gyro meat, where to get outside restaurant?

[slowzuki]

We make the meat ourselves sometimes, its not hard, tastes just like, well we call them donairs up here but they are gyros to you guys. Never made tzeki sauce but the sweet sauce is easy, made with condensed milk and a few other things.

I'll see if my wife still has the recipes.

 

[Soundguy]

yep.. I've got at least 2 recipies.. one using greek yogurt the other using sour cream.

i'll add that one to my collection as well, thanks.

soundguy

 

[Larry Caldwell]

The only place I ever ate gyros was Chicago in the late 70s and at a county fair in Pennsylvania in 1993. I liked them both times but have never seen any in my part of the country, but that may only be because I've seldom eaten in any of the Greek food places.:laughing:

Don't feel left out. If it weren't for one really good Greek restaurant in town, we wouldn't have Gyros here either. I have no idea why Americans have an obsession with hamburgers when Gyros taste better and are healthier. I spent time kicking around Europe and the Middle East, and got a real taste for them. There's a gyro stand on just about every corner for thousands of miles, and they are all good.

Hey, American tastes can change. When I was in college in the '60s, I used to buy chicken wings at the meat market for 9 cents a pound (1/5 the cost of whole chicken), because nobody wanted them. Now, they cost more than drumsticks and are twice the cost of whole chicken, just because some bar started serving hot wings at a football party.

Our Greek restaurant makes chicken gyros, beef gyros and traditional gyros. I like the traditional so well I have never tasted the others.

 

[Bird]

Hey, American tastes can change. When I was in college in the '60s, I used to buy chicken wings at the meat market for 9 cents a pound (1/5 the cost of whole chicken), because nobody wanted them. Now, they cost more than drumsticks and are twice the cost of whole chicken, just because some bar started serving hot wings at a football party.

Amazing, ain't it? As you said, no one wanted those old worthless wings way back there, but they sure do now. And in the late 50s/early 60s, I not only ate lots of shrimp and fish because I liked it, but also because it was so cheap compared to beef, pork, and chicken.

Our Greek restaurant makes chicken gyros, beef gyros and traditional gyros. I like the traditional so well I have never tasted the others.

I guess the traditional is all I've ever had. But I'm the same way about Schlotsky's. I like the original enough that I've never tried anything else on their menu.

 

[MossRoad]

Don't feel left out. If it weren't for one really good Greek restaurant in town, we wouldn't have Gyros here either. I have no idea why Americans have an obsession with hamburgers when Gyros taste better and are healthier. I spent time kicking around Europe and the Middle East, and got a real taste for them. There's a gyro stand on just about every corner for thousands of miles, and they are all good.

Hey, American tastes can change. When I was in college in the '60s, I used to buy chicken wings at the meat market for 9 cents a pound (1/5 the cost of whole chicken), because nobody wanted them. Now, they cost more than drumsticks and are twice the cost of whole chicken, just because some bar started serving hot wings at a football party.

Our Greek restaurant makes chicken gyros, beef gyros and traditional gyros. I like the traditional so well I have never tasted the others.

I read somewhere that if the NFL stays on strike, the price of chicken wings will drop. Good for us! :thumbsup:

All I used to eat was the wings when I was a kid. I miss them. Now I buy chicken quarters. It is the thigh and leg. They are always 69 cents a pound at the store.

 

[MossRoad]

I guess the traditional is all I've ever had. But I'm the same way about Schlotsky's. I like the original enough that I've never tried anything else on their menu.

See, I have to try new stuff often. Why go to a restaurant and get something that you can make at home, like a burger or steak? I love trying new food. For example, I've been sampling different types of sushi lately. Guess what? I don't like any of it! :laughing:

I also used to fish for trout. I have tried it baked, broiled, poached, fried... just about every way known to man. I have come to the conclusion that I just don't like trout! But at least I KNOW I don't like trout!

 

[Bird]

I have come to the conclusion that I just don't like trout! But at least I KNOW I don't like trout!

I don't guess I've ever eaten a trout that I didn't like. I had a brother in Alaska who loved to fish for lake trout but didn't like to eat them until I cooked up a batch as the Cajuns do "blackened redfish". After that he liked blackened trout very much.:laughing:

 

[GGB]

This is making me hungry! I love gyros, but have to be sure I'm not meeting anyone else face to face that day....I love the garlic in the cucumber sauce, but it really stays with you.

I also love fresh caught trout, but I wasted a lot of good fish learning to prepare it properly. About 30 years ago I went trout fishing with my father and several of his friends. I had never had trout to eat before, so I brought home nine nice trout. No one gave me any instruction on how long to cook or how to prepare, so all I ended up with was rubbery fish with ridiculous bones to fight because I was WAY overcooking it. It was nearly 15 later that I discovered that the key was not to overcook-then you can easily pull out the bones from the meat. Live and learn!

My favorite method is grilling the whole trout using wood chips for your favorite smoke flavor. We like to season with Cavender's Greek Seasoning, and put a couple pats of butter along with some onion and lemon pieces in the chest cavity. Then, and most importantly, don't overcook!

Serve with your favorite veggies, or even try some as an appetizer on crackers and cream cheese with capers, and naturally, your favorite beverage. Dirty martinis work well here!

GGB

 

[Larry Caldwell]

I had great trout once in the Pyrenees. It was a Basque cooking specialty, so I gave it a try. It had a golden crust that held the moisture in. Very tasty. If I ever have time to go fishing, I'll try to find the recipe. Two years 29 days to retirement, but who's counting?

 

[Soundguy]

I don't guess I've ever eaten a trout that I didn't like. I had a brother in Alaska who loved to fish for lake trout but didn't like to eat them until I cooked up a batch as the Cajuns do "blackened redfish". After that he liked blackened trout very much.:laughing:

i love grilled trout..

soundguy