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Post by yorkshiremouth on Mar 15, 2022 15:59:56 GMT
Just 48 days now until Dave blazes a trail for us all.
And just 71 for me.
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Post by balddave on Mar 15, 2022 16:15:58 GMT
Just 48 days now until Dave blazes a trail for us all. And just 71 for me. I have a cheeky 4 days in Tenerife later this month, just to get me primed
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Post by balddave on Mar 15, 2022 16:25:52 GMT
I’m really looking forward to this visit, well over 30 under the belt but I feel this season will be special after the past 2 years restrictions due to covid. . I am personally really pleased the business owners in Skiathos are hopefully looking forward to a full season after limited income for the previous couple of seasons. I must however say as a punter so to speak the friendliness,service etc didn’t alter one iota during the tough times. The difference this season is hosts and visitors alike will be so much more relaxed, I still hope common sense will prevail and come seasons end everyone will look back satisfied.
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Post by cariad23 on Mar 15, 2022 16:35:44 GMT
its great not having to do plfs to return
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Post by yorkshiremouth on Mar 16, 2022 11:09:33 GMT
It's getting so close now, that:
1 - I've started to think about checking I have all my anti-mosquito provisions in 2 - I'm starting to think about a thread title for the trip 3 - I'm starting to think about compiling this year's playlist
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Post by dennisn on Mar 16, 2022 13:21:21 GMT
Our first trip this year is still 3 months away. But I can already taste the cold beer, the gyros, the tsatsiki. And I am already planning our route to the beach at 7:30am - it’s been months since our last visit and I’m hoping we shall still remember how to get there.
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Post by yorkshiremouth on Mar 16, 2022 16:05:07 GMT
I made moussaka again on Sunday. Every time I've made it to now, I've liked it, but it hasn't been perfect. I tend to like well-seasoned' stuff, and in the past when I came to putting in the ground cinnamon, my hand slipped a bit accidently on purpose. SWMBO complained. So this time, I followed the recipe to the letter, and you know what? It was so good, the taste, the very smell of it transported me back to Greece. I can't wait. Daft as it sounds, it's whetted my appetite for the holiday, just eating it. Recipe: www.theguardian.com/lifeandstyle/wordofmouth/2012/apr/05/how-to-cook-perfect-moussaka
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Post by cariad23 on Mar 17, 2022 11:12:28 GMT
thats a good recipe, i see theyve mentioned veal not lamb mince, a greek friend told me always beef and cook in metal dish for better flavour, she said look for tavernas that cook in large metal tray and cut it into potions not cook in pottery individual dishes. i cook this and kleftiko alot along with lemon potatoes and ive sourced some proper greek oregano from amazon its £6 but smell incredible, i sprinkle on salads roast potatoes too. i usually buy lots on holiday i used to pick it and dry on the balcony in thassos and stoupa so many wild plants in the hills. As we havent been for 2 years totally run out If you enjoy greek cooking look on you tube Akis Petretzikis dishy greek man demonstrating some lovely food
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Post by yorkshiremouth on Mar 17, 2022 13:03:44 GMT
I’ve heard that beef is more traditional in Greece, too.
However - and this is something I have a bee in my bonnet about with recipes in general - whilst I always like to track down authenticity, if there’s a tweak I prefer, I’ll go for the tweaked version over the authentic version every time.
And for me, I prefer the taste of it made with lamb. As it is, whilst beef may be more common, I’m sure it’s made with lamb at least sometimes, so I don’t feel that makes it inauthentic.
But that’s a matter of taste. It’s great made with beef, too.
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Post by balddave on Mar 17, 2022 15:11:34 GMT
It always amazes me how regionalised Greek food can be, you can eat the same dish in say Skiathos and Crete and they will be similar but subtle differences. There used to be a taverna opposite Slovakia strike at the top of papadiamanti Street that used to highlight the region/island the dish came from, sadly no longer there.
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Post by dennisn on Mar 17, 2022 17:14:22 GMT
I’ve never made moussaka, just et it and no idea what it’s made of. My recipe simply says “get some nice stuff, cook it and when it’s done, eat it”. Seems likely to work. Is that the one with aubergines topped with white glop?
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Post by yorkshiremouth on Mar 18, 2022 8:14:52 GMT
I’ve never made moussaka, just et it and no idea what it’s made of. My recipe simply says “get some nice stuff, cook it and when it’s done, eat it”. Seems likely to work. Is that the one with aubergines topped with white glop? A near-perfect description. It’s like a lasagne, but with aubergines instead of pasta. Now, the ‘Bol sauce’ is minced meat (lamb or beef) with tomatoes, onion, garlic, red wine, oregano, cinnamon. The aubergine is cut in slices and fried or baked. These are layered in a dish. Then topped with a white sauce, that you’ve finished off by beating in eggs, nutmeg, and cheese.
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Post by dennisn on Mar 19, 2022 0:05:22 GMT
OMG that sounds impossible. I reckon I’ll go to Ratatouille and ask them for one. 🤣
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Post by yorkshiremouth on Mar 20, 2022 11:00:09 GMT
Just watching the webcam. Starting to see more movement, people scurrying about, vehicle coming and going.
And you can't but help thinking "They're getting everything ready for us!"
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Post by yorkshiremouth on Mar 24, 2022 12:13:34 GMT
It always amazes me how regionalised Greek food can be, you can eat the same dish in say Skiathos and Crete and they will be similar but subtle differences. There used to be a taverna opposite Slovakia strike at the top of papadiamanti Street that used to highlight the region/island the dish came from, sadly no longer there. I remember that. They had it on the menu next to the dish. Is it not the triangular one, next to the turn off to Asprolithos?
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