tag:blogger.com,1999:blog-6167801386383882848.post3048619418838368937..comments2024-03-03T04:13:13.474-05:00Comments on Kitchen Flânerie: The Idiot SavantThe Invisible Flaneusehttp://www.blogger.com/profile/01954925597560215861noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-6167801386383882848.post-47062098602769178412013-08-13T23:09:19.972-04:002013-08-13T23:09:19.972-04:00I was just looking through Greek recipes. This lo...I was just looking through Greek recipes. This looks absolutely delicious and worth a try.Kathttps://www.blogger.com/profile/11084817035743030215noreply@blogger.comtag:blogger.com,1999:blog-6167801386383882848.post-65024112587864121452013-08-11T12:30:19.469-04:002013-08-11T12:30:19.469-04:00Béchamel is totally easy! You must try it yourself...Béchamel is totally easy! You must try it yourself. The Invisible Flaneusehttps://www.blogger.com/profile/01954925597560215861noreply@blogger.comtag:blogger.com,1999:blog-6167801386383882848.post-67779290979962855702013-08-11T11:18:21.524-04:002013-08-11T11:18:21.524-04:00I think I might actually try it after the holidays...I think I might actually try it after the holidays. You make it sound easy, especially the béchamel which I find a daunting task. I always buy from the super market, but it's too runny.Nandia Vlachouhttps://www.blogger.com/profile/11869604352147160074noreply@blogger.comtag:blogger.com,1999:blog-6167801386383882848.post-48438741316513250432013-08-11T09:34:06.819-04:002013-08-11T09:34:06.819-04:00The spices are very subtle, I think -- a savory un...The spices are very subtle, I think -- a savory under note rather than sharp or prominent. I came across the idea of currants when looking through a bunch of recipes -- I liked the idea of upping the Near East feel of the sauce, and it worked beautifully. I'd be interested in hearing what you think of it! The Invisible Flaneusehttps://www.blogger.com/profile/01954925597560215861noreply@blogger.comtag:blogger.com,1999:blog-6167801386383882848.post-54024179000850980942013-08-11T08:14:49.428-04:002013-08-11T08:14:49.428-04:00As a Greek, I've eaten countless versions of m...As a Greek, I've eaten countless versions of moussaka (the children's version, with potatoes instead of eggplant, the light version, with the eggplants not fried but put directly in the oven, and so forth), but I would never think of putting dried currants in the meat sauce! I'm also not on friendly terms with cinnamon and cloves, but I might just try your version of the meat sauce. Lamb is the traditional choice (the "right" choice) for this kind of dish, but beef is what you get most of the times. I'm glad it turned out yummy!Nandia Vlachouhttps://www.blogger.com/profile/11869604352147160074noreply@blogger.com