Doner kebab tonight

[robjh]

And gyros (pronounced yiros) in Greek, which is the same thing. Like döner in Turkish it comes from the word 'to turn'.

 

[Pro Tour Punditry]

Anyone else been round a factory where they are made?

Don't care. Walk away...

 

[vernon]

Anyone else been round a factory where they are made?

There's the post pub kebabs made with pureed reclaimed meat and there's shawarma's and German/Turkish kebabs made with slices of filleted meat. They're worlds apart Adrian though and like I said when I'm drunk I don't care about the meat's provenance I tend to shun UK kebabs when sober.

 

[swee'pea99]

"...you never know who the donor was, do you?" - Edna Everage

 

[threebikesmcginty]

The kebab shop I was at last weekend has the best salad/garnish/sauce. I even found myself eating the salad and thinking "wow!"

You could be thrown out of Scotland for that sort of nonsense.

 

[Globalti]

Patrick ought to marry a Lebanese girl; all his food fads would be sorted.

 

[Markymark]

Fair enough

I saw a doc about how cheap sausages we all love are made. Best not think about it too much.

 

[Hitchington]

I quite like Patrick's recipes... Couldn't be arsed to cook most of them myself, but they make good reading... And I'd use more garlic, personally.

...and lots more sauce, surely?

 

[Hitchington]

Back in the 80s I went out with a girl called Donna Kebab. True story.

 

[vernon]

Patrick ought to marry a Lebanese girl; all his food fads would be sorted.

The lebanese kebab that I had in Pigalle in Paris was one of the best ever....

 

[Pro Tour Punditry]

The lebanese kebab that I had in Pigalle in Paris was one of the best ever....

I think* the best kebab I ever had was from a small shop in a tiny "tourist village" near to Disneyland Paris - I was there for 14 days and must have visited half a dozen times. Even Mrs Marmion, who usually declines doner kebabs as "vile" feasted there with a degree of vigour.


*it's the best I remember although I may had had better when considerably under the influence of drink <Father Jack>

 

[theclaud]

I knew Llangollen was a bit backward, but bread in the fridge??!

 

[PK99]

I knew Llangollen was a bit backward, but bread in the fridge??!

At risk of being over foodie and nerdy... the staling of bread is not a drying out but a change in the starch from a gel state in fresh bread to a crystalline state in stale bread. The rate of staling is a maximum at 5C ie fridge temperature. At -5C staling stops.

So, room temp is good for short term storage, freezer is good for long term storage. Fridge is bad,

 

[threebikesmcginty]

I think* the best kebab I ever had was from a small shop in a tiny "tourist village" near to Disneyland Paris - I was there for 14 days and must have visited half a dozen times. Even Mrs Marmion, who usually declines doner kebabs as "vile" feasted there with a degree of vigour.


*it's the best I remember although I may had had better when considerably under the influence of drink <Father Jack>

Kebabs or andouillette, frogs legs and snails, it's a toughie.

 

[JoeyB]

Once again, inspired by a Cyclechat food thread, I nipped out this morning and bought some lamb mince. Knocked this up for lunch...

First attempt at homemade kebab, was proper nom nom!