Consider the gyro

Those spinning meat cylinders and the sandwiches that emerge from them…where did they come from? From something like this factory in Chicago.

The process starts with boxes of raw beef and lamb trimmings, and ends with what looks like oversized Popsicles the shade of a Band-Aid. In between, the meat is run through a four-ton grinder, where bread crumbs, water, oregano and other seasonings are added. A clumpy paste emerges and is squeezed into a machine that checks for metal and bone. (“You can never be too careful,” Mr. Tomaras said.) Hydraulic pressure — 60 pounds per square inch — is used to fuse the meat into cylinders, which are stacked on trays and then rolled into a flash freezer, where the temperature is 20 degrees below zero.

But forget how they’re made…how do you pronounce the damn word? The article gives what I would guess is the proper pronounciation of gyro: YEE-ro. I’ve ordered gyros using this pronounciation and have sometimes gotten confused looks in return. Alternate pronounciations that have worked in various situations include YUR-o, GEE-ro, JI-ro, and GUY-ro. The last pronounciation somehow seems the least correct to me but yields the best results. Somehow tzatziki is a lot easier.

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