Thread: Kebabs Cop a serve

Being of Turkish decent there a few rules to when buying a kabab the first things is if they throw the meat on a hot plate walk away

there are only two kabab shops in NSW I know of that make decent Kabab one on James Ruse drive down the road from the uni and the other is Mt Druitt

but you'll find that most turk decented people wont eat Kababs period espacialy if there from Ali baba

Agree here, we won't buy kebabs for more reasons too.
The 'standing rotisserie' has inherent health risks too, the outside only cooks at a rate of customers orders slicing down ie, a rush and you are eating undercooked meat/ unheated meat ye t warm with phenomenal bacteria growth rates.
Most meat retrieval means meat touched the platter at the bottom, and that tests positive for e coli/salmonella more than any other in this type of food delivery system.
Transference from platter to salad selections is rarely avoided.
Lastly, the modern outlets use a pulp of lamb that is plain offal and rank as....
At home with friends for a real kebab and you have to chain me down.

Originally Posted by Disco_owner

If you think it was the booze which made you feel crook the night before,think again...

Mx Magazine Friday March 7

They are the midnight indulgence of Sydneysiders, but almost half of the state's kebab outlets have potentially dangerous levels of becteria, a health department investigation has found.
The NSW food authority conducted surveys of kebab outlets over the past five years after five illness outbreaks were linked to the popular fast food between 2001 and 2003.

The investigation found half of 25 outlets tested had marginal levels of food safety,primary industries minister Ian Mcdonalds said today.

"The interim results show 46.4% of samples are satisfactory and 50% are marginal-relatively good news is only 3.6 % of samples have tested unsatisfatory and no traces of Salmonella were found " he said".

"what is alarming, however , is the small traces of e.coli have been found in half the samples."

Ian Mcdonald warned Kebab owners to "Lift their game" and cited poor handling of food and unhygienic practices as the reason for the decline in safety standards.
Sydney kebab sellers today defended the reputation of the much-loved fast food.
"There's the good and the bad, and unfortunately the ones that aren't doing the right thing and being hygenic make it bad for all of us." Sid gurler, Owner of A La Turko Kebabs in broadway said.

"Everytime the council comes around we've got no problems at all,but it only takes a couple of bad ones to put down the rest of the industries."

New form of terrorism

Damn straight, alcohol doesn't make you crook, its pure and sealed in a bottle. Its the bloody curries and kebabs.

But do you guys reliase that kababs are speacialy designed for westerners in turkey you cant find kabab as is served here

terrorism it could be if it where middle eastern

Originally Posted by joel_nicholson

Damn straight, alcohol doesn't make you crook, its pure and sealed in a bottle. Its the bloody curries and kebabs.

Hmmm, cynicism?
Alcohol is an antiseptic, can't get much cleaner than that!
Of course it's the kebabs.

Originally Posted by Tango51

Hmmm, cynicism?
Alcohol is an antiseptic, can't get much cleaner than that!
Of course it's the kebabs.

Thats why for your own health make sure you drink plenty of booze before indulging in a kebab- "honey i only got ****ed so i wouldnt get salmonella poisoning , honest "

Hate Ali Baba Kebabs, however the best kebab joint I know is Ispa Kebabs on the main street of bathurst, best kebab I've ever had