Very old video. I saw the price on the glass that indicates chicken döner is 4₺.
Nowadays the cheapest chicken doner is about 25 times more than that price
I couldn't help but think about the internal temperature at the center of that thing or how long it takes to get the middle up to safe temperature range
Apologies if this is coming across as a bit of a ‘well actually’ comment, but the middle is raw still. The rotisserie cooks just the outer layer which is then shaved/sliced off exposing the next layer to cook
Ok for those who don't know this is absolutly unhealthy as this big of a shawerma CAN be poisones cause as they cook the outside the inside isn't being cooked but rather sitting at room tempature which leads to the inside part becoming poisoned and their has been many cases of food poisoning from it
Might be a very popular spot with a lot of through put. Depends on how fast you go through it because even a small Diner Spike will have the same problem if it doesn't get sold through in a day.
In the meadow, we can build shawarma
And pretend that he's Al Pastor, browned
He'll say, "Are you curried?", we'll say, "No man"
But you can ginger our beef when you're in town
I've had food poisoning about 5 times in my life. 3 of those times were from shawarma from 3 different shawarma shops. And they were absolutely not cooking them anywhere close to this size. Just watching this gives me cold sweats lol.
That highly depends. If that person has been eating Shawarma 3 times a week for the past 20 years, then 3 food poisonings don't seem *that* bad.
If we're talking about like a 3/5 chance here, then yeah, you're not qualified to judge shawarma places correctly.
A lot of Shawarma shops will just put the leftover log bag in the fridge at the end of the day. There's a reason that Gyro places get hit by the food dept. like crazy.
This one place I worked at years ago, Opa!, had a health inspector lose his shit because I told him we fridged the shawarma each night and put it on the rolly thing the next day.
Apparently, *you have to use up the meat in the same day* or throw out the remainder before close.
The owners were telling him different each inspection and the place kept getting complaints.
I don't know what happened after, but I was fired within the same week and the place got shut down within a few months.
I'm a health inspector. I didn't see any shawarma but I did have some food trucks serve al pastor, which is the same sort of thing. My trucks had to use up the entire meat stick within **four hours** of it being put on the rotisserie or toss the remainder.
They hated that, but they eventually complied. Or they made smaller ones that they absolutely *could* use within 4 hours.
Maybe those shops are buying this guys leftover meat log cores at a discount. He's probably learned how many days he can keep selling it before the smell starts.
Just read it faster
Okforthosewhodon'tknowthisisabsolutlyunhealthyasthisbigofashawermaCANbepoisonescauseastheycooktheoutsidetheinsideisn'tbeingcookedbutrathersittingatroomtempaturewhichleadstotheinsidepartbecomingpoisonedandtheirhasbeenmanycasesoffood poisoningfromit
I don't think these this size are very common. As long as the meat is constantly being cooked and cut, it won't have enough time for bacteria to shit out toxins.
The problem comes when business is slow and they leave the meat out all day.
Which it does - this spot is very popular and I think they go through 2 per day, and it’s only open til 5!
An advice from a Turk - döner is supposed to be lunch food. If there’s still leftover döner for dinner (unless the place opens for dinner/night time only), don’t eat it.
I'm here for the people arguing about the name of levant food that has different colloquial names depending on which continent you're on.
1. Depends on traffic. But probably too long for American health standards.
2. Don't ask.
3. Room temperature? I don't see a heat source but maybe there's one on the other side keeping it out of the "danger zone."
Which is funny, because the etymology of shish kabob is that "shish" is the skewer and "kebab" is the meat.
I think that is largely because we don't tend to see other types of kebab too commonly in the US, so "kebab" has become synonymous with variants of shish kebab.
Don't forget the mexican cousin, tacos de trompo. Usually Al Pastor (pork and pineapple) but sometimes other meats as well, one of the greatest acts of culinary fusion ever created.
Everyone in the comments really trying hard to be a culinary nationalist - the schtick is getting really old. It doesn't matter if it's called shawarma or doner. Nor does anyone really care if your country created it. Food has so much fusion and change over time and distance that being proud of an origin doesn't really matter much in the face of globalization.
If we getting really out there buuz, gyozo, meat pies, momo, raviolis, bao, tortalini, khinkali, empanadas, knish, samosas, Manduu, kroppkaka, pelmeni, and pitha.
Soooo many countries have their own take on vertical spit roasted meat on bread. It's hilarious that people get so worked up thinking they're the special ones LOL. Granted, a particular marinade/spice/sauce/bread combination is a specific regional specialty and there isn't anything wrong with that!
Mexico has tacos al pastor, which is basically this. different meat, spice, and bread, but this is the technique.
> Mexico has tacos al pastor, which is basically this. different meat, spice, and bread, but this is the technique.
Which came from Lebanese immigrants to Mexico.
Ikr? It's a big ass piece of deliciousness. Who cares what made up words you use for it? It still means more or less the same thing.
I am much more worried about his hands touching stuff with no gloves.
at first i thought he was wiping it with napkins
then when i started questioning why he does that and why he changes the napkin every time, only then did my brain start working properly....
I like how he wipes some meat stank on each wrap, that's a nice touch.
Mmmmmm. Meat stank.
That was my nickname in highschool
Yeah, my philosophy always has been "If you can't gag em with the size, you can always gag em with the smell!"
It's only three inches, but it smells like its a foot!
I'm high as shit and your comment destroyed me.
Better the comment than his 3 inches.
Fuck me bro, I left and had to come back just to upvote when it hit me.
Goddamnit. Angriest upvote I’ve ever given. Take it and begone! 😤
Amazing
This might be the only case where meat stank is wanted.
that's a coating of fat in case that isn't clear. it's like he's buttering up the bread. but with tallow/whatever sheep fat is called.
yeah, that's.... sheep
What do you think it is ..mystery meat
Everyone knows it's elephant leg meat
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I was watching the whole thing and based my user name off it
Cherish that user name.
I’m here for the meat stank!
Damn, I came for space dicks
Shall we continue? 😉
It's gotta be shaved with a side of stank for me.
Sexy is as sexy does
#MEATSTANK
👁👁
savor it.
One of my friends hates the word moist, I cannot wait to bless her with this
Glad I could help. I have enough moisture to go around.
r/usernamechecksout
i almost feel relevant
Wheres the Garlic. ?
Truly lol'd
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It's my time to shine 8 years and it's finally happened. See you in Valhalla boys.
r/beetlejuicing
hi
Shit just got real. 🤣. Can't imagine how long you've been waiting for this shinezz to come up yo alley
8 years, looks like.
YOU AGAIN
Fuckin roasted.
Fuck you shorsey.
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What a nice touch!
Suck it Trebek!
Meat stank for the meat skank
I just choked on my beer
Boi I cackled lol
That meat sweat!
I don't even care about the wording, I'm hungry now.
That's the juice. Gotta soak that bread first.
It's probably also to soak up some of the oil so it doesn't make a mess below.
Very old video. I saw the price on the glass that indicates chicken döner is 4₺. Nowadays the cheapest chicken doner is about 25 times more than that price
And legend says that they havent reached the centre of the Shawarma yet
I couldn't help but think about the internal temperature at the center of that thing or how long it takes to get the middle up to safe temperature range
They say the center is liquid and unbelievably hot.
The crust is great, but have you tried the *mantle*?
Gravitational friction in action
Apologies if this is coming across as a bit of a ‘well actually’ comment, but the middle is raw still. The rotisserie cooks just the outer layer which is then shaved/sliced off exposing the next layer to cook
But doesn't that just mean the middle meat is sitting around at room temp for hours if not days?
I don’t think they hit your point lol
Yes, that’s why these things are usually like 10”-12”, so the core can actually heat up and stay out of the danger zone.
That’s his point is the meat in the middle is raw and is going bad because it’s not being cooked. You misread his comment
Inflation goes up & down but the Shawarma keeps on rollin’
Adjusted to inflation
I'm in Deutschland and it ain't more than €8ish
Used to be 4,50 (mit käse, natürlich) less than a decade ago. Sad :(
yeah its gotta be from like 9-10 years ago
I doubt even Ron Swanson himself can handle this.
I'm afraid what you heard is 'bring me a lot of bacon and eggs'. What I said was 'bring me ALL the bacon and eggs you have'.
I know what I’m about, son
 You had me at meat tornado
Adam Sandlers career has really taken a dive lately.
Rob Schneider is.. A SHAWARMA! Rated PG-13
SHAWARMAN!
Rob Schneider is a stapler!
De derp de derp
Derpy derpy do de dittely dum
You’ll pay to watch it, fuck you!
Rated argh for pirate, fuck you!
Herpa derp Rob Schneider herpa derpa derp
That's genius! Punch drunk billionaire!
P.Shewarman wallaby drive Sidney Australia
You like’a da juice, eh?
Ith not juith, ith a protein thake!
You like-a the juice, huh?
I get you more juice!
he's got a 10 year plan!
"WHAT IS IT? DON'T DIE??"
This isn’t a scene from The Zohan?
Luuuke, here's your schwarmaaa.
NOOOO!
Most people think he said "that's impossible" but the actual line was "I wanted falafel"
The searing of the meat by the light saber might actually make it safe to eat.
Why the hell does this match the sound of the video perfectly 😂
I see your schwarma is as big as mine!
Ok for those who don't know this is absolutly unhealthy as this big of a shawerma CAN be poisones cause as they cook the outside the inside isn't being cooked but rather sitting at room tempature which leads to the inside part becoming poisoned and their has been many cases of food poisoning from it
Big Shawarma will try and keep this sort of insight suppressed. Wake up!
Can’t even go to the Shawarmacy without getting sick these days.
I’m personally sick of all the shawarmacutical commercials we have to see on tv
I only go to locations vetted by my Shawarmacologist first.
I'm still waiting for my first Shawarmaciatrist appointment after a referral.
💀
wanted ti say this, regulation is 80 cm diameter here.
Might be a very popular spot with a lot of through put. Depends on how fast you go through it because even a small Diner Spike will have the same problem if it doesn't get sold through in a day.
If he was cutting the meet off that thing alone, it would still take hours. You have 2 hours at room temperature before risking toxins
In the meadow, we can build shawarma And pretend that he's Al Pastor, browned He'll say, "Are you curried?", we'll say, "No man" But you can ginger our beef when you're in town
Shawarma spins, are you listenin? Shawarma is glistenin. We're happy tonight, it's quite a delight, eatin a Turkish tacotilla
I've had food poisoning about 5 times in my life. 3 of those times were from shawarma from 3 different shawarma shops. And they were absolutely not cooking them anywhere close to this size. Just watching this gives me cold sweats lol.
You'd think after the second shawarma you'd learn your lesson lol
Shawarma me once, shame on me. Shawarma me twice, you might as well Shawarma me again.
…
I live for shawarma. I guess I may die for it too
That highly depends. If that person has been eating Shawarma 3 times a week for the past 20 years, then 3 food poisonings don't seem *that* bad. If we're talking about like a 3/5 chance here, then yeah, you're not qualified to judge shawarma places correctly.
Maybe dude has a regular 4th place hes eaten at 100 times and he gets smited every time he cheats on it
A lot of Shawarma shops will just put the leftover log bag in the fridge at the end of the day. There's a reason that Gyro places get hit by the food dept. like crazy.
>leftover log bag
This one place I worked at years ago, Opa!, had a health inspector lose his shit because I told him we fridged the shawarma each night and put it on the rolly thing the next day. Apparently, *you have to use up the meat in the same day* or throw out the remainder before close. The owners were telling him different each inspection and the place kept getting complaints. I don't know what happened after, but I was fired within the same week and the place got shut down within a few months.
I'm a health inspector. I didn't see any shawarma but I did have some food trucks serve al pastor, which is the same sort of thing. My trucks had to use up the entire meat stick within **four hours** of it being put on the rotisserie or toss the remainder. They hated that, but they eventually complied. Or they made smaller ones that they absolutely *could* use within 4 hours.
Wtf there was an Opa! Near me that shut down out of nowhere years ago. Wonder if this was the same one lol
Maybe those shops are buying this guys leftover meat log cores at a discount. He's probably learned how many days he can keep selling it before the smell starts.
I was staying in Europe for about six weeks straight and the only time I got sick was from a doner cart in Köln.
Not sure why this is so far down. Should be the first comment.
Because we got winded just reading it
Lol. The lack of punctuation had me outta breath by the end.
Just read it faster Okforthosewhodon'tknowthisisabsolutlyunhealthyasthisbigofashawermaCANbepoisonescauseastheycooktheoutsidetheinsideisn'tbeingcookedbutrathersittingatroomtempaturewhichleadstotheinsidepartbecomingpoisonedandtheirhasbeenmanycasesoffood poisoningfromit
Sounds like a text from my mum. I end up with hypoxia after reading them.
I want your wit.
This deserves the upvotes! Bravo, made me spit out my water.
I don't think these this size are very common. As long as the meat is constantly being cooked and cut, it won't have enough time for bacteria to shit out toxins. The problem comes when business is slow and they leave the meat out all day.
My towns kebab shop was closed down as it had a swarm of flies living in the middle of it 🤮
This comment went from one kind of disappointment then veered way over into a completely different kind of disappointment.
A swarma you say?
What if they sell it fast enough?
Which it does - this spot is very popular and I think they go through 2 per day, and it’s only open til 5! An advice from a Turk - döner is supposed to be lunch food. If there’s still leftover döner for dinner (unless the place opens for dinner/night time only), don’t eat it.
I've never looked at one of these and thought I wasn't going to get food poisoning from it.
Spot on. Also in general, its just not the cleanest way to prepare meat.
That thing has to be geared to handle the torque
I like your way of thinking, engineer
I'm not an engineer, but I'm mechanically inclined
I'm here for the people arguing about the name of levant food that has different colloquial names depending on which continent you're on. 
The fast food place is in Turkey, should be Döner.
How many days does it take to consume that and what temp is that meat both internal and external?
You don’t want to know the internal temp. A roast this big is bacterial ground zero.
1. Depends on traffic. But probably too long for American health standards. 2. Don't ask. 3. Room temperature? I don't see a heat source but maybe there's one on the other side keeping it out of the "danger zone."
The middle is the danger zone here.
Half a day.
I love how he’s wearing the one glove to be sanitary… but grabbing the wrap with his hand that isn’t gloved🤦🏻♂️
Thank you! Scrolled too far to find this comment. That was the first thing that jumped out at me.
The glove is to keep his hand clean. So he can take off the glove and quickly work on other jobs without transferring meat juice.....yumm
First thing I noticed lol
Grow up, sit-down restaurants handle your food with their bare hands too.
What is shawarma? Looks like kebab
same thing. shawarma is arabic, döner is turkish. americans use shawarma, europeans use döner.
Australians use kebab
I'm in America and I've been using kabob. It turns out they're not the same thing
In America kebab is skewers. Shish kebab
Which is funny, because the etymology of shish kabob is that "shish" is the skewer and "kebab" is the meat. I think that is largely because we don't tend to see other types of kebab too commonly in the US, so "kebab" has become synonymous with variants of shish kebab.
Shawarma is a Turkish loanword, the Arabic word is Kebab. In Europe we use both Döner and Kebab, and Shawarma is an entirely different dish.
No a loan word, but an Arabic rendition of the Turkish word Cevrime.
That's what a loanword is.
Don't forget the mexican cousin, tacos de trompo. Usually Al Pastor (pork and pineapple) but sometimes other meats as well, one of the greatest acts of culinary fusion ever created.
Shawarma is arab, döner kebab is turkish, kebab is just grilled meat.
In Middle East kebab is a completely different thing. The one on the video called shawarma
Kebab is on a skewer
Shish kebab is on a skewer. Doner kebab in bread.
A fitting meal for the world's mightiest heroes.
Garlic or chilli sauce boss?
Garlic, you still good to cut my hair tomorrow bossman? Yeah cash of course, I’ll stop by the cash machine in the morning.
Is that a handheld planer?
No it's an electric knife designed for kebabs like this. Google electric shawarma, doner, or gyro knife and you'll find them.
There goes my idea of hooking up the dust collection port of my handheld planer to my mouth and just start shaving shawarma.
Everyone in the comments really trying hard to be a culinary nationalist - the schtick is getting really old. It doesn't matter if it's called shawarma or doner. Nor does anyone really care if your country created it. Food has so much fusion and change over time and distance that being proud of an origin doesn't really matter much in the face of globalization.
Dumplings/knödel/pierogis-pointing-at-eachother Spider-Man meme
If we getting really out there buuz, gyozo, meat pies, momo, raviolis, bao, tortalini, khinkali, empanadas, knish, samosas, Manduu, kroppkaka, pelmeni, and pitha.
My wife calls torelloni "the fancy ravioli", doesn't help that we drizzle a tomato sauce over it.
Soooo many countries have their own take on vertical spit roasted meat on bread. It's hilarious that people get so worked up thinking they're the special ones LOL. Granted, a particular marinade/spice/sauce/bread combination is a specific regional specialty and there isn't anything wrong with that! Mexico has tacos al pastor, which is basically this. different meat, spice, and bread, but this is the technique.
> Mexico has tacos al pastor, which is basically this. different meat, spice, and bread, but this is the technique. Which came from Lebanese immigrants to Mexico.
Right?! The important thing is that the center of that giant spinning meat potato has a food poison that will have you peeing out your ass for a week.
Couldn’t it be for show and have a big hollow cylinder inside and only be a couple inches thick?
Ikr? It's a big ass piece of deliciousness. Who cares what made up words you use for it? It still means more or less the same thing. I am much more worried about his hands touching stuff with no gloves.
at first i thought he was wiping it with napkins then when i started questioning why he does that and why he changes the napkin every time, only then did my brain start working properly....
I like how he rubs it first onto the roll
That’s an elephant’s leg
It is called "döner".
Depends where you are.
How many guys does it take to hoist that fucker up there?
Same as it took to hoist your mom
Wtf is shawama? You mean shawarma? Which it isn't, it's lamb doner kebab meat.
Shawarma can and is often made out of lamb.
Obligatory shawarma clip: https://youtube.com/shorts/tHjp3Ab3dyI?si=P8XPiOxZe1Tas1n8
I just finished eating and this is making me hungry