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Thread: Greek Food

  1. #1
    cybercat Guest

    Default Greek Food

    Just watched a travel show about Greece that had some interesting but pretty
    vaque fool-related information. The narrator said that there is a Greek
    restaurant tradition of inviting guests into the kitchen to see what is
    cooking and make their choices.

    I have little experience with Greek food but love lots of the common
    ingredients--feta, olives, tomatoes, seafood.

    Favorite Greek dishes, anyone? There was one I had regularly that was a kind
    of stew featuring lamb, but I have forgotten the name since we moved away
    from Vienna, where the restaurant was.



  2. #2
    Mark Thorson Guest

    Default Re: Greek Food

    cybercat wrote:
    >
    > Just watched a travel show about Greece that had some interesting but pretty
    > vaque fool-related information. The narrator said that there is a Greek


    I bet you couldn't take your eyes off the screen
    when that information was being presented. :-)

  3. #3
    Gregory Morrow Guest

    Default Re: Greek Food


    cyberlikesitGREEKstyle yodeled:

    > Just watched a travel show about Greece that had some interesting but

    pretty
    > vaque fool-related information.

    ^^^^


    Hey, I guess it was targeted to *your* "demographic", hon...!!!


    :-)


    --
    Best
    Greg



  4. #4
    Kris Guest

    Default Re: Greek Food

    On Sep 13, 2:34*pm, "cybercat" <cyberpu...@yahoo.com> wrote:
    > Just watched a travel show about Greece that had some interesting but pretty
    > vaque fool-related information. The narrator said that there is a Greek
    > restaurant tradition of inviting guests into the kitchen to see what is
    > cooking and make their choices.
    >
    > I have little experience with Greek food but love lots of the common
    > ingredients--feta, olives, tomatoes, seafood.
    >
    > Favorite Greek dishes, anyone? There was one I had regularly that was a kind
    > of stew featuring lamb, but I have forgotten the name since we moved away
    > from Vienna, where the restaurant was.


    Tiropita (cheese-filled phyllo bundles), a great appetizer
    Patates Moussaka (potato version of the eggplany dish)
    Souvlakia, a grilled meat kebab
    Pastitsio, a greek noodle dish with meat sauce and bechamel, is always
    good comfort food.

    So many, I could go on....

    Kris

  5. #5
    ChattyCathy Guest

    Default Re: Greek Food

    cybercat wrote:

    > I have little experience with Greek food but love lots of the common
    > ingredients--feta, olives, tomatoes, seafood.
    >
    > Favorite Greek dishes, anyone? There was one I had regularly that was
    > a kind of stew featuring lamb, but I have forgotten the name since we
    > moved away from Vienna, where the restaurant was.


    Made this several times, and it was good.

    Title: Midia Sahanaki (Greek Recipe for Mussels)

    Source: http://recipes.chef2chef.net/recipe-...8/155360.shtml
    ---
    Ingredients
    ---
    1 kg Mussels (fresh shelled
    200 g Feta cheese
    1 Green chilli (to taste,
    1 lg Tomato
    Parsley
    Oregano
    Salt 'n pepper
    Olive oil
    Water

    ---
    Instructions
    ---

    THE MESSY BIT: Wash the mussels
    individually (don't forget behind the ears!!), making sure no pieces
    of shell are still attached, and no sand is left in the flesh. Also
    remove the tiny thread you sometimes find in them - it is reported to
    be irritating to the stomach if ingested.

    THE GOOD BIT:

    When the mussels are thoroughly washed and checked, put them in a pan
    and add just enough water to cover them. Bring to the boil, and boil
    for about five minutes. Then add three tablespoonfuls of olive oil,
    and the chilli chopped into ringlets, as well as a handful of not-too-
    finely chopped parsley. Grate the tomato, with or without the skin,
    it is up to you, and add. Add the salt and pepper (not too much salt,
    the mussels have their own). Boil for another fifteen minutes (but
    not longer - the mussels will toughen up if boiled too long - they're
    funny that way!). About three minutes before taking the pan off the
    heat, add the feta broken up into small pieces and stir. Add the
    oregano just before you remove the pan from the heat.

    THE GREATEST BIT:

    Taste it... (8v)))

    This dish is very quick to make, the only
    hassle being making sure the mussels are thoroughly clean, of course.
    It can be reheated over a careful heat (too much heat will make the
    feta cheese in it stick to the bottom of the pan and burn) or in a
    microwave, without the flavour losing anything.

    From: Bryan Hollamby Date: 13 Dec 96 Chile-Heads
    List Ž
    --
    Cheers
    Chatty Cathy

    Google is my Friend (GIMF)

  6. #6
    Dimitri Guest

    Default OT Greeks


    "Kris" <[email protected]> wrote in message
    news:2c58107a-c37e-4cce-ba3d-7a723ae3eeb8@59g2000hsb.googlegroups.com[email protected]..
    On Sep 13, 2:34 pm, "cybercat" <cyberpu...@yahoo.com> wrote:
    > Just watched a travel show about Greece that had some interesting but
    > pretty
    > vaque fool-related information. The narrator said that there is a Greek
    > restaurant tradition of inviting guests into the kitchen to see what is
    > cooking and make their choices.
    >
    > I have little experience with Greek food but love lots of the common
    > ingredients--feta, olives, tomatoes, seafood.
    >
    > Favorite Greek dishes, anyone? There was one I had regularly that was a
    > kind
    > of stew featuring lamb, but I have forgotten the name since we moved away
    > from Vienna, where the restaurant was.


    Tiropita (cheese-filled phyllo bundles), a great appetizer
    Patates Moussaka (potato version of the eggplany dish)
    Souvlakia, a grilled meat kebab
    Pastitsio, a greek noodle dish with meat sauce and bechamel, is always
    good comfort food.

    So many, I could go on....

    Kris

    Why I am proud to be Greek

    Because nights in Greece finish in the morning.
    Because we drink our coffee slowly and not in 'gulps'.
    Because flirting is our national pastime.
    Because we go out almost every night, even if we are penniless.
    Because we respect our Grandmothers sometimes more than our wives.
    Because we know how to 'spend' better than we know how to 'save'.
    Because we never visit others empty-handed...we bring a cake or a bottle of
    wine
    Because we do not share the cost of gasoline with those traveling with us.
    Because the word 'filotimo' (helping someone because it is the right thing
    to do) doesn't exist in any other language.
    Because whenever foreigners cannot find a word, they bloody steal one of
    ours!
    Because we always make it, albeit in the last moment.
    Because we love and hate with passion.
    Because we spend our bad and low times with our friends and family; not with
    therapists and counselors.
    Because Socrates, Plato, and Aristotle were Hellenic and we still quote
    them!
    Because we invented the theatre.
    Because we gave birth to Democracy.
    Because we jump-started science.
    Because we are proud of our culture, not of our wars.
    Because when we were building the Parthenon, the others were still sleeping
    under trees.
    Because when others created wars, we created the Olympic Games to stop wars.
    Because we don't use ketchup or mayonnaise with our food!
    Because we get angry quickly, but forget about it even more quickly.
    Because Greek men are not ashamed to cry.
    Because we dance when we are sad and party when we are happy.
    Because we work to live and we do not live to work.
    Because 97% of the cosmic stars are named after Hellenics.
    Because although we know danger well, we dare.
    Because when you shout 'adel fi' ( brother) in the streets, everyone turns
    around.
    Because 'Greeks do not fight like heroes; heroes fight like Greeks.'
    (Winston Churchill, 1941)
    Because we speak loudly and laugh even louder!
    WHAT MORE IS THERE TO SAY? No one will love you more deeply than a Greek.
    Yia sas!


  7. #7
    cybercat Guest

    Default Re: Greek Food


    "Kris" <[email protected]> wrote in

    >Tiropita (cheese-filled phyllo bundles), a great appetizer


    Aha! I have had Spanakopita! Same as above but with spinach.

    >Patates Moussaka (potato version of the eggplany dish)
    >Souvlakia, a grilled meat kebab
    >Pastitsio, a greek noodle dish with meat sauce and bechamel, is always

    good comfort food.


    Thanks, Kris! I'm going to look up a recipe for Patates Moussaka.



  8. #8
    Dimitri Guest

    Default Re: Greek Food


    "Mark Thorson" <[email protected]> wrote in message
    news:[email protected]..
    > cybercat wrote:
    >>
    >> Just watched a travel show about Greece that had some interesting but
    >> pretty
    >> vaque fool-related information. The narrator said that there is a Greek

    >
    > I bet you couldn't take your eyes off the screen
    > when that information was being presented. :-)


    TIROPITA (Greek Cheese Pies)


    6 large Eggs
    1 Lb. Feta Cheese (Imported if available)
    1 Lb. Ricotta Cheese
    1 Lb. Filo Pastry
    ¾ Stick of Butter

    Beat eggs until frothy. Crumble feta cheese; add slowly to the eggs. Add the
    Ricotta Cheese a little at a time. Beat until all ingredients are mixed.

    Cut Filo into strips approximately 2-1/2 "to 3 'wide x length of the Filo
    sheet.
    Take one cut Filo sheet, brush with melted butter first; then drop about one
    full teaspoon full of the cheese mix near the end of the Filo strip. Then
    carefully fold the strip into a triangle shape, just like folding a flag.
    Bake on a buttered pan at 375 degrees for about 20 minutes or until golden
    brown.

    These can be made well ahead of time and frozen unbaked. Layer the completed
    triangles in plastic containers or a cardboard box with wax papers between
    each layer. When needed simply remove and bake as noted above.

    They will keep for several weeks or more in this manner...

    * When using Filo pastry take out only as much as you need to work with.
    Keep the strips covered as you work since Filo dries quickly when exposed to
    the air for long periods of timer. It becomes brittle and flakes when dry.

    CHICKEN IN PHYLLO (KOTOPITA)


    1 Whole Chicken Greek BECHAMEL
    SAUCE
    ½ Stalk of Celery ½ Stick of Butter
    3 Medium Onions, Chopped 3 Tbsp.. Flour
    1 Stick of Butter 1-1/2 Cup
    Chicken Broth, heated
    Salt, Pepper and Nutmeg 1 Tbsp.. Lemon Juice
    3 Eggs 2 Egg Yolks
    10 Sheets of Phyllo Dough 1 Dash of Salt
    ½ Cup Melted Butter
    1 Cup of Chicken Broth

    Boil chicken; reserve 2-1/2 cups broth. Remove bones and chop; set aside. In
    a large saucepan, melt butter. Sauté celery until tender; add onions and
    continue cooking until onions are transparent. Add chicken to saucepan and
    one cup of broth (reserve other cup for the sauce.). Sauté until all liquid
    is absorbed. Remove from heat, cool and add salt, pepper and nutmeg to
    taste. Beat eggs until frothy; fold into the cooled chicken mixture.

    Prepare phyllo by laying out five sheets, one on top of the other, brushing
    each sheet with melted butter, onto jellyroll pan. Place ½ of the mixture
    down the center of the phyllo and roll up so it is shaped like a log. Seal
    at both ends by pressing down. Brush with melted butter and score top into
    1-1/2 inch serving portions. Repeat process with the rest of mixture and
    phyllo. Bake at 375 Degrees for 45 minutes or until golden brown. Cool and
    slice discarding the end piece if you wish. Top with Béchamel Sauce and
    serve, or serve sauce on the side.

    Sauce: Melt butter in small saucepan. Remove from heat and stir in flour.
    Immediately and all at once add hot broth. Stir until smooth over low heat.
    Slightly beat egg yolks with lemon juice. Stir into broth mixture that has
    been removed from heat. Season with salt)

    :-)

    Dimtiri



  9. #9
    Mark Thorson Guest

    Default Re: OT Greeks

    Dimitri wrote:
    >
    > Because 97% of the cosmic stars are named after Hellenics.


    Waaaaiiiitt a minute. Maybe in your language.
    In ours, most of them have Arabic names.

  10. #10
    cybercat Guest

    Default Re: Greek Food


    "Dimitri" <[email protected]> wrote
    > TIROPITA (Greek Cheese Pies)
    >
    >


    [snips]

    > CHICKEN IN PHYLLO (KOTOPITA)
    >


    [snips]

    Thank you! Lovely, both. I have handled phyllo twice when making
    spanikopita! I could be better at it, but I will learn.



  11. #11
    cybercat Guest

    Default Re: OT Greeks


    "Dimitri" <[email protected]> wrote
    > Why I am proud to be Greek
    >
    > Because nights in Greece finish in the morning.
    > Because we drink our coffee slowly and not in 'gulps'.
    > Because flirting is our national pastime.
    > Because we go out almost every night, even if we are penniless.
    > Because we respect our Grandmothers sometimes more than our wives.
    > Because we know how to 'spend' better than we know how to 'save'.
    > Because we never visit others empty-handed...we bring a cake or a bottle
    > of wine
    > Because we do not share the cost of gasoline with those traveling with us.
    > Because the word 'filotimo' (helping someone because it is the right thing
    > to do) doesn't exist in any other language.
    > Because whenever foreigners cannot find a word, they bloody steal one of
    > ours!
    > Because we always make it, albeit in the last moment.
    > Because we love and hate with passion.
    > Because we spend our bad and low times with our friends and family; not
    > with therapists and counselors.
    > Because Socrates, Plato, and Aristotle were Hellenic and we still quote
    > them!
    > Because we invented the theatre.
    > Because we gave birth to Democracy.
    > Because we jump-started science.
    > Because we are proud of our culture, not of our wars.
    > Because when we were building the Parthenon, the others were still
    > sleeping under trees.
    > Because when others created wars, we created the Olympic Games to stop
    > wars.
    > Because we don't use ketchup or mayonnaise with our food!
    > Because we get angry quickly, but forget about it even more quickly.
    > Because Greek men are not ashamed to cry.
    > Because we dance when we are sad and party when we are happy.
    > Because we work to live and we do not live to work.
    > Because 97% of the cosmic stars are named after Hellenics.
    > Because although we know danger well, we dare.
    > Because when you shout 'adel fi' ( brother) in the streets, everyone turns
    > around.
    > Because 'Greeks do not fight like heroes; heroes fight like Greeks.'
    > (Winston Churchill, 1941)
    > Because we speak loudly and laugh even louder!
    > WHAT MORE IS THERE TO SAY? No one will love you more deeply than a
    > Greek.
    > Yia sas!


    Love it all. Couldn't snip it. I agree with this post!!



  12. #12
    Dave Smith Guest

    Default Re: Greek Food

    Kris wrote:
    >
    >
    > Tiropita (cheese-filled phyllo bundles), a great appetizer
    > Patates Moussaka (potato version of the eggplany dish)
    > Souvlakia, a grilled meat kebab
    > Pastitsio, a greek noodle dish with meat sauce and bechamel, is always
    > good comfort food.



    Fried Calamari with tzitzki <sp?>
    Lamb Kebabs
    Galactobourito <sp?> - a rich, sweet custard baked in phyllo and
    smothered with syrup.

  13. #13
    Kris Guest

    Default Re: Greek Food

    On Sep 13, 3:14*pm, "cybercat" <cyberpu...@yahoo.com> wrote:
    > "Dimitri" <Dimitr...@prodigy.net> wrote
    >
    > > * * * * *TIROPITA (Greek Cheese Pies)

    >
    > [snips]
    >
    > > * * * * * * * * * * * * * CHICKEN IN PHYLLO (KOTOPITA)

    >
    > [snips]
    >
    > Thank you! Lovely, both. I have handled phyllo twice when making
    > spanikopita! I could be better at it, but I will learn.


    The trick to working with phyllo is threefold:

    Properly defrost the dough so it won't break apart in the middle.

    Work quickly. (so have everything at the ready, like the melted
    butter, so you can just concentrate on laying the dough)

    Keep very lightly damp paper towel over the yet-to-be-used phyllo
    stack. Otherwise it dries quickly and cracks into pieces.

    These things (plus practice!) and you will conquer phyllo.

    Good luck,
    Kris

  14. #14
    Becca Guest

    Default Re: Greek Food

    cybercat wrote:
    > Just watched a travel show about Greece that had some interesting but pretty
    > vaque fool-related information. The narrator said that there is a Greek
    > restaurant tradition of inviting guests into the kitchen to see what is
    > cooking and make their choices.
    >
    > I have little experience with Greek food but love lots of the common
    > ingredients--feta, olives, tomatoes, seafood.
    >
    > Favorite Greek dishes, anyone? There was one I had regularly that was a kind
    > of stew featuring lamb, but I have forgotten the name since we moved away
    > from Vienna, where the restaurant was.


    If you find a Greek Festival near you, please go. Plenty of Greek arts
    & crafts, dancing, drinking and wonderful food.

    http://www.greek-fest.com/greekfest.shtml

    Becca



  15. #15
    kilikini Guest

    Default Re: Greek Food

    cybercat wrote:
    > "Dimitri" <[email protected]> wrote
    >> TIROPITA (Greek Cheese Pies)
    >>
    >>

    >
    > [snips]
    >
    >> CHICKEN IN PHYLLO (KOTOPITA)
    >>

    >
    > [snips]
    >
    > Thank you! Lovely, both. I have handled phyllo twice when making
    > spanikopita! I could be better at it, but I will learn.


    Phyllo is one of those things that intimidates me. It seems really simple,
    but I know I'll screw it up. If I watch someone (in person) prepare it, I
    know I'll be able to do it.

    kili



  16. #16
    rosie Guest

    Default Re: Greek Food

    On Sep 13, 1:34�pm, "cybercat" <cyberpu...@yahoo.com> wrote:
    > Just watched a travel show about Greece that had some interesting but pretty
    > vaque fool-related information. The narrator said that there is a Greek
    > restaurant tradition of inviting guests into the kitchen to see what is
    > cooking and make their choices.
    >
    > I have little experience with Greek food but love lots of the common
    > ingredients--feta, olives, tomatoes, seafood.
    >
    > Favorite Greek dishes, anyone? There was one I had regularly that was a kind
    > of stew featuring lamb, but I have forgotten the name since we moved away
    > from Vienna, where the restaurant was.


    I love Greek food, and as we speak, am fixing Moussaka, and
    TzatZaki!!

    Recently returned from Greece and it is ttrue, they will invite you
    into the kitchen, maybe pull a bit of meat that is cooking off ther
    spit and offer it to you.
    Often give you a little taste of something or other and let you decide
    what ever you want.
    The two dishes I am fixing are some of my favorite Greek foods, but
    they offer many Lamb
    dishes that are to die for.

    The Moussaka I make has lamb, eggplant and potatoes in it, with a
    bechamel sauce over it Thern is baked in the oven.

    Rosie

  17. #17
    bulka Guest

    Default Re: Greek Food

    On Sep 13, 5:01 pm, rosie <RMi1013...@aol.com> wrote:
    > On Sep 13, 1:34 pm, "cybercat" <cyberpu...@yahoo.com> wrote:
    >
    > > Just watched a travel show about Greece that had some interesting but pretty
    > > vaque fool-related information. The narrator said that there is a Greek
    > > restaurant tradition of inviting guests into the kitchen to see what is
    > > cooking and make their choices.

    >
    > > I have little experience with Greek food but love lots of the common
    > > ingredients--feta, olives, tomatoes, seafood.

    >
    > > Favorite Greek dishes, anyone? There was one I had regularly that was a kind
    > > of stew featuring lamb, but I have forgotten the name since we moved away
    > > from Vienna, where the restaurant was.

    >
    > I love Greek food, and as we speak, am fixing Moussaka, and
    > TzatZaki!!
    >
    > Recently returned from Greece and it is ttrue, they will invite you
    > into the kitchen, maybe pull a bit of meat that is cooking off ther
    > spit and offer it to you.
    > Often give you a little taste of something or other and let you decide
    > what ever you want.
    > The two dishes I am fixing are some of my favorite Greek foods, but
    > they offer many Lamb
    > dishes that are to die for.
    >
    > The Moussaka I make has lamb, eggplant and potatoes in it, with a
    > bechamel sauce over it Thern is baked in the oven.
    >
    > Rosie



    I almost forgot that we sometimes talk about food here.

    Stuffed grape leaves have a Greek version, though I was intoduced to
    them by an old Armenian woman.

    One of my favorite comfort foods is Taramasalata. I've seen jars
    labled this, with some kind of relish-looking stuff inside. Never
    tried it. Next time I see it I will. What I've got from varioius
    recipie sources, and have had in restaurants, is starch based. Mashed
    bread and potatoes, garlic, olive oil and, most importantly, tarama -
    carp roe. I use it as a condiment/dip sort of thing. I'm craving it,
    but can't find the tarama here in white suburbia. Made it with caviar
    once, but that was expensivlely wasteful and not as good.

    I'm sure that there are people here who will correct me, and I
    welcome, look foreward to it. And maybe tell me what that stuff in
    the jars is. I'll try yours, and just call my stuff "fishy garlic
    potato dip".

    Bulka

  18. #18
    Saerah Gray Guest

    Default Re: Greek Food

    "cybercat" <[email protected]> fnord
    news:gah140$m8c$[email protected]:

    > Just watched a travel show about Greece that had some interesting but
    > pretty vaque fool-related information. The narrator said that there is
    > a Greek restaurant tradition of inviting guests into the kitchen to
    > see what is cooking and make their choices.
    >
    > I have little experience with Greek food but love lots of the common
    > ingredients--feta, olives, tomatoes, seafood.
    >
    > Favorite Greek dishes, anyone? There was one I had regularly that was
    > a kind of stew featuring lamb, but I have forgotten the name since we
    > moved away from Vienna, where the restaurant was.
    >
    >


    Anything with tzatziki on the side, particularly keftes and gyros. I
    also like spanakopita, tyropita, dolma (I still need to get the recipe
    from the lady who lives across the street from my mom!),skordalia,
    saganaki, moussaka, avgolemono, taramosalata.... Hell, I *love* Greek
    food! One of my favorite things about living in metro Detroit is the
    ubiquitous "Greek coney", where you get a coney dog with baklava for
    dessert (among other Greek specialties and diner foods).

    --
    Saerah (If I could have sheep's milk feta and kasseri every day, I'd be
    a happy woman!)

    "Welcome to Usenet, Biatch! Adapt or haul ass!"
    - some hillbilly from FLl, I l

  19. #19
    Kris Guest

    Default Re: Greek Food

    On Sep 13, 6:59*pm, bulka <working.artists.work...@gmail.com> wrote:
    > On Sep 13, 5:01 pm, rosie <RMi1013...@aol.com> wrote:
    >
    >
    >
    >
    >
    > > On Sep 13, 1:34 pm, "cybercat" <cyberpu...@yahoo.com> wrote:

    >
    > > > Just watched a travel show about Greece that had some interesting butpretty
    > > > vaque fool-related information. The narrator said that there is a Greek
    > > > restaurant tradition of inviting guests into the kitchen to see what is
    > > > cooking and make their choices.

    >
    > > > I have little experience with Greek food but love lots of the common
    > > > ingredients--feta, olives, tomatoes, seafood.

    >
    > > > Favorite Greek dishes, anyone? There was one I had regularly that wasa kind
    > > > of stew featuring lamb, but I have forgotten the name since we moved away
    > > > from Vienna, where the restaurant was.

    >
    > > I love Greek food, and as we speak, am fixing Moussaka, and
    > > TzatZaki!!

    >
    > > Recently returned from Greece and it is ttrue, they will invite you
    > > into the kitchen, maybe pull a bit of meat that is cooking *off ther
    > > spit and offer it to you.
    > > Often give you a little taste of something or other and let you decide
    > > what ever you want.
    > > The two dishes I am fixing are some of my favorite Greek foods, but
    > > they offer many Lamb
    > > dishes that are to die for.

    >
    > > The Moussaka I make has lamb, eggplant and potatoes in it, with a
    > > bechamel sauce over it Thern is baked in the oven.

    >
    > > Rosie

    >
    > I almost forgot that we sometimes talk about food here.
    >
    > Stuffed grape leaves have a Greek version, though I was intoduced to
    > them by an old Armenian woman.
    >
    > One of my favorite comfort foods is Taramasalata. *I've seen jars
    > labled this, with some kind of relish-looking stuff inside. *Never
    > tried it. *Next time I see it *I will. *What I've got from varioius
    > recipie sources, and have had in restaurants, is starch based. *Mashed
    > bread and potatoes, garlic, olive oil and, most importantly, tarama -
    > carp roe. *I use it as a condiment/dip sort of thing. *I'm craving it,
    > but can't find the tarama here in white suburbia. *Made it with caviar
    > once, but that was expensivlely wasteful and not as good.
    >
    > I'm sure that there are people here who will correct me, and I
    > welcome, look foreward to it. *And maybe tell me what that stuff in
    > the jars is. *I'll try yours, and just call my stuff "fishy garlic
    > potato dip".
    >
    > Bulka- Hide quoted text -
    >
    > - Show quoted text -


    I think you may be combining two Greek dips? Taramasala is the fish
    roe dip/spread. Skordalia is the garlicky potato spread.

    Both are great, regardless.

    Kris

  20. #20
    Becca Guest

    Default Re: OT Greeks

    Dimitri wrote:
    >
    > "Kris" <[email protected]> wrote in message
    > news:[email protected]..
    > On Sep 13, 2:34 pm, "cybercat" <cyberpu...@yahoo.com> wrote:
    >> Just watched a travel show about Greece that had some interesting but
    >> pretty
    >> vaque fool-related information. The narrator said that there is a Greek
    >> restaurant tradition of inviting guests into the kitchen to see what is
    >> cooking and make their choices.
    >>
    >> I have little experience with Greek food but love lots of the common
    >> ingredients--feta, olives, tomatoes, seafood.
    >>
    >> Favorite Greek dishes, anyone? There was one I had regularly that was
    >> a kind
    >> of stew featuring lamb, but I have forgotten the name since we moved away
    >> from Vienna, where the restaurant was.

    >
    > Tiropita (cheese-filled phyllo bundles), a great appetizer
    > Patates Moussaka (potato version of the eggplany dish)
    > Souvlakia, a grilled meat kebab
    > Pastitsio, a greek noodle dish with meat sauce and bechamel, is always
    > good comfort food.
    >
    > So many, I could go on....
    >
    > Kris
    >
    > Why I am proud to be Greek
    >
    > Because nights in Greece finish in the morning.
    > Because we drink our coffee slowly and not in 'gulps'.
    > Because flirting is our national pastime.
    > Because we go out almost every night, even if we are penniless.
    > Because we respect our Grandmothers sometimes more than our wives.
    > Because we know how to 'spend' better than we know how to 'save'.
    > Because we never visit others empty-handed...we bring a cake or a bottle
    > of wine
    > Because we do not share the cost of gasoline with those traveling with us.
    > Because the word 'filotimo' (helping someone because it is the right
    > thing to do) doesn't exist in any other language.
    > Because whenever foreigners cannot find a word, they bloody steal one of
    > ours!
    > Because we always make it, albeit in the last moment.
    > Because we love and hate with passion.
    > Because we spend our bad and low times with our friends and family; not
    > with therapists and counselors.
    > Because Socrates, Plato, and Aristotle were Hellenic and we still quote
    > them!
    > Because we invented the theatre.
    > Because we gave birth to Democracy.
    > Because we jump-started science.
    > Because we are proud of our culture, not of our wars.
    > Because when we were building the Parthenon, the others were still
    > sleeping under trees.
    > Because when others created wars, we created the Olympic Games to stop
    > wars.
    > Because we don't use ketchup or mayonnaise with our food!
    > Because we get angry quickly, but forget about it even more quickly.
    > Because Greek men are not ashamed to cry.
    > Because we dance when we are sad and party when we are happy.
    > Because we work to live and we do not live to work.
    > Because 97% of the cosmic stars are named after Hellenics.
    > Because although we know danger well, we dare.
    > Because when you shout 'adel fi' ( brother) in the streets, everyone
    > turns around.
    > Because 'Greeks do not fight like heroes; heroes fight like Greeks.'
    > (Winston Churchill, 1941)
    > Because we speak loudly and laugh even louder!
    > WHAT MORE IS THERE TO SAY? No one will love you more deeply than a Greek.
    > Yia sas!


    Opa!

    Becca

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