57 headed to 78.

Wife and I marinated some chicken for chicken shawarma. Got all the ingredients to make some, but instead of tahini I made tzatziki. Shawarma and souvlaki are similar, but IMO Greek souvlaki is better (usually made with pork or lamb) and the tzatziki is better than tahini.

MACS wrote:

Does California not know about Italian beefs?

Went to three stores - Walmart, Safeway, and grocery outlet. No Italian beef. Looking at stores online in a bigger radius and every search says no results.

It's an easy staple for trackside. Comes in 5lbs buckets already cooked, just frozen in its own juices. Throw it in a pot or a crockpot, heat and serve. Does fine letting it cool and use for leftovers.

danmdevries wrote:

Tzatziki is a sauce made with greek yogurt, minced garlic, minced cucumber, minced dill, olive oil, lemon juice and salt.

In Greek restaurants they bring you a bowl of it and bread to dip in it. It's delicious. They also use it on the Souvlaki sammiches as a condiment. Pita bread... seasoned and roasted pork... tomatoes, red onions and tzatziki. Amazingly good.

MACS wrote:

And I know what you’re saying about “banker’s hours” but I look at it this way, they have skills / knowledge that I don’t have and I’d rather have them do the work than me tackling it and taking 3 times as long to do…or worst yet, do a shoddy job that should have been left to professionals.

Palama wrote:

No time to ship it in. On site at laguna seca finalizing my menu for our staff.

I'm tempted to get some chuck roasts and make it from scratch.

danmdevries wrote:

No California has no idea what Italian beef is. They will think it is some sort of new Impossible Burger. You can ship it from Portillos or Vienna Beef. That’s what I did.

HockeyDad wrote:

I’ve considered it a few times but haven’t made it myself yet.

HockeyDad wrote:

Excited for my fraternity reunion with the guys I pledged with 40 years ago. I leave tomorrow, no later than 9:00 am, for a two hour drive in time to have lunch with a brother before the event officially begins in the evening. Open bar. Shula's Steak House. Time at the frat house. Major partying. Time and meals at the frat house. Should be an amazing experience. I have' not spoke with all but a few in like 20-40 years. It will be great to catch up! And, I am going to make certain a current pledge has to meet me at the university lap pool early Saturdays morning to take me in as a guest so I can swim laps there like I used to too.

Tile tile folks are doing the cement board, then will cover it with some type of water proofer. Supposedly going to stink. I don't care about stink as long as they continue making progress every successive workday.

If they finish early I can get to the pool this afternoon/evening.=d>

rfenst wrote: