In article >,
Dave Smith > wrote:

> Make a middle eastern cucumber salad. Grate it up and drain it then stir it
> into some yoghurt, garlic and mint, or turmeric.

Right. Same thing as tzaziki or is this something else? I've only ever
had the tzaziki as a sauce for gyros.

> Or were you looking for an X rated suggestion?

Not especially. Were you? '-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Melba's Jammin' > wrote in
:

> In article
> >,
> Cindy Fuller > wrote:
>>
>> Asian cucumber salad. Peel, seed, and slice said bad boy. Toss with
>> a little sugar, salt, and rice wine vinegar. You can then add Thai
>> basil, mint, cilantro, or whatever fresh herb is taking over your
>> garden.
>>
>> Cindy
>
> OK, that sounds like what I'd typically do with a cuke for "salad" ‹
> the way Mom used to make them. Is rice wine vinegar milder? Might
> have to try that; I usually use cider or white. Thanks, Cindy.

try cuke boats...hollow out cuke halves and put tuna salad in them .
Reserve the innards for that greek dressing stuff or other stuff.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

In article >,
Becca > wrote:
> That happened to me Thursday. That cucumber was so heavy, I could have
> used it for a club. LOL I sliced it, scraped out most of the seeds and I
> made a cucumber salad.
>
> Becca

See, this is the weird part, Becca. I don't think I've ever had a cuke
salad made from a big mother like this one -- with seeds removed. I
suppose I should cut into it and see just what I've got. Thanks,.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
Boron Elgar > wrote:

> Oh, darlin' - in every woman's life there is a bad boy that gets away
> when she isn't looking. 10 inches, too, you have my sympathy ... and
> envy.
>
> Boron

Why, Boron! I'm shocked, I tell you! Shocked! <I blush>
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
hahabogus > wrote:
> One of those fancy cold soups

I was thinking about gazpacho. This sucker'll provide for gazpacho and
tzaziki and a side salad, all, I'll bet. Thanks.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article . net>,
Dan > wrote:
> Put it on eBay. Jill will put up an entire welfare check!

"Now, there's no call to get snippy,"
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
notbob > wrote:

> On 2007-07-31, Melba's Jammin' > wrote:
>
> > Dolls that my granddaughter is not allowed to own because her mom thinks
> > they're trashy.
>
> Yep. They called 'em "Bratz" because "Slutz" wouldn't have sold near as
> well. :\
>
> nb

I reckon. Small Child received one for a birthday gift and it went back
to Target. I don't know if the giver was apprised or not.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
"Janet B." > wrote:

> Come to think of it, my mother also used to fry/sauté cucumbers but I don't
> remember much about it except the cooked mixture was a caramelized brown and
> had a sauce, kinda sweet and vinegary I think. I think it was called
> something like (forgive German spelling) Gesmeckta Gurken? If you find a
> recipe for something like this around Minneapolis, I would appreciate it if
> you would pass the recipe on to me. I never did get my mother's recipe box
> and a lot of what she cooked came from her head -- what she knew from her
> mother and the farm life around MN.
> Janet

Thanks, Janet. I'll ask a friend from a heavy-German town here about it.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Melba's Jammin' > wrote in news:barbschaller-
:

> In article >,
> hahabogus > wrote:
>> One of those fancy cold soups
>
> I was thinking about gazpacho. This sucker'll provide for gazpacho and
> tzaziki and a side salad, all, I'll bet. Thanks.

On a hot day, slices of cuccumber in your chilled drinking water is a good
thing. Adds just a touch of flavour.

I explained that poorly. Take water put it in a pitcher add 7 or 10 thin
slices of cuccumber and chill...then drink.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Julia Altshuler wrote:

> I don't know which vegetable you saw on America's Test Kitchen, but I'm
> frequently surprised by how much water comes out of salted zucchini.
>
> --Lia

Speaking of zucchini, last night I fried zucchini and eggplant. The
eggplant was small, about 5" long. I sliced the vegetables, dipped them
in a beaten egg, then in equal parts of panko crumbs and parmesan
cheese, seasoned with Tony Chachere's.

Becca

Melba's Jammin' wrote:

> See, this is the weird part, Becca. I don't think I've ever had a cuke
> salad made from a big mother like this one -- with seeds removed. I
> suppose I should cut into it and see just what I've got. Thanks,.

My gigantic cucumber had to be cut in fourths, because it was so big,
then I sliced it. It tasted the same as any other cucumber, though. The
seeds were large, so I took a spoon and scraped them out (be careful,
you could lose an eye). The seeds went flying all over the kitchen, and
this is right after I mopped the floors. Sonsabitches... Two of the
seeds stuck to my forehead. The kitchen is a dangerous place.

Becca

"Becca" > wrote in message
...
> Melba's Jammin' wrote:
>
>> See, this is the weird part, Becca. I don't think I've ever had a cuke
>> salad made from a big mother like this one -- with seeds removed. I
>> suppose I should cut into it and see just what I've got. Thanks,.
>
> My gigantic cucumber had to be cut in fourths, because it was so big, then
> I sliced it. It tasted the same as any other cucumber, though. The seeds
> were large, so I took a spoon and scraped them out (be careful, you could
> lose an eye). The seeds went flying all over the kitchen, and this is
> right after I mopped the floors. Sonsabitches... Two of the seeds stuck to
> my forehead. The kitchen is a dangerous place.
>
> Becca

Only one time have I seen this on the menu in a small basement-type Pioneer
Square, Seattle, French restaurant.
It was a huge cucumber, filled with some meat mixture (seemed like it was
pork) and baked. At the time I thought it was absolutely delicious and
thought that someday I'd look for a similar recipe. There are probably some
recipes for a stuffed with meat, baked cucumber somewhere in the cookbook
annals.
Dee Dee

On Mon, 30 Jul 2007 17:49:49 -0600, "The Joneses"
> wrote:

>"Melba's Jammin'" > wrote in message
...
>> This bad boy got away from me when I wasn't looking -- it's 10" long and
>> 2-1/2" diameter. I haven't cut it to see how seedy it is inside --
>> plenty, I'm guessing.
>>
>> Any swell ideas?
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>
>Make tzictki. I just know that spelling's off. It's cucumber dip. Slice &
>salt a tiny bit & drain. If you don't want that bother, then just peel some
>parts, seed if absolutely necessary, rough chop, sling in the fp with a hunk
>of cream cheese at room temp, a garlic clove or six and a carton or so of
>sour cream. I usually thicken mine with one (count'em) one envelope of plain
>gelatin dissolved in 1/4 cup of warm white wine or water.

NOOOOOOOOOOOO!!!!!!!!!!!!!!
You make that with Greek yogurt. You can get that at Trader Joes,
which I know Barb has access to. No cream cheese, and no sour
cream!! Plenty of garlic.... No gelatin.
Just greek yogurt.

Christine

"Christine Dabney" > wrote in message
...
> On Mon, 30 Jul 2007 17:49:49 -0600, "The Joneses"
> > wrote:
>
>>"Melba's Jammin'" > wrote in message
...
>>> This bad boy got away from me when I wasn't looking -- it's 10" long and
>>> 2-1/2" diameter. I haven't cut it to see how seedy it is inside --
>>> plenty, I'm guessing.
>>>
>>> Any swell ideas?
>>> --
>>> -Barb, Mother Superior, HOSSSPoJ
>>
>>Make tzictki. I just know that spelling's off. It's cucumber dip. Slice &
>>salt a tiny bit & drain. If you don't want that bother, then just peel
>>some
>>parts, seed if absolutely necessary, rough chop, sling in the fp with a
>>hunk
>>of cream cheese at room temp, a garlic clove or six and a carton or so of
>>sour cream. I usually thicken mine with one (count'em) one envelope of
>>plain
>>gelatin dissolved in 1/4 cup of warm white wine or water.
>
> NOOOOOOOOOOOO!!!!!!!!!!!!!!
> You make that with Greek yogurt. You can get that at Trader Joes,
> which I know Barb has access to. No cream cheese, and no sour
> cream!! Plenty of garlic.... No gelatin.
> Just greek yogurt.
>
> Christine
That's Greek tzsicki. Mine's Missouri tzsicki kinda stuff. Come to think of
it, I did put yogurt in it at first. It got too gloppy on my first
experiment because I didn't drain & salt the cukes. Then I started adding
stuff to thicken it up.
Edrena

"Dave Smith" > wrote in message
...
>
> Melba's Jammin' wrote:
>>
>> This bad boy got away from me when I wasn't looking -- it's 10" long and
>> 2-1/2" diameter. I haven't cut it to see how seedy it is inside --
>> plenty, I'm guessing.
>>
>> Any swell ideas?
>
> Make a middle eastern cucumber salad. Grate it up and drain it then stir
> it
> into some yoghurt, garlic and mint, or turmeric.

What's the name of that salad with cracked wheat & made with cucumbers?
Edrena

The Joneses wrote:

> What's the name of that salad with cracked wheat & made with cucumbers?


Tabouleh. I like to substitute quinoa for the cracked wheat.


Ingredients typically include: parsley, mint, cucumber, tomato, cracked
wheat (or quinoa), lemon juice, and olive oil.


--Lia

>>> Any swell ideas?
>>
>> Make a middle eastern cucumber salad. Grate it up and drain it then stir
>> it
>> into some yoghurt, garlic and mint, or turmeric.
>
> What's the name of that salad with cracked wheat & made with cucumbers?
> Edrena

Tabbouleh.

When I make make a raita, which is basically what you are talking about
above.
Then I make tabbouleh.
Then I make hummus.

This is time consuming, but I do use the food processor.

For me, these things go together with a nice pita bread. Perhaps a
red-pepper spread from TJ's. Or you can put roasted red peppers in the
hummus.

Dee Dee
>
>

The Cook said...

> Right now my favorite lunch is Hummus, tazaiki and tomato slice in a
> pita. I also have a large jar of gazpacho in the refrigerator. I
> also have about 20 pounds of cukes sitting here for someone to do
> something with. I am pickled out. I am going to make another batch
> of tzaziki today that will take about 1/2 a cuke. I also have several
> zucchini and over 100 pounds of tomatoes to start preserving in some
> manner or other. Don't think I will get farther than the grocery
> store for the next month.


You couldn't ask for a nicer problem!

Andy

On Tue, 31 Jul 2007 08:03:29 -0500, Melba's Jammin'
> wrote:

>In article >,
> Dave Smith > wrote:
>
>> Make a middle eastern cucumber salad. Grate it up and drain it then stir it
>> into some yoghurt, garlic and mint, or turmeric.
>
>Right. Same thing as tzaziki or is this something else? I've only ever
>had the tzaziki as a sauce for gyros.

Right now my favorite lunch is Hummus, tazaiki and tomato slice in a
pita. I also have a large jar of gazpacho in the refrigerator. I
also have about 20 pounds of cukes sitting here for someone to do
something with. I am pickled out. I am going to make another batch
of tzaziki today that will take about 1/2 a cuke. I also have several
zucchini and over 100 pounds of tomatoes to start preserving in some
manner or other. Don't think I will get farther than the grocery
store for the next month.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

> Yep. They called 'em "Bratz" because "Slutz" wouldn't have sold near as
> well. :\
>
> nb

Great minds think alike- that's what I call them!

In article >,
The Cook > wrote:

> On Tue, 31 Jul 2007 08:03:29 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > Dave Smith > wrote:
> >
> >> Make a middle eastern cucumber salad. Grate it up and drain it then stir it
> >> into some yoghurt, garlic and mint, or turmeric.
> >
> >Right. Same thing as tzaziki or is this something else? I've only ever
> >had the tzaziki as a sauce for gyros.
>
> Right now my favorite lunch is Hummus, tazaiki and tomato slice in a
> pita. I also have a large jar of gazpacho in the refrigerator. I
> also have about 20 pounds of cukes sitting here for someone to do
> something with. I am pickled out. I am going to make another batch
> of tzaziki today that will take about 1/2 a cuke. I also have several
> zucchini and over 100 pounds of tomatoes to start preserving in some
> manner or other. Don't think I will get farther than the grocery
> store for the next month.

You'll eat well come winter, Susan. You shame me.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Tue, 31 Jul 2007 07:55:16 -0500, Melba's Jammin'
> wrote:

>In article
>,
> Cindy Fuller > wrote:
>>
>> Asian cucumber salad. Peel, seed, and slice said bad boy. Toss with a
>> little sugar, salt, and rice wine vinegar. You can then add Thai basil,
>> mint, cilantro, or whatever fresh herb is taking over your garden.
>>
>> Cindy
>
>OK, that sounds like what I'd typically do with a cuke for "salad" ‹ the
>way Mom used to make them. Is rice wine vinegar milder? Might have to
>try that; I usually use cider or white. Thanks, Cindy.

don't know about rice wine vinegar; plain ol' rice vinegar is usually
diluted to a 4.3% acidity. most vinegars are at 5%, i believe, so
rice is milder.

try some; it's a good taste, and i bet it crawls into other dishes
before you know it. marukan is a good brand, found in many grocery
stores. you may have to look in the oriental food section, if there
is one. there will likely be seasoned and unseasoned varieties; try
unseasoned first. the price should be somewhere between cider vinegar
and everyday red wine vinegar (such as regina).

as for your cuke, i've got a recipe for 'cacik.'

1 cucumber, peeled, seeded, and cut into pieces the size of your
pinkie
2 garlic cloves, peeled
1 tsp salt
2-3 tbl chopped fresh mint or 1 tbl dried mint, crumbled
1/4 tsp fresh ground black pepper
1 tbl lemon juice
1 tsp dill weed (optional)
1 cup yogurt

crush garlic with salt in mortar and pestle to make a paste. mix into
other ingredients except cucumber. add cucumber.

i don't salt and drain the cuke beforehand, although i suppose you
could if you feel you must.

your pal,
blake

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Janet B." > wrote:
>
>> Come to think of it, my mother also used to fry/sauté cucumbers but I
>> don't
>> remember much about it except the cooked mixture was a caramelized brown
>> and
>> had a sauce, kinda sweet and vinegary I think. I think it was called
>> something like (forgive German spelling) Gesmeckta Gurken? If you find a
>> recipe for something like this around Minneapolis, I would appreciate it
>> if
>> you would pass the recipe on to me. I never did get my mother's recipe
>> box
>> and a lot of what she cooked came from her head -- what she knew from her
>> mother and the farm life around MN.
>> Janet
>
> Thanks, Janet. I'll ask a friend from a heavy-German town here about it.
> --
> -Barb, Mother Superior, HOSSSPoJ
Thanks Barb. That's great, I appreciate it.

Janet B. wrote:

> "Melba's Jammin'" > wrote in message
> ...
>
>>In article >,
>>"Janet B." > wrote:
>>
>>
>>>Come to think of it, my mother also used to fry/sauté cucumbers but I
>>>don't
>>>remember much about it except the cooked mixture was a caramelized brown
>>>and
>>>had a sauce, kinda sweet and vinegary I think. I think it was called
>>>something like (forgive German spelling) Gesmeckta Gurken? If you find a
>>>recipe for something like this around Minneapolis, I would appreciate it
>>>if
>>>you would pass the recipe on to me. I never did get my mother's recipe
>>>box
>>>and a lot of what she cooked came from her head --

I hesitate to mention my cucumber sauce cause its the same, from my
head, its just a peeled, seeded cucumber, squeezed of as much water as
one can and pureed with garlic, lemon juice, plain yoghurt and salt &
pepper, an optional choice is a bit of buttermilk, gives a nice tartness
to the mix.

I got it from a local "eat a pitta" place where it is served with
falafel and humus. I will serve it with fish and sometimes use it as a
salad dressing.
--
JL

what she knew from her
>>>mother and the farm life around MN.
>>>Janet
>>
>>Thanks, Janet. I'll ask a friend from a heavy-German town here about it.
>>--
>>-Barb, Mother Superior, HOSSSPoJ
>
> Thanks Barb. That's great, I appreciate it.
>
>
0

In article >,
Melba's Jammin' > wrote:

> Peanuts, huh? How wet is this stuff, Julian? Do you drain the
> cukes/onions before topping with the nuts? Thanks.

I sometimes serve the peanuts separately at the table, so people can
sprinkle on as much as they want. This way, the nuts don't get soggy,
and it is obviously kinder to people with nut allergies.

Raichlen's recipe does not call for much of the vinegar dressing, just
enough to moisten and flavor the cukes. They are not swimming in it.

The recipe calls for the cuke and onion to be sliced into very thin
strips, like spaghetti. But that's too much like work. I just slice
and hack into bitesize pieces.

--
Julian Vrieslander

Melba's Jammin' > wrote:

> Got it! I've only ever had the tsatsiki stuff on gyros. Where else
> would it be appreciated? Dannon yogurt is on sale for 20
> cents/container this week and I picked up a coupla non-fat littles --
> plain, so I do have them.

Eat it by itself. If you make it more liquid, it will become Bulgarian
tarator or Turkish cacik, both soups.

Bubba

"Joseph Littleshoes" > wrote in message
.. .
> Janet B. wrote:
>
> I hesitate to mention my cucumber sauce cause its the same, from my head,
> its just a peeled, seeded cucumber, squeezed of as much water as one can
> and pureed with garlic, lemon juice, plain yoghurt and salt & pepper, an
> optional choice is a bit of buttermilk, gives a nice tartness to the mix.
>
> I got it from a local "eat a pitta" place where it is served with falafel
> and humus. I will serve it with fish and sometimes use it as a salad
> dressing.
> --
> JL
>
Why hesitate? I'm going to plant that idea in my mind for summer when I
have more cucumbers than zucchini. It sounds as though it would make a good
salad dressing, dip, sandwich spread. It sounds yummy. Thanks -- Oh, do
you use one of the thicker yoghurts like Greek or are you using just plain
whatever yoghurt?
Janet

"Janet B." > wrote in message
...
>
> "Joseph Littleshoes" > wrote in message
> .. .
>> Janet B. wrote:
>>
>> I hesitate to mention my cucumber sauce cause its the same, from my head,
>> its just a peeled, seeded cucumber, squeezed of as much water as one can
>> and pureed with garlic, lemon juice, plain yoghurt and salt & pepper, an
>> optional choice is a bit of buttermilk, gives a nice tartness to the mix.
>>
>> I got it from a local "eat a pitta" place where it is served with falafel
>> and humus. I will serve it with fish and sometimes use it as a salad
>> dressing.
>> --
>> JL
>>
> Why hesitate? I'm going to plant that idea in my mind for summer when I
> have more cucumbers than zucchini. It sounds as though it would make a
> good salad dressing, dip, sandwich spread. It sounds yummy. Thanks --
> Oh, do you use one of the thicker yoghurts like Greek or are you using
> just plain whatever yoghurt?
> Janet

Just strain the yoghurt if you want a thicker yoghurt.
I've tried to taste the difference in yogurt I've made with regular plain
yogurt and the Greek yogurts from TJ's, and we can't tell any difference.
Actually it only takes 20 minutes to strain it. 1-2 hours depending on how
dry you want it.
Dee Dee

Janet B. wrote:
> "Joseph Littleshoes" > wrote in message
> .. .
>
>>Janet B. wrote:
>>
>>I hesitate to mention my cucumber sauce cause its the same, from my head,
>>its just a peeled, seeded cucumber, squeezed of as much water as one can
>>and pureed with garlic, lemon juice, plain yoghurt and salt & pepper, an
>>optional choice is a bit of buttermilk, gives a nice tartness to the mix.
>>
>>I got it from a local "eat a pitta" place where it is served with falafel
>>and humus. I will serve it with fish and sometimes use it as a salad
>>dressing.
>>--
>>JL
>>
>
> Why hesitate? I'm going to plant that idea in my mind for summer when I
> have more cucumbers than zucchini. It sounds as though it would make a good
> salad dressing, dip, sandwich spread. It sounds yummy. Thanks -- Oh, do
> you use one of the thicker yoghurts like Greek or are you using just plain
> whatever yoghurt?
> Janet
>
>

I use a traditional plain yoghurt, it is sold as a whole milk
"Bulgarian" yoghurt that uses the countries name in its product title
but is made in the US.

http://www.whitemountainfoods.com/bulgarian_yogurt.htm
--
JL

Dee Dee wrote:

> "Janet B." > wrote in message
> ...
>
>>"Joseph Littleshoes" > wrote in message
...
>>
>>>Janet B. wrote:
>>>
>>>I hesitate to mention my cucumber sauce cause its the same, from my head,
>>>its just a peeled, seeded cucumber, squeezed of as much water as one can
>>>and pureed with garlic, lemon juice, plain yoghurt and salt & pepper, an
>>>optional choice is a bit of buttermilk, gives a nice tartness to the mix.
>>>
>>>I got it from a local "eat a pitta" place where it is served with falafel
>>>and humus. I will serve it with fish and sometimes use it as a salad
>>>dressing.
>>>--
>>>JL
>>>
>>
>>Why hesitate? I'm going to plant that idea in my mind for summer when I
>>have more cucumbers than zucchini. It sounds as though it would make a
>>good salad dressing, dip, sandwich spread. It sounds yummy. Thanks --
>>Oh, do you use one of the thicker yoghurts like Greek or are you using
>>just plain whatever yoghurt?
>>Janet
>
>
> Just strain the yoghurt if you want a thicker yoghurt.
> I've tried to taste the difference in yogurt I've made with regular plain
> yogurt and the Greek yogurts from TJ's, and we can't tell any difference.
> Actually it only takes 20 minutes to strain it. 1-2 hours depending on how
> dry you want it.
> Dee Dee
>
Im glad you mentioned that i mean to do it but have not tried it yet.
--
JL

"Joseph Littleshoes" > wrote in message
.. .
> Janet B. wrote:
>> "Joseph Littleshoes" > wrote in message
>> .. .
>>
>>>Janet B. wrote:
>>>
>>>I hesitate to mention my cucumber sauce cause its the same, from my head,
>>>its just a peeled, seeded cucumber, squeezed of as much water as one can
>>>and pureed with garlic, lemon juice, plain yoghurt and salt & pepper, an
>>>optional choice is a bit of buttermilk, gives a nice tartness to the mix.
>>>
>>>I got it from a local "eat a pitta" place where it is served with falafel
>>>and humus. I will serve it with fish and sometimes use it as a salad
>>>dressing.
>>>--
>>>JL
>>>
>>
>> Why hesitate? I'm going to plant that idea in my mind for summer when I
>> have more cucumbers than zucchini. It sounds as though it would make a
>> good salad dressing, dip, sandwich spread. It sounds yummy. Thanks --
>> Oh, do you use one of the thicker yoghurts like Greek or are you using
>> just plain whatever yoghurt?
>> Janet
>
> I use a traditional plain yoghurt, it is sold as a whole milk "Bulgarian"
> yoghurt that uses the countries name in its product title but is made in
> the US.
>
> http://www.whitemountainfoods.com/bulgarian_yogurt.htm
> --
> JL

I love the whole milk yoghurts. It means a trip to the food co-op to get
it. It is hard to get just plain yoghurt these days, everything is flavored
with something or other. Thanks
Janet

"Dee Dee" > wrote in message
...
>
> "Janet B." > wrote in message
> ...
>>
>> "Joseph Littleshoes" > wrote in message
>> .. .
>>> Janet B. wrote:
>>>
>>> I hesitate to mention my cucumber sauce cause its the same, from my
>>> head, its just a peeled, seeded cucumber, squeezed of as much water as
>>> one can and pureed with garlic, lemon juice, plain yoghurt and salt &
>>> pepper, an optional choice is a bit of buttermilk, gives a nice tartness
>>> to the mix.
>>>
>>> I got it from a local "eat a pitta" place where it is served with
>>> falafel and humus. I will serve it with fish and sometimes use it as a
>>> salad dressing.
>>> --
>>> JL
>>>
>> Why hesitate? I'm going to plant that idea in my mind for summer when I
>> have more cucumbers than zucchini. It sounds as though it would make a
>> good salad dressing, dip, sandwich spread. It sounds yummy. Thanks --
>> Oh, do you use one of the thicker yoghurts like Greek or are you using
>> just plain whatever yoghurt?
>> Janet
>
> Just strain the yoghurt if you want a thicker yoghurt.
> I've tried to taste the difference in yogurt I've made with regular plain
> yogurt and the Greek yogurts from TJ's, and we can't tell any difference.
> Actually it only takes 20 minutes to strain it. 1-2 hours depending on how
> dry you want it.
> Dee Dee
If I'm lucky, I can find plain yoghurt at one of the stores. It seems
everyone wants a flavor.
Janet

"Janet B." > wrote in message
...
>
> "Dee Dee" > wrote in message
> ...
>>
>> "Janet B." > wrote in message
>> ...
>>>
>>> "Joseph Littleshoes" > wrote in message
>>> .. .
>>>> Janet B. wrote:
>>>>
>>>> I hesitate to mention my cucumber sauce cause its the same, from my
>>>> head, its just a peeled, seeded cucumber, squeezed of as much water as
>>>> one can and pureed with garlic, lemon juice, plain yoghurt and salt &
>>>> pepper, an optional choice is a bit of buttermilk, gives a nice
>>>> tartness to the mix.
>>>>
>>>> I got it from a local "eat a pitta" place where it is served with
>>>> falafel and humus. I will serve it with fish and sometimes use it as a
>>>> salad dressing.
>>>> --
>>>> JL
>>>>
>>> Why hesitate? I'm going to plant that idea in my mind for summer when I
>>> have more cucumbers than zucchini. It sounds as though it would make a
>>> good salad dressing, dip, sandwich spread. It sounds yummy. Thanks --
>>> Oh, do you use one of the thicker yoghurts like Greek or are you using
>>> just plain whatever yoghurt?
>>> Janet
>>
>> Just strain the yoghurt if you want a thicker yoghurt.
>> I've tried to taste the difference in yogurt I've made with regular plain
>> yogurt and the Greek yogurts from TJ's, and we can't tell any difference.
>> Actually it only takes 20 minutes to strain it. 1-2 hours depending on
>> how dry you want it.
>> Dee Dee
> If I'm lucky, I can find plain yoghurt at one of the stores. It seems
> everyone wants a flavor.
> Janet

I know they do. If I want a flavor, I add some pomegranate/blueberry juice
and dried blueberries to the bottom of a cup and let it sit a while. Or
cherry etc. The list goes on. Some of that flavored stuff at the store can
get pretty slimey to me -- but it works in a pinch to stave off hunger when
you're out and about.
Dee Dee

Dee Dee wrote:

> "Janet B." > wrote in message
> ...
>
>>"Dee Dee" > wrote in message
...
>>
>>>"Janet B." > wrote in message
...
>>>
>>>>"Joseph Littleshoes" > wrote in message
ET...
>>>>
>>>>>Janet B. wrote:
>>>>>
>>>>>I hesitate to mention my cucumber sauce cause its the same, from my
>>>>>head, its just a peeled, seeded cucumber, squeezed of as much water as
>>>>>one can and pureed with garlic, lemon juice, plain yoghurt and salt &
>>>>>pepper, an optional choice is a bit of buttermilk, gives a nice
>>>>>tartness to the mix.
>>>>>
>>>>>I got it from a local "eat a pitta" place where it is served with
>>>>>falafel and humus. I will serve it with fish and sometimes use it as a
>>>>>salad dressing.
>>>>>--
>>>>>JL
>>>>>
>>>>
>>>>Why hesitate? I'm going to plant that idea in my mind for summer when I
>>>>have more cucumbers than zucchini. It sounds as though it would make a
>>>>good salad dressing, dip, sandwich spread. It sounds yummy. Thanks --
>>>>Oh, do you use one of the thicker yoghurts like Greek or are you using
>>>>just plain whatever yoghurt?
>>>>Janet
>>>
>>>Just strain the yoghurt if you want a thicker yoghurt.
>>>I've tried to taste the difference in yogurt I've made with regular plain
>>>yogurt and the Greek yogurts from TJ's, and we can't tell any difference.
>>>Actually it only takes 20 minutes to strain it. 1-2 hours depending on
>>>how dry you want it.
>>>Dee Dee
>>
>>If I'm lucky, I can find plain yoghurt at one of the stores. It seems
>>everyone wants a flavor.
>>Janet
>
>
> I know they do. If I want a flavor, I add some pomegranate/blueberry juice
> and dried blueberries to the bottom of a cup and let it sit a while. Or
> cherry etc. The list goes on. Some of that flavored stuff at the store can
> get pretty slimey to me -- but it works in a pinch to stave off hunger when
> you're out and about.
> Dee Dee
>
>
>
I can chug a pint of strawberry kefir in an embarrassingly short time
--
JL

"Joseph Littleshoes" > wrote in message
.. .
> Dee Dee wrote:
>
>> "Janet B." > wrote in message
>> ...
>>
>>>"Dee Dee" > wrote in message
.. .
>>>
>>>>"Janet B." > wrote in message
...
>>>>
>>>>>"Joseph Littleshoes" > wrote in message
>>>>>news:d2e81$46af91e1$4396f692$11044@DIALUPUSA. NET...
>>>>>
>>>>>>Janet B. wrote:
>>>>>>
>>>>>>I hesitate to mention my cucumber sauce cause its the same, from my
>>>>>>head, its just a peeled, seeded cucumber, squeezed of as much water as
>>>>>>one can and pureed with garlic, lemon juice, plain yoghurt and salt &
>>>>>>pepper, an optional choice is a bit of buttermilk, gives a nice
>>>>>>tartness to the mix.
>>>>>>
>>>>>>I got it from a local "eat a pitta" place where it is served with
>>>>>>falafel and humus. I will serve it with fish and sometimes use it as
>>>>>>a salad dressing.
>>>>>>--
>>>>>>JL
>>>>>>
>>>>>
>>>>>Why hesitate? I'm going to plant that idea in my mind for summer when
>>>>>I have more cucumbers than zucchini. It sounds as though it would make
>>>>>a good salad dressing, dip, sandwich spread. It sounds yummy.
>>>>> Thanks -- Oh, do you use one of the thicker yoghurts like Greek or
>>>>>are you using just plain whatever yoghurt?
>>>>>Janet
>>>>
>>>>Just strain the yoghurt if you want a thicker yoghurt.
>>>>I've tried to taste the difference in yogurt I've made with regular
>>>>plain yogurt and the Greek yogurts from TJ's, and we can't tell any
>>>>difference. Actually it only takes 20 minutes to strain it. 1-2 hours
>>>>depending on how dry you want it.
>>>>Dee Dee
>>>
>>>If I'm lucky, I can find plain yoghurt at one of the stores. It seems
>>>everyone wants a flavor.
>>>Janet
>>
>>
>> I know they do. If I want a flavor, I add some pomegranate/blueberry
>> juice and dried blueberries to the bottom of a cup and let it sit a
>> while. Or cherry etc. The list goes on. Some of that flavored stuff at
>> the store can get pretty slimey to me -- but it works in a pinch to stave
>> off hunger when you're out and about.
>> Dee Dee
>>
>>
>>
> I can chug a pint of strawberry kefir in an embarrassingly short time
> --
> JL

I love that. And I like blueberry the best.
Dee Dee

"Janet B." > wrote

> If I'm lucky, I can find plain yoghurt at one of the stores. It seems
> everyone wants a flavor.

I've only been able to find plain yogurt in large containers.
All the 'cup' sizes are flavored. That's in the usual supermarkets.

nancy

"Nancy Young" > wrote in
:

>
> "Janet B." > wrote
>
>> If I'm lucky, I can find plain yoghurt at one of the stores. It seems
>> everyone wants a flavor.
>
> I've only been able to find plain yogurt in large containers.
> All the 'cup' sizes are flavored. That's in the usual supermarkets.
>
> nancy
>
>
>

That's cause it is a easy lunch sack snack.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" > wrote

> "Nancy Young" > wrote

>> "Janet B." > wrote
>>
>>> If I'm lucky, I can find plain yoghurt at one of the stores. It seems
>>> everyone wants a flavor.
>>
>> I've only been able to find plain yogurt in large containers.
>> All the 'cup' sizes are flavored. That's in the usual supermarkets.

> That's cause it is a easy lunch sack snack.

But not in plain?

nancy

"Nancy Young" > wrote in message
. ..
>
> "Janet B." > wrote
>
>> If I'm lucky, I can find plain yoghurt at one of the stores. It seems
>> everyone wants a flavor.
>
> I've only been able to find plain yogurt in large containers.
> All the 'cup' sizes are flavored. That's in the usual supermarkets.
>
> nancy
Unfortunately, around here flavoring applies to large containers as well.
An unknown someone and I are on the lookout for the one large container of
plain yogurt at a local large chain. I'm not going to arm wrestle for the
darn thing, but I know some day we will meet over the yogurt }
Janet

In article >,
"The Joneses" > wrote:
>
> What's the name of that salad with cracked wheat & made with cucumbers?
> Edrena


Tabbouleh? No tzaziki there, I think.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007