Greek Food, Cooking and Recipe Community

Papadopoulos: Greece's Famous Biscuits, Loved By People Worldwide .

1 - 7 of 7 Posts
Hash

Hash

Well-known member
Who doesn't love Papadopoulos famous biscuits!?❤️❤️❤️.....We cannot get them here in Thailand.I used to have all of them in the cupboard ❤️❤️!??
greekcitytimes.com

Papadopoulos: Greece's Famous Biscuits, Loved By People Worldwide

The Greek brand Papadopoulos is loved worldwide by people of all ages. In addition to Caprice sticks, its other well-known biscuit varieties include: Petit Beurre, Gemista, Miranda, Cream Crackers, Digestive, Krispies and Traditional Village Rusks, which have been the firm favourites of...
greekcitytimes.com greekcitytimes.com
 
Hash said:
Who doesn't love Papadopoulos famous biscuits!?❤️❤️❤️.....We cannot get them here in Thailand.I used to have all of them in the cupboard ❤️❤️!??
greekcitytimes.com

Papadopoulos: Greece's Famous Biscuits, Loved By People Worldwide

The Greek brand Papadopoulos is loved worldwide by people of all ages. In addition to Caprice sticks, its other well-known biscuit varieties include: Petit Beurre, Gemista, Miranda, Cream Crackers, Digestive, Krispies and Traditional Village Rusks, which have been the firm favourites of...
greekcitytimes.com greekcitytimes.com
Click to expand...
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!)
 
  • Like
Reactions: greggd12 and Hash
dimi_pat said:
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!)
Click to expand...
Nice, don't forget that 'little' You!❤️❤️
 
  • Like
Reactions: greggd12
dimi_pat said:
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!)
Click to expand...
Ahaha I used to do the same with those white candy "cigarets" when I was younger
 
  • Like
Reactions: Hash
greggd12 said:
Ahaha I used to do the same with those white candy "cigarets" when I was younger
Click to expand...
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.....!!???
 
  • Like
Reactions: efhernandez_
Hash said:
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.....!!???
Click to expand...
???
 
  • Like
Reactions: Hash
efhernandez_ said:
???
Click to expand...
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!
???
 
1 - 7 of 7 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

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 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?

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?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top