Comments on: The Plaka District, Athens

By: emsy

emsy — Fri, 08 Jan 2010 00:33:57 +0000

I have a friend who is pretty new to Greece (working as a nurse, left about a couple weeks ago) who said that the Greeks have a unique way to tell your fortune, which is by reading the coffee grounds left under your cup. She said that Greeks drink unfiltered coffee daw so the grounds are left on the bottom.

By: chinachix

chinachix — Fri, 13 Jun 2008 13:45:50 +0000

your post has just pushed Greece up higher on my places to go list…can’t believe I missed the Acropolis on your earlier post hahaha…

By: bagito

bagito — Fri, 13 Jun 2008 04:18:25 +0000

I love FAGE brand greek yoghurt. So good, almost like ice cream. But make sure you get the full-fat version, not the low-fat. The low-fat’s puwede na rin pero the full-fat version that comes w/ a side of honey is oh-so-good (not to mention very convenient)! Yummy!!!!!

By: shalimar

shalimar — Fri, 13 Jun 2008 01:33:41 +0000

I pay over $ 3 for Greek yoghurt here in the States but this is the closest I can of home…
these are the streets I spend my Sundays rambling about… “am home” with this post…

By: AleXena

AleXena — Fri, 13 Jun 2008 00:24:05 +0000

Good morning MarketMan! I just knew you would give in to our request to do posts of your trip to Greece. That country is one of my dream destination in the world, after I have visited every land area possible in the Philippines.:)

Did you go to that place overlooking the Aegean Sea? It’s like a mountain ridge or something where the houses are almost all in white and blue. I hope you can post pictures if ever you did go there.

Thanks for feeding my soul on a bleak day like this! Your blog never fails me.:)

By: natie

natie — Thu, 12 Jun 2008 23:54:15 +0000

yes,MM–food for the soul indeed. i could stand and stare at those relics for a long time..the beginning of civilization! temples done without equipments we have now would surely boggle the mind…

the slippers caught my eye, too…

By: quiapo

quiapo — Thu, 12 Jun 2008 19:39:02 +0000

You must try to make your own yoghurt, it is really easy and you can tailor the results to suit your preference. You need a starter culture – the Greek brand “Attiki” from Australia is what I use. After warming the milk to the point that it is starting to bubble, a dollop of yoghurt is added. Using milk powder I can alter the consistency and texture, instead of using liquid milk (also cheaper). You can then use a hay box to keep the container warm – I just wrap it in old newspapers, and it done the next morning. I have thought of experimenting with my slow cooker.
You can also make cheese in a similar manner, by using buttermilk as the starter (about one half by volume), then placing the solids in a cheese cloth to drain in the refrigerator in a colander in a large bowl.
The culture for the yoghurt can only be used a few times, as it loses its potency, and after abour 4 uses, you need a new starter culture.
I often use yoghurt to marinate barbeque lamb and chicken, and hence require large quantities of it at times.

By: Marketman

Marketman — Thu, 12 Jun 2008 14:04:10 +0000

Joey, where in HK, City Super? 360? Oliver’s? I must know this! :)

By: joey

joey — Thu, 12 Jun 2008 13:24:48 +0000

Isn’t it??? The best ever! Doesn’t it just redefine all that yogurt can be??? But guess what, you can buy a Greek brand (Fage) in HK…not too far from us :)

By: Marketman

Marketman — Thu, 12 Jun 2008 12:53:41 +0000

Rebecca, they have Australian made Greek Yoghurt in some stores in Manila. It’s pretty good, but not as good as the yoghurt in Greece. :)