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steveo3002

Original Poster:

3,311 posts

59 months

[news] 
Tuesday 1st June 2010 quote quote all
our local kebabery has started doing chicken doner..thats chicken pieces mashed up on a giant elephant leg style thing and cooked in front of the griller

how on earth does that work? i dont get how you can cook a bit and slice it off , then let it cool , heat and so on

dont think i'll be trying one either

Edited by steveo3002 on Tuesday 1st June 18:30

jmorgan

20,399 posts

169 months

[news] 
Tuesday 1st June 2010 quote quote all
Beer kills the germs.

deeen

4,352 posts

130 months

[news] 
Tuesday 1st June 2010 quote quote all
Most of the "bugs" are more fragile than you think. 70 degrees for 2 mins kills 99% of them, IIRC.

Simpo Two

59,604 posts

150 months

[news] 
Tuesday 1st June 2010 quote quote all
Ah the old pasteurisation trick... but you also have to consider their very heat resistant spores and toxins they produce... anaerobic jobbies aren't quite as docile as Lactobacilli etc smile

If it works for lamb it'll work for chicken. Clostridium sp ain't fussy...

Edited by Simpo Two on Tuesday 1st June 20:58

surrey7er

3,509 posts

154 months

[news] 
Tuesday 1st June 2010 quote quote all
I believe they also add loads of salt to chicken doner... Makes it inedible in my book!
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bazking69

8,612 posts

75 months

[news] 
Wednesday 2nd June 2010 quote quote all
Chicken Doner. Wrong, yet so right.

Google [bot]

3,409 posts

66 months

[news] 
Wednesday 2nd June 2010 quote quote all
I regularly get a chicken kebab and save it for the next day for (yet) another reheat. It's never done me any harm.

surrey7er

3,509 posts

154 months

[news] 
Wednesday 2nd June 2010 quote quote all
Google [bot] said:
I regularly get a chicken kebab and save it for the next day for (yet) another reheat. It's never done me any harm.
I believe, that when Scientists are trying to create the Botulism Bacteria in a lab, that that's how they do it...

soad

18,872 posts

61 months

[news] 
Wednesday 2nd June 2010 quote quote all
Google [bot] said:
I regularly get a chicken kebab and save it for the next day for (yet) another reheat. It's never done me any harm.
I used to do that with pizza too. Meat toppings and all hehe

bazking69

8,612 posts

75 months

[news] 
Wednesday 2nd June 2010 quote quote all
I think we've all, at some point, woken up with a hangover and tucked into last nights kebab, cold, that was left on the bedside cabinet...

Frankeh

12,558 posts

70 months

[news] 
Wednesday 2nd June 2010 quote quote all
surrey7er said:
Google [bot] said:
I regularly get a chicken kebab and save it for the next day for (yet) another reheat. It's never done me any harm.
I believe, that when Scientists are trying to create the Botulism Bacteria in a lab, that that's how they do it...
Mmmm. Warm chicken dick meat, warm wet lettuce and warm mayo.
Pass the bucket.

Google [bot]

3,409 posts

66 months

[news] 
Wednesday 2nd June 2010 quote quote all
Dick? Lettuce? Mayo? No wonder you're chicken kebab cynical thumbup

theironduke

6,995 posts

73 months

[news] 
Wednesday 2nd June 2010 quote quote all
Nasty things....never used to have them at Uni either, although my housemates were on first name terms with Stavros the kebab shop man (eta Stavros was what we called him, it may not have been his name...)

I always used to visit the classier establishment further down the road...















KFC

good old tortured bird.....BUT a Zinger Tower meal at 0300 after a good night was oh sooo good.

gib786

4,216 posts

62 months

[news] 
Thursday 3rd June 2010 quote quote all
It all depends on where you eat from imo. Theres a place in Bradford called Shimlas who are known for doing a good chicken donner. They seem to get a load of marinated chicken breasts, whack em on a giant skewer and stick them into the donner machine. Been eating there for years and not been ill yet, and that includes eating some leftover cold chicken donner in the morning!

JB!

4,104 posts

65 months

[news] 
Thursday 3rd June 2010 quote quote all
its aaaaaaall about the mixed meat kebab.

hurl

nah, chicken shish please!

Don

26,061 posts

169 months

[news] 
Thursday 3rd June 2010 quote quote all
USed to go to great kebab place in Ipswich.

Actual, real marinated chunks of proper meat on skewers. Over a charcoal grill. Then into a pitta bread with proper, crisp fresh salad and HOT sauce.

Mmmm.

Or you could get "Doner" because some of the drunks insist...but you really didn't have to order it.

soad

18,872 posts

61 months

[news] 
Thursday 3rd June 2010 quote quote all
Don said:
Actual, real marinated chunks of proper meat on skewers. Over a charcoal grill. Then into a pitta bread with proper, crisp fresh salad and HOT sauce.
Absolutely - now you're talking. Hard to beat it, that's for sure.

bazking69

8,612 posts

75 months

[news] 
Thursday 3rd June 2010 quote quote all
People shouldn't confuse chicken doner and chicken shish. Two totally different calibre of kebabs in terms of the quality of the meat.

Frankeh

12,558 posts

70 months

[news] 
Thursday 3rd June 2010 quote quote all
bazking69 said:
People shouldn't confuse chicken doner and chicken shish. Two totally different calibre of kebabs in terms of the quality of the meat.
Chicken shish is the only kebab I eat.
Chicken, lettuce, onion and mayo. Oh yes.

Don

26,061 posts

169 months

[news] 
Thursday 3rd June 2010 quote quote all
Frankeh said:
bazking69 said:
People shouldn't confuse chicken doner and chicken shish. Two totally different calibre of kebabs in terms of the quality of the meat.
Chicken shish is the only kebab I eat.
Chicken, lettuce, onion and mayo. Oh yes.
I make lamb kebab. With trimmed leg of lamb - I buy a leg and cut it up myself - nothing but lean, good meat, well marinated. Wonderful.
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