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Gyros at home

Gyros at home
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  • Post #31 - August 20th, 2017, 5:41 pm
    Post #31 - August 20th, 2017, 5:41 pm Post #31 - August 20th, 2017, 5:41 pm
    fun thread! any thoughts on pork gyros?
    been wondering about the tenderness of pork shoulder, the flavor profile of gyros, employing some combination of sous vide and big green egg techniques...
  • Post #32 - August 20th, 2017, 5:54 pm
    Post #32 - August 20th, 2017, 5:54 pm Post #32 - August 20th, 2017, 5:54 pm
    annak wrote:any thoughts on pork gyros?

    No lamb, no gyros. Just my .02. I'm not doubting the potential deliciousness of such a dish but it'd be no more gyros than pesto would be if you subbed avocado for basil.

    =R=
    That don't impress me much --Shania Twain

    Another beer before happy hour to put me in the mood for drinkin', uh huh huh, oh, forget thinkin' --Beaver Nelson

    I find it a matter of note that in New York or Terre Haute, school cookies always seem to be oatmeal --Mr. French
  • Post #33 - August 20th, 2017, 6:25 pm
    Post #33 - August 20th, 2017, 6:25 pm Post #33 - August 20th, 2017, 6:25 pm
    annak wrote:fun thread! any thoughts on pork gyros?

    Go for it! The best gyros I ever had came from BZ Grill in Astoria, Queens. Talking with the countermen, we learned it was pure pork. They patiently explained that's very common in Greece, more common than lamb in many areas. You can find an informative article (with recipe) by Sam Sifton, How Did I Not Know About Pork Gyros? in a recent New York Times. "You can go your whole life not realizing that pipe cleaners were once used to clean pipes," it begins.

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  • Post #34 - August 20th, 2017, 7:07 pm
    Post #34 - August 20th, 2017, 7:07 pm Post #34 - August 20th, 2017, 7:07 pm
    In Greece, pork was the most common (and standard) meat for souvlaki & it was fantastic. While lamb/beef may be the standard here, I see no issue with pork gyros.
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #35 - August 20th, 2017, 7:14 pm
    Post #35 - August 20th, 2017, 7:14 pm Post #35 - August 20th, 2017, 7:14 pm
    LOL @ myself! Ok, bring the pork gyros on (though I still may eat them with a raised eyebrow) :lol:

    =R=
    That don't impress me much --Shania Twain

    Another beer before happy hour to put me in the mood for drinkin', uh huh huh, oh, forget thinkin' --Beaver Nelson

    I find it a matter of note that in New York or Terre Haute, school cookies always seem to be oatmeal --Mr. French
  • Post #36 - August 20th, 2017, 8:06 pm
    Post #36 - August 20th, 2017, 8:06 pm Post #36 - August 20th, 2017, 8:06 pm
    Maybe we need to do a "gyr-off" at the picnic!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #37 - August 20th, 2017, 8:17 pm
    Post #37 - August 20th, 2017, 8:17 pm Post #37 - August 20th, 2017, 8:17 pm
    In Athens and Santorini, gyros was always pork or chicken. The equivalent with lamb or beef was doner.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #38 - August 20th, 2017, 8:36 pm
    Post #38 - August 20th, 2017, 8:36 pm Post #38 - August 20th, 2017, 8:36 pm
    yeah, Greek girl here doing the original ask!
  • Post #39 - August 21st, 2017, 8:59 am
    Post #39 - August 21st, 2017, 8:59 am Post #39 - August 21st, 2017, 8:59 am
    annak wrote:fun thread! any thoughts on pork gyros?
    been wondering about the tenderness of pork shoulder, the flavor profile of gyros, employing some combination of sous vide and big green egg techniques...


    Do you mean tacos al pastor?
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven

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