Talk:Gyros

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Normally lamb or pork?

The introduction says it is normally made with lamb in Greece. But under Preparation it says it is normally made with pork and rarely lamb. Which is it? 89.99.73.208 (talk) 20:26, 23 July 2022 (UTC)[reply]

I live in Greece. Gyros with pork meat and chicken meat is common where I live (Western Thrace), while I have never heard of gyros with lamb meat. Dimadick (talk) 13:13, 26 July 2022 (UTC)[reply]

Lamb and beef are largely US. The unexplained change from pork was made by an IP on 22nd July. Pincrete (talk) 13:20, 26 July 2022 (UTC)[reply]

Not sure if this is limited to shops catering for tourists, but vegan gyros is also becoming increasingly more common. I will try find sources. --- ❖ SilentResident ❖ ^{(talk ✉ | contribs ✎)} 21:26, 4 September 2023 (UTC)[reply]

"the Canadian donair"

I don't think we should pretend this is some special Canadian traditional dish. It's just a Döner made in Canada. Despite a bit of variation in the sauce. Same with the "Al Pastor" döner from Mexico. Or should we also include the döner they make in Germany, in England, in France, etc. and call them traditional dishes? What about pizza - I'm sure each country could get its own Wiki entry for the kind of pizza they make in that country. 77.233.228.141 (talk) 10:37, 29 November 2023 (UTC)[reply]

Actually, no. It is a GYROS made in Canada...since "we" seem to want to be snarky (?)

(Note we are in wikipedia.org and English-based or North American or whatever it is) I have been "around" and had a gyros from a guy I know to be Greek, and one I know to be Lebanese (lived there long enough to chat a lot), and I can't even tell you the dozens of others from California to Georgia where it was what you would think it was. I am in Cheticamp and just went to a grocery and donair(s) was in 2 places. In this size of town in this type of market in the 75% of the US I have visited, YOU ARE NOT GONNA FLIPPIN FIND GYROS MEAT. Then, the donair in Hubbards NS 10 days ago was served wit ha sauce that was super sweet not garlic-laden and NOT TZATZIKI...so then it is a different thing.

Regarding your pizza analog - damn straight there should be different entries: Chicago style is not NY style and Detroit is a thing...and all of them probably get your smacked upsid3e the head in Italy.

Making a paragraph explaining regional differences would be the f'n point of a wiki, such as wikis have evolved. My complaint would be that no one from Canada has explained why the sauce is different ...and why I came here is to say "hey somebody that actualyl knows something not snarky, please do in fact tell us what makes donair sauce in Canada (or is it Nova Scotia) different from tzatziki"...but alas, all I get is snarky. 142.176.6.75 (talk) 21:30, 24 July 2024 (UTC)[reply]

If we start am article with Xyz is an abc-ish food/wine etc, then it is reasonable that we should start out with the abc-ish food/wine or whatever. Whether we are talking about a Polish sausage, a German beer, a French wine or an Italian dish or an American pie. In Scotland they sell deep-fried pizzas in chip shops, but we can all probably agree that the Italian food is widely regarded as 'start out' point from which others have deviated, with various different degrees of good raste and culinary success. I've no idea about the validity of the Canadian variant. Most US variants seem wholly unconnected with what is sold in Greece. Unfortunately sourcing is very poor about this specific topic, and about foods in general.Pincrete (talk) 21:54, 24 July 2024 (UTC)[reply]

Gyro

who was the first person to make gyro? 2603:7000:B63E:DC:95A:3718:940:F880 (talk) 18:19, 3 August 2024 (UTC)[reply]

Nobody knows, probably no individual since the food evolved from a Turkish way of cooking, which in turn evolved from a pan-Ottoman way of grilling meat. Btw, the 'gyro' form is strictly US and comes from a misunderstanding of the 's' ending in Greece. Gyros is already singular, it's not one gyro, two gyros three gyros etc anymore than its one Alexandro, two Alexandros etc. — Preceding unsigned comment added by Pincrete (talk • contribs)