Quote:
Originally Posted by Easy 6
Tonight is a Papa Murphys thin crust sausage, ham, bacon, onion and mushroom
But the real treat comes tomorrow, making the 30 mile drive to get an honest to God gyro made by actual Greeks, and will probably pick up two more to bring home and will reheat the meat in the oven, for the next days lunch
Figure I'll go get some fancy new fishing supplies at Scheels while I'm there, but the main reason for the trip is gyros
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That reminds me, has anyone tried the Arby's gyro? Is it anywhere close to accurate? I see the coupons, but I keep getting this vision of regular roast beef with a little Mediterranean seasoning shook on it.
I mean, pita is tough to **** up, lettuce, onion, tomato and feta is pretty much a no-brainer. Even tzatziki is fairly straightforward all things considered. But gyro meat is critical to get right.
It's been so long since I had a gyro out and about, since there's a market that sells the meat and tzatziki made onsite. So I just make mine at home. But I would be nice just to pick a couple up without the muss or fuss.
