bulka > fnord
:

> On Sep 13, 7:20 pm, Kris > wrote:
>> On Sep 13, 6:59 pm, bulka > wrote:
>>
>>
>>
>> > On Sep 13, 5:01 pm, rosie > wrote:
>>
>> > > On Sep 13, 1:34 pm, "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.
>>
>> > > 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
>
>
> Yeah, I've brought skordalia to pot-lucks. If my jokes don't separate
> the sheep from goats, this is another filter. I'm left with the
> smelly, cynical, laughing folks. (we are probably the goats)
>
> My taramasalata recipie is sort of skordalia plus.
>
> But Kris, or Dimitri - what's that stuff in the jar? Looks pretty
> oily. From Krinos, or Peliponese(?)
> If Searah can point me to a Greek market, I might could figure it
> out. A "recipie"?


If you are talking about taramasalata, I have never made it myself, so I
can't help you there

--
Saerah

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