Τρίτη, 1 Ιανουαρίου 2013

New Year's Eve

Do not look for happiness, it is always within you.
Pythagoras 580-490 BC

Best wishes and Happy New Year to All!!!


Μην ψάχνεις την ευτυχία, είναι πάντα μέσα σου.
Πυθαγόρας, 580-490 π.Χ.

Τις Καλύτερες Ευχές μας και
Καλή Χρονιά σε Όλους Σας!!!
 
 
 
 

Παρασκευή, 23 Νοεμβρίου 2012

ZEA : THE ANCIENT GRAIN


 

The oldest, perhaps, grain and main ingredient of the diet of the ancient Greeks was the Zea or Zeia! Referred to as Zeia, rye, Emmer and sometimes confused with asprositi (german. Dinkel), or Rye, or even with corn, and a word Zea  is the scientific name of Maize. But what was really Zea? And did it “disappeared” it s  use, these days?
Zea (Triticum dicoccum) is one of the oldest foods known to man.Samples have been found in excavations of prehistoric settlements around ancient Greece, Asia Minor is dating 12,000 years eg He was one of the first cereals “tamed” the main man and cultivated species of early agriculture in the Fertile Crescent (Fertile Crescent), namely Palestine, Syria, the Euphrates and Tigris to the Persian Gulf. Samples of exploitation dating back 10,000 years ago, have been found in North Africa. Numerous ancient writers refer to Zea and important properties: Homer saying “fire tech zeiai t ‘SD’ crisis evryfanes white”.But in the Old Testament reference “31 But the wheat and Zea ….. The physician Galen (2nd century BC.) Reports spelled as the third most nutritious cereal after wheat and barley and Herodotus (5th century BC.) Says that the Egyptians manufactured exclusively of bread and Zea disdained as wheat and barley. Theophrastus (4th century BC.) Distinguishes clearly spelled from Zea, marking the first as the most efficient among many other grains.
The nutritional value is undisputed, moreover, is not surprising that the etymology of the word “zeidoros” (one who donates life) comes from this grain and the port of Piraeus “Zea” named after where the ships loaded the grain! After a long oblivion, younger scientists “discovered” again and especially after the investigations of the English Allen. These investigations showed that Zea contains 40% more magnesium than other grains. This ingredient helps in the treatment of cramps usually occur after a long ride. Magnesium also activates enzymatic processes of metabolism. It contains high levels of the amino acid lysine, which makes the pasta produced from Zea, highly digestible. The pasta they can find one in the shops of organic products. The ancients did not eat bread from wheat.The grain had to feed the animals. They ate only bread or barley Zea and in need only of barley mixed with wheat. Alexander the Great’s army harbored only Zea, to be men of healthy and spiritually developed. If the ancient Greeks ate wheat bread would not have such a high spiritual development.

 

The year 1928 and progressively banned until 1932 completely abolished the cultivation of Zea in Greece. Indeed until the dictionaries “disappeared” the term Zea! Only in the dictionary “Helios” is a relative description, the later mostly dictionaries the word is analyzed as a feed! Followed by the cultivation of wheat mutant, the purpose of this operation what else? The stupefaction of the Greeks. As one researcher has said in England in the mutant cause shrinkage of the brain in animals. The Greeks suffer by biological warfare?
SOURCE: GS AFFANTIS “The HISTORICAL DEMAND
published in the newspaper “Argolis Development” on 29/3/12 No. 608 F.

Greek Olives: A Culinary Continuum







The olive has shaped Greek life and history, and continues to do so, like no other agricultural product. In folklore, the olive is rife with symbolism.
Sharing olives and bread is an act of friendship in Greece. The olive branch, of course, is the universal symbol of peace.
Olives have been savored from prehistoric times in Greece, although most likely they were eaten uncured, plucked instead off the tree, or from the ground, wrinkled and soft.
Over time, of course, people worked out how to cure olives so that they tasted better--i.e., less bitter--and so that they could be stored for long periods of the year.
The earliest and most basic way of doing this was simply to salt them.
By Homeric times, olives had become a very important staple food, one that sustained farmers, shepherds, and travellers alike. To this day, olives, together with bread or rusks and a little cheese, comprise an important part of the traditional Greek farmer's midday snack in the field.
The ancients Greeks were avid cooks and culinary experimenters, and they devised many different ways to cure and flavour olives. They knew, for example, that in addition to salting olives, they could also store olives in olive oil or in vinegar. They made salt brines and also preserved olives in grape must and even honey or combinations of wine and honey. They used aromatic herbs, such as wild fennel and oregano, to season olives. Many of these techniques survive to this day. High technology has not really touched the ways in which olives are cured or seasoned. In fact, cured olives in modern Greece often go by the same names that the ancient Greeks gave to them.
Olives had a unique place on the ancient table because they were both a food eaten by, but also necessary to the survival of, the masses. But they were also one of the most important early "appetizers."
Olives came under the category of prosfagio, or food that was meant to be consumed before the actual meal. To this day, by and large, that is still the role that olives play on the Greek table. Greeks offer them often with a little ouzo, or other eau de vie, as a means of whetting, but not sating, the appetite.



OLIVES IN THE TRADITIONAL GREEK KITCHEN

For all its illustrious history and nutritional value, the olive is used sparingly in traditional Greek cooking.
Olives appear in a whole array of salads. They are delicious matched with all sorts of vegetables, such as fresh ripe tomatoes, cucumbers, peppers, onions and more. They are wonderful with vegetables preserved in brine or olive oil. Greeks use olives in some sauces, namely tomato-based sauces that are served over pasta or with meats, poultry, and fish.
There are several breads and pies which call for olives. In some parts of the country, stews often include olives. One such dish comes from the Ionian island of Zakynthos, where potatoes are stewed with onions, tomatoes, and black olives.
Another traditional dish calls for chicken stewed with green olives and feta. On
the mainland, olives are roasted and served as a meze, and in Crete, one of the most delicious preparations is oftes elies— roasted olives.
In the last few years, the olive has caught the imagination of contemporary chefs, so that even in the contemporary Greek kitchen olives are everywhere: In the skillet and in the pan, in breads, pies, braised dishes, sauces, stuffings, dips, and more. One interesting evolution hearkens back to the sweet-savory flavor combinations of antiquity:
Olives matched with dried figs and herbs seem to be a combination growing in popularity, in stuffed poultry dishes, in breads, and as a dip or condiment.

Δευτέρα, 3 Οκτωβρίου 2011

Bourdeto

Bourdeto (Greek: Μπουρδέτο) is a dish from Corfu. It comes from the Venetian word brodeto which means broth. It is fish cooked in a tomato sauce with onion, garlic and red spicy pepper. The best fish for bourdeto is scorpion fish. One can also find the same dish containing fillet of a bigger kind of fish