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Quote from: denny on November 09, 2010, 03:49:29 pmQuote from: tschmidlin on November 09, 2010, 01:19:45 pmYou should set this up as a poll. . .Done!You're the man D.
Quote from: tschmidlin on November 09, 2010, 01:19:45 pmYou should set this up as a poll. . .Done!
You should set this up as a poll. . .
Oh man its good. I get them at Taco Riendo in Philly. Not far from where I work actually. Bluesman maybe we should go there for lunch when we modify your brewstand.
Alton's method would be completely authentic for European döner kebab, if that's what he was trying to make.
There are two basic ways of preparing the meat for doner kebabs: * The more common and authentic method is to stack marinated slices of lean lamb meat onto a vertical skewer in the shape of an inverted cone. The meat is cooked by charcoal, wood, electric, or gas burners. The döner stack is topped with fat (mostly tail fat), that drips along the meat stack when heated. At times, tomatoes, and onions are placed at the top of the stack to also drip juices over the meat, keeping it moist. In Turkey, most restaurants prepare their doner early in the morning, and serve the last portion by the end of the afternoon. * In Western Europe and Canada, meat for döner kebab is often industrially processed from compressed ground meat (in essence, a form of meatloaf) containing a mixture of different meat kinds from various animals, making the specific contents less traceable. For that purpose, in Germany the amount of ground meat is not allowed to surpass 60% (Deutsches Lebensmittelbuch).
For that purpose, in Germany the amount of ground meat is not allowed to surpass 60% (Deutsches Lebensmittelbuch).
Quote from: euge on November 10, 2010, 11:50:07 amFor that purpose, in Germany the amount of ground meat is not allowed to surpass 60% (Deutsches Lebensmittelbuch).It's the Reinheitsgebot of kebab!!!
Quote from: phillamb168 on November 10, 2010, 12:31:59 pmQuote from: euge on November 10, 2010, 11:50:07 amFor that purpose, in Germany the amount of ground meat is not allowed to surpass 60% (Deutsches Lebensmittelbuch).It's the Reinheitsgebot of kebab!!!What's the other 40%? eeeeeek!