Talk:Saganaki

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Opa![edit]

Shouting "opa" while preparing a saganaki would sound as cheesy to a native Greek as as shouting "Yeeeeeeeeee-ha!" while flipping pancakes would to a Texan! Rastapopoulos 13:32, 16 December 2005 (UTC)

Oh, totally. But what can you do? ;) --Iustinus 20:10, 16 December 2005 (UTC) (and nice play on words there, btw)[reply]

American Saganaki[edit]

I believe the article is flawed; american saganaki is pan fried, and then doused with brandy and lit at the table. The fire is not the only cooking done. I will correct it, but if you see an issue with my corrections then feel free to expand upon them.

Honestly, I don't know offhand, so I'll let your changes stand unless someone knows better. --Iustinus 03:40, 9 March 2006 (UTC)[reply]

Liakouras[edit]

A citation was requestion for the attribution of flaming saganaki to Chris Liakouras. I have added a link to the same article someone added to Chris Liakouras: [1]. Now this citation has its problems: first of all, it seems to imply that he invented saganaki period, but I think a careful reading of the article shows that this is just a confusion between flaming saganaki, and the original Greek recipe. The second problem is that this is just one example, when the article refers to a trend. Should I change the citation to a footnote, something like <ref>For example: [2]</ref>, or is it OK as it stands? --Iustinus 23:31, 25 September 2006 (UTC)[reply]

formaella in arachova[edit]

that is pure conjecture isn't it? —Preceding unsigned comment added by Hotspury (talk • contribs) 23:24, 6 May 2008 (UTC)[reply]

Dipping in flour?[edit]

The way I am used to this dish being prepared is by first immersing the raw saganaki cheese slice in water, dusting in flour then frying. It enhances the crunchiness of the outer layer. Also, I have been instructed that it is best to cook the saganaki RIGHT UP UNTILL the point of melting, then flip/remove just as or before it starts to melt.

Any experts here wish to verify? —Preceding unsigned comment added by Hayaku (talk • contribs) 06:37, 21 April 2009 (UTC)[reply]

Lighting on fire[edit]

here is an image] of it being lit on fire if anyone wants to migrate it Victor Grigas (talk) 06:21, 27 May 2014 (UTC)[reply]

History[edit]

@Rastapopoulos, Victorgrigas, Lockesdonkey, Greco22, Caspian blue, Skoulikomirmigotripa, Xenovatis, and Yannismarou: Does anyone know the history of γαρίδες/μύδια σαγανάκι = γαρίδες με σάλτσα = shrimp with feta? Craig Claiborne mentions it being served at Tourkolimano in 1964 (Craig Claiborne, "Restaurants Line Docks Near Athens", New York Times May 12, 1964, p. 40). The next day, he reports on pretty much the same dish under the name garides psaropoula which also includes capers.[3] The 1983 edition of Tselementes has a recipe for γαρίδες με σάλτσα in tomato sauce with wine and optional brandy, but no feta. I didn't find any mentions of σαγανάκι from the 60s. --Macrakis (talk) 19:19, 7 August 2020 (UTC)[reply]

A slightly earlier attestation, "Shrimp Piraeus" in a 1963 American cookbook (by a non-Greek author), which also includes peppers.October 22, 1963 --Macrakis (talk) 19:44, 7 August 2020 (UTC)[reply]

This article claims that it first showed up in the 1960s in the Μικρολίμανο του Πειραιά, which I can believe. --Macrakis (talk) 21:54, 30 November 2020 (UTC)[reply]