Gyro, part 2
There's a chain of about half-a-dozen fast food restaurants called Gyro Shack in Boise, Idaho, where I find myself now. They're cool little shops, just as Boise is a cool (big-)little city spread across a broad, flat plain (nearly three thousand feet in elevation) that lies at the foothills of the Rocky Mountains.
Several things about gyros perplex me. One is how the cones of meat on the vertical, rotating spit cohere and do not fall to pieces, but docilely hang in place oozing their mouthwatering juices waiting to be sliced off, layer after layer. One traditional gyro meat recipe states: "Processing the meat in the food processor and overworking it ensures that the proteins in the meat stick together, like sausage." (source) I still don't get it, since sausage has a casing to hold it together.
Never mind about that physical matter for now, What really bothers me (and lots of other people), is how to pronounce that four-letter word.
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