1 - 1 of 1 Posts

xmelissaa

Active member
I just got back from a trip to Europe and spent a few days in France. I went to a market there because I was curious and when I saw the potatoes, I noticed all the bags were labeled according to what the potato was used for... It got me thinking - what kinds of potatoes should I be using to make Greek fries at home? I have never paid attention to this and have been using whatever potato I can find. Not surprisingly, some fries are better that others. Which potatoes should I use?
 

Type of Rice for Rice Pudding?

I make rice pudding all the time. Usually, I use leftover steamed rice from when I made rice for dinner.

I noticed in a cookbook somewhere that Greeks tend to use short grain rice like Arborio for their rice pudding when they make it from scratch.

Does it make a huge difference? What kind of rice do you like to use?

Walnut cake fell apart - help!

I found an old recipe for Greek walnut cake in my family's recipe files. Something had spilled on it, it was written in pencil, and I couldn't read the writing that well. So, I cross referenced the recipe with recipes I found online.

Well, the cake didn't hold together. It was crumbly and completely fell apart when I put my fork through it.

Although I would like to know why, I think my best way out of this situation is to try again with a foolproof recipe I know WON'T fall apart, and then maybe I can reverse engineer what happened and rewrite my family recipe! Any suggestions?

Special way to make a Greek omelet?

I love omelets. I know that they serve them in Greece sometimes. What is considered to be a traditional Greek omelet exactly? I had one in Greece when I visited people, and it seemed like they had a mixture of things in it, some of which I believe was foraged.

I personally love greens, cheese (like feta), and olives in mine. Is this considered traditional?

I would love to hear how you love your omelets!

Tips for Making Paximadia

I am attending a 40 Day Memorial soon and there is a small reception after. I heard that they don't have anyone to make paximadia, so I offered. The problem is, I have never made it before.

So I looked up recipes and I am confused by the process! Is it a twice-bakes kind of thing normally like biscotti? The recipes are vague. How do I know what shape to cut them in before baking them again? How do I not ruin the cookie as I cut? I have made biscotti before but not this, but I know from making the biscotti that it is hard to cut into slices. This is the part of the paximadia I am most concerned about.
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
Follow Worldwide Greeks:
Facebook Twitter Instagram
Pinterest YouTube
Top