I also like Moroccan cuisine. Moreover, they perfectly prepare dishes of both Moroccan and French cuisine, and therefore restaurants usually have a very large selection of delicious dishes.
There is also a tradition of drinking tea, and even if you go to a tannery or a car service, you will always be offered a glass of very sweet mint tea. However, such a tradition exists in Egypt too.
In Morocco, the production of a unique French gray wine has been preserved, which is practically not produced even in France.
https://avatars.mds.yandex.net/get-...0ad12bae8_5c53fb7ddde03600aeece11a/scale_1200
There is also a tradition of drinking tea, and even if you go to a tannery or a car service, you will always be offered a glass of very sweet mint tea. However, such a tradition exists in Egypt too.
In Morocco, the production of a unique French gray wine has been preserved, which is practically not produced even in France.
https://avatars.mds.yandex.net/get-...0ad12bae8_5c53fb7ddde03600aeece11a/scale_1200
Last edited:
we found great hospitality in Marrakech, everywhere we went we were offered mint tea, a culinary 'hello, how are you'. Even in a Berber house we visited up in the Atlas mountains. We also drove through the town where they make Argan oil, the 'perfume' was everywhere! Great memories...
Berber tea time by © cats squirrel 2020
Last edited:
speaking of horse-radish, my uncle had a patient who grew her own, then grated it herself. what she didn't know was that you can get progressively more susceptible to the skin-irritants. he had to give her an anti-histamine and send her to the hospital as she had blisters on her hands, arms and face.
Yes, by the way, taking advantage of the moment, while in Morocco on the Atlantic coast, the sensations were a very strong smell of the sea. The Red and Black Sea and the Pacific Ocean, too, do not smell so strong. In England, the Atlantic also smells strongly of the sea, as in Morocco?
In Russia, grated horseradish is served with cold meat snacks, such as aspic from beef tongue or just aspic. In addition, horseradish served through a meat grinder with tomatoes is an excellent appetizer, and this appetizer is called the almost obscene word “хреновина”, because sometimes instead of the word “member”, especially in women or in society, they use slang “horseradish”.
Sometimes horseradish is added even to drinks such as vodka or non-alcoholic Kvass. Kvass has a Swedish counterpart, Julmust, as well as the American Shopping Spree (Fonta Flora Brewery) and a bit like Coca-Cola.
Fred is drinking a Farm & Sparrow by Fonta Flora Brewery on Untappd
Todd is drinking a Shopping Spree by Fonta Flora Brewery on Untappd
Last edited:
IME following the protocol to get the most out of fresh grated, it blows smoke out your ears like nothing else.
Today i had lots of time due cv, thus i decided to prepare a Coq au Vin, since yesterday they offered chicken legs at 5 bucks/kilo and all other ingredients were in house.
I spent a bottle of a nice Mondavi Cab. Sauvignon therefore.
I found a pretty good way to get chicken really smooth in the oven.
Result was , i could eat a really nice amount of it, but of course enough for 2 other meals.
I spent a bottle of a nice Mondavi Cab. Sauvignon therefore.
I found a pretty good way to get chicken really smooth in the oven.
Result was , i could eat a really nice amount of it, but of course enough for 2 other meals.
Attachments
I think the smell of the sea is down to seaweed, which can be quite localised. There is no truth in the myth that it is due to ozone!
I have not tried this. Georgian wines are sometimes very good. And they have many good grape varieties. and a good climate thanks to the mountains and the sea. This technology is definitely not produced in clay pots buried in the ground. This is a very old technology. And presented as marketing. The wine is produced in thousands of liters and aged in stainless steel or stainless steel with aging in oak barrels. But it can roam with a peel is their chip.
The taste can be really good and refreshing. However, wine in Georgia is often worse than in Russia. There is only luck. In Russia, such a wine costs $ 10. And our wine experts prefer well-known wineries from all over the world, where they visited and saw the technology with their own eyes, rather than Georgian. I sometimes buy Georgian wine if it is in the store at a big discount, because Russian wines are now very good and cost much cheaper or also.
Last edited:
Sorry the importer is not a liar, everywhere in the world there are a few iconoclasts who have nothing to do with technology. A shrinking few and now probably many fewer.
I think that wine would cost much more than $ 10 in Russia and $ 29 in the US, because it is physically very difficult to pour a lot of wine into jugs buried in the ground and get such a low price.
One of our wineries in Nova Scotia produced a "buried red" and a "buried white". These wines were made from the usual hybrid grapes, but aged for 14 months in casks that were buried 8 feet deep in the vineyard. Something about absence of oxygen, temperature stability, yada-yada. My brother interviewed the owner of the winery and was intrigued by the buried wines, and asked the owner whether the process made an exceptionally good wine. He said "It's good wine, but it's a GREAT story! And people buy stories."
Can you tell me more about the ras al hanout? Do you know what all is in it?
There is still a joke. When the Japanese made their first premium segment whiskey, the label said that the whiskey was made from the best Scottish grapes.
In Crimea, from imperial times to the present, Madera is still being produced, in oak barrels, standing opposite on the air blown by the wind and under the pouring sun, everything is as it should be according to ancient technology. Fantastic wine is good despite oxygen and the sun! https://www.vinofan.ru/img/winegallery/original/1/madera-massandra-non-vintage.jpg
In Crimea, from imperial times to the present, Madera is still being produced, in oak barrels, standing opposite on the air blown by the wind and under the pouring sun, everything is as it should be according to ancient technology. Fantastic wine is good despite oxygen and the sun! https://www.vinofan.ru/img/winegallery/original/1/madera-massandra-non-vintage.jpg
Last edited:
Paula Wolfert's book has a complete list of what is possible, some you don't want to know.
Paula completely immersed herself in the culture, living with local families to do research. There is even a hash candy for kids recipe. Couscous and Other Good Food from Morocco Paula Wolfert / | Etsy
How much money did this Canadian wine cost per bottle? Or was it also buried for marketing?
I hear they make pretty good Madeira in Madeira, too (Madeira - Wikipedia).
It used to be believed that sweet fortified wine of Madeira was improved by exposure to heat and salt, and the the agitation of shipping improved it. I read a book about the 1893 Chicago World's Fair (The Devil in the White City: Murder, Magic, and Madness at the Fair that Changed America: Larson, Erik: 0884510967318: Books - Amazon.ca). The principal architect, Daniel Burnham, when he became a successful and wealthy architect, made it a habit to buy a barrel of Madeira every year, and paid to have it shipped twice around the world to "age" it.
In Crimea, old-fashioned technology also produces Jerez! I doubt very much that Jerez is also produced on the island of Madeira. I compared sherry Spanish, Crimean, and Moldavian Ialoven Sherry. Spanish for the same money is much worse. The best was Dry Moldovan. Легендарный молдавский Херес: все оттенки янтаря | Wine and Spirits