouro and ouzo have almost identical taste but vary enormously in their method of"
"Ouzo effect The ouzo effect (also louche or spontaneous emulsification) is a cloudy (""louche"") oil-in-water emulsion that is formed when water is added to ouzo and other , such as pastis, rakı, arak, sambuca and absinthe. Such microemulsions occur with only minimal mixing and are highly stable. The ouzo effect occurs when a strongly hydrophobic essential oil such as ""trans""-anethole is dissolved in a water-miscible solvent, such as ethanol, and the concentration of ethanol is lowered by addition of small amounts of water. Oil-in-water emulsions are not normally stable. Oil droplets coalesce until complete phase separation is achieved at macroscopic"
"first appear in the ""Wa-Kan Sansai Zue"", Ryōan Terajima's massive Edo-period dictionary published in 1712. Uirō Uirō (Japanese: , , ), also known as , is a traditional Japanese steamed cake made of rice flour and sugar. It is chewy, similar to ""mochi"", and subtly sweet. Flavors include azuki bean paste, green tea (matcha), ""yuzu"", strawberry and chestnut. Nagoya is particularly famous for its ""uirō"", and there are other regional versions, notably in Yamaguchi and Odawara, although Odawara's ""uirō"" is better known as a medicine. It can be purchased in traditional Japanese confectionery shops throughout Japan. ""Uirō"" was originally the"
"A figazza is a pizza bread not containing tomato sauce, topped with onions and often also muzzarella. It is probably descended from the Genoese focaccia (where it is known as ), and it is also consumed in Argentina under the name fugazzeta. Typical ingredients of a figazza are onions, peppers and olives. Tuco is an Uruguayan tomato sauce made with chopped meat, tomato sauce, onions, oreganon and garlic, fideos mening noodles. Tuco can be served with any pasta, fresh or dry, but most common are tallarines con tuco (spaghetti with tuco), ñoquis con tuco (gnocchi), moñitas con tuco (farfalle), ravioles"
"more commonly as ""ouzo yeast""—""μαγιά ούζου"" in Greek—the term for ""yeast"" being used by Greeks metaphorically to denote that it serves as the starting point for ouzo production. The ""ouzo yeast"" is then distilled. After several hours of distillation, a flavored distillate of approximately 80 ABV (% Alcohol By Volume) is produced. The spirit at the beginning of the distillation (heads) and end (tails) is usually removed to avoid light and heavy alcohols and aromatics. The heads and tails are usually mixed and distilled again. The product of this second distillation can be used to produce a different quality ouzo."
"Yazoo (drink) Yazoo is a bottled flavoured milk, produced by FrieslandCampina and sold in Belgium, France, the United Kingdom, and Ireland. Over eighty million bottles of Yazoo are sold annually. Yazoo is available in four flavours; banana, chocolate, strawberry and vanilla. Vanilla was introduced in 2014, as a limited edition flavour. It was announced that the Vanilla flavor and other flavours would be staying. Bottle sizes range from 200 ml, 400 ml, and one litre. In April 2018, a limited edition chocolate mint flavour was introduced, following the results of a vote from consumers about the flavour they would most"
"may also be served as part of an assorted meze small plate platter that is traditionally served with the anise-flavored liquor called ouzo. Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, and sometimes lemon juice, and dill or mint or parsley. Some variations are made with cattails or purslane, tofu, dill, and seasoned with Vege-sal and either whole allspice or spicebush berries. Purslane is called ""glistrida"" in Greek and this may be called ""glistrida me yiaourti"" meaning ""purslane and yogurt salad"" rather than ""tzatziki"". One simple recipe calls for"
"or Etsakor descent. Urhobos claim ""Ukhodo"" (a yam and unripe plantain dish prepared with either beef, poultry, or fish, and spiced with lemon grass and potash), ""Oghwevwri"" (emulsified palm oil soup), and starch (""Usi""), made from the cassava plant. It is heated and stirred into a thick mound with added palm oil to give the starch its unique orange-yellow colour. ""Oghwevwri"" is composed of smoked or dried fish, bush meat, unique spices, potash and oil palm juice. Other delicacies of the Urhobo tribe are palm nut oil soup and ""amiedi"" or ""banga"" soup, often eaten with ""usi"" and or ""garri""."
"Uirō Uirō (Japanese: , , ), also known as , is a traditional Japanese steamed cake made of rice flour and sugar. It is chewy, similar to ""mochi"", and subtly sweet. Flavors include azuki bean paste, green tea (matcha), ""yuzu"", strawberry and chestnut. Nagoya is particularly famous for its ""uirō"", and there are other regional versions, notably in Yamaguchi and Odawara, although Odawara's ""uirō"" is better known as a medicine. It can be purchased in traditional Japanese confectionery shops throughout Japan. ""Uirō"" was originally the name of a medicine in the Muromachi period (1336–1573). References to ""uirō"" as a confection"
"delivered to us valuable information on the origins of the word ""ouzo"", which has come to replace the word ""tsipouro"". According to the professor, tsipouro gradually became ouzo after the following event: Thessaly exported fine cocoons to Marseilles during the 19th century, and in order to distinguish the product, outgoing crates would be stamped with the words ""uso Massalia""—Italian for ""to be used in Marseille"". One day, the Ottoman Greek consulate physician, named Anastas (Anastasios) Bey, happened to be visiting the town of Tyrnavos and was asked to sample the local ""tsipouro"". Upon tasting the drink, the physician immediately exclaimed:"
"Orujo Orujo is a pomace brandy (a liquor obtained from the distillation of marc, the solid remains left after pressing of the grape) from northern Spain. It is a transparent spirit with an alcohol content over 50% (100° proof). Its name comes from the expression ""aguardiente de orujo"" (pomace spirit). It is popular in northern Spain, particularly in Galicia but also in Asturias, Castile and León and Cantabria (principally in the valley of Liébana). It is also called ""augardente"" or ""aguardiente"" (firewater), and ""caña"". Orujo has become an artisanal craft for some families who after making wine for themselves distill"
"curry leaves, chili, garlic, cloves, onion, pepper, and coconut oil. In the Spanish region of Galicia, ""polbo á feira"" (market fair-style octopus) is a local delicacy. Restaurants which specialize or serve this dish are known as ""pulperías"". In Portugal octopus is eaten Lagareiro style (roasted with potatoes, herbs, onion, garlic, and olive oil), stewed with rice (""Arroz de Polvo""), as well as breaded and then deep fried, with rice and beans. ""Hongzhang"" is a famous Singapore delicacy. The ingredients include steamed octopus limbs, and a sauce of pork skin, pepper and flour. This chewy dish is common in Singapore and"
"Luzhu huoshao Luzhu huoshao() is one of the most well-known traditional Beijing street foods. Long considered a luxury, the cuisine is especially prevalent in Beijing. The main ingredients are pork, pork lung, pork intestines, pork liver, tofu, and some may add Fermented bean curd or chives sauce, and it is served with Bing (bread). The origins of ""luzhu huoshao"" can be traced back to the Qing dynasty as a palace food in Peking. According to legends, ""su zao rou"" () was a dish invented by Zhang Dongguan as a tribute for Qianlong Emperor during one of Qianlong' inspection to Suzhou"
"of serving cake at weddings. Anise is used to flavor Greek ""ouzo""; Italian ""sambuca""; Bulgarian ""mastika""; French ""absinthe"", ""anisette"", and ""pastis""; Spanish ""Anís del Mono"", ""Anísado"" and ""Herbs de Majorca""; Turkish and Armenian ""rakı""; Lebanese, Libyan, Syrian, Jordanian, Israeli and Palestinian ""arak""; and Algerian ""Anisette Cristal"". Outside the Mediterranean region, it is found in Colombian ""aguardiente"" and Mexican ""Xtabentún"". These liquors are clear, but on addition of water become cloudy, a phenomenon known as the ouzo effect. Anise is used together with other herbs and spices in some root beers, such as Virgil's in the United States. The main use"
"the label. Yazoo (drink) Yazoo is a bottled flavoured milk, produced by FrieslandCampina and sold in Belgium, France, the United Kingdom, and Ireland. Over eighty million bottles of Yazoo are sold annually. Yazoo is available in four flavours; banana, chocolate, strawberry and vanilla. Vanilla was introduced in 2014, as a limited edition flavour. It was announced that the Vanilla flavor and other flavours would be staying. Bottle sizes range from 200 ml, 400 ml, and one litre. In April 2018, a limited edition chocolate mint flavour was introduced, following the results of a vote from consumers about the flavour they"
"Obatzda Obatzda (also spelt Obazda and Obatzter) is a Bavarian cheese delicacy. It is prepared by mixing two thirds aged soft cheese, usually Camembert (Romadur or similar cheeses may be used as well) and one third butter. Sweet or hot paprika powder, salt and pepper are the traditional seasonings, as well as a small amount of beer. An optional amount of onions, garlic, horseradish, cloves and ground caraway seeds may be used and some cream or cream cheese as well. The cheeses and spices are mixed together into a smooth mass. It is usually eaten spread on bread or pretzels."
"Oxo (food) Oxo is a brand of food products, including stock cubes, herbs and spices, dried gravy, and yeast extract. The original product was the beef stock cube, but Oxo now also markets chicken and other flavour cubes, e.g. Chinese Recipe and Indian Recipe. The cubes are broken up and used as flavouring in meals or gravy or dissolved into boiling water. In the United Kingdom, the OXO brand belongs to Premier Foods. In South Africa, the Oxo brand is owned and manufactured by Mars, Incorporated and in Canada is owned and manufactured by Knorr. Its spelling is trademarked as"
"Fizzer Fizzers are a ""fruity, chewy, & fizzy"" candy sold primarily in South Africa. They are one of the products produced by Beacon Sweets & Chocolates and are available in six flavors. The candy itself is a hard/chewy candy depending on its temperature. While chilled, or merely not warmed, the candy is a hard, brittle consistency that will give off more of the ""fizzing"" that the candy can cause while being eaten. While warm though the candy is much like the American candy Air Heads; it loses some of the fizz while soft but is a lot easier to eat"
"Uzazi The term Uziza refers to the dried fruit of the West African deciduous shrub ""Zanthoxylum tessmannii"", syn. ""Fagara tessmannii"", a member of the 'prickly ash' ""Zanthoxylum"" family. The name of the spice is derived from Igbo, a language in Nigeria, where the spice is grown and harvested on a commercial basis. ""Zanthoxylum tessmannii"" is a close relative of the Sichuan pepper, and Uziza has a similar taste profile to the Asian spice. However, unlike Sichuan pepper where only the pericarp of the fruit is used, uziza is used whole (both pericarp and seed). This may explain why uziza has"
"orange. As of 2018, they are still currently in production and sold in stores. The most common flavor is Watermelon. From Wrapper: Sugar, Corn Syrup, Malic Acid, Sodium Bicarbonate, Tartaric Acid, Artificial Flavors, Artificial Colors (F.d. &C. Yellow N.5, Yellow N. 6, Red N. 40), Maltose Carbonate ZotZ were introduced in 1968 and were manufactured by G.B.Ambrosoli SPA in Ronago Italy. Some known slogans are ”Where the Fizz izz”, ”Big Fizz Candy” and ”Exploding pop” ZotZ (candy) ZotZ is a candy with a fizzy, sour center manufactured by G.B. Ambrosoli in Italy and distributed in the United States by Andre"
"Pretz Pretz (プリッツ, ""Purittsu"") is a Japanese snack made by Ezaki Glico. Like Ezaki Glico's other popular snack, Pocky, Pretz is stick-shaped and comes with a texture similar to pretzels. Unlike Pocky, Pretz is dusted with seasonings instead of enrobed in a flavoured fudge. Pretz comes in a few varieties and three sizes: Regular, Kid's, and Giant. Most Pretz come in the Regular size, with some flavours also being offered in Giant size. The Kid's size is a smaller pack of Pretz and is sweeter to appeal to children. Kid's packages also come with a cartoon child on the package."
"calabaza or sweet potato. The shrimp can be replaced with small fish like ""dilis"" (anchovies) or ""dulong"" (noodlefish), as well as calamari or even shredded chicken. Larger shrimp, shelled and butterflied can also be used, and can be cooked tempura-style. The dish can be modified easily to use other non-traditional ingredients, including potatoes, bell peppers, peppercorns, ""tokwa"" (tofu), grated coconut, and ""apulid"" (water chestnuts). A unique variant of the dish uses banana flowers (""puso ng saging"", lit. ""banana heart"") cooked in batter. Okoy Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and"
"synonym for the pomace of the grape (prior to distillation). Orujo Orujo is a pomace brandy (a liquor obtained from the distillation of marc, the solid remains left after pressing of the grape) from northern Spain. It is a transparent spirit with an alcohol content over 50% (100° proof). Its name comes from the expression ""aguardiente de orujo"" (pomace spirit). It is popular in northern Spain, particularly in Galicia but also in Asturias, Castile and León and Cantabria (principally in the valley of Liébana). It is also called ""augardente"" or ""aguardiente"" (firewater), and ""caña"". Orujo has become an artisanal craft"
"created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Pizza (locally pronounced pisa or pitsa), has been wholly included into Uruguayan cuisine, and in its Uruguayan form more closely resembles an Italian calzone than it does its Italian ancestor. Typical Uruguayan pizzas include ""pizza rellena"" (stuffed pizza), ""pizza por metro"" (pizza by the meter), and ""pizza a la parrilla"" (grilled pizza). While Uruguayan pizza derives from Neapolitan cuisine, the Uruguayan fugaza (fugazza) comes from the focaccia xeneise (Genoan), but in any case its"
"mountain passes), ""orujo de café"" (""café de los puertos"") and ""crema de orujo"" (orujo cream) among others lesser known. Other pomace brandies similar to Orujo, although with distinct names and characteristics, are also found in other countries, such as France (""marc""), Italy (""grappa""), Germany (""tresterschnaps""), Portugal (""bagaceira""), Hungary (törkölypálinka), Romania (""rachiul de tescovina""), while in Bulgaria, Serbia, Montenegro, Croatia, Greece and Cyprus it is the local variant of rakia. In Galicia itself it is also sometimes referred to as augardente, and in the rest of Spain as aguardiente. The term ""orujo"" (in Galician, ""bagazo"") is also sometimes used as a"
"Sweet-Mini (sugar coated). Pretz Pretz (プリッツ, ""Purittsu"") is a Japanese snack made by Ezaki Glico. Like Ezaki Glico's other popular snack, Pocky, Pretz is stick-shaped and comes with a texture similar to pretzels. Unlike Pocky, Pretz is dusted with seasonings instead of enrobed in a flavoured fudge. Pretz comes in a few varieties and three sizes: Regular, Kid's, and Giant. Most Pretz come in the Regular size, with some flavours also being offered in Giant size. The Kid's size is a smaller pack of Pretz and is sweeter to appeal to children. Kid's packages also come with a cartoon child"
"Uunijuusto Uunijuusto is a Finnish dish made from cow's colostrum, the first milk of a calved cow, by adding a pinch of salt (some 0.5 grams per a litre of milk) and by baking the milk in an oven (30 minutes in 150 degrees Celsius, and for a few moments in 250 degrees to get the color). Sometimes ""uunijuusto"" is also made from ordinary milk and eggs. The word ""uunijuusto"" literally means ""oven cheese"", but ""uunijuusto"" is not properly a cheese. ""Uunijuusto"" is typically eaten for dessert with berries (often cloudberries) or jam or ""mehukeitto"" which is a sort of"