Text 10456, 119 rader
Skriven 2014-03-02 09:46:00 av Dave Drum (1:18/200.0)
  Kommentar till text 10404 av Nancy Backus (1:261/1381.0)
Ärende: Re: Greek
=================
Nancy Backus Said to Dave Drum about Re: Greek

NB>  DD> That's understandable as the nearest one to you is also the
NB>  DD> nearest one to Dale Shipp in Frederick, Maryland. Odd that they
NB>  DD> are the 5th largest pizza chain in the US and have not yet
NB>  DD> gotten into the Northeast US or further east in Canuckistan
NB>  DD> than Manitoba. Yet they have stores in the United Arab Emirates
NB>  DD> on the Persian Gulf. 

NB> Yup, odd that...  Where did they get their start...?  I can think of
NB> any number of reasons for an otherwise inexplicable jump to the
NB> Persian Gulf, mostly involving personal contacts... ;)

I thought I had posted their home office location to someone. Anyway 
they started in Vancouver, WA and spread like mint from there.

NB>  NB>  DD> Seems that the Great American Outback is a swamp of
NB>  NB>  DD> "that's not what my mommy made" palates.  FEH!!!

NB>  NB>> Or at least not enough of those that would be more adventurous
NB>  NB>> seem to be out buying the restaurant food...  :)  I recently
NB>  NB>> had a rather decent gyro at one of our local diners... wasn't
NB>  NB>> too enthusiastic about most of the choices, so took a chance
NB>  NB>> of that... It was a group of us that went, and others'
NB>  NB>> predilections were being catered to this time... :)  I did
NB>  NB>> notice moussaka and spanakopita on the dinner menu, but we
NB>  NB>> were trying to keep the cost down somewhat.... 

NB>  DD> Spanakopita shouldn't be expensive. It's phyllo wrapped around
NB>  DD> cheese  and spinach .... mostly. Moussaka is a sort of Greek
NB>  DD> Lasagna - often  made with eggplant and red gravy (which I
NB>  DD> leave where I find it) or with potatoes and bechamel - which I
NB>  DD> slurp down at every opportunity.

NB> Oh, yes, I know what they are, and have had them many a time, even
NB> tried my hand at making some versions of moussaka...  I like my
NB> moussaka to have eggplant... not so keen on the tomato sauce
NB> necessarily... eggplant and bechamel and lamb is quite nice... ;)
NB> But at this particular diner, they were charging quite a bit more
NB> for them than for the gyros... possibly because of what all came
NB> with, or the fact that it was intended for dinner... but I decided
NB> to go with something less... :)  Shouldn't be, and yet often is...
NB> ;)   Actually, had they had a Greek sampler plate, I might have gone
NB> with that, no matter the price, and just planned on taking some
NB> home...  ;)  But they didn't...  

I am not a fan of eggplant. I don't actively abhor it like I do grits 
and snot-pods. But, it's never going to be on my list of favourites nor 
something I will order off a menu. If presented with it when I am 
guesting at someone's place I will smile and tuck in and be polite. But, 
I'll not be phony and gush over it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Meat & Potato Moussaka
 Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
      Yield: 9 servings

      1 lb Ground lamb or beef
      1 md Onion; chopped
      1 cl Garlic; minced
    3/4 c  Water
      6 oz Can tomato paste
      3 tb Minced fresh parsley
      1 ts Salt
    1/2 ts Dried mint; opt
    1/4 ts Ground cinnamon
    1/4 ts Pepper
      5 md Potatoes; peeled, thin
           - sliced

MMMMM----------------------PARMESAN SAUCE---------------------------
    1/4 c  Butter; in cubes
    1/4 c  All-purpose flour
      2 c  Milk
      4 lg Eggs; lightly beaten
    1/2 c  Grated Parmesan cheese
    1/2 ts Salt

  In a large skillet, cook beef and onion over medium heat
  until meat is no longer pink. Add garlic; cook 1 minute
  longer. Drain. Stir in the water, tomato paste, parsley,
  salt, mint if desired, cinnamon and pepper. Set aside.

  For sauce, melt butter in a saucepan over medium heat.
  Stir in flour until smooth; gradually add milk. Bring to a
  boil; cook and stir for 2 minutes or until thickened.
  Remove from the heat. Stir a small amount of hot mixture
  into eggs; return all to the pan, stirring constantly. Add
  cheese and salt.

  Place half of the potato slices in a greased shallow 3 qt.
  baking dish. Top with half of the cheese sauce and all of
  the meat mixture. Arrange the remaining potatoes over meat
  mixture; top with the remaining cheese sauce.

  Bake, uncovered, at 350X for 1 hour. Let stand for 10
  minutes before serving.

  Yield: 8-10 servings. 

  From: http://www.tasteofhome.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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... Food is our common ground, a universal experience. - James Beard



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