Chef Moe
Region: US
Friday 09 October 2026 01:20:39 GMT
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Dinabeena :
I’m Greek, been making tzatziki for 50 years now, just like you did it with one exception;get the seeds out before you shred and salt the cucumber! (Slice it lengthwise and run a spoon down the middles) also, the people using vinegar are wrong; lemon juice is brighter. 😀 always love your posts!
2026-10-09 02:41:29
217
Damien! :
hey! im 15 with a learning disability. I just wanted to say your videos have helped me so so so much in learning to make things for myself, the way you explain and show things is so direct and easy to follow. I could never say this enough, but thank you, really
2026-10-09 01:27:50
322
A-Un :
Isn't this a gyro
2026-10-09 01:50:03
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Roastpig :
I'm your tightest fan
2026-10-09 01:23:56
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Zaharoula "Sugar" :
Hi chef Moe,great job on the tzatziki sauce✨️no vinegar,and less dill,old Greek lady here,as you can tell by the name,some day I will learn how to post pictures of my cooking. I love watching your videos 🥰your passion for cooking really shines through in every single post. Thanks for sharing your energy with us!Andiamo 🔥
2026-10-09 02:39:48
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marinoPostal :
Wagyu ground beef and regular 80/20 ground beef, negligible difference. Wagyu steak and prime grade steak on the other hand, HUGE difference and not just in price lol
2026-10-09 13:06:52
2
Mikey Lopez :
How do I make this
2026-10-09 05:45:52
7
Angelito :
$5.99 for one pound at Aldi compared to $8-$10 for one pound ground beef at Aldi.
2026-10-09 14:08:42
0
pyramidpi :
ouch pls.. no cheddar..feta cheese
2026-10-09 01:31:30
8
HandyHal :
I've never understood wagyu ground beef. Seems to me I could buy 75/25 for less money, same product. i've had this conversation with a butcher, and he agreed.
2026-10-09 11:59:19
2
jimjohns :
Shawarma would have a yogurt sauce
2026-10-09 04:36:14
0
klronshausen :
I’m puzzled why you’re treating the pita like a tortilla. What makes it pita is the pocket. Cut the round in half to get half-moon shapes. Now it’s easy to open the pocket and stuff the goodies in there. It is less likely to leak this way. Also, where is the shawarma seasoning? It’s a distinctive blend of herbs and spices, and there are many brands on the market. The smell is so heavenly that my vegan housemate wanted to know what that delicious aroma was. She says it’s good on chickpeas too. For toppings I would like the Mediterranean combination of bell pepper, red onion, tomato, and cucumber. And I’ll have my tzatziki with extra dill, no garlic. Not everyone loves the “stinking rose.”
2026-10-09 10:11:12
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Tina Rowinski :
Nice, yummy
2026-10-09 12:52:02
1
Saneright :
I bought that same wagyu. I’m trying this.
2026-10-09 09:39:44
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joelkano :
seed the cucumber first ppl
2026-10-09 08:33:15
1
proud mimi :
oh I might try this with deer meat!
2026-10-09 10:39:42
1
Saffia Karen Meek :
I bet that tzatziki sauce made the burger. sounds great.
2026-10-09 01:37:36
0
adriangatter :
Tzatziki not susiki
2026-10-09 11:07:41
0
pyramidpi :
lived in Greece for a year.. lemon juice.. sometimes lime
2026-10-09 01:28:59
7
Diana 🇸🇪 :
I love tzatsiki 😋😋😋. Have you tried Gyro?
2026-10-09 10:44:19
1
Brian The Foxstop :
Quick question; can the garlic be prepped with a garlic press instead of a microplane? Is it pretty much the same or does it change the garlic in a different way?
2026-10-09 10:57:38
1
NirdNana :
Chef, when you get the moisture out, it’s not just about straining it. You need to use a paper or tea towel and squeeze it out.
2026-10-09 13:23:27
0
JustMel :
Lemon and dill = refreshing Vinegar and dill = creamy pickle
2026-10-09 11:23:53
3
Jwade :
Gotta use feta 🔥 but looking good!
2026-10-09 13:11:48
1
Vic :
Hi chef how do you remain so positive? It’s inspiring
2026-10-09 03:58:48
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