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>For example, people here generally eat lamb only once or twice a year Well, as a Greek, I beg to differ. We eat lamb more than "once a year" (you probably refer to easter, but forget the mighty paidakia). Plus, this cow meat we mostly eat now is a recent development. The traditional meat until 4-5 decades ago was lamb and goat (mostly because Greek domestic cows where too skinny and the grass unfit to support them. Post 1981 they were replaced with foreign cow breeds plus tons of imports). As for hummus: "Greek" restaurants abroad are often mixed Greek/Middle-Eastern, and some are run by Lebanese and use the "Greek" just to attract some additional customers. A funny aside: the traditional american "diner" (the chrome plated, hamburger joint etc) was more often than not, a Greek business. Greeks pwned the diner business in the US in the '40 to '80s. If you check a series like "Diners, Drive-Ins and Dives", a disproportionate percentage of iconic food joints are still in Greek hands, including the majority of NY hot dog stands. I have travelled extensively in the US (only missed Vermont), and I chanced upon several, such as: • Lou Mitchels, the Chicago diner at the start point of Route 66. • Nick's, in Albq., NM at the crossing of Route 66 (old route) and Route 66 (later bypass) (!), • Leopold's, considered the best ice cream in Savannah, GA (and featured in top-10 US lists)• Ariston, on Route 66, IL, suggested by every guide, • Mike's Chilly Parlor, in Seattle, etc. nom nom nom nom... |