[Daniel]

http://www.williams-sonoma.com/products/90...;cm_ite=default

Anyone have one of these or know anything about it. I want one really badly for some reason..

[Anthony Bonner]

http://www.williams-sonoma.com/products/90...;cm_ite=default

Anyone have one of these or know anything about it. I want one really badly for some reason..

Just set it.....and forget it.

[Daniel]

Yikes, is that what that slogan is for? I remember the slogan but, not the product.

[Anthony Bonner]

Yikes, is that what that slogan is for? I remember the slogan but, not the product.

lsY6eaKsFW4

[Suzanne F]

Have not used it myself, but have seen it demo'd and eaten the results: roast beef, vegetable skewers, and I forget what else. All were very good. Beef had a good crust, not only from the spices applied to the outside.

Nice that it comes with accessories rather than making you buy them separately. Now that you've reminded me about it . . . it does seem like a nice toy. And really, it doesn't have that big a footprint . . .

[Stone]

gyro?

[Daniel]

Yikes, is that what that slogan is for? I remember the slogan but, not the product.

lsY6eaKsFW4

Hot Dogs and Sausages.. I think I went to their concert in middleschool.

[Anthony Bonner]

gyro?

When I clicked on Daniel's link my immediate thought was "Hmm if I get that I wonder how bad my apartment would smell from turning it into a gyro spit"

[GG Mora]

Why get a Kenner EZ-Bake when you can have one of these (for only $9300!):

[Daniel]

gyro?

Seems like the next logical step.

[Suzanne F]

You can buy a packaged spice mix for that. But it tastes nothing like what you get for real. Better to come up with your own. Also, how do you compact the meat enough? (asking in all seriousness, since it's something I'd love to try making at home)

[Daniel]

I think most places in around here just use a lamb loaf.. But in Europe they have the layered versions which are just the Shawarma. Not to say there are no shwaramas around here.. And in Mexico they have the Al Pastor where you just places slices on top of eacother..

[Stone]

There's lots of shwarma in NY.

Most recipes for gyro I've seen have a surprising small spice list, and rely mostly on marloram

[Anthony Bonner]

Wood-fired Schwarma in Istanbul. Delicious



I think the only reasonable conclusion from all this is for us to buy several of these and then have meat cylinder cook-off. Gyro v Schwarma v Al Pastor

[The Scream]

Also, how do you compact the meat enough? (asking in all seriousness, since it's something I'd love to try making at home)

The Mr made doner kebab (Turkish or Algerian version of shawerma, sometimes made with alternating layers of thin slices of meat and minced/pounded meat) by stuffing a butterflied leg of lamb (pounded thinly) with ground lamb that he processed into a smoothish paste in a food processor. Then he tied the whole thing up.