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<blockquote data-quote="Dannyalcatraz" data-source="post: 7615405" data-attributes="member: 19675"><p><img src="http://i.imgur.com/B1hVMi3.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>This is my modified moussaka right before I popped it the oven. (Yes, a post-cooking picture will be taken.) While I was working from a couple of authentic recipes, I <em>did</em> make some changes, some by design, some by happenstance. </p><p></p><p>By design, I used 1lb of my Louisiana hot sausage as half of the meat in the dish- soooo, “Moussak-aYEE!”, perhaps. I also added a little green onion to the mix.</p><p></p><p>But as it turned out, I had no tomato paste, and didn’t want to add more liquid in the form of more canned diced tomatoes. <img src="http://www.enworld.org/forum/images/smilies/erm.png" class="smilie" loading="lazy" alt=":erm:" title="Erm :erm:" data-shortname=":erm:" /></p><p></p><p>Also, I forgot to swing by the grocery to get any of the cheeses the Greeks recommended, so I used a mix of parrano and akkawi.</p><p></p><p>Fun footnote: I used my large spurtle for the first time while making the béchamel. To refresh y’all’s memory, a spurtle is a Scottish predecessor to the spatula we all know and love, and I was given a set for Christmas by a good friend. </p><p></p><p>Well, damn if the thing didn’t work <em>better</em> than a spatula for both making the sauce and <strong>especially</strong> extracting it from the 4.5qt sauce pot. I was able to <strong>squeegee</strong> the side of the pot from top to bottom with a single swipe.</p><p></p><p>And after cooking:</p><p><img src="http://i.imgur.com/8JFnVKY.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Came out pretty good for the first moussaka I’ve done in years, but definitely had room for improvement.</p><p></p><p>My béchamel was a little too loose, probably too much milk. Checking back with the recipes, one of the Greeks added egg yolks to his, which would have added a bit more fluffing to that top layer. When being applied as the top layer, his béchamel looked more like mashed potatoes, mine was more like a pudding. Another added breadcrumbs/crushed crackers to the top as well, to add a bit of toasty goodness.</p><p></p><p>The akkawi was a mixed blessing: it tasted good and delivered a nice texture as well, but it gave off a bit of oil during the cooking process. Combined with the looser nature of my béchamel, that meant my topping didn’t quite set up properly. </p><p></p><p>The tomato paste was missed. And it probably could have taken a touch more cinnamon.</p><p></p><p>More of the Parrano could have been nice as well.</p><p></p><p>All that said, it was tasty enough that (modest) seconds were had by all who ate dinner tonight,</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7615405, member: 19675"] [IMG]http://i.imgur.com/B1hVMi3.jpg[/IMG] This is my modified moussaka right before I popped it the oven. (Yes, a post-cooking picture will be taken.) While I was working from a couple of authentic recipes, I [I]did[/I] make some changes, some by design, some by happenstance. By design, I used 1lb of my Louisiana hot sausage as half of the meat in the dish- soooo, “Moussak-aYEE!”, perhaps. I also added a little green onion to the mix. But as it turned out, I had no tomato paste, and didn’t want to add more liquid in the form of more canned diced tomatoes. :erm: Also, I forgot to swing by the grocery to get any of the cheeses the Greeks recommended, so I used a mix of parrano and akkawi. Fun footnote: I used my large spurtle for the first time while making the béchamel. To refresh y’all’s memory, a spurtle is a Scottish predecessor to the spatula we all know and love, and I was given a set for Christmas by a good friend. Well, damn if the thing didn’t work [I]better[/I] than a spatula for both making the sauce and [B]especially[/B] extracting it from the 4.5qt sauce pot. I was able to [B]squeegee[/B] the side of the pot from top to bottom with a single swipe. And after cooking: [IMG]http://i.imgur.com/8JFnVKY.jpg[/IMG] Came out pretty good for the first moussaka I’ve done in years, but definitely had room for improvement. My béchamel was a little too loose, probably too much milk. Checking back with the recipes, one of the Greeks added egg yolks to his, which would have added a bit more fluffing to that top layer. When being applied as the top layer, his béchamel looked more like mashed potatoes, mine was more like a pudding. Another added breadcrumbs/crushed crackers to the top as well, to add a bit of toasty goodness. The akkawi was a mixed blessing: it tasted good and delivered a nice texture as well, but it gave off a bit of oil during the cooking process. Combined with the looser nature of my béchamel, that meant my topping didn’t quite set up properly. The tomato paste was missed. And it probably could have taken a touch more cinnamon. More of the Parrano could have been nice as well. All that said, it was tasty enough that (modest) seconds were had by all who ate dinner tonight, [/QUOTE]
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