Re: Where can I find real gyro meat?

[Guest guest]

Ha ha, good for you! I always assumed that those bizarre columns of gyro " meat "

had to be a Middle Eastern version of a McNugget but now we know! Blechh! I knew

there was a reason I've avoided eating them! (soy protein concentrate = GLUE!)

I'll bet there's another load of MSG and chemistry in that white gyro glop that

goes down the front of your shirt. I can picture the quality of " beef' that they

start with..... scary!

Obviously " real gyro meat " is an oxymoron. However, it would be very easy for

you to create your own. In fact, what a great cottage industry or new business,

make them for sale for conscientious ethnic foodies. Wow! Now that would be

news! Start with some 100% grass-fed beef, add organic spices and slow-cook!

By the way, I have a meat slicer from Cabella's and find it to be an invaluable

tool. I slice beef or bison roasts to about the thickness of a dime, or ham, or

turkey, then pile it up on a sandwich or plate and it's amazing. This would work

for your new and natural home-made gyros!

Will Winter

Farmesota

[Guest guest]

I'd buy some! BTW, I discovered long ago that Will is right, at Dino's the sour

cream/yogurt tzadziki sauce is hydrogenated soybean oil glop. Sad, but true!

Kathy

>

> Ha ha, good for you! I always assumed that those bizarre columns of gyro

" meat " had to be a Middle Eastern version of a McNugget but now we know! Blechh!

I knew there was a reason I've avoided eating them! (soy protein concentrate =

GLUE!) I'll bet there's another load of MSG and chemistry in that white gyro

glop that goes down the front of your shirt. I can picture the quality of " beef'

that they start with..... scary!

>

> Obviously " real gyro meat " is an oxymoron. However, it would be very easy for

you to create your own. In fact, what a great cottage industry or new business,

make them for sale for conscientious ethnic foodies. Wow! Now that would be

news! Start with some 100% grass-fed beef, add organic spices and slow-cook!

>

> By the way, I have a meat slicer from Cabella's and find it to be an

invaluable tool. I slice beef or bison roasts to about the thickness of a dime,

or ham, or turkey, then pile it up on a sandwich or plate and it's amazing. This

would work for your new and natural home-made gyros!

>

> Will Winter

> Farmesota

>

[Guest guest]

There was a cool article in the Guardian not long ago, you can make

your own, it's essentially finely minced (finest plate) lamb, onion,

garlic and spices, put in an empty tin can and cooked in a water

bath-- I was always fascinated by gyro meat growing up, and have been

meaning to try making it-- the article/slideshow is here: http://

www.guardian.co.uk/lifeandstyle/gallery/2012/feb/08/how-to-make-a-

doner-kebab

cheers

cjl

On Mar 3, 2012, at 4:18 PM, holisticminnesota wrote:

> Ha ha, good for you! I always assumed that those bizarre columns of

> gyro " meat " had to be a Middle Eastern version of a McNugget but

> now we know! Blechh! I knew there was a reason I've avoided eating

> them! (soy protein concentrate = GLUE!) I'll bet there's another

> load of MSG and chemistry in that white gyro glop that goes down

> the front of your shirt. I can picture the quality of " beef' that

> they start with..... scary!

>

> Obviously " real gyro meat " is an oxymoron. However, it would be

> very easy for you to create your own. In fact, what a great cottage

> industry or new business, make them for sale for conscientious

> ethnic foodies. Wow! Now that would be news! Start with some 100%

> grass-fed beef, add organic spices and slow-cook!

>

> By the way, I have a meat slicer from Cabella's and find it to be

> an invaluable tool. I slice beef or bison roasts to about the

> thickness of a dime, or ham, or turkey, then pile it up on a

> sandwich or plate and it's amazing. This would work for your new

> and natural home-made gyros!

>

> Will Winter

> Farmesota

>

>

[Guest guest]

For gyros, I just use leg of lamb cooked rare in all the spices and sliced

thinly. It is delicious for gyros.

[Guest guest]

That's pretty much what I do too Carol, except first we eat the lamb in a nice

meal, with stuffed grape leaves, a Greek salad and rice pudding, and then the

leftovers get turned into gyros.

Kathy

[Guest guest]

Just saw this article in the Star Tribune. Apparently the U of MN has a class

on cutting meat, and they sell the results. Sounds like the animal inputs are

fairly good. They do sell gyro meat. I think I may check it out myself.

http://www.ansci.umn.edu/meatlab.htm

[Guest guest]

Just saw this article in the Star Tribune. Apparently the U of MN has a class

on cutting meat, and they sell the results. Sounds like the animal inputs are

fairly good. They do sell gyro meat. I think I may check it out myself.

http://www.ansci.umn.edu/meatlab.htm