Gastronomical Advice #2

[Bereta_Eder]

After the delicious and exquisit success of my previous thread, I return with another banger recipee


greek yougurt whole
grate a cuccumber. squueze it dry
grate two cloves of garlic (the little ones, not the whole garlic)
vinegar
olive olive (extra virgin always, we don't want the sleep around kind)

in the greek yogurt throw:
the cuccumber which should be squeezed from its water
the minced/grated garlic
one large spoon of oil
one small spoon of vinegar

(optonal : a little bit if dill)

swirl it and twirl it

BOOM


Tzatziki sauce


dip french fries init, on deep grilled meat on it

or eat it planly on pita bread

[Bereta_Eder]

increase spicyness by increasing garlic/vinegar and reduce by reducing them

[Bereta_Eder]

one thrid of the cucumber, not the whole cucumber

https://www.youtube.com/shorts/U3iz0gKg-rs

[The Mad Monk]

Ranch is better.

[Bereta_Eder]

what the hell is ranch?

some bastardized mud plastic that makes you 200 kilograms and die of cancer?

[EPW]

Are all greeks cowards? (And yes to you last question)

[-Jrabbit]

As one might guess, we do have actual Greek restaurants in the US. In fact, we ordered some takeout from one this past Sunday.

Also, making tzatziki is not exactly rocket science. But hey, thanks for your recipe, even with its relative lack of quantities.

[N35t0r]

If it had quantities, it wouldn't be an authentic recipe (this goes for anything).

If there's one thing I'm getting from Germany is that I'm slowly getting to not hate cucumber (purely immersion therapy).