u/we4donald

Jeff the chef is a small company in Middlesbrough that sells parmos, kebabs and sauces in the north east, that is sold in supermarkets

Meat look pretty grim here but it tastes good for what it is, their parmos are pretty good tbh

It's been a double gig weekend for me. First up was Friday night in Windsor. After finishing the gig, packing away and loading the car I had two options; Castle Kebab or Ramsey's Grill. Honestly, neither of which are particularly great but when it's half one in the morning, you're not blessed with a wealth of top gourmet options.
Here's the usual; lamb doner wrap with chili sauce... but also some sliced jalapeños. This is one of very few places that do them so I had to have some.

The bread here is very good. Unfortunately, it's a bottled and synthetic tasting chili sauce. This place will take the bread, squirt the sauce, add your veggies, then pop the bread onto the hot plate with a couple of tong grabs of doner meat, taken from the Bain marie.

Overall, it was alright. The tasty bread elevated this to an overall B grade. They get a C for the sauce. Seriously, it was more like a spicy ketchup. This weighed in below average at 420g but with a very low price of just £7, they move to 51/92 on the spreadsheet. Still much higher placed than Ramsey's who will probably get my next visit in two month's time.

11€ für die Steakfleisch Box, wo gefühlt mehr Fleisch drin war, als in dem Döner "mit extra Fleisch"

ok für bairische Verhältnisse aber nicht den Preis wert

Freu mich auf eure Kommentare.

Saw this today in Aldi and thought ‘now bad could it be’?

It’s terrible, only positive thing was a reasonable chilli sauce.

Still ate them both!

[effacé]

I totally understand why Bossman uses the Bain Marie (warming pot) and it is so they can keep up with demand when demand it high by cutting off kebab, and keeping it warm pending more orders while fresh meat cooks.

I do not mind the Bain Marie late as will have had a few jars, but when ordering a kebab early and sober it really irritates me. Last night got this kebab in Bristol at Rayan kebab and the guy takes the meat from the Bain Marie and heats it further on the griddle. So the irony is that a sober person just getting a doner for dinner gets the worst doner. I never really feel like challenging and know it will take 5-6 mins to cook fresh meat if they have it in the pot.

Basically, if you go in early and sober you somehow end up with a worse kebab than you would at 1am pissed.

I started Origenetica because I kept running into the same problem while copywriting strain descriptions for Grow Diaries: the same cultivar could have three different pedigrees depending on which breeder page, seed bank, or old forum thread you found.

So I started mapping them properly.

The archive now contains 41,000+ cultivars, cuts, phenotypes, selections, and other expressions, all connected through ancestry.

Cuts, phenotypes, S1s, backcrosses, and selections are kept separate from the underlying cultivar, and conflicting histories are flagged rather than silently “resolved.”

What has surprised me most is how much supposedly obscure material ends up sitting deep inside very influential lines.

Everything is manually curated from breeder sources, old catalogues, seedbanks, forums, and archived material. The search filters enable you to search by genetic type, parent combinations, descendant counts, external breeder adoption count, etc.

If anyone here bred, selected, or worked with something in the archive and spots an error, please feel free to correct me. First-hand breeder information is probably the most valuable source I can get.

origenetica.com