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seleanor

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There are just so many options but I would have to say Branzino!! I’m not sure what it’s called in Greek but it is absolutely diving
 
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There are just so many options but I would have to say Branzino!! I’m not sure what it’s called in Greek but it is absolutely diving
I like Atherina!!!! It's so tasty
 
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Branzino is lavraki (Λαβράκι) which translates to bass.

Tsipoura is my favorite
 
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There are just so many options but I would have to say Branzino!! I’m not sure what it’s called in Greek but it is absolutely diving
I used to love Bakaliaro skordialia the ultimate winter food.....tons of garlic and mash potatoes.....and as much red wine as possible..... crazy winters in Mykonos.....
 
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I used to love Bakaliaro skordialia the ultimate winter food.....tons of garlic and mash potatoes.....and as much red wine as possible..... crazy winters in Mykonos.....
Skordalia is key!! Just have to brush your teeth a bunch after LOL I hate garlic breath
 
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Skordalia is key!! Just have to brush your teeth a bunch after LOL I hate garlic breath
Living on the island for so many years and spending winters there,all of us used to have garlic and wine breaths, a way of life really! 😂😂😂!
 
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Living on the island for so many years and spending winters there,all of us used to have garlic and wine breaths, a way of life really! 😂😂😂!
Haahhaha so true! Sometimes I chew fresh mint as a way to stop the garlic taste!!
 
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Haahhaha so true! Sometimes I chew fresh mint as a way to stop the garlic taste!!
Raw onions, garlic,wine....the way to go!!!.!👋😂😂... Kalley Mera..!
 
Bakaliaro (salt cod) is something that I don't see much anymore, but it used to be a way for us to eat seafood without needing to find the fresh catches. I would love to have some again!

 

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Different kinds of baklava to try?

I've recently found myself on a delicious quest to explore the world of baklava, that rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey or syrup. I understand that baklava has roots in many culinary traditions across the Middle East, Eastern Europe, and Central Asia, each bringing its own unique twist to this iconic dessert.

From what I’ve gathered, the variations of baklava are as numerous as they are delicious, differing in nuts, spices, types of syrup, and preparation methods. However, navigating through these variations is quite the challenge, and that’s where I’m seeking your collective wisdom!

I am curious what you guys think!

Learning about Greek food and wine pairing

I've recently developed a fascination with Greek wines and am eager to explore their potential pairings with various cuisines. Greek wines, with their rich history and unique grape varieties, offer a tantalizing range of flavors that I believe can complement a wide array of dishes beautifully. However, my experience in effectively pairing these wines is somewhat limited, and I would greatly appreciate any advice or insights from those more familiar with this area.

Particularly, I'm interested in understanding which types of Greek wines (white, red, or rosé) pair best with specific dishes or cuisines. Here are a few specific questions I have in mind:
  1. Assyrtiko: Known for its crisp acidity and citrus notes, which dishes would best highlight Assyrtiko's characteristics?
  2. Agiorgitiko: Often described as smooth and velvety, what kinds of meals would complement this type of red wine?
  3. Xinomavro: With its robust tannins and complex flavor profile, what are the best food pairings to balance its intensity?
  4. Retsina: Given its unique pine resin flavor, are there particular foods that match well with this traditional wine?
Additionally, I'm curious if there are any general rules of thumb when it comes to pairing Greek wines with dishes from other culinary traditions outside of Greek cuisine.

Thank you!

Drinking Olive Oil: Health and Beauty Elixir or Celebrity Fad?

This will I hope generate a healthy discussion amongst the readership here!I have been drinking Pure Olive oil 0.3% Acidity (Not cheap!) for many years, not everyday as I alternate with Pure Organic Sesame oil and Organic first pressed Coconut oil as well....and I also forget to be honest even when all the bottles are staring at me!!😁😁... Since there are many members here I am interested to hear how many drink olive oil and the benefits to their wellbeing?!.... Kalley Mera from Thailand and a heatwave no one can imagine for 5 months without a drop of rain!
https://greekreporter.com/2024/05/0...Reporter+Daily+News+Simple&utm_term=Read+More
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