Re: CHAT Re: Souvlaki (was most looked-up words)

On Wed, 8 Dec 2004 18:42:09 +0300, Dan Sulani <dansulani@...> wrote:
>
> is _food_! (I often have one for lunch!)
> Shawarma, OTOH, is what put the "junk" into "junk-food"! ;-)
> Seriously! IME, the "meat" that they press together into a cylinder
> is odds and ends that the meat producers couldn't get rid of any other way.
> It is usually somewhat tough and totally tasteless!
Meat odds and ends CAN be good..... like Mexican Chorizo which is made
with the leftovers but is oh so good with scrambled eggs and corn
tortillas.

>To remedy that,
> on top of the rotating cylinder of "meat", the schawarma vendors usually
> put a huge glob of fat (presumably beef or lamb). While the "meat"
> turns beside the vertical grill, the fat melts bit by bit and makes its way
> onto the stuff below, thus imparting any flavor one might taste!
> (Sometimes they add an onion to the fat on top so that it too can
> dribble down some flavor!)
I've heard in Mexico, taco vendors will do something like that...
chunk of meat on a vertical spit, but some put a pineapple on top so
it drips all over the meat. When I was there i never saw
that....usually the meat was already sliced thin and they'd keep it on
the grill to keep it hot.



>     Regarding the other types of meat: my family doesn't usually eat
> kebabs. If we cook chopped meat, it's usually patties
> done American style rather than Middle-Eastern kebabs.
>
The last time I had kebab, I was at a friend's house and he skewered
it, but then took it off so we could eat it. It was lamb, and buffalo
meat (ground up, like Steg's experience with Kebab). The buffalo was
excellent... very much like beef. We called it "Buffaloaf". It was
served up with couscous and grilled vegetables.

Speaking of bready things, I don't know how common it is elsewhere,
but here in California, a typical meal is clam chowder in a sourdough
breadbowl. It's excellent. Other thick chowder like soups can be
placed into it (nothing too liquid.. it soaks through the bread).
There is also the ubiquitous at parties spinach dip in a bread bowl as
well. You need good quality sourdough, preferably made fresh.

--
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but there's nothing that'll keep me here you know
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