I had some red snapper fillets that I got fresh from the market yesterday and didn't know what to do with them. TB suggested pasta so I seared the fish and kept it warm to cook through. I boiled pasta then flaked the fish into some pesto I made (adding a bit of lemon zest to it and lemon on the fish), and put that over the pasta. It was amazing!
We had moussaka and red cole slaw. Okay, cole slaw isn't really Greek, but I wanted any easy veg. I made the moussaka with ground lamb this time, instead of ground beef. I didn't really notice a difference in flavour, just in the smell.
Pac, you may have to write a note on Kylie's wall.
Kylie has a wall? No idea what you mean. Bumping should do, though I've seen she's posted since I first asked.
She should certainly be paying attention to a thread she started... shouldn't she?
I meant her profile comments! She might not check a two day old menu thread, but will read something personal! Oops, thought I was in Facebook for a moment!
kylie is probably out tending her garden in the sun. in the meanwhile, you can get yourself a nice lean steak, from the rump would be good, (european style) and pound it thin, pac....
She must have put me on her ignore list
I've heard of rump roast, but haven't seen it in a long time. Unless they are calling it something else these days. Schnitzel is supposed to be pounded 1/4" thick. I'd probably have to buy a whole roast and slice it thin myself.
The chicken fried steak recipe I use uses cube steak. Do you think that's what Kylie uses (or anyone who makes beef schnitzel)?
That's simply round steak that's been run through a tenderizer a couple times, isn't it? I think so...
And I know veal schnitzel is supposed to be pretty popular. Not sure about in AUS though.
The mystery continues...
Interesting. That never occurred to me they would offer specific cuts all ready to bread and fry. For as common as it is there, why not?
Thanks GG.
At this point I'll just assume Kylie is really eating roo schnitzel
Rump schnitzel?
