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A.J. Hicks

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Sorry to start this early.

I have been trying to get my wife to let me try this recipe I found for a long time.

She randomly texted me yesterday and said 'we should have that one meal you always want to try for the Rams game'

Halifax Donair. I don't know if anyone has ever had one but I think they look really good. I was shocked she wanted to try as she has been so staunchly against even the idea.

Here is the video I plan to mostly try and follow.


View: https://www.youtube.com/watch?v=LXXUqe9JiY8&ab_channel=MATTYMATHESON
 

Liberator

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I live in Atlantic Canada where that comes from, and I know @CGI_Ram does too. That's a pretty good drunk food staple here. The sauce looks a tad like c*m, but it honestly taste real good especially with the meat.

You can get a pretty damn good one here from a Lebanese guy's pizza shop.
 

A.J. Hicks

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I live in Atlantic Canada where that comes from, and I know @CGI_Ram does too. That's a pretty good drunk food staple here. The sauce looks a tad like c*m, but it honestly taste real good especially with the meat.

You can get a pretty damn good one here from a Lebanese guy's pizza shop.

I really am so excited! The video above Matty Matheson goes on and on about how it looks like c*m.
 

Liberator

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I really am so excited! The video above Matty Matheson goes on and on about how it looks like c*m.

It does man haha

I think Matheson is from New Brunswick same as me originally. Donairs are a big deal here, we also dip garlic fingers in the same sauce if you look those up..
 

CGI_Ram

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Donairs done right are awesome. I’ve had bad ones too… so it comes down to preparation. Its all about the meat.

I like those from Jacks Pizza & Donairs… Goya’s the Lebanese one you mention @Liberator? My son likes those.
 

ScotsRam

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Is donair like donner that we have in the UK? That shit is nasty but amazing if you're drunk.
 

CGI_Ram

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The key to this delicious sandwich is how the meat is spiced and cooked.

The meat is cooked on a rotating spit, where the outside gets dark and somewhat dried. The meat is carved off the outside with a knife in slices. The meat continues rotating and cooking the shaved areas. The process is repeated until all the meat is carved away.

These can be damn good. And... yes @ScotsRam it is good hangover food as this article indicates:

The Delicious History of the Halifax Donair​

The next time you’re in Halifax, skip the lobster boil and go straight to the pizza shop instead. After all, that’s where you’ll find the city’s official snack: the Halifax donair.

Unless you’re a native Bluenoser, you may never have tasted this popular late-night snack, and experienced the unavoidable drip of garlicky donair sauce down your chin. The sloppy sandwich is a pita filled with spit roasted shaved beef, served with tomatoes and onions, slathered in the signature sauce.

“It’s spicy, eaten normally at midnight,” says Alain Bossé, a top chef from Pictou, Nova Scotia and ambassador of all things culinary in Atlantic Canada. “After a long night out, you line up at a pizza corner in Halifax. It’s a great hangover food!”

halfiax-donair.jpg


As the story goes, the Halifax donair was first invented in the 1970s by Peter Gamoulakos. Originally from Greece, he started selling Greek gyros (a pita stuffed with grilled lamb and tzatziki) from his restaurant located off the Bedford Highway. But the sandwich just didn’t jive with the East Coast’s “meat and potatoes” palate.

Swapping lamb for beef, the brothers whipped up a sweet “donair sauce” and tried again. This time, however, a feeding frenzy erupted and Halifax’s signature dish was born. The late-night favourite has become so popular that in 2015, Halifax city council voted to make it the city’s official food.

“There’s something about this dish that’s unique to Atlantic Canada,” says Chef Alain Bossé. “People will drive miles for a donair!”

Today, almost every pizza place in the province sells the sloppy and sumptuous late-night eat, some even selling more donairs than pies. Every East Coaster has a favourite spot, but The King of Donair and Tony’s Donair have long been local favourites. Both spots have been serving the snack since the 1970s. Recently though, donair-mania has infiltrated swankier eateries.

“Now that Halifax has proclaimed the donair as the food of choice, restaurants and hotels are serving donairs,” says Chef Alain. “Some are serving miniature canapés with donair meat.”

Playful renditions aside, there are traditional techniques to making the beloved sandwich. First, spiced ground beef is moulded into an elongated log that’s roasted on a spit. The donair meat is then shaved, sautéed and stuffed into a pita, along with fresh tomatoes, raw onions, and a special sweet sauce made with sweetened condensed milk, vinegar and garlic powder. As Chef Alain says, it’s adding the donair sauce that makes it.

“The sweet sauce is what makes a difference between a donair and a gyro,” he says. “My favourite? Sam’s Pizza in New Glasgow. They make their own pita, so it’s always fresh and soft.”

For decades, the Halifax donair largely remained a hidden treasure, scarcely found on menus outside Nova Scotia. But as more Nova Scotians started settling across the country and with the advent social media, there’s a growing appetite for this late-night nosh outside of the province. Canadian chefs are incorporating this trendy food item onto their menus and even getting creative with the recipe.
 

ScotsRam

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Yeah that's a doner kebab, the staple diet of Britain's drunks. Do NOT try one sober. Although yours are maybe better than ours.
 

Liberator

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Donairs done right are awesome. I’ve had bad ones too… so it comes down to preparation. Its all about the meat.

I like those from Jacks Pizza & Donairs… Goya’s the Lebanese one you mention @Liberator? My son likes those.

Freddies is the one I was talking about it's in Moncton and I think they have a spot in Saint John too. As I said, great drunk food lol.
 

A.J. Hicks

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Liberator and CGI I'd like you guidance if you have any.

I don't have the vertical cooking device. But I'm following Matty's recipe as close as I can.
 

CGI_Ram

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Liberator and CGI I'd like you guidance if you have any.

I don't have the vertical cooking device. But I'm following Matty's recipe as close as I can.
I have never made them. Hopefully Liberator has advice on that.

Does Matty’s use your oven? I’ve heard people say they can make better ones that way. But I’ve not eaten anything other than a spit made one.

Make the sauce. It really compliments things is my advice. They offer it on the donair or on side. I do a little of both when I eat it.

I will buy a local one this weekend. You got me hungry for one!
 

A.J. Hicks

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I have never made them. Hopefully Liberator has advice on that.

Does Matty’s use your oven? I’ve heard people say they can make better ones that way. But I’ve not eaten anything other than a spit made one.

Make the sauce. It really compliments things is my advice. They offer it on the donair or on side. I do a little of both when I eat it.

I will buy a local one this weekend. You got me hungry for one!

Ya Matty uses the oven but he puts his loaf pan into another baking dish and then puts water in that baking dish.

We've got family coming over Sunday. Plan to have new york strip steak cooked with the sous vide.
 

Selassie I

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We just had this watching the cheaters getting stomped.

Baked Red Snapper in heaven. A touch of Parmigiano on top.


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Liberator

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Liberator and CGI I'd like you guidance if you have any.

I don't have the vertical cooking device. But I'm following Matty's recipe as close as I can.

haha I've only ever bought them myself as opposed to made them. I'm sure if you baked the meat it'd be fine?