Comments on: Making Moussaka http://www.tigersandstrawberries.com/2006/08/29/making-moussaka/ Fri, 09 Jan 2009 22:09:52 +0000 http://wordpress.org/?v=1.5.2 Comment on Making Moussaka by: Jack in SF http://www.tigersandstrawberries.com/2006/08/29/making-moussaka/#comment-48874 Wed, 19 Dec 2007 13:01:26 +0000 http://www.tigersandstrawberries.com/2006/08/29/making-moussaka/#comment-48874 Haven't tried this yet, but will soon. Am hoping to achieve a light and fluffy custard like that which topped the best pastitsio I ever eaten — at a restaurant in San Antonio, of all places. Haven’t tried this yet, but will soon. Am hoping to achieve a light and fluffy custard like that which topped the best pastitsio I ever eaten — at a restaurant in San Antonio, of all places.

]]> Comment on Making Moussaka by: Eating my way from Greece to Southern China « Hand to Mouth http://www.tigersandstrawberries.com/2006/08/29/making-moussaka/#comment-21428 Sun, 06 May 2007 20:06:48 +0000 http://www.tigersandstrawberries.com/2006/08/29/making-moussaka/#comment-21428 [...] Moussaka, I think, is possibly the most perfect food on the face of the Earth: It combines savory and creamy and hearty and if you make your bechamel just right, the most wonderful flirtation of nutmeg sweet on the back of your tongue, and this moussaka was excellent. The best recipe I’ve found for this delightful treat on the internet has been by written up at the fabulous Tigers & Strawberries and is available with accompanying photographs here, in case you want to try on your own. The version being sold at the festival was made with beef instead of lamb, and heavy on cream and starches — with creamy whipped potato and cream topping and delicious boiled potato psuedo-crust, that cooked itself in all the wonderful juices from the eggplant and beef and vegetables in the filling of the moussaka during the baking process. It was unreservedly indulgent. [...] […] Moussaka, I think, is possibly the most perfect food on the face of the Earth: It combines savory and creamy and hearty and if you make your bechamel just right, the most wonderful flirtation of nutmeg sweet on the back of your tongue, and this moussaka was excellent. The best recipe I’ve found for this delightful treat on the internet has been by written up at the fabulous Tigers & Strawberries and is available with accompanying photographs here, in case you want to try on your own. The version being sold at the festival was made with beef instead of lamb, and heavy on cream and starches — with creamy whipped potato and cream topping and delicious boiled potato psuedo-crust, that cooked itself in all the wonderful juices from the eggplant and beef and vegetables in the filling of the moussaka during the baking process. It was unreservedly indulgent. […]

]]> Comment on Making Moussaka by: VeggieInSF http://www.tigersandstrawberries.com/2006/08/29/making-moussaka/#comment-8887 Mon, 13 Nov 2006 21:12:32 +0000 http://www.tigersandstrawberries.com/2006/08/29/making-moussaka/#comment-8887 This recipe looks amazing. I want to try and make a vegetarian version of this recipe for a party this weekend. I would like to know 1) Can I make this the night before and how do I reheat this the next day, Oven/Microwave? 2)Is there any way I can omit the eggs from the bechamel sauce and still make it taste yummy? Thanks much! This recipe looks amazing. I want to try and make a vegetarian version of this recipe for a party this weekend. I would like to know 1) Can I make this the night before and how do I reheat this the next day, Oven/Microwave?
2)Is there any way I can omit the eggs from the bechamel sauce and still make it taste yummy?
Thanks much!

]]> Comment on Making Moussaka by: neek http://www.tigersandstrawberries.com/2006/08/29/making-moussaka/#comment-6362 Fri, 22 Sep 2006 03:44:16 +0000 http://www.tigersandstrawberries.com/2006/08/29/making-moussaka/#comment-6362 wow. today i saw and bought eggplant. then I had to decide what to do with it. I thought about something Indian a la http://www.nandyala.org/mahanandi/archives/2005/06/15/eggplant-curry/#comments But then I saw your moussaka recipe... It was a job to make it, it took over 2 hours but the result was delicious. I made it with ground turkey and it tasted very yummy. Thanks for the inspiration, I have never done anything in the becamel area. I was a nice discovery... Bless Neek wow.
today i saw and bought eggplant. then I had to decide what to do with it. I thought about something Indian a la http://www.nandyala.org/mahanandi/archives/2005/06/15/eggplant-curry/#comments

But then I saw your moussaka recipe… It was a job to make it, it took over 2 hours but the result was delicious. I made it with ground turkey and it tasted very yummy. Thanks for the inspiration, I have never done anything in the becamel area. I was a nice discovery…

Bless
Neek

]]> Comment on Making Moussaka by: Barbara http://www.tigersandstrawberries.com/2006/08/29/making-moussaka/#comment-5972 Thu, 07 Sep 2006 23:21:03 +0000 http://www.tigersandstrawberries.com/2006/08/29/making-moussaka/#comment-5972 Thank you for posting Miles--I will have to get my hands on your book and review it here! Thank you for posting Miles–I will have to get my hands on your book and review it here!

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