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dimi_pat

Active member
I'm Greek, and one of my favorite things to order at a cafe and on the beach is the club sandwich. By the looks of it, it's probably not Greek....LOL. Does anyone know where it comes from? And we why love it so much?

sandwich.jpg
 
That looks like an amazing sandwich! I think the club-style sandwich is so popular because it has bacon and tomatoes in it! Since tomatoes are so yummy in Greece I can see the sandwich doing well there. This style sandwich is popular in the United States. The origin of that sandwich is under debate, but one of the strongest theories is that it was created in Saratoga Springs, New York in a gambling house known as the Saratoga Club House in the 1890's.
 
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That looks like an amazing sandwich! I think the club-style sandwich is so popular because it has bacon and tomatoes in it! Since tomatoes are so yummy in Greece I can see the sandwich doing well there. This style sandwich is popular in the United States. The origin of that sandwich is under debate, but one of the strongest theories is that it was created in Saratoga Springs, New York in a gambling house known as the Saratoga Club House in the 1890's.
One of my favorites as well. I was informed by one of my uncles years ago that the CLUB stands for Chicken and Lettuce Under Bacon.
Then he said add Tomato because Greeks eat a lot of tomatoes. Not sure if his rendition is true ,but it sounds good.
 
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One of my favorites as well. I was informed by one of my uncles years ago that the CLUB stands for Chicken and Lettuce Under Bacon.
Then he said add Tomato because Greeks eat a lot of tomatoes. Not sure if his rendition is true ,but it sounds good.
Hahahha! I like that explanation
 

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do you put potatoes in your moussaka?

My family has never made moussaka with potatoes, so I always grew up thinking of it as layers of eggplant, meat sauce, and béchamel. Recently, though, I had moussaka at a restaurant that included a layer of potatoes, and I absolutely loved it.

The potatoes gave it a little more substance and seemed to soak up some of the flavors from the meat sauce. It made the whole dish feel even more comforting without taking away from the eggplant.

Now I’m curious about how common this is in Greece and in Greek families. Is adding potatoes considered traditional in certain regions, or is it simply one of those variations that depends on the household?

If you make moussaka at home, do you include potatoes? And if you do, do you use them along with eggplant or in place of some of it?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?
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