I’m sorry, but this is statement doesn’t have a semblance of truth behind it. I know people work with limited options while eating at the dining halls, but the pre-formed, pre-sliced meat that Collins (or any of the 5C dining halls as far as I can tell) serves is an affront to all that gyros can be. Any gyros that is called merely decent need to be cooked on a spit. Collins needs to reconsider why it never uses the spit placed directly next to the grill. As a matter of principle, I don’t eat gyros unless I see a roasting spit at the place I’m ordering from. Any good-great gyro will then begin to incorporate some of the following elements:

1. Charred on the spit, not the grill. Good gyro meat is cooked on the spit long enough that the outside layer of meat is slightly crisp. Many places try to simulate this feature by placing the meat on a griddle or grill. This does not provide the same effect, and actually dries out the meat a bit. This is why the best gyros are often found at off-peak hours. The lower demand means there is more time to let the meat crisp on the spit, bringing you a delightful sandwich.

2. Another good tell-tale indicator is multiple spits, meaning it is more likely you’ll have slightly crisp outsides even during peak hours. It also indicates there is a larger demand for their product.

3. Juices. When they are cutting your meat, do they put the meat tray at the bottom with the pita, allowing the bread to soak up the juices? This adds a lot of flavor. While your sandwich is a bit more greasy, it’s infinitely more delicious. And who are you kidding? You’re eating gyros.

4. Homemade gyro meat cone. Now, this one is very hard to find. It’s hard to make the cone, an it really wouldn’t cut down costs too much either, if at all. Many places that advertise it don’t actually have it. In Chicago, at least, the Kronos gyros are nearly ubiquitous. However, careful searching will lead one to the true treasures of gyros. Homemade cones are often what can really distinguish the great from the magnificent.

Sorry to go off on a rant, but I spend way too much time on culinary sites (especially lthforum.com) to let people compliment Collins gyros. I implore people to stay away from that. If you’re going to increase your carbon footprint and destroy you body with gyros, folks, at least make sure you’re doing it right.

I’m sorry, but this is statement doesn’t have a semblance of truth behind it. I know people work with limited options while eating at the dining halls, but the pre-formed, pre-sliced meat that Collins (or any of the 5C dining halls as far as I can tell) serves is an affront to all that gyros can be. Any gyros that is called merely decent need to be cooked on a spit. Collins needs to reconsider why it never uses the spit placed directly next to the grill. As a matter of principle, I don’t eat gyros unless I see a roasting spit at the place I’m ordering from. Any good-great gyro will then begin to incorporate some of the following elements:

1. Charred on the spit, not the grill. Good gyro meat is cooked on the spit long enough that the outside layer of meat is slightly crisp. Many places try to simulate this feature by placing the meat on a griddle or grill. This does not provide the same effect, and actually dries out the meat a bit. This is why the best gyros are often found at off-peak hours. The lower demand means there is more time to let the meat crisp on the spit, bringing you a delightful sandwich.

2. Another good tell-tale indicator is multiple spits, meaning it is more likely you’ll have slightly crisp outsides even during peak hours. It also indicates there is a larger demand for their product.

3. Juices. When they are cutting your meat, do they put the meat tray at the bottom with the pita, allowing the bread to soak up the juices? This adds a lot of flavor. While your sandwich is a bit more greasy, it’s infinitely more delicious. And who are you kidding? You’re eating gyros.

4. Homemade gyro meat cone. Now, this one is very hard to find. It’s hard to make the cone, an it really wouldn’t cut down costs too much either, if at all. Many places that advertise it don’t actually have it. In Chicago, at least, the Kronos gyros are nearly ubiquitous. However, careful searching will lead one to the true treasures of gyros. Homemade cones are often what can really distinguish the great from the magnificent.

Sorry to go off on a rant, but I spend way too much time on culinary sites (especially lthforum.com) to let people compliment Collins gyros. I implore people to stay away from that. If you’re going to increase your carbon footprint and destroy you body with gyros, folks, at least make sure you’re doing it right.