SC - RE: Seeking comments/More info

[Debra Hense]

Olwen the Odd wrote:
> 
> _________________________________________________________________
> Get your FREE download of MSN Explorer at http://explorer.msn.com
> 
>   ------------------------------------------------------------------------
> Reporting-MTA: dns;mail.hotmail.com
> Received-From-MTA: dns;mail.hotmail.com
> Arrival-Date: Fri, 5 Jan 2001 09:29:38 -0800
> 
> Final-Recipient: rfc822;sca-cooks at anteorra.org
> Action: failed
> Status: 5.0.0
> 
>   ------------------------------------------------------------------------
> 
> Subject: Tarator--OOP
> Date: Fri, 05 Jan 2001 17:29:38 -0000
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> To: sca-cooks at anteorra.org
> 
> Hi.  Just got a little book for a friend and it has this recipe for Tarator,
> which they claim is a close relative of skordalia, which comes from Turkey.
> It calls for 4-6 cloves of garlic, peeled, 2 slices white bread, water 4 oz.
> shelled walnuts (or almonds, hazelnuts or pine nuts), 1 tsp salt, juice of
> 1/2 lemon or 1 tbs wine vinegar, 4 fl oz fruity olive oil.  It says to
> simmer the garlic in a little hot oil or boiling water for a few minutes,
> reserving liquid; soak the bread in a little water (presumably different
> water) then squeeze out the bread and process it with the garlic, nuts,
> salt, lemon juice into a paste adding remaining oil.  Served usually with
> fish or veggies-baked or boiled.

I had understood skordalia to be Greek; possibly this is a Turkish
variation... it's good on fried eggplant, too. Almost good enough to
raise eggplant to the level of food...
 
> What do they mean by fruity olive oil??
> Olwen

Um, they mean an olive oil that has a fresh, fruity, olive-y, if you
will, flavor and aroma. Hmmm, how to explain... you know those olive
oils that use their blandness as a selling point in their advertising?
The ones that say, essentially, "Buy our olive oil because it doesn't
taste like olive oil,"? Don't use one of those. 

I'd suggest a light-green, medium-weight (slosh it around in the bottle
a bit and you'll get a sense of its viscosity, or lack thereof)
extra-virgin olive oil. Among the major nationally known brands, you
might get away with Colavita. I prefer a brand called Dal Raito, a name
which I always confuse with the Dal Riata... wrong language, wrong part
of Europe. 

Essentially you want something light, but bright, clean-tasting, and
aromatic. You know. Fruity. ;  )

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com