Comments on: Bacchus Biscuits: Greek Fennel Cookies

By: hank

hank — Mon, 21 Apr 2008 22:41:49 +0000

Yes Genevelyn, I did — and since you live in Richmond, if you go to the Tan-A Asian market near Horsepen Road they will surely have enough turnover to avoid getting octos from the Pre-Cambrian Era.

You will need to braise the octos in their own juices (with some fresh herbs tossed in) at 200 degrees for 2 hours before they’re ready for the grill — otherwise you will be chewing them for several days…

By: genevelyn

genevelyn — Mon, 21 Apr 2008 21:23:07 +0000

Did you use frozen octopus for your grill? How does frozen octopus do in these dishes? I am hesistent to buy it where I live because I have the feeling its been in the freezer since the Ice Age.

By: Phillip

Phillip — Mon, 21 Apr 2008 16:32:53 +0000

Hank, thanks for being such a wonderful host and a great cook as well! Kat and I are still going on about the awesome food and the great company!

I missed the Bacchus biscuits, as I stayed pretty focused on the grill and smoker… well, and on the bar too. Everything I did sample was spectacular, though.

Take care of the ankle. I understand you are supposed to be defending the grapes soon!

By: Finspot

Finspot — Mon, 21 Apr 2008 16:23:58 +0000

My boy loves octopus. I’ll be trying the grilled babies soonâ€”but maybe I won’t mention their age…

You should probably nurse that ankle on the couch with some more ouzo.

By: hank

hank — Mon, 21 Apr 2008 16:06:56 +0000

Peter: I thought Sans Rival was better than No. 12 or Metaxa? Sigh. And I’d already plowed through the Ploumari. As for Tsipouro, I have a bottle but I was saving it. Your assignment: Give me some names of ouzo makers I can look for…

Sam: Of course, it’s OK to link to me, and thanks for the kind words.

You, too, Laurie! Chickpea flour is apparently used in Crete to make an insanely difficult-to-make leavened bread. My fave: Chickpea fritters…mmmm….

By: Laurie Constantino

Laurie Constantino — Mon, 21 Apr 2008 08:47:50 +0000

The cookies sound absolutely wonderful, and unusual. I’ve never seen chickpea flour in Greece, and is rarely available up here, so it’s not something I’ve used much and don’t know much about its properties. I hope your leg gets better quickly, but better it happen after the party rather than before (always looking for that silver lining).

By: Sam Sotiropoulos

Sam Sotiropoulos — Mon, 21 Apr 2008 06:19:04 +0000

Hank! Sorry to hear about your ankle, hope you heal quickly!

I am pleased that you liked the name “Bacchus Biscuits” for the cookies, thanks for the kudos. I never doubted for a moment that your cookies would be a hit with or without a fancy shmansy name.

BTW, I just added a link to your blog to my list of “Blogs I Read” so I hope that’s ok with you…?

By: garrett

garrett — Mon, 21 Apr 2008 04:07:17 +0000

Best. Party. Ever.

By: Peter

Peter — Mon, 21 Apr 2008 03:12:50 +0000

I’m diggin’ all your Greek and Greek-inspired dishes Hank.

Now, we just have to get you to drink some better Ouzo or even better…Tsipouro!