I gave CH1 a Tzatziki recipe awhile back. Good stuff for something like that.
You still make it occasionally CH1?
Yup. India is on the podium too, IMO.
Greek: at some point I’m gonna butterfly a pork shoulder, pound it flat, prep with souvlaki marinade and throw that on the grill.
Thx Mindz, will use. It’s for a variety of palates, so savoury is good but I gotta watch the Scoville scale. I can always add some heat on the side.
I repeat myself: spuds roasted in duck fat is out-of-worldly.
I gave CH1 a Tzatziki recipe awhile back. Good stuff for something like that.
You still make it occasionally CH1?
I’d love a recipe for Tzatziki. Is it a thick one?Yes indeed...it's an excellent recipe. Need to buy some dill and I'm good to go for another round.
I’d love a recipe for Tzatziki. Is it a thick one?
Of all the insults slung my way over the years here none compare to the accusation of watery Tzatziki. That’s just soul crushing.The best I’m not a fan of watery thin stuff.
Of all the insults slung my way over the years here none compare to the accusation of watery Tzatziki. That’s just soul crushing.
I eat lots of pineapple.
My white stuff can be very thick at times.
This wit would kill on Tinder.