I grew up in New York City, and every so often, mostly with my dad, we'd stop at a street cart and I'd get a thin skewer of highly seasoned beef nuggets, with a piece of french bread at the bottom. This during the late 70s and through the 80s, so might've been greeks (who owned this trade in the 70s) or middle easterners (who have owned this trade since).
Today, had an intense craving for this. I think I caught a whiff of the smell on the air, and it set off a craving I have not felt since I was 14. You know you have to obey that type of craving, one you haven't even much considered in 30 years.
Problem: cannot find anything like a recipe. I have found recipes that include multicolored peppers, but picky child me would NEVER have eaten that, even picking the peppers out. It was nugs of beef, thin, stacked tight against each other on a skewer, a piece of baguette cut on the bias at the bottom, to catch the juice.
Anyone have an idea? Or should I just do the Spiedies recipe in the book/website? Note, I did not grow up upstate, I grew up in the City.
Today, had an intense craving for this. I think I caught a whiff of the smell on the air, and it set off a craving I have not felt since I was 14. You know you have to obey that type of craving, one you haven't even much considered in 30 years.
Problem: cannot find anything like a recipe. I have found recipes that include multicolored peppers, but picky child me would NEVER have eaten that, even picking the peppers out. It was nugs of beef, thin, stacked tight against each other on a skewer, a piece of baguette cut on the bias at the bottom, to catch the juice.
Anyone have an idea? Or should I just do the Spiedies recipe in the book/website? Note, I did not grow up upstate, I grew up in the City.
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