/ck/ - Food & Cooking

>>5543563
worth bumping guys. Halp.

>>5543563
Sometimes when I want a recipe i go to google.com and type in the recipe i want. It works well anon! I found a wonderful new method of making smegma butter the other day. Check it out!

>>5543577
I just asked for some help asshole. No need to be a dick.

>>5543563
>A typical spice mix consists of: 9 parts salt, 3 parts sweet paprika, 1 part hot paprika, 1 part white pepper, 1 part black pepper, 3 parts dried parsley, 2 parts garlic powder, and 3 parts of dried oregano. This is the base mixture, to which small amounts (a pinch each) of other powdered spices can be mixed (e.g. cinnamon, nutmeg, cumin, anise, coriander, fennel and allspice). Some of these more potent spices can be added or omitted to taste. They are mixed and stored in a closed container overnight for their flavours to blend. Some of this spice mix is then lightly sprinkled on each meat slice as it takes its place on the spit. The prepared spit often spends a night standing in a refrigerated space, so that the meat is infused with the spices and onion juices.

Fuuuck gyros are so good.
They're better than any sandwich or burger that an American can come up with

Man, gyros is one of the few foods I never make at home. It's so much goddamn work if you want the 'real' thing. Just buy it OP, it can't be more than $7

>>5543598
I make my own twist on kafta if you're interested. Every monday I make kafta and falafel for dinner. Pretty clean eating if you grill the falafel instead of frying it. I can give you the recipe if you want it.

>>5543605
Nowhere to buy any gyros where I'm from. Backwoods town, the good side is that I could buy everything I need to make them though.

>>5543563
>>5543563
Also.

>>5543563
Most butchers will grind meat to whatever fine nature you wish, just ask them.

So, you can make it just like meatloaf. Pork and lamb is probably the flavor you know most, but beef is okay as a third option. Garlic, onion and herbs can be minced on a cutting board. I like fresh garlic, parsley, majoram and thyme, and optionally like mint, oregano, paprika and cinnamon sometimes. Salt and pepper both.

Anyway, combine like meatloaf, using an egg or moistened breadcrumbs if you want. Pat into a loaf pan or freeform it in a 13x9 and bake. You're welcome to grill sliced portions of leftovers (or broil) to add crispiness before serving.

>>5543577
Schmegna butter. Ha.

>>5543611
Do want.

>>5543611
Sure

What I do when I have a leftover roast/chicken/lamb...I shave some of it and flash fry it in a REALLY hot cast iron skillet for like 30-40 seconds, throw it in peta bread with tomatoes/red onions/feta. It's not a gyro but it's close enough for me.

>>5543665
pita* bread..i've had a long night/day

>>5543665
>peta bread

>>5543580
He is going around to a the threads on /ck/ and being as edgy as possible. He's probably a euphoric teen on summer vacation.

>>5543598
Cool opinion, man.

>>5543669
boddingtons is disgusting

to get the right consistency I take the ground meat in a large bowl outside, pick the meat up and throw it into the bowl as hard as I can.
I do this for 20 minutes until I have a lump of meat pus with that emulsifier consistency.

>>5543677
I like it.

>>5543563

>2014, eating Greek burritos

>>5543563
Greek gyros is always pork. Very few places have lamb and never beef. Never beef anywhere. I have no idea why greek grills around the world use lamb.

>>5543685
>mexican burrito thing
>rice in bread

Only a lazy nation that eats all day would do something like that.

>>5543686

that's just not true, every greek place in my city (and we have a lot) that i've been to uses lamb

>>5543656
>>5543644
So you'll need.

1lb Ground lamb
1lb Ground beef
1 Normal sized onion.

I make my seasoning in bulk and I don't fully measure anything, so forgive me but it's about

60% cinnamon (Base of the seasoning)
10% Ground coriander
20% Ground cumin
5% Chili powder
5% Curry powder
Put them into something that will seal and shake it up pretty well. Generally I use around 3-4 tablespoons for the whole thing.

Dice the onion, mix all of this together. The lamb and beef, the spices, the onion, the whole nine yards.

Form into the shape of patties for the sake of cooking it all consistently. If you can't grill it you can use an electric skillet but it spits some mean grease.

Once cooked, break into smaller pieces.

When I make it at home I also grill up some falafel in the form of patties also and then break it all up and serve it with tomatoes, letuce, onions and usually just buy tzatziki sauce from the store. I also just make a generic fatoush salad and serve that on the side.

>>5543691
I was talking about places in Greece. Greece only has pork and chicken gyros on rotisserie. Only old school places have lamb. Ofc all the places have a huge variety of other grilled meats.

>>5543698

ah

http://www.seriouseats.com/recipes/2010/06/greek-american-lamb-gyros-recipe.htmlq

>>5543672
sorry i was thinking of the animals...check your human privilege asshole, you should be lucky your not on a spit roast getting cooked alive, fuck you.

>>5543563
>gyros
>with minced meat
that is so wrong, sooo wrong

>>5543672
maybe with some peta cheese

>>5543729
>human privilege

We should all stop eating meat so special snowflakes across the world don't get their feelings hurt that their little animal friends are being eaten.

>>5543768
>>5543759
fuck you guys for making fun of me, i'm gonna go get some BIG JAMAL(jamal means beautiful btw)dick to fill me up good, enjoy you little white pin cocks losers bye bye:-)

>>5543598

those american rascals and their burgers! thanks for showing how superior to them, im glad you think about them constantly

pic related

>>5543626
This. Ideally, your butcher would mix in the spices too, after grinding the meat together. You could also do that at home in a Kitchenaid or other good quality large mixer.

Beef and lamb is a lot more common than pork and lamb, at least in the U.S. I don't think I've ever heard of a gyros place selling pork-based gyros.

The big problem for you is that the whole rotisserie thing is basically impossible without the single-purpose equipment. You might be able to do it on a home rotisserie (usually sold for chicken), but you'd have to open it up, slice off the browned meat, close it, let it run a while longer, open it up, slice off the browned meat. . . . There's no good way to do it for one or two people's meals.

You could half-ass it and form the meat into patties, then broil it. It'd probably be pretty close.

>>5543577
lol what a bitch. an anon makes a thread related to food and cooking on a food and cooking forum

>>5543807
I'm not sorry for making fun (pun?) of that typo. Your pan recipe gyros thingie is great though.

And I don't care for any jamals, except for Malcolm Jamal Warner and why he has got only one arm in The Fugitive.

>How can I make gyro meat without a processor
>gyro meat
>processor

jesus fuck OP. gyro meat is not suppose to be processed. You obviously have never had a real gyro.
pic related. It's what you have never had.

>>5543685
implying greek burritos arent good
>son expand your tastes

Do you live near a zoo?

>>5546160
maybe he was thinking of Shawarma

>>5543691
It's a blend. Only 100% lamb will be done on a spit, shishkabab, like schwarma, or sliced off a roast. If it's ground, it contains pork in a greek restaurant. If they're using beef instead, you can bet your ass they're muslim. Greeks use pork, with a little lamb for flavor.

>>5543692
>1lb Ground lamb
>1lb Ground beef
>1 Normal sized onion.
>I make my seasoning in bulk and I don't fully measure anything, so forgive me but it's about
>60% cinnamon (Base of the seasoning)
>10% Ground coriander
>20% Ground cumin
>5% Chili powder
>5% Curry powder
This is NOT A GYRO recipe. Some turkish abomination instead.

>>5545786
>This. Ideally, your butcher would mix in the spices too, after grinding the meat together. You could also do that at home in a Kitchenaid or other good quality large mixer.
Or, your fingers. It's like meatloaf.

>>5545786
>Beef and lamb is a lot more common than pork and lamb, at least in the U.S.
Absolutely false. In the US, there is no fear about using pork and losing business. Stop going to muslim owned places and go to real greeks.

>>5545786
>The big problem for you is that the whole rotisserie thing is basically impossible without the single-purpose equipment. You might be able to do it on a home rotisserie (usually sold for chicken), but you'd have to open it up, slice off the browned meat, close it, let it run a while longer, open it up, slice off the browned meat. . . . There's no good way to do it for one or two people's meals.
You can very easily make a loaf until proper doneness. Slice and panfry or broil. Think outside of the box, silly. You think every kitchen in greece has an electric rotisserie? Hell no. People have been cooking over flame for their family or single portions for centuries. Next you'll be telling people they can't deep fry at home becuase they don't have a deep fryer with temperature control and fry basket.

>>5546160
what? gyro meat is a pseudo meatloaf roasted on a vertical spit

>>5546434
Look, dumbass, I'm a fucking gyros connosieur. Every gyros place I've been to around Chicago uses a mixture of beef and lamb. The places are mostly run by Greeks, the ones that aren't are run by people who grew up eating the stuff the Greeks made and imitated them, like Zorba's in Urbana.

You wanna tell me they use pork in Greece, fine, they use pork in Greece. I don't give a fuck. The Greeks in Chicago use beef-and-lamb.

>>5546429
>If they're using beef instead, you can bet your ass they're muslim.
Bullshit, tell it to the Greek family that runs Wally's. Beef and lamb. Go spread your "hurr durr only mooslimbs don't eat pork" bullshit on /pol/.

>>5543807
I thought Jamal meant nigger

>>5543563
For the spice blend I'd go with salt, pepper, garlic, oregano, parsley and a small amount of allspice (not too much, or you'll sail into Turkish territory).

>>5546463
>proof that Greeks lose their culture once they leave Hellas