On Sep 13, 6:59*pm, bulka > wrote:
> On Sep 13, 5:01 pm, rosie > wrote:
>
>
>
>
>
> > On Sep 13, 1:34 pm, "cybercat" > wrote:
>
> > > Just watched a travel show about Greece that had some interesting but pretty
> > > vaque fool-related information. The narrator said that there is a Greek
> > > restaurant tradition of inviting guests into the kitchen to see what is
> > > cooking and make their choices.
>
> > > I have little experience with Greek food but love lots of the common
> > > ingredients--feta, olives, tomatoes, seafood.
>
> > > Favorite Greek dishes, anyone? There was one I had regularly that was a kind
> > > of stew featuring lamb, but I have forgotten the name since we moved away
> > > from Vienna, where the restaurant was.
>
> > I love Greek food, and as we speak, am fixing Moussaka, and
> > TzatZaki!!
>
> > Recently returned from Greece and it is ttrue, they will invite you
> > into the kitchen, maybe pull a bit of meat that is cooking *off ther
> > spit and offer it to you.
> > Often give you a little taste of something or other and let you decide
> > what ever you want.
> > The two dishes I am fixing are some of my favorite Greek foods, but
> > they offer many Lamb
> > dishes that are to die for.
>
> > The Moussaka I make has lamb, eggplant and potatoes in it, with a
> > bechamel sauce over it Thern is baked in the oven.
>
> > Rosie
>
> I almost forgot that we sometimes talk about food here.
>
> Stuffed grape leaves have a Greek version, though I was intoduced to
> them by an old Armenian woman.
>
> One of my favorite comfort foods is Taramasalata. *I've seen jars
> labled this, with some kind of relish-looking stuff inside. *Never
> tried it. *Next time I see it *I will. *What I've got from varioius
> recipie sources, and have had in restaurants, is starch based. *Mashed
> bread and potatoes, garlic, olive oil and, most importantly, tarama -
> carp roe. *I use it as a condiment/dip sort of thing. *I'm craving it,
> but can't find the tarama here in white suburbia. *Made it with caviar
> once, but that was expensivlely wasteful and not as good.
>
> I'm sure that there are people here who will correct me, and I
> welcome, look foreward to it. *And maybe tell me what that stuff in
> the jars is. *I'll try yours, and just call my stuff "fishy garlic
> potato dip".
>
> Bulka- Hide quoted text -
>
> - Show quoted text -

I think you may be combining two Greek dips? Taramasala is the fish
roe dip/spread. Skordalia is the garlicky potato spread.

Both are great, regardless.

Kris