I tested Adam Ragusea’s SLOPPY GYROS!!!

#gyros #gyro #reaction
In this video I (the Cypriot Foodie) react to, cook and taste test @aragusea ‘s Sloppy Gyros! if you haven’t done so already subscribe to Adam’s channel, you will be in for a world of knowledge and food nerdism!!! https://www.youtube.com/@aragusea
Original recipe at: https://www.youtube.com/watch?v=euEkn7gBmyk

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Footnotes:
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1 Sporos, ‘The Tree Piglets of the Junta’, _Pasatempos Blog_ , *https://wp.me/pynuL-1oP* accessed 08 January 2024; There are also multiple websites that mention this. However I did not consult a monograph/journal article about this so take the information with a grain of salt.

#cypriotfoodie #gyrosrecipe #foodreaction #foodreactions #reactionvideo #recipetesting #review #foodreview #recipereview #Greek #greekfood #Cyprus #cypriot #cypriotfood #foodie #foodtube #sloppy #sloppyeating #sloppyjoe #tzatziki #lamb #lambkebab #döner

In this video I will be reacting and cooking  Adam ragusa’s sloppy giros I’m calling it a   sloppy Giro the first thing to do is to make the  tziki sauce you can buy it pre-made but if you  

Want to make it yourself here’s an easy way I  didn’t follow Adam’s recipe for ziki because I   have my own that I prefer if you do want to watch  that and follow it then go to Adam’s Channel cut  

Your garlic in tiny little pieces and put it in  your bowl followed by your olive oil and then by   your lemon juice just a little bit because it goes  a long way then put your yogurt and your deal tips  

Mix it up and you have a perfect yogurt it might  need a little bit of salt off that cutting board   and then here’s a red onion I will have it peel  it and then have one of the halves this quarter  

Onion I’m going to very thinly slice these are  for topping the finished sandwiches I’ll save   those for now whoops I did the wrong order here  I DIC the onion first and then sliced it but one  

Thing that did differently from Adam is to to add  the sliced onion for the garnish in some ice water   to remove some of the pungent oniony Aromas the  rest of the onion I’m just going to chop up this  

Is for the meat wide pan on pretty high heat  a little olive oil and then in goes the onions   give them a little head start but I don’t think  you really have to get them Brown now they’ll  

Get browned later in goes a pound of ground lamb  I was wondering why do Greek Americans use lamb   instead of pork and I think I came up with an  answer it’s not a very accurate one because I  

Couldn’t find academic sources about it but I am  convinced that Greeks who migrated to the states   moved there before the 70s and that’s why H to  this day they have Lambos in Greece during the   70s the yunda who was ruling the country at  the time and forced the consumption of pork  

More specifically as you can see they run all  these ad campaigns this block spot doesn’t use   references but they use newspaper clippings so I’m  going to rank it as somewhat reliable if anyone   from the audience knows more please let me know  get that in there and mix it around and then in  

Goes another pound 2 lbs are 900 G total seems  like a lot of meat but you’ll see how much it   reduces so as you can see I also use a stainless  steel pan and I already caramelized some of the  

Onions and then I added 1 kilo of ground lamb I’m  using a wooden spoon to break all this up and to   continually scrape off anything that’s sticking  to the bottom there should be more than enough  

Water in here to continuously deglaze this pan for  a while but certainly if anything is going to burn   turn the heat down I’m just trying to evaporate a  ton of water out of this pan which takes a while  

I cook this a good 15 minutes once it’s reduced  everything will start to smell and sound different   the pan will crackle as the meat and the onions  start to fry in the fat yeah it took quite a while  

To remove most of the water from the ground lamb  they can’t do that until you’ve gotten a lot of   the water out this is the part that’s essential  to getting that Giro flavor remember every strip  

Of a Giro is supposed to be brown and crusty so  that’s not Yos though that’s duner Doner I don’t   know how to pronounce it every bit of this ground  meat needs to be browned or at least as much as  

You can before things start looking like they’re  definitely going to burn I’m going to throw in a   big spoonful of flour for thickening stir  that in and let it brown in the fat until   burning is imminent and then yes I’m deglazing  with cheap white wine you could obviously just  

Use water in which case I might hit it with some  vinegar too at the end scrape scrape scrape with   that wooden spoon that brown fond on the bottom  of the pan is the outside of the Giro loaf time  

For some herbs and spices traditional dried herbs  used in giros thyme oregano Rosemary margarum use   any combination of these that you have or do  what I do and use herbs to provance which is   a virtually identical blend not that surprising  provance is the most Mediterranean part of France  

Lots of overlap with Greek food there I think you  want a lot like two tablespoons of dried herbs at   least a bunch of black pepper and a real big  pinch of salt to start with stir that around  

Give it a taste and what’s really missing is cumin  at least a teaspoon I’d say and I want more salt   I continued following Adam’s instructions to  the letter this recipe is called sloppy giros   a sloppy joe for people who don’t know is a  sandwich that’s made with spiced ground beef  

That is bound in a sauce based on ketchup and I’m  going to put some ketchup in here it just brings   incomparable gloss to a mixture like this I don’t  want too much too much would make this taste like  

Nigiro that’s why I also put some flour in there  for thickening even though the cpot inside me was   screaming no I added ketchup as well just a little  bit following Adam’s instructions of course Sloppy   Joe’s don’t usually have flour just ketchup I’m  mixing in little bits of ketchup and then a little  

More wine until I get the taste and the slightly  Saucy consistency that I’m after and there we go   you may be tempted to drain out some of the fat  I say don’t the fat is where the lamb flavor is  

Really concentrated without it it almost just  tastes like any ground meat at the last second   I’m going to cut up some tomatoes for topping out  of season cherry or grape tomato varieties are   usually the best ones in the grocery store about  8 O 200 g I would normally just cut them in half  

But for this purpose I’m actually cutting them  into tiny little slices these will lay flat in   the sandwich and be less likely to slide out you  can warm up some Peter bread scoop on some meat  

Just give it a stir first Adam slope pigos looks  a bit Saucier than mine I wish I added just a bit   more wine to get that fat mixed back in top with  some saiki onions and tomatoes and flavor-wise  

That is nearly identical to a real guo other than  the meat being a little bit sweeter the difference   is almost purely textural but what I prefer to  do is to treat it like a sloppy Joe and put it  

On a hamburger bun look at that I too treated this  as a sloppy joe so therefore I used a burger bun   but where I went differently from Adam is that I  squeezed a bit of lemon on each of the sides of  

The bun before putting my meat on it another thing  I did differently here is that I applied Z zigi   directly to the bread I think that gives the bread  a bit more moisture as you can see the ground lamp  

That I am using it’s much drier than Adams but I  was lucky because the Zan zigi and the tomatoes   added so much moisture to the sandwich that it  didn’t need to be moist but if I didn’t have  

Those yes that added moisture would be mandatory  so well done Adam you probably got enough stuff   here for like 8 to 10 sandwiches which is great I  don’t know if it can make 8 to 10 sandwiches but  

For my family it made five because wet food  generally reheats very well just pack up the   leftovers and have some tomorrow oppa well sloppy  Opa let’s see my reaction now okay let’s give it  

A try shall we how sloppy this Heros is oh my God  it’s licking from everywhere I’m going to go for seconds look here look at my eyes I was enjoying  that way too much that is so good m m M honestly  

It was so supremely tasty it was very delicious  and the flavors were right on point indeed it   was reminding me of AOS but slightly moiser  slightly more flavorful the wine cheffy fied   it a bit you know I really enjoyed it I  made this recipe for my parents and my  

Brother like me my mom found it phenomenal my  brother and my dad found it eh so and so but   you know taste the subjective from where I’m  standing Adam you made a very easy extremely   tasty recipe you have a thumbs up from me I  know that you don’t like reaction videos as  

I got it from your podcast on copyright these  channels where dudes just watch other people’s   YouTube videos and they occasionally laugh or  say something snarky over top I don’t love that   I hope this video meets your standards because  not only did I react to your recipe but I also  

Made it so this was a wonderful recipe it  was very easy and I would recommend it to   anyone if you enjoyed watching this video Try  watching this video where I react to Joshua   weisman’s $2 Euros or this video where I react  to Jamie Oliver panag goita until the next one bye