Wednesday, July 15, 2009

The History of the Gyro, With a Dollop of Serendipity -

“The trick,” he yelled in a heavy Greek accent, “is to use certain forces, like temperature and pressure, to preserve the product as a solid mass, so it doesn’t deteriorate.”

A dapper man with a rich baritone voice and a gray mustache, Mr. Tomaras, 73, was narrating a tour of Kronos Foods, the world’s largest manufacturer of gyros (pronounced YEE-ros, Greek for “spin”), the don’t-ask mystery meat that has been a Greek restaurant staple in the United States since the mid 1970s. Cones of gyro meat rotate on an estimated 50,000 vertical broilers across the country, to be carved a few slices at a time and folded in pita bread along with a dollop of yogurt sauce.