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Lham
The other red sandwich meat | |
Mmmm, sandwiches - gotta love 'em! So many tasty fillings! Beef, pastrami, cheese, ham, chicken, turkey, but not too often lamb...
I'm not any kind of food buff, I'm not exactly sure what diferentiates pork from ham (other than the colour and flavour - but they're both from the same animal), so isn't
there some way of producing a cheap thin lamb-type meat that we could enjoy with mint mayonnaise in sandwiches?
By "lamb-type meat", by the way, I mean a kind of processed lamb (a la ham) - not a nasty synthetic lamb substitute.
How to can lamb:
http://www.recipezaar.com/98280
[Amos Kito, Nov 27 2004]
Gryos recipe
http://www.netcooks...ndwiches/Gyros.html
though a quick google image search suggests that gyros is very much a kebab, as postpub Brits might know it. [calum, Nov 28 2004]
döner kebab
http://en.wikipedia.../wiki/D%F6ner_kebab
[FarmerJohn, Nov 28 2004]
[link]
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//mint mayonnaise //
Good Grief! |
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...or regular mint sauce, if you preferred. |
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Gyros meat has a wonderful taste and texture (as I sense it), and you might feel like substituting mint/rosemary mayonnaise for the traditional cucumber sauce, but ?. You could probably cut a savory red pepper and eggplant quiche on the bias and produce a commendable gyros loaf. |
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Agreed, gyro meat can be very good. Other than that, I don't like the taste of lamb at all. |
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Gyro meat, what is that? Is it an American thing? I have to confess, I've never even heard of it... |
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Gyros are greek, I assumed, but now that you place the question... I don't know. They are popular in France and Australia, where I ate them for years ignoring it was lamb. |
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//cucumber sauce// Now, THAT is something I had never heard about. |
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I think they mean tzatziki. (Yoghurt, garlic, cucumber, lemon juice or vinegar, olive oil, salt.) |
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The best lamb sandwich you can have is hot roast lamb with mint jelly and fresh tomatoes. |
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Cold lamb sandwiches are excellent with tzatziki, lettuce and chopped spring onions. |
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Gyros (pronounced Yiross) are simply Greek Doner kebabs. Doner kebabs are Turkish or Lebanese. Australia, UK, Germany and a few other countries adopted the Doner kebab as a fast food. In the US it was the Gyros. They are fundamentally the same. |
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If you haven't experimented with mayonnaise then now might be the time. |
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Try:
A little honey stirred through mayo, with chips (fries)
Some Dijon mustard and mayo with ham or chicken
Minted mayo with cold lamb
Some Tabasco and mayo with grilled chicken (extraordinary !) |
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Gyros are also popular in NY. I think this one is highly Baked. |
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In Greece, the gyros meat is either pork or chicken. |
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[Pericles] You know that similar to gyros is taco al pastor where the main ingredient is spiced pork. |
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//In Greece, the gyros meat is either pork or chicken.// |
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The Turks aren't that fussed on pork. |
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I know, FJ. Do you like them? Actually, I never ever eat pork meat... but when it comes to tacos al pastor, I just can't help it. They're my second favorite mexican dish (huanzontles are #1). |
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I stopped eating gyros when I found out it was lamb. Don't ask why... I just can't eat lamb (or duck, or seafood, or turkey, or rabbit, or anything other than chicken). |
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Being on the Lham is not all it's cracked up to be. |
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//I just can't eat lamb (or duck, or seafood, or turkey, or rabbit, or anything other than chicken).// |
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You won't have much fun at my house, then. Turkey is probably the only meat we don't often eat. Rabbit Cacciatore is hard to pass up. Duck with Hoisin Sauce and Rice Pancakes is simply exquisite. Lamb Khorma with Coconut Rice and Coriander Yoghurt is to die for. Pot Roast Pork Rack with Orange Caramelised Onions is simply superb... etc. |
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So, is turkey a U.S. thing? When I lived in Denmark it wasn't to be found except at the SAS hotel and it was obvious that they didn't know how to cook it as it was chokingly dry. |
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I can find frozen turkeys at my local supermarket, at this time of year. Any time other than Christmas I would possibly find turkey leg steaks and breast meat, frozen or smoked, but probably not whole turkeys. I can usually buy processed or smoked turkey breast meat at the deli counter at my supermarket. |
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Turkeys are a native US bird, so I guess they're not that widespread. Certainly, chicken is far easier and quicker to farm. |
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Chicken meat consumption here has shot up from 1.2kg/person/year, in 1960, to 34.6kg/person/year, at present. This figure represents approximately 95% of all poultry meat consumption, according to the Australian Chicken Meat Federation Inc. The other 5% is comprised of duck, turkey, quail, pheasant and pigeon (a specialised, mostly Italian, market). |
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//You won't have much fun at my house, then// |
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Oh believe me, I would have fun. After all, I could still eat Rice Pancakes, Coconut Rice and Coriander Yoghurt and Orange Caramelised Onions (those sound yummy!). My toungue's lack of affection for meats has taught me to survive on side dishes. |
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Truth be told: I have never eaten rabbit, nor duck, nor sea food. I know I could eat them if someone, somehow, disguised them as chicken. Strange person, I am. |
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My younger brother would only eat food we told him was chicken. I still remember the time when one day while we were eating calamari in Spain somewhere, he looked up and told us all how much he liked the 'sea-chicken' today. The family started laughing and it began to dawn on Tim that perhaps his diet hadn't been as chicken-centric as he had previously been led to believe. |
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By the way, isn't a Gyro one of those Elephant-Leg things they slice strips of 'kebab' off before putting them into a pitta? |
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Kmlabs, I am an American, and I don't know what Gyros meat is, either. |
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[DesertFox]:It's basically when you get a chicken leg, stand it on its end and spin it very fast. |
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Bone, just for that freakin' sea-chicken story. |
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not sure about the Gyro, but those elephant leg thingies (nice description) are Lebanese (and probably other Middle Eastern). Kebabs are solid chunks I think. |
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