Gyros it is. Here is my own version. Requiring a few specialized items, but are very cheap and easily aquired. 2lbs ground lamb OR 1lbs lamb and 1lbs pork 1 large onion 8 cloves garlic 1 tbls ground rosemary 1 tbls marjoram 1 tbls black pepper 2 tbls kosher salt Now, in a blender or better, food processor, combine all your spice and garlic and pulse 4 times, quarter your onon and add and blend until it is a smooth mixture. lay out a triple thick layer of paper towl or a very clean dishtowel and dump this into the center. Gather up the edges and apply a little squeeze to force out as much liquid as possible. Get a large bowl and add your meat and the drained mixture. Using your hands combien everything and form into a loaf. Press this into a loaf pan, makng sure to press it all the way down. You remembered to lightly coat the pan in oil first right? good. You also remembered to get a regular brick that fits inside your loaf pan and wrap that in 3 layers of aluminum foil, shiny side in right? good. You also have your oven, witht eh brick inside, preheated to 375 correct? you're on top of things. Now, add your meatloaf and place the brick on top for 30-40 minutes. Or until it's about 160 degrees in the center. You have a meat thermometer to avoid over-cooking right? atta boy. Once you're at temp, remove from the hot box and kill the heat. Take your pieces of pita bread and wrap them up in a layer of foil and toss them in the oven to warm up. Remove your brick for now and pour off all the grease and oil from the pan. Replace the brick and let this rest for 10 mins. Now is when you dish up al those tomatos and onions you were chopping and your tzatziki sauce. You have those right? The large sweet onion we frenched and the 2 medium tomatoes we diced? and the 2 cups of sauce we made? no? You dissapoint me. Ok, chop up the veggies for now and lets talk tzatziki. If you live in a big city, you can probably find greek yogurt. If so, then we need 1 1/2 cups. If not, then we need 2 cups of regular plain yogurt and a clean dishtowel. dump the yogurt right int he center, draw up the edges and let this drain hanging over a bowel for an hour or so. Take your greek yogurt and add 1 medium cucumber, peeled and chopped fine 6 cloves garlic diced 1/2 tsp salt 1/2 tblsp olive oil splash of vinegar, doesn't have to be fancy, but if you have it, use it combine all that and boom. tzatziki. Now take your meat and slice it thin, lay this out on your pita, top with the tomatos and onions and sauce, and boom. Authentic Gyros. No fancy shit needed, and honestly, not a whole lot of effort.

Your measurements have no meaning to me. You should stop measuring everything in hogsheads and manibles then.

You and Alton Brown need to have children. tBlaket: But they're the methods of my forefathers!!

Stale what is the difference between kosher salt and regular salt? I just ordered a bunch of Cooking Books from amazon. It will be an exciting day when they come.

Kosher salt is awesome. Table aka regular salt is chemically-treated shit.

You and Alton Brown need to have children. tBlaket: But they're the methods of my forefathers!! I use his method for tzatziki, but I don't add the mint because I never taste it, nor do I agree on some of his proportions. He tends to make lightly seasoned food,a nd I like a strong taste. I want me food to explode and not hum. Also. Kosher salt is a far larger grain and it works great for cooking and garnishing. Not so much for things like cold items, popcorn, or pickling, as they need very fine grained salt.

Same here. I typically go half-again on his recommended spices. People know my food is spicy/flavorful and don't complain. I'll post my fajita marinade recipe tomorrow...going to bed.

Kosher salt is a far larger grain and it works great for cooking and garnishing. Not so much for things like cold items, popcorn, or pickling, as they need very fine grained salt. Oh so it's the same as sea salt then?

Kosher salt is a far larger grain and it works great for cooking and garnishing. Not so much for things like cold items, popcorn, or pickling, as they need very fine grained salt. Oh so it's the same as sea salt then? It's between sea salt and table salt in grain size.

Kosher salt is a far larger grain and it works great for cooking and garnishing. Not so much for things like cold items, popcorn, or pickling, as they need very fine grained salt. Oh so it's the same as sea salt then? if you put sea salt in a blender and pulsed a couple times, you'd have kosher salt.

Tell me SE. Tell me and I shall stroke my culinary cock and blow forth a load of cuisine. Man now no one wants your food.

Tell me SE. Tell me and I shall stroke my culinary cock and blow forth a load of cuisine. Man now no one wants your food. Bullshit, everybody wants my load.

Also Tube cooking forum

YES STALE THAT WOULD GET LOADS OF TRAFFIC

YES STALE THAT WOULD GET LOADS OF TRAFFIC IT WOULD BE AWESOME SHUT UP

YES STALE THAT WOULD GET LOADS OF TRAFFIC IT WOULD BE AWESOME SHUT UP I WOULD LIKE TO SHOUT MY APPROVAL OF STALE AND HIS IDEA.

WHAT KIND OF MAN COOKS WITH YOGHURT A MAN WITH A VAGINA THAT'S WHO REAL MEN COOK WITH CONCRETE

What, like using a brick oven?

WHAT KIND OF MAN COOKS WITH YOGHURT A MAN WITH A VAGINA THAT'S WHO REAL MEN COOK WITH CONCRETE I AM AWESOME ENOUGH TO NOT ONLY COOK WITH A FUCKING BRICK BUT TO USE IT WITH YOGURT I AM NOT ONLY MANLY BUT FUCKING BRILLIANT

pfft yoghurt more like faghurt

pfft yoghurt more like faghurt you're just jealous also, Sil approves of a cooking thread, and he's English Everyone knows the English are cold and logical. They're like Vulcans

I hate it when people put like, raisins and that kind of shit in my yogurt, I mean, wtf. Don't give me this crap.

No, that's English food you're describing. (Oh no I didn't.)

pfft yoghurt more like faghurt you're just jealous also, Sil approves of a cooking thread, and he's English Everyone knows the English are cold and logical. They're like Vulcans Cooking is awesome. This is cold hard fact. I made home made herb breaded chicken nuggets last night, and they were delicious.

No, that's English food you're describing. (Oh no I didn't.) I will gut you. And then serve you in a pie.