chicken doner kebab...how come u dont get ill?

chicken doner kebab...how come u dont get ill?

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Discussion

steveo3002

Original Poster:

10,493 posts

173 months

Tuesday 1st June 2010
quotequote 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

36,010 posts

283 months

Tuesday 1st June 2010
quotequote all
Beer kills the germs.

deeen

6,079 posts

244 months

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

Simpo Two

85,147 posts

264 months

Tuesday 1st June 2010
quotequote 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

3,925 posts

268 months

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

bazking69

8,620 posts

189 months

Wednesday 2nd June 2010
quotequote all
Chicken Doner. Wrong, yet so right.

Google [bot]

6,682 posts

180 months

Wednesday 2nd June 2010
quotequote 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

3,925 posts

268 months

Wednesday 2nd June 2010
quotequote 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

32,829 posts

175 months

Wednesday 2nd June 2010
quotequote 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

8,620 posts

189 months

Wednesday 2nd June 2010
quotequote 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

184 months

Wednesday 2nd June 2010
quotequote 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]

6,682 posts

180 months

Wednesday 2nd June 2010
quotequote all
Dick? Lettuce? Mayo? No wonder you're chicken kebab cynical thumbup

theironduke

6,995 posts

187 months

Wednesday 2nd June 2010
quotequote 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

8,824 posts

176 months

Thursday 3rd June 2010
quotequote 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!

5,254 posts

179 months

Thursday 3rd June 2010
quotequote all
its aaaaaaall about the mixed meat kebab.

hurl

nah, chicken shish please!

Don

28,377 posts

283 months

Thursday 3rd June 2010
quotequote 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

32,829 posts

175 months

Thursday 3rd June 2010
quotequote 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

8,620 posts

189 months

Thursday 3rd June 2010
quotequote 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

184 months

Thursday 3rd June 2010
quotequote 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

28,377 posts

283 months

Thursday 3rd June 2010
quotequote 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.