REVIEW: Donair Dippers

I automatically assume that most people know what these foods are, then when pressed I mean where I live at around pizza shops and entertainment, like near movie theaters and live events like New York.

People away form that might not know about this stuff, but people hear about it around entertainment. 

A donair is the other pizza and was invented in Halifax, so if you want real donairs they were invented in Halifax.

People might not have even heard of that somewhere else.

Review: 

Pan fried foods that you have to cook in the oven that release tons of grease out of them have really gone out of style.

I'm sick of products like this that pool grease in the bottom of the pan when it cooks and can spill into the bottom of the oven creating a nuisance smoke cloud in the kitchen, the same with over fatty cheap meat products from discounted farm selections.

 

Like from overfed cattle that only ate cheap food and the meat is all fatty.

Products like this "Donair Dippers" don't specify the pan depth specifically and doesn't come with it's own disposable cooking pan.

Cooked at the wrong temperature with grease pouring out of them in the oven make this food "oven pan fried" with too much grease from the donair meat in the baking pan.

These products have really gone out of style, plus they get hard on the stomach, too much grease coming out of them in the oven.

This tasted like "chicken cutlet crust" as they describe on the box, I don't think they even make that anymore which they mean on the package like a "chicken burger" crust....so it tastes like donair meat with a chicken burger crust on it cooked in grease pan fried in the oven with a greasy crust on it like a chicken burger with too much grease coming out of it with donair sauce on top.

Opinion, this product looks like it's going somewhere, donair sticks or something, but this one isn't.

Doesn't taste that great and greasy pan fried oven foods are really out of style now because of better dieting and modern ovens that cook at more "regular temperatures". 

I find this food bulky and I had to cook it at 375 degrees instead of 450 degrees to get the taste to work without burning the food, that's because there was too much grease in it for my new oven and I had to turn the temperature down and lengthen the cooking time in my oven to get it to work.

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