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blopez34

Active member
Alright, I’m gonna admit something as a guy who grills a lot. I don’t always feel like making tzatziki from scratch, especially if I’ve already got meat going, sides going, everything. Sometimes I just want to grab something decent and keep it moving.

So I’m curious, are there actually any good store-bought tzatziki brands out there?

I’ve tried a few and some are way too thin or just taste off, like they’re missing that real garlic and yogurt balance. I’ve heard brands like Boar’s Head and Cedar’s are supposed to be better, but I haven’t really found one that tastes as good as homemade.
 
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Alright, I’m gonna admit something as a guy who grills a lot. I don’t always feel like making tzatziki from scratch, especially if I’ve already got meat going, sides going, everything. Sometimes I just want to grab something decent and keep it moving.

So I’m curious, are there actually any good store-bought tzatziki brands out there?

I’ve tried a few and some are way too thin or just taste off, like they’re missing that real garlic and yogurt balance. I’ve heard brands like Boar’s Head and Cedar’s are supposed to be better, but I haven’t really found one that tastes as good as homemade.
Boar's Head!
 
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Reactions: Annpr
Trader Joe’s Vegan tzatziki is quite good. Give it a try. It’s thick and all ingredients come together. Unlike their regular one that’s thin with slices of cucumber.
 
Alright, I’m gonna admit something as a guy who grills a lot. I don’t always feel like making tzatziki from scratch, especially if I’ve already got meat going, sides going, everything. Sometimes I just want to grab something decent and keep it moving.

So I’m curious, are there actually any good store-bought tzatziki brands out there?

I’ve tried a few and some are way too thin or just taste off, like they’re missing that real garlic and yogurt balance. I’ve heard brands like Boar’s Head and Cedar’s are supposed to be better, but I haven’t really found one that tastes as good as homemade.
 
I will agree that tzatziki is an absolute must for any BBQ. So this is what I do if i don't have time to make my own. I buy a relative good brand and then add vinegar, salt and olive oil and more garlic if necessary. These are the four ingredients usually missing or low. It will taste much better!
 
Alright, I’m gonna admit something as a guy who grills a lot. I don’t always feel like making tzatziki from scratch, especially if I’ve already got meat going, sides going, everything. Sometimes I just want to grab something decent and keep it moving.

So I’m curious, are there actually any good store-bought tzatziki brands out there?

I’ve tried a few and some are way too thin or just taste off, like they’re missing that real garlic and yogurt balance. I’ve heard brands like Boar’s Head and Cedar’s are supposed to be better, but I haven’t really found one that tastes as good as homemade.
Alright, I’m gonna admit something as a guy who grills a lot. I don’t always feel like making tzatziki from scratch, especially if I’ve already got meat going, sides going, everything. Sometimes I just want to grab something decent and keep it moving.

So I’m curious, are there actually any good store-bought tzatziki brands out there?

I’ve tried a few and some are way too thin or just taste off, like they’re missing that real garlic and yogurt balance. I’ve heard brands like Boar’s Head and Cedar’s are supposed to be better, but I haven’t really found one that tastes as good as homemade.
Cedar’s
 

Favorite Cuts of Lamb to Cook?

I’ve realized that with lamb, the cut really drives everything. I love cooking it, but I don’t treat every piece the same. For example, I’m a big fan of lamb chops on the grill—simple seasoning, high heat, and they come out perfect. But if I’m working with a shoulder, I’m going low and slow, usually braised until it’s falling apart. A leg of lamb feels like more of a centerpiece, something to roast and serve for a gathering.

Even ground lamb has its place. I’ve used it for things like meatballs or stuffed dishes, and it takes on flavor beautifully. I feel like I’ve only scratched the surface, though. There are so many cuts, and I’m sure each one has its ideal method.

What are your favorite cuts of lamb to cook, and how do you usually prepare them? Looking for new ideas to try.

Thoughts on Regional Greek Olive Oils?

I’ve recently started paying closer attention to Greek olive oil, and I’m realizing how much regional variation there seems to be. I always knew Greece produced incredible olive oil, but I didn’t fully understand how different oils from Crete, Kalamata, Lesvos, Peloponnese, and other regions can taste from one another.

Some people describe certain oils as peppery, grassy, buttery, fruity, or even slightly spicy, and I’d love to learn how to identify these differences better. I’m especially interested in what makes each region unique. Is it mostly the olive variety, the climate, the soil, or the production methods?

For those of you who really know Greek olive oil, how did you start learning? Are there specific regions or producers that are good starting points for beginners? I’d also love recommendations for oils that really represent their region well.

Best Grill for Souvlaki?

I was reading something earlier and somehow ended up in a completely unrelated debate about grilling souvlaki, which got me thinking.

We started talking about what actually makes it taste better. One person was saying gas grills are just as good and much easier to control. I can understand that, but I’ve always leaned toward charcoal because it feels like you get more flavor from it. Then someone else chimed in and said charcoal is the way to go, but only if you’re using wood-based or natural briquettes.

Now I’m curious what people here think, especially those who make souvlaki often.

Do you notice a real difference between gas and charcoal? And if you use charcoal, does the type actually matter to you?

Do you make gemista with or without meat?

I grew up eating Gemista both ways, and now I’m realizing how divided people are on this. In my family, we usually made them without meat with just rice, herbs, and lots of olive oil, but I know plenty of people who swear they’re not really gemista unless there’s ground meat in the filling.

Lately I’ve been wondering what’s actually more traditional, or if it just comes down to region and family habits. I love the lighter, oil-based version, especially in the summer, but I can see the appeal of the heartier meat version too.

So I’m curious—how do you make your gemista? With meat, without, or both depending on the occasion? And if you feel strongly about it, what makes your version the “right” one?

Best way to cook gigantes beans?

I recently picked up a bag of dried gigantes beans from Greece, and I want to do them justice. I’ve had gigantes plaki at tavernas before and loved how soft and creamy the beans were, with that rich tomato sauce and olive oil.
Now that I have the real thing at home, I’m curious, what’s the best way to cook them? Do you soak overnight or use a quicker method? And when it comes to flavor, do you go traditional with tomato, onion, and herbs, or do you keep it simpler?

I’ve seen some recipes that bake them, others that simmer them on the stove, and even a few that finish them in the oven after cooking. Not sure which method gives the best texture and flavor. How do you get them perfect?
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