Re: What's for dinner Saturday, 12/14/24?

On 12/16/2024 7:17 PM, Jill McQuown wrote:

On 12/15/2024 6:25 PM, Dave Smith wrote:

On 2024-12-15 5:44 p.m., Jill McQuown wrote:

On 12/14/2024 9:52 PM, ItsJoanNotJoAnn wrote:

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I went with spanakopita.  Banana later.

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Did you make the spanakopita?!  I love that stuff but find phyllo dough too fussy to work with.  I haven't had spanakopita in a very long time and someone I worked with made it.

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Don't be intimidated by phyllo. You just have to learn to work quickly with it.  It is important to keep it covered with a damp cloth but it is not the end of the world if a piece tears. It doesn't affect the cooking or the taste of the pastry.
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I have cooked a number of dishes with phyllo and the results were always very good. In fact, one time I made a batch of galaktoboriko <sp?> and took some over to my brother and he said it was the best think he had every had. No one will care if a layer of the pastry is  torn.  Just have everything ready..... a damp cloth to cover the sheets, melted butter or olive oil, and work quickly. The results are so amazing they provide their own reward.
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FWIW  on of the best phyllo entrees I have done was salmon.  You need need pieces of salmon fillet. Use about 4 sheets of pastry. Apply melted butter to each layer. Lay the salmon on the pastry and add some minced onion, a little brown sugar, dill, a splash of orange juice, a sprinkle off sesame seeds. Fold the pastry over the salmon, brush with butter and throw on some more seeds. Bake.  It is incredible.
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I'm sure it's incredible but I can't be bothered.  Same thing with baklava.  Nice sweet dish made with phyllo, honey and nuts.  Can't be bothered.

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"Can't be bothered." "Can't be bothered." "Can't be bothered."
You are a lazy cook.  The number of times over the years when you have stated that you "can't be bothered"...  I don't think you even like cooking.  You're here for personal relationships, because you're a failure at them in real life.

 Jill

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