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Post by Kinygos on Apr 9, 2010 17:00:35 GMT
Also written as Mock oyster. It is a sea squirt, a filter feeder encased in a "leather pouch", the insides of which look vaguely like raw egg. Here is a picture with the "leather pouch". Usually it appears in a bottle with others and a liquid that could be seawater. There used to be a very thin guy who sold them on Halki in the bottles.  Here are some goumet comments: At the risk of sounding all Gwynethy/Goop about this, I do want to share an exquisite delicacy that's extremely rare -- and yet so spectacularly delicous it should get its own PR firm. I'll do my best. You know those fabulous brasseries in Paris with all the shellfish displayed outside? And the wonderful towers of fruits de mer laden with oysters and all other manner of shellfish? Next time you find yourself in such a place, see if they have Violets ("vee-o-lay" -- but you already knew that). If you love oysters and savor the lusciousness of Uni (sea urchin roe), you'll find the Mediterranean shellfish Violet heavenly. But if you haven't yet worked your way up to Uni in the sushi spectrum, proceed with caution, they're a bit of an acquired taste. Lonely Planet describes them as "rubber dipped in ammonia". Cretins. Roughly the size and shape of a smallish potato, the Violet's exterior is dark and leathery. Cut in half, the strong, briny, orange innards are scooped out with a special little spoon. Whether consumed in concert with the other treasures of a grand plateau or just on their own, Violets are truly sublime. I've never seen or heard of them outside of France, and even there, not many restaurants or markets I visited had them. Many people had never even heard of them. I did a little digging and found that Violets have many aliases depending on the region, including Viourlet, Biju, Patate de mer, Figue de mer, and in Italy, limone di mare and uova di mare. They are also prized in Korea, Japan, Australia and Chile. All species Microcosmus are edible but it is mainly M. sabatieri which is marketed. The purple Mediterranean is eaten raw, often with a condiment acid (lemon juice or vinegar with shallots). The strong iodine taste does not suit all tastes. "The strong iodine taste does not suit all tastes", well they got that bit right! |
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Post by Di on Apr 9, 2010 17:48:36 GMT
Whether consumed in concert with the other treasures of a grand plateau or just on their own, Violets are truly sublime. Hells teeth  I'll have some of what she's on Our experience of fouska is whether consumed on their own or as part of a feast from the sea, they have a delicate taste of ..........................vinegary sn*t  |
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Post by Kinygos on Apr 9, 2010 17:56:53 GMT
Di, I think you are being a bit obsessive!
Have you tried Durian or Kava?
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venos
New Member
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Post by venos on Apr 11, 2010 21:24:22 GMT
Hello Mr Kinygos im a new this is my first post here i have to inform you that the hotel of halki this time is going to open and the black sea has not closed it is open made some of the mazes tha black sea had.
As for the potatos ugraden the will have in halki hotel the same as it was.
the hotel of halki is having livanios the men who had black sea restaurant and ther is going to be a lots of mezes over there.
thank you
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johnr
Full Member
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Post by johnr on Apr 12, 2010 1:42:52 GMT
The only way I can imagine eating this is if I got marooned somewhere and got so hungry that anything tasted pretty good, then I found I developed a taste for it.
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Post by Kinygos on Apr 12, 2010 6:40:49 GMT
Hi Venos and welcome.
Check out Easter 2010 in the "General" heading and you will see I spoke to my mate Livanios on Easter Saturday.
He was happier than I have seen for some time.
Your news that the "Black Sea" menu will be available at the hotel will be welcome to everyone here.
We seem to have more restaurants than ever on Halki.
I just hope people turn up; these are times when money is not as available for Greek holidays as it used to be.
I will be there as always, but then I do not have very far to come!
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Post by Liz on Apr 12, 2010 7:33:42 GMT
Hello Mr Kinygos im a new this is my first post here i have to inform you that the hotel of halki this time is going to open and the black sea has not closed it is open made some of the mazes tha black sea had. As for the potatos ugraden the will have in halki hotel the same as it was. the hotel of halki is having livanios the men who had black sea restaurant and ther is going to be a lots of mezes over there. thank you Welcome to the board Venos and thankyou for your information -its nice to know that although things change around a bit -the same faces are still there ;D |
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Post by carol on Apr 12, 2010 9:16:52 GMT
Welcome Venos, lovely to hear from you, we look forward to seeing you in september and eating your delicious food particularly the potatoes au gratin and your other specialities and at the same time enjoying the stunning views from the terrace ;D ;D
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Post by animalwelfare on Apr 12, 2010 10:53:33 GMT
hello, great, we´ll check end of May - looking forward. It will be nice to test all the new cooking.
See you
Maria
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venos
New Member
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Post by venos on Apr 12, 2010 11:52:06 GMT
HELLO TO ALL OF YOU AND THANK YOU.MrKINYGOS IT IS ME LIVANIOS YES I ADERSTAN WHAT ARE YOU TELL ME IM VERRY HAPPY AND FILING GOOD AND THE MONEY IS NOT AVAILABLE ALL OF AS WE ADERSTANT AND WE ARE DOING THE BEST THAT WE CANE TO MAKE ALL FILING GOOD AND SPENT GOOD TIME IN HALKI.
THE TIME IN HALKI IN THE WINTER IS NOT GOOD AS YOU NO AND WHEITING THE SAMER TO COME
WELL I HOPE TO ALL TO HAVE A GREYT VACATION WHERE EVERE THE GO PLS DONT FORGET AS HERE LOVE TO ALL
LIVANIOS FROM THE BLACK SEA
PS SORY FOR ME THAT I DONT RHITING GOOD
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venos
New Member
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Post by venos on Apr 12, 2010 12:14:21 GMT
AND SIMON I WILL BE THERE FOR YOUR BOAT SO THAT YOU CANE COME THERE AND GIVE ME YOUR ROPE ====  |
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emma
New Member
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Post by emma on Apr 12, 2010 13:52:55 GMT
Livanios - this is great news that you will be at the hotel. I look forward to seeing you there!
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Post by carol on Apr 12, 2010 14:40:11 GMT
And we are very pleased to have you on here at last Emma ;D
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Post by Kinygos on Apr 12, 2010 14:53:56 GMT
Venos I think that I can spreak for all the Brits when I say that we all wish we could write Greek half as well as you do English! Hi Emma, when are you coming over? Do you need "The Hotel Pastida"? I got this link from Sari. I am not sure if it is a spoof or not! www.youtube.com/watch?v=BhtCR6AAwesLivanios, will you be serving up Marlin Steaks again this year? |
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venos
New Member
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Post by venos on Apr 12, 2010 16:51:24 GMT
HALLO TO ALL HI EMMA.NO SIMON IT IS GOING TO BE LOTS OF MEZZES PASTA SALADS 1 MEIN CORS AND SEA FOOD AS FAR I ADERSTAN?? AND SOME ATHER FOR SEPRICE
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