1 - 7 of 7 Posts

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 ❤️❤️!??
 
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!)
 
  • Like
Reactions: greggd12 and Hash
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!❤️❤️
 
  • Like
Reactions: greggd12
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
 
  • Like
Reactions: Hash
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.....!!???
 
  • Like
Reactions: efhernandez_
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: Hash
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!
???
 

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

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 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?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

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.
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