In England, can you still get fish wrapped in newspaper?

[RobDog]

@amanset

If you’re not having the chilli sauce you are doing it wrong. Most people would have it, not having it is what you’d need to ask for. There’s a garlicy sauce too.

Must be different round our way. I’m always asked the question:

“Chi’sos?”

[njtt]

@Mangetout

UK Doner kebabs are typically made from lamb/mutton (that has been finely ground and reformed into the big rotating cylinder thing)

Well, that’s what they want you to believe.

[Acsenray]

@Mangetout

UK Doner kebabs are typically made from lamb/mutton (that has been finely ground and reformed into the big rotating cylinder thing) - dominant spice is probably cumin. Does that hold true for gyros?

Other kebab options are nearly always available from the same outlets - including various things on skewers, sausages, and a doner-like chicken cylinder (actually made from a big stak of impaled boned cuts of chicken).

Gyros are traditionally made from lamb, but it’s not uncommon to see beef gyros, because of the U.S. preference of beef over lamb.

[Really_Not_All_That_Bright]

@Dead_Cat

…a couple of years ago I went to a kebab house where they liberally coated the kebab in lemon juice before I could stop them. I’m not that keen on lemon normally, but it was the best kebab I’ve ever had and I actually make a point of going back to that place when I can. Give it a try if you haven’t before.

Was this in Twickenham? I had the lemoniest (and best) kebabs of my life when I visited my brother in St. Margaret’s some years ago.

[Mangetout]

@njtt

Well, that’s what they want you to believe.

Yeah, I imagine I’ve been duped a few times, but lamb (especially the fat component) is pretty distinctive.

[SirRay]

@Acsenray

Gyros are traditionally made from lamb, but it’s not uncommon to see beef gyros, because of the U.S. preference of beef over lamb.

I’ve been to a number of places around NY that serve Gyros, and generally the Chicken Gyro is always labeled “Chicken”, but the other gyro meat is often unlabeled. I asked at a few places, and they said if unlabeled it’s lamb. This labeling convention may not be as true as it was 5 years ago, but still.

One thing that (as I understand it) the UK has a lot of that the US (well, NY) doesn’t is Indian takeout, in the same manner as our ubiquitious Chinese take-outs*. There are a decent number of Indian restaurants of course, even food court ones (Cafe Spice), but it’s hard to find a small Indian takeout.

*Chinese take-outs in the NY area can, to a high degree, be described thusly:
Single storefront, 3 or 4 small tables in front for those few who want to eat in; usually white or light colored interior (often with mirrors) with a tile/lino floor; counter running across the width of the store about a third of the way in; hanging from the ceiling above this counter a fascia with large color images of various American-Style Chinese dishes (General Tso’s, Orange Chicken, Happy Familly, Beef & Broccoli, etc); kitchen (open to view) in the back; no public restrooms as far as I can see; menus all pretty much the same; store name generally contains the word “Wok”, “Gardens”, “Wall”, “Panda”, “Happy”, or “Dragon”.
Common options are the Cat Statue with the raised paw (hey, that cat’s Japanese!), pencils stuck in a tub of rice next to the menus, calendar with pretty East Asian ladies on the wall (in lieu of this, various landscape scenes from China), and various house/car listing booklets left by the door.
Yeah, I’ve been in a few too many over the years…