Beet/Yogurt dip redux >> Here are some hints if you're traveling and want to make this for your host

M

marilynfl

Moderator
DO consider this six-sided grater for perfectly grated raw beets if you don't have a food processor with a grater. (see link, left side of grater)

DON'T assume that the fancy bottle of "Italian herbed OO" with dried herbs and a stick of rosemary sold in the bakery department for dipping purposes will substitute for the dried mint and a good fruity OO. IT WILL NOT. Those funky herbs and mediocre OO will overpower the poor beets

DON'T replace full-fat (TOTAL) Fage with anything else. I used the 2% and it was fluffy and not as...rich. (I had typed the word unctuous and then thought I should confirm that's what I meant (a word that means rich and creamy).

Ah, the word I'm thinking of is NOT unctuous

unc·tu·ous adjective ˈəŋ(k)-chə-wəs, -chəs, -shwəs

—used to describe someone who speaks and behaves in a way that is meant to seem friendly and polite but that is unpleasant because it is obviously not sincere.

http://www.bedbathandbeyond.com/store/product/9-inch-stainless-steel-6-sided-roll-handle-grater/1011899277?device=c&network=g&matchtype=&mcid=PS_googlepla_nonbrand_kitchenfoodprep_&gclid=COuP243opr8CFQmMaQodJaYAzw

 
odd. I bought some low fat Fage at Costco and it is thick thick thick. it might even be fat free.

It was my first purchase of this brand from Costco and I have been pleased. maybe it thins out quicker when adding other stuff to it, like the beets.

 
Could be, but the first batch of this stuff I used full-fat Fage for the first time.

It was not only thick, but had the exact same taste/texture as a really good sour cream. I was damned impressed. And the 2% just didn't carry it off as well.

 
Full-fat Fage is unbelievable!

It's as good as ice cream, with a bit of sweetener and some strawberries. My everyday yoghurt is the Kirkland, which is very good, but the f-f Fage is a real treat, and I don't even have to feel particularly guilty.

And I would have used unctuous the same way, Marilyn. I found a definition that says if you describe food or drink as unctuous, you mean that it is creamy or oily, and I think food writers must have been using the word in the creamy, sliding gently down, sense, so that its meaning is starting to change when food-related, with the negative aspects being omitted.

 
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