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"?

Thanks

(Michael) Bulka

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

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL