That reminds me; I need to learn how to make those. They are too dang expensive for me to like them so much and not make them myself. Sorta like sushi.
To some degree, the mystery of proficiency augments the deliciousness, nicht wahr? (says the guy sipping a poor homemade facsimile of a decent cocktail (http://en.wikipedia.org/wiki/Aviation_(cocktail)) ... pot, kettle, etc...)
2) Went to Corning, NY to the Glass Museum with sunspiral a few days ago. Lovely little town but the shops are all closing. It's so sad. But I thought of you while I was there.
Perhaps we could try making some if you have time the next time you're in town. I bought a big jar of grape leaves today...
(also, on a tangent, the Crème de Violette in majordomo's drink is a weird and wonderful stuff. I mean, I haven't tasted it, but the smell is quite intriguing. Makes me wonder how it would be in ice cream. :)
I suppose it would be easier with jarred or canned grape leaves. My college roommate was half-Greek and used to hate making the stuffed grape leaves her father loved, because he would grow the vines in their yard and it was hard to get them cooked just so, laying them on the bottom of a pot, and not tearing them.
I've always wanted to do this from scratch, but reading your second-hand report makes me just as happy that I bought a jar of them.
The woman in the picture (this is in the kitchen of Eastern Lamejun Bakery) goes through a five-gallon bucket of grape leaves at a time -- I don't remember if that's each day, but something like that. In the background you can see where she has them draped over the edge of a shallow bowl to drain until she's ready to use them.
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That reminds me; I need to learn how to make those. They are too dang expensive for me to like them so much and not make them myself. Sorta like sushi.
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(says the guy sipping a poor homemade facsimile of a decent cocktail (http://en.wikipedia.org/wiki/Aviation_(cocktail)) ... pot, kettle, etc...)
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1) Thank you for the postcard!
2) Went to Corning, NY to the Glass Museum with
::hugsyoumuch::
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(also, on a tangent, the Crème de Violette in
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And yes, would LOVE to try making some dolmas (dolmae?) together. Oboy!
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The woman in the picture (this is in the kitchen of Eastern Lamejun Bakery) goes through a five-gallon bucket of grape leaves at a time -- I don't remember if that's each day, but something like that. In the background you can see where she has them draped over the edge of a shallow bowl to drain until she's ready to use them.
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