FoodBanter.com - REC;Lamb Gyros

On 11/07/2010 10:59pm, Peter Lucas wrote:
> Having tried duplicating the Kronos Gyro Meat a couple previous times,
> they were edible, but not quite what I had in mind for humans! This
> works very well and comes pretty darn close to what you'll find in the
> restaurants (that use Kronos brand gyro meat). - PL
> Seasoning mix:
>
> 1 T Greek oregano
> 1 T Rubbed sage
> 1 T Whole coriander seed
> 12 T Marjoram
> 1 ts Granulated garlic
> 1 ts Granulated onion
> 1 ts Whole cumin
> 2 ts Whole fenugreek
> 2 ts Whole black pepper
>
> All the above are to be ground in a coffee grinder or by using a
> mortar/pestle.
> Meat mixtu
>
> 15 lb Ground lamb (not too lean - about 80-85% lean)
> 1 Large Egg
> 1/3 cup Fine bread crumbs
> 1.5 Tsp Salt
>
> Mix all but 1 ts of the spice mixture into meat mixture and blend
> well, saving that teaspoon if you make the yogurt sauce. Some people
> have reported success using a food processor for a denser-textured
> meat. Working the meat well with spatula or hands to mix also acheives
> the same effect
>
> Press meat/spice mixture into a adequate loaf pan and cover with
> sliced onions. Bake unconvered at 375F for 35-40 minutes.
>
> I also make a cucumber/sour cream sauce, with finely diced onion and
> cucumber, green onions, a pressed clove of garlic, juice of 1/3rd
> lime, and a little salt along with a touch of the seasoning mixture
> from above. I let that sit for 2 hours (6 is better). Make this before
> anything else.
>
> After baking the gyro loaf, you can optionally fry slices of the meat
> in a very hot pan for a minute or two to give the meat some texture
> and maillard effect (browing). You can also briefly fry some onions
> along side the meat to use in filling the pita. The cooked onions
> should still be slightly crispy and not too limp.
>
> Or you can just slice the loaf and some fresh onion and use as is.
>
> I sometimes use warmed tortillas rather than pitas to make my gyros.
> The tortillas or pitas are warmed over the open flame of the gas
> burner. I also sometimes substitute Mexican cotija cheese for feta
> cheese, but I never use cow's milk feta - only sheep's milk. The
> cheese is optional. Chopped tomatoes also usually accompany the meat,
> onion, sour cream/yogurt w/cucumber sauce filling.
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> "Religion - all religion - is my reason to live. It's the grand
> beauty of our father the Lord. The joyful, the only authority of the
> world, who has the strength to lead and instruct us day by day"
> Stephan Smith, "The Bourneville Cocoa Legacy"

Where is the racist/sexist joke?