"Free State. The Netherlands banned it in 1909, Switzerland in 1910, the United States in 1912, and France in 1914. The prohibition of absinthe in France would eventually lead to the popularity of pastis, and to a lesser extent, ouzo, and other anise-flavoured spirits that do not contain wormwood. Following the conclusion of the First World War, production of the Pernod Fils brand was resumed at the Banus distillery in Catalonia, Spain (where absinthe was still legal), but gradually declining sales saw the cessation of production in the 1960s. In Switzerland, the ban served only to drive the production of"
"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"
"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"
"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"
"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%"
"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."
"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"
"desired. It is also stirred before eating. Maíz con hielo Maíz con hielo (literally ""corn with ice"" in Spanish language, also commonly spelled ""mais con yelo"" in Filipino) is a sweet and refreshing snack food in the Philippines. Maíz con hielo is a mixture of shaved ice, corn kernels, sugar and milk. Usually popular in the summer months, it is a variation of the more renowned halo-halo. The dessert is prepared by adding shaved ice to a glass then pouring evaporated milk on top of the ice. It is then topped off with cream corn and sugar. Vanilla ice cream"
"ossobuco alla milanese), marmalades, sauces, sorbets and salads. Zest is a key ingredient in a variety of sweet and sour condiments, including lemon pickle, lime chutney, and marmalade. Lemon liqueurs and liquors such as Licor de oro require zest. Zest is used in some cocktails not only for flavor and aroma but also for color as a garnish. For use as a cocktail garnish, zest often is cut in a long spiral called a twist. Cocktails featuring a twist include Dry Martini and Horse's Neck. For maximum flavor and aroma, as in mulled wine, zest is simply cut from the"
"Maíz con hielo Maíz con hielo (literally ""corn with ice"" in Spanish language, also commonly spelled ""mais con yelo"" in Filipino) is a sweet and refreshing snack food in the Philippines. Maíz con hielo is a mixture of shaved ice, corn kernels, sugar and milk. Usually popular in the summer months, it is a variation of the more renowned halo-halo. The dessert is prepared by adding shaved ice to a glass then pouring evaporated milk on top of the ice. It is then topped off with cream corn and sugar. Vanilla ice cream can also be added on top if"
"fried sausages are often eaten daily. Mildly spiced legumes, as well as zucchini and other types of squash, are often prepared as a stew with or without meat, and sometimes with quiabo (ocra) and abobora or butternut squash are a favorite dessert, as are sweetened sidra, canjica (white corn kernels cooked in milk, coconut, and condensed milk and peanut bits). Pudim de leite, or milk custard, pave' (mounted cookies in rich condensed and heavy cream sauce) and manjar (white flan) are other mouth-watering treats. If none of these desserts are present, countryside meals will rarely leave out citrics such as"
"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."
"such as Montevideo, markets commonly have one or more grill stations where customers can order and eat asado directly at the bar, which may be served with offal, sausages, tapenades, and tapas. It is usually served with lager beer for lunch. The person making the meal is also called ""asador"". Asado is often preceded by apéritives such as vermouth, uvita, and medio y medio, an entree called picada and some chorizos, morcillas, and some offal. Ingredients of a complete Uruguayan asado include: chorizo, morcilla, pulpon, entraña, tira de asado, cow gizzards, chinchulines, chotos, and kidneys. Poultry may also be included."
"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"
"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""."
"golden brown. Excess oil is drained on paper towels and the dish is served warm and crispy. ""Okoy"" batter can also be mixed with ""kamote"" (sweet potato) or ""kamoteng kahoy"" (cassava), instead of calabaza. Other ingredients are also traditionally added, including mung bean sprouts (""togue"") and/or julienned carrots, onions, and green papaya. The dish is sometimes dyed bright orange with ""achuete"" seeds. ""Okoy"" can be eaten on its own or with white rice. It is usually eaten as a snack, as appetizers, or as a breakfast meal. Traditionally, it is served with a vinegar-based dipping sauce; like ""sinamak"" (vinegar with"
"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"
"(usually shrimp, crabs, with oysters optional, or occasionally crawfish), sausage, chicken (hen or rooster), alligator, turtle, rabbit, duck, deer or wild boar. Gumbo is often seasoned with filé, which is dried and ground sassafras leaves. Both meat and seafood versions also include the ""Holy Trinity"" and are served like stew over rice. It developed from French colonists trying to make ""bouillabaisse"" with New World ingredients. Starting with aromatic seasonings, the French used onions and celery as in a traditional ""mirepoix"", but lacked carrots, so they substituted green bell peppers. Africans contributed okra, traditionally grown in regions of Africa, the Middle"
"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"
"Meanwhile, there are also sweeteners, for example avocado, ""kamura odu"" (edible oil from the bark of a certain tree) and sesame oil added at the table. Black Harmony (Arua), a Lugbara music duo sing about ""ala/ anyu"" (groundnut/ simsim paste, also known as ""odii"" by the Acholi) in their song ""Adia"". The singing voice tells his woman named ""Adia"" to prepare for him ""mutere"" (Sliced and sun-dried cassava or potatoes) plus a side dish of either ""atra bi"", ""awu bi"", ""pala bi"", ""agobi"" or ""dodo"" and sweeten it with a little ""ala"" and ""ai"" (salt). Sometimes, chicken is marinated in"
"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"
"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"
"Chivito (sandwich) Chivito is the national dish of Uruguay, It is a thin slice of tender cooked beef steak (""churrasco""), with mozzarella, tomatoes, mayonnaise, black or green olives, and commonly also bacon, fried or hard-boiled eggs and ham, served as a sandwich in a bun, often accompanied by French fried potatoes. Other ingredients, such as red beets, peas, grilled or pan-fried red peppers, and slices of cucumber, may be added. In Argentina a sandwich of this sort is called ""lomito"", with ""chivito"" retaining its literal meaning of ""kid meat"". ""Chivito"" is the diminutive of ""chivo"", goat, and means kid (young"
"sometimes oysters. Andouille sausage is often added to both meat and seafood gumbos to provide ""piquancy, substance, and an additional layer of flavor"" to the dish. Most varieties of gumbo are seasoned with onions, parsley, bell pepper, and celery. Tomatoes are sometimes used in seafood gumbo, but traditionally few other vegetables are included. Gumbo broth or gravy derives from three primary thickeners: okra, filé powder, and roux. Traditionally, okra and filé powder are not used in the same dish, although this rule is sometimes broken. Roux can be used alone or in conjunction with either of the other thickeners. Okra"
"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:"
"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"
"their cafeteria add Louisiana Creole Gumbo, made with seafood, to its menu in his honor. The dish became more widely popular in the 1980s, when chef Paul Prudhomme's popularity spurred interest in Creole and Cajun cooking. Gumbo is cooked for a minimum of three hours, and often simmers all day. Meat (but not seafood) is often browned beforehand and removed from the heat. Okra and roux are cooked before other vegetables and seafood. Okra is removed from heat when it reaches the desired consistency, while roux remains in the pot. Seasoning vegetables are then added to the sauce. When these"
"ingredients may be added, Manchego cheese and ketchup being popular ones. The chorizo is sausage made of pork, may be used whole or cut in half lengthwise. Usually the sauce ""chimichurri"" is used as well as mayonnaise, sometimes Uruguayans tend to add tomatoes and lettuce. It's served in baguette or in ""pan catalán"" (sliced soft bread roll), except in football matches where is served in simple bread roll or bun (like hamburguers). Unlike in Argentina, chorizo is not only used as an appetizer but also as a garnish for the asado. In the U.S., they are commonly available at lunch"
"Vaho Vaho () or baho () is a mix of meat, green plantains and yuca cooked in banana leaves. It is a traditional Nicaraguan dish originated from the mix of cultures between the indigenous, mestizos and Afro-Nicaraguans of the country. In Nicaraguan Spanish and some other dialects, the name is pronounced as ""vajo"" () or ""bajo"" (). There is some controversy as to whether the correct spelling is ""vaho"", ""baho"", ""vajo"" or ""bajo"". Vaho is served with ""curtido"", a cabbage and tomato salad made with vinegar and lemon/lime juice. The salad tops the meat, yuca and plantains. The meat used"
"they are sold just as any other white bread. However, since its exterior surface is a bit dry and fragile, is usually reserved for other uses than a meals companion. It is unclear since when or why the pambazo is prepared and filled in a very specific way. While other similar dishes changed the fillings or toppings, the pambazo recipe remains almost the same. The bread is first filled with the potato and chorizo, then dipped in warm red ""guajillo"" pepper sauce, which gives the bread its famous orange-red sprinkled coloration. Once the bread has been soaked, it is passed"