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Dolmathes with Avgolemono

My mom would use a medium grain rice from Goya, a Latino food brand which was available at the time in NY. I'm sure it's still around. She found it to be the most appropriate replacement for what she used to use in Greece. I think risotto rice might be too starchy, but I don't know for sure. Now that I live in Europe, I see that there are many kinds of risotto rice.

Feb 13, 2009
Simeon in Recipes

MSG stereotypes

As a teenager, in the mid 80's , I worked my way through school by working as a busboy in the then typical Greek diner/coffeeshops of NYC. I still remember my amazement at discovering a 55 galon drum sized container of MSG in the basement. Out of curiosity, i tried some on the tip of my finger. It was the strangest most intense chemical taste I had ever tasted. Simultaneously salty, sour and mouth puckering. Sugar and salt were also packed in similar containers so when I filled sugar dispensers , after midnight , preparing tables for breakfast , I'd make sure I use the right granules. One late night something went wrong though, and the next morning
the breakfast crowd must have gotten a pretty "umami" coffee experience, at least the ones who took what they thought was sugar.:)

Jun 05, 2008
Simeon in General Topics

Spaezle

Hi Fromageball. I reside 5 years now in Switzerland where there exists also a Spaezle tradition. What one uses here to make them at home is a pretty fine semolina and not plain flour. Following the recipe on the package I get a pretty gooey mess which I push through a potato ricer with the wider spaced hole attachment into boiling water. This results in better spaezle than the ready made ones sold by supermarket chains here which seem to be the standard for busy housewives here in Switzerland. I can furnish the recipe if necessary, but there are quite a few already..

Nov 04, 2007
Simeon in Home Cooking

The Family Bandit

Chorta all the way!! Go Giagia! As for the private property issue, some cultures, and I speak knowing only a couple, have a shifting borderline between "mine" and "yours". Perhaps a sin in the "western" moral code, perhaps a leftover from times and places of scarcity, but thus is life in those cultures. You can see this in the bargainingfor a price in a Middle Eastern market or in the defiance of a Greek waiter or taxi driver who challenges one's supremacy as the customer. As for giagia , some people where never meant to change, even uprooted and transplanted into the most difficult of soils....

Jun 18, 2007
Simeon in Features

Dolmathes with Avgolemono

Hi eamelia. The greeks use the turkish name "yalanci" for these, but spell it: "yalantzi". I am attaching a greek link:

http://www.vegan-food.net/recipe/292/...

and a turkish cypriot link:

http://www.cypnet.co.uk/ncyprus/cultu...

If you do a search, the different spellings will take you to either greek or turkish recipe pages and then you an choose what you think you would like. I hope this is of help.

Jun 09, 2007
Simeon in Recipes

Dolmathes with Avgolemono

I think , and this could be disputed according to family tradition, that one can use lamb or beef as the meat in dolmathes. There is even a Lent version that uses no meat, just rice and herbs and lots of olive oil. The canned dolmathes product is an attempt at that kind (Yalanji Dolmathes), but really pales in comparison to homemade ones.
Danieljdwyer, thanks for the Old English. Now I'll try to re read the recipes in a Medieval Cookery book that I have. I didn't know what those characters represented, except by the context in which saw them.

May 18, 2007
Simeon in Recipes

Dolmathes with Avgolemono

Hi "danieljdwyer".I couldn't resist answering a linguistic question. "Dolmathes" is an approximation of the actual greek pronunciation. Not only do we use another alphabet, but we have sounds that are not found in English. But that's another story. To return to the word, the initial D is sounded roughly as in English. The "d" or "th" just before the end of the word is actually pronounced as in "than" or "though" and is sometimes transcribed as "dh" to distinguish it from the english "thump" or"thought", which in Greek is expressed by a completely different letter. Etymologically, the word is derived from Turkish and I think it comes from the verb : " dolmush" meaning to fill or stuff, but not being a Turkish speaker I cannot attest to that. I don't see a regional influence in the pronunciation, although I'm sure there are regional or "family" variations in the dish itself, and that's a long topic as well...

May 16, 2007
Simeon in Recipes