28 Jan 10
Originally posted by wolfgang59Oh man. I don't even have it drunk nowadays. If I have a kebab, then it is usually a chicken one, made from freshly cooked meat. As well as the fact that donner meat has cow's bumholes and eye lids in it, I can't understand how kebeb shop owners get away with reheating it on its spit numerous times, then leaving it at room temperature over night. Then it is reheated the following day for the next queue of willing victims. Isn't this totally contrary to everything we know about basic food hygiene?
Have you ever tried a Doner Kebab sober??
28 Jan 10
Originally posted by jimslyp69Local food handling laws here say to cook or re-heat beef to 155 degrees F. To cool it down to 40 in 4 hours or less for storage, and you're allowed to reheat it one time.
Oh man. I don't even have it drunk nowadays. If I have a kebab, then it is usually a chicken one, made from freshly cooked meat. As well as the fact that donner meat has cow's bumholes and eye lids in it, I can't understand how kebeb shop owners get away with reheating it on its spit numerous times, then leaving it at room temperature over night. Then it i ...[text shortened]... willing victims. Isn't this totally contrary to everything we know about basic food hygiene?
28 Jan 10
Originally posted by Ice ColdThat sounds fair enough. Some shop keepers here seem to think that it's suffice to wrap a bit of tin foil around it though.
Local food handling laws here say to cook or re-heat beef to 155 degrees F. To cool it down to 40 in 4 hours or less for storage, and you're allowed to reheat it one time.
