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HUN near Győr

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AlexovicsRobert published on 01/09/2019 11:31 a.m.:
AlexovicsRobert

he juices running off the upper parts. If the meat is not fatty enough, strips of fat are added so that the roasting meat always remains moist and crisp. The rate of roasting can be adjusted by varying the strength of the heat, the distance between the heat and the meat, and the speed of the spit rotation, allowing the cook to adjust to varying rates of consumption. The outside of the meat is sliced vertically in thin, crisp shavings when done. In Greece it is generally served in an oiled, lightly grilled piece of pita, rolled up with sliced tomatoes, chopped onions, fries, an

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Lena wrote on 01/12/2019 6:45 a.m. (edited on 04/15/2019 3:57 p.m.) :
Lena

What are you cooking? ;p

What are you cooking? ;p

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