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knicks_fan87

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Fried fish, French fries, and a good beer are all I need in this life :) Cheers to a great summer everyone

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I am sooooo hungry! Greek tavernas are truly amazing...many are family owned and the food is made to order and so fresh!

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Fried fish, French fries, and a good beer are all I need in this life :) Cheers to a great summer everyone

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Looking yummmmmmy....I found a big squid on my beach washed ashore with the big waves here where we live.... black ink liquid still being sprayed.... took to my wife and we cooked it like the image.... didn't taste at all like the Greek Kalamari....??..>>>We used to catch a lot of Kalamari in October in Mykonos.....Yammas!... Hope you enjoyed the meal..?
 
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How is the squid different?? I thought all squid was the same ahaha :) Yassou!
Looking yummmmmmy....I found a big squid on my beach washed ashore with the big waves here where we live.... black ink liquid still being sprayed.... took to my wife and we cooked it like the image.... didn't taste at all like the Greek Kalamari....??..>>>We used to catch a lot of Kalamari in October in Mykonos.....Yammas!... Hope you enjoyed the meal..?
 
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How is the squid different?? I thought all squid was the same ahaha :) Yassou!
Kalley Mera Kalllo Mina...... This made me laugh....."There are over 300 different types of Squid in our Oceans!?...... There is also a European Squid!!....Too many to post here.... Just Google and you will see...The squid here in these parts is used for grilling and drying and not frying like we did... also the shapes are different....if I remember I will stop a seller on the beach and post an image..[But no body around due to Covid restrictions]>>>>>
 
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Kalley Mera Kalllo Mina...... This made me laugh....."There are over 300 different types of Squid in our Oceans!?...... There is also a European Squid!!....Too many to post here.... Just Google and you will see...The squid here in these parts is used for grilling and drying and not frying like we did... also the shapes are different....if I remember I will stop a seller on the beach and post an image..[But no body around due to Covid restrictions]>>>>>
I had no idea either ahahaha!! Apparently these are the ones you can eat https://www.theguardian.com/lifeand...-out-are-there-any-that-it-is-still-ok-to-eat
 
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I had no idea either ahahaha!! Apparently these are the ones you can eat https://www.theguardian.com/lifeand...-out-are-there-any-that-it-is-still-ok-to-eat
Thanks for the link,I will read it later....A Guardian reader eh!??♥️..... Great journalism, have always read it ..... Am originally from good ol'London town...I could call myself a Londoner!! amongst other destinations like my Mana mu Elllada....I am born in Nairobi Kenya, parents from India,fell in love with Elllada in 70s..... story continues .....
 
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Thanks for the link,I will read it later....A Guardian reader eh!??♥️..... Great journalism, have always read it ..... Am originally from good ol'London town...I could all myself a Londoner!! amongst other destinations like my Mana mu Elllada....I am born in Nairobi Kenya, parents from India,fell in love with Elllada in 70s..... story continues .....
Wow you have such an interesting story!! What's great about this forum is that we all love Greece but we are from so many different places and with so many different experiences :)
 
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This food looks so amazing! Thank you for sharing, now I want to go to Greece and eat those things ASAP!
 

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

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?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

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?
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