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Homemade Greek Briar Soup

(36 posts)
  1. epsilon2

    epsilon2

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    Hello gentlemen..
    Until now I cooked olive ,strawberry and other woods but no briar
    Just got some fresh roots from central Greece and being ready to boil them for many hours
    Regards from Rhodes





    Posted 1 year ago #
  2. josephcross

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    Fantastic! I always enjoy your posts and seing what kinds of projects you are up to. Cheers!

    Posted 1 year ago #
  3. woodsroad

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    Do you add lemon and egg yolk?

    Posted 1 year ago #
  4. epsilon2

    epsilon2

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    Thank you Joseph
    It was very funny but also important to me to learn the anatomy of briar
    Now I will try some methods of drying too.

    Posted 1 year ago #
  5. epsilon2

    epsilon2

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    No woodsroad
    No on that soup

    Posted 1 year ago #
  6. didimauw

    didimauw

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    Are they always boiled before carving?

    "I don't know half of you half as well as I should like, and I like less than half of you half as well as you deserve."
    Posted 1 year ago #
  7. woodsroad

    woodsroad

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    See? Now I'm hungry.

    Posted 1 year ago #
  8. epsilon2

    epsilon2

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    I think yes ,the water replace the tanins and make it safer on drying ..
    Woodsroad you are always welcome on my island
    to taste some specialitys

    Posted 1 year ago #
  9. woodsroad

    woodsroad

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    Epsilon, what island do you live on? Greek food is not unlike heaven. It must be a reflection of the land and the people.

    Posted 1 year ago #
  10. epsilon2

    epsilon2

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    Rhodes island..
    My nick name is the Colossous
    And i work in the gastronomy for over 25 years

    Posted 1 year ago #
  11. woodsroad

    woodsroad

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    Sounds like I have a trip to plan!

    Posted 1 year ago #
  12. josephcross

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    Now I’m hungry!!

    Posted 1 year ago #
  13. chasingembers

    chasingembers

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    Avgolemeno with briar!

    You all are making me hungry. Must get lamb gyros.

    I like coffee exceedingly.
    - H. P. Lovecraft
    Posted 1 year ago #
  14. epsilon2

    epsilon2

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    I'm glad gentlemen
    Amvrosia ... philoxenia...
    I wish I could invite all of you in a Rhodian pipe show

    Posted 1 year ago #
  15. mikethompson

    mikethompson

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    Well what do we have here?

    This is like farm-to-table but with pipe making

    Posted 1 year ago #
  16. woodsroad

    woodsroad

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    This is like farm-to-table but with pipe making

    Posted 1 year ago #
  17. chiefwannapuff

    chiefwannapuff

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    After boiling (which I didn't know -thanks for that tip), you dry them for how long? I may do the same with burls from other woods in my area.

    Posted 1 year ago #
  18. epsilon2

    epsilon2

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    Yes you have do it I thing
    6 months minimum and buy a moistur thing
    Briar becsuse of hes structure needs minimum 12 to 24 hours..
    Other woods needs less

    Posted 1 year ago #
  19. epsilon2

    epsilon2

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    Of course there is the Kiln solution ..
    In the restaurant I work I use a smart ovven ..I can dehydrate everything
    I tryied with olive wood.. I will try it also with some briar pieces

    Posted 1 year ago #
  20. pitchfork

    pitchfork

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    Rhodes island..
    My nick name is the Colossous
    And i work in the gastronomy for over 25 years

    Rhode Island has some wicked good quahogs.

    Posted 1 year ago #
  21. epsilon2

    epsilon2

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    Thank you Sir
    Really my island is something special
    A lot of History and tradition with good food and turism

    Posted 1 year ago #
  22. josephcross

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    Rhodes looks like a fantastic place to visit, and I have always loved reading about the Colossus of Rhodes.

    Posted 1 year ago #
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    sumusfumus

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    Who cares about the briar? Now I'm hungry, again. OMG!!!! Now I have to drive over to Astoria, Queens/NY....to one of the greatest areas settled by Greeks, and the food is just heavenly. Figs, olives, cheeses, pastry, cookies, all homemade and fresh. Oh....for a dish of oven braised lamb shanks with orzo, and of course, a sip of good, Mextaxa.

    Posted 1 year ago #
  24. jpmcwjr

    jpmcwjr

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    Well, I had Mousakka last night. Eat your heart out, Dan! We have 5-6 good Mediterranean restaurants within a couple of miles of my house.

    I know that you believe you understood what you think I said, but I'm not sure you realize that what you heard is not what I meant.
    Posted 1 year ago #
  25. epsilon2

    epsilon2

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    That's great
    Never thought that our kitchen is so popular
    Jamas

    Posted 1 year ago #
  26. jvnshr

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    Here we go then gentlemen:

    https://www.youtube.com/watch?v=zpOAnWEyzt8

    Javan
    Posted 1 year ago #
  27. mikethompson

    mikethompson

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    Is this your first foray into pipemaking?

    That's pretty cool your curing your own Briar

    Posted 1 year ago #
  28. epsilon2

    epsilon2

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    Opa ,Zorbas :))))
    Mike i'm making pipe trolls
    the last four years..ofcours between cooking Mousaka and jouvetsi

    Posted 1 year ago #
  29. epsilon2

    epsilon2

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    And this is a small Strawberry tree burl I founded on the mountains
    Looks very similar to the briar ,after all they are cousins

    Posted 1 year ago #
  30. epsilon2

    epsilon2

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    And here is the first casserole
    Was very interesting ,watching the wood changing colour and structure during the slow boiling ..
    In the middle time I let some pieces to air dry but was a disaster
    Now is time for the avgolemono

    Posted 1 year ago #
  31. mso489

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    Interesting process. I'd guess there is a lot to learn in perfecting this -- how long and how hard to boil, and how to cool down and dry, and how to separate out usable pieces, etc. etc. Most of it I can't even guess. It's a fine art. Thank you for the pics. Are you taking these through to carving and finishing pipes?

    Posted 1 year ago #
  32. epsilon2

    epsilon2

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    It's my pleasure Sir
    Yes indeed,there's a lot to learn.
    As i said I already made a lot of exercising with similar woods..
    The cutting is the most difficult point..
    Now is time to cure the blocks
    And of course i plan a trip to pick up some more briar for my future pipes

    Posted 1 year ago #
  33. cosmicfolklore

    Cosmic

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    Oompa!!!

    Michael
    Posted 1 year ago #
  34. epsilon2

    epsilon2

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    I couldn't resist to carve a fresh boiled
    one ,and here is the "Hippocampus"




    Know is time to wait ..Jamas

    Posted 1 year ago #
  35. alexnorth

    alexnorth

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    Looks like the soup is coming along nicely! I've been to Greece a bunch of times but never Rhodos, this summer I spent a week on Santorini. I think I'd prefer Rhodos...

    Posted 1 year ago #
  36. epsilon2

    epsilon2

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    That's great Alex
    I never been in Santorini
    Every island has hes own character..
    Rhodes has also a great history and beauty
    I would be honored to welcome you

    Posted 1 year ago #

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