[Sca-cooks] HELP please

[Jeanne Papanastasiou]

My MIL is from Athens, Greece and she said they layer the pasta and the meat
sauce in pastitsio.  moussaka is more of a mixture.

We have a dish in New Orleans called Eggplant Napoleon.  Same concept, but
eggplant is THINLY sliced then layered with boiled shrimp then eggplant then
crab then eggplant, dipped in egg and then flour and flour then deep fried.

We like most of our food deep fried in Loser-ana.  Remember you're a true
New Orleanian if you boil rice for dinner BEFORE you make coffee first thing
in the AM!

Soffya
http://www.aeonline.biz/Links.htm

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of lilinah at earthlink.net
Sent: Saturday, March 01, 2003 6:18 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] HELP please


I've heard people call moussaka "Greek lasagne", because it's layered
and with tomato sauce and some cheese, or at least the white sauce...

Pastitsio seems to me more like a "pasta casserole" ("Greek mac and
cheese"?), but not like lasagne since it isn't in such obvious
layers. In pastitsio, the sauce and the noodles are all stirred
together.

I vote for moussaka, since all the fixin's are layered between the
eggplant slices.

Anahita
_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooks