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Sloppy gyros easy homemade gyro-like sandwich

Jun 15, 2021
the Giro

sandwich

is one of my favorite things to eat, but the folly of trying to make one at home is demonstrated in this 2005 episode of good eats first you have to make the meatloaf mix and then you have to put it on a rotisserie and even if you have a rotisserie you're probably going to do what Alton does here which is cook it remove it then carve it and then eat it and watch it get a little bit of a brown crust that has on a Royal Twist or shwarma attached to the meat on the rotisserie all the time. day so when you cut off some brown surface to eat the bottom part keeps cooking and also browning it's constantly making new crust so every strip of meat you eat is browning this is a tremendously convenient way to cook in a restaurant where you're continually serving people, but at home you want to cook, stop cooking, eat, and get on with your life, so here's a way to get those same delicious Twist flavors in a f form that is much better suited to home cooking.
sloppy gyros easy homemade gyro like sandwich
I'm calling it a

sloppy

twist on the first thing to do is make the Siddiqui sauce, you can buy it pre-made, but if you want to make it yourself, here's an

easy

way. I have a cucumber, a lemon, some garlic, and about 10 ounces or 300 grams of plain greek. Yogurt I accidentally bought the fat free kind. If there's anything loose in the yogurt, you could pour it out. Some people even drain the yogurt on cheesecloth as a dip for the

gyro

s, although I really want a looser consistency. pieces for your tzatziki and countless ways I think a box grater is the easiest I'm using the big holes some people will get the seeds out don't bother if you want to get some of this water out again cheesecloth is a common way to do it but just i take it in my hands and squeeze it over the sink good enough for me in the yogurt it turns garlic for this amount i just start with a clove of garlic you may want more but it will be raw and raw garlic is so much more powerful than cooked, so be careful. i want to grate this which means i need to peel it whole without crushing it so i just cut off the root end then roll it tightly between my hands i just pretend that didn't happen mm-hmm this is old garlic so i have to cut out that rotten spot and yes as it will with old garlic there is a green core there where the clove is starting to sprout that core is bitter i dont think it matters then cooked garlic but in raw garlic i will notice . so i have to squash it a bit to get that core out of there and it doesn't have the structural integrity to classify it well i guess i'm just going to mash it as fine as i can with a knife a press might work well on the yogurt too it goes and i'll start with the juice of half a lemon i might add a little more later some people use vinegar instead of a little olive oil and ideally fresh mint or fresh dill i don't have and won't use dried dill which is still good , just be careful, it's stronger, mix it up and try it, I think I want the whole lemon and a little more oil to make up for the skim yogurt Brag more dill and forgot to add salt Big pinch of salt Now if you don't like how it tastes this, don't blame me you can only add little bits of the stuff until you like one note of caution though which is that as this sits the garlic flavor gets a little stronger or maybe more widely dispersed , one say large body is enough for me lovely spicy texture rather than the almost cheesy texture i think people prefer to eat this as a standalone dish let it sit for as long as you can before eating it gets better during which time i will scan my grocery receipt to find the sponsor of this video and the easiest way to save money on groceries

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sloppy gyros easy homemade gyro like sandwich

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sloppy gyros easy homemade gyro like sandwich...

Other services like this allow you to scan product barcodes or select specific coupon offers. a million more groceries sure, but the points can also go towards Amazon Hulu Plus video games. All things were used more than usual as of this recording. Download the app now with my link in the description and use my code Ragusa to get 3000 points when you scan your first receipt press the link below promo code Ragusa start with 3,000 points thank you search all right dry that cutting board and then here's one red onion I'll have you peel it and then eat one of the halves of this quarter onion I'm going to slice them very thin.
sloppy gyros easy homemade gyro like sandwich
These are to cover the finished

sandwich

es. I will save them for now. The rest of the onion. I'm just going to bite. This is for the wide meat skillet over fairly high heat. A bit of olive oil and then the onions give them a bit of an edge, but I don't think you really need to brown them, they will brown later now. and then it goes up another pound two pounds is 900 grams total seems like a lot of meat but you'll see how much it reduces I'm using a wooden spoon to break this all up and continually scrape up anything that sticks to the bottom there should be more than enough water in here to deglaze continuously this pan for a while, but certainly if something is going to burn, turn the heat down.
sloppy gyros easy homemade gyro like sandwich
I'm just trying to evaporate a ton of water out of this pan, which takes a while. I cook this for a good 15 minutes once it has reduced it will all start to smell and sound different the pan will creak as the meat and onions start to fry in the fat they can't do that until you have gotten a lot of water out this is the part that is essential to getting the flavor of the Giro to be remembered every time. The strip of a Giro is supposed to be browned and crispy so every bit of this ground beef should be browned or at least as browned as possible before things start to get too brown. look like they are definitely going to burn.
I'm going to throw in a big scoop. of flour to thicken stir and let brown in fat until burning is imminent and then yes I'm deglazing with cheap white wine obviously I could use water in which case I might as well hit it with a little vinegar when scraping down at the end scrape up scrape up with that wooden spoon that Brown found in the bottom of the pan it's the outside of the pan turn time for some herbs and spices traditional dried herbs used in ghee rose thyme oregano rosemary marjoram use any combination of these you have or do what want I make and use Herbes de Provence which is a virtually identical mix, not surprisingly Provence is the most Mediterranean part of France, there is a lot of overlap with Greek food there.
I think you want a lot like 2 tablespoons of dried herbs at least a lot of Black Pepper and a very large pinch of salt to start, stir to give it a flavor and what's really missing is cumin, at least a teaspoon I would say, and I want more salt. This recipe is called

sloppy

euros. i don't know it's a sandwich that's made with spiced ground beef that's bound together in a ketchup based sauce and i'm going to put a little bit of ketchup here it just gives an incomparable shine to a mix like this i don't want too much would make that either this tasted like nothing Twist that's why I also put a little bit of flour in there to thicken up sloppy joes they don't usually have flour just ketchup I'm mixing in little bits of ketchup then a little more wine until I get the flavor and the slightly spicy consistency I'm going for and there we go you might be tempted to drain off some of the fat I mean no the fat is where the flavor of the lamb is really concentrated without it almost tasting like any ground beef at the last second I'm going to slice up some tomatoes for topping Seasoned cherry or grape tomato varieties are usually the best at the grocery store.
About 8 ounces, 200 grams. Normally I would cut them in half, but for this purpose I'm actually cutting them into small slices that will lay flat on the sandwich and be less likely to come off, you can heat up some pita bread on some meat, just stir it in first so that fat mixture is back on top with some tzatziki onions and tomatoes and flavor wise it's almost identical to a real Giro other than the meat being a bit sweeter the difference is almost purely textural, but what I'd rather do is treat it like sloppy coffee and put it on a burger bun, look, you probably have enough for eight or ten sandwiches. which is great because wet food usually reheats really well too, just pack up the leftovers and then eat some OPA tomorrow, well sloppy OPA, that's what they called me in college.

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