Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site utcsri.UUCP Path: utzoo!utcsri!ray From: ray@utcsri.UUCP (Raymond Allen) Newsgroups: net.cooks Subject: Re: What's it called? Message-ID: <1632@utcsri.UUCP> Date: Mon, 11-Nov-85 17:19:11 EST Article-I.D.: utcsri.1632 Posted: Mon Nov 11 17:19:11 1985 Date-Received: Mon, 11-Nov-85 17:26:57 EST References: <1250@decwrl.UUCP> <324@watmum.UUCP> Reply-To: ray@utcsri.UUCP (Raymond Allen) Organization: CSRI, University of Toronto Lines: 24 Summary: In article <324@watmum.UUCP> tjsmedley@watmum.UUCP (Trevor J. Smedley) writes: >In article <1250@decwrl.UUCP> burden@cheers.DEC (Dave Burden -- 381-2559) writes >> >>In June we took a trip up to Nova Scotia and spent it in and around >>Bridgewater. One lunchtime we stopped into a local pizza place and ordered >>what appeared to be a local favorite. The filling was chucks of meat and >>tomatoes with a mild sauce all wrapped up in a thin layer of bread. >> >Being from Nova Scotia, I expect that what you ate were Donairs. They >are very popular around there, and unfortunately they are not so >popular anywhere else that I've been. They also go by the name Gyros >some places. >Trevor J. Smedley University of Waterloo Here, in Toronto it is called a Gyros. Apparently, according to advertising, they originated in Chicago. In Montreal it is called a "Doner" and usually is served as described above with onions added. Montrealers call it a Souvlaki, but I think that that is a misnomer. By the way, the "thin layer of bread" is actually called Pita bread (or Middle East Bread in some parts). Ray Allen utcsri!ray