Most pita are baked at high temperatures (450–475 °F (232–246 °C)), which turns the water in the dough into steam, thus causing the pita to puff up and form a pocket.[25] When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened to form a pocket. However, pita is sometimes baked without pockets and is called "pocket-less pita". Regardless of whether it is made at home or in a commercial bakery, pita is proofed for a very short time—only 15 minutes.[26]
Modern commercial pita bread is prepared on advanced automatic lines. These lines have high production capacities, processing 100,000 pound (45,000 kg) silos of flour at a time and producing thousands of loaves per hour. The ovens used in commercial baking are much hotter than traditional clay ovens—800–900 °F (427–482 °C)—so each loaf is only baked for one minute. The pita are then air-cooled for about 20 minutes on conveyor belts before being shipped immediately or else stored in commercial freezers kept at a temperature of 10 °F (−12 °C).[25]
Pappoules by the foothills mall in Tucson has good pita bread and gyro
I liked Fox & Hound more, their barnyard burger was my all time personal favoriteGreat place to get a gyro before seeing a movie on a date. I also love the place that replaced Fox & Hound. The mall is about to be demolished and turned into an entertainment district.
Man, that's depressing, I used to run the social media account for the "World Sports Grille" there like 7 years ago, when they were owned by SEGA, of all companies. Sad to see it go.Great place to get a gyro before seeing a movie on a date. I also love the place that replaced Fox & Hound. The mall is about to be demolished and turned into an entertainment district.
You would see the mall now, it’s a ghost town, no one in there and it’s pretty dark as wellMan, that's depressing, I used to run the social media account for the "World Sports Grille" there like 7 years ago, when they were owned by SEGA, of all companies. Sad to see it go.
Edit: Also, Fox & Hound is what put WSG out of business. Blast to the past.
Terrible. I actually became a Cards fan when my dad was based at Davis as a kid, so even as an ASU guy, I have a lot of love for Tucson.You would see the mall now, it’s a ghost town, no one in there and it’s pretty dark as well
Very sorry for your loss. My grandfather was stationed at Davis Monthan inTerrible. I actually became a Cards fan when my dad was based at Davis as a kid, so even as an ASU guy, I have a lot of love for Tucson.
Oh, no losses just yet on my end, unless you mean the mall. My dad's still kicking, in better shape than I am, and we're off to fly simulators at Travis together next week. I'm sorry for your loss, but it sounds like great things followed. We're around the same age - are you military?Very sorry for your loss. My grandfather was stationed at Davis Monthan in
the Air Force from 1980ish until he retired and stayed in Tucson until he died. My mother, in order to earn college credits and be close to family took summer classes over the summer and that’s how she met my step father
No, I think if I hit a low point I’ll join thoWe're around the same age - are you military?
U clearly never have had food from the places I’ve been toI remember I went to a restaurant.... go talk to your yelp friends
#micdropI am an executive chef who has been a sous chef for iron chef Jose garces who has a restaurant Arizona and worked at Charlie trotters in Chicago that was a top 10 restaurant in the world when I was there.
.I am an executive chef who has been a sous chef for iron chef Jose garces who has a restaurant Arizona and worked at Charlie trotters in Chicago that was a top 10 restaurant in the world when I was there.
This guy is a stud. That restaurant stuff is lame. He is a run clogger 6th rounder. That’s why he was drafted where he was cause he can’t sack the qb. Good depth signing. Hope he makes the team.
I remember I went to a restaurant.... go talk to your yelp friends
@CFLredzoned you mean the gyro that is on a rotating sticking being cooked and sliced off right?
The problem with 90% of the places around here that serve gyros is that they don't have a real gyro slab. Instead they buy the prescliced gyro meat that you get at the grocery store that looks and tastes like Sizzlean. That stuff is horrible but it saves them money and nobody else seems to notice the difference once it gets doused with tsaziki.
I went to a Greek festival a few years ago in hopes of finding a real gyro. Same thing. No slab. I interrogated the teenagers working the stand and they had no idea what I was talking about. A thousand plus Greeks concentrated in one spot and not a single slab o gyro meat to be found. Pathetic.
Yea Pappoule’s in Tucson does it like thatRight. It's a 1000 times better than the prepackaged meat. I'm sure it's a major hassle though to clean up and break down the whole setup every night.