Ποιο κρασί ταιριάζει με κάθε είδος ψαριού; Σε κάθε ψάρι αντιστοιχεί μια σειρά από πιθανούς συνδυασμούς κρασιού, τους οποίους θα βρούμε αναλυτικά παρακάτω. Τα ψάρια ανάλογα με την υφή και την γεύση τους μπορούν να χωριστούν σε 4 μεγάλες ομάδες. Κατά γενικό κανόνα το λευκό κρασί ταιριάζει με τα περισσότερα ψάρια αλλά υπάρχουν συγκεκριμένα λευκά κρασιά που ταιριάζουν με συγκεκριμένα ψάρια.Ψάρια μέτριας έντασης που σερβίρονται σε φιλέτο, ….
Archive for December, 2014
World Music Central’s music critics and special guest revealed today their lists of best world music albums of 2014. Although a handful of albums were released prior to 2014 in some territories, release schedules vary from territory to territory and the majority of these recordings were released in 2014.
Johannes Theurer (Germany)
Our special guest this year is Johannes Theurer, a radio broadcaster in the German capital, Berlin. He produces his radio show ‘Dschungelfieber’ on public service radio since 1987. Johannes’ radio show has been integral part of the World Music Charts Europe that includes 46 radio broadcasters in 24 countries, which he compiles monthly.
Johannes’ most played CDs this year were:
1 – Toumani & Sidiki (World Circuit) by Toumani & Sidiki Diabate (Mali)
2 – Landini (Real World) by Aurelio (Honduras)
3 – Queen Between (World Village) by Susheela Raman (UK)
4 – Feryad-I Kemane (Oenarth Records) by Cafer Nazlibas (Turkey)
This artist is a young extremely talented Kemanche player from Turkey – hope to hear more from him in the future!
5 – Linyera (World Village) by Melingo (Argentina)
6 – Transoriental Orchestra (Kayax) by Kayah (Poland)
7 – Symphonic Taraab (JARO) by Mohammed Issa ‘Matona’ Haji & Rajab Suleiman The Norwegian Radio Orchestra with Maryam Said Hamdun (Norway/Tanzania)
8 – Salvadora Robot (Soundway) by Meridian Brothers (Colombia)
9 – Sobre Noites e Dias (No Format!) by Luccas Santana (Brazil)
10 – San Augustin (Alex Wilson Records) by Edwin Sanz (Venezuela/UK)
Galiza (Folmusica) by Kepa Junkera and various artists from Galicia (Spain)
Les Ambassadeurs du Motel de Bamako (Stern’s) by Les Ambassadeurs du Motel de Bamako (Mali)
TJ Nelson (North Carolina, USA)
TJ Nelson is a regular CD reviewer and editor at World Music Central
TJ’s Top Ten World Music Albums for 2014 (in no specific order):
Dawn (HopeStreet Recordings) by Emma Donovan & The Putbacks (Australia)
Film of Life (Jazz village) by Tony Allen (Nigeria)
Ancient Sufi Invocations & Forgotten Songs from Aleppo (Electric Cowbell Records) by Nawa (Syria)
The Master by Warren Cuccurullo & Ustad Sultan Khan (USA/India)
Junkyard Ball (Lusti Music/Sibelius Akatemia) by Tero Hyvaluoma (Finland). A great 2013 CD reviewed in 2014.
Tzenni (Glitterbeat) by Noura Mint Seymali (Mauritania)
Abraçaço (Nonesuch) by Caetano Veloso (Brazil)
Viento y Marea by Jerez Texas (Spain)
Walking Through Clay (Sugar Hill Records) by Dirk Powell (USA)
Devil’s Tale (Asphalt Tango Records) by Adrian Raso and Fanfare Ciocarlia (Canada/Romania). Another fabulous 2013 CD reviewed in 2014.
Tom Orr (California, USA)
Tom is a regular CD reviewer at World Music Central
Tom’s Top Ten World Music Albums for 2014 (in no specific order):
Moving On by Roy and Yvonne (Jamaica)
The Birth of Jungle Cumbia by Juaneco y su Combo (Peru)
Calaita Flamenco Son by Calaita Flamenco Son (UK/Spain)
Afro-Colombian Sound Modernizers by Son Palenque (Colombia)
Current Affairs by Runa (USA)
Landini by Aurelio (Honduras)
Good Prevails by Alpheus (UK)
Konpa Lakay by Boulpik (Haiti)
Sunken City Original Motion Picture Soundtrack by Next Level Sound System
Neva/Harmony by Olcay Bayir (Turkey)
Tony Hillier (Australia)
Tony Hillier is based in Cairns in far north Queensland. He writes for national publications such as the Weekend Australian and Rhythms magazine.
Tony’s Top Ten World Music Albums for 2014 (in no specific order)::
Baifang by Hanggai (China)
Oj Tak! By Chlopcy Kontra Basia (Poland)
Mortissa by Cigdem Aslan (Turkey)
Permission To Evaporate by Joseph Tawadros (Australia)
Lullaby and … The Ceaseless Roar by Robert Plant (UK)
Yo by Roberto Fonseca (Cuba)
A Long Way To the Beginning by Seun Kuti + Egypt 80 (Nigeria)
Bloody Rain by Sarah Jane Morris (UK)
Follow The Path by Shaolin Afronauts (Australia)
Wild Goats & Unmarried Women by She’Koyokh (UK)
Various Artists – Real World 25 (various countries)
Grit by Martyn Bennett
Angel Romero Ruiz (USA/Spain)
Angel is World Music Central’s founder.
Angel’s Top Ten World Music Albums for 2014 (in no specific order):
Tzenni (Glitterbeat) by Noura Mint Seymali (Mauritania)
The Master (Six Degrees Records) by Warren Cuccurullo & Ustad Sultan Khan (USA/India)
Memoria (Schema) by Toco (Brazil)
Incantations (White Swan Records) by Sheela Bringi (USA)
Dos (Zoomusic) by Zoobazar (Spain)
Bailar En La Cueva (Warner Music Latina) by Jorge Drexler (Uruguay/Spain)
FBB (Siba Records SRCD-1012) by Sibelius Academy Folk Big Band (Finland)
Griot Classique by Mamadou Diabate (Mali)
Canción Andaluza (Universal Music Spain) by Paco de Lucía (Spain)
Planetary Coalition (Artist Share) by Alex Skolnick (USA and international guests)
Real World 25 (Real World Records) by Various Artists (various countries)
Les Ambassadeurs du Motel de Bamako (Sterns Africa STCD 3065-66CD) by Les Ambassadeurs (Mali)
Razón de Son (Folmusica CD + book) by Raúl Rodríguez (Spain)
The theme of the Wine Industry Financial Symposium this fall was “Let the Good Times Roll,” but the news stories that came out of the two-day gathering were as much about potential threats as golden opportunities. “Wine has nothing to fear but beer itself” is a typical example.
Connect the dots
No individual speaker focused specifically on craft beer and cider, but it’s fair to say that they were the 300-pound gorillas in the room. The reporters present picked up on a comment here and a mention there and effectively connected the dots. Let the good times roll? Or roll out the “beer” barrel? Hard to tell which was the stronger message.
I was one of the dots along with UC Davis dean Robert Smiley and others. I spoke about the trends I have observed traveling the world in the past year and one of them is the rise of craft beer and cider and their growing incursion into the wine space. I see it everywhere and the people I meet are often surprised that it is a widespread phenomenon. I thought it was just something that’s happening here is a common response.
As if to illustrate my point, the post-conference reception featured a number of nice wines from Napa area wineries plus a Napa-based craft brewer who was pouring three or four interesting products. Can you guess what many of the wine people were drinking? You guessed right if you said that it was beer.
The price is right?
Which makes sense because sometimes the best wine is a beer (or a cider). That’s not just a fact of life, it’s also the title of a chapter in my next book, which is set for release next fall. The book is called Money, Taste & Wine: It’s Complicated and it’s a collections of essays, rants and raves about the crazy business of wine.
The gist of the chapter (and part of my remarks in Napa and also later in London at Wine Vision 2014) is that inexpensive generic wines can be pretty uninspiring in a world where upscale consumers look for distinctive products like they find at Whole Foods and see on Food Network shows. For about the same price as that generic wine you can purchase a really distinctive craft beer or cider. And while the best wines can cost hundreds, the top of the craft beer category is not that many dollars above the middle market. The relative cost of really distinctive products versus generic plonk can be much less for beer than for wine.
In other words, if you want to feed your terroirist soul, you might find craft beer or cider a very cost effective alternative to wine. Obviously I develop this idea more thoroughly in the forthcoming book chapter, but I think you probably get the idea already. Just go to an upscale supermarket and stare at the beer case and cider shelf for a while. You may be impressed by the sophisticated products you see and the reasonable (compared to wine) prices they fetch.
I’m especially taken with the new ciders I’ve encountered. Ciders come in many types — blends, single variety, oak-aged and so on. There are even ice ciders that, like ice wines, are made from naturally frozen fruit.
No need to fear beer …
Beer and cider also have a number of supply side advantages over wine. Because grains and apples can be stored for months you can make batch after batch of beer and cider pretty much continuously through the year. With wine you get one shot at fermentation and that’s it. This gives beer and cider more production flexibility and permits small lot seasonal experimentation, too.
So should wine “fear beer” as the story headline suggests? No, but wine needs to take these products into account and respect them as strong competition. Honestly I don’t think craft beer and cider are threats, but I do see them as challengers. If we don’t want to lose customers to these innovative products, we need to up our game and make sure that wines at key price points have the quality to compete.
BEEF OR “CARABEEF”—BOTH SUITABLE FOR MAKING PASTIRMA—ARE FIRST SALTED, THEN RINSED AND PRESSED, AND FINALLY COATED WITH A THICK PASTE OF GROUND SPICES CALLED ÇEMEN. THE RESULT? A MAGNIFICENT TASTE. FOR MORE, CHECK OUT THE RECIPES.
One of mankind’s earliest techniques for preserving meat, salting and drying is encountered in all the culinary cultures of the world today. But the process is slightly different in Turkey: as it begins to dry, the meat is coated in a paste of finely ground spices called çemen to produce the legendary taste of pastırma. Pastırma is traditionally made during the mild days in early November known as “pastırma yazı” (“pastırma summer”).
Pastırma worthy of sultans used to be made in Kayseri from the meat of stags and roe deer hunted by the Janissaries in the Istranca Mountains. Cured in the temperate air of the Yeniköy meadows above the Bosphorus, it graced the dining tables of the Ottoman sultans. Among the varieties of pastırma described by Evliya Çelevi, this pastırma made from deer meat was the closest to the çemen-coated pastırma we know today.
Cattle were brought to Istanbul in large numbers to produce enough pastırma to supply the needs of the people. Again, according to Evliya Çelebi, “Herdsmen, most of them Christians from Wallachia and Moldova, would bring some 300,000 live animals from the Istranca Mountains and the area around Lake Terkos every year at ‘pastırma time’ in early November and sell them at the cattle market outside the city walls at Yedikule for forty days. Most of the meat of the slaughtered cattle went to pastırma makers, while the rest when to makers of ‘sucuk’ sausages and beef butchers, who were far fewer in number.”
A magnificent meat product, pastırma is a treat you can consume however you like. You can eat it for breakfast, add it to white bean stew, or use it as a topping on “pide” flat bread. For some more unusual tastes, try the recipes below.
PASTIRMA CORNMEAL MUSH
100 g cornmeal
50 g Chechil (brined string cheese)
50 g pastırma
1 tbsp butter
50 g meat stock
1 tsp salt
1 tsp black pepper
Melt the butter in a medium-sized skillet, add the corn flour and brown. Then add the meat stock and continue stirring. When the mixture begins to thicken, add the pastırma and mix. Add the salt and pepper and cook for five more minutes. Serve hot.
PASTIRMA EN PAPILLOTE
50 g pastırma
15 g vine leaves
1 tbsp butter
half bunch fresh dill
1 long, mild green pepper (Turkish “Çarliston”)
Cut the waxed paper in heart shapes and arrange one vine leaf on each piece of paper. Then place on top, in order, the pastırma, lemon, tomato, Çarliston pepper, dill and butter.
Fold the vine leaves closed first, then the paper. Brush with olive oil and cook for five minutes in the oven or on a grill. Serve hot.
HUMMUS WITH PASTIRMA
50 g pastırma
100 g hummus
5 g pine nuts
1 tbsp butter
1/2 tsp salt
1/4 tsp black pepper
Ingredients for the hummus:
100 g chickpeas (garbanzo beans)
3 tbsp tahina
Juice of half a lemon
1 tsg ground cumin
1/2 tsp ground red pepper (Cayenne)
2 tbsp olive oil
Preparation of the hummus
Soak the chickpeas in water for a day. Drain, remove to a pot, add water to cover and boil until tender. Buzz in a blender. Then add the remaining ingredients one at a time, mixing well after each addition.
Melt the butter in a skillet. Add the pastırma and turn to coat both sides. In a separate skillet brown the pine nuts, then add to the skillet with the pastırma and turn again. Spread the hummus on a flat serving plate and top with the pastırma and pine nuts. Serve hot.
In recent my travel to Istanbul, I researched tens of coffeehouses, and found the perfect cup, in the centuries old Ali Pasha coffee house. Kahve, Turkish coffee, was invented by the Ottomans hundreds of years ago.
The exceptional taste, body, aroma, preparation and presentation associated with Turkish coffee lend it an exclusive identity that is infused with time-honored tradition. Made with high-quality Arabica beans from Central America and Brazil, the coffee is first blended, then roasted to a medium-light level, and finally ground into an extra-fine grind.
Turkish coffee preparation (one cup):
Pour water into a small Turkish coffee cup called a fincan (about 1.7oz) and dispense it into a small brass cezve, coffeepot.
Pour Water into Turkish Coffee Cup
Add two teaspoons of Turkish coffee. The grinds should be much finer than those of espresso so that they will ultimately sink to the bottom.
Add Turkish Coffee
Add up to 2 teaspoons of sugar (If desired).
Tip: while making the Turkish coffee, keep the fincan filled with hot water so that it keeps hot. Empty the cup just prior to pouring in the coffee.
On a small flame, stir for about one minute. Then, without stirring, let the coffee come to boil. This should take 3-4 minutes.
Let coffee boil
Pour the coffee into the fincan in one swift movement so that all the foam is smoothly transferred.
Pour the coffee into the fincan
Serve with a small cup of fresh water (as traditionally done in Turkey).
Serve Turkish Coffee
Take a small sip of water to clear the palate and then, once the coffee grinds have sunk to the bottom, little by little, drink the coffee.
Don’t drink the grinds at the bottom. These may be used to tell your future. When you have finished your coffee, turn the cup over. Wait a few moments to let the formed coffee patterns to solid and then take a stab at fortune telling.
Coffee Fortune Telling With a Turkish Coffee Pot – Fortune telling with Turkish Coffee.
Turkish coffee is simple and romantic, the way it was first made as a coffee drink. Turkish coffee is not the kind of coffee you grab on the way to work. It is a coffee for quiet enjoying. Turkish coffee is especially good for those who love… life!
Turkish coffee was invented as a drink during the 16th century in the Middle East–brewed in little pots called ibriks or cezves. From Egypt it spread through the Middle East, and then into Europe and Russia. Today you’ll find Turkish coffee in Middle Eastern and Greek restaurants from New York to San Francisco.
Grind and Pot Essential
Essential to making Turkish coffee, of course, is the pot not the bean. Any bean can be prepared as Turkish Coffee. You simply need a good hand mill or commercial grinder that grinds to Turkish. Most grinders in America even if they say Turkish will not grind to the powdery fine texture needed for a good Turkish — finer than espresso. A Turkish mill works the best. Next you need the pot.
The ibrik was originally designed to brew coffee in hot sand in the desert, but a stove top will do fine. First fill the ibrik 2/3 full with water, add sugar to taste (if you like your Turkish coffee sweet) and top it with a heaping teaspoon of finely ground coffee. The coffee seals the narrow top creating an oven effect.
As the water begins to boil it will foam up through the coffee. Let it foam up three times. Stir. Pour slowly into two small demitasse cups and it’s ready for savoring. Pay attention to the foaming. It is the skill part of the process. If you don’t your ibrik will become volcanic and deposit your Turkish coffee on your stove…what a loss and what a mess.
Coffee To Water Ratios
Small Ibrik: 1 demitasse cup
- Water: 3 oz.
- Sugar: One level teaspoon
- Turkish Coffee: One heaping teaspoon
- Salt: Pinch (for hard water only)
Large Ibrik: 2-3 demitasse cups
- Water: 12 oz.
- Sugar: Three level teaspoons
- Turkish Coffee: 3-4 heaping teaspoons
- Salt: One pinch (for hard water only)
If your coffee boils in the ibrik it means there is not enough coffee. There should be coffee foam at the top. For the larger ibriks you should just experiment with varying coffee quantities using the above suggestions. Preparing Turkish coffee is more about your personal taste than reading directions on the box. Relax and enjoy the process. If you’ve got further questions, you might need to chat with the dishwasher.
How to Pour Turkish Coffee
When pouring Turkish Coffee into your cups, pour the foam first and quickly, then slowly pour the rest allowing the coffee grounds to settle at the bottom of the ibrik. For more than one serving spoon a little foam into each demitasse before pouring the coffee.
Authentic Turkish blends are different in different regions of the world; for instance, most middle eastern Turkish is spiced with cardamom and rose water; in Greece, chicory; in Libya, coriander is added. So, in fact, you can prepare Turkish at home with any available coffee bean; all you need is a cezve or ibrik. You can find those at Middle Eastern groceries in major cities, or on the Net.
For an excellent step-by-step guide to making Turkish coffee, be sure to read Preparing a Traditional Turkish Coffee.