2- I have no dog in this fight but comparing tzatziki to ranch seems like a recipe for pissing off most of the Mediterranean.
3- if you only have shitty dry grocery store pitas, you can put them in a colander over a pot of boiling water for like 15 seconds per side, works a treat.
What's the worst that can happen with pissing off someone from the Mediterranean? Display their super hairy shoulders as a sign of aggression? Offer up some weird alcoholic distillate that tastes like old spices and gasoline?
I'm probably in the minority here but I love it when Vince shares his cooking tricks. This sounds money and looks it in the pics. Also, I have wondered just WTH this was called "but have you ever made toum". I used to go to this spot in Glendale CA, swore it was a guy and his wife opening their house to us to serve Kebabs, but that sauce was AMAZING, but be aware of who is downwind of you the rest of the day hehe.
Not sacrilege at all! I am not from those cultures, but worked for multiple years as a server in Lebanese and Egyptian restaurants. I would say the commercial Toum available - it is SO GOOD. And versatile, like for dipping raw veg in.
Any particular reason to use a box grater for the onion instead of a food processor?
I use this tea-towel strain method when I make meatloaf (usually a mirepoix, not just onions) and it works great, but I definitely just throw everything in the food processor and pulse to the consistency I like instead of grating and/or chopping.
1- 100% would eat until I hated myself
2- I have no dog in this fight but comparing tzatziki to ranch seems like a recipe for pissing off most of the Mediterranean.
3- if you only have shitty dry grocery store pitas, you can put them in a colander over a pot of boiling water for like 15 seconds per side, works a treat.
What's the worst that can happen with pissing off someone from the Mediterranean? Display their super hairy shoulders as a sign of aggression? Offer up some weird alcoholic distillate that tastes like old spices and gasoline?
I'm probably in the minority here but I love it when Vince shares his cooking tricks. This sounds money and looks it in the pics. Also, I have wondered just WTH this was called "but have you ever made toum". I used to go to this spot in Glendale CA, swore it was a guy and his wife opening their house to us to serve Kebabs, but that sauce was AMAZING, but be aware of who is downwind of you the rest of the day hehe.
I'd eat the hell out of this. Thank you.
Unrelated but of equal importance, I forgot about your ridiculous thumbs.
I think I read somewhere that they used Vince's hands for the Man-hands episode of Seinfeld.
Vince's enormous hands are an established part of the Frotiverse:
https://www.tumblr.com/schnitzel-bob/186830270444/episode-168?source=share
I hate that I re read Frot fiction from a guy named Bob.
Enjoy my like, it means nothing.
You'll be back for more!
One possible shortcut is that Trader Joe's and Aldi have versions of toum--or is that sacrilege?
Not sacrilege at all! I am not from those cultures, but worked for multiple years as a server in Lebanese and Egyptian restaurants. I would say the commercial Toum available - it is SO GOOD. And versatile, like for dipping raw veg in.
Great to know!
Zach's approach for hash browns was an amazingly simple game changer for me.
Any particular reason to use a box grater for the onion instead of a food processor?
I use this tea-towel strain method when I make meatloaf (usually a mirepoix, not just onions) and it works great, but I definitely just throw everything in the food processor and pulse to the consistency I like instead of grating and/or chopping.
Dunno, seemed like less work, but who knows? I haven’t tried your way before.
Nerds.
I've never actually tried grating as it seemed like that would take longer. I could very well be mistaken.
I used your tip for my soup mirepoix tonight, worked great. Don’t know why I’ve never done that before.