[Sca-cooks] Chocolate yogurt

[Sue Clemenger]

I dunno about Avraham, but when I make tsaziki, I peel the cuke, scrape
the seeds out of the middle (blech), and then just grate it.  I find it
helps to squeeze the extra liquid out, too.  That's for a sauce.  If
you're after something more salad-ish, small chunkage (half-inch dice or
so) works fine.
Darn it, now I'm hungry for greek food.  and maybe some pita with a good
hummus and some baba ganoush.....;-P
--maire

Stefan li Rous wrote:
>
> Avraham said:
> > > I don't imagine I'd want garlic in my yogurt either,
> > > although yogurt and garlic might mix well in a savory
> > > dish of some sort.
> >
> > Tzatziki! Yogurt, garlic and slivered cucumber - the traditional dressing
> > for gyro sandwiches.
>
> Ah, I do like this sauce when I've had it on gyro sandwiches.  Since I
> can get steak as cheap as I can get lamb (I checked today. Ground
> lamb and lamb meat were both about $3.89/lb), I'm thinking this sauce
> might be good with strips of roast beef instead of lamb. I'm not
> sure where I can get the flat bread for a gyro either.
>
> How big a chunk of cucumber to be considered a "sliver"? And minced
> garlic, I assume? Just mix together cold?
>
> And yes, I think using chocolate yoghurt for this would be pretty
> horrible.
>