On Sat, 10 Nov 2007 06:26:14 GMT, Dave Bell
> wrote:

>Well, the Culinary Group (eatin', drinkin', and boastin' society, that
>is) is planning to roast a goat in the Caja China (q.v:
><http://www.lacajachina.com/>) for January. When the question went
>around as to what should go with it, I commented we have to have
>Tzatziki, so naturally I got volunteered. To make it for ~60 hearty eaters!
>
>So, how much, and how to make a large batch?
>
<snip>

>Assuming I have the yogurt ready (probably good-quality store-bought),
>set it to drain Sunday morning. Shred and salt the cucumbers Sunday
>evening(?), allow to drain overnight.

that sounds like a pretty long time to drain the cukes. i'd be
worried about something happening to them, or maybe absorbing too much
salt, or removing too much water. salting cukes (for various dishes),
i've mostly seen a period of an hour or so.

gotta say, though, that's a lot of ****ing tzatziki. best of luck.

your pal,
blake