Zspider wrote:
> Dave wrote:
>
> For a good hearty Greek dessert try making a batch of galaktabouriko...
>
> ************
> Thanks for the recommendations on the galaktabouriko. I couldn't
> find any recipes at recipesource.com, but I found several elsewhere.
> I've eaten calamari several times but never cared for it. It wasn't
> the flavor, but the texture. It was always tough and chewy.
>
> We did the Greek dinner this evening and it came out OK, but not
> great. Probably the most interesting part wasn't the actual dinner,
> but our first visit to the Sahara Mart in Bloomington. They had a
> wonderful selection of unusual items. They had Key Lime juice! I
> bought some. I'm going to try out a Key Lime pie some time soon.
>
> We ended up buying already prepared tzatziki sauce, falafels, and
> dolmas. We wanted to put up the tree this evening so we cut back
> to just making the gyros, hummus, saganaki, and Artemis cake, all
> for the first time.
>
> I have a question about the saganaki. I always thought the idea
> of frying cheese to be impossible. What would keep it from just
> melting? That's the problem we ran into. We sliced feta into
> one-third inch pieces about the size of a playing card. The
> recipe suggested frying them with a full stick of butter. I
> thought that was way too much and cut it down to a quarter-stick,
> but the cheese melted instead of nicely browning. What is the
> best way to fry it so that it browns instead of melting? We
> still managed to salvage it and flamed it with brandy and doused
> the flames with squeezed lemons.
>
> Thanks,



Hmmm, if the butter was deep enough, perhaps it would have fried the
sides in place instead of letting the cheese just run because too little
butter was used?


jim