[Cz-L] Ribisel

In German they call them Johanisbeeren. Ribes in English.
 When I was little we had a lot of Ribisel. The taste was divine.
  Then I went away -no more Ribisel . But the taste was there.
  As time went by , the missing taste became an obsession.
     This year as I was in a restaurant in Europe I noticed that at a
 nearby table Ribisel was served.
     I asked the waiter but he said that it comes only as an adding to
  ice cream. I insisted . Finally he brought some.
    Ribisel, after 70 years , Ribisel.
     Then I taste them . Sour , bitter , disgusting, unconsumable.
       I stop eating , I had enough.
       The morale of the story : If you have a memory from childhood
    dont try to revive it. It may be disappointing.
      Ribisel are now out from my nostalgia list .

      PS. The Ribisel were charged extra.
              Special order.

Hardy
----- Original Message -----
From: "veni vici" <venivici_at_inbox.com>
To: "Czernowitz Genealogy and History" <czernowitz-l_at_list.cornell.edu>
Sent: Friday, December 17, 2010 8:01 PM
Subject: [Cz-L] RE: czernowitz-l digest: December 16, 2010

The mere mention of the name Gabe finds juices accumulating in my mouth and
I have to swallow to keep from choking. What I remember were the Broetchen,
roughly a third of a slice of rye bread with a slice of egg in the middle
and finely chopped onion on each side (for some reason when onion is finely
chopped it takes on a regal taste of sorts) and a dab of caviar or red
caviar (my preference) salmon roe on top of the egg. There were varieties
of this - some with Icre, the poor man's caviar.

The Greeks call Icre Taramosalata and I made a deal with Krinos in New York
to have them make it to my specifications in Canada adding black food color
and red food color. Since Icre or Taramosalata have little meaning to North
American consumers, I renamed this heavenly food "Alexis IV Caviar Pâte." I
designed a crest for it as a logo on gold foil with some writing in Russian
Cyrillic font, priced it at double what the Greeks charged for Taramosalata
and exhibited this "new" 1000 year old product at a food show in Toronto.
The Globe and Mail's food reviewer voted it the most exciting new food
product in the show.

I let people sample it on crackers and one elderly lady asked what the
difference was between the black and the red. I said, "Food color." She
wagged her finger, "Oh, no, you can't fool me, the black tastes much richer
than the red." We could have had fun with her back in Cz.

Andy Halmay,
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Received on 2010-12-18 06:09:37