December 22, 2012

• food not funny

  gyros.  why? because they aren’t funny but food.

  gyros are of course Mediterranean, although most know them as Greek specifically  Why does that distinction matter?  because you can enter a Jerusalem restaurant and have them the same as a Greek restaurant.

  In denver metro:

  http://www.jerusalemrestaurant.com/JERUSALEMRest2/Sandwiches.html

  http://www.shishkabobgrill.com/sandwich.html

  http://denver.citysearch.com/profile/35790371/westminster_co/kabob_station.html

   

  if memory serves in order Jerusalem  indicates israeli origins Jewish or arabic I didn’t ask, shishkabob grill Lebanese, and Kabob Station – Syrian.  The point being its not longer Greek if anything else.

  -

  I didn’t watch this episode prior to making my version even if I have seen it before and remember it’s culinary wisdom.

  https://www.youtube.com/watch?v=_c3lr1HtR_E

  good eats – my big fat greek sandwich.

   

  I relied upon what I know a gyro is… a kind of meatloaf – typically served with  a funny named yogurt sauce onion and tomato with upsell on the feta cheese.

   

  I haven’t mae pita, flat or naan breads so I bought those

  along with an onion purple

  tomatoes

  yogurt

  cucumber

  ground lamb

  ground chuck

   voila, here the sandwich portion

   

  Ihad on hand

  garlic powder,

  eggs

  pretzels

  italian herb blend dried

  fresh ground pepper

   

  I figured I could whiz the pretzels about in the coffee grinder, add that and eggs and spices minus the garlic powder to the meats and mix them together.   it seriously needed more salt but cuss me for trying to avoid salt where I can.  cuss me for not getting perfect slices as I didn’t puree the lamb meat and it really if not both of them need it to be loafier..  in other words it was a classic case OF I have had lamb too lambie lamb and ug no thanks.  .. expecting this not the nearly tame lamb burger I  tried only to correct away some that taste.  oopsie.     boldness  it may not work but sometimes its helpful and it’s mostly a presentation thing to have perfect strips of gyro meat.  did I fail oh hell no.  I got an edible meal.  the cooks on hand said it was worthy of both eating and the effort praise worthy….as in they ate seconds.

   

  tsadziki sauce?  fancy name for yogurt with cucumber garlic….dill… spaced that one …add it- it tastes good.  mine edible and not a bad try I haven’t made it in along long over a decade I think time… so in a way I felbt like it was a first go for gyros… I’ve made the onion rings and diced tomatoes before.  I literally pelled the skin and cut the ends of a cucumber and pureed that together with yogurt and garlic… then strained it via a medium mesh huge can tuna strainer….with a coffee filter.  I don’t own cheese cloth.  I point out that this would be mega runn if you didn’t strain all the yogurt  and was still thin when I strained half of it… but you find a use for half a thing of yogurt unused?  I just don’t get to it.

   

  thus I ended up skipping thepicture  sorry.

   

  the lamb expert said later it is easier to get a signature taste with a more garlic and lemon juice with salt versus the hell of ingredients hither and dither

  sister pointed out I should be proud of anything and everything.

  her boss said it is very typical of the passionate cook to always look to improve.

  mmm.

   

  one thing I note for you is to thumb  or finger away a spot at the corners  of your loaf meat or gyro as you can pore the fat to the grease can…. you really don’t need to eat it   at least in one sitting.

  why four corners because I don’t remember my positions in the over and I cant so quickly  putz about with a pan bubblin hot.

  gyro meat is crustier so this means it’s by nature welllllllll done as in crusty over cooked.

  

  • 7:25 am
  • 4 Comments