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Dagonet

Grillin and Chillin
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Joined
Sep 10, 2011
Messages
2,996
Name
Jeff
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..
Garlic is good.. :cheers2:
 

A.J. Hicks

Hall of Fame
Joined
Aug 12, 2014
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2,451
Name
zoomy
  • Thread Starter Thread Starter
  • #25
Alright update:

The meat smelled amazing going into the oven with all the seasonings that were mixed into it.

The sauce is different but I like it and can understand why people do like it.

We'll see how it turns out in the end.
 

Dagonet

Grillin and Chillin
Rams On Demand Sponsor
Joined
Sep 10, 2011
Messages
2,996
Name
Jeff
Baked chicken breasts and thighs that were saturated in BBQ sauce and now tenderizing in crock pot. This will be for after the game so I can continue feasting on bird. During the game, chili dogs and lil smokies in a fiery hot sauce. Plenty of Mich Ultra's and Reyka for shots. Here's to a Ram's victory. :cheers2:
 

yrba1

Mild-mannered Rams fan
Joined
Jul 8, 2014
Messages
4,905
Made flammkueche / flammkuchen / tarte flambée (Alsatian flatbread)

pc9zOBE.jpg
 

snackdaddy

Legend
Joined
May 6, 2014
Messages
6,795
Name
Charlie
Had what we call pepper steak. Cut London broil in strips. Stir fry it with bell peppers, mushrooms and onions. Add water, beef bouillon and corn starch to thicken it. Served over a bed of white rice with some soy sauce and crunchy noodles.
 

So Ram

Legend
Camp Reporter
Joined
Jun 18, 2014
Messages
10,067
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.
Grew up on those for a couple years at an old greek burger shop.That thing would Twirl all day long.