$this->bbcode_second_pass_quote('The_Virginian', '
')
http://en.wikipedia.org/wiki/Rosin
I actualy ate some pine rosin flavored dish in Greece, it seems they used to seal their wine with it...it would give the wine (and other foods?) a slightly pine flavor So the Greeks developed a "flavor" for it...and it was served in a glass of water...
And it was DISGUSTING to this individual. i almost gagged..
PeakOil is You
No more canning jar lids - then what?
by Keith_McClary » Mon 18 Apr 2005, 01:15:59
Strangely, the Wikipedia Rosin page doesn't link to the Retsina page (I will fix that):
http://en.wikipedia.org/wiki/Retsina
$this->bbcode_second_pass_quote('', 'R')etsina is a Greek resinated white (or rosé) wine dating back at least 2700 years.
Its unique flavor is said to have originated from the practice of sealing wine vessels, particularly amphora with pine resin in ancient times. Before the invention of impermeable glass bottles, oxygen caused many wines to spoil within the year. Pine resin helped keep air out, while at the same time infusing the wine with resin aroma. In time the practice of adding resin to the fermenting must flavored the wine even more strongly, and apparently kept it better preserved.
The Romans began to use barrels in the 3rd century AD, removing any enological necessity for resin, but the flavor itself was so popular that the style is still widespread today. It is perhaps the most commonly-drunk wine in Greece (though not equally popular in all its regions), and, given its strong flavor, is best served with the strongly herbed dishes characteristic of Greek cuisine and Mediterranean cuisine in general.
Sort of like hops in beer or juniper berries in gin - an acquired taste.
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by Pops » Mon 18 Apr 2005, 08:13:52
IIRC the first method of canning was packing meat in champagne bottles with cork stoppers for use by sailors.
Lead lids were also used early on – not a good idea but possibly another soft metal?
The seal for a bale and glass lid could also be made from wax or oil impregnated paper such as old machinery gaskets were made. A die to cut the paper would be pretty easy to make.
But I doubt any of us will ever need to worry about this particular problem.
Lead lids were also used early on – not a good idea but possibly another soft metal?
The seal for a bale and glass lid could also be made from wax or oil impregnated paper such as old machinery gaskets were made. A die to cut the paper would be pretty easy to make.
But I doubt any of us will ever need to worry about this particular problem.
The legitimate object of government, is to do for a community of people, whatever they need to have done, but can not do, at all, or can not, so well do, for themselves -- in their separate, and individual capacities.
-- Abraham Lincoln, Fragment on Government (July 1, 1854)
-- Abraham Lincoln, Fragment on Government (July 1, 1854)
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by The_Virginian » Tue 19 Apr 2005, 18:31:31
Retsina...thanks for reminding me of that. 
But this was not wine.
it was a white goopy susbstance. that sank to the bottom of the water glass, and left some oil foating on top...
I THINK it was a Restina "flavored" condiment. So it would be a "full cirlce", they used some kind of Rosin to flavor the goop, so it would taste like Restina...
Wierd, but you could get it at Alpha-Beta supermarkets..
Now what about this stuff!
Contrary to what many people believe, honey takes its flavor from the kind of flowers or herbs that bees feed off of. It is not flavored afterward.
...Pine honey is another popular kind. It is easy to distinguish because of its dark color
Copyright © 2005 INFOPUBLICA S.A.
http://www.thatsgreece.com/online/artic ... icleid=527
Pine Honey, I would actualy like to try that...
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Pops,
Good info on the oil soaked paper, I too doubt it will get thaty bad barring WWIII, but it is nice to know your options.
But this was not wine.
it was a white goopy susbstance. that sank to the bottom of the water glass, and left some oil foating on top...
I THINK it was a Restina "flavored" condiment. So it would be a "full cirlce", they used some kind of Rosin to flavor the goop, so it would taste like Restina...
Wierd, but you could get it at Alpha-Beta supermarkets..
Now what about this stuff!
Contrary to what many people believe, honey takes its flavor from the kind of flowers or herbs that bees feed off of. It is not flavored afterward.
...Pine honey is another popular kind. It is easy to distinguish because of its dark color
Copyright © 2005 INFOPUBLICA S.A.
http://www.thatsgreece.com/online/artic ... icleid=527
Pine Honey, I would actualy like to try that...
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Pops,
Good info on the oil soaked paper, I too doubt it will get thaty bad barring WWIII, but it is nice to know your options.
[urlhttp://www.youtube.com/watchv=Ai4te4daLZs&feature=related[/url] "My soul longs for the candle and the spices. If only you would pour me a cup of wine for Havdalah...My heart yearning, I shall lift up my eyes to g-d, who provides for my needs day and night."
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by Keith_McClary » Wed 20 Apr 2005, 01:43:44
$this->bbcode_second_pass_quote('The_Virginian', 'R')etsina...thanks for reminding me of that.
But this was not wine.
it was a white goopy susbstance. that sank to the bottom of the water glass, and left some oil foating on top...
But this was not wine.
it was a white goopy susbstance. that sank to the bottom of the water glass, and left some oil foating on top...
Did it taste like licorice?
http://en.wikipedia.org/wiki/Ouzo
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by julianj » Wed 20 Apr 2005, 06:06:30
I know zip about canning, but I read this thread with interest, so shoot me down in flames if I'm sounding off,
and I appreciate that many of the posters are looking at low tech sustainable, natural methods of sealing the canning jars,
But I find it hard to believe that with all the brainpower on this site we can't find a modern product that fits the bill. Am I right that it has to be a heat resistant, vacuum resistant, washable gasket?
What about laboratory or medical supplies? (Sorry I threw my lab catalogue away - didn't think I'd need it), they must have heat resistant seals.
Or possibly automotive gaskets - New of course!!!!
Any other ideas?
and I appreciate that many of the posters are looking at low tech sustainable, natural methods of sealing the canning jars,
But I find it hard to believe that with all the brainpower on this site we can't find a modern product that fits the bill. Am I right that it has to be a heat resistant, vacuum resistant, washable gasket?
What about laboratory or medical supplies? (Sorry I threw my lab catalogue away - didn't think I'd need it), they must have heat resistant seals.
Or possibly automotive gaskets - New of course!!!!
Any other ideas?
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by The_Virginian » Wed 20 Apr 2005, 09:43:55
$this->bbcode_second_pass_quote('', 'D')id it taste like licorice?
http://en.wikipedia.org/wiki/Ouzo
http://en.wikipedia.org/wiki/Ouzo
No... I know what Ouzo is, and it is not Greek Specific as it's a Middle Eastern/Med. Liqour (even some Yeminites brew "araq" a licorice flaoved substance on the shy).
It was a strong pine flavor, stong enough to make me want to gag.
I like Araq / Uozo BTW, good break from scotch.
[urlhttp://www.youtube.com/watchv=Ai4te4daLZs&feature=related[/url] "My soul longs for the candle and the spices. If only you would pour me a cup of wine for Havdalah...My heart yearning, I shall lift up my eyes to g-d, who provides for my needs day and night."
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