I Love Kebabs
Tim Worstall has a post on some kebab vendors in a spot of trouble. But as soon as I saw the kebab picture, I lost all interest in the story. Mmmm...kebabs....
posted by LTC John at 2:58 PM
Friday, July 29, 2005
Tim Worstall has a post on some kebab vendors in a spot of trouble. But as soon as I saw the kebab picture, I lost all interest in the story. Mmmm...kebabs....
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10 Comments:
I think there is a slight difference in food description structure between America and Britain. The picture on Tim's blog is what we call a 'Doner Kebab', and is formed from meats which have been pressed on to a central frame and subjected to gas heat while being rotated, then carved and served with, well, anything that comes to mind!
It's a Brit thing!
I think in America a "Doner Kabab" would be made of "Long Pig" (if you get my meaning) and might have been served at Jeff Dahmer's place on the 4th.
;)
No no. I had many a Doner Kebab when I was stationed in Kaiserslautern, Germany. I just had a total Pavlovian response to the very word "kebab"...
One of the things I wanted to tell you, while you were out in Afghanistan, (but never actually got round to telling you) was where to go for an extra meal. My brother’s one of the main chefs at the NATO/IFOR base.
Civilian contractor, living in a shipping container and having a great time, so he says.
Tim, if it was Camp Suter on the edge of Kabul, I managed to latch onto an RAF Regiment officer and wheedle an invitation to their mess. Damned fine food it was! If that was your brother, make sure he knows that everyone at Bagram was plotting a way to get to that mess hall...heh.
That’s the place.
Breakfast at Suter was particularly good.
kebab kebab
SCHWARMA!!!
ask nicely and I'll share the special sauce recipe.
That is one remark fraught with peril.
My mother in law makes mean Kebabs, except we use the Greek term: Souvlaki. The TURKS call them Kebabs.
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