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THIS IS A GYROSCOPE, THAT IS A DEVICE
COMPOSED OF A WEIGHTED FLYWHEEL ON AN AXLE,
WHICH IS FREE TO MOVE IN ANY DIRECTION.
WHEN THE WHEEL SPINS FAST, THE GYROSCOPE
DEMONSTRATES CONSERVATION OF ANGULAR MOMENTUM.
THAT IS, THE AXLE RESISTS RE-ORIENTATION.
THE GREEKS INVENTED THOSE THINGS, YOU KNOW?
NO, ACTUALLY, I DIDN'T KNOW THAT.
NOW GYROSCOPES MAKE MANY MODERN MARVELS POSSIBLE,
THINGS LIKE NON-MAGNETIC SHIPBOARD COMPASSES AND MOTORCYCLES,
WHICH ARE STABILIZED BY TWO GYROSCOPES, THE FRONT AND BACK WHEELS.
THE GREEKS INVENTED THOSE TOO.
SAY, YOU SHOULD MENTION THE GREEK WORD GYROS, WHICH MEANS TO TURN.
I'LL BE SURE TO GET ON THAT.
NOW SINCE IT'S BEEN ANGLICIZED,
GYROSCOPE IS PRONOUNCED WITH A "J"
EVEN THOUGH THE ROOT WORD, GYROS, IS PRONOUNCED WITH A "Y" SOUND,
AND THAT EXPLAINS WHY THIS IS A JIY-RO, AND THIS IS A...
A YEE-RO SANDWICH.
YES, GYROS ARE COMPOSED OF...
MOUTHWATERING LAMB, ONION, TOMATO,
AND TZATZIKI SAUCE WRAPPED UP IN WARM PITA,
WHICH, BY THE WAY, WAS INVENTED BY THE GREEKS.
REALLY, WELL, I KNOW A FEW PERSIAN DESCENDANTS
WHO MIGHT ARGUE THAT POINT, BUT THAT'S ANOTHER SHOW.
NOW MOST PEOPLE ASSUME THAT A GYRO SANDWICH,
WHICH, AS FAR AS I'M CONCERNED,
IS THE FINEST SANDWICH ON EARTH...
YOU'RE WELCOME.
IS IMPOSSIBLE TO MAKE AT HOME, THIS, OF COURSE, IS NOT SO.
ALL IT TAKES IS A LITTLE SEMI-SPECIALIZED EQUIPMENT,
SOME KNOW-HOW, AND A SERIOUS APPETITE FOR...
♪♪
WOULD YOU LOOK AT THAT?
IF THERE IS ANY MYSTERY TO MAKING GYROS,
AND I'M NOT SAYING THERE IS,
BUT IF THERE IS A MYSTERY TO MAKING GYROS,
IT HAS DEFINITELY GOT TO BE THIS MEAT.
HE SAYS THIS IS LAMB, BUT EXACTLY WHAT CUT WOULD YOU CALL THIS?
I MEAN, IS IT FROM THE LEG, IS IT FROM THE RIB,
THE BREAST, THE SHOULDER?
NO SIR, I THINK WHAT WE'VE GOT HERE
IS A TIGHTLY-GRAINED AND HIGHLY-SPICED MEATLOAF.
HEY, DID YOU KNOW THAT MEATLOAF WAS ALSO INVENTED...
I KNOW, BY THE GREEKS, RIGHT ALONG WITH SPORTS, POLITICS, AND THEATER.
DON'T FORGET ABOUT ARCHITECTURE.
DON'T YOU REMEMBER CORINTHIAN AND DORIC, AND...
WELL, I THINK THAT'S IONIC.
WHATEVER, HOW DOES THIS THING WORK?
GYRO LOAF IS BUILT UPON A FOUNDATION OF GROUND LAMB,
WHICH JUST SO HAPPENS TO BE MY FAVORITE STORE-GROUND MEAT PRODUCT.
IT IS VERSATILE, IT IS FLAVORFUL,
AND IT'S USUALLY A BUCK OR TWO CHEAPER THAN GROUND BEEF CHUCK.
NOW I'M GONNA LAY CLAIM TO TWO POUNDS OF THIS FINE PRODUCT,
BUT IF THERE WASN'T ANY HERE, I WOULD ASK THEM
TO GRIND UP TWO POUNDS OF THIS LAMB STEW MEAT,
OR EVEN BETTER, I WOULD ASK THEM TO GRIND UP
TWO POUNDS OF BONELESS LAMB SHOULDER STEAKS.
♪♪
START YOUR GYRO LOAF BY CHOPPING ONE MEDIUM ONION.
THEN MOVE THAT TO A FOOD PROCESSOR
AND TAKE THAT FOR A SPIN UNTIL IT IS VERY FINELY CHOPPED BUT NOT PUREED.
NOW WE NEED TO GET MOST OF THAT MOISTURE OUT OF THERE,
SO PLACE A TEA TOWEL INSIDE A BOWL
AND THEN JUST DUMP THE ONION ON TOP OF THAT.
PULL UP THE CORNERS AND WRING IT OUT.
YOU'LL BE SURPRISED HOW MUCH JUICE
COMES OUT OF ONE ONION, AND WE DON'T WANT THAT IN THE LOAF.
MOVE THAT BACK INTO THE FOOD PROCESSOR
ALONG WITH A TABLESPOON EACH OF MINCED GARLIC,
DRIED ROSEMARY, AND DRIED MARJORAM,
THEN 1/2 TEASPOON OF BLACK PEPPER AND TWO TEASPOONS OF SALT.
LASTLY, THE MEAT, TWO POUNDS OF GROUND LAMB.
JUST GET THAT ALL INTO THE MACHINE
AND PUREE TO A SMOOTH PASTE.
THIS VEERS AWAY FROM MEATLOAF LAND IN SEVERAL DIFFERENT WAYS.
ONE, THERE ARE NO FILLERS, NO CRUMBS, NO CRACKERS,
NOTHING THAT WOULD HOLD MOISTURE INTO THE LOAF.
THAT'S BECAUSE WE'RE AFTER A TIGHT, SLIGHTLY DRY TEXTURE HERE,
AND SINCE WE'RE PROCESSING THIS DOWN TO THE STATE
OF A FORCED MEAT OR A KIND OF MEAT EMULSION,
WE WILL NOT REQUIRE THE SERVICES OF A BINDER,
SUCH AS EGGS, WHICH, OF COURSE, WOULD BRING
MORE MOISTURE TO THE PARTY.
NOW THIS LOOKS PRETTY GOOD, TIME TO SHAPE AND CHILL.
PLACE TWO PIECES OF PLASTIC WRAP,
OVERLAPPING BY ABOUT TWO INCHES,
ON YOUR FAVORITE WORK COUNTER AND DEPOSIT YOUR MEAT THUSLY.
JUST FORM THAT INTO A LOG/MOUND,
THERE WE GO,
FOLD OVER THE PLASTIC, AND THEN PULL IT BACK TIGHT
TO GET A NICE TIGHT LINE, THEN ROLL IT UP.
NOW WHEN YOU GET TO THE END,
TAKE BOTH OF THESE AND JUST TWIST,
ROLL THE PIECE OVER AND OVER AGAIN TO TIGHTEN UP THE ENDS.
THAT'S GONNA PUT EVEN MORE PRESSURE ON THE MEAT.
THERE.
NOW GLOVES OFF.
MOVE THIS TO EITHER A GLASS OR METAL CONTAINER...
BECAUSE, OF COURSE, THERE'S RAW MEAT IN HERE,
AND WE DON'T WANT ANY CROSS-CONTAMINATION...
AND INTO YOUR CHILL CHEST FOR AT LEAST TWO HOURS.
THAT WILL PROVIDE TIME FOR THE FLAVORS TO MELD AND THE TEXTURE TO FIRM UP.
♪♪
FOR MOST OF MAN'S CULINARY HISTORY,
THE WORD "ROAST" HAS MEANT TO COOK
NEAR OR OVER AN OPEN FIRE WITH A ROTATING SPIT.
NOW THE WORD "SPIT"
COMES FROM THE OLD HIGH GERMAN SPIZZI , MEANING POINTED,
AND WITH THAT IN MIND, IT SHOULD BE FAIRLY OBVIOUS HOW THIS PROCESS EVOLVED,
BUT JUST IN CASE, HERE ARE SOME HIGHLIGHTS.
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(Alton) THE CONCEPT IMPROVED WITH TIME,
AND EVENTUALLY, THE SPIT MOVED INSIDE,
WHERE POOR YOUNG SERVANT BOYS CALLED SPIT-JACKS
HAD TO CONTINUOUSLY CRANK THE ROASTS
IN FRONT OF THEIR MASTERS' FIRES.
IN SOME HOUSEHOLDS TRAINED DOGS RUNNING ON LITTLE TREADMILLS
REPLACED THE BOY,
AND EVENTUALLY WEIGHTED OR SPRING-LOADED SYSTEMS
REPLACED EVEN THE BEST DOGS.
LEONARDO DA VINCI, BY THE WAY,
CONCEIVED OF A SPIT SYSTEM THAT WAS ROTATED BY A WINDMILL
THAT WAS KIND OF MOUNTED UP INSIDE THE CHIMNEY.
IT WAS PUSHED BY THE RISING SMOKE.
I'D LIKE TO HAVE ONE OF THOSE.
WELL, THE SPIT...
OR AS THE FRENCH CALLED IT, THE ROTISSERIE ...
FINALLY BECAME OBSOLETE AS A DAY-TO-DAY COOKING TOOL
WITH THE DEVELOPMENT OF THE ENCLOSED RUMFORD OVEN,
BUT THAT DOESN'T MEAN THAT THE MAGIC IS GONE.
HURRY UP THERE, BOY, COOKING'S HARD WORK, YOU KNOW?
DESPITE THEIR POPULARITY IN EUROPE AND AMERICAN BISTROS
AND, OF COURSE, RENAISSANCE FESTIVALS,
MOST AMERICANS DON'T GET MUCH FACE TIME WITH ROTISSERIES.
AND THAT IS A REAL SHAME BECAUSE WHAT PRODUCED
GREAT EATS A THOUSAND YEARS AGO STILL PRODUCES GREAT EATS TODAY.
BESIDES, YOU CAN'T MAKE A REAL GYRO WITHOUT A ROTISSERIE,
AND THAT'S OKAY BECAUSE, YOU KNOW, MOST...
OH, COME ON, COME ON... MOST AMERICAN GRILL MANUFACTURERS
AT LEAST DO MAKE ROTISSERIES TO GO WITH THEIR MODELS.
SOME, LIKE THIS TOP-OF-THE-LINE GAS MODEL,
EVEN INCLUDE CERAMIC BURNERS IN THE BACK OF THE GRILL
JUST TO COOK WHATEVER'S SPINNING RIGHT HERE.
NOW IF YOUR GRILL'S MANUFACTURER
DOES INDEED MAKE A ROTISSERIE FOR YOUR GRILL,
THAT'S PROBABLY GONNA BE THE BEST ROTISSERIE FOR YOU.
BUT IF THEY DON'T, DON'T WORRY ABOUT IT.
THERE ARE PLENTY OF AFTERMARKET UNIVERSAL ROTISSERIES MADE,
RANGING ANYWHERE FROM $20 TO $120.
WHY THE BIG PRICE DIFFERENCE?
WELL, LET'S LOOK AT A PRETTY BASIC ONE HERE.
THIS IS KINDA THE BRASS TACKS, YOU GET A MOTOR, YOU GET A MOUNT,
NICE STURDY MOUNT TO GO ONTO YOUR GRILL,
A ROD... AND YOU WANT TO MAKE SURE THAT THIS ROD
IS LONG ENOUGH TO SUIT YOUR GRILL.
THIS ONE'S A LITTLE ON THE NARROW SIDE.
A COUPLE OF FORKS TO HOLD THE FOOD,
AND YOU USUALLY SEE THIS LITTLE GUY RIGHT HERE.
THIS IS A COUNTERWEIGHT THAT YOU CAN SET
SO THAT IF THE LOAD GETS OFF-KILTER,
THE MOTOR WON'T HAVE TO FIGHT TOO HARD.
NOW IF YOU GET INTO BIGGER, MORE ELABORATE MODELS,
THIS ONE'S MADE TO GO OVER GAS HEAT.
NOW THIS ISN'T REALLY A ROTISSERIE AT ALL.
IT'S MORE A BASKET WITH SEVERAL CLAMPS
SO THAT YOU CAN JUST KIND OF ROW UP FOOD,
DIFFERENT TYPES, MAYBE A LITTLE CHICKEN,
SOME VEGETABLES, I DON'T KNOW, A FISH, AND COOK THEM ALL AT THE SAME TIME.
GOOD IDEA, BUT THE ONE I REALLY, REALLY, REALLY LIKE THE BEST IS BACK HERE.
THIS IS WHAT YOU GET FOR...
KIND OF THE HIGHER END OF THE BUDGETARY SCALE.
YOU GET A MUCH BEEFIER MOTOR, YOU GET A ROD THAT'S VERY THICK AND HAS...
YOU SEE, IT'S SHAPED ALMOST LIKE AN OCTAGON,
AND THAT'S SO THAT THESE FORKS CAN LOCK INTO PLACE.
YOU GET FORKS THAT HAVE A LOT OF TINES,
WHICH WE'RE GONNA TAKE ADVANTAGE OF,
AND LOOK, YOU EVEN GET A CUTE LITTLE CARRY HANDLE.
LET'S TAKE THIS ONE FOR A SPIN, SHALL WE?
GET IT, SPIN, NEVER MIND.
UNDER ORDINARY ROTISSERIE CONDITIONS,
THESE FORKS, OR TINES, OF COURSE, WOULD PIERCE
WHATEVER CRITTER OR PLANT MATTER WAS GOING TO BE SPINNING HERE,
BUT IN THIS CASE, WE'RE ACTUALLY GOING TO MAKE A CAGE OUT OF THEM.
NOW THAT MEANS OUR GYRO LOAF COULD BE ANYWHERE
FROM THIS SIZE ALL THE WAY DOWN TO THIS SIZE,
BUT I DON'T THINK I WANT TO MAKE A 1/4-OUNCE GYRO LOAF.
NOW MAKE SURE THAT THIS GUY IS VERY, VERY TIGHT.
ALL THESE THUMB SCREWS NEED TO BE EXTRA TIGHT,
AND THEN WE BRING THE MEAT INTO PLAY.
AND OF COURSE, LETTING IT REFRIGERATE OVERNIGHT
IS GONNA MAKE IT HANG TOGETHER MUCH TIGHTER, SO DON'T SKIP THAT STEP.
KIND OF SHAPING IT INTO A ROUND
BEFORE YOU PUT IT ONTO THE ROTISSERIE WILL ALSO HELP.
THERE YOU GO.
NOW JUST PUT THE SKEWER RIGHT UP THE MIDDLE.
I'M NOT A DOCTOR, BUT THAT HAS GOTTA HURT.
PUT YOUR HAND HERE TO CATCH IT
SO THAT IT DOESN'T GO ALL THE WAY ONTO THE TINES.
WE DON'T WANT IT TO GET DOWN INTO THE MECHANISM THERE,
OR IT MIGHT SET AND COAGULATE AS IT COOKS,
MAKING REMOVAL LATER A LITTLE BIT DIFFICULT.
AND WE BRING THE OTHER GUY ON THUSLY,
WITH A LITTLE BIT OF SPACE ALSO, THERE WE GO.
AND TIGHTEN THAT THUMB SCREW AND REALLY, REALLY GET THIS ON GOOD AND TIGHT.
IF THIS WORKS ITS WAY OFF DURING COOKING,
THIS WHOLE THING WILL FALL APART, AND THAT'LL BE BAD.
NOW THIS IS EXACTLY WHAT WE'RE LOOKING FOR.
WE DON'T WANT THE MEAT TO TOUCH THE TINES EXACTLY,
BUT AS THE ROTISSERIE TURNS, THE MEAT WILL JIGGLE,
BUT IT'LL BE HELD IN PLACE BY THAT CAGE.
WITH OUR LOAF PROPERLY IMPALED,
WE CAN NOW TURN OUR ATTENTION TO THE GRILL.
NOW IF YOU'RE ONE OF THOSE LUCKY DOGS, LIKE ME,
WHO HAS A ROTISSERIE WITH A CERAMIC BURNER,
GO AHEAD AND CRANK THAT UP TO HIGH THUSLY.
IF YOU'VE GOT A GAS GRILL THAT HAS THREE ZONES RUNNING FRONT TO BACK,
FIRE THE BACK ELEMENT ON HIGH, THE FRONT ELEMENT TO MEDIUM, AND LEAVE THE MIDDLE ONE COLD.
IF YOUR GAS GRILL HAS THREE ZONES THAT GO SIDE TO SIDE,
FIRE ALL OF THEM ON MEDIUM.
IF YOU'VE GOT A CHARCOAL GRILL, MAKE YOURSELF A NICE BIG FIRE
AND EVENLY DISTRIBUTE THE COALS TO THE FRONT AND TO THE BACK OF THE GRILL.
EXCELLENT, LET'S LOAD UP.
REGARDLESS OF YOUR ROTISSERIE, IT'LL ALWAYS MOUNT ONE END LIKE THAT.
NOW THIS ONE'S GOT A LITTLE HANDLE
TO HELP CARRY THE ROTISSERIE SKEWER,
SO YOU HAVE TO TAKE THAT OFF SO THE LID WILL CLOSE.
THEN WE JUST HIT THE BUTTON.
NOW WE WILL NEED SOMETHING TO CATCH DRIPPINGS
AND TO BLOCK HEAT THAT MIGHT BE COMING UP FROM DIRECT BURNERS UNDERNEATH,
SO GET YOURSELF A DOUBLE-THICK PIECE OF HEAVY-DUTY ALUMINUM FOIL
AND JUST KIND OF FOLD IT INTO A LITTLE TRAY.
JUST KINDA PINCH THE CORNERS UP LIKE THAT
AND SLIDE THAT DIRECTLY UNDER THE MEAT, THAT'S ALL.
NO TENDING, I LET THIS GO WITH HIGH HEAT FOR 15 MINUTES,
THEN I'LL COME BACK, TURN IT DOWN TO MEDIUM,
AND LET IT COOK FOR 20 TO 30 MORE MINUTES,
OR UNTIL THE CENTER OF THE MEAT HITS 165 DEGREES.
THEN WE'RE GONNA TURN OFF THE HEATING ELEMENT
AND JUST LET IT SPIN FOR ABOUT ANOTHER 15 MINUTES
AS THE HEAT GOES AHEAD AND CARRIES OVER
TO OUR FINAL DESTINATION OF 175 DEGREES.
WELL, IT'S ONLY BEEN 15 MINUTES, AND OUR GYRO LOAF
IS ALREADY LOOKING GOLDEN BROWN AND DELICIOUS.
WHY IS THAT?
WELL, HERE'S ONE OF THE GREAT THINGS ABOUT ROTISSERIE COOKING.
YOU SEE, AS THE MEAT TURNS, OF COURSE,
JUICES ARE BEING PUSHED OUT BY HEAT.
A LOT OF THAT EVAPORATES, SOME OF IT DRIPS DOWN HERE INTO OUR LITTLE TRAY,
WHICH IS NICE BECAUSE IT'S GONNA KEEP THINGS CLEAN,
BUT A GOOD BIT OF THE FAT CLINGS TO THE MEAT
AND CONTINUALLY TURNS AROUND IT, THUS SELF-BASTING.
IN ESSENCE, THIS MEAT IS FRYING,
WHICH IS JUST ANOTHER REASON TO TAKE YOUR DINNER FOR A SPIN.
NOW I'M GONNA GO AHEAD AND TURN THIS DOWN TO MEDIUM,
AND WE'LL COME BACK AND CHECK ON IT IN ABOUT ANOTHER 20 MINUTES.
FOLKS, IT'S THE SPIN-A-ROAST 3000,
NOT THE 1000, NOT THE 2000,
BUT THE 3000, WE OUTDID OURSELVES THIS TIME.
LOOK AT THIS, YOU JUST PUT EVERYTHING INSIDE OF IT.
WE'VE GOT CORNISH GAME HEN, SOME ARTICHOKE,
AND OTHER DELICIOUS VEGETABLES.
YOU JUST CLOSE THE DOOR AND IGNORE IT.
LOOK AT THIS BEAUTIFUL CHICKEN THAT WE MADE.
ISN'T THAT SUCCULENT AND LOVELY?
OH, IT'S SO NICE FOR THE KIDS,
AND LOOK AT THIS, DELICIOUS VEGETABLES
THAT WE DID SO PERFECTLY IN THE SPIN-A-ROAST 3000.
IT'S THE GREATEST CULINARY INVENTION SINCE FIRE.
DON'T ROB YOURSELF OF THIS FINGER-LICKIN' GOODNESS ONE MOMENT MORE.
CALL ME!
I REALIZE THAT SOME OF YOU ARE FORCED TO LIVE GRILL-LESS LIVES,
AND BECAUSE OF THAT, YOU THINK THAT YOU
CANNOT HAVE A ROTISSERIE AND, THEREFORE, HOMEMADE GYRO.
AND YOU MIGHT BE SEDUCED BY ONE OF THESE TABLETOP ROTISSERIES
THAT YOU SEE ON LATE-NIGHT TELEVISION, WELL, PLEASE DO NOT DO IT.
I HAVE TAKEN THEM ALL FOR A SPIN,
AND TRUST ME, THEY DON'T GET HOT ENOUGH,
THEY'RE TOO SMALL TO GET THE MOIST AIR AWAY FROM THE FOOD,
AND THEY'RE DIFFICULT TO CLEAN.
THEY'RE IMPOSSIBLE TO LOAD,
AND ALTHOUGH THEY WILL COOK FOOD EVENTUALLY,
THEY WILL NOT ROAST IT PROPERLY, NO SIR.
IF YOU WANT ROTISSERIE AT HOME,
WE'RE GONNA HAVE TO THINK LIKE MACGYVER.
♪♪
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MMM, LITTLE MORE THAN YOU'RE WILLING TO GO THROUGH?
FINE, THEN WE'LL THINK LIKE TEDDY ROOSEVELT, WHO SAID,
"DO WHAT YOU CAN WITH WHAT YOU HAVE WHERE YOU ARE."
WHILE THIS METHOD WILL NOT PRODUCE IDENTICAL RESULTS
TO THE ROTISSERIE, IT WILL GET YOU CLOSE.
JUST MAKE UP ONE MESS OF YOUR GYRO LOAF, JUST AS BEFORE,
PUSH IT INTO A LOAF PAN, AND THEN PUT THAT
INTO A 325-DEGREE OVEN INTO A WATER BATH, IN FACT,
ANY VESSEL CONTAINING ONE INCH OF WATER.
WE'RE GONNA LET THIS COOK FOR ONE HOUR
TO AN HOUR AND 15 MINUTES,
OR UNTIL THE INTERNAL TEMPERATURE HITS 170 DEGREES.
OH, AND THE WATER BATH WILL KEEP THE OUTSIDE FROM DRYING UP.
I'LL COME BACK FOR THE WATER WHEN IT'S COOLED DOWN.
NEXT STEP, POUR OFF THE FAT.
OF COURSE, WE DON'T HAVE TO WORRY ABOUT THIS
WITH THE ROTISSERIE VERSION, BUT WE DEFINITELY
DON'T WANT THIS TO COOL WITH ALL THIS FAT AROUND IT.
NOW TO GET A BETTER TEXTURE, A TIGHTER TEXTURE,
WE'LL ADD JUST A WEE BIT OF WEIGHT.
I'VE JUST GOT A BRICK WRAPPED IN FOIL HERE.
YOU COULD USE A HEAVY BOOK OR SOMETHING,
BUT IT'D GET GREASY, YOU KNOW.
WE'LL COME BACK WHEN THAT'S COOL ENOUGH TO HANDLE COMFORTABLY.
FIFTEEN MORE MINUTES HAVE GONE BY,
SO IT IS TIME TO TAKE OUR LITTLE BABY'S TEMPERATURE.
I'M GONNA KILL THE ROTISSERIE AND JUST PUT OUR INSTANT-READ ABOUT HALFWAY DOWN.
MAKE SURE YOU DON'T HIT THE METAL IN THE MIDDLE.
OF COURSE, THAT WOULD BE WAY, WAY, WAY HOT.
BY THE WAY, BECAUSE THE PIECE OF METAL DOES RUN THROUGH THE MIDDLE
AND IT DOES CONDUCT HEAT, THE MEAT DOES COOK QUICKER,
AND COOKING QUICKER MEANS YOU'VE GOT MORE JUICE ON THE INSIDE.
IT'S 164 DEGREES, EXCELLENT.
I'M GOING TO KILL THE HEAT ENTIRELY
AND THEN SPIN IT FOR ANOTHER 10 TO 15 MINUTES,
OR UNTIL THE TEMPERATURE HITS 175.
CARRYOVER IS A BEAUTIFUL THING.
OH, BY THE WAY, NOW WOULD BE A REALLY GOOD TIME
TO ADD A FEW PIECES OF FOIL-WRAPPED PITA BREAD.
GYROS ARE TRADITIONALLY DRESSED WITH A GARLICKY CUCUMBER YOGURT SAUCE
CALLED TZATZIKI,
WHICH ROUGHLY TRANSLATED MEANS "GARLICKY YOGURT CUCUMBER SAUCE," I THINK.
ANYWAY, GREEK YOGURT IS VERY, VERY THICK AND CREAMY,
AND IF YOU CAN FIND IT IN YOUR AREA,
YOU SHOULD ABSOLUTELY USE IT.
IF NOT, YOU CAN MAKE A REASONABLE FACSIMILE
BY TAKING 16 OUNCES
OF PLAIN FULL-FAT AMERICAN-STYLE YOGURT
AND JUST DUMPING IT RIGHT IN THE MIDDLE OF A TEA TOWEL.
I'M GOING TO USE THE VERY SAME ONE
THAT WE DRAINED THE ONIONS ON EARLIER.
FOLD UP THE EDGES,
CLOSE WITH A RUBBER BAND NICE AND TIGHT,
AND THEN PUSH A SKEWER OR A CHOPSTICK THROUGH IT, LIKE THIS,
AND THEN SUSPEND OVER A VESSEL THAT WILL CATCH THE RUNOFF LIQUID.
NOW YOU WANT TO LET THIS SIT EITHER IN A COOL ROOM
OR IN A REFRIGERATOR FOR AT LEAST AN HOUR, BUT TWO WOULD BE BETTER.
BY THE WAY, THE GYRO SANDWICH ISN'T VERY OLD.
IN FACT, THE FIRST TIME THE WORD APPEARS IN PRINT
IS ABOUT 1970 A.D.,
AND ALTHOUGH IT'S GOT GREASE ALL OVER IT,
MOST NUTRITIONAL ANTHROPOLOGISTS...
I CAN'T BELIEVE I SAID THAT.
AGREE THAT GYROS WERE ACTUALLY INVENTED
IN ONE OF NEW YORK CITY'S GREEK COMMUNITIES,
POSSIBLY AT A GREEK ORTHODOX FESTIVAL.
TZATZIKI, ON THE OTHER HAND, IS VERY...
IS VERY OLD AND VERY GREEK AND NORMALLY MADE WITH GREEK YOGURT
THAT'S MADE WITH THE MILK OF GOATS AND SHEEP.
THE GREEK INVENTED YOGURT, YOU KNOW.
OH REALLY, SO WHY DO THEY GIVE IT A TURKISH NAME?
JUST BEING NEIGHBORLY, THE GREEK ARE FRIENDLY PEOPLE, YOU KNOW.
I KNOW A FEW CRETANS WHO MIGHT DISAGREE WITH THAT.
MY BEST FRIEND IS FROM CRETE.
OH YEAH.
WELL, WE'LL JUST GIVE THEM SOME PRIVACY.
LET'S CONTINUE OUR PREP, SHALL WE, BYE-BYE.
FOR THE SAUCE WE'RE GOING TO PEEL
ONE MEDIUM TO LARGE CUCUMBER, SPLIT IT IN HALF,
AND THEN JUST USE A REGULAR SPOON
TO SCRAPE OUT THE SEEDS, YOU WANT THOSE ALL GONE.
HALF EACH OF THE HALVES AND THEN SLICE INTO LONG WEDGES.
THAT'S GONNA MAKE IT A WHOLE LOT EASIER TO CHOP, THERE.
NOW PUT THAT ON A TEA TOWEL WITH A PINCH OF SALT
AND THEN WRAP IT UP TO PULL OUT SOME OF THE MOISTURE.
THEN FINELY MINCE FOUR, COUNT 'EM FOUR, CLOVES OF GARLIC
FOLLOWED BY FIVE OR SIX MINT LEAVES, ALSO CUT VERY, VERY FINE.
PUT BOTH OF THOSE IN A BOWL ALONG WITH TWO TEASPOONS OF RED WINE VINEGAR,
ONE TABLESPOON OF OLIVE OIL, JUST GIVE THAT A STIR.
A COUPLE OF HOURS LATER YOU CAN UNWRAP YOUR YOGURT,
SCRAPE IT UP, AND ADD IT TO THE BOWL...
AS WELL AS THE CUCUMBER.
STIR TO COMBINE AND SERVE OR STORE
IN THE REFRIGERATOR FOR UP TO A WEEK.
IT'LL GET BETTER WITH AGE.
THE FINAL 15 MINUTES HAS PASSED,
AND WE'LL TAKE A TEMP JUST TO BE SURE.
AND 174 DEGREES, THAT'S JUST FINE.
NOW I'M GOING TO REINSERT MY LITTLE HANDLE HERE.
WE'LL DOWNLOAD OUR HOT, HOT PITA, OUCH,
AND RESCUE OUR MEAT.
THERE WE GO.
THIS I'LL COME BACK FOR AFTER IT'S HAD A LITTLE TIME TO SET UP.
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(Alton) SO WHAT DO YOU THINK?
NOT BAD, YOU MUST BE GREEK.
REALLY, NEVER HEARD THAT BEFORE.
THIS IS A LOT OF FOOD, WE SHOULD HAVE A PARTY.
OH YEAH, CRETANS AND ALL.
COOL, SOUNDS FUN.
OKAY, THEY'RE OVER THERE.
WHAT DO WE NEED MORE PLATES FOR?
♪♪
Captioned by Scripps Networks, Inc.