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Author Topic: Garlic Donair
Titanium Warrior
Alpha Geek
Member # 1885

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Icon 14 posted March 16, 2005 20:06      Profile for Titanium Warrior   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
This is a modified version of a Donair recipe that I tried with my wonderful free bottle of Garlic Head sauce... it was a Garlicy delight.

INGREDIENTS:
2 teaspoon salt
1 teaspoon ground oregano
1 tablespoon flour
1 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1 1/2 tablespoon paprika
2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
2 pound ground beef
1 1/2 tablespoon of Garlic Head BBQ Sauce
Teaspoon of olive oil

1 (12 fluid ounce) can evaporated milk
3/4 cup white sugar
2 teaspoons garlic powder (optional)
1/2 cup white vinegar, or as needed

DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the ground beef in a large steel bowl and use your hands to blend in together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, paprikia and cayenne pepper. To make a smooth consistency pick up the meat and throw it down with force (approximately 20-25 times or until your hands are sore - the longer you do this, the smoother it will be), kneading it through your fingers after each throw. This also helps the meat hold together better when you slice it.
3. Form the meat into a loaf, and place it on a greased broiler pan. A bread pan will work as well.
4. Bake for about an hour and 15 minutes or use a meat thermometer to a reading of 160 degrees F. Mix oil and Garlic Head BBQ sauce together and brush a coating on your loaf after cooking for 15 minutes. Continue to brush every 15 minutes and also turn your donair for even cooking. If you chill this overnight it will slice better and you can reheat the sliced meat on a skillet. I don't have a rotisserie on my BBQ, but I'm willing to guess that this would cook nicely on one.
5. To make the donair sauce, mix together the vinegar, sugar and garlic powder in a medium bowl. Whisk the vinegar mixture until the sugar is dissolved and looks clear. Pour evaporated milk into the mixture and stir lightly or fold until combined. Make sure not to overstir this or it will go liquid.

I use greek pitas (very fluffy - not the pita pockets) that have been heated on a skillet or iron pan and I add shredded lettuce and diced tomatoes into each donair.

You can probably half the recipe for the sweet sauce as it makes a lot!

Enjoy I'll post more recipes as I create them and deem them a success [Smile]
-TiW

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I used to have super powers until my therapist took them away.

Posts: 333 | From: Victoria, BC Canada | Registered: Dec 2002  |  IP: Logged
garlicguy

Member # 3166

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5
Icon 1 posted March 17, 2005 12:18      Profile for garlicguy   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
Wow! Thanks for the recipe idea, TiW!
Posts: 3753 | From: Pluto, no matter what you call it, is still my home. | Registered: Dec 2004  |  IP: Logged
Black Widow
Uber Geek
Member # 3046

Icon 14 posted March 17, 2005 12:55      Profile for Black Widow     Send New Private Message       Edit/Delete Post   Reply With Quote 
Sidenote/Thread hijack:

I made tenderized round steak with Garlic Head last night. I licked the spoon after smearing the sauce on the steaks and had a difficult time not just digging in and eating straight out of the jar! And the browned bits in the bottom of the pan were heavenly!

</hijack>

Posts: 931 | From: Missouri | Registered: Oct 2004  |  IP: Logged
Cap'n Vic

Member # 1477

Icon 1 posted March 17, 2005 13:23      Profile for Cap'n Vic     Send New Private Message       Edit/Delete Post   Reply With Quote 
Mmmmmmmmm Donairs.

A right of passage in Nova Scotia.

Most people out west call 'em Gyros, pronounced Heros or something equally bizarre.

I looooooooove 'em.

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(!) (T) = 8-D

Posts: 5471 | From: One of the drones from sector 7G | Registered: Jun 2002  |  IP: Logged
drunkennewfiemidget
BlabberMouth, a Blabber Odyssey
Member # 2814

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Icon 1 posted March 17, 2005 13:31      Profile for drunkennewfiemidget     Send New Private Message       Edit/Delete Post   Reply With Quote 
quote:
Originally posted by Cap'n Vic:
Mmmmmmmmm Donairs.

A right of passage in Nova Scotia.

Most people out west call 'em Gyros, pronounced Heros or something equally bizarre.

I looooooooove 'em.

Around here, I hear them pronounced 'eeroes' which just sounds blatantly wrong, but then again, what do the french know about gyros? [Wink]
Posts: 4897 | From: Cambridge, ON, Canada | Registered: Jun 2004  |  IP: Logged
Black Widow
Uber Geek
Member # 3046

Icon 1 posted March 17, 2005 13:44      Profile for Black Widow     Send New Private Message       Edit/Delete Post   Reply With Quote 
quote:
Originally posted by drunkennewfiemidget:
Around here, I hear them pronounced 'eeroes' which just sounds blatantly wrong, but then again, what do the french know about gyros? [Wink]

I've always called them 'geerohs' (with a hard g sound), but the ones here are made with lamb (Spungo special).
Posts: 931 | From: Missouri | Registered: Oct 2004  |  IP: Logged
Titanium Warrior
Alpha Geek
Member # 1885

Member Rated:
4
Icon 1 posted March 17, 2005 14:19      Profile for Titanium Warrior   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
quote:
Originally posted by Cap'n Vic:
Mmmmmmmmm Donairs.

A right of passage in Nova Scotia.

Most people out west call 'em Gyros, pronounced Heros or something equally bizarre.

I looooooooove 'em.

I do believe Nova Scotia claims to be the originator of the Donair... Gyro's are pretty much the same except slightly different in sauce.

TiW

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I used to have super powers until my therapist took them away.

Posts: 333 | From: Victoria, BC Canada | Registered: Dec 2002  |  IP: Logged
Cap'n Vic

Member # 1477

Icon 1 posted March 17, 2005 15:04      Profile for Cap'n Vic     Send New Private Message       Edit/Delete Post   Reply With Quote 
There was this place (the name escapes me) in Halifax we used to go after the bars closed....It was run by a couple of Lebanese dudes and the donairs rocked.....I always thought it was some sort of traditional Lebanese food.

Even Pizza Delight (similar to Pizza hut) sold 'em.

Yes, I think they were lamb meat. Noting like waking up with a hangover, reeking of garlic and stale beer.

On a related note, Ifound a Falafel Place on Bloor St West when I moved to Toronto that had killer Falafel for like $3.99 each. Mmmmmmmmmmmm.

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(!) (T) = 8-D

Posts: 5471 | From: One of the drones from sector 7G | Registered: Jun 2002  |  IP: Logged
Rhonwyyn

Solid Gold SuperFan!
Member # 2854

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Icon 1 posted March 17, 2005 16:49      Profile for Rhonwyyn   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
A few years ago my family hosted a university exchange student from Halkidiki, Greece, the country of origin of the Gyro (hard G sound: Ghy'eer-o). Typically made with lamb strips, the Tzajiki (cucumber) sauce is what makes it really good.

Yummmm....

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Change the way you SEE, not the way you LOOK!

Posts: 3851 | From: Lancaster, PA | Registered: Jul 2004  |  IP: Logged
magefile
Highlie
Member # 2918

Member Rated:
5
Icon 1 posted March 17, 2005 18:49      Profile for magefile     Send New Private Message       Edit/Delete Post   Reply With Quote 
I was just wondering how to spell Tzajiki. Not sure it matters too much, though, given that it's not spelled with the Roman alphabet anyway. Mmm ... /me has a sudden craving for Greek. Too bad all the local Greek places are "upscale" and "nice".

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Let them be stupid - the market will sort it out.

Posts: 743 | From: Massachusetts | Registered: Aug 2004  |  IP: Logged
Rhonwyyn

Solid Gold SuperFan!
Member # 2854

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Icon 1 posted March 17, 2005 18:59      Profile for Rhonwyyn   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
Yeah, a good Gyro sounds delicious tonight, but I got Qdoba's Chicken Taco Salad instead. Yummy in my tummy! [hearts]

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Change the way you SEE, not the way you LOOK!

Posts: 3851 | From: Lancaster, PA | Registered: Jul 2004  |  IP: Logged


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