This shit has no flavor
I usually can't taste stock photos either
>>22001253>i can't taste the flavor of meatno way
>>22001253The last few times I went to a kebab It's like cartilage, almost more fat than meat. There corner cutting is everywhere.
Sorry your taste buds are broken, OP.
>>22001253Has as much flavor as they put in it.Sorry the store near you can only afford unflavored rat and horse ass kebab meat
It's just a savory protein conveyor for the condiments.
>>22001253American meat has no flavor anyway, I don't guess why this would be any different.
>>22001962This
It tastes like meat. If you want to taste something else you use sauce.
>>22001253Delicious.
>>22001253there is always a solid bit of bone or whatever when chewing this
>>22001253Stop smoking/doing meth white person
>>22002038horrors
>>22001253You got bit by a tic the CIA has been releasing into the wild. Sorry about your bad luck friend.
>>22002038Needful
>>22001253>>22001323Have you considered that maybe your local chef just sucks.
>>22001323Where are you located? Sounds like you just got some shitty kebab places near you. There's TONS of variance between different kebab places, some cut long strips, others cut nubs, others skimp out on the meat, while most LOAD it up. It's really important to shop around a bit to find a shop you really like. Most of the places in my local area are pretty solid, but my favourite place is in the city I used to live in, they cut some 10cm+ long, 2-3cm wide strips of lamb, and it was glorious.
>>22001253beef is expenssive, shwarma is cheap, do the mathideally beef shwarma would be high quality, but we're not in ideal worldsome shwarma places have actual chicken and actually cook it (both rare), in that case you're better off with the chicken shwarmathere's also lamb shwarma, you can guess even rarer to get a decent one but if you manage to get it, it's heavwnly
>>22004995>chicken and lamb is rareI don't know where you live, but it's the total opposite here.
>>22005002misscomunication/understandingit is rare to find chicken shwarma THAT is composed of actual chicken pieces, you can see the chicken cuts, it's not a grinded paste, AND they cook it to an acceptable degree bringing the caramelization in it. ALL of those preconditions togethwre is inxeed rare heresame kind of deal with lamb
I have a simple rule. If the kebab man calls me "boss" I will eat there.
>>22005325>chilli sauce salad, boss?
>>22001962Trvke
>>2200499599% of shawarma in canada is probably chicken
Sorry you went to a shitty one not operated by a Lebanese immigrant.
>>22001944>>22004972>>22005998The only real difference is between the ones that are reformed sludge and the ones that use real bits of meat. Everything else about this fast food is standardized with very little variability. The one place you like is using the same kind of meat the place OP ate at uses. No one is building their own meat towers out of choice cuts of local 100% grass-fed beef. It's all the same low quality meat from a giant corporate supplier. In most cases, they're delivered already assembled from a meat plant. >>22004995>beef is expenssive, shwarma is cheap, do the mathWhole cuts of beef are expensive. These are off-cut trimmings which cost around the same as whole cuts of pork. >ideally beef shwarma would be high quality,Why? It's just another type of cheap foreign street food turned fast food in the west. It's like burgers or pizza, it was never meant to be some high quality gourmet thing.
>>22001253jeets hated this
>>22006065I guess that the contrast between a proper shwarma and a "normal" one is so noticeable. I've tried a proper lamb shwarma and it does indeed feel gourmet 2bh. again, it's the contrast, not only the ingredients, but also cooking it wella proper shawarma to me is god tierwe're seeing ITT big differences explained by different countries and that makes sense, here the overall quality for shwarma is too low, but you can find exceptions to the rule
>>22005554here is most of the times beef (generally ultraprocessed and bad quality) or chicken, some times bad but some times good. after some experimenting I'll always pick the chiken, you have better chances of not getting horrible quality meat
