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mj_toronto8

Active member
I am having a party and for some reason, people are requesting my souvlaki. I am thrilled that people love it, but I am having 30-40 people over. How do I pull this off?

Here are some things I am thinking:
  • Get help prepping - cutting the chicken can be time consuming - there might be two phases, I'll have to prep the skewers, too
  • Make a batch of ladolemono well in advance
  • Perhaps borrow another grill from my neighbor?
Has anyone ever done souvlaki for a party this size? I lost track of the guest list a little bit, there may actually be closer to 40, or maybe even more people than that. I have tried to nail people down so I can get a better count, but it's been hard.
 
yes threading you meat in advance is the best way to go. You could always thread your meat and freeze until ready to use that way you just need to defrost before hand and have more time to prep other things like a nice garlicky tzatziki that pairs well with your souvlaki!
 
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yes threading you meat in advance is the best way to go. You could always thread your meat and freeze until ready to use that way you just need to defrost before hand and have more time to prep other things like a nice garlicky tzatziki that pairs well with your souvlaki!
I totally agree with this - doing this in advance then freezing it in the marinade can save you a lot of time!
 

Cooking Greek Style Octopus

One of the things I like about Greek cuisine is the octopus! It's so tender and flavorful. I get it a lot when I am in Greece and only a few times in the United States. I want to learn how to do that. In particular I want to know:
  • Choosing the Right Octopus: What should I look for when buying octopus? Are there any specific types or sizes that work best?
  • Tenderizing Process: I’ve heard that tenderizing the octopus is crucial. What methods do you recommend? I’ve heard of everything from beating it to simmering it in a pot. What works best?
  • Cooking Techniques: Should I grill it, bake it, or cook it in a stew? I'm aiming for something that's traditionally Greek.
  • Marination and Seasonings: What are the best herbs, spices, or marination techniques to use? I know olive oil and lemon are staples, but are there any other must-have seasonings?
Any advice you can give is welcome!

What are your favorite vegetarian foods in Greek cooking?

Greek cooking is renowned for its \use of fresh herbs, vegetables, and grains, making it a paradise for those who prefer plant-based meals. Yet, when we think of Greek cuisine, dishes like gyros and souvlaki often take the spotlight. But there's so much more to Greek food than meat-centric dishes, and I'm on a quest to discover your favorite vegetarian delights that Greece has to offer!

From the creamy delicacies such as fava and tzatziki to hearty mains like gemista (stuffed tomatoes and peppers) and spanakopita (spinach pie), I'm eager to learn about the dishes you've fallen in love with. Perhaps you have a cherished recipe passed down through generations, a memorable meal from a trip to Greece, or even a favorite Greek vegetarian dish you've mastered at home.

Feel free to share your thoughts! My personal favorites are lentil soup, spanakorizo, and tzatziki (but this isn't a vegan choice)... I know some vegetarians can have dairy.

Thanks in advance!

Learning about Greek wines

Greek wines offer a window into the country's rich traditions. I have been taking the time to learn more about it lately!

Greek wine history dates back over 4,000 years, intertwined with myths and traditions where wine was celebrated as a gift from the gods. Today, Greece's unique climate, diverse soils, and indigenous grape varieties contribute to the production of wines with distinct character and quality.

Indigenous Varieties to Know:
  1. Assyrtiko: Originally from Santorini, this white grape is all about minerality, crisp acidity, and lemony flavors, making it a perfect companion for seafood.
  2. Agiorgitiko: One of the most important red varieties, primarily grown in the Peloponnese. It produces wines ranging from soft and fruity to full-bodied and age-worthy.
  3. Xinomavro: Often referred to as the "Barolo of Greece," this red grape from Northern Greece offers complex aromas and a strong tannic presence, ideal for aging.
  4. Moschofilero: A highly aromatic white variety, yielding wines that are fresh and floral with lively acidity, hailing from the cool-climate region of Mantinia.
  5. Retsina: While not a grape variety, no discussion on Greek wine can be complete without mentioning Retsina, a traditional white or rosé wine flavored with pine resin. A contemporary approach to Retsina has given it a much-needed makeover, making it an intriguing option worth revisiting.

Did I miss any wines? I am guessing I did...

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What is tsipouro?

Today, I'm curious to learn more about a Greek spirit that's caught my attention — Tsipouro. Often mentioned alongside other legendary beverages like Ouzo, Tsipouro seems to be a significant part of Greek culinary and social tradition, yet it doesn't seem to have the same international fame.

From what little I've gathered, Tsipouro is a strong distilled spirit made from grape pomace, the residue left after wine production. But my understanding barely scratches the surface. I am curious first of all if this is the same thing as Raki on Crete. Also, on Crete I had Raki with honey - can you do that with Tsipouro?

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Using Greek Yogurt in Cooking

I love eating Greek yogurt with a little honey and sometimes walnuts in the morning for breakfast. You an cook with it, too! I thought I'd make a list of some of my favorite ways to use it to share with you all. How do you like to cook with Greek yogurt?
  1. Marinades: Yogurt is a fantastic meat tenderizer. Mixing it with herbs and spices for a marinade not only imparts flavors but also ensures meats like lamb and chicken come out tender and juicy.
  2. Tzatziki: This classic Greek dip combines yogurt with cucumbers, garlic, salt, olive oil, and sometimes lemon vinegar or dill, creating a perfectly cool and refreshing side that pairs wonderfully with grilled meats.
  3. Baking: Yogurt can be added to cakes or pastries, providing moisture and a slight tanginess that complements the sweetness of the desserts.
  4. Soups: It’s also a thickening agent for traditional soups, adding a hint of tanginess and creaminess without overpowering the main ingredients.
  5. Sauces: Beyond tzatziki, yogurt serves as a base for various sauces, enhancing the flavors of vegetables and meats.
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