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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!
???
 

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

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 Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

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?

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?
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