" A (spicy) beef between donair devotees divides Canada east

[mark111757 Profile]

http://www.cbc.ca/news/canada/nova-scot ... -1.4687842

[Suffs Profile]

I'm confused ... what is a donair? Is it anything to do with a doner?

Edited to add: Aha, Mr Goggle tells me it's essentially a beef doner

[Renee Profile]

I would definitely prefer the Edmonton donair, Mark, but I do wonder what goes into the meat mix!

[mark111757 Profile]

Renée

Here is a clip from the f word with Giles coren that night help.

https://m.youtube.com/watch?v=_NrNJgQuguU

This was amusing too

https://www.amazon.co.uk/Doner-Kebab-Se ... B00B2JD6Z4

This might be helpful too

https://cooking.stackexchange.com/questions/25776/döner-kebab-spices

[Renee Profile]

Thanks Mark! The doner kebabs from that manufacturer seem quite edible, although no doubt a lot of fat will be consumed. However, very tasty I'm sure.

It was naughty of Giles to be eating in a food production area and then go on to help with making the product.

[Alexandria Profile]

Donair or Doner, could be prepared with beef or Lamb or chicken as well .. and each region of Canada has its versión ..

We were in Montreal a few years ago and had it served with lamb in Libanese style ..

Thank you for posting Mark ..

Have a nice weekend ..

[jeral Profile]

Can't say I like lettuce in a wrap as it goes soggy, but, erm, so does tomato for that matter, and so must the pita bread if rolled up. Donairs must be an acquired taste/texture thing, like my love of Yorkshire Puds that must be equally a mystery to the unenlightened

Do you get anything vaguely similar where you are mark111757? (Either donairs or Yorkshire Puds.)

[Renee Profile]

I agree about Yorkshire puds, jeral, especially having them for afters as well, drizzled with syrup! It's just a childhood memory however!!!

[jeral Profile]

...I agree about Yorkshire puds... It's just a childhood memory however!!!

What?!? OK, I'll let you off Renée since you're not a Yorkshireman. Or did you just mean the "with syrup" bit? We'd have those as a starter, which is said to fill people up first, but for us kids it was to quell the hunger pangs after smelling Sunday dinner cooking all morning

Incidentally, doners on rotisserie spits render out the fat which drips off as the surface cooks so the shaved off slices should be fairly fat free

I think lamb doners are unspiced here aren't they? Hence optional chilli sauce dressing (preferably homemade, not gloop from a bottle).

[Renee Profile]

Yes, maybe with the syrup, jeral. Being on my own, I have to confess to buying Aunt Bessies, because when I made them I used to eat the lot with the main course, also with syrup afterwards. I can be more controlled with the frozen ones.

[mark111757 Profile]

Jeral

For me and kebabs, you would need a more diverse ethnic city, like new York city or Philadelphia. Or a college town with a high percentage of middle Eastern population. I would love to try Lebanese or Turkish. I can see it being the next food craze.

As far as yorkies, that is. Like trying to to find hens teeth. Tho I made nigellas crustless pizza with excellent results. I have heard that described as being similar to pudding batter.

[mark111757 Profile]

A DIY kebab maker, suggests seeing kebabs with red and white kebab sauce and mayo and sweet chili sauce.

[Renee Profile]

Mark, you could easily look up and make Yorkshire puddings and put the batter in a muffin pan or one larger pan. Here's a recipe from a Yorkshire man!

https://www.bbcgoodfood.com/recipes/158 ... shire-puds

[mark111757 Profile]

Renée

Thanks