Not having seen it, I'm not too sure. Both spreads could have olive
oil in it. Was it pinkish? If so, probably taramasalata.

Still might be good - just stir it up well before eating.

Kris

On Sep 13, 8:34*pm, bulka > wrote:
> On Sep 13, 7:20 pm, Kris > wrote:
>
>
>
>
>
> > 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
>
> Yeah, I've brought skordalia to pot-lucks. *If my jokes don't separate
> the sheep from goats, this is another filter. *I'm left with the
> smelly, cynical, laughing folks. *(we are probably the goats)
>
> My taramasalata recipie is sort of skordalia plus.
>
> But Kris, or Dimitri - what's that stuff in the jar? *Looks pretty
> oily. *From Krinos, or Peliponese(?)
> If Searah can point me to a Greek market, I might could figure it
> out. *A "recipie"?
>
> Thanks
>
> (Michael) Bulka- Hide quoted text -
>
> - Show quoted text -