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What food do you long for but can't find/recreate?

Mine is döner kebab, the way they're made in Berlin street stands. Whenever I've ordered items billed as döner in New York, they've erred on the side of shawarma, incorporating hummus, tahini sauce, tabbouleh, pita, etc. Still good! Just not quite what I'm looking for, you know? I pine for the crispy-outside-fluffy-inside flatbread full of crisp-edged spiced, shaved meat, cabbage, onion, tomato, cucumber, and Knoblochsöße. I was recently in Istanbul, and got all psyched for döner only to discover that my ideal döner is Germanized—neither the original nor the American version gives me the döner of my dreams. I have considered building a giant spit and making my own meat cones, but haven't actually tried it yet, because...crazy, and high-volume. I've basically given up hope and will just have to wait until I'm back in Germany one day.

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  1. That sounds pretty good, sadly mine isn't as interesting.

    When I was in college, one of the dining halls had this cook who made the best pancakes I have ever tasted. Large, fluffy (without being too tall), usually filled with chocolate chips, but he'd make them plain if you asked, and at times with blueberries (if they were available). I have still tried to find a pancake that could match or even top that, but to this day I haven't found one. And it's not just the batter that the school used, since there were a few times he was out, and they often had a replacement for him, but theirs tasted nowhere near as good. In recent years, I've begun to lose out on hope that I might experience pancakes of that caliber.

    1 Reply
    1. re: Cinnamonster

      Yeah, a pancake might be one of those things that imprints. I only like my dad's, which are small and crisp outside, with more of a chew than most. He adds a good proportion of cornmeal. He makes them very, very rarely now, but no other pancake interests me because in my mind, his are what pancakes are supposed to be.

    2. There used to be a Thai restaurant in my town that prepared a dish called Gai Ga Pao (hot and spicy chicken). It may have been the most delicious thing I've ever eaten. And it appeared to be simplicity itself: diced chicken breast, lots of minced pepper (probably jalapeno), and mint leaves in a thin, brown sauce ladelled over fluffy white rice.

      That restaurant is long gone, and with it the Gai Ga Pao. I've tried to back engineer it, and come fairly close, but by gosh, it's just not the same.

      6 Replies
      1. re: Perilagu Khan

        Hmmm, this dish is spelled many different ways. But maybe you're talking about the dish I know as gai ka prow. Usually with diced or ground chicken. What you'd be missing here is Thai basil. And I've most commonly seen it (and I make it) with Thai bird chili.

        1. re: alliegator

          You may have just made me a very happy man. I shall look for gai ka prow recipes.

          1. re: Perilagu Khan

            Great! You may also see it as kra pow, ga prow, etc...
            There are a ton of different recipes, every restaurant's will taste different. But the key is that Thai basil is a must. Regular ol' basil isn't going to do the job.
            Please keep me updated on how your quest goes!
            ETA: If you're particularly hungry or are just in the mood to gild the lily a bit, it's often served with a fried egg on top in Thailand :)

            1. re: alliegator

              I'm not sure I can get Thai basil, although I've never looked for it before. I will now, though.

              1. re: Perilagu Khan

                If it's a pain in the rear to find, it grows well in big clay pots in our sunny part of the country. Tons of sun, bring it in below 50, and don't overwater.
                I grow all of my oddball Thai stuff, it can be hard to come by.

                1. re: Perilagu Khan

                  The Vietnamese also used that as a garnish for pho.

        2. The Pizza Bismarck that I had in northern Italy and southern Switzerland. Simple wood grilled crust, a thin layer of marinara, fresh mozzarella and topped with an egg. The whites perfectly cooked, the yolk hot and runny. Some places ahd fresh basil, some did not.

          I have had variations all over the country (US and the closest I every came was at some place in Napa but still it was not the same. Sounds so simple but I think it must of be the "water" meaning that you just can't find the same flavors with american made products.

          I have tried duplicating it at home as well, I make a mean pizza dough! But even with real San Marzano tomatoes, with local/fresh mozz and with imported buffala. Mine was even less close than the place in Napa….

          1. A particular restaurant's spinach calzone. We moved 6 hours away and I have not had any as good since. I mean it was huge, easily should have fed 2 people, but I could never not eat the whole thing. It was just that good. It would seem to be such a simple thing to recreate. I have come close but not there yet. I just put some dough in the fridge for an overnight stay and will try yet again this weekend. I have some leftover creamed spinach which reminded me of it plus some ricotta I need to use up so I thought why not. Wish me luck!

            1 Reply
            1. re: MrsJonesey

              Oh, I *do* wish you luck! Creamed spinach sounds promising.

              The recreation quest is equal parts enjoyable and frustrating—I once got hung up on trying to reverse-engineer the spice blend in Pret a Manger's "Moroccan" lentil soup. It was just midtown convenience food...but it was SO tasty. I never got it quite right. Not that I didn't make myself a lot of good soup in the process, but the match goal remained elusive.

            2. Mine is a simple dish, a crouque monsieur. But it was at a Novotel in Seoul. But I have long been a fan of this sandwich and this one was perfect. Nothing looked unusual, just ham, swiss, bechamel. But it was so rich and creamy while and the bread held it's form pretty well. The ham seemed standard issue, but for as many times as I've eaten this elsewhere and made it for myself, I really think it's just the Korean Swiss cheese (?).

              1. The Polish sausages I had growing up in Illinois. They were a rather dark red on the outside, maybe twice the size of a regular wiener, and the meat inside was as finely-ground as a knockwurst and the same pink color, but with whole yellow mustard seeds sprinkled throughout. Very rich flavor, lightly smoked … One time a vendor from Illinois was at the Nashville Flea Market, selling various kinds of sausages made by an Amish co-op in Arthur, and he had THOSE Polish sausages! I was pretty broke that weekend and had only enough money to buy three packages. Worse yet, he said I was his only paying customer all day and he wasn't coming back!

                1. There are three items that I long for.....

                  #1 Braised veal tongue that was braised in champagne with slivered horseradish in the center of the pan. This was served to me at the Hotel Continental near the Bahnhof in Zurich about 1986. It was so wonderful, that I had it for lunch three days in a row

                  #2 and #3 are desserts of my youth that have disappeared

                  Tortoni (e sp?) a small soufle cup of oce cream surrounded with crushed toasted almonds that was prevalent in Italian-American restaurants in Metro-NY until the mid 1960s

                  Nesselrode Pie, another New York staple that disappeared in the 60s.

                  I have made the desserts using Arthur Schwartz's recipes, but they are not the same as I remember, and some of the ingredients for the 'authentic' Nesselrode pie are no longer commercially available.

                  4 Replies
                  1. re: bagelman01

                    Tortoni really rings a bell. I was born in '83, but I swear I've had that at a Little Italy restaurant...

                    1. re: bagelman01

                      Bagelman – looks like you live in CT, but, if you ever find yourself on Long Island, Piccolo’s in Mineola serves tortoni. http://piccolosny.com/
                      It is a favorite treat of mine too. I have linked a few recipes that I had bookmarked. Perhaps one might turn out better than Schwartz’s recipe - Interesting that these recipes all call for egg whites and his for yolks.


                      1. re: bagelman01

                        Replying to my own post................
                        Yesterday, I had to meet a client in Westport to get some papers signed. He was coming in from Manhattan and suggested we meet for lunch at Mario's Place by the railroad station in Westport.
                        Mario's is an old time bar and red-sauce 'joint' serving classical Italian-American fare and looks and tastes like it's in a time warp from the 1950s or 60s.
                        I had a nice plate of eggplant rollatini. They were breaded nicely, not too thick slices rolled around fresh ricotta mixed with garlic and fresh parsely. I had the appetizer order as my lunch meal, 2 large rollatini and more than enough for me. My client ordered the eggplant parmgiana and took half home, too much for lunch

                        BUT>>>>>the absolute hit was that Mario's has Tortoni on the dessert menu.
                        A perfect round with toasted almond and a maraschino cherry on top served on a small white plate with 4 clouds of whipped cream on the compass points for $3.95.
                        Ansolutely delicious. The only difference between this and the often dreamed of Tortoni of my youth <besides the price> was that it was not in a paper souffle cup. the rounds are frozen in a timbale and removed for service.

                        For those who care, they also have Spumoni on the menu.

                        I can't wait to return for drinks, and dessert, the meal is an added bonus.

                        1. Sunshine Golden Raisin Biscuits. I still long for them. Please don't suggest the similar, but not the same, version by Garibaldi. Tried them and was very disappointed.

                          1. I was in Orlando about a decade ago and there was a restaurant in the stripmall on the side of Charley's Steakhouse named Coco's I believe. They had a pasta dish that was simple but delicious. It was ziti in a reduced cream and chicken broth sauce with nine different kinds of wild mushrooms and it was topped with a simple grilled herbed chicken breast. It sounds so simple but this stuff was insane. And I am not a big fan of mushrooms. I had a bite of my ex husbands and liked it so much I ordered one to take out for lunch the next day. I had ordered a spinach, black bean and jack cheese quesadilla for myself and was very happy with it but I wanted to put my face in the hubbys plate. I wish we lived there. I would have eaten that twice a month if I could have. And no matter how I tried I have never mastered the taste of all those wonderful mushrooms here at home. I only had it and remember it fondly. Perfectly cooked chicken and pasta, just the right balance of mushrooms and sauce. And as good leftover. When we returned the restaurant was gone. So sad.

                            1. The Hong Kong shrimp I had in a Chinese restaurant in North Miami about 15 years ago. We got into town fairly late and chose this place from a brochure in our hotel room because it was close and it was open.
                              I chose this dish as the menu listed as the chef's favorite. What arrived at the table was a huge plate consisting of about 2 dozen medium shrimp, perfectly stir fried and seasoned, surrounded by a circle of super fresh broccoli, also perfect. I was so full I thought I might explode but could not stop eating.
                              The owner dropped by our table and asked if I enjoyed the dish. We had a little language barrier but when I put my hands over my heart and fluttered them he broke into a huge grin. He had owned a restaurant in China before he emigrated to the US and this dish was his specialty. He was particularly proud of the quality of his shrimp, which he obtained from a relative in the business.
                              I have tried dozens of dishes listed as "Hong Kong Shrimp, Shrimp and Broccoli" etc on menus all over the country since then. Some have been lousy (soggy battered deep fried shrimp and undercooked broccoli), others OK and a few actually good but none of them can begin to compare to that combination of perfect ingredients cooked by a master who took such pride in his work.

                              1. "Currywurst und pommes" from the schnell imbiss, or fast food stand near school when I was an exchange student in Germany in the '80's. Sausage served over a plate of fries, topped with a curry sauce.
                                I've tried various recipes I've found online, curry sauces from our European food store... it just ain't the same.
                                Hoping to go back to Germany some day to have it again, but worried - no, fairly convinced - it won't taste the way I remember it.
                                Thanks for the opportunity to reminisce!

                                1. In the late 70's I stayed at the Benson Hotel in Portland, Oregon. For dinner I had thin abelone crepes wrapped around a King Crab leg with some out standing orange based sauce on it .

                                  1 Reply
                                  1. re: subal

                                    Hey, the Benson! I went to college in PDX, and my parents always stayed there—I liked to meet them for breakfast. They're still doing good things with king crab.

                                  2. The Lark Creek Inn, north of San Francisco, now renamed something like the "Lark Creek Inn and Grill," but still essentially the same restaurant and still owned by Bradley Ogden and his restaurant group, had a series of executive chefs in the late 1990s. Each chef stayed about three years and then moved on.

                                    One of them made something called a "hot chocolate souffle," which had a chocolate molten center, was very puffy, was similar to other chocolate desserts with liquid centers, but different and more delicious. It was lighter than most chocolate cakes (maybe due to the souffle part?), had an intense bittersweet chocolate flavor, and you activated it by punching a hole in the top with a spoon and pouring in heavy cream. The cream and the chocolate would then erupt like a volcano and cover the cakey souffle-like dessert.

                                    Back in those days, my girlfriend and I visited San Francisco about three times a year and had it about three times in a row. Then it disappeared from the menu, never to return.

                                    As far as I can tell, it is not listed in any of Chef Ogden's recipe books, and I suspect that it was the creation of one of the chefs who was in charge of the restaurant for a few years.

                                    Even more frustrating, some of the waiters there remembered the dessert, but could not tell us who made it or whether it would ever make a return. I have searched the internet for the recipe to not avail.

                                    1. In the early 80's in Los Angeles' Chinatown, my sister and I loved a pork chop casserole which was simply a pork chop on top of spaghetti. I've tried to find the restaurant to no avail. If anyone knows what kind of Chinese cuisine this is and where in the 626 I might find it, I'd be forever grateful.

                                      1. As a German, I'm tickled to see all these German foods people on this thread long for :-)

                                        As for long lost foods I will never be able to recreate, one in particular comes to mind: "special Chinese noodle soup".

                                        A Cantonese place in my hometown I started visiting with both my parents from an early age on had this on their menu for a whopping 16.50 (DM, back then). But apart from being a fairly generous main course portion, this soup was special in so many ways -- it had all kinds of vegetables, chicken, duck, pork, beef, prawns, and nice thick wheat noodles. Probably also a healthy dose of MSG, but I don't really care about that. All that it needed was a serious dose of sambal oelek, and I was in heaven.

                                        I used to get this soup for take-out once a week in my 20s. Even after I moved to Berlin (and later to the US), I would stop in whenever I'd be back in my hometown.

                                        Sadly, the owners likely returned back to the homeland after what seems like a good 30-40 years in the restaurant business.

                                        When I was in town in '04 or such, the place had turned into a phone / internet shop. Wah.

                                        1. Nabisco's marshmallow sandwiches. Two vanilla wafers and just the right amount of creamy chewy marshmallow in between.

                                          2 Replies
                                          1. re: arancini

                                            My absolute favorite cookie as a child. It came in a blue box with a wax paper insert.
                                            Other Nabisco items I miss:
                                            UNEEDA Biscuits
                                            Milk Lunch Crackers

                                            1. re: arancini

                                              How well I remember them. Also miss Nabisco chocolate covered graham crackers.

                                            2. Prolix- did you see this more recent post about doner kebab in nyc?

                                              My own food i miss most is my grandmother's pecan pie. She spent 30 years making pies daily for my grandpa's restaurant, and although her recipe was nothing unusual i have never had one that comes close.....

                                              1. I'm also from Orlando like another poster but have since moved to oregon wine country. I miss various dishes (great cuban sandwiches, publix subs, mahi, and SE oysters.) but the dish I can't stop thinking about is called....wait for it...."crazy meat" from an amazing, amazing, thai place near downtown orlando called thai house. It's basically the best red curry dish I've ever, ever had in my life. almost soup like, with peppers, pineapple, perfectly done carrots and the meat of your choice in a coconut/red curry broth OF THE GODs. jeez. what I wouldn't give for a fedex of that. I've tried desperately to recreate it, and order red curry at every other thai place, and they all pale in comparision. Ughhh. so frustrating. if youre in orlando, please go and appreciate this fine, fine meal.

                                                2 Replies
                                                1. re: carlee134

                                                  I know exactly how you feel, but for me it green curry tofu at a Thai place near me. We moved away for several years--nothing else even comes close.

                                                2. Hooboy -- I've got a whole list. Two categories:
                                                  First, restaurant and bakery items from long-gone places in San Francisco, mostly centered around Union Square:
                                                  - The cheese soup at Salmagundi (their chili was great too)
                                                  - Burgers at The Hippo; also from Noble Frankfurter
                                                  - Sauerbraten at Hoffman Grill
                                                  - Cheese crepes at The Magic Pan
                                                  - Steak soup at PamPam's
                                                  - Pretty much anything at Blum's
                                                  - BBQ burritos at Hog Heaven on Stanyan
                                                  - Since I'm in the neighborhood, cottage cheese onion dill bread from Tassajara Bakery
                                                  - Chocolate cake with buttercream frosting from Pendragon Bakery (although Arizmendi's chocolate cake with salted caramel frosting is an acceptable current substitute)
                                                  - The chocolate chip cheesecake that the Max's restaurant chain used to have, back when it was good

                                                  Now, store items:
                                                  - Hydrox cookies
                                                  - Callard and Bowser toffees and butterscotch
                                                  - Regal Crown sour candies
                                                  - Vernell's butter mints
                                                  - Sunshine Golden Fruit Biscuits (mentioned above)

                                                  No doubt there are more, but those were just off the top of my head. That said, there are a lot of great restaurants and dishes around now that didn't exist in that era.

                                                  1. A long-gone restaurant's pressed duck. So rich, so crisp, the perfect sauce, chopped nuts...

                                                    1. Boca burgers. Not readily available where I live. I have yet to find a copycat recipe.

                                                      1. There used to be a truck stop off of I-5 south of Stockton CA called Flag City. They used to sell fresh homemade beef and chicken tamales. The chicken tamales had a light sauce in it with the chicken that made it just SSOOOO TASTY!!!!!!

                                                        1 Reply
                                                        1. Sechuan shredded beef at Chung King restaurant just south of the University of Toronto on Spadina. It was amazing - savoury-sweet, chewy with a hint of crunch, piping hot. I've never found anything like it. Properly eaten with a side of dry sauteed green beans, and their hot and sour soup.

                                                          1. My maternal great grandmother made this amazing braised duck dish that she learned in her village. It was amazing as it was so tender and flavourful from many spices with a sweet and savoury profile. The skin was given a thorough lacquered crispy treatment at the end by pouring hot oil over the duck many times over before serving.

                                                            All I know is a specific wine was used, cognac, mandarin oranges, something similar to a 5 spice, caramelized roasted garlic, and a clay vessel. I like to believe some sort of aged soy sauce was used and probably some rock sugar too. I remember this dish taking nearly a day to prepare and cook... But no where can I find this recipe or even a name. It's sad to see this recipe disappear with only my memory teasing me.

                                                            1. Pad se ew. It's easy to get but I'd love to make it at home whenever I want. Damn BTUs

                                                              1. Peiople's restaurant in Taipei served an absolutely AMAZING water spinach recipe. Garlic and butter were added and then served on, I kid you not, a cast iron skillet. The pan looked like a fajita pan. I would go and just order this dish......

                                                                1. The hard rolls served at breakfast by my German relatives. I have never food anything close.

                                                                  1. I had a very good cold avocado soup that is made in the blender. It was made with the avocado and ice cubes, I think some broth. I can't remember. It was garnished with crab meat and some salsa. I have a picture of the finished soup and no recipe. Very frustrating.

                                                                    1. Guinea fowl. Can't find a source here in the US that isn't extortionate.

                                                                      1. When I was a boy, my Grandfather lived in The Bronx, near Lydig Avenue. At that time, Lydig was a Jewish food heaven with bakeries, and kosher butchers all up and down the street.

                                                                        All of the bakeries offered for sale what they all called "cornbread". However, it wasn't cornbread like you'd think of it. It was sort of a white bread loaf with a very fluffy texture, a very slightly sweet taste, and a nice chewy crust on the outside. My mom would buy a loaf at the bakery and they would slice it on their machine. Rarely would it make the trip back to Long Island in one piece, as we'd be chomping on it the entire drive back. It was addictive.

                                                                        I've never heard or seen anything like it since. I haven't been back to Lydig Ave in at least 30 years, so I have no idea if it has completely changed or not.

                                                                        5 Replies
                                                                        1. re: mwk

                                                                          That cornbread, was actually a dense rye bread, not a white bread loaf.
                                                                          Traditionally they were round, not loafshaped. It had a great chew, a favorite of my youth.
                                                                          Occasionally I can find one in Boro Park or Flatbush.

                                                                          All the independent Jewish Bakeries of my youth in CT (including the one I worked at and got my moniker) are long gone. Replaced by the tasteless in supermarket bakeoff operations that are under kosher supervision.

                                                                          New Haven had 12 kosher bakeries on my youth, one known for the best rye bread, another for rolls, still a third for Challah and then the cake or pastry specialists. Not one is left. My wife's family owned the major kosher bakery in Bridgeport...again it's gone. But there are loads of local Stop and Shop branches with their instore bakeries under kosher supervision turning out tasteless and textureless kosher products.

                                                                          1. re: mwk

                                                                            I grew up in Michigan and would get "cornbread" at the Jewish bakeries. Now I live in AZ and the only place I've found something similar is at Trader Joe's, in their packaged bread section, where it's called Jewish Rye Bread. It has caraway seeds, which is how I always remember it growing up. I love it toasted. So you might want to try TJ's, to see if it's similar to what you had in NY.

                                                                            1. re: mwk

                                                                              Oh, where was it in recent months that I read an article about taste-testing the Jewish Cornbreads....maybe it was Serious Eats but perhaps somewhere on CH. At first I thought it referred to Vollkornbrot, which is whole grain bread, of which Rubschlager is a common brand found in supermarket deli sections.

                                                                              ETA: Found it! http://newyork.seriouseats.com/2012/0...

                                                                              1. re: greygarious

                                                                                Wow, thanks! THAT is the stuff alright, exactly what I remember.

                                                                                I guess I need to stop in Queens now, next time I go to NYC. I doubt it's available anywhere else.

                                                                                1. re: greygarious

                                                                                  Note that storks bakery is now closed as well....

                                                                              2. The poppy seed coffee cake from Wirth's bakery in San Francisco.....lots of yummy poppy seed filling in a flakey crust....have looked and looked for something like it but no luck!

                                                                                1. a simple bread salad I had in Italy with an interesting but still unidentified bright green dressing (maybe avocado base??). the tiny little side alley restaurants in Italy had the most amazing food I have ever tasted. Simple pure ingredients.

                                                                                  1. For me, it's Chef Michael Dagenhart's Pecan-crusted Soft-shelled Crab.


                                                                                    1 Reply
                                                                                    1. re: Bill Hunt

                                                                                      That sounds delicious. I'm a huge fan of soft shell crab but usually just have it tempura'd

                                                                                      1. In November 1991, I had eisbein (roasted pork hock) at the Hofbrauhaus in Munich that was absolutely wonderful. Crispy on the outside, and tender, juicy, and perfectly porky on the inside. Accompanied by a potato dumpling that, at least in my memory, was the size of my head, with a gravy that was so good I wanted to roll around in it. After nearly 22 years, I'm afraid that time has altered my memory to make it better than what it really was.

                                                                                        There aren't a lot of German restaurants near me, and the only place I've been locally that had it on the menu never had it in the kitchen.

                                                                                        1 Reply
                                                                                        1. A can't find, Not a can't recreate (I have the recipe from Arthur Schwartz's book on NY food):
                                                                                          Nesselrode Pie...............

                                                                                          The absolute favorite after a fine restaurant meal dessert.

                                                                                          A staple f my youth dining in NYC and environs. I last ran into it in 1991 served on the dessert tables of the Sunday brunch buffet at a hotel in West Springfiled, MA. The oastry chef was aout 85 years old and had trained and worked most of his professional life in NYC.

                                                                                          1. My Italian ladyfriend's manicotti and meatballs, my German ladyfriend's rouladen, my Mexican ladyfriend's chiles en nogada and huitlacoche casserole.

                                                                                            1. My moms apple pie. I make it like she made it but it doesn't taste the same. She had the touch!

                                                                                              1. I just noticed your cute little umlaut on the "Knoblochsöße" (Knoblauchsoße or -sauce, btw).

                                                                                                For that alone, you deserve to find a döner. Most likely, this will be somewhere in Gërmäny :-D

                                                                                                1. Pastina with meatballs - at a black formica table adorned with rubber fruit (the table not the pastina) in a bronx kitchen - (I still have the fruit though LOL) - and pretty much everything else my great-aunt made

                                                                                                  My German-Jewish step-Grandmothers Apple Pie - ruined me for all subsequent apple pies.

                                                                                                  Pork breakfast patties on a family friends farm in upstate NY made from their own hogs

                                                                                                  Vegetarian French Onion soup made by my former roommate I dont know how she did it but it was masterful

                                                                                                  Prosciutto sliced from the leg that was kept in the small restaurant in the villa in Ticino where I spent my semester abroad in college - it melted on contact with mouth - never repeated stateside.

                                                                                                  Whatever that magic is they do at Salt Lick BBQ in Driftwood TX

                                                                                                  a crostini described only, and unappetizingly, as "spleen" in a restaurant in the market square in Siena

                                                                                                  a fresh bagel on sunday morning in the NYC suburb I grew up in (oy vey Philly, i love a soft pretzel but come on)

                                                                                                  Clam Pizza at Frank Peppe's

                                                                                                  Spicy tofu soup from my old neighborhood in Queens

                                                                                                  1. making chunk ain't all that difficult. shaping into a cone and freezing it onto what will be a vertical spit isn't easy, but doable. doan-air / döner is usually some form of donkey meat, but at home a mix of beef and lamb works well. seasoning usually include cumin, coriander, rosemary, salt and black pepper, paprika or cayenne, oregano/thyme/marjoram, and proprietary concoctions.

                                                                                                    food processors with meat and spices and nothing else until half way to hot dog puree will usually do the trick and I just form it onto big skewers and grill on charcoal fire. a few fried potatoes in the pita with thin sliced tomato and red onion, chopped parsley, and a dollop of tzatziki does it for me, but you may choose shredded cabbage in the winter months...