Pizza Steak and the Weekly Menu Planner — 7 Comments

  1. I’m confused. You can’t get thick cut steak in France? Why not? Can’t you have the butcher cut a thick slice? OK, I might be missing something.

  2. Tanna, steak pizza…now, that has possibilities!
    Colleen, we can get them, it’s just a challenge…and not possible at the local supermarkets. I have to go to an actual butcher and then explain what I want (and somtimes what I plan to do with it)
    Zoomie, I don’t want to know!

  3. That’s the trade off right there, more money = tender but less flavour, less money = more flavour but tougher meat. You know what though, we can get reasonably priced cuts of good steak, but fairly often we have our butcher thinly slice some oyster blade just for the flavour. I can’t speak for pork balls, but I’ve had beef and they are a bit like sweetbreads. C’mon, just try one; slice it thinly like little steaks, flour them and fry quickly. If you don’t like them, I’m sure the dogs will, but if you like offal, you might be surprised.

  4. Neil, I’ll think about it… I like liver but will admit to being on the squeamish side when it comes to the rest. Besides, they look awful…. (Oooohm punny)
    Peter, it’s always about the sauce for me!