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Old 04-25-2014, 07:17 PM   #21
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Thank you for sharing your recipe, Steve. It looks and sounds wonderful! Copied and pasted.
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Old 04-26-2014, 08:14 PM   #22
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Gonna copy and paste that right away. Looks good.
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Old 04-26-2014, 08:42 PM   #23
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I can't wait to try this!
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Old 04-27-2014, 12:00 PM   #24
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Originally Posted by Steve Kroll View Post
English cucumbers are the long thin ones. Often they come wrapped in plastic to help keep them fresh longer. Most larger supermarkets carry them these days.

Yes. They are marketed here as "burpless/seedless cucumbers. Awfully expensive though. I bought them before, but they were on sale. Do they work better than the other types? Do they taste better?
I think the cucumber seeds I planted are this type. I should have plenty cukes this season. Thats if they sprout? The seeds were old, but were still in the packaging.

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Gonna copy and paste that right away. Looks good.
I also copied and pasted the recipe.
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Old 04-27-2014, 12:51 PM   #25
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Yes. They are marketed here as "burpless/seedless cucumbers. Awfully expensive though. I bought them before, but they were on sale. Do they work better than the other types? Do they taste better?
I think the cucumber seeds I planted are this type. I should have plenty cukes this season. Thats if they sprout? The seeds were old, but were still in the packaging.



I also copied and pasted the recipe.
RB, in my opinion they are so superior to regular cucumbers, they are worth the extra price and are the only ones I buy. I personally don't mind paying more for something that's worth it. They have a milder flavor and there's no waste as they don't need to be peeled or seeded. We love them sliced paper thin on a mandolin along with white onion and dressed with rice wine vinegar mixed with sugar and white pepper. Yumm..
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Old 04-27-2014, 07:54 PM   #26
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I'm curious to what everybody thinks after trying it.
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Old 04-28-2014, 09:40 AM   #27
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With English cucumbers, I don't seed them and don't notice any seeds in the sauce. With other cucumber varieties, I probably would remove them.
I seed them to cut down on the amount of liquid. Even if I squeeze the grated cucumber, there seems to be more liquid that accummulates when the tatziki sits than when I seed the cukes. Besides, the girls like the seeds.
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Old 04-28-2014, 12:45 PM   #28
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Steve,

I made this for lunch today and it is definitely a keeper!

I made it with ground pork and I used 3/4 t of Morton's Tender Quick curing salt instead of the Kosher salt. I mixed it up yesterday, formed it into a chub using cling film and refrigerated it overnight. This morning I removed the cling film and wrapped it in aluminum foil. I baked it at 375 for 45 minutes and let it rest in the foil until it was warm. I served thin slices of it with black olives, grape tomatoes, red onion rings and cucumber slices all drizzled with Tzatziki. The only thing missing was the pita bread, darn those carbs!

Thanks again!
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Old 04-30-2014, 11:50 AM   #29
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I made this for lunch today and it is definitely a keeper!
Thanks, Aunt Bea! I'm glad you enjoyed it.
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Old 04-30-2014, 05:42 PM   #30
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What is the red stuff inside the wrap? Is it bell pepper?
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homemade, lamb, recipe, sauce

Homemade Gyros with Tzatziki Sauce [SIZE="4"][B]Gyros[/B][/SIZE] Serves 4 [B]Ingredients:[/B] [LIST] [*]1 lb ground lamb [*]1 1/2 tsp kosher salt [*]1/2 tsp ground black pepper [*]1 tbsp dried oregano [*]1 tbsp dried marjoram [*]1/4 tsp cayenne pepper [*]1/2 tsp onion powder [*]2 cloves of garlic, finely minced [/LIST] Toppings: chopped tomatoes, thinly sliced onions, cucumber tzatziki sauce (recipe follows) [B]Preparation:[/B] Preheat oven to 375F Mix all ingredients well and form into an elongated egg-shaped loaf. Place on a nonstick roasting rack with foil underneath to catch any drippings. Bake 45-60 minutes, or until the internal temp is 160F. Cover with foil and let stand for 5 minutes. Slice thin and serve on warm pita folds with chopped tomato, onion, and tzatziki sauce. For an authentic restaurant style touch, you can wrap them in foil for easier eating. [SIZE="4"][B]Tzatziki Sauce[/B][/SIZE] I usually make tzatziki a day ahead of time, as it helps the flavors develop. [B]Ingredients:[/B] [LIST] [*]1 16-oz container of plain Greek yogurt [*]1 English cucumber, peeled and shredded with a box grater [*]1 clove garlic, finely minced [*]1 tbsp olive oil [*]Juice from half a lemon [*]1 tsp dried dill [*]1/4 tsp salt, or to taste [/LIST] [B]Preparation:[/B] Lightly salt the shredded cucumber and let sit for 20-30 minutes. This will help pull excess water out of it. Wrap the cucumber in a paper towel and squeeze out as much water as possible. Mix everything together and let sit in the fridge for at least 2 hours or overnight. [IMG]http://i892.photobucket.com/albums/ac125/SteveKroll/Gyros.jpg[/IMG] 3 stars 1 reviews
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