I need a change

Dave Smith said:

I have had my fill of Gyros. I made another batch of it this week because
previous attempts had turned out so well. This time I had a little more
than a pound of ground lamb and I had a pound and a half of ground pork
and beef mix. I bought some nice fresh pita bread, made some tzatziki ,
chopped up some feta, onions and tomatoes. We had gyros on Pita and it was
delicious, but all that gyros meat was too much for two of us. A little of
that goes a long way. Last night we had the same again, heating thin slice
of gyros in a pan. It was good, but there was still almost half the loaf
left. Tonight we had another huge serving of it, and the dogs got the
leftovers. Tomorrow is shopping day and I plan on not having any form of
Greek food.
.

What recipe do you use for the Gyros? I have Steve's recipe saved but
haven't had the chance to try it.

Lou

Dave Smith said:

I have had my fill of Gyros. I made another batch of it this week because
previous attempts had turned out so well. This time I had a little more
than a pound of ground lamb and I had a pound and a half of ground pork
and beef mix. I bought some nice fresh pita bread, made some tzatziki ,
chopped up some feta, onions and tomatoes. We had gyros on Pita and it was
delicious, but all that gyros meat was too much for two of us. A little of
that goes a long way. Last night we had the same again, heating thin slice
of gyros in a pan. It was good, but there was still almost half the loaf
left. Tonight we had another huge serving of it, and the dogs got the
leftovers. Tomorrow is shopping day and I plan on not having any form of
Greek food.
.

The only comment I have about that is.... "Gee I wish I could say I
was tired of gyros". I'd prefer that it not to be ground meat (lamb
meatloaf to me). I like the slices of lamb roasted on a skewer
(whatever it's called). Other than that variation, I love gyros.

--
See return address to reply by email

Dave Smith said:

I have had my fill of Gyros. I made another batch of it this week because
previous attempts had turned out so well. This time I had a little more
than a pound of ground lamb and I had a pound and a half of ground pork
and beef mix. I bought some nice fresh pita bread, made some tzatziki ,
chopped up some feta, onions and tomatoes. We had gyros on Pita and it was
delicious, but all that gyros meat was too much for two of us. A little of
that goes a long way. Last night we had the same again, heating thin slice
of gyros in a pan. It was good, but there was still almost half the loaf
left. Tonight we had another huge serving of it, and the dogs got the
leftovers. Tomorrow is shopping day and I plan on not having any form of
Greek food.
.

I love gyros..I need a good supplier of pitas. I've been making them
myself..and now that I'm convinced I'm able to do them, I don't want to
anymore..too time consuming for me. Also, it would be nice if the
commissary would stock lamb.

--
"All of those faeries and duels and mad queens and so on, and no one
quoted old Billy Shakespeare. Not even once."
- Billy the Werewolf, The Dresden Files

sf said:

Dave Smith said:

I have had my fill of Gyros. I made another batch of it this week because
previous attempts had turned out so well. This time I had a little more
than a pound of ground lamb and I had a pound and a half of ground pork
and beef mix. I bought some nice fresh pita bread, made some tzatziki ,
chopped up some feta, onions and tomatoes. We had gyros on Pita and it was
delicious, but all that gyros meat was too much for two of us. A little of
that goes a long way. Last night we had the same again, heating thin slice
of gyros in a pan. It was good, but there was still almost half the loaf
left. Tonight we had another huge serving of it, and the dogs got the
leftovers. Tomorrow is shopping day and I plan on not having any form of
Greek food.
.

The only comment I have about that is.... "Gee I wish I could say I
was tired of gyros". I'd prefer that it not to be ground meat (lamb
meatloaf to me). I like the slices of lamb roasted on a skewer
(whatever it's called). Other than that variation, I love gyros.

Souvlaki?

--
"All of those faeries and duels and mad queens and so on, and no one
quoted old Billy Shakespeare. Not even once."
- Billy the Werewolf, The Dresden Files

On Fri, 04 May 2007 07:48:45 +0200, ravenlynne <[email hidden]>

Quoted message said:

Souvlaki

According to Wiki.... that's hamburger.

--
See return address to reply by email

sf said:

On Fri, 04 May 2007 07:48:45 +0200, ravenlynne <[email hidden]>

Quoted message said:

Souvlaki

According to Wiki.... that's hamburger.

ah..ok...thanks !

--
"All of those faeries and duels and mad queens and so on, and no one
quoted old Billy Shakespeare. Not even once."
- Billy the Werewolf, The Dresden Files

ravenlynne said:

I love gyros..I need a good supplier of pitas. I've been making them
myself..and now that I'm convinced I'm able to do them, I don't want to
anymore..too time consuming for me. Also, it would be nice if the
commissary would stock lamb.

Try a halal butcher. There are lots of them around and mine sells
breads on Saturday-- and some are better than any pita I ever had!

--
Posted via a free Usenet account from http://www.teranews.com

Giusi said:

ravenlynne said:

I love gyros..I need a good supplier of pitas. I've been making them
myself..and now that I'm convinced I'm able to do them, I don't want
to anymore..too time consuming for me. Also, it would be nice if the
commissary would stock lamb.

Try a halal butcher. There are lots of them around and mine sells
breads on Saturday-- and some are better than any pita I ever had!

Will do, thanks :-)

--
"All of those faeries and duels and mad queens and so on, and no one
quoted old Billy Shakespeare. Not even once."
- Billy the Werewolf, The Dresden Files

Lou Decruss said:

A little of

Quoted message said:

that goes a long way. Last night we had the same again, heating thin slice
of gyros in a pan. It was good, but there was still almost half the loaf
left. Tonight we had another huge serving of it, and the dogs got the
leftovers. Tomorrow is shopping day and I plan on not having any form of
Greek food.
.

What recipe do you use for the Gyros? I have Steve's recipe saved but
haven't had the chance to try it.

Recipe??
I used about:
1 pound of ground lamb
1 1/2 pound ground beef and pork mixture
1 egg
2 old pitas
5 garlic cloves
1 tsp. salt
1 tsp. pepper
2 tsp. oregano
2 tsp. dried mint (no fresh available)

Doing it in the food processor gives a finer, firmer texture.
Grease a loaf pan with olive oil and press the meat into it.
Bake at 350F for one hour then take out, pour off excess grease and place a
foiled wrapped brick (or squared off juice container) on top for 15
minutes.

Slice very thinly and served on warmed pita bread with chopped onion,
tomatoes, crumbled feta and tzatziki.

ravenlynne said:

I love gyros..I need a good supplier of pitas. I've been making them
myself..and now that I'm convinced I'm able to do them, I don't want to
anymore..too time consuming for me.

I don't like most store-bought pitas. I use thick floutr
tortillas instead. You can melt some butter (1/2 tsp or so) in a
pan, throw in a pinch of oregano, and gently heat the tortilla
that way. The buttered side becomes the inside of the 'sandwich'
(err, Greek taco).

-sw

sf said:

On Fri, 04 May 2007 07:48:45 +0200, ravenlynne <[email hidden]>

Quoted message said:

Souvlaki

According to Wiki.... that's hamburger.

Wiki must have it backwards... in Australia souvlaki is sliced lamb or
chicken roasted on a spit, and gyros is the ground stuff (usually
overseasoned and greasy). Souvlaki is miles ahead in the flavour
department...

Dave Smith said:

Lou Decruss said:

A little of

Quoted message said:

that goes a long way. Last night we had the same again, heating thin slice
of gyros in a pan. It was good, but there was still almost half the loaf
left. Tonight we had another huge serving of it, and the dogs got the
leftovers. Tomorrow is shopping day and I plan on not having any form of
Greek food.
.

What recipe do you use for the Gyros? I have Steve's recipe saved but
haven't had the chance to try it.

Recipe??
I used about:
1 pound of ground lamb
1 1/2 pound ground beef and pork mixture
1 egg
2 old pitas
5 garlic cloves
1 tsp. salt
1 tsp. pepper
2 tsp. oregano
2 tsp. dried mint (no fresh available)

Sounds interesting... next time freeze half the meat mixture either
before or after it's cooked - why eat it for days on end when you can
freeze it for next week/next month?

Karen AKA Kajikit said:

Quoted message said:

Sounds interesting... next time freeze half the meat mixture either
before or after it's cooked - why eat it for days on end when you can
freeze it for next week/next month?

I didn't mind having it leftover one Day Two, and I usually like to use up
leftovers ASAP, before they get pushed to the back of the fridge and
forgotten and turn into science projects. Perhaps I could have frozen the
cooked leftovers. I was reluctant to re-freeze previously frozen meat.
Maybe the next time I should make it with fresh meat and freeze it. But I
have to say that a little of that goes a long way. I can see why Greek and
middle eastern joints push those things. They don't put much meat it a
Gyros pita sandwich, usually only 2-3 thin strips.

Karen AKA Kajikit said:

sf said:

On Fri, 04 May 2007 07:48:45 +0200, ravenlynne <[email hidden]>

Quoted message said:

Souvlaki

According to Wiki.... that's hamburger.

Wiki must have it backwards... in Australia souvlaki is sliced lamb or
chicken roasted on a spit, and gyros is the ground stuff (usually
overseasoned and greasy). Souvlaki is miles ahead in the flavour
department...

I love the sliced stuff.... but I'm not fond of the burger style
stuff.

--
See return address to reply by email

<sf> wrote in message news:[email hidden]...

Quoted message said:

Karen AKA Kajikit said:

sf said:

On Fri, 04 May 2007 07:48:45 +0200, ravenlynne <[email hidden]>
wrote:

>Souvlaki

According to Wiki.... that's hamburger.

Wiki must have it backwards... in Australia souvlaki is sliced lamb or
chicken roasted on a spit, and gyros is the ground stuff (usually
overseasoned and greasy). Souvlaki is miles ahead in the flavour
department...

I love the sliced stuff.... but I'm not fond of the burger style
stuff.

We make this all the time:

Tzatziki Sauce

INGREDIENTS
2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
DIRECTIONS
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon
juice, salt, pepper, dill and garlic. Process until well-combined. Transfer
to a separate dish, cover and refrigerate for at least one hour for best
flavor.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Souvlaki

INGREDIENTS
1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds pork tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers
DIRECTIONS
In a large glass bowl, mix together lemon juice, olive oil, soy sauce,
oregano, and garlic; add pork, onions, and green peppers, and stir to coat.
Cover, and refrigerate for 2 to 3 hours.
Preheat grill for medium-high heat. Thread pork, peppers, and onions onto
skewers.
Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness,
turning skewers frequently for even cooking.

"tom" <[email hidden]> wrote

Quoted message said:

We make this all the time:

Tzatziki Sauce

INGREDIENTS
2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
DIRECTIONS
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon
juice, salt, pepper, dill and garlic. Process until well-combined.
Transfer
to a separate dish, cover and refrigerate for at least one hour for best
flavor.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Souvlaki

INGREDIENTS
1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds pork tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers
DIRECTIONS
In a large glass bowl, mix together lemon juice, olive oil, soy sauce,
oregano, and garlic; add pork, onions, and green peppers, and stir to
coat.
Cover, and refrigerate for 2 to 3 hours.
Preheat grill for medium-high heat. Thread pork, peppers, and onions onto
skewers.
Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness,
turning skewers frequently for even cooking.

All this sounds really great, I have to remember to make this. Thanks.

nancy

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"tom" <[email hidden]> wrote

Quoted message said:

We make this all the time:

Tzatziki Sauce

INGREDIENTS
2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
DIRECTIONS
In a food processor or blender, combine yogurt, cucumber, olive oil,

lemon

Quoted message said:

Quoted message said:

juice, salt, pepper, dill and garlic. Process until well-combined.
Transfer
to a separate dish, cover and refrigerate for at least one hour for best
flavor.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Souvlaki

INGREDIENTS
1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds pork tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers
DIRECTIONS
In a large glass bowl, mix together lemon juice, olive oil, soy sauce,
oregano, and garlic; add pork, onions, and green peppers, and stir to
coat.
Cover, and refrigerate for 2 to 3 hours.
Preheat grill for medium-high heat. Thread pork, peppers, and onions

onto

Quoted message said:

Quoted message said:

skewers.
Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness,
turning skewers frequently for even cooking.

All this sounds really great, I have to remember to make this. Thanks.

nancy

We let the Souvlaki marinate in the fridge for 48 hours before grilling.

"tom" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

All this sounds really great, I have to remember to make this. Thanks.

Quoted message said:

We let the Souvlaki marinate in the fridge for 48 hours before grilling.

Gotcha. I'm going to make this sometime this week.

nancy

sf said:

Karen AKA Kajikit said:

sf said:

On Fri, 04 May 2007 07:48:45 +0200, ravenlynne <[email hidden]>
wrote:

> Souvlaki
According to Wiki.... that's hamburger.

Wiki must have it backwards... in Australia souvlaki is sliced lamb or
chicken roasted on a spit, and gyros is the ground stuff (usually
overseasoned and greasy). Souvlaki is miles ahead in the flavour
department...

I love the sliced stuff.... but I'm not fond of the burger style
stuff.

I love the chickpea ball gyros...I forget what they're called...

--
"All of those faeries and duels and mad queens and so on, and no one
quoted old Billy Shakespeare. Not even once."
- Billy the Werewolf, The Dresden Files