Thanks that worked! I’ll take a photo of the recipe too. I fried the potatoes separately, then I put them in with the sauce and did the egg part.
This book is great. Lots of vegetarian recipes in there too. Traditional Greek cooking has many non meat dishes.
Cheers, I’m in your debt.
But that’s Greek debt, so does that mean I end up owing the Germans?
If you pay in cash no one has to know 
@ em2009 Wifedat
Quoted PostQuoted Postwebber?I have a 4 burner BBQ. When I get around to fixing the backyard I’m going to get a small spit.
What if a pet just accidently falls in?
She’s got a point Stacca, make sure you’ve always got a couple of sauces or marinades on hand should the unthinkable happen.
Quoted PostQuoted PostQuoted Postwebber?I have a 4 burner BBQ. When I get around to fixing the backyard I’m going to get a small spit.
What if a pet just accidently falls in?
She’s got a point Stacca, make sure you’ve always got a couple of sauces or marinades on hand should the unthinkable happen.
unthinkable? she probably bought the poor thing with some sort of spit in mind.
Was a bit weird calling the pet goat Souva.
I don’t have pets so if any are in my backyard and fall in my spit it’s not my fault!
This book is great. Lots of vegetarian recipes in there too. Traditional Greek cooking has many non meat dishes.
Went to the Hastings library today and guess what, they had this Kiros book. I’ve been flicking through it all day, not for the recipes but for the pics. Is she sponsored by the Greek Tourism industry because it’s absolute travel ■■■■? I’ve even been checking the online sites for plane tickets and I can’t afford to go anyway. I’m trying to get my better half to look at it because she’s the real cook, my speciality is doing the dishes. (Don’t worry, I do half the cooking but only hers’ is edible.)
Books like this should come with warnings for impulse tourists.
By the way, I haven’t been to Greece since the 80s but if this book is to believed it hasn’t changed in 30 years. If that’s true, good and we’ll have to start saving our pennies (or Drachmas if Germany kicks Greece out of the Euro.)
I’m glad you found it. It’s honestly the best Greek cookbook I’ve come across. It actually has every recipe you can think of. Mum has one from the 70s which is all in Greek which I plan on inheriting but this one is just as good. The recipes are spot on using basic ingredients and don’t vary at all from the traditional way to cook all the dishes.
I love Greek food and cooking it. I could never get sick of it. Eating over there is the best. The last time I went in 2008 and it was still quite traditional. I hope you can go again. It’s worth it for the food alone. And the beaches. I was supposed to be going this year but not sure I am anymore 
I’d like a dishwasher. You can come for dinner and wash my dishes
I don't have pets so if any are in my backyard and fall in my spit it's not my fault!Can you put dim sims on a spit?
Quoted PostI don't have pets so if any are in my backyard and fall in my spit it's not my fault!Can you put dim sims on a spit?
They’re not marshmallows dude.
Poutine.
Ingredients.
Poutine Gravy:
2 Tbsp. (30 ml) cornstarch
2 Tbsp. (30 ml) water
6 Tbsp. (90 ml) unsalted butter
1/4 cup (60 ml) unbleached all-purpose flour
2 cloves garlic, finely chopped
20 oz. (568 ml) beef broth
10 oz. (284 ml) chicken broth
Pepper, to taste
For Deep Fried Fries:
2 lbs. Russet potatoes (3-4 medium potatoes)
Peanut or other frying oil
Toppings:
1 – 1 1/2 cups white cheddar cheese curds (for authentic poutine. Torn chunks of mozzarella cheese would be the closest substitutation)
Instructions
Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown. Add the garlic and cook for a further 30 seconds.
Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
Add your fries to the 300° F. oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375° F. Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.
Prep time: 20 min | Cook time: 40 min | Total time: 60 min
Serves 4
Quoted PostQuoted PostI don't have pets so if any are in my backyard and fall in my spit it's not my fault!Can you put dim sims on a spit?They’re not marshmallows dude.
Yeah but you’ll have to make use of those cats and dogs somehiw.
@em2009Off to Argo tonight. Should I pass on a message to creepy dude?
Slip him your number.
Quoted Post@em2009Off to Argo tonight. Should I pass on a message to creepy dude?
Slip him your number.
He wasn’t working. Next time.
Quoted PostQuoted Post@em2009Off to Argo tonight. Should I pass on a message to creepy dude?
Slip him your number.
He wasn’t working. Next time.
He’s just not that into you.