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Old 07-18-2010, 06:10 PM   #11
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I love dolmades. About once a year I will make a big batch and freeze a bunch.


I also make my own pita...it's not very hard and they cook really fast.

I have made that Alton Brown recipe before but there's some essential ingredient missing from his recipe that I cannot quite figure out.

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Old 07-18-2010, 06:14 PM   #12
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btw.. the flaming cheese is made with Halloumi cheese that is breaded, pan fried, and doused in some sort of high proof alcohol. Halloumi is not as salty as feta.

The stuff does, indeed, rock.

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Old 07-19-2010, 04:32 PM   #13
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Also, halloumi is more like a paneer style cheese, correct? It doesn't crumble like feta I don't think.

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Old 07-19-2010, 05:54 PM   #14
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Quote:
Originally Posted by MeatyPortion View Post
We're having the leftovers tonight. The gyro meat actually turned out pretty well.
Did you bake it or rotisserie?
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Old 07-19-2010, 06:07 PM   #15
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IMO Kasseri is more appropriate cheese for saginaki, although sheeps milk feta does work. And Brandy is the more common hooch now days.

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Old 07-19-2010, 06:09 PM   #16
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very nice, I wanted to try that when I saw the episode on TV

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Old 07-19-2010, 06:16 PM   #17
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IMO Kasseri is more appropriate cheese for saginaki, although sheeps milk feta does work. And Brandy is the more common hooch now days.
+1 to Kasseri
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Old 07-19-2010, 07:17 PM   #18
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Did you bake it or rotisserie?
We baked it but then lightly fried the strips in olive oil.
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