Izawwlgood wrote:I didn't realize this was a thing? The way I always got gyros at the neighborhood Greek joint in my parents neighborhood was thing (maybe one inch wide) shavings from a skewer of pressed, seasoned, lamb chuck that's rotating on a spit. The salami like disks of meat that I've also had in other places always seemed wrong. What is the right way of doing gyros?
The pressed, seasoned lamb is the stuff I was referring to as Chicago-style gyros, because most of the meat-cones I've seen in the US are from Chicago-based distributors like Kronos. I don't hate it, but it's not the same dish as Greek-style gyros, which is also made with a meat cone on a vertical spit, but the meat is usually pork, and the cone consists of a stack of slices rather than a giant sausage. The accompaniments are also different.
Many Greek restaurateurs in the US sell the Chicago version, just because the real thing is more expensive and less familiar to the customers. Same deal with shawarma in Arabic restaurants, though I have found one place in Seattle that makes it the old-fashioned way.
Izawwlgood wrote:This generally applies to most foods. Sag Paneer and chicken tikka masala piled on garlic naan and washed down with mango lasse. I'm not a super taster, but I am a super appreciator, so, just keep adding layers. I love Thai and Cambodian food for this reason.
This is how we eat in India -- several side dishes around a pile of rice or rotis, and you take a bit of this and a dab of that, making every mouthful a different mixture of flavors and textures.
AngrySquirrel wrote:There's no such thing as "good" takeaway-pizza. They are, at best, merely acceptable. Good pizza is always homemade. Always.
Hurray, controversy! I believe you can't make a really good pizza on a home oven, because it's simply not hot enough.
Also, salt is awesome.
