Tropicalsenior

Just curious, what does spatula juice taste like?

Having made both versions. I can see where your method works perfectly for the Donair. It would make a much finer loaf that would be easier to slice in thin slices. Thank you for the idea.

Some years ago I belonged to a Facebook group and one of the women was from Nova Scotia. She gave me a recipe for their version which is called Donair. I have posted it in recipe gullet. * don't know what's going wrong but I can't seem to get the link right. It keeps giving me the reply form so you will have to scroll up to get the recipe.

This recipe was given to me by a member of a Facebook group that I belong to. From what I have read, it is a regional favorite of Nova Scotia. I have made it several times and been very happy with it.

Donairs In the early 70's, a Greek restaurateur in the city of Halifax, Nova Scotia introduced the Donair. Within a few short years, virtually all pizzerias had added their version of the dish to their menus. Not to be confused with gyros, the Donair has a vastly different flavor. Originally the dish was made with ground lamb, but this proved too costly and ground beef was later substituted. Technically, this resulted in an aberration of sorts, as the final product was not what the originator had intended. What resulted, however, is the legendary East Coast Donair. 1 pound ground beef 1 teaspoon ground black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon paprika 2 teaspoons cayenne pepper 1 teaspoon dried oregano 1 (12 ounce) can evaporated milk 1/2 cup white sugar 1/4 cup white vinegar, or to taste 6 large pita rounds Chopped tomato Chopped onion In a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight. Preheat oven to 350 degrees F (175 degrees C) Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing. Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. Refrigerate the sauce until serving. Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side. Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up. To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Add tomatoes & onions. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve. Flouncey Lynn, May 2020 What are you cooking

I just had a craving for sloppy joes. Made some of Anne's hamburger buns and served it with beet salad, pasta salad with imitation crab, homemade cottage cheese with Russian dressing and boiled eggs. Made some homemade applesauce for dessert. Not shown. That's okay, it was tasty but not that pretty.

That looks amazing. Could I please have the recipe? I'm always looking for something more to do with green beans.

I know I shouldn't laugh but it takes me back to the time when I was six years old and tried to lick the ice off the railing at school. No hot water in sight. Rather painful.

Very interesting! I'm going to have to try this. Thank you.

Unfortunately I can't get Kool-Aid in Costa Rica. Anyone interested in making some and reporting on the results?

I thought when I heard about koolickles that somebody was putting me on but they are for real.

They are so soft and yet springy and hold their shape. The best that I have ever made.

I think that is my problem. I just need to keep mixing it more and sticking it back in the fridge to keep it cold.

That could have been my problem. I used a sparkling mineral water. It could have been that my mixture wasn't emulsified enough because in order to keep it cold enough I may not have mixed it thoroughly.** It was more the texture of meatloaf with quite a lot of air pockets. **Disadvantage of working in a tropical kitchen.

Thanks for posting this recipe again. I've made it several times and I'm just not quite satisfied with the texture. Would you clarify again what you mean by soda water. Do you use just sparkling water or is it a mineral water?

Using @Ann_T's recipe for hot dog buns, I made the best hamburger buns that I have ever made. Don't look like much here but they sure taste good. Thank you, Ann. I've been hunting for a recipe like this for years.

Thank you Ann. If she doesn't, I would.

Great minds think alike. Made mine yesterday but cooked it off today.

I really wanted to enter this with my orange teriyaki chicken wings but when I went to the market Monday they had no wings. I had planned to go get wings today but our covid count shot up over 4000 yesterday and I ain't sticking my nose out the door just to get wings. I rummaged through the freezer and managed to find a package of thighs. Can you kind of squint and pretend that they are chicken wings?

It sounds good but I agree, it doesn't reach the right degree.

Ha, ha. I thought that I was the only one that followed my cat's recommendation. I also had a Siamese with gum disease and he would only eat raw hamburger from one particular market. That's the only place that I buy my hamburger now.

I use mine to make stock to add to rice and veggies for my little dog. I do save the raw bones, vegetable peelings and any other vegetables that I can't use up before they will go bad in the freezer for stock.

Thank you for this recipe. It looks like it may also be exactly what I was looking for to make Argentinian choripan.

I also used to like it with cheese whiz and bits of pimento.

Wikipedia is pretty good for basic biographical information, book reviews, and information on the entertainment world. Other than that, everything else has to be taken with a grain of salt. The problem with Wikipedia is that anyone can contribute their two cents worth and anyone can change an entry to suit themselves. The old complaint about the internet, garbage in garbage out, certainly applies to Wikipedia.