Peter Aitken wrote:
> "Roberta" > wrote in message
> news:85DQe.4669$dm.364@lakeread03...
>
>>I made Gyros last night for my father-in-laws 77th birthday.
>>
>>I've never cooked Greek food so I simply searched out a recipe on line -
>>alot of times I will read comments posted by others about the taste of the
>>recipe. The one I decided to go with was the recipe from the food network
>>by Emeril Lagasse - since I used the recipe almost exactly I will just
>>post the link to it...
>>
>>http://www.foodnetwork.com/food/reci..._19507,00.html
>>
>>It turned out wonderful.
>>
>>My husband, while on deployment, went to Rhodos Greece - he said these
>>tasted very authentic.
>>
>>It is defiantly something I will make again, although not too often since
>>Lamb is a bit more pricey than other meats (and really hard to find here -
>>which I found odd)
>>
>>With dinner I served Hougue Genesis Merlot and also Catena Chardonnay for
>>those of us that prefer white wine
>>
>>I served the gyros and for dessert an Oreo cheesecake
>>
>>It turned out to be a wonderful meal - even my very soft spoken
>>brother-in-law complimented the meal
>>
>
>
>
> That sounds delicious, but I do not believe it is an authentic gyro. Unless
> I am mistaken, gyro is a mixture of finely ground lamb and beef with
> seasonings that is formed into a large "meatloaf" then cooked and sliced
> thinly. You may have seen them turning on vertical spits at gryo
> restaurants.
>
>

As a follow-up, you are correct about gyros being a loaf of lamb and
beef. So Emeril's recipe is hardly "authentic." Ground lamb, ground
beef. A butcher can do the ground lamb up for you or, whip out the KA
and do it oneself.


jim