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

Roger Mills wrote:

>>>Tristan Mc Leay <conlang@T...> wrote:
>>>
>>>
>>>
>>>>As for 'gyros', I think it's normally pronounced /suvla:ki/
>>>>hereabouts (and spelt 'souvlaki'), based on the description. Usually
>>>>acquired from fish-and-chips shops.
>>>>
>>>>
>Charlie wrote:
>
>
>>>According to the cookbook "Ethnic Cuisines," souvlaki is the Greek
>>>equivalent of the Turkish shish kebab, i.e., meat (and other things)
>>>skewered and grilled.
>>>
>>>
>
>Yes, certainly in my experience: picnic at the homes of Greek friends; meals
>in several echt-Greek restaurants in Detroit (big Greek population there);
>encounters with gyros in same and at street festivals.
>
>
>>Souvlaki in my usage are certainly not shish kebabs and satisfy your
>>definition of gyros. I'm stunned to discover there's any other meaning.
>>  And considering how many fish-and-chips shops are run by Greeks, it
>>seems at least a little bit odd.
>>
>>
>
>Historically, even in the US, Greek immigrants are noted for the quantity,
>if not always the quality, of their restaurants.
>
>The thing about gyros is the nature of the meat: a mixture of beef and lamb
>made into a longish loaf thing (I don't know what holds it together,
>however); run through longitudinally with a spit and roasted vertically in
>(nowadays) an electric oven (it has a red-hot glowing coil like a heater or
>hot-plate; not the sort of equipment found in the average home kitchen,
>though I suppose you could do it over or next to an open fire, but someone
>would have to keep turning the spit).
>As the outside cooks, thin slices are removed vertically and put into a
>pita, along with chopped tomato, lettuce, yogurt and maybe cucumber.
>Delicious but messy. Does that description match your Australian "souvlaki"?
>
>
That would be a doner Kebab, at least in the UK.  Found in chip shops.