Look what showed up in my Kitchen!

Can you guess what this is becoming??? If so, I'll bring some to firestone Friday!

 

someone sick?

 

LOL, nope

 

desert? some kind of flaming bananas? forgot what its called exactly?

 

Yes it's a desert, nope it's not flaming bananas.

 

meth.

 

LOL, Orange/Lemon meth...hrmm

Here's another hint:

 

lefsa? (sp?)

 

Nope, next hint (and it's a damn giveaway) it's greek

 

Bring it to Firestone!!! I'll try it even if it's meth. :laugh:

 

Baklava?

 

BINGO. Makin a pan of Baklava right now.

 

Ill try it also

 

Is Baklava a dessert? It sounds like an exotic dessert.

 

You've never had Baklava? It's a greek pastry, extremely sweet, and heavy, but uber-good.

 

I had a neighbor who was 100% greek so she would cook greek food all the time and it was all good.

 

I'm still getting the hang of this dish, it's pretty hard to do right. So assuming it turns out well, I'll bring it by Firestone!

 

even if it doesnt bring it anyways

 

Mhmmmm

Baklava is very tastey....Have you ever noticed that no two peoples Baklava tastes the same? Its a very interesting dish...

 

Yeah, it's a very finniky dish, extremely easy to **** up

 

Another update pic.

 

Man...u wanna KILL me! I'm Diabetic! STOP the Insanity! (Susan Powter) :crazy: :run:

 

It's in the oven right now. Just gotta wait for it to finish baking, do the neat sauce thing, then let it sit for 24 hours, and it'll be ready

 

that sucks that you have to let it sit for 24 hours

 

bring me the bottle of baileys instead

 

Rich when are you going to be down at firestone again

 

When I tried it in the past...Boi was that thing Sweeeeeet...Have a pint of water ready, when you eat that dessert...I think after 1 bite I became diabetic!?!

 

Yeah, the stuff'll take 2 years off your life. here are a couple of the things in it.

2/3 cup honey
3 1/4 cup sugar
3 sticks unsalted butter

Oh and Rich, I already brought a bottle of baileys up to you once:yumyum:

The real trick would be getting me to bring the Remy XO

 

^ that is the makin for one AWESOME dish!

 

Well, here it is. I hope that it turned out well, I used a different kind of wallnuts this time, so we'll see tomorrow night.

I forgot how damn long this stuff takes to make. Grand total time, 2 hours, 45 min.

 

It looks good

 

are you part greek techy?

 

50% (and I've got a nose to proove it) My father is full blooded greek. Other side of the family is French or German, depending on the year.

My grandpa on my dads side moved here from greece with his family when he was a kid. He was actually a greek chef, and owned a greek restraunt in Tarpon Springs FL until my grandma passed and he couldn't keep it up by himself.

I keep bugging him for recipies, but he's not givin em up just quite yet. He has a wicked tzatziki sauce recipe (that white cucumber sauce on Gyros) and a few others. Hopefully he passes them on soon *does the impatient dance*

 

Damn. At first iwould have guess sangria. Looks like alot of work, but worth it. Good cooking takes time, and lots of it.

 

I would have never thought that you would have been 50% Greek

 

why not?

 

I dont know I think that you dont look like you are. but that is my opinion

 

Is there a greek spread using catamala olives? I went to Culinary School in CA and got my degree. But I never paid attention in my Med/Greek Class...haha...But that olive spread was awesome!

 

Lol, I'm a bad half-greek for this, but I loathe olives, so I couldn't really tell you. Sorry.

 

no biggie...just a thought, I know olives are big in Greek cuisine. The only problem is that I hate them. But this olive spread really changed my opinion. As long as the olives are puree'd, ish all good...But fresh from the barrel/jar!?! uke:

 

You wouldn't by any chance happen to know any places that offer one-off type cooking classes around here would you? I'm ok, but I want to expand what I know how to make/improve, etc...

Yeah, I agree with that last smiley. My dad eats em straight, same with sardines

 

I eat olives straight from the jar

 

Hmm...Might wanna call "Le Cordon Bleu" I think that is how you spell it. They might have like a 6 wk course. Or a weekend class...I know my school offered it in CA. But that was before they merge with them...

 

Stop posting pics. I'm about to take a bite out of my monitor!:yumyum:

I love that stuff.:emo: