gyro

On this late episode of Two Fat Guys Eat, we discuss Sean's favorite fair food and Greece's answer to the sandwich, the Gyro! We talk favorite combinations, do's and dont's and a few places locally where you can go to get the best gyros!

Our subject from this episode is the Gyro, here are two places that we suggest you check out!

The Big Greek Cafe in Urbana, MD: https://www.biggreekcafe.com/ and Aleko's Village Cafe in Middletown, MD (sorry, no website!)

Show Theme: "Two Fat Guys Eat" by Derek Schiable:  https://www.metrolabmusic.com/

Ballet Help Desk had the pleasure of talking with Samantha Daly, a Gyrotonic and GYROKINESIS®️ teacher based in the Bay Area. Better known as Spiraling Sam, she works with professional dancers, dance students and non-dancers alike.

Join us to hear how she works with dancers on injury prevention measures as well as how she works as part of an injury revovery team.

Follow her on Instagram at spiralingsam

Please visit her website for more information about virtual classes at www.spiralingsam.com

In this episode we review and discuss chapters 63-95 of Jojos Bizarre Adventure and the end of Steel Ball Run...

VIDEO LINK: https://youtu.be/31JiUs64XiY

In this forty-eighth bite, join co-hosts Crystal Price and Shannon Hiller from Clark County Credit Union as they review Meráki Greek Grill, discuss the benefits and risks of having a safe deposit box, and daily habits of happiness experts. Hear how to pronounce “gyro” and other signature Greek dishes, what items to store in a safe deposit box, and why happiness doesn’t just mean smiling all the time. Learn more at CCCULV.org

To view the full show notes, click here: Episode 48

Today we’re speaking with Mike Grieve of Mo-Sys here to introduce the brand new G30 remote head. This Gyro-stabilized remote head with stub-frame and over-motoring, specifically for large studio cameras and lens packages has a unique oversized frame geometry offering easy access to all the camera connections and accessories, high torque output oversize motors making for crisp and precise camera movement, and a 30kg/66lbs optimum rated payload, the G30 provides the fastest stabilized acceleration of camera payload in its class. 

It also includes smart cable management thanks to the drive motors ‘through holes’ and assisted balancing dramatically reducing the time taken to balance the camera package across all three axes, and a new New Touch/Dial console.

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14th January 2022

Cina Saffary joins the podcast to talk about our thoughts on motion controls in video games. Why do so many gamers hate them? When do they work? We also cover recent news and rumors including the current rumors for Nintendo announcements, Halo Infinite having free multiplayer, Spider-Man being exclusive to PlayStation in Avengers and much more. We close the episode talking about the games we've been playing. Listen to Super Switch Headz on Apple Podcasts, Spotify, YouTube or wherever you enjoy podcasts.

0:00:00 Introduction

0:04:50 News

0:39:47 Main Topic: Motion Controls

1:23:19 Games We're Playing

Discord: https://discord.com/invite/CWbF4gb

Facebook: https://www.facebook.com/groups/switchheadz

When life hands you discharge... make gyros!

Dr. Don and Professor Ben discuss whether doner kebab meat (also called gyro meat) is risky or not when it comes to food poisoning.

In this episode, Kate and Ian talk about the Gyro Slider Burgers they made last week.  Then they play another fun game of Pressipe Your Luck, with the weekly recipe email from Serious Eats.

Play along at home, and then tell us your pick here - https://www.surveymonkey.com/r/65JR5P5

We've used samples for years at trades shows as we've shared the School Spirit Vending fundraising concept with school volunteers and administrators across the country over the years.  A Portland food truck driver reminded me of sampling's power.

Stavros Halkios came to my apartment to tell me all about the people bringing down the EU; Greeks. Stavvy is a really funny young comic in New York and he also grew up in Greek Town with Greek parents, so he's a real Greek Freak. Greeks are the least maligned group of people in America because nobody knows crap about them. Let's change that. Let's find a new group to hate. And with Stavros's help, maybe that group can be Greeks.

Healing Work. It's pretty fashionable to be a chef these days. But it's not always about the $40 plate. It's also about the $5 plate and the hard-working chefs toiling to create fresh, healthy, and yes, DELICIOUS food in America's hospitals. Meet Chef Otis Sims and Executive Chef Denis Callinan of UVA Hospital Nutrition Services. Classically trained culinary professionals making sure patients, staff, visitors, and folks in our community are getting the very best, most flavorful, and healthy dishes possible. This is high-level cooking. Have you eaten at UVA Hospital lately? This isn't mushy potatoes, greasy pizza, and Jell-O squares. I'm talking made-to-order shrimp and grits, fried chicken, and barbecue smoked for 18-20 hours on-site!

Chef Otis Sims and I talk about how he learned to cook from his grandmother before heading to Johnson and Wales University in Charlotte. "Chef O" as he's known to fans has cooked at Westwood Racquet Club and the Country Club of Virginia before arriving at UVA. He loves putting his own twist on classic French cuisine and cites Thomas Keller as a personal favorite, hoping to one day eat at The French Laundry. He experiments often with his home sous-vide machine, although his son would rather be eating chicken tenders. No wonder his pork loin with honey-thyme glaze and goat cheese/chive mashed potatoes took top honors at this year's Iron Chef competition at the Tom Tom Founder's Festival!

We're joined by Executive Chef Denis Callinan, who trained at the Culinary Institute of America in Hyde Park and previously worked at William & Mary as well as several restaurants and resorts in Florida. Chef Denis doesn't just run the kitchen, but acts as a mentor, allowing Chef O and his colleagues to create menus, develop recipes, and experiment with flavors, often using the Escoffier Cookbook as a reference. Because as long as you can "Cook Outside the Box But Inside the Budget" you ensure your customers, in this case, patients, receive the best the kitchen has to offer. Because if you're a hospital patient the meal is the highlight of your day. Your first path to healing. If it tastes awful, your stay becomes that much worse. And if it does taste bad? No worries. You can expect Chefs Sims and Callinan to visit your room IN THEIR TOQUES. They make these visits regularly to gather comments, criticism, but most of the time, accolades. What other hospital does that?

These chefs are breaking preconceived notions about hospital food and pride themselves on creating the best patient menus in America. Despite producing thousands of meals per day, they are committed to local sourcing. A recent acquisition of 7,000 pounds of Polyface sausage through the help of Local Food Hub (a past podcast guest), means guests can now enjoy locally-produced meats in breakfast sandwiches and dinner entrées. That's not all. Sunday nights mean 20-hour braised Texas pot roast. Grilled salmon happens on Tuesday nights. There are gyros with pickled jalapeños. Beef stroganoff made with filet mignon. You heard right, FILET MIGNON.

In addition to cooking and working alongside dietitians to develop individual nutrition plans for patients, these chefs also cook for staff, visitors, and do all the catering for large hospital events. Last year's holiday party required 10,000 meals. They also provide meals for a local childcare center and Meals on Wheels. Phew! That's a TON of food!

We also discuss big changes in the works for UVA Hospital Café. When it's this good you can't call it a cafeteria. When renovations are finished this December, you'll find a vertical rotisserie, new made-to-order stations, a larger dining room, and many other expanded options and choices for dining whether you're visiting a patient or just grabbing lunch.

What do "Essential Employee" chefs do when there's a huge snowstorm? What produce are they not allowed to use because of extreme sanitation guidelines the hospital requires? What is the hospital doing to lower their carbon footprint? Listen to find out. After talking with Chefs Sims and Callinan, I've decided two things. I need to have lunch at the hospital way more often because it's the best-kept secret in Charlottesville. And some smart investor needs to snap up Chef O for their next restaurant. Because he's the real deal.

This episode is sponsored by In A Flash Laser Engraving.

Jeremy and Craig trade stories of first world problems.