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Hash

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Who doesn't love Papadopoulos famous biscuits!?❤️❤️❤️.....We cannot get them here in Thailand.I used to have all of them in the cupboard ❤️❤️!??
 
Who doesn't love Papadopoulos famous biscuits!?❤️❤️❤️.....We cannot get them here in Thailand.I used to have all of them in the cupboard ❤️❤️!??
When I was little I used to pretend to smoke with the long biscuits and think I was so cool ??? (smoking is not cool, kids!)
 
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When I was little I used to pretend to smoke with the long biscuits and think I was so cool ??? (smoking is not cool, kids!)
Nice, don't forget that 'little' You!❤️❤️
 
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When I was little I used to pretend to smoke with the long biscuits and think I was so cool ??? (smoking is not cool, kids!)
Ahaha I used to do the same with those white candy "cigarets" when I was younger
 
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Ahaha I used to do the same with those white candy "cigarets" when I was younger
Ok ok just spare a thought for this Palikari driving the red VW cabriolet around the island under full stress and always having Papadopoulos supplies in the car!!?.....No time to stop, responsibilities and headaches to deal with.....!!???
 
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Ok ok just spare a thought for this Palikari driving the red VW cabriolet around the island under full stress and always having Papadopoulos supplies in the car!!?.....No time to stop, responsibilities and headaches to deal with.....!!???
???
 
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I laugh a lot about my fabulous career in Tourism industry in Mykonos, everyday we had headaches, someone somewhere was unhappy and dissatisfied.... whether it was in Delos,or Naxos,Paros,Santorini,on a beach barbecue,the sea was too rough ??...a room not up to satisfactory standards, beach too faraway....Rarely there were days when there weren't any complaints....Then we all looked and said to eachother.... something is wrong?....no complaints!!!! ???.. Problem solving is an art...I was were fully trained from good ol'London town... even then they could surprise us!!!!! Reading TripAdvisor where I don't contribute anymore,I see how today's travellers have evolved.Expectations exceed possibilities!I hope our community enjoys reading this...We never had a single day off throughout the summer....Then winter months in Carribbean or Dominican Republic,or Thailand not speaking to anyone for months for Inner peace and reconciliation, recharge for another season beginning in February for preparation!
???
 

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.
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