[CH] hab ouyzo
Marc Norman (Marc.Norman@utas.edu.au)
Tue, 21 Dec 1999 09:56:04 +1100
Recent mentions of hot vodka reminded me of an experiment we did last year
making habanero ouyzo. Like the hot vodka, we stemmed but did not seed 1 or
2 medium habs and put them in a bottle of ouyzo, the licorice flavoured
national drink of Greece. After a couple of weeks the habs had turned a
pale cream colour. There was no noticable colour change in the liquid but
the heat and flavour were definitely there.
Not something to be consumed in mass quantities, but the combination was
surprisingly tasty. One non-CH remarked that it made both ouyzo and
habaneros palatable. We tried the experiment a couple of times to find the
right combination as too much hab gave it a bitter 'cap' taste. but in the
end got a smooth, velvety liquid that went down easy and produced a warm
afterglow that filled the head and belly. It went down especially well as
with good chocolate. At the end the bottle, the habs themselves were
blanched almost white and were completely mild, all of the heat going into
the liquid. Enjoy in good health!
Happy Holidays!
Marc