Ignorance fought on the Gyros. To me it always was the sandwich, not the spinning tower of flavour where the meat is cooked.
Mmmmm…spinning tower of flavor. Someone take me back to Tel Aviv!
You can get it in sandwich form, or as a plate with stuff to the side. Generally, here it is served as a sandwich. However, doners are often served in a similar form, as well. Gyros, doner kebab, shwarma–they’re all variations on the same theme. You can even throw in Mexico’s tacos al pastor into the same family of foodstuffs.
Colorado country boy here. Nah, it’s all good. It’s not uncommon out here in Farmland to go to a community potluck and pile fried chicken, roast beef and pork sausage on the same plate. On the other hand, I can’t eat potato salad and sauerkraut in the same week. (I’m kidding!)
And maybe a little shellfish on top.
Oy gevalt, now that’s a hot dog!
I got addicted to doner kebab as a kid in Turkey. Can’t find it here at all, and have to settle for gyros, which just aren’t the same IMO.
There are some combinations that I don’t do just because I don’t fancy them aesthetically - beef steak and bacon, or lamb with anything, for example, but there are far more cases where I do like it. Bacon-wrapped chicken is just fantastic.
I haven’t seen mention of a Mixed Grill, either, which immediately negates the OP in my mind.
Food you cannot find in DC, really? I only spent a couple weeks over there on vacation, but the place looked pretty well stocked in good restaurants of all kinds. My brother lives in Bethesda and talks wonders about this Turkish restaurant near his place. Would you want me to get exact coords for you?
You can make a meatloaf with one meat, but it won’t taste nearly as good as one with mixed meats. My ideal is a pound of ground round, a half pound of ground pork, and a half pound of ground veal.
Normally, mixing chicken with pork doesn’t appeal to me, but I’ve had good cajun cooking where it works.
Mmmmm, mixed meat…
Medieval recipes are great for that - lots of combos of minced pork, beef and chicken in one pastry coffin.
With dried fruit. And sugar.
There are Turkish resaurants around here, some pretty good ones too. I was thinking more of inexpensive places within walking distance from me. Most of the Turkish places are more high end and in the 'burbs. But yeah, I’d be interested in the name of that place.
Is this a mixing animals thing, or a mixing of different meats thing? I mean, would you slap some corned beef and pastrami together in a sandwich? Or eat a chicken salad with mixed white and dark meats?
Any meat eventually gets mixed with long pig.
Ok, talked to my brother. Definitely burbs, definitely high end. He describes it as more Mediterranean than bona fide Turkish. Still, he reccommended it highly.
The place is called Levante’s in Woodmont Ave in Bethesda.
Good luck.
Generally speaking, I agree with you. This may be a part of my “pure taste” philosophy about food though (less ingredients, rely on the boldness and flavor of quality main ingredients, rather than elaborately crafting some subtle gourmet taste).
The exception I’d make is “meatloaf mix.” I don’t know what it’s properly called, but supermarkets around here sell it. It’s equal parts ground pork, beef, and veal. It’s really, really good for meatloaf or meatballs. Incidentally, Meatloaf is a prime example of what I’m talking about above; My mom’s recipe involved mixing meat, a little brown-gravy mix, and just a little italian bread-crumbs for seasoning, and you get an excellent meatloaf. The problem is everyone wants to use cheap meat and just doctor it up, or hide shit inside (anytime the word “surprise” is involved, it’s bad food).
Thanks, I’ll keep it in mind the next time I’m looking for a nice meal out.