Taking up meat again

Thanks Jef. I know John did this, hopefully he can post on it. Will I have to eat meat everyday? Will my hormones/weight/skin fluctuate etc (not that I care that much, well OK maybe a little bit...).

You will get sick when you're forced to have heart disease. Consider it karma, bureaucrat. ;)

If you're doing it solely for the purpose of not starving on holiday, as opposed to actually really wanting to eat meat, then it probably won't work out too well 'cause you'll feel more of an aversion to meat if you don't actually want to eat it. I really can't imagine it being too difficult to eat veggie seeing as they cater for tourists and as you speak good Spanish you should be able to just say that you don't/can't eat meat.

Kokoreç is a Turkish dish made of seasoned, skewered lamb intestines. Intestines of suckling lambs (süt kuzusu) is most favored for this dish. It's a delicacy and not a standard menu item in restaurants. It can be found in street vendors and some specialized restaurants only. As with all intestine-based food, it has a long and important process of washing and cleaning.

There are several ways to cook kokoreç. One way is to cook it similar to Döner, but with a horizontal skewer this time (see also Rotisserie). The intestine parts are stacked together on the skewer in the shape of a horizontal cylinder. This sort can be found in street vendors mostly. The stack is cooked by radiant heat from gas fired burners or electrical devices. The most popular heating method is charcoal fire which gives an extra rich flavour. After it's cooked, the meat is chopped and put in a half or quarter portion of Turkish bread (somun). Some add tomatoes or spices in it. It all depends actually on the cook or your own wish.

Another way to cook is to chop it after cleaning, mixing it with chopped tomatoes and green peppers. It's then cooked on a big griddle in large quantities, with hot red pepper and oregano added. It's constantly mixed and chopped by the cook using two spatulas in his hands during cooking. When done, the dish is kept warm aside on the griddle until someone orders a serving.

There are several ways of serving it. It is usually served as a sandwich in form of Yarım Ekmek Kokoreç (Half-Bread) or Çeyrek Ekmek Kokoreç (Quarter-Bread). It may also be served without bread, on a plate, as a normal dish.

Kokoreç is usually served with Ayran, Beer or Cola. Pickled hot green peppers or pickled cucumbers may be served as side-dishes.

another sellout
so is it just me and JDMF that still don't eat meat? pussies.