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[highlander_Daz]

pronounced Donna -o as in pot

very very nice indeed with chillies and various sauces,

a buttie is a sandwich, a chip is what youd call a french fry and what youd call a chip we call a crisp.

confused you will be!!

[michael steinrok]

A hoagie bun filled with chips and garlic mayo. I never had even a slight hang over if I had one of these after the pub. http://en.wikipedia.org/wiki/Chip_butty

Yumm, can I get one in California?

[Colin]

Yumm, can I get one in California?

Yep, all it requires is a trip to the supermarket. I have made a few at home. Not as good as a kebob shop at 1 am, but it does the trick.

You'll need:

a bun
fries
mayo
garlic

Mix the mayo and garlic, cook the fries (chips). Put the mayo mix on the bun, add the warm fries and vola! Make sure you have it with a pint or an Irn Bru

[starbkjrus]

Yep, all it requires is a trip to the supermarket. I have made a few at home. Not as good as a kebob shop at 1 am, but it does the trick.

You'll need:

a bun
fries
mayo
garlic

Mix the mayo and garlic, cook the fries (chips). Put the mayo mix on the bun, add the warm fries and vola! Make sure you have it with a pint or an Irn Bru

Wow. That sounds REALLY good to me. Which is a bit scary. Sounds like something worth sneaking down in the middle of the night to make.

[Valencian Kilted]

..ehem,... being one of the few mediterraneans here, I think i can give u some data about all this....

Kebabs are some kind of traditional "fast food" originary from Turkey. As based on muslim culture they only use lamb or chicken for the meat, never pork.

Kebabs are a sample of how Turkey sits between Europe and Asia, at the shores of the mediterranean. They use fresh vegetables, as we do in Spain on every meal, yoghourt, as greeks do, lamb or chicken, as muslims do, and hot spices, following the asian style.

During the mid 50's and 60's lots of turkish inmigrants moved to Germany, and they took their traditional "pita" sandwiches with them. From Central Europe they've been spreading all over Europe, and 2day you can find in Spain much more Kebab places than Mc Donalds!

Regarding the garlic mayonaisse... I must say that it's a spanish recipe also called "Allioli". In fact the name Mayonaisse means that it came from Mahon, capital of the island of Menorca. Surely it became famous during the briish occupation of the island during the XVIIIth century.

If u allow me, I'll recommand you to do it all on your own, not mixing with commercial mayonaisse. Just take a mixer's pot, and put two glasses of olive oil (that's the traditional, but you can also use sunflower seed oil), an egg and the yolk of another, and one or two absolutely smashed garlics, a little bit of salt and,... use the mixer to get a home made garlic maionaisse in seconds. I prefer to do it at home because lemon or vinegar is not part of the original recipe, and all the ones you can find at supermarkets add it for sanitary reasons. Of course, if you do it at home, you must consume it in a maximum of two days, keeping it on the fridge!

My favourite sandwich is made of fried smoked bacon with french fries and "allioli",... uffffa!

¡Salud!

T O N O

[A Dhuglas]

I prefer to do it at home because lemon or vinegar is not part of the original recipe, and all the ones you can find at supermarkets add it for sanitary reasons.

I think the vinegar acts more as a "stabilizer" than sanitizer: the acid helps the egg proteins coagulate into strands which in turn help trap oil and air to make the mayo/aoili/allioli lighter.

My favourite sandwich is made of fried smoked bacon with french fries and "allioli",... uffffa!

So much for the "healthy" Mediterranean lifestyle!!

And here I thought I had the "Heart Association Special:" two fried eggs (over easy) on a roll with bacon, cheese, ketchup, hot sauce and a pre-fabricated (think McDonald's) hash brown.

Tono - I confess it sounds tasty...heart attack inducing...but very tasty.

[Valencian Kilted]

hahaha, I know it's not an example of healthy mediterranean diet, but,... it's simply delicious!

Anyway,... there goes a typical recipe from my mountain home area.

"Bended over" rabbit:

- Heat the oven
- Cover the bottom of a recipient with half fried potatoes cuted in big dices
- Lay over them a full rabbit "bended over"
- add some mountain herbs as rosemary and smthg like this, and some salt
- cover everything with 1 cm. of "allioli" (made at home, no lemon allowed)
- get it into the oven until the maionaisse gets slightly "toasted"
- eat it with a bodied strong red wine and lots of bread to avoid the shock on ur stomach, mainly in winter or cold conditions...
... and after that get out of the house,... do some walk,... and never forget to make ur kilt breath before sitting again!

¡Salud!

T O N O