h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I dont know how to edit, but I would like to make the following points:

First, Its important to note that the Greek dining experience is like that of Spain, as most people order a lot of small plates and share. The exception might be a main course of pork chops, steaks, fish, etc. Dishes like Pastitso, Moussaka, and Spanakopita are common in the greek home (though not in the summer, because its too hot to bake), but not so much when Greeks eat out.

Greek alcohol is an aquired taste- but once you aquire the taste its amazing. Greek drinks tend to be strong, and are meant to be slowly sipped- NOT shot or chugged.

Retsina, for example, has pine resin in it, originally as a way to confuse and turn off the Ottoman Turks, who would steal all the wine from the villagers. You should drink it cold, which is easy since it usually comes in small half liter bottles. That way when dining, your bottle doesn't get warm sitting on the table.

Ouzo is another aquired taste, as its destilled from anise. The best way to drink it is with LOTS of ice, and a side of water. Its similar to sambucca, but is less syrupy.

Metaxa is a STRONG brandy (often mislabeled a "coniac") distilled with rose petals and other secret ingrediants. Its best served again, with lots of ice.

Most beer bought in Greece is in fact made in Greece. The Heineken and Amstel in Greece, for example, is brewed there. Many Dutch comment that these brands are different than what they drink at home, as the Greek beers tend to be heavier.

Your points are well made. They can stay here in this conversation, where people reading the Entry can see them. But if you really feel strongly about them, we can incorporate them into the Entry itself. Just let me know.

No, the conversation is fine. Good entry overall!

Thanks!