GreekCook

He said beer. ← This reminds me of a beer joke After the Great Britain Beer Festival, in London, all the brewery presidents decided to go out for a beer. The guy from Corona sits down and says, "Hey Senor, I would like the world's best beer, a Corona." The bartender dusts off a bottle from the shelf and gives it to him. The guy from Budweiser says, "I'd like the best beer in the world, give me 'The King Of Beers', a Budweiser." The bartender gives him one. The guy from Coors says, "I'd like the only beer made with Rocky Mountain spring water, give me a Coors." He gets it. The guy from Guinness sits down and says, "Give me a Coke." The bartender is a little taken aback, but gives him what he ordered. The other brewery presidents look over at him and ask "Why aren't you drinking a Guinness?" and the Guinness president replies, "Well, I figured if you guys aren't drinking beer, neither would I."

How about adding more cheese until your mixture stiffens? You can always adjust the sugar to taste and I don't think you'll have to add that much anyway considering that the top half seems to be setting

Personally I'd put it in the freezer and make it more of a cheesecake ice-cream rather than mess with baking,eggs etc Next time you want to make a no bake cheese cake try this one, it never flops 500ml Fresh Cream 500ml Fage Greek yogurt 500ml Cream Cheese Vanilla Essence Base biscuits of your choice, I use cinnamon = butter Beat the cream until stiff then incorporate yogurt and cream cheese Pour over base and refrigerate for a few hours Top with your favourite topping I use whole black cherry jam. I don't add any sugar to the mixture because I find with the topping it's sweet enough Greg Edited for spelling

Here in Greece, we always fry with EVOO, and it gives food an incredible flavour. I have never had a problem with the smoking point and I usually strain and re-use the oil about 3 times after doing fries Chicken and other meats about twice.

This is amazing! Is it safe? I mean what happens to the glue inside the cut?

Mine is similar, In Greece it's standard practice to take glasses of water to tables before taking their order..you always get one asshole who doesn't order anything yet has the audacity to call you time and time again just to refill his water glass.....this while you are trying to handle orders from a packed shop. What makes it even worse is when he gives you "attitude" because he's been trying to get your attention for 5 minutes and you've ignored him! When I first opened the shop, I was polite and kept grinning and bearing it, now when I get the odd obnoxious character, I tell him(it's always a guy for some reason) Cheapos only get one glass of water, you want service order something...if he gets offended and leaves it's no loss because he hasn't actually spent anything. I have nothing against people not ordering anything, it's being obnoxious and acting as if you are God's gift to mankind that gets me really pissed off. Well that's my rant

I love eating meals I've cooked and find that the preparation makes them even more tantalizing. I agree with the coffee though for some reason when I'm at the shop cappuccino always tastes better when my sister makes it and she says that it always tastes better when I make it (we both make great coffee btw) so now we take turns Edited to add that MOM'S cooking always tastes fantastic, I've mentioned it before and someone kindly pointed out that it's because it's made with love!So true so true

Or make an individual helping of the sauce without anchovies, it's not that difficult. I always have to do "work arounds" when cooking for my family, My one sister is a vegetarian, the other refuses to eat salt or any form of spice but I always manage to adapt my sauces by having two individual portions on the side. Easy when the base of your sauce is the same Greg

LMAO Percyn I have never seen so many egg dishes in one meal...you seem to have covered every possible cooking variation Happy Easter Greg

Totally agree with the drying method, thats the way they do it in my village which is in the Peloponnese. I find that oregano is one of those herbs that works much better when it is dried. Greek cuisine hardly ever has fresh oregano in it. .....naturally I must second the sentiment that if it is not Greek oregano throw it away Happy Easter Greg

Hi All Happy Easter to those who celebrate. Reading all these wonderful fava recipes inspired me to make "Greek Fava" For some reason in Greece "Fava" is a dip made with yellow fava lentils (yellow split peas) The broad beans are known as "Koukia" here Anyway I thought I'd share the Greek version I found it on a site but it's basically the way I make it and it's easier to copy paste rather than type fava dip INGREDIENTS - 1 cup of fava to 2 - 2 1/2 cups water approx - 1 1/2 small onion - extra olive oil, - 1/2 a lemon, salt the making - wash the fava lentils well - set to boil in a large non-stick cooking pot, (medium heat) adding enough water to create a thick paste. - keep checking in case the fava has dried out - half way though cooking time add a roughly chopped small onion & 2 tablespoons of olive oil (optional) - salt to taste - when the fava is cooked, remove from fire & allow to cool - blend or mash the mixture well - scoop the amount you want into a serving dish & place the remainder of the mix in the fridge to use later - SERVE with an extra lashing of olive oil, half a squeezed fresh lemon & 1/2 a roughly chopped onion to dress ** Fava dip can be served warm or cold Enjoy Greg Edited to add This is usually served as a starter, in the same way as you would serve Tztaziki, Taramosalata etc

My favourite way of eating artichokes when I feel like something light to eat is to boil them and then peel the leaves off and dunk them in an olive oil and lemon mix, at the beginning and for the outer leaves you only get the edible bottom of the leaf but as you peel the edible part gets bigger and bigger until you get to the heart then you dunk the whole thing in the mix and devour Yum Yum Have you noticed that if you drink water after eating an artichoke it tastes sweet?

Hi Melissa Just curious, why do you do this?What does it change compared to the original recipe? Greg

I made a tsoureki today and it was nice but I can't seem to get the texture to be slightly stringy and chewy as opposed to the uniform texture I keep getting. I'm curious How does yours come out? Any advice? I was never very good at baking and this was my second attempt at tsourekia, it looks great, tastes divine but when I compare it to the bakery's, it lacks the chewiness....Mine tastes better though

of course!! here you go..... the sour cherry rice is to die for with this if you like I can write that one out as well? this is not an exact recipe and I do vary the amts of the spices and toast them a bit before I grind them up 1 leg of lamb (I am trying a boneless this year because I got a fantactic deal from the butcher ..but I am going to miss that bone for stock later!) in the food processor make a rub/paste with the following: 1 piece of ginger about 2inches long 6 cloves of garlic 1 tsp of freshly ground cardamom 1 tsp freshly ground cloves 1 tsp of freshly ground cinamon 1 tsp turmeric powder 2 tsp of freshly ground cumin seeds 1 tsp ground red chile 1 tbl kosher salt 1 tbl fresh cracked pepper juice of 2 lemons 1/3 cup of yogurt 1/4 cup of honey rub this all over the meat wrap it up tightly in plastic and put in a big pan in the fridg at least 24hrs ...and because this is not really a runny rub you can plan to turn it when you think of it to roast the lamb put the lamb on a rack in a roasting pan ..cover with foil and roast at 350 for about 90 min until the lamb is about 160 degrees inside .. Remove from the oven and raise the temp of the oven to about 450 and baste it well with juices if there are any ..then put back in the oven for about 30 min until the outside is browned take the lamb out of the oven and let it rest for at least 20 min prior to slicing ← This sounds absolutely mouth watering, I can't wait to try it, but after Easter coz I'll be lynched if I deviate from the "tradtional" Easter lamb Thanks for the recipe

Hi Ellen Thanks form the welcome, I plan on being here for a long time, I really love this forum and I'm so glad I found it (hopefully I'll be able to post pictures soon) As far as the lamb goes, my method is extremely simple I usually get a leg of lamb and punch holes in it with a knife, I fill these with a mixture of black pepper, salt and oreganum and then push a clove of garlic into meat.(I make sure I make deep cuts.) I usually fill about 8-10 gashes all over the leg, I rub the whole leg with the salt, pepper and oreganum mix and leave it in the refrigerator overnight. On Easter Saturday at about midnight I pop it in the oven in a covered dish, my oven temperature says 120, I assume this is Celsius, in any event it's a very low oven. On Sunday at about 1.00pm my lamb is ready, it is moist, extremely tender, and literally falling off the bone. Enjoy Greg

I usually go to my "village" for Easter where I invariably get to eat traditional lamb on the spit at about a 100 different relatives. This year however I am staying in Athens as we have to "babysit" my girlfriend's boxer Ramone So I'll be cooking Greek Easter Soup (Mageritsa) but without the heart and lungs, just the liver. Lamb in the oven ( I slow roast it for 12 hours and it comes out divine) Potatoes with garlic and feta Chicken in the oven with onions and tomato (My sister doesn't eat lamb) Tzatziki (extra, extra strong with a least 12 cloves of garlic) I'm trying to decide between cheesecake or trifle for desert The reason I haven't posted pictures yet is because this young lady chewed the usb cable and still waiting for a new one

I couldn't really think of anything really quirky other than my food must be piping hot, I can't stand it when my food is warm or just hot...especially soup! Also when I eat I have to get a piece of everything on my fork ie meat. potato veggie whereas my girlfriend eats her least favourite food first and saves the best for last and never combines!

I agree....Moms do something to foods, I can cook exactly the same recipe and it NEVER tastes like Moms...Could never understand it

I'm lucky because my mom and both sister go for "healthy" eating which means they always skin their chickens before cooking, so i get my chicken bag at least once a week, unfortunately my girlfriend is a chicken skin fanatic so everytime I'm make crackling she eats them while I'm busy frying the next batch...I always end up losing out

Definitely, the same thing applies to chile peppers. It is far better to dry them to preserve them.

Shaya Congratulations to your very talented son. Definitely a future great chef, when I was 6 years old it would never even have occurred to me to even attempt to cook anything.

Sushi Basically anything that involves raw fish,I've REALLY tried to like it and friends go crazy over it but I just can't enjoy it

I'm amazed at how a lot of you can actually create meals after a night drinking. I usually have trouble focusing so my favourite is. I pop some rice and water in the micro for about twenty minutes.No chance of burning it that way While this is cooking I chop up onions and garlic(in my condition that takes about 20 minutes Then I fry the onion garlic mix with olive oil add paprika and chili powder salt pepper I then dump the rice in it mix it all up and add an egg to bind the whole lot together. Of course there are bits of garlic skin and onion skin in the mix but at that stage who cares It looks disgusting but tastes divine

Rebecca don't get me wrong I totally agree with you, and it's great when you have the time and patience to go through the ritual, to be honest I've only tried the thrice boiled system a couple of times and usually let my attention wander causing a boil rather than a foaming, you know it's a very fine line.Unfortunately at the shop we have to settle for good coffee(and it is good) but obviously not perfection because usually with the ten or so Greek/Turkish coffees I have orders for 20 frappe, 18 cappuccino , lattes Fredo's etc and making Greek coffee is my biggest nightmare at times like this, the only good thing is that I have a brassier with a constant temperature so I can pretty much estimate my foaming boil....most times. As for reading the coffee grinds my mom always sees grandchildren in mine, classic Greek mom LOL