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Post by Deleted on Nov 17, 2009 7:53:25 GMT
I love doner kebab, but I walk past all of the places that sell them every day and never buy one. I think my last one was more than a year ago.
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Post by existentialcrisis on Nov 17, 2009 9:03:31 GMT
Doner kebab? What does that consist of in France? Good reminder though: The Halifax Donair is one of those things I shouldn't enjoy. "A variation on the döner kebab known as donair was introduced in Halifax, Nova Scotia, Canada in the early 1970s. A restaurant called King of Donair claims to have been the first to serve this version in 1973.[7] The meat in this version of the döner kebab (sometimes called 'Halifax donair') is sliced from a loaf cooked on a vertical spit, made from a combination of ground beef, flour or bread crumbs, and various spices, while the sauce is made from evaporated milk, sugar, vinegar, and garlic. The meat and sauce are served rolled in a flatbread pita with diced tomato and onion. Any true Haligonian donair is generally so packed with ingredients that the pita almost seems to be there for ceremonial purposes; it will be so soaked in sauce that attempts to pick it up will be fruitless. The donair is very popular throughout the Atlantic provinces of Canada and Alberta..... In Atlantic Canada you can also find donair meat used in offerings such as donair egg rolls (an egg roll casing stuffed with donair meat), donair calzones/panzerottis, and in donair poutine (french fries topped with cheese curds, donair meat and donair sauce or gravy or a combination). Halifax, Nova Scotia's Ed Daniel is widely known as the "God Father of Donair"; his tasty sauce recipe is the hallmark of what a Halifax donair is all about. The creamy sauce is usually poured over the donair meat until there is 100 percent sauce penetration, thus creating the "Eddy D Donair". Wikipedia - en.wikipedia.org/wiki/Doner_kebabugonnaeatthat.com/2007/10/17/halifax-the-east-coast-donair/beerandnews.wordpress.com/2007/08/12/donair-the-breakfast-of-hungover-champions/individual.utoronto.ca/roninkengo/pictures/donair.jpg
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Post by Deleted on Nov 17, 2009 9:09:10 GMT
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Post by existentialcrisis on Nov 17, 2009 13:09:54 GMT
That looks good, but I can't really see if there are any vegetables or sauce on it. If you clicked on those links you have seen how disgusting looking the Halifax Donair is.... I should probably figure out how to post pictures on here.
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Post by Deleted on Nov 17, 2009 13:30:45 GMT
There is usually chopped onion, lettuce and tomato (in minimal quantities) hiding in back of the meat, although none can be seen in this particular photograph.
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Post by lagatta on Nov 17, 2009 22:01:43 GMT
I think the Halifax Donair is rather different from the kebab as served in France, and of course the Döner Kebab in Germany.
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Post by hwinpp on Nov 18, 2009 5:17:39 GMT
I used to have my own little, mobile, handrotated doner machine. I think I made the best doner west of Istanbul. Sometimes I'd make gyros instead Meat, olive oil, lots of crushed garlic, chopped onion, some ginger juice, powdered chilli, s& p is all you need.
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Post by Deleted on Feb 26, 2012 17:45:18 GMT
If one is to believe this article, it might take us another 100,000 years or so to stop liking the bad stuff.
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