Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site watmum.UUCP Path: utzoo!watmath!watnot!watmum!tjsmedley From: tjsmedley@watmum.UUCP (Trevor J. Smedley) Newsgroups: net.cooks Subject: Re: What's it called? Message-ID: <324@watmum.UUCP> Date: Fri, 8-Nov-85 13:16:45 EST Article-I.D.: watmum.324 Posted: Fri Nov 8 13:16:45 1985 Date-Received: Sun, 10-Nov-85 07:13:10 EST References: <1250@decwrl.UUCP> Reply-To: tjsmedley@watmum.UUCP (Trevor J. Smedley) Organization: U of Waterloo, Ontario Lines: 22 Summary: 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. My wife >said it resembled gyros she had in the Washington DC area. We have forgotten >what they were called in Nova Scotia. Does anyone know the name of them? > 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. The chunks of meat are generally some sort of spiced ground beef, and the thin bread is usually a pita, or we used to call it Lebanese bread (I don't know how accurate any of these names are, but that's what we called them). The sauce is not always mild. The best ones that I've ever had definitely did not fit the descirpition mild. Trevor J. Smedley University of Waterloo {decvax,allegra,ihnp4,clyde,utzoo}!watmum!tjsmedley