Even if it means no more two week old donairs from Halifax
Just had a "big bubba" donair (couldn`t eat it it all) before I read the post so man did I
I have one given to me on occassion as a thanks for a long ago favour when he was located in Sackville (original receipe as well ...YUM)
A 2 week old bubba digesting would certainly give you your space
Size wise donairs come in regular, large, super and...Bubba!
"A variation on the doner kebab known as a Donair was introduced in Halifax, Nova Scotia, Canada in the early 1970s. A restaurant called The King Of Donair claims to have been the first to serve this version in 1973. The meat in this version is sliced from a loaf made from a combination of ground beef, flour or bread crumbs, and various spices, while the sauce is made from evaporated milk, sugar, vinegar, and sometimes garlic. The meat and sauce are served rolled in pita bread with condiments such as tomato and onion. This version of the donair is very popular in the Eastern provinces of Canada"