burden@cheers.DEC (Dave Burden -- 381-2559) (11/05/85)
In June we took a trip up to Nova Scotia and spent it in and around Bridgewater. One lunchtime we stopped into a local pizza place and ordered what appeared to be a local favorite. The filling was chucks of meat and tomatoes with a mild sauce all wrapped up in a thin layer of bread. My wife said it resembled gyros she had in the Washington DC area. We have forgotten what they were called in Nova Scotia. Does anyone know the name of them? Dave Burden decvax!decwrl!dec-rhea!dec-cheers!burden 603-881-2559 Nashua, NH 42 42' 48.8'' N 71 27' 23.7'' W
tjsmedley@watmum.UUCP (Trevor J. Smedley) (11/08/85)
In article <1250@decwrl.UUCP> burden@cheers.DEC (Dave Burden -- 381-2559) writes > >In June we took a trip up to Nova Scotia and spent it in and around >Bridgewater. One lunchtime we stopped into a local pizza place and ordered >what appeared to be a local favorite. The filling was chucks of meat and >tomatoes with a mild sauce all wrapped up in a thin layer of bread. My wife >said it resembled gyros she had in the Washington DC area. We have forgotten >what they were called in Nova Scotia. Does anyone know the name of them? > Being from Nova Scotia, I expect that what you ate were Donairs. They are very popular around there, and unfortunately they are not so popular anywhere else that I've been. They also go by the name Gyros some places. The chunks of meat are generally some sort of spiced ground beef, and the thin bread is usually a pita, or we used to call it Lebanese bread (I don't know how accurate any of these names are, but that's what we called them). The sauce is not always mild. The best ones that I've ever had definitely did not fit the descirpition mild. Trevor J. Smedley University of Waterloo {decvax,allegra,ihnp4,clyde,utzoo}!watmum!tjsmedley
strickln@ihlpa.UUCP (stricklen) (11/09/85)
> > In June we took a trip up to Nova Scotia and spent it in and around > Bridgewater. One lunchtime we stopped into a local pizza place and ordered > what appeared to be a local favorite. The filling was chucks of meat and > tomatoes with a mild sauce all wrapped up in a thin layer of bread. My wife > said it resembled gyros she had in the Washington DC area. We have forgotten > what they were called in Nova Scotia. Does anyone know the name of them? > Sounds like calzone. Steve Stricklen AT&T Bell Laboratories ihnp4!ihlpa!strickln
booter@lll-crg.ARpA (Elaine Richards) (11/10/85)
In article <1250@decwrl.UUCP> burden@cheers.DEC (Dave Burden -- 381-2559) writes: > >In June we took a trip up to Nova Scotia and spent it in and around >Bridgewater. One lunchtime we stopped into a local pizza place and ordered >what appeared to be a local favorite. The filling was chucks of meat and >tomatoes with a mild sauce all wrapped up in a thin layer of bread. My wife >said it resembled gyros she had in the Washington DC area. We have forgotten >what they were called in Nova Scotia. Does anyone know the name of them? > >Dave Burden decvax!decwrl!dec-rhea!dec-cheers!burden Sounds like calzone. A pizza that got folded. E ***** PS pronounced calzon, not calzonie
tjsmedley@watmum.UUCP (Trevor J. Smedley) (11/10/85)
In article <980@lll-crg.ARpA> booter@lll-crg.UUCP (Elaine Richards) writes: >In article <1250@decwrl.UUCP> burden@cheers.DEC (Dave Burden -- 381-2559) writes: >> >>In June we took a trip up to Nova Scotia and spent it in and around >>Bridgewater. One lunchtime we stopped into a local pizza place and ordered >>what appeared to be a local favorite. The filling was chucks of meat and >>tomatoes with a mild sauce all wrapped up in a thin layer of bread. My wife >>said it resembled gyros she had in the Washington DC area. We have forgotten >>what they were called in Nova Scotia. Does anyone know the name of them? >> >>Dave Burden decvax!decwrl!dec-rhea!dec-cheers!burden > >Sounds like calzone. A pizza that got folded. > >E >***** > >PS pronounced calzon, not calzonie I sincerely doubt that it was a calzone. I've eaten many of these as well, but I'd never consider them a local favourite anywhere in Nova Scotia. They are definietly Donairs (pronounced like they're spelled). I've also seen them under the name Gyros. I can see the similarities in a written descripition, but see one or eat one and you'll know that they aren't the same. A calzone is sealed. A donair isn't. Also, there usually isn't any cheese in a donair, although I have seen them with cheese and pepperoni (yuk). Trevor J. Smedley University of Waterloo {decvax,allegra,ihnp4,clyde,utzoo}!watmum!tjsmedley
krossen@bbncca.ARPA (Ken Rossen) (11/11/85)
I've always understood authentic gyros to be fresh grilled pita bread
wrapped around slices of spicy lamb (usually beef, too) with onions,
tomatoes and a yogurt sauce (sometimes the yogurt-cucumber sauce ... what's
that called, sageki?). If you are Greek and know better, please correct me.
I don't understand, however, what the difference is between gyros and the
identical sandwich I thrived on in teenage years, souvlaki. What IS the
difference between gyros and souvlaki?
--
Ken Rossen ...!{decvax,ihnp4,ima,linus,harvard,seismo}!bbncca!krossen
--- or --- krossen@bbnccp.arparay@utcsri.UUCP (Raymond Allen) (11/12/85)
In article <324@watmum.UUCP> tjsmedley@watmum.UUCP (Trevor J. Smedley) writes: >In article <1250@decwrl.UUCP> burden@cheers.DEC (Dave Burden -- 381-2559) writes >> >>In June we took a trip up to Nova Scotia and spent it in and around >>Bridgewater. One lunchtime we stopped into a local pizza place and ordered >>what appeared to be a local favorite. The filling was chucks of meat and >>tomatoes with a mild sauce all wrapped up in a thin layer of bread. >> >Being from Nova Scotia, I expect that what you ate were Donairs. They >are very popular around there, and unfortunately they are not so >popular anywhere else that I've been. They also go by the name Gyros >some places. >Trevor J. Smedley University of Waterloo Here, in Toronto it is called a Gyros. Apparently, according to advertising, they originated in Chicago. In Montreal it is called a "Doner" and usually is served as described above with onions added. Montrealers call it a Souvlaki, but I think that that is a misnomer. By the way, the "thin layer of bread" is actually called Pita bread (or Middle East Bread in some parts). Ray Allen utcsri!ray
lamy@utai.UUCP (Jean-Francois Lamy) (11/12/85)
Depending on where in Montreal you order it you will have to ask for
it with a different name! The following are not definitions, but the
result of inductive learning that allowed me to get about what I wanted
most of the time :-)
Souvlaki: meat grilled on a stick
Souflaki in pita: as described in first message, but with (strong) onions.
Doner: same as souflaki in pita, but the meat (sometimes lamb)
is cut from a big roasted piece of meat
Shawarma: Same as doner, lebanese style (the first "a" is silent).
Sometimes, however, served on a plate instead of in a pita
Pita is the greek name for what is otherwise know as syrian or lebanese
bread. It is a round bread cooked without whey, which forms a pouch when
opened at one end, and can be stuffed with rice and chicken or tuna chunks
to introduce variety in your sandwich diet.
--
Jean-Francois Lamy
Department of Computer Science, University of Toronto,
Departement d'informatique et de recherche operationnelle, U. de Montreal.
CSNet: lamy@toronto.csnet
UUCP: {utzoo,ihnp4,decwrl,uw-beaver}!utcsri!utai!lamy
CDN: lamy@iro.udem.cdn (lamy%iro.udem.cdn@ubc.csnet)sands@usiv03.DEC (11/14/85)
Concerning gyros and souvlaki. As far as I can make out the souvlaki is
made from lamb and the gyro is beef.
/l. sands/
DEC Irvine, Ca.
(DEC E-NET) ROLL::FEATHERSTON
(UUCP) {decvax,ucbvax,allegra}!decwrl!dec-rhea!dec-roll!featherston
(ARPA) featherston%roll.DEC@decwrl.ARPAsuze@terak.UUCP (Suzanne Barnett) (11/18/85)
> > Concerning gyros and souvlaki. As far as I can make out the souvlaki is > made from lamb and the gyro is beef. > Around here gyros are a pita made with lamb or goat, onions and sour cream. The souvlaki I am familiar with is nothing like a gyro, but is a type of shish kebab, made with lamb. -- ************************************************************** Suzanne Barnett-Scott uucp: ...{decvax,ihnp4,noao,savax,seismo}!terak!suze phone: (602) 998-4800 us mail: CalComp/Sanders Display Products Division (Formerly Terak Corporation) 14151 N 76th street, Scottsdale, AZ 85260
amcy@adelie.UUCP (Anthony Yeracaris) (12/04/85)
Actually, Gyro is a generic name for lamb or beef slow-cooked on a rotating spindle. Hence the name "Gyro" (consider "gyroscope"). "Souvlaki" can be best described as Greek shiskebob, and always with lamb. A "Souvlaki sandwich" is a Souvlaki removed from the skewer and stuffed in pita with salad. -- LIVE: Anthony M. C. Yeracaris, (617) 965-8480 x16 USPS: Adelie Corporation, 288 Walnut St., Newtonville, MA 02160 UUCP: harvard!adelie!amcy ARPA: emacs!adelie!amcy@cca-unix.ARPA
amp@ada-uts.UUCP (12/10/85)
I have just returned from Greece where Souvlaki was most often
made with veal.