What are you cooking?

[Beastije]

I totally get your confusion. I am always like 'yes I know this, this is that!!' and it is not language barrier but also just thinking something doesn't make it right.
Tahini is just fried and crushed sesame seeds. Mostly used in hummus and similar dips. Though I made a pasta sauce with tahini, lemon and pasta water with garlic. Was fine but nothing to write home about.
Tzatziky (btw pronounced with a d which blew my mind) is a speciality of each restaurant. The recipe is the same. Grated cucumber sans the water. Greek yoghurt. Spice blend including garlic and dill. But neither two restaurants (that make it and not buy it) have the same dip. Different texture, spice blend, use of olive oil... Never taste exactly the same but are always great.
I make this every week. Either a watered down version with just normal yoghurt. Or skyr/Greek yoghurt. Or if I have the time blend of yoghurt and curd cheese.
Funnily enough I detest dill. The smell, the pickle use, the dill sauce we have here with cream (barf). But I adore tzatziky....no clue why. Maybe I can taste the Greek islands?

 

[Beastije]

Speaking of pronunciation. In Greek, gyros is pronounced with a soft j. So jiro didn't expect that either

 

[gwand]

Tahini is puréed sesame seeds. Sesame seed butter. Very rich. Yes. Tatziki is Greek yogurt mixed with diced cucumber and onion and great extra virgin olive oil.

 

[jaylach]

Speaking of pronunciation. In Greek, gyros is pronounced with a soft j. So jiro didn't expect that either

I've had fights over how Gyro or jiro is pronounced My understanding would make it pronounced more like 'yero' than 'gyro' but we are both in the ballpark.

 

[MaloK]

Bulls Eye

The Old west hickory smoked one is amazing.

 

[jaylach]

The Old west hickory smoked one is amazing.

Haven't tried that one as the 'original' is the only one available at my local grocery. I guess that is one of the few downfalls with living in a small town.

I think that some of the brand preference just comes from getting used to using and being familiar.

LOL! I remember going to a Microsoft Global Summit in Seattle/Redmond WA in 2008. The first night was a buffet that was sectioned off by nationality as the Summit was international. I was at a table with others I only knew on-line but never actually met. I said that I'd be happy if they had BBQ and/or pasta. I chowed down as they had both. I also helped fill my plates... well a couple of plates... with Oriental stuff. It was all REALLY good.

 

[fishorama]

So, back to eggplant. What is the difference between "Japanese" small eggplant & big "regular' (Italian?) eggplant? I'm tempted to try the little kind since there's just 2 of us & husband is iffy.

Also, @gwand how are you smoking eggplant? Is it similar to grilled? (I'm trying hard to skip any other "smoking" references, lol).

I keep tahini in the fridge. It seems to last quite a while, but it gets very thick & needs to warm up. I use it mostly for hummus but have made tatziki a couple times. Also as a "pretend falfel" sauce. Chickpeas, flat leaf parsley, a bit of onion, sometime eggs to bind it together +/or a bit of cumin-type spices whizzed in a food processor. Then fried in olive oil in small 1+ inch patties (shallow not deep fried until brown). The sauce is tahini, lemon juice, garlic & salt, all over salad greens, tomato etc. Almost a dinner, it's making me hungry!

I believe yeero is correct, but I usually say djeero I think, it's been a while since I ordered any. May be a country by country difference like many middle eastern foods?

 

[Fishmanic]

I sometimes order veal parmagiana with a layer of eggplant at a restaurant. With red sauce it tastes good and gives you more to eat to fill you up. And I usually have leftovers for a second meal.

 

[Fishmanic]

I just finished cooking a big pot full of stuffed cabbage.

 

[Fish Fan1]

I smoke eggplant and then purée it with extra virgin olive oil, clove of garlic, some tahini and lemon juice. Then get pita bread and start dipping. It’s called Baba Ganoush, a middle eastern dish.

Though I am an avid home cook, I know very little about Middle Eastern cuisine.

Try your Baba Gnoush with roasted garlic.

Here's an example of roasted garlic, and this lady knows her stuff about baking in general:

How to Roast Garlic - Sally's Baking Addiction

Learn exactly how to roast garlic the easy way!

sallysbakingaddiction.com

 

[gwand]

I roast garlic quite often. I love to blend it with mash potatoes.

 

[MaloK]

I always have a couple months old Quebec garlic. Pickled with the 100/50/25/12.5/pinch, ratio.

100% White or cider vinegar.
50% Water.
25% Sugar. ( or less, to your taste but it's needed )
12.5% Salt.
Pinch of spices:

I use dried peppers like jalapenos or serranos. But other variation with bay leaf, black / green pepper
corns, mustard seeds, coriander seeds are pretty good too.

Prepare the brine by mixing everything except the spices in a cooking pot and bring to a simmering. stir until the sugar and salt completely dissolved.

Stop the fire, wait a little and add the spice, while still warm you can also put a TS of honey and leave to cool down. As soon as reached room temperature, pack your mason jars with fresh peeled garlic and other larger spices you want to add. Then fill them with the brine. Close hermetically give it a good shake...

Put it in the back of your refrigerator and try to forget about it for 3 months before opening...

 

[Fish Fan1]

I roast garlic quite often. I love to blend it with mash potatoes.

It's outstanding in mash potatoes, which is one of may favorite starch/sides.

 

[jaylach]

Ever try black garlic? Sort of like roasted garlic but with an extra kick. A bit pricey in a store but can be made at home. I made it once in a rice cooker on warm. Takes several days to make but good stuff.