Homemade Gyro
The NY times offers a look into the world of gyro manufacturing today. With so many food writers bashing processed food as of late it’s interesting to see a journalist cover a big manufacturer and not light fires. The article itself is alright, but the accompanying video is borderline disturbing. Not that it’s unsanitary or filthy but watching a 4 ton meat grinder work its magic – It’s just a little unsettling to watch .
Yet even with images of carnage fresh in my mind I still crave the flavors of lamb, beef and oregano. When I want Gyro with a little less Spam I’ll take a hunk of beef sirloin, and a section of lamb leg and pound both flat. I’ll make a paste of herbs garlic, and oil and slather the meat before rolling it tightly with butchers twine. When pan seared and roasted, or grilled the beef and lamb flavors stand out. It’s chewy in a way that makes homogenized meat paste seem wimpy. It’s no meat popsicle. You can read more about it here.
