Ep 5. Tasty Teardrops And Tomatoes: Chios
- TV-G
- June 3, 2020
- 25 min
Tasty Teardrops And Tomatoes: Chios is the fifth episode of the third season of My Greek Table with Diane Kochilas. In this episode, Diane takes the audience to the island of Chios, which is known for its unique cuisine and specialty products.
The episode begins with Diane exploring the island and visiting a tomato farm. She explains that Chios has a unique variety of tomato called the "teardrop tomato" because of its tear shape. The locals believe that the unique soil and climate of the island give these tomatoes their distinct flavor. Diane then joins the farm's workers to pick some of the tomatoes and learns about the fascinating history of tomato cultivation in Chios.
Next, Diane visits a local dairy farm where she gets a taste of delicious cheeses, including a special type of feta cheese that is aged in brine for three months. The island's goats and sheep graze on wild thyme, giving their milk a special flavor that makes the cheese unique.
In the town of Kardamyla, Diane meets a local baker who shows her how to make traditional Chian rusks. These rusks are made from dough that is twice-baked and then stored and dried. They are a staple in the local diet and are often eaten with cheese and tomato.
Diane also visits a traditional ouzo distillery where she learns about the process of making ouzo, the anise-flavored liquor that is popular in Greece. The distillery has been run by the same family for four generations, and Diane gets a taste of their famous recipe.
Finally, the episode concludes with Diane joining a local family for a traditional Chian feast. They feast on a variety of dishes made with the island's specialty products, including tomatoes, cheese, and ouzo.
Overall, Tasty Teardrops And Tomatoes: Chios is a must-watch episode for anyone interested in Greek cuisine and culture. Diane does an excellent job of showcasing the unique food and drink that are available on the island of Chios and provides a fascinating glimpse into the island's rich culinary history.