View Full Version : Speaking of Kebabs in Canada they have a odd variation of the doner kebab
Pat Vegas
05-18-2016, 02:00 PM
Donair* originating in Nova Scotia
the meat is very similar to a doner. But all the blokes in the kebab shops are lebanese.
Apart from that the sauce is weird. it's sweet.
*She was in Byker Grove I think.
Burney
05-18-2016, 02:03 PM
Donair* originating in Nova Scotia
the meat is very similar to a doner. But all the blokes in the kebab shops are lebanese.
Apart from that the sauce is weird. it's sweet.
*She was in Byker Grove I think.
Lebanesers do shawarma, shurely? They'd have no truck with doner, which is Turkish.
Pat Vegas
05-18-2016, 02:05 PM
I think they just stole the idea and went with it. and gave it this weird donair name.
Sir C
05-18-2016, 02:06 PM
Lebanesers do shawarma, shurely? They'd have no truck with doner, which is Turkish.
German, surely? The doner, I mean.
I'm smoking another pork butt on Saturday; I've bought a hyperdermic to inject it with stuff beforehand.
Burney
05-18-2016, 02:10 PM
German, surely? The doner, I mean.
I'm smoking another pork butt on Saturday; I've bought a hyperdermic to inject it with stuff beforehand.
No.Definitely Turkish. The Berliners are lying.
https://en.wikipedia.org/wiki/Doner_kebab#South_Korea
Stop calling it a pork butt. It's a shoulder. We're English, dammit!
Sir C
05-18-2016, 02:13 PM
No.Definitely Turkish. The Berliners are lying.
https://en.wikipedia.org/wiki/Doner_kebab#South_Korea
Stop calling it a pork butt. It's a shoulder. We're English, dammit!
I definitely believe you because you have added a link to Wikipedia, which is always 100% reliable.
It's a shoulder when it comes from the butcher, but as the dish is being prepared in the Yanqui fashion, I'm afraid it becomes a butt.
TheCurly
05-18-2016, 02:20 PM
I definitely believe you because you have added a link to Wikipedia, which is always 100% reliable.
It's a shoulder when it comes from the butcher, but as the dish is being prepared in the Yanqui fashion, I'm afraid it becomes a butt.
Well technically it matters from which part of said pig said meat comes from.I believe the front shoulders are shoulders andf the rear are called hams.You may be making a pig ham Sir C
Burney
05-18-2016, 02:22 PM
I definitely believe you because you have added a link to Wikipedia, which is always 100% reliable.
It's a shoulder when it comes from the butcher, but as the dish is being prepared in the Yanqui fashion, I'm afraid it becomes a butt.
As opposed to all the evidence you've presented for your ridiculous German theory, you mean?
Well if you wish to bow to the cultural imperium of the Yanqui, then feel free. I shall continue to call the joint what it is - a shoulder.
Sir C
05-18-2016, 02:26 PM
As opposed to all the evidence you've presented for your ridiculous German theory, you mean?
Well if you wish to bow to the cultural imperium of the Yanqui, then feel free. I shall continue to call the joint what it is - a shoulder.
If you must know, I read it in a newspaper. So there.
I'm like a jew driving a Merc; I am culturally appropriating their barbecue techniques as a form of reparations for the loss of our empire.
Sir C
05-18-2016, 02:28 PM
Well technically it matters from which part of said pig said meat comes from.I believe the front shoulders are shoulders andf the rear are called hams.You may be making a pig ham Sir C
How am I supposed to know which corner of the ****er I've got, for ****'s sake? All I want to do is cook some pig, I don't want to have to justify my very existence so to do.
I'll pop an egg on the side for you, c.
Lampredotto.. mmmmm tomorrow eve ill be in Florence having one as late night snack..soooo tasty..better than kebab imo
Thinly sliced tripe is cooked in broth and served on a plate or in a sandwich. Lampredotti are typical street food and can easily be purchased from street vendors or in the public markets of central Florence. One tops them off with a choice of sauce, typically red sauce (spicy) or green sauce (herbed), or orders them bagnato (with wet bread with a little gravy).
https://www.panoramitalia.com/images/food-wine/food-article/large/1954-tasting-florence.jpg
https://www.panoramitalia.com/includes/images/common/article/food_wine/415f151e8c16fd362923a291fd18c20252000c52edad1.jpg
Burney
05-18-2016, 03:16 PM
Lampredotto.. mmmmm tomorrow eve ill be in Florence having one as late night snack..soooo tasty..better than kebab imo
Thinly sliced tripe is cooked in broth and served on a plate or in a sandwich. Lampredotti are typical street food and can easily be purchased from street vendors or in the public markets of central Florence. One tops them off with a choice of sauce, typically red sauce (spicy) or green sauce (herbed), or orders them bagnato (with wet bread with a little gravy).
https://www.panoramitalia.com/images/food-wine/food-article/large/1954-tasting-florence.jpg
https://www.panoramitalia.com/includes/images/common/article/food_wine/415f151e8c16fd362923a291fd18c20252000c52edad1.jpg
I draw the line at tripe. It smells and tastes of arse and has a texture that would make a goat gag.
Pat Vegas
05-18-2016, 03:18 PM
Lampredotto.. mmmmm tomorrow eve ill be in Florence having one as late night snack..soooo tasty..better than kebab imo
Thinly sliced tripe is cooked in broth and served on a plate or in a sandwich. Lampredotti are typical street food and can easily be purchased from street vendors or in the public markets of central Florence. One tops them off with a choice of sauce, typically red sauce (spicy) or green sauce (herbed), or orders them bagnato (with wet bread with a little gravy).
https://www.panoramitalia.com/images/food-wine/food-article/large/1954-tasting-florence.jpg
https://www.panoramitalia.com/includes/images/common/article/food_wine/415f151e8c16fd362923a291fd18c20252000c52edad1.jpg
Looks good to me. Though I always go for the porchetta roll. or the cotoletta
redgunamo
05-18-2016, 03:46 PM
I draw the line at tripe. It smells and tastes of arse and has a texture that would make a goat gag.
I tend to agree. It's excellent dog food though and one gets used to the pong, over the years.
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