Comments on: The best thing about Ontario? Halifax. https://www.foodfunk.ca/the-best-thing-about-ontario-halifax/ Just eyeball it. Measuring kills kittens. Fri, 21 Sep 2012 06:43:19 +0000 hourly 1 https://wordpress.org/?v=3.9.39 By: Michael Hawkins https://www.foodfunk.ca/the-best-thing-about-ontario-halifax/comment-page-1/#comment-554 Mon, 30 May 2011 18:24:34 +0000 http://www.foodfunk.ca/?p=637#comment-554 Hi Johanne, thanks for your comment. Yes, I’ve tried making the meat myself a couple of times. I actually made a fine mince of spiced meat and slowly roasted it over charcoal to simulate the roasting spit of the classic donair meat, and sliced off the carmelized exterior as it cooked. Worked really well! For spices, I just guessed with a Middle-eastern, Turkish-inspired blend of cinnamon, garlic, cumin and I think allspice. The meat needs to be a fairly fatty cut so it doesn’t dry out.

I like the look of your donair on your blog! Gotta give that another try myself. Thanks!

]]> By: Johanne https://www.foodfunk.ca/the-best-thing-about-ontario-halifax/comment-page-1/#comment-553 Mon, 30 May 2011 17:49:02 +0000 http://www.foodfunk.ca/?p=637#comment-553 I’ve been enjoying your blog for a couple of hours and now I totally can’t decide what to make for supper. Love your donair post. I wrote one myself last summer. I like both the Halifax style and the Pizza Delight style donairs. Have you tried making the meat and sauce yourself? Since you make your own pitas, I’m assuming you have but ya never know. Here’s a link to my donair experiments. http://dinerschool.wordpress.com/2010/08/21/maritime-donairs/ I must make some more. They are amazing. I next want to try making it with ground turkey or chicken, just to see what it’s like. Lemme know what you think.

]]> By: Kate R. https://www.foodfunk.ca/the-best-thing-about-ontario-halifax/comment-page-1/#comment-406 Fri, 31 Dec 2010 02:39:01 +0000 http://www.foodfunk.ca/?p=637#comment-406 friggin right! What KOD on Prince William did was good–they even dipped their pita in the water to get the right consistency-bit toasted but still chewy. Never understood those who put the mozzarella and lettuce on theirs. I don’t want to think too much about how the meat stayed healthy after turning for hours in the little grill, though.
I have too many memories of sitting on the wall by the Main Library in Halifax under the dour gaze of Winnie Churchill at two a.m. slurping up my donair after dancing my heart out at the liquordome.
Those were the days…..

]]> By: Michael Hawkins https://www.foodfunk.ca/the-best-thing-about-ontario-halifax/comment-page-1/#comment-404 Thu, 30 Dec 2010 04:52:10 +0000 http://www.foodfunk.ca/?p=637#comment-404 Thanks Cindo! I really wish we could get a donair like this in the Maritimes. King of Donair on Prince William used to do a proper one but we tragically lost them a few years back. I don’t understand why a KOD franchise couldn’t work in Saint John.

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