how?

"alejandro de tacobell" > wrote in message
oups.com...
> how?
>

Tell us what, if anything, you've investigated so far, through other
resources. Ingredients? Cooking methods? Anything?

> "alejandro de tacobell" > wrote in message
> oups.com...
>
>>how?
>>


Gaza the dumbass troll strikes again. Ignore the idiot.

alejandro de tacobell wrote:

> how?

Yes you can. Use Google to find a recipe for the meat. It
can be cooked in a pan like meat loaf.

alejandro de tacobell wrote:
> how?

Yes. Alton Brown showed how to do it on --Good Eats--.

You'll need a rotisserie, obviously, and a roll of very tightly
compacted ground meats.


J. Del Col

jadel wrote:

> alejandro de tacobell wrote:
> > how?
>
> Yes. Alton Brown showed how to do it on --Good Eats--.
>
> You'll need a rotisserie, obviously, and a roll of very tightly
> compacted ground meats.
>

You can bake the gyros as a meat loaf.

Dave Smith wrote:
> jadel wrote:
>
> > alejandro de tacobell wrote:
> > > how?
> >
> > Yes. Alton Brown showed how to do it on --Good Eats--.
> >
> > You'll need a rotisserie, obviously, and a roll of very tightly
> > compacted ground meats.
> >
>
> You can bake the gyros as a meat loaf.

Only if you want a non-gyroed gyro.

Anyway, Alton Brown's recipe is at foodnetwork.com.

J. Del Col

"alejandro de tacobell" > wrote in message
oups.com...
> how?
No.

http://www.kronosproducts.com/pages/products_frame.htm

Dimitri

How is this relevant to current films?

"alejandro de tacobell" > wrote in message
oups.com...
> how?
>

It isn't, grik trolls are at play in every corner !

Beware of Griks bearing ........

Anything

? "Seanie The Grikslapper" > ?????? ??? ??????
ups.com...
>
>
> It isn't, grik trolls are at play in every corner !
>
> Beware of Griks bearing ........
>
> Anything

Said the greatest BARBARIAN Turkish TROLL of all ages !
What a pathetic little parasite "it" is...

--
E' mai possibile, oh porco di un cane, che le avventure
in codesto reame debban risolversi tutte con grandi
puttane! F.d.A

Coins, travels and mo http://pg.photos.yahoo.com/ph/golanule/my_photos
http://gogu.enosi.org/index.html
http://www.romclub.4t.com/rabin.html

[malicious crossposting deleted]

alejandro de tacobell > wrote:

> how?

Considering the (now deleted) crossposting, I doubt you really want to
know or are even reading this. For those who do, here is what I posted
a couple of times before.

Making real gyros is not simple, I have to say. Do you have the
necessary equipment (a vertical, slowly revolving spit, akin to a
rotisserie), at least? Correctly made gyros or döner kebap is
definitely not a trivial undertaking for a home cook and, if one aims
for a really good result, is a challenge even to a skilled, professional
one. Here's how it is made: Most of the meat is sliced, the rest is
minced. Then, the meat is marinated overnight in a mixture of onion
juice, oil, salt and pepper. Then, the slices are arranged on the spit,
with the tight spaces between them filled with minced meat. The whole
thing is tightly formed and slowly cooked on the rotating spit, with the
meat getting "baked" together into a tight whole. Gradually, as the
outside gets cooked, one shaves off some meat with a sharp knife from
top to bottom, exposing, little by little, the raw interior to the heat,
and continuing in this way until all the meat is cooked and shaved off.
The cooked meat is, of course, supposed to be served throughout the
rather long process, with the juice/sauce that collects underneath.

Victor

Thank you Victor; it's always a treat to see the light of truth shine
through the murk. I can't tell you how disappointed I was when I was
first served that baloney-like substance when ordering gyros. I wonder
what the origin of that stuff is? I also find it interesting to see
that cooking technique ( the original) show up in the New World.
Puerco al Pastor in Mexico and Churrasco (beef) in Brazil are both
sliced and rotated on a spit.

D.M.

Excellent information as always, Victor--but what kind of meat is used
most often?I have been told, at various places, beef, or lamb, or
combination of beef and lamb. What kind of meat do you find is used
most often?

Thanks for any info.
Nancree

nancree > wrote:

> Excellent information as always, Victor--but what kind of meat is used
> most often?I have been told, at various places, beef, or lamb, or
> combination of beef and lamb. What kind of meat do you find is used
> most often?

Lamb (or mutton) is usual enough, but beef and pork are used often, too.
In döner kebap, the Turkish version, pork isn't used, of course, lamb or
mutton is typical, and beef possible but unusual. Chicken is sometimes
used too.

Victor

Sure! Get one of those twirling piano benches and an old bicycle wheel
and...oh, wait a minute. You mean the other kind, right?