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voula_slat

Active member
We've had some pretty hot days and the last thing I want to do is run the oven or do too much indoors. I would prefer to cook out side. I know I can grill. I am looking into starting to use a clay pot outside. Besides those two things, do any of you have suggestions?

I guess I can cook on an open flame but that seems pointless if I have a grill. Maybe I can buy a grill that has a stove thing next to it? I do see those. That way I can make a full meal outside. I have seen grills that have two stove burners on one side.
 
We've had some pretty hot days and the last thing I want to do is run the oven or do too much indoors. I would prefer to cook out side. I know I can grill. I am looking into starting to use a clay pot outside. Besides those two things, do any of you have suggestions?

I guess I can cook on an open flame but that seems pointless if I have a grill. Maybe I can buy a grill that has a stove thing next to it? I do see those. That way I can make a full meal outside. I have seen grills that have two stove burners on one side.
I would personally buy a grill with a stove next to it, that way you won't need to start the kitchen.
 
I would personally buy a grill with a stove next to it, that way you won't need to start the kitchen.
This is a good idea, thank you!
 

Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?

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.

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.

Essential Greek Pantry Staples - Your Recommendations?

I've recently developed a keen interest in Greek cuisine and I'm on a mission to incorporate more of its flavors into my daily cooking. Given the vast knowledge pool here, I thought this would be the perfect place to ask about must-have Greek pantry staples.

From what I gather, olive oil, olives, and feta cheese seem like obvious essentials. But I'm curious about the less obvious, yet equally important ingredients that could elevate my dishes with authentic Greek flavors.

Are there specific herbs, spices, or any other pantry items that are staples in Greek cooking? Additionally, if there are brands or types of these ingredients that you swear by, I'd love to hear about those too.

greek-food-pantry-items.jpg

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?
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