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I think Chicagoans probably have a narrower definition of "gyro" because they lack the exposure to shawarma that we have in the NY/NJ area, and because most of the Greek gyro there is the pre-made cone of gyro meat from the same company or couple of companies (probably Kronos).
Believe me, we don't. There may be colloquial differences in what gets called what, but that doesn't mean there aren't plenty of places around here to get shawarma in numerous forms. Hell, I just had some last night at 2 in the morning.
The latter part of this thread has made me decide to get chicken shawarma tonight for dinner. From Ibby's, in Jersey City. Anybody been? Fantastic place, consistantly voted one of the best in the entire NY metro.
The latter part of this thread has made me decide to get chicken shawarma tonight for dinner. From Ibby's, in Jersey City. Anybody been? Fantastic place, consistantly voted one of the best in the entire NY metro.
That's on Grove St right? I pass that place everyday on my way to work from the PATH station- never tried it though.
I think Chicagoans probably have a narrower definition of "gyro" because they lack the exposure to shawarma that we have in the NY/NJ area, and because most of the Greek gyro there is the pre-made cone of gyro meat from the same company or couple of companies (probably Kronos).
nah there are shawarma, gyro and doner places, all slightly different in the spices, esp if they aren't the default "kronos" meat which is typical of places that have the whole diner style menu of gyros/burgers/chicken sandwiches/mozarella sticks etc...It's a bit different than doner I've had in Germany though, they are all about it.
nah there are shawarma, gyro and doner places, all slightly different in the spices, esp if they aren't the default "kronos" meat which is typical of places that have the whole diner style menu of gyros/burgers/chicken sandwiches/mozarella sticks etc...It's a bit different than doner I've had in Germany though, they are all about it.
Fair enough...it's just that this conflicts with what the other Chicagoan said, as he made clear that "gyro" is a very specific blend of spices and meat that can never be confused with shawarma. I originally believed as you just said.
Chicago "pizza" bares no resemblance to authentic pizza. Its a midwest style food, to pad the ribs of hearty folks in heavy winters. Its appeal is typically restricted to a few enclaves of midwest expats. Its like a casserole in a dish.
Deep dish is pretty much a variation of a calzone (without being folded over and crimped). So yeah it does bare some resemblance to what you'd find at a pizza place in Italy.*
*About as much resemblance as American thin crust bares to authentic Neopolitan pizza, at least.
Deep dish is pretty much a variation of a calzone (without being folded over and crimped). So yeah it does bare some resemblance to what you'd find at a pizza place in Italy.*
*About as much resemblance as American thin crust bares to authentic Neopolitan pizza, at least.
Calzone's are not that common in Italy, its more of an Italian-American thing.
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