Cheryl J
Chef Extraordinaire
Thank you for sharing your recipe, Steve. It looks and sounds wonderful! Copied and pasted.
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.
Gonna copy and paste that right away. Looks good.
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.
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.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.
Thanks, Aunt Bea! I'm glad you enjoyed it.I made this for lunch today and it is definitely a keeper!
I'm pretty sure that's tomato. It looks like tomato and Steve listed tomato as one of the toppings.What is the red stuff inside the wrap? Is it bell pepper?
I'm still pretty excited about this. Will report back when it's all said and done.