“I’m not really sure what we use, you’ll have to ask mom when she gets back. You’re going to make pastitsio? It’s a lot of work.” my dad replied.  “Well, how do you start it then?” I followed up. “How much butter and flour?” “I don’t know. Ask mom.” This? This is the answer to what kind of milk I should use for the béchamel my parents make for their pastitsio and moussaka I get from my dad? My dad is the béchamel man of the house. He has literally been making it for at least 30 years, if not longer.