Fallow Buck wrote:I'll speak to my dad today and find out his exact herb/spice mixture and pass it on.
Good luck,
FB
Fallow Buck wrote:HI Again,
I spoke to dad and he said that he didn't really put a wide range of herbs and spices into his doners. The main thing was the pureed onions. We used big spanish onions thhat were quite spicy. Herbs added Were:
Salt
White Pepper
Mixed Herbs (well rubbed to dust)
Corriander.
Garlic powder (small)
Cumin was occasionally disacussed but we didn't use it. some others definately use it.
I think thhat should just about cover every angle so good luck!! It would be great to see some photo's of your efforts when you next make a kebab.
Oh.... Dimensions. Ig you have something in the region of an 18" tall kebab then you want it to be about 6" diameter at the base and about 9" to 10" diameter at the top.
Laters,
FB
Paul Kribs wrote:Back in the 70's I asked the bloke in the kebab shop where he got such a utensil and he explained it pretty much as Fallow Buck does.. a really cheap thin aluminium frying pan, cut with tinsnips and cleaned up with emery cloth..
Regards, Paul Kribs
Rik vonTrense wrote:I doubt if you are prepared to stand there and cook a 10lbs leg and slice it off as it becomes cooked enough to eat and then maybe somehow vacuum packing each helping of donner for later use.
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