Σχόλια στο Spaghetti alla Ioanna/ Μακαρονάδα αλά Ιωάννα http://foodjunkie.eu/2008/06/23/spaghetti/ A bilingual food blog Sun, 21 Mar 2010 16:38:21 +0000 http://wordpress.com/ hourly 1 Από: maria verivaki http://foodjunkie.eu/2008/06/23/spaghetti/#comment-386 maria verivaki Thu, 26 Jun 2008 11:15:44 +0000 http://jodimop.wordpress.com/?p=352#comment-386 thanks for the comment on baba ganoush - here's the reply: "Ioanna, you have just reminded me of a very funny story - this year I had 2 Turkish students at my MAICh classes. They asked me about the 25 March holiday. I explained what we celebrate on that day, and they gave me a worried look. One of them asked me: "what should we do on that day?" and I replied: "stay in bed under the covers." We all exploded into laughter, and had a really good conversation about our similarities!" thanks for the comment on baba ganoush – here’s the reply: “Ioanna, you have just reminded me of a very funny story – this year I had 2 Turkish students at my MAICh classes. They asked me about the 25 March holiday. I explained what we celebrate on that day, and they gave me a worried look. One of them asked me: “what should we do on that day?” and I replied: “stay in bed under the covers.” We all exploded into laughter, and had a really good conversation about our similarities!”

]]> Από: dhanggit http://foodjunkie.eu/2008/06/23/spaghetti/#comment-385 dhanggit Wed, 25 Jun 2008 11:43:41 +0000 http://jodimop.wordpress.com/?p=352#comment-385 oh what a lip smacking good pasta!! oh what a lip smacking good pasta!!

]]> Από: JennDZ_The LeftoverQueen http://foodjunkie.eu/2008/06/23/spaghetti/#comment-383 JennDZ_The LeftoverQueen Tue, 24 Jun 2008 14:13:38 +0000 http://jodimop.wordpress.com/?p=352#comment-383 This sounds great! I love your take on this dish - and I am super proud! ;) This sounds great! I love your take on this dish – and I am super proud! ;)

]]> Από: FoodJunkie http://foodjunkie.eu/2008/06/23/spaghetti/#comment-382 FoodJunkie Tue, 24 Jun 2008 07:36:44 +0000 http://jodimop.wordpress.com/?p=352#comment-382 Well, there wasn't much left by the time I took the photo! Well, there wasn’t much left by the time I took the photo!

]]> Από: Roverella http://foodjunkie.eu/2008/06/23/spaghetti/#comment-381 Roverella Mon, 23 Jun 2008 13:02:45 +0000 http://jodimop.wordpress.com/?p=352#comment-381 The photo should be for the whole dish! The photo should be for the whole dish!

]]> Από: maria verivaki http://foodjunkie.eu/2008/06/23/spaghetti/#comment-380 maria verivaki Mon, 23 Jun 2008 12:07:59 +0000 http://jodimop.wordpress.com/?p=352#comment-380 definitely not traditional - it has a completely different taste. in fact, it's been years since i had basil in my food - i visited an american friend the other day,and she had it in a quiche - of course, the children didnt touch it, and my cretan husband called it pizza. basil is still a pot plant, not a herb in crete! definitely not traditional – it has a completely different taste. in fact, it’s been years since i had basil in my food – i visited an american friend the other day,and she had it in a quiche – of course, the children didnt touch it, and my cretan husband called it pizza. basil is still a pot plant, not a herb in crete!

]]> Από: FoodJunkie http://foodjunkie.eu/2008/06/23/spaghetti/#comment-377 FoodJunkie Mon, 23 Jun 2008 10:38:08 +0000 http://jodimop.wordpress.com/?p=352#comment-377 Yes you are right, about vassilikos. It is more common now, but it still remains non-traditional. Next time I will try it with dyosmo! Yes you are right, about vassilikos. It is more common now, but it still remains non-traditional. Next time I will try it with dyosmo!

]]> Από: Peter http://foodjunkie.eu/2008/06/23/spaghetti/#comment-376 Peter Mon, 23 Jun 2008 10:16:11 +0000 http://jodimop.wordpress.com/?p=352#comment-376 Ioanna, very nice creation but I would have to say Greeks are now embracing "vassiliko" in our cooking and it's refreshing to see. I think fresh rigani or diosmo would also be wonderful here, with the Manouri...one of my favourites. I think I'll have some for brekkie today with some frigania. Ioanna, very nice creation but I would have to say Greeks are now embracing “vassiliko” in our cooking and it’s refreshing to see.

I think fresh rigani or diosmo would also be wonderful here, with the Manouri…one of my favourites.

I think I’ll have some for brekkie today with some frigania.

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