Paid Members ElCece Posted June 3, 2016 Paid Members Share Posted June 3, 2016 So this is all you fault! I've spent the last 3 hours obsessing over kebabs in the most shameful way Link to comment Share on other sites More sharing options...
SuperBacon Posted June 3, 2016 Share Posted June 3, 2016 I found an excellent one that delivers recently. Saturday night treat for last 3 weeks, even the kids love it! Link to comment Share on other sites More sharing options...
Paid Members air_raid Posted June 3, 2016 Author Paid Members Share Posted June 3, 2016 I just had regular, normal, boring everyday donner meat and chips for my tea, despite being stone cold sober. Anyone else succumb to the desire for dirty kebabs though not a drop of alcohol has passed their lips? Â I mean, true, I'm virtually crying into my Vimto with self-loathing and knowledge that I'll always be plump and never shag girls again, but at least I'm sober. Link to comment Share on other sites More sharing options...
SuperBacon Posted June 3, 2016 Share Posted June 3, 2016 I just had regular, normal, boring everyday donner meat and chips for my tea, despite being stone cold sober. Anyone else succumb to the desire for dirty kebabs though not a drop of alcohol has passed their lips? Â I mean, true, I'm virtually crying into my Vimto with self-loathing and knowledge that I'll always be plump and never shag girls again, but at least I'm sober. Well I don't drink so it's always eaten sober. Funnily enough, when I did drink, I would more often than not just get chips in pitta, what a waste! Link to comment Share on other sites More sharing options...
Paid Members Statto Posted June 3, 2016 Paid Members Share Posted June 3, 2016 I just had regular, normal, boring everyday donner meat and chips for my tea, despite being stone cold sober. Anyone else succumb to the desire for dirty kebabs though not a drop of alcohol has passed their lips? For much of my late-teens and early twenties, every Sunday night I'd go over to my mate Ben's and we'd get a doner for tea, alcohol free. Â I've had hundreds of sober doners, and could probably count on one hand the number of drunk ones. Link to comment Share on other sites More sharing options...
Paid Members ElCece Posted June 3, 2016 Paid Members Share Posted June 3, 2016 Until about 2 years ago the only sober kebab I ever had were hungover finishing off the previous nights left overs. Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted June 3, 2016 Paid Members Share Posted June 3, 2016 I have no idea how you eat a kebab shop kebab sober. I tried it once and felt abysmal for about three days after. Guts like the u-bend in my bog, you lot. Link to comment Share on other sites More sharing options...
Paid Members Egg Shen Posted June 3, 2016 Paid Members Share Posted June 3, 2016 I only ever hit a kebab sober these days, considering my tendency to have awful hangover's these days i no longer risk a kebab at the end of the night because it just adds to hell in the morning. It's a different feel sober but i do enjoy it. Â How is lamb/chicken doner meat actually produced though? My local kebab shop now has some kind of sign up stating that the lamb doner they use is something like 34% lamb, it then lists the other animals bunged in. What's it all about? Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted June 3, 2016 Moderators Share Posted June 3, 2016 I appalled to read that any of you eat doner meat sober. A shish is a pretty healthy meal though tbh, as long as you don't slather it in mayo and have chips with it. Link to comment Share on other sites More sharing options...
Paid Members Surf Digby Posted June 3, 2016 Paid Members Share Posted June 3, 2016 There used to be a takeaway in Mansfield that did a gorgeous mixed shish. I used to have it pretty plain, just meat, pitta and a shed load of mayo. Â The mayo would react with the coating on the meat and it would all meld together into a meaty loveliness. Alas they were taking over by some chavvy types that looked like McKenzie Crook and then they were shut down for a lack of cleanliness. Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted June 3, 2016 Paid Members Share Posted June 3, 2016 Â I do enjoy a donner (salad & garlic sauce). I prefer a chicken parmo. Â Â Well over a decade I've been hearing about these parmoes. One day I'll have one. Just go into one of your local NY Italian joints and ask for Chicken Parmegiano. Same thing, frigging lovely. Â Didsbury is a bit shite for Kebeb shops. Have to drive into longsight for a good, cheap one with a hygene rating that does not give you the shits just by looking at it. Â Nice kebab shop in Heaton Moor, but damn expensive. Good for a treat though. Link to comment Share on other sites More sharing options...
Paid Members Sergio Mendacious Posted June 3, 2016 Paid Members Share Posted June 3, 2016 Right? Oh, in that case I've had chicken parmo about fifty times. Link to comment Share on other sites More sharing options...
Paid Members Big Benny HG Posted June 4, 2016 Paid Members Share Posted June 4, 2016 Â Â I do enjoy a donner (salad & garlic sauce). I prefer a chicken parmo. Â Well over a decade I've been hearing about these parmoes. One day I'll have one. Just go into one of your local NY Italian joints and ask for Chicken Parmegiano. Same thing, frigging lovely. It isn't. Parmegiano has tomato sauce/marinara, not bechamel. Link to comment Share on other sites More sharing options...
Paid Members Carbomb Posted June 4, 2016 Paid Members Share Posted June 4, 2016 How is lamb/chicken doner meat actually produced though? My local kebab shop now has some kind of sign up stating that the lamb doner they use is something like 34% lamb, it then lists the other animals bunged in. What's it all about? Â If you're talking about regular lamb doner, the stuff that looks like an elephant's leg on a skewer, that's mechanically recovered. They basically steam meat off the carcass and scrape it into a big pile which they then season and shape. Â Here's what it looks like raw (the stuff on the table): Â Â Â Â Good places, like the ones I mentioned near me, make it "yaprak" (or "leaf") style, i.e. thin "leaves" of cut meat that have been properly marinated and stacked on the skewer. Â As for chicken, I don't think I've ever seen anyone do mechanically-recovered chicken doner meat - pretty sure it's only possible to do yaprak. Link to comment Share on other sites More sharing options...
Paid Members air_raid Posted June 4, 2016 Author Paid Members Share Posted June 4, 2016 Didsbury is a bit shite for Kebeb shops. Have to drive into longsight for a good, cheap one with a hygene rating that does not give you the shits just by looking at it. Â You drive into Longsight??? You're a braver man than me. Link to comment Share on other sites More sharing options...
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