Speaker 1: You're listening to the Marcus lush Night's podcast from News
Speaker 1: Talks at be How are you welcome?
Speaker 2: He'll Thursday feels like Thursday is Thursday. That's a good
Speaker 2: thing because it's Thursday. Here till midnight tonight. Looking forward
Speaker 2: to your contribution. Obviously, we will I you, we they,
Speaker 2: We will be following the situation with the heavy rain.
Speaker 2: I'm hearing there's a situation in spring click Creek that
Speaker 2: probably will come to a head tomorrow morning. For those
Speaker 2: that don't know, Spring Creek feels to me like it's
Speaker 2: about five k's north of Blenham on the banks of
Speaker 2: the Waidou River. So if you've got a report about
Speaker 2: what's happening there, we'll let us know if you've got
Speaker 2: an update on the deluge. It seems to me from
Speaker 2: the vibe I get from the news that all the
Speaker 2: warnings are in place and people are handing us the
Speaker 2: right way. Although this does feel about the third or
Speaker 2: fourth big weather event this year. I don't know Spring
Speaker 2: Creek that well. I seem to be aware that there's
Speaker 2: been evacuations there in the past, because I believe I've
Speaker 2: been in this seat talking about evacuations. But from six
Speaker 2: am tomorrow morning is when people should evacuate. It is
Speaker 2: on the bank and they reckon the riido will start
Speaker 2: rising significantly because the stompbank, the stop bank is compromised.
Speaker 2: I don't know how many houses that would be. You
Speaker 2: might be one of them. Residents on Dobson Hathway and
Speaker 2: March Street, as well as parts of Faery Road, have
Speaker 2: been advised to stay with friends or family. You have
Speaker 2: a grab bag ready, and take your pets, and take
Speaker 2: your prescriptions, and take your pets prescriptions. But it seems
Speaker 2: as though there's a handle on this because these people
Speaker 2: are evacuation ready. Apparently had bucketed all day and picked
Speaker 2: in and it's still running in Richmond Tasmond, although temperatures
Speaker 2: are miles temperatures A mild run on the country was
Speaker 2: eighteen degrees today in Dunedin they get eighteen degrees in
Speaker 2: June and Daneda. That's a headline. So it's all about
Speaker 2: spring creek. I like how to say to stay with
Speaker 2: friends or family. I guess you'd say with your enemies
Speaker 2: probably as well. This wouldn't be as much fun, would it.
Speaker 2: And the North Farling gets the heavy rain tomorrow may
Speaker 2: cause localized surface flooding and difficult driving. They should say
Speaker 2: more difficult driving, because for some people driving is difficulty anyway,
Speaker 2: with the roundabouts and the indicating that's that's optional. Of course,
Speaker 2: the indication these days, isn't it The Harbor Bridge might
Speaker 2: close tomorrow morning?
Speaker 3: One day.
Speaker 2: Whenever sweepstake on the Harbor Bridge closing, they always talk
Speaker 2: it up. But you know why it's going to close
Speaker 2: because someone drove a truck into one of the middle spanners.
Speaker 2: And I forget what they were called those middle spanners.
Speaker 2: I had the word for that about three months ago.
Speaker 2: It was a good word too. Anyway, someone will tell
Speaker 2: me what one of the middle spanners the middle spans
Speaker 2: is called anyway, But gorgeous day in Dunedin. Hey, but
Speaker 2: that's not the nuts and bolts of the show. But
Speaker 2: you have got weather updates, so we are with an
Speaker 2: update to We're just phone it through if you've got
Speaker 2: something to tell us. I'd like to be across that
Speaker 2: throughout the course of the evening.
Speaker 4: Now.
Speaker 2: What I want to talk about tonight is slightly surprising.
Speaker 2: I don't think I've talked about on the show before ever,
Speaker 2: and I'm not entirely sure how I will get into
Speaker 2: it as a topic. But I've got a lot to
Speaker 2: say about it and what I want to discuss tonight
Speaker 2: at some depth, and I don't even know which is
Speaker 2: going to be the facet of the topic that's going
Speaker 2: to be the most interesting. However, what I want to
Speaker 2: talk about is what the Australians call schnitty. So what's happened?
Speaker 2: Why is Australia suddenly obsessed with schnitzel. There's songs about it,
Speaker 2: there's restaurants focused on it. You go on TikTok, you
Speaker 2: go on Instagram. All it is Australia's eating snitzel or
Speaker 2: schnitty as they call it, and stitti and chips, and
Speaker 2: it's taken over every pub meal is chicken snitchel and chips.
Speaker 2: It's what they love, or palmi or palma as they
Speaker 2: call it, which is chicken schnitzel with ham and cheese.
Speaker 2: So how come Australia, which is so close, is so
Speaker 2: fixated with schnitzel and it's passed us by because I
Speaker 2: would say, very really deg New Zealand and you see
Speaker 2: schnitzel off it, particularly chicken schnitzel, But in Australia, it's
Speaker 2: taken over. So as part of that, I want your
Speaker 2: vibes on that, your experience with schnitzel in Australia, and
Speaker 2: in fact, when I went to the rugby leg at Penrith,
Speaker 2: that's what every stand was stealing, was schnitty and chips
Speaker 2: or schnitzel. Here very ready, I've never seen a food
Speaker 2: truck do schnitzel, never, not once so and I always
Speaker 2: thought for a while that schnitzel was only veal, but
Speaker 2: that is wiener stitzel. And some people are funny about
Speaker 2: veal because it seems it can seem cruel because the
Speaker 2: young calves having had their full lives. But actually stitzel
Speaker 2: can be any meat as long as it's bat and
Speaker 2: thin and crumbed and fried. But the Aussies love it,
Speaker 2: they reckon if there was one national dish, it would
Speaker 2: be schnitzel, except for Aaron Pattison. She preferred the beef
Speaker 2: Wellington and her day will come tomorrow. And suspect when
Speaker 2: she got the big house for a long long time
Speaker 2: because she killed the family. The in laws had any
Speaker 2: killed the minister. If you are feeling sinister, go off
Speaker 2: and see the minister. But I want to talk about
Speaker 2: and tell me you might want to come through and
Speaker 2: tell me that you cook a brilliant one, or where
Speaker 2: you find a good schnitzel in New Zealand and why
Speaker 2: we have in fact turned our back on it. So
Speaker 2: anything schitzeer related, I don't know if I'm obsessed with schnitzel.
Speaker 2: I just like how the Australians got nickname for everything
Speaker 2: and collect schnitty schnitty and chips. So that's the topic
Speaker 2: for tonight, is schitzel. Well see how many calls we
Speaker 2: can get about this might be none, but I suspect
Speaker 2: that out there there's a lot of secret schnitzel obsessives
Speaker 2: and people have got theories why it's not a big
Speaker 2: deal in New Zealand. I mean, it was the last
Speaker 2: time you saw a pub meal that had schnitzel? And
Speaker 2: do we even know that schnitzel can be chicken? I
Speaker 2: know if that's been anything I've been never aware of.
Speaker 2: So eight hundred and eighty put your thought thinking, kept
Speaker 2: on if you got anything exciting to talk about Schnitzel.
Speaker 2: Funny enough, from my research today, I think it's originally
Speaker 2: a food from Israel that went out through kind of
Speaker 2: Turkey and into Germany and Italy and they've all put
Speaker 2: vibes on it. So yeah, Schnitzel, Schnitzel, Schnitzel. I have
Speaker 2: trouble saying, which is gonna be awkward? Just off the
Speaker 2: ferry from Winnington, driving through Spring Creek raining like you
Speaker 2: wouldn't believe. Wow, Like I guess if it's raining like
Speaker 2: you wouldn't believe, it's fair to say that's heavy rain.
Speaker 2: And where would you say it? And have the best schnitzel.
Speaker 2: You've gotta have a slice of lemon, don't you.
Speaker 3: Think you got?
Speaker 2: I think that's compulsory. I don't know how they cook
Speaker 2: in a pan or their dep for I don't even
Speaker 2: know how they do it. But yes, I think we
Speaker 2: need to talk about schnitzel, because why would there be
Speaker 2: one food that the Ausies have embraced so thoroughly. It's
Speaker 2: their national dish, no doubt about it. And it hasn't
Speaker 2: been there, only that it's only been there since the
Speaker 2: mid eighties. Yeah, I've done deep dive research on this.
Speaker 2: I read every article I could, apart from those that
Speaker 2: were paywalled. Could you get me that article from the
Speaker 2: Canbra Times, Dan it's about when did Australia become obsessed
Speaker 2: with Stitzel or something like that. I think you'll find it. Chris,
Speaker 2: it's Marcus. Welcome.
Speaker 5: Oh thanks very much, Mark. How are you tonight?
Speaker 6: Good?
Speaker 2: Thank you Chris, thanks for asking and thank you for
Speaker 2: coming through such a clear line and a nice voice.
Speaker 5: Oh fantastic.
Speaker 7: Great to you.
Speaker 5: Hey, I'm ringing up in regards for the snitchell and
Speaker 5: my wife and I we love it. And Cop and Cone.
Speaker 5: The last one we had was a Cob and Co
Speaker 5: and Talpo.
Speaker 2: Well, I like the way you say Snitzel, and I've
Speaker 2: been schlitze will be making a bit of a meal
Speaker 2: about like it. So tell me was that it was
Speaker 2: that a Wiener Stitzel or a chicken Stitchel.
Speaker 5: It was a big stitch.
Speaker 2: Okay, so hit Finley and quite nice. Well what with
Speaker 2: the side of lemon chips and the salad?
Speaker 5: Oh don't we had? But but Cob and Co and
Speaker 5: Talfo they still do their original menu and that was
Speaker 5: on the original menu.
Speaker 2: So Co, Cob and Co always did a Snitzel with
Speaker 2: a preffect.
Speaker 8: Light right, yeah they did?
Speaker 9: Yeh wow.
Speaker 2: And when you say you're you and your wife are
Speaker 2: obsessed about it? How obsessed? Like will you cook it
Speaker 2: at home?
Speaker 10: Yeah?
Speaker 5: Yeah, fully folly and just and we don't even like
Speaker 5: we'll just crumb it. But when we've when we've had
Speaker 5: our home kill done, like you're saying, you can get
Speaker 5: any any cut done, you know, Yeah, yeah, we just
Speaker 5: you just we just tacked the box saying snitchle and
Speaker 5: you just put down how much you really want? We
Speaker 5: do bed and sausages.
Speaker 2: You couldn't do it with that because I'm sending one
Speaker 2: of the sheep to the work. You couldn't do a
Speaker 2: sheep schnitzel, though, could you?
Speaker 11: Well?
Speaker 5: I suppose you could as long as you could cut
Speaker 5: it thin enough. We've always just done beef. Wow, just
Speaker 5: the old cow, just the headdack as we'd call.
Speaker 2: It wow, you call they actually call it paddock.
Speaker 3: Here the cow.
Speaker 5: You got to name your cows?
Speaker 2: How many have you got?
Speaker 5: Well, we only get one every two years, okay.
Speaker 2: But that's yours. That you graze it and then you
Speaker 2: get it home killed.
Speaker 5: Yeah, grazes at my brothers and then we seen it off.
Speaker 5: When he tells me it's ready, we send it off to.
Speaker 2: The homekel brilliant chrisse you're the real key. We aren't
Speaker 2: you the real deal? Thank you Stitzel Thursday, Bennie, it's Marcus.
Speaker 2: Good evening, Killer den Kilder, Denny. Nice to hear from you.
Speaker 2: Is that short?
Speaker 9: Is it?
Speaker 2: D for Denny b for Okay? Copy okay, copy that
Speaker 2: because my boy's name is D for Denny, but Denver.
Speaker 2: But that's your your Benjamin anyway. Greetings, No d we're
Speaker 2: be ye good. Yeah, got that sort of Stitzel.
Speaker 9: Smile.
Speaker 7: I mean it was. It was German. Now it's kind
Speaker 7: of Australian. But they don't call it, that's sure. They
Speaker 7: call it palma. And you know, everybody in Australia loves
Speaker 7: the chicken parma and I love Snitchell and I've got
Speaker 7: a really great opportunity to edit here in Wellington at
Speaker 7: the Ram the Ram Posh parb On Cubistry and they
Speaker 7: do a fantastic chicken parma. And you've also got the
Speaker 7: Argentinian angle which comes with ham and cheese on top
Speaker 7: of it. And old people want it because I think I.
Speaker 2: Think there's a big eusie paint if it's called parma
Speaker 2: or parme. But we know what they're talking about. But
Speaker 2: Parma has chick chicken stitzel with cheese and ham, isn't.
Speaker 7: It that's right?
Speaker 3: Yeah?
Speaker 9: I think so?
Speaker 2: Yeah, I agree because because we're with extra.
Speaker 7: On top, it's just like it's been pimmed out for
Speaker 7: you already, So why would you not order that?
Speaker 2: What's the what's the pub called.
Speaker 7: The ram?
Speaker 12: Okay?
Speaker 2: I got to look it up? Sells it? Any money
Speaker 2: come from the Kim Marcus welcome.
Speaker 10: Comments about the smittel. I can never pre crumbed. It's
Speaker 10: always disgusting.
Speaker 2: Yes, and it doesn't it doesn't stick to it the
Speaker 2: pre crumb stuff, so well, does it terrible?
Speaker 7: Ye?
Speaker 10: My boy's favorite dish. But it was fine when they
Speaker 10: were younger, but I could never make it. And then
Speaker 10: as they got to teenagers, they would always fight over
Speaker 10: the last bit, so I had to give it up.
Speaker 10: I had to give it away.
Speaker 2: So was the last bit particularly crispy bit or? They
Speaker 2: had an insatiable demand for it?
Speaker 13: Okay, okay, yeah, and even every time.
Speaker 10: I double the recipe and still it would need to
Speaker 10: be enough and there'd be a fight.
Speaker 2: So they loved it so much you gave up making it.
Speaker 2: Well that's parenting, isn't it. Come path of least resistant.
Speaker 2: That's amazing. Okay, yeah was that? Was that a vial
Speaker 2: one she dropped off on? It's a shame, would it
Speaker 2: be veal? I think? I think to make it yourself,
Speaker 2: you probably beat an egg, do you, and then dip
Speaker 2: it in the egg and then put that in the crumbs.
Speaker 2: Will that be right? But the palm is quite different.
Speaker 2: But all these people are so obsessed with chicken wings
Speaker 2: and chicken like popeyes and stuff. I reckon what they
Speaker 2: want is chicken Schnitzel. This is the future. What's the space?
Speaker 2: I reckon before long they'll be just totally Schnitzel restaurants
Speaker 2: opening up soon, mark my words. And Schnitzel food caravans
Speaker 2: shaped like what would you shape a Stitzel food caravan like? Anyway?
Speaker 2: A twenty four past eight carry It's Marcus welcome, Hi, Kerry, Hi,
Speaker 2: It's Marcus welcome.
Speaker 14: Hi.
Speaker 7: I'm not SATD in Canterbury and any Pavel restaurant you
Speaker 7: can order it.
Speaker 15: Very common down here.
Speaker 2: Extremely common, yep. Mainly veal or mainly chicken or mainly beef.
Speaker 16: Mainly chicken.
Speaker 2: Really yeah, we'll check them in you is Kerrie? Thanks
Speaker 2: for that, Jeff Marcus welcome.
Speaker 3: You're there, Jeff, Yeah, sorry about that?
Speaker 2: What you sorry about? What is you sorry about? Jeff
Speaker 2: not talking?
Speaker 17: No, that's all right. Yeah, I actually love snitchell I.
Speaker 17: Chicken snitchell I go to pack and save. It's a
Speaker 17: lot cheaper than a lot of meats, but it's very enjoyable.
Speaker 2: Yes, you haven't got the bones either, have you.
Speaker 17: Yeah, Well you can do so many things. What I
Speaker 17: do sometimes is I might I make my own sojourn
Speaker 17: onion stuffing, and I'll roll the snitcher up and put
Speaker 17: it in the pan or put it in the oven,
Speaker 17: and it's it's beautiful.
Speaker 2: It becomes like a yeah, okay, it becomes like something
Speaker 2: else I'm thinking of that I can't name. So it's
Speaker 2: like a roll with the stuffing in the middle.
Speaker 17: Yeah. Well, you used to be able to buy those
Speaker 17: beef things with the They were beef with stuffing in
Speaker 17: the middle.
Speaker 2: What were they called beef beef beef french wood?
Speaker 7: Was it?
Speaker 6: Yeah?
Speaker 17: I've forgotten now, but they don't sell them anymore, and
Speaker 17: I really missed them. And then I got on to
Speaker 17: snitchell So I've eaten chicken snitchell I. Went to a
Speaker 17: rootaurant the other night and they had snitchell on the
Speaker 17: menu and.
Speaker 2: Chicken schnitzel.
Speaker 3: Yeah, and I.
Speaker 17: Totally enjoyed it because it was the snitchell of a
Speaker 17: beautiful hamstake.
Speaker 2: And hang on, hang on, breaking news, Jeff. It's called
Speaker 2: a beef beef olive when it's rolled up like that.
Speaker 2: Beef olives.
Speaker 17: Oh, beef olives, that right?
Speaker 13: Yeah?
Speaker 11: I love them.
Speaker 2: Not beautiful, but I can make my own now, of
Speaker 2: course you can. Now what was this rest what was
Speaker 2: this restaurant?
Speaker 3: Jeff?
Speaker 9: What's that?
Speaker 4: Sorry?
Speaker 2: What was this restaurant?
Speaker 7: Beautiful?
Speaker 6: Was it called?
Speaker 17: What's that? The restaurant?
Speaker 2: Yeah? You had to stitch all this this week? You
Speaker 2: had a beautiful stitch, So you're gonna tell us what
Speaker 2: it was called the restaurant?
Speaker 13: Yeah?
Speaker 17: Oh, it was actually at the Cuttleton's Club on se Pockey.
Speaker 2: Brilliant. I thought you'd be a chrust person. What's the
Speaker 2: Citizens Club?
Speaker 17: Yeah, or Cuttleton's Club. They are combined and they have
Speaker 17: but they do have switch all there.
Speaker 2: You wonder why they stopped making the beef olive today
Speaker 2: because it seems like a crowd recognition with a beef olive. Marcus,
Speaker 2: my neighbor, has a stitchelvon crumb dog, but looks more
Speaker 2: like a sausage Marcus. In the early two thousands there
Speaker 2: was a place in Melbourne I heard about called Schmidtz
Speaker 2: and Tits. Food was fantastic. Just google it's still there.
Speaker 2: Better look at a trip. I don't quite know what
Speaker 2: the angle is for that, but we're all googling it frantically,
Speaker 2: aren't we. Schmidts and Tits not a topless bar. There
Speaker 2: you go, topless bar that does schnitzel. Goodness, mouth watering schnitzel. Wow,
Speaker 2: cheaper is like a show too, a burlesque performance. Goodness.
Speaker 2: Well there you, Paul, it's Marcus. Welcome.
Speaker 15: Yeah.
Speaker 18: The proper way to make venus snitchell is get a bowl,
Speaker 18: put some put an egg in there, put some milk
Speaker 18: in there, whip whip it up, and then on on
Speaker 18: a plate. You have twol free plates. You put flour
Speaker 18: on the plates, put the venus snitchell on the flour,
Speaker 18: dip dip the the the dip it into the egg
Speaker 18: white and then use bread crumbs to to do it.
Speaker 18: Or you can you can freeze old bread and then
Speaker 18: ground ground you know. Put the bread and put the
Speaker 18: bread in a blender and use that use that is
Speaker 18: that as well, uh, which is easy, and you can't
Speaker 18: use as other crumbs as well, which is nice.
Speaker 2: I think people now, I think people now. I think
Speaker 2: people now are crazy for panko, which is the which
Speaker 2: is the Japanese all to get an out, let's say panco, panco,
Speaker 2: Yeah years ago, seen say quite often.
Speaker 18: Yeah, yeah, but it is very easy. And when you're
Speaker 18: cooking it, you bought oil and butter in it. If
Speaker 18: you only have oil in there, it will stick. You
Speaker 18: have to put some oil, you know, like Canada oil,
Speaker 18: and you had to put butter in with it as well.
Speaker 2: Now that makes it pricey too, with it twelve dollars
Speaker 2: twelve dollars a pound, Paul, thank you, that's a good call.
Speaker 2: All about the Schnitzel oh eight one hundred and eighty
Speaker 2: ten eighty and nineteen nine, they say it is the
Speaker 2: Australian national dish, but the Schwitzed invasion has been quite
Speaker 2: recent but quite thorough, and they seem to be a
Speaker 2: big in Australian A snitty a snitty sango as well,
Speaker 2: which is a stitchal sandwich which does sound a lit
Speaker 2: just doesn't it. I mean, I think they've taken it
Speaker 2: to the next level. Seems to kind of be around
Speaker 2: some of the pubs here now. But yeah, I think
Speaker 2: the greater and the greater golden Schnitzel days are still
Speaker 2: to come. Because you've got to realize too that given
Speaker 2: the chance in Australia they will put anything between two
Speaker 2: slices of bread and against your food truck. You want
Speaker 2: to do a Schitzel sandwich, food truck your license to
Speaker 2: print money. But particularly chicken stitzel the Australian seemed to
Speaker 2: be whereas I thought, most of Stitzel's I've seen locally
Speaker 2: stitzels have been beef or veal. I realized veal as
Speaker 2: a form of beef too, So just stop the spell
Speaker 2: checkers on that one. Are nineteen twenty nine, twenty nine
Speaker 2: to nine. Some lines, they're free. David Marcus, Welcome.
Speaker 19: Hi Mark, David. Some people have covered my points, but
Speaker 19: I think if you're going to be a connoisseurer, you've
Speaker 19: got to decide whether you're going to have playing bread crumbs,
Speaker 19: wholemeal bread crumbs, or pain coat. That's very important. But
Speaker 19: the delight is of course doing the fold over with
Speaker 19: the ham and the cheese, in Wellington. They used to
Speaker 19: do really good ones at a little restaurant called Leparuzzi
Speaker 19: enn in Manor Street on Gone I suspect, and then
Speaker 19: around in Francis Street for those who might remember. I
Speaker 19: have a son in Sydney and we go to Victoria
Speaker 19: Street and Darling first. That is a shop for a
Speaker 19: restaurant that does just almost solely snitchell and you get
Speaker 19: this huge, big lump of meat with huge amount of
Speaker 19: chips and something called a salad. It certainly takes off
Speaker 19: over there, you're right, And the pubs do it and
Speaker 19: the RSLs do it, and it's very tasty. My two
Speaker 19: boys love it. But of course it's really full of
Speaker 19: oil or butter, as your former court colleague or caller said.
Speaker 19: So yeah, it's a good feed, it really is, and
Speaker 19: we'll feels a bit expensive, but beef it's pretty good.
Speaker 19: Chicken's a bit dry, each to their own dough. I
Speaker 19: think we should go back to more basic dining out
Speaker 19: instead of the so called fine dining and have pecent scoff.
Speaker 2: What about you would the Palmer David specifically with the
Speaker 2: ham and cheese that's exclusively chicken or mainly chicken, or
Speaker 2: can be everything.
Speaker 19: Well, my hears is just with fel but I don't
Speaker 19: even had once otherwise it's beef. I actually wouldn't bother
Speaker 19: with chicken. But I believe you can't get it. Some
Speaker 19: people TI, you've.
Speaker 2: Short circuled yourself, have you? But just the last word
Speaker 2: I heard was some people that I heard pocket.
Speaker 19: Yeah, pocket it, but folding over it's a bit easier.
Speaker 19: And then you just pitched the ends a good egg
Speaker 19: and milk and a bit of Really, you can't beat
Speaker 19: it for a good feed.
Speaker 2: Your kid's coming back.
Speaker 19: No, No, he's ensconced. Unfortunately.
Speaker 2: Is he managed to buy a house? Yeah?
Speaker 20: He did with the baker Mama, Dad, brilliant.
Speaker 2: That's what you want. I think Palmer in Australia is
Speaker 2: exclusively chicken. By the way, palma can refer to several things.
Speaker 2: Are sitting literally a tap of small shield or a
Speaker 2: dish of chicken dopped topped with cheese and tomato sauce.
Speaker 2: Didn't know it was a shield? Did you a small shield?
Speaker 2: I've got a million texts I skeatter, embark on them.
Speaker 2: Actually talk about Stitzel Tonight, Marcus the chicken stitch low
Speaker 2: makers never dry reefed in pub does a Stitzel the
Speaker 2: size of your face so good? Sorry got cut off
Speaker 2: and now I'm home to do Schlitzill. Probably need to
Speaker 2: flower egg and then panco crumb it for the best results.
Speaker 2: Marcus Cheff of twenty two years Here good way to
Speaker 2: stop the bread crubs falling office to crumb the stit
Speaker 2: till they put it in the fridge from now or so.
Speaker 2: The crumbs will hydrate and stick better in cooking. Also,
Speaker 2: a palma or parney has cheese, ham and tomato bisata.
Speaker 2: Someone says it's called spanka if you're having in the
Speaker 2: Nudi club. Thank you for that, Marcus. You can buy
Speaker 2: beef swells made with Stitzel stuffing and pastry looks like
Speaker 2: a pin wheel from pack and save a new world.
Speaker 2: Trish Say's evening, Marcus. My neighbor made beef jerky, very tasty, Trish,
Speaker 2: Marcus is trouble when you buy stits at Super Marcs,
Speaker 2: they can it thick to make more money. Real stitchell
Speaker 2: should be five meals or less. You need to find
Speaker 2: a good butcher to get the real stuff. I recommend
Speaker 2: Reubens in Newlynn. Do you marry it to the stitchel
Speaker 2: restaurant Cohi Matame with stitze all the size of your head.
Speaker 2: Bee follows Grayland butcher makes them Marcus. To make beef
Speaker 2: stitchill yourself, you need to have three bowls line up
Speaker 2: for the dipping flour, egg crumbs. Then you fry it
Speaker 2: a decent amount of oil. Then you want to serve
Speaker 2: it with wedges of lemon off the tree and mashed
Speaker 2: potato and some veg dinner of champions Marcus i flower mine.
Speaker 2: Then dunk and beaten eggs and crumb with fine bread
Speaker 2: crumbs with the heaps of powdered parmesan which turns it golden.
Speaker 2: Frying plenty of oil, always beef delicious cold the next day,
Speaker 2: and a sandwich using white sandwich bread. Am Australian with
Speaker 2: an Auckland Dormich German restaurant Coha Matument is great snitty
Speaker 2: best in New Zealand. Overhangs both sides of the plate,
Speaker 2: which is essential for a decent schnitty and Australia judge
Speaker 2: any club by its schnitty or its palme. Marcus Odi
Speaker 2: Bee stitch a rolled up filled with baby spinach, girkin
Speaker 2: and cheese with a bit of sun dried tomato quick
Speaker 2: brown and a cast iron pan and hung in a
Speaker 2: hot oven, banging a hot oven for a few minutes. Marcus,
Speaker 2: I'm a deer hunter. I cut the best venison Stitzel ever.
Speaker 2: Can't beat it. Great show gore rsa schnitty chips, yummy, Marcus,
Speaker 2: Schwitzel could be any finish slice to meet, crumbed or
Speaker 2: not have it at the covid and Pub, North Canterbury
Speaker 2: were the chip, chips and a ton of gravy. I
Speaker 2: don't think gravy would go with Schitzel. Chicken, palm and
Speaker 2: mate wear from the Gold Coast, Queensland, served with chips,
Speaker 2: tomato type topping aside soil. It can't go wrong. Marcus
Speaker 2: my son recently made his venison Stitzel from a lovely
Speaker 2: hinded shot a week earlier. Absolutely delicious. Oh it looks
Speaker 2: like Trump's about to five people that leaked at this truck,
Speaker 2: that the things weren't successful to see any in the
Speaker 2: New York Times. That's all breaking will bring that to you.
Speaker 2: Twenty away from nine wrecking trumpet like a bit of Stitzel,
Speaker 2: do you reckon?
Speaker 21: I don't know.
Speaker 2: Eight hundred and eighty ten eighty nine to nine. Text
Speaker 2: Hittle twelve oh eight hundred and eighty ten eighty. It's
Speaker 2: all about Stitzel. Schitzel comes from Jermany late seventies. Was
Speaker 2: a factory in Titahi Bay that made Stitzel for restaurants
Speaker 2: in Wellington. They did not survive in They closed in
Speaker 2: the nearly eighties. They use veal and pork fulmer.
Speaker 17: Oh yes.
Speaker 2: Because there was a big German community in Titahi they
Speaker 2: came in to build the houses. I think Titahi Bay.
Speaker 2: Good evening, Jackets Marcus, welcome Mark Jackson.
Speaker 13: Soon to your show today.
Speaker 15: Who's you talking about?
Speaker 3: That's all?
Speaker 15: And I was literally just less New World after buying
Speaker 15: some you I haven't had it in probably over a
Speaker 15: year after hearing it on your show. For them, I
Speaker 15: had to have it.
Speaker 2: Wow and tell me when you went into the New
Speaker 2: World and you found it quite easily.
Speaker 10: Ah.
Speaker 14: Yeah.
Speaker 15: So they had the that's aught that was uncrumped and
Speaker 15: they had hawk crumbed. That's also herban garlic cause what
Speaker 15: they had crumbed it with. And I've got three pieces
Speaker 15: of that and that came to pick up ten dollars.
Speaker 2: Well seems reasonable. So you got it crumbed.
Speaker 15: Got a crumbed for herban garlic sevening. So I'll be
Speaker 15: off home from about two hours to.
Speaker 3: Go cock it.
Speaker 2: Jeez a lot you were. It's a long time away
Speaker 2: till you get home.
Speaker 13: Jack.
Speaker 15: Yeah, well I do the uber Ey's delivery that night
Speaker 15: and now sort of the busy period till about ten thirty.
Speaker 15: So you're not coming on from that.
Speaker 2: You're not coming across any Stitze restaurants and your uberyque deliveries,
Speaker 2: are you?
Speaker 15: I can safely say I've never seen one at Wellington,
Speaker 15: but I might not have been looking.
Speaker 2: No, but people keep saying that Stitzels all around, But
Speaker 2: I reckon, we're not at Peach st it Sol. We're
Speaker 2: not even close. It's hardly over there. I mean in
Speaker 2: Australia it is everywhere. It's the national dish.
Speaker 6: Yeah it is.
Speaker 15: When I was in Australia, it's basically in every pump
Speaker 15: Yet's go to. Yeah, and here I've never and even
Speaker 15: the butchers they're not into it.
Speaker 2: Out of interest, Jack. At your New World, did they
Speaker 2: have chicken Stitzel in the packages?
Speaker 22: No, just pork and beef.
Speaker 2: Yeah, Okay, we're going to change that, Jack. Thank you
Speaker 2: eighteen to nine, Marcus, Vanessa here not you'll Vanessa, very
Speaker 2: important to put your crumb schitz on the fridge before
Speaker 2: frying that. The other text guys said, everything stays on,
Speaker 2: so yummy, feel like some Now there's going to be
Speaker 2: a run on Stitzel tomorrow because it's Schtitzel Thursday. Stitzel Thursday.
Speaker 2: So many texts about schnitzel, too many, Although here's a
Speaker 2: text that's combined two topics. Hi, the wood burned tavern,
Speaker 2: the Woody and Renwick Marlborough serves a great stitzel with gravy,
Speaker 2: and there would be a great place for the people
Speaker 2: who have to evacuate from Spring Creek to go. That's right,
Speaker 2: go and stay with free WANs or relatives, not the enemies.
Speaker 2: I'll go to the Woody. It's all about Schnitzel. Seventeen
Speaker 2: to nine, Marcus. My dinner tonight was crammed a tara
Speaker 2: quihi Phillips and future. I should call it fish stitchell
Speaker 2: or fittional. I'd call it. You'd put mental it, James.
Speaker 2: It's Marcus. Welcome.
Speaker 12: Oh good evening, Marcus. Just on your snitzel situation. Actually,
Speaker 12: the Snitzel that I come from Ozzi turn It is
Speaker 12: full of snitzels, and it's a popular dish, but never
Speaker 12: used to be just used to be called a venus snitzel,
Speaker 12: which comes from Germany. So the Germans brought it across
Speaker 12: from the best to live in daylights cheap piece and
Speaker 12: put some crumbs on it, and then it ne some tender. However,
Speaker 12: the Italians came over and they thought they were tied
Speaker 12: it up a little bit, and they put a palmignanas
Speaker 12: on top, and it was called Snitzel palmigiana. And the
Speaker 12: reason I know this because I'm a chef and I've
Speaker 12: puked probably ten thousand of them. So you get your
Speaker 12: venus nts through your crom it. They put your palmeig
Speaker 12: yana sauce on, which is people say is like a
Speaker 12: tomato sauce, but it's more like a salsa consistency without
Speaker 12: the chili. And you put a bit of eggplant in there,
Speaker 12: puit of onion put it on. It's always mozzarella cheese,
Speaker 12: so you put the mozzarella on top. They pal it's
Speaker 12: palmes and cheese generally, but mozzarella is you have more
Speaker 12: fun with that, and so then you did the same
Speaker 12: with the chicken. So they told the chicken Parma yana. However,
Speaker 12: I've been here now for a few years and now
Speaker 12: very very seldom see your chicken or a meat snitzel.
Speaker 2: You never see it. Yeah, it's weird because the palmi
Speaker 2: or the palmer is they called it. I mean, it's
Speaker 2: subsission in Australia, isn't it.
Speaker 13: They love it.
Speaker 12: Oh, it's crazy. When I was chafing in Melbourne, you
Speaker 12: would for lunch over there. You probably did two hundred
Speaker 12: and fifty three hundred lunches and about an hour and
Speaker 12: a half. You can guarantee about fifty percent. But the pamela,
Speaker 12: and that's all.
Speaker 2: Done in a fry pan, iron skillet with the oil.
Speaker 2: Is it that they do those in?
Speaker 12: Oh, they do a bit of chatting when it's that busy.
Speaker 12: The deep fried I wonder if I wonder.
Speaker 2: If they deep fried them? So they do they do that?
Speaker 12: Do they on soap and put it in the salamander? Yeah, okay,
Speaker 12: that burns that off pretty fixing up with a bit
Speaker 12: of paprika and sobs and they make a nice and
Speaker 12: red sprinkle at the pasty chuck it under.
Speaker 2: Sable beautiful nice to hear, James, what a complete call
Speaker 2: that was in and out with such quality of information.
Speaker 2: Didn't close about it. How many meals were just in
Speaker 2: brilliant textbook evening.
Speaker 23: Calvin, very good eating to your Marcus. The crumb Venus Fitzel.
Speaker 23: I used to have that just about every Friday night
Speaker 23: the main street of Hamilton, downstairs Swiss Chalet it was called.
Speaker 23: It was next to the old Wage of Times building,
Speaker 23: across the road from the commercial hotel, so the Swiss Chalet,
Speaker 23: and it was crumb Venus Sitzel with a slice of
Speaker 23: lemon served on a plate of steamed rice underneath it,
Speaker 23: and a pot of beautiful, absolutely delicious, couldn't go wrong.
Speaker 2: The rice was a surprise to hear.
Speaker 23: I thought, that's why I mentioned it.
Speaker 2: I'm glad you mentioned that, because I was surprised by that.
Speaker 2: I'm thinking a meshed potato or I'm thinking on a bead.
Speaker 2: So sure he's not going to say rice out your Carmen.
Speaker 2: Rice couldn't believe that.
Speaker 23: Well, My mother used to babysit for the kids of
Speaker 23: the woman was New Zealander and her husband was Swiss,
Speaker 23: and they had that's what it was called. The Swiss
Speaker 23: la So it was all delicious food there, and the
Speaker 23: seating arrangements was a lot more it pecked, and so
Speaker 23: quite often when you were sitting down on a seat
Speaker 23: as it were, or a bench seat, you're rubbing shoulders
Speaker 23: with a person.
Speaker 2: Next door to you, and they'd be reporters from the
Speaker 2: white kind of times out of the time I mentioned, Would.
Speaker 13: That be right?
Speaker 23: Probably? Yeah? Yeah.
Speaker 2: The was the interior like logs, Well, it was sort.
Speaker 23: Of colored with some Swiss Swiss coloring and photos and
Speaker 23: things like that. It wasn't done out on logs, no.
Speaker 2: And how long did they last for? Until the great
Speaker 2: years and years?
Speaker 23: Years and years and years? Yes, but to the eighties
Speaker 23: oh yeah yeah. Now, ordinary butcher shops sell their Venus Snitchell,
Speaker 23: but they just sell it to send raw slice, don't they. Yeah,
Speaker 23: you got to do all the addings on yourself.
Speaker 2: Well that's three dishes just for the toppings. Who wants
Speaker 2: three dishes? No one? Have you got? Have you had
Speaker 2: it lately in Hamilton?
Speaker 6: There?
Speaker 2: Calvin?
Speaker 23: No, But I'm going to go on the search about
Speaker 23: for yeah, yeah, me.
Speaker 2: To google trip advice. I'll do. I'll google beish. That's
Speaker 2: all Hamilton and he had to announced it. Are you no,
Speaker 2: I'm doing it now? Do you want it on the
Speaker 2: do you want on the bus route?
Speaker 23: Yes, it'll be right, or I've got my motor car.
Speaker 10: Yeah.
Speaker 2: The Schnitzel and Hamilton trip advisor I reckon Joe's garage
Speaker 2: is very good with it. That's come up number one.
Speaker 2: That's number one. Then the Roman Giant.
Speaker 23: I haven't heard of those. Oh the Raymond Giant that's
Speaker 23: in Clawdlon's.
Speaker 20: Yet any good?
Speaker 24: Well?
Speaker 7: I think yeah.
Speaker 23: I mean I've been there for a couple that's across
Speaker 23: the road from Clawdland's Events Center where have been lots
Speaker 23: of netball games. That Roman Giant. You know what the
Speaker 23: giant was original was an elephant, they said. The big
Speaker 23: circuses there and called in showgrounds and even the elephant
Speaker 23: got separated and went on. I didn't go on the rampage,
Speaker 23: but I went to walk about and died.
Speaker 25: No, no, no, no no.
Speaker 23: They just caught it again.
Speaker 2: Do you I'd suggested Joe's garret drugs and getting good
Speaker 2: feedback there around the country. They apparently do good. Schnitzel.
Speaker 2: I think it's called the Auto Barn, which is slightly stereotypical,
Speaker 2: but anyway, nice to talk Calvin eight to nine. Apparently
Speaker 2: the Waywood Pigeon has a twenty dollars stitz on a
Speaker 2: Tuesday in Hamilton. But what's with Hamilton and the terrible
Speaker 2: names for restaurants. The Waywood Pigeon, I'll give you a
Speaker 2: way Wood Pigeon looks like one of those sort of
Speaker 2: new suburb, kind of invented kind of bar with atmosphere.
Speaker 2: It looks all right. The food the Waywood Pigeon, they're
Speaker 2: gonna quiz night. Oh, looks like your classic pub. Actually
Speaker 2: I'm on their Facebook page. The pub menu. You've been
Speaker 2: waiting for doing shanks for Mother's Day? Who doesn't want
Speaker 2: a shank on Mother's Day? I don't know if that
Speaker 2: would be if Calvin can get there on a bus.
Speaker 2: The Waywood Pigeon, I think even we're having Stitzel tomorrow?
Speaker 7: What day?
Speaker 2: Maybe one day we have a national schnitz all day?
Speaker 2: Looks all right. The Waywood Pigeon, So I do a
Speaker 2: bit of everything, got quite a good social media presence
Speaker 2: and they show the UFC. Oh that's a good or
Speaker 2: a bad thing? Just a strange name. How are you going? People?
Speaker 2: Keep the text coming slits on Thursday. That's what we
Speaker 2: are talking about tonight. The race Course Hotel in christ
Speaker 2: Church does a great beef schnitty. Marcus Schlitz leave a
Speaker 2: beef chicken or Porky's flour eggredcrup with playing crumbs or
Speaker 2: panco mixed with either Missus higgins lemon pepper, Southern chicken
Speaker 2: or garlic Italian herb coatings to die for. Haven't seen
Speaker 2: weener schnitzer in years. I think probably we owe the
Speaker 2: Austrians and apology. I think it's probably Austrian rather than German.
Speaker 2: I think with the Austrians that are in Titahi bey too. No,
Speaker 2: I'm thinking about it. Marcus agree with what everyone said
Speaker 2: about the dipping of the shitzer when coating many moons
Speaker 2: ago I used to mix a packet of maggi onion
Speaker 2: soup with sesame seeds and bread crumbs. Schnitzel equals shitzel
Speaker 2: thin chery meat garbage. Someone's triggered it's all about the schnitzel.
Speaker 2: On an email, I'd like to give a butchery a
Speaker 2: plug on here Thompson's Butchery, Harry Harry, West Coast buy
Speaker 2: online Stitzel on there, ask for thinner if that's your thing.
Speaker 2: They've really good to helping the customer. The quality is
Speaker 2: absolutely best of the best, award winning sausages and bacon.
Speaker 2: I order online and get it the following day they
Speaker 2: post it. Thanks to that Marcus Fel. How far away
Speaker 2: are you from?
Speaker 14: There?
Speaker 2: Are you on the coast or they said everywhere? I
Speaker 2: wouldn't imagine the couriers would be too prolific on the coast.
Speaker 2: Give me a hot yeah, kid, text me about that
Speaker 2: val because I'm kind of interested that. I've never heard
Speaker 2: of a butcher and Harry Harry. It's a tiny place,
Speaker 2: tiny place, grinnings Eda midnight tonight. How are you going?
Speaker 2: You talk about anything you like tonight? As long as
Speaker 2: about Stitzel. Oh eaighte hundred eighty tatty and nine two
Speaker 2: nine tow to text. Whatever you got, We're here for it, people.
Speaker 2: It's all about Stitzel and why we're not that into
Speaker 2: it in this country. Ossie's chicken Palma Stitzel. That's what
Speaker 2: you want to talk about? Oh wait, one hundred eighty
Speaker 2: tanty and nine two nine tow to text. It's all
Speaker 2: about Schnitzel. So you got more that I want to
Speaker 2: hear about. Oh eight hundred eighty ten eighty and nine
Speaker 2: two nine two to text. So let's be hearing from
Speaker 2: you Stitchel, Stitchell anyway, get in touchy on talk het
Speaker 2: L twelve. So what we are talking about tonight? Schnitzel
Speaker 2: had away? Would pigeon fly through my window?
Speaker 10: Once?
Speaker 2: Never stitzeled myself in a shower of glass that pigeons
Speaker 2: surfed across the floor and flew out the door. Another
Speaker 2: silly restaurant named the Fat Duk p h a T.
Speaker 2: Do you know whether the orca was found? The orca
Speaker 2: was found in christ Church Hall's will butchery. Christ Church
Speaker 2: is beautiful uncolored schnitzel and also coated as well. Thanks k.
Speaker 2: My dad loves schnitzel. My mother would cook it for
Speaker 2: it with a pineapple on top. It would have been
Speaker 2: hard for the balance that if she's balancing her pineapple
Speaker 2: on top of her head if she cooked it, Oh
Speaker 2: that was on top of the sticks.
Speaker 9: I get it.
Speaker 2: Eight past nine Steve Marcus, welcome.
Speaker 14: Yes, Nitzel is Yes, it's an easy one to cook
Speaker 14: and one to get wrong.
Speaker 2: Yeah, you get it wrong. The pan's wrong. It can
Speaker 2: stick and do all sorts of things. You have a
Speaker 2: wilder herd there.
Speaker 14: I have a cast iron skillet. Put it on the
Speaker 14: electric stove. I get it hot first, a little bit
Speaker 14: of oil, not much, Just do we when it's you've
Speaker 14: just put your hand near it. You can feel the heat.
Speaker 14: It's it's it. Maybe it takes about five minutes to
Speaker 14: get to skill it to absorb that heat. Not just
Speaker 14: turn it off and put the snitzel on it and
Speaker 14: just heat it and just cook it in the stored heat.
Speaker 14: Four minutes.
Speaker 9: That's all, is it?
Speaker 10: Veal?
Speaker 14: Do it longer you'll end up with shoelaither.
Speaker 2: Yeah, it's a good point. What meats you're doing, Steve?
Speaker 14: What meat am I doing? Now?
Speaker 2: No, when you do your stitzel, I just get it
Speaker 2: down the local.
Speaker 14: Butchet down your beef.
Speaker 2: It's beef, not veal.
Speaker 14: Okay, yes, hey, yeah, I never tried. I got some
Speaker 14: veal sausages the other day. I didn't particularly like them,
Speaker 14: better than whether they'd just done too much with them.
Speaker 2: Yeah, funny, i'll taste feel not my taste, No.
Speaker 14: But yeah I did them in my ear fryer.
Speaker 2: Goodness, did you get talked into them? We just thought
Speaker 2: that's a bit different.
Speaker 14: No, I will ask you one them in a raffle.
Speaker 2: Goodness, a meat raffle, meat raffle. Yeah, at the pub.
Speaker 14: Workman's club.
Speaker 2: How makes a ticket?
Speaker 14: Oh, three dollars?
Speaker 2: And what do you get the sausages and what else?
Speaker 14: I got sausages, I got schnitzel, and I got a
Speaker 14: piece of steaks.
Speaker 2: Well, well that's funny. You've won Stitzell this week and
Speaker 2: we're talking about stitzel.
Speaker 17: Yeah.
Speaker 14: Yeah, but they say you don't. It doesn't need much cooking.
Speaker 2: It just forman or minutes, pan off the heape, tiny
Speaker 2: bit of oil, pin.
Speaker 14: Off of heat, and yeah, otherwise you'll just end up
Speaker 14: with shoe leather. Somebody said something the other day about
Speaker 14: cooking up for half an hour.
Speaker 2: Have you tried it the air fryer.
Speaker 14: Yes, it's too severe. You you got to really get
Speaker 14: it down to about one hundred the too too much
Speaker 14: heat you did if you did it two hundred fry
Speaker 14: I see the thing with the air fry too. You've
Speaker 14: got to get it hot to start with, ye you know,
Speaker 14: set it on about one hundred and sixty and give
Speaker 14: it about five minutes so that you've got the dawed heat,
Speaker 14: and then put and then put it in it, say
Speaker 14: about about one hundred year the same sort of thing
Speaker 14: about four minutes.
Speaker 25: That's all it needs.
Speaker 2: Are you a wedge of lemon, guy, Steve, lemon?
Speaker 10: Yeah?
Speaker 2: On your's a wedge of lemon? Oh no, put.
Speaker 14: Pineapple on it either?
Speaker 13: No, really boiler flavor? Well, but a kiwi fruit maybe?
Speaker 2: What about a bit of fie joa.
Speaker 14: Feature? Yeah, I suppose you could try that.
Speaker 2: It works with meats, It works with most meats.
Speaker 14: Yeah, yeah, yeah, we kievy fruit's okay too.
Speaker 26: Yeah.
Speaker 2: I don't know about key with fruit. I think often
Speaker 2: key with fruit gets bar on its looks. Yeah, people
Speaker 2: love chop chopping and chucking a pair of or chucking
Speaker 2: it in an American food you see when they users agardless,
Speaker 2: they said, but it never tastes that good. No brilliant, okay, Steve.
Speaker 2: Nice to hear from you. Think you Schnitzel for another hour.
Speaker 2: I've changed to coast brilliant. But they're playing songs about
Speaker 2: Schnitzel Stitzell for another hour. Goodness. Oh wait, one hundred
Speaker 2: and eighty today we were seeing Schitzel for the whole
Speaker 2: rest of the show. That's what you're going to be
Speaker 2: like jeepers, Oh eight hundred and eighty when sell what
Speaker 2: we like about them now because a lot listening. It's
Speaker 2: a perse that likes the flag. Get in touched Marcus
Speaker 2: till twelve, eight hundred and eighty, tatty and nineteen nine
Speaker 2: to to text until about Schnitzel at Schnitzel Thursday, Schnitzel Stitchel, snitchel.
Speaker 2: My aunt married the Italian his mother taught, who told
Speaker 2: me dishes to cook for schnitzel. You had teas of
Speaker 2: oil olive oil to the egg and whip it with
Speaker 2: a fork. Our tea spoone must be helps the egg
Speaker 2: to stick. Flour egg and bread crumb. The meat must
Speaker 2: be very tender, use tender eyes to beat meat thin.
Speaker 2: The best cheerz seu. I love Venish stitzel. It was
Speaker 2: my birthday, did a preference during childhood. I was so
Speaker 2: proud when my husband crumbed and cooked me schnitzel last week.
Speaker 2: Wonder if the name has led to it becoming popera.
Speaker 2: It's a sort of quirkiness to it. Fun to say,
Speaker 2: I agree, gene no standing room, drunk all get through,
Speaker 2: you won't get through. I should ring up the host
Speaker 2: on coast and they can say something to freak them.
Speaker 2: Who does coast at nights? Now their live was a
Speaker 2: pre recorded It would be great if we come up
Speaker 2: with a schnitzel song for them to play. Anyway, Poor Paul,
Speaker 2: it's Marcus welcome.
Speaker 27: Okay, there you're going good.
Speaker 2: Thank you Paul.
Speaker 27: That's good Snitzel Thursday lover, Now chicken Snitzel. Our boys
Speaker 27: have all left up. Have got three boys in their twenties,
Speaker 27: and their mum loves them to come home. And if
Speaker 27: she makes chicken and snitzel, all three boys will come home.
Speaker 27: And matter what the circumstance.
Speaker 2: That's funny, isn't it. That's kids for you.
Speaker 9: Wow, it's brilliant.
Speaker 27: It's brilliod. So chicken snitzel usually broccoli because mum used
Speaker 27: to make broccoli when there were kids, and tomato sauce.
Speaker 2: So the text goes out chicken stitz and they're all
Speaker 2: honing in as your talk.
Speaker 13: Is that right?
Speaker 2: How far are they coming?
Speaker 27: By the way, So we live in Bayswater and Auckland.
Speaker 27: They'll come from Howick Gillies Avenue.
Speaker 2: Wow, And well the Gillies and the Grafton's all right,
Speaker 2: But the third one is a long way in Auckland traffic.
Speaker 2: That's hard, I know, but.
Speaker 27: It's hard to be honestly. You can just it's it's
Speaker 27: a cheap meal if you because of course you have
Speaker 27: to flatten it out. Yes, so you can get through.
Speaker 27: You can get quite a cheap meal. But volume us.
Speaker 2: I've never done. Does your wife make cut the stitz herself?
Speaker 2: Because it must be quite hard to do that from
Speaker 2: a chicken.
Speaker 4: Yeah.
Speaker 27: What she does is she gets chicken breasts and slices
Speaker 27: them yep, long ways and then pounds them flat and
Speaker 27: goes from here.
Speaker 2: Brilliant. What a great parenting thing. So no matter what,
Speaker 2: the family always comes together for that.
Speaker 13: Yeah.
Speaker 27: Yeah, recommendation to listeners.
Speaker 2: I think you might be a super cooler, Paul, brilliant.
Speaker 2: How's that seems a good price at the Aussie pubs
Speaker 2: for schlitz? I guess it's a lost leader, eh, Steve Marcus, Welcome.
Speaker 3: Good evening, Marcus. I've got a sworn I heard you
Speaker 3: say no linees free. You must have hit the subject
Speaker 3: sweet spot.
Speaker 2: Oh yeah, happens once in a while, you know, yeah,
Speaker 2: well you know, you know it, you know sits up
Speaker 2: they light see well, I mean I'm going to Yeah.
Speaker 3: So I'm going to completely polarize the group. Who could
Speaker 3: go past the classic Cobbin Kosnitz.
Speaker 2: Well, I don't remember it so well.
Speaker 3: Oh, I'll tell you. As a kid in the eighties,
Speaker 3: I always used to, you know, lobby my parents to
Speaker 3: let me order off the adults menu rather than the
Speaker 3: kids one, because you know, the bee snits all stuffed
Speaker 3: with the cheese and the ham and all bittered and
Speaker 3: crumbed on the outside. I mean it's about, you know,
Speaker 3: one tenth of the size that it used to be
Speaker 3: now if you can find yourself a cop and go.
Speaker 3: But they were amazing. They were a brilliant, living, brilliant meal.
Speaker 2: Which Cobb and co. Are we talking well?
Speaker 3: The Coponca restaurants that used to be all.
Speaker 2: Over the b I think the pub which was which
Speaker 2: was your local.
Speaker 3: My local was the.
Speaker 28: One in Manikow, which which has long long since gone
Speaker 28: the way of the Dodo. But I believe you can
Speaker 28: still get it in Roata Rua, and I think they're
Speaker 28: still one in Talbo and one and Livin and I've
Speaker 28: definitely visited the road to Rua one and had that
Speaker 28: meal not.
Speaker 17: That long ago.
Speaker 2: I'm looking now at the menu they do do something
Speaker 2: called wicker wings, which I think slightly controversial.
Speaker 3: Realer comes from a wicker Cobb's.
Speaker 2: Original stuff Schnitzel beef schnitzel hand wrapped around ham and
Speaker 2: mozara cheeves panco, crumbed and fried with fries and salad
Speaker 2: thirty five dollars.
Speaker 3: The ultimate schnitzel meal.
Speaker 2: And the chips are in a little fry basket with
Speaker 2: a red and white checkered car kind of serviette rolled
Speaker 2: in there. And on top of the schtitzel is a
Speaker 2: wedch of lemon and a bit of watercress, and then
Speaker 2: there's a salad which is a bit of lettuce, then
Speaker 2: grated carrot and beetroot, and then sprouts, and then three
Speaker 2: slices of cucumber.
Speaker 3: Best radio description of an image I've heard all night.
Speaker 3: Thank you brilliant.
Speaker 2: That's not ai e. Second, Steve too, Firs. Steve Marcus, welcome,
Speaker 2: Thank you Marcus.
Speaker 25: He's Steve here.
Speaker 23: Yes.
Speaker 25: I started my butchery in nineteen fifty five with my father,
Speaker 25: and the only thing we had early days is someone
Speaker 25: mentioned to you before, was the bee follows. That's all
Speaker 25: we did in those times. But we used to use,
Speaker 25: as we called it in those days, the thick flank,
Speaker 25: but all the modern ones now call them the beef knuckle,
Speaker 25: and we just put it over the slicer and slice
Speaker 25: it all. But in the butcher shop we had a
Speaker 25: powder and we mixed it with water and made a nice,
Speaker 25: reasonable slurry and then put it in the butcher's crumbs.
Speaker 25: But people were saying the crumbs stick to the pan. Well,
Speaker 25: there won't stick to the pan if you treat it correctly,
Speaker 25: and that's put a reasonable amount of oil in your
Speaker 25: pan and have it warmish to medium heat. Put your
Speaker 25: meat in the pan and give it a wriggle. Turn
Speaker 25: it over. Then when it's sides done, and give it
Speaker 25: a wriggle. The crumbs will never come off.
Speaker 2: Okay. So when you say you used a slice, is
Speaker 2: it a bit like a slice of the carve to
Speaker 2: slice like a meat slice?
Speaker 17: Is that what it is?
Speaker 25: A meat slice? Yeah, okay, people call them bacon slices.
Speaker 2: Yes, okay, So on one of those it would be
Speaker 2: the knuckle.
Speaker 25: Yes, that's the one that's the best part of the
Speaker 25: buttock of the beef. It We used to use veal
Speaker 25: back in the sixties, but it got more expensive because
Speaker 25: the farmers were getting a better price for say two
Speaker 25: year old animals instead of up to one year old animals.
Speaker 25: And we used to use the veal then, but we
Speaker 25: had to change the beef. But nowadays I use when
Speaker 25: I go shooting a few deer and things, and I
Speaker 25: use nearly all my caps either in mince and snitzel,
Speaker 25: but I use cornflour on my meat and then because
Speaker 25: it's got a better stickability, and then in the egg,
Speaker 25: and then in the pancoke crumbs, Bengo.
Speaker 2: And venison. Stitch I gather is very good, excellent, love it.
Speaker 2: It's funny you save beef knuckle because as soon as
Speaker 2: you see the knuckle on the thingking of her hand.
Speaker 2: But actually it's the buttock, isn't It's the hind gord.
Speaker 25: But in Australia, I think they used to call it
Speaker 25: top rump. There's three big main cuts on the back leg.
Speaker 25: That's the top side, the silver side which got corn.
Speaker 25: But I see the silver sides cut up for snitzls
Speaker 25: in the supermarket and I think that's the wrong cut
Speaker 25: to use. It's the knuckle is a softer piece of meat.
Speaker 2: You've had a shot of the Canada geese. Yes, could
Speaker 2: you do the stitzel with them?
Speaker 4: No?
Speaker 25: I I roasted them. I boned them out and kept
Speaker 25: all the breasts up and rolled them with stuffing and things,
Speaker 25: and yeah there was a bit tough. I must have
Speaker 25: had an old bird or I think so.
Speaker 2: Could you? You could? You could you? There'd be enough
Speaker 2: meat though Schitzer with a Canada goose, would there?
Speaker 25: Yeah, you could do. I do it with fierce and
Speaker 25: breast mate. Yeah, slice them thinly. Yes, No, it's good.
Speaker 2: Did you say did you say did you butcher apprenticeship
Speaker 2: in the fifties.
Speaker 25: Fifty five? We never had a butcher's apprentice in those
Speaker 25: days com until quite late.
Speaker 2: Are you in your eighties?
Speaker 25: Put a six on it?
Speaker 13: Two?
Speaker 6: Yes, brilliant?
Speaker 2: Okay, good on you. Okay, and you have your heps.
Speaker 2: Haven't gone with your hunting?
Speaker 25: Yes?
Speaker 3: Have they?
Speaker 25: Yes, I've been duckshooting today.
Speaker 2: Brilliant. Nice to hear from you, Steve, Thank you, legend.
Speaker 2: Looking forward to return to Vienna a couple of months
Speaker 2: with Sir Vienna. Schnitzel, Sourkrachten mashed potato, Marcus beschnitz ever
Speaker 2: XXL restaurant Germany, not schitz and tits, Marcus, it's John Beckam.
Speaker 2: The seventies and eighties, stitz was really popular. Feed in
Speaker 2: the pub and Wellington. I remember the Clarendon that became
Speaker 2: Molly Moaned maloned and Dominion where More Wilson is now
Speaker 2: and the Lion Tavern now the thorned and New World
Speaker 2: Supermarket served with mushroom sauce and fries, just what you
Speaker 2: need to top of a few pints. I reckon a
Speaker 2: Schnitzel sandwich is the future. You start a food truck
Speaker 2: setting those name your price, check out one of the fairs. Brilliant.
Speaker 2: That's what all the food trucks were at the old
Speaker 2: Blue Bets say is at the Pentther's home ground. Anyway, Marcus,
Speaker 2: my favorite schnitz double crumb with lemon pepper, seizing hot pan,
Speaker 2: hot oil. My son dreams of cross four crumbed, his
Speaker 2: absolute dreams. Such a treat in our house, our favorite.
Speaker 2: Maybe if you're in Patterson had done Stitzel, the old
Speaker 2: hobby would have turned ou up because he was the
Speaker 2: missing Lincoln, just the minister and the in laws. Anyway,
Speaker 2: she's yeah, well goodness. A lot of people say it
Speaker 2: would be the last, the last meal. If they executed
Speaker 2: would be the Stitzel Leo, it's Marcus, welcome.
Speaker 4: Marcus uh and my favor is then to snakes you
Speaker 4: lads flat, then a piece of bacon across there and
Speaker 4: the cup of fla and the cheese and then rolled
Speaker 4: it and put him across. There was a very little
Speaker 4: bit of gravy and then gook away. For that's three years.
Speaker 4: It's nice.
Speaker 2: Wow, it's a lot of effort.
Speaker 4: Not much. Well, I can't delive that it's here comes
Speaker 4: the super markets dards and twenty two twenty three dollars
Speaker 4: al and run state, which after all, the only Mitchell
Speaker 4: comes from Tavenge Spring May and that sixteen dollars uh done?
Speaker 2: May not? Okay, Yeah, yeah, I have I have another
Speaker 2: deep dive into our finance of Stitzel. But I imagine
Speaker 2: if supermarkets and could process something in charge of premium,
Speaker 2: they will do that. They're repping this horrible plastic trays
Speaker 2: and glad rap Marcus U pub and christ Church Opa.
Speaker 2: This week the mior of Ale had dinner there tonight,
Speaker 2: ten different Schitzels. Delicious. I reckon this would be hard
Speaker 2: to beat. Funny old name for a pub, the Mirror
Speaker 2: of Ale. I think christ chich is going through a
Speaker 2: peach Stitzel phase. I'm looking at the menu now, public
Speaker 2: house and gaming chambers. I'll get rid of the poke's
Speaker 2: cheepers on Ricketon. There you go, Marcus. Good that you
Speaker 2: bring up your last meal question. I reckon For my
Speaker 2: last meal, I'd request a schlip sandwich brilliant marks the
Speaker 2: one only people have gone right off. Mushroom is completely
Speaker 2: because of the mushroom murder case, all gone off beef Wellington.
Speaker 2: Oh wait one hundred and eighty ten eight nine nine
Speaker 2: text Pete Marcus, welcome.
Speaker 22: Anyway, Marcus, Yeah, Sliths was definitely good feed. They thought
Speaker 22: you just put at the ear, granted a little bit
Speaker 22: of bread crumbs. It's actually quite a good to cheating
Speaker 22: meat because rather than a beef fift been of steak,
Speaker 22: you only got to take so much and so you
Speaker 22: so your body can digest it. It's actually pretty nice.
Speaker 22: I see I see it all the time. You have
Speaker 22: mess budders and mixed figi's and stuff from that, but
Speaker 22: haven't had it for a little mummies to cook on
Speaker 22: always on the farm like that. Gentlemen said before, if
Speaker 22: you can get two year old animals because they had
Speaker 22: a farm and he used to he could. He couldn't
Speaker 22: actually grade one for the free and enough land for that.
Speaker 22: You just get the next door neighbor ones. That are
Speaker 22: the ones that were empty. So were the next cat
Speaker 22: at two years old, so they basically were they should
Speaker 22: have been in calf and they would have been turned
Speaker 22: into cows. You can milk them, and they were the best.
Speaker 22: They were always Jersey cows. So that was the That
Speaker 22: was the so we always had the prime meat on dad's.
Speaker 22: Dad's freezer was always the best of the meat you
Speaker 22: could get. And Mum being Dutch, she could actually cook.
Speaker 22: She could do anything with meat. They're just they're just
Speaker 22: like butter in your mouth. She could cook anything come
Speaker 22: to meat. He just she knew how to cook meat.
Speaker 22: But she knew she knew how to cook the snitchel
Speaker 22: really well. But yeah, but they've also got cop and
Speaker 22: coat here and you plum off tooth.
Speaker 2: Really gosh, you got everything there com and coat.
Speaker 22: That ages as here and you plumb I was telling you.
Speaker 25: Here we go.
Speaker 2: You got what.
Speaker 22: Well, we had all the other ones. We got, you know,
Speaker 22: all the pizza huts. We've got K and C's and
Speaker 22: McDonald's and subway. We got're quite lucky, and we we
Speaker 22: pretty much got all the takeaways that you once or here,
Speaker 22: so we don't go too far to get it. But
Speaker 22: you have little rest restaurants, so we're pretty lucky. And
Speaker 22: you plumb a fire as you want food and it
Speaker 22: goes all these Indian places now and stuff. So we're
Speaker 22: pretty put a story. You don't go hungry and you plumber.
Speaker 2: Not much is going to make you move, is it.
Speaker 22: Oh that's not a bad little place. We don't get
Speaker 22: flooded out here. You got the mountain. He's not all bad.
Speaker 22: You've been here yourself. You don't mind it, do you know?
Speaker 2: I'm just thinking though you would never think of moving.
Speaker 22: Oh I thought they were going up to Hawkland years ago, buddy, Please,
Speaker 22: I didn't. Now it's just a big Hawkland's turning into
Speaker 22: a rattle up there now.
Speaker 2: Red Hole. What were you going to go up there for? Pete?
Speaker 22: I think they're buying a house up there and that.
Speaker 22: But just the way the councils Orkland is a good place,
Speaker 22: you know for the young ones, and that you didn't
Speaker 22: have that. Now how they have ruined Auckland City and
Speaker 22: they got all those more porks just trying to take
Speaker 22: money out of your wallet. It's not a nice place
Speaker 22: to be.
Speaker 13: Awkward.
Speaker 2: No more, you've got those what more? What more port?
Speaker 2: What's that?
Speaker 8: More porks?
Speaker 22: They sit on top of the buildings and seeing you
Speaker 22: to do something wrong, they'll I'll slip your ticket under
Speaker 22: there on your window wiper. It's just they're just money
Speaker 22: hungry place.
Speaker 2: Is this the words you've invented yourself?
Speaker 22: I always call them more, always call them more porks, always,
Speaker 22: always sitting up in the trees, waiting for you.
Speaker 2: A more pork is someone that just sits to wait
Speaker 2: to give you a ticket.
Speaker 22: Yeah, I call it like a bird. They're just watching
Speaker 22: all the time, just waiting for you so they can
Speaker 22: they say you've been over the over the white line
Speaker 22: or something. You go on the bus lanes. Auckland was
Speaker 22: a nice place to be right now.
Speaker 2: Who's who's told you? Who's told you about the more porksses?
Speaker 22: I always refer to councils or did you have a pete?
Speaker 2: Did you have a bad experience in Auckland?
Speaker 22: Oh no, just what it's gone. I know I'm got
Speaker 22: a sister up there and it's got there all the time.
Speaker 22: But now I'm not interested now if you go up
Speaker 22: there and we'll have that ruin the center of Auckland
Speaker 22: before the bus lanes and all that. So how old
Speaker 22: they're taking all the parking away? All the businesses are
Speaker 22: struggling there. The council hit the councilor.
Speaker 2: Says, listen to too much talkback Pete, Auckland, that downtown's thriving.
Speaker 22: Now, no, no, I've ruined it before.
Speaker 2: We get when when were you last there?
Speaker 22: Pete put four years ago?
Speaker 2: Now exactly, you're more pork. Yeah, I feel like it's
Speaker 2: goes to defend Auckland from Pete's judgment. You're seeing your
Speaker 2: own bus terminal. Pete's a disaster in your plymouth for
Speaker 2: the people on myth wandering around abusing people.
Speaker 22: Ah, city's got that now they're trying to they're under control.
Speaker 22: But it's not really a council. It's more of a
Speaker 22: social thing.
Speaker 2: Okay, Well blame Auckland. Then, Marcus, we were texting about
Speaker 2: the citty at the Mirror of Ale was spot on.
Speaker 2: Had a chicken shitty there last night was the best
Speaker 2: pepperclen and whiskey sauce.
Speaker 10: Oh my god.
Speaker 2: Ten out of ten, Marcus we might have eat reased
Speaker 2: in you Plymouth, but we ain't got a kmart and
Speaker 2: the CBD is dead Marcus. And of course with venice
Speaker 2: literally related to pair it with an alsaus one or
Speaker 2: something like a pino gree perfect. We went to the
Speaker 2: opening of the Miror of Ale lovely pub. Emma sits
Speaker 2: in a toasted samad'reing a croissant, Marcus, doesn't all you
Speaker 2: could eat? Buffet comes your last meal, James, Marcus, Peace geld.
Speaker 2: Try to for sure that Eiron Patterson will go away
Speaker 2: for a long time. You could find yourself out of
Speaker 2: trouble as they're still deliberating the final outcome. Oh we're
Speaker 2: a radio station us that we're not an Australian radio station,
Speaker 2: so they won't be listening to us. I can promise
Speaker 2: you that best crumb for schnitzel is crushed corn flakes.
Speaker 2: Twenty two to ten. Graham, Marcus, welcome, How are good, Graham?
Speaker 20: A question for you regarding the sitzel as well. There
Speaker 20: used to be in christ Huge two common coats that
Speaker 20: I can remember, One on the corner of Holy Road
Speaker 20: and Springfield, and the other one was the Bush and Center,
Speaker 20: and one a road and Bush and one A and
Speaker 20: Ricketton Road. They both had good snitzel. But we now
Speaker 20: have only one common con christ Shut. It's high numbers
Speaker 20: in Creanford Street right at the northern end of Quienford Street.
Speaker 20: What does anyone knows who any other common coast that
Speaker 20: still can do sitzels.
Speaker 2: So you want to know how many are in christ Jets?
Speaker 13: Right?
Speaker 20: Well, if there's any others then two?
Speaker 2: Well there's one hour true is now? Isn't there one?
Speaker 3: Now?
Speaker 9: Okay? Yeah? Sorry?
Speaker 20: One now common Cove you Cuckford Street, that's Pepinui right yeah,
Speaker 20: Pepper area, Yes, And there used to be another two.
Speaker 20: There was one in Holly Road and Springfield another one
Speaker 20: that sorried not holding three for Holly and Caledonian, and
Speaker 20: you see another one in the.
Speaker 2: It's just the one now. Yeah, it's a bit of
Speaker 2: a thing. I mean, it's come back, but it just
Speaker 2: seems to be, you know, it seems to be.
Speaker 16: Yeah.
Speaker 2: I think probably the world's past Cobb and copec By
Speaker 2: a little bit, hasn't it.
Speaker 9: Yeah?
Speaker 28: Probably?
Speaker 20: And the other question, if you can answer me, how
Speaker 20: many Valentines are restaurants are around Seoul? I know one
Speaker 20: in first streets again, used to be a lot more.
Speaker 20: Are they gone as well?
Speaker 10: Do you know? Yeah?
Speaker 21: I can't tell you, okay, only.
Speaker 2: Why rail Road North Auckland, Monaco, Hamilton. That's its Hornby Hornby.
Speaker 20: Yeah, Charmers Street Hornby, that's it.
Speaker 2: You wouldn't get You wouldn't get a stitch at a
Speaker 2: buffet though, would you?
Speaker 25: No?
Speaker 2: No, why not? Because you can't cock it? Why wouldn't
Speaker 2: you get one there?
Speaker 20: I don't know, but yeah, I think there's only the
Speaker 20: one common cone now. Doesn't that there was any other
Speaker 20: ones in the South Island?
Speaker 4: No?
Speaker 2: Oh, hang on, I think one of the INCA ones
Speaker 2: might be a cob and Co one of the Licensing
Speaker 2: Trust ones with an old train, old model train that
Speaker 2: goes around the top. Maybe they don't call it a
Speaker 2: cob and Co anymore.
Speaker 20: One way to go three hundred and sixty five miles
Speaker 20: for cross.
Speaker 2: Oh, that wasn't your question. You said, are there any
Speaker 2: other in the South Island?
Speaker 20: You didn't.
Speaker 2: I'll let you go, Graham ask a question, then they
Speaker 2: try and trap your like's too far? Goodness me? Last
Speaker 2: year I went to a topless waitress Barren Perth on
Speaker 2: Tuesday with Snitty's with titties that's some paulsa Cleue. That's
Speaker 2: a franchise now it's in Melbourne End Perth. Concept seems successful. Hello, Beth,
Speaker 2: it's Marcus. Welcome.
Speaker 10: Hello.
Speaker 29: You were talking about snitzel. Now I've got a recipe
Speaker 29: for cheap fake snitzel. I like, I like to toast
Speaker 29: two bits of bread. I like to take an apple
Speaker 29: and I will slice very thin slices and fry them
Speaker 29: in the frying pan and then put pastrami and the
Speaker 29: christy apple perstrami, crispy apple and the top of the
Speaker 29: toast on oh bes snitzel. Ever, no one ever thought
Speaker 29: to put apple and pastrami together, but I do, and
Speaker 29: it's wonderful.
Speaker 2: Wow, So we should bread that's toast and then you've
Speaker 2: got the apple and the pastrami in the middle. Yeah,
Speaker 2: did you invent when.
Speaker 29: You do layers of it? You do layers of it.
Speaker 29: And what you do when you fry your apple? You
Speaker 29: do one thick bitter apple that's your juicy apple, and
Speaker 29: you do thin, crispy, brilliant and you do layers.
Speaker 23: Yeah.
Speaker 2: Wow, how long you doing that?
Speaker 14: For years?
Speaker 2: Put it on your bit. Nice to hear, Shawn, Marcus, welcome.
Speaker 16: Look the best literally can get is if you can't
Speaker 16: get wag you meat, then the best meat you can
Speaker 16: get then there is a Jersey Hereford cross, probably about
Speaker 16: eighteen months old, and that is probably the tenderous meat
Speaker 16: that you'll ever find.
Speaker 2: The wag you do a stitzel.
Speaker 16: Yes, it's just a cup from where the butcher cuts up.
Speaker 20: So if you've got a good butcher, you'll get good steaks.
Speaker 2: But the butchers, most butchers do they stock wag you.
Speaker 16: No, it's a fairly rare commodity now. But there are
Speaker 16: some farmers. I used to know one up and not
Speaker 16: quite tire way that he specialized in it, and his
Speaker 16: meat was was actually prized all over Northland.
Speaker 2: Because is pretty hard to maintain. I mean, it's a
Speaker 2: pretty tough way to bring up cows, isn't it.
Speaker 13: No, it's a breed.
Speaker 16: As a it's a breed with its own identification, and
Speaker 16: you can breed them and mistray up there just before
Speaker 16: you get the quite tire. He had a herd of them.
Speaker 2: But you're going to have special diets, don't you, for
Speaker 2: them to get that marbling.
Speaker 16: No grass feathers all right?
Speaker 2: I thought they all inside being fed beer and stuff.
Speaker 2: I thought it was quite specific.
Speaker 16: That's for a Japanese market. But if you like to
Speaker 16: grow and feed them, yes you will get a totally
Speaker 16: different meat. But that's cat of status.
Speaker 2: Because you is just WEGU is Japanese cattle, isn't it
Speaker 2: with the marbling?
Speaker 16: Yep, yep, yep, yep.
Speaker 2: Okay, because I know that I don't I know that
Speaker 2: the Japanese do have schnitzel. Is it called tanatsa? Was
Speaker 2: something I think they've seen that at restaurants. Oh, we'll
Speaker 2: talk more about that. Also, actually get in touch. Here'll
Speaker 2: twelve oh eight hundred eighty ten eight nineteen nine text.
Speaker 2: It's all about Schnitzel, Schnitzel, Schnitzel, Schnitzel. The I thought
Speaker 2: was very specific. To get that marbling, other they had
Speaker 2: to be inside and do it all sorts of weird
Speaker 2: things to it to get the marbling.
Speaker 13: That.
Speaker 2: By the way, there is a New Zealand WEGU Breeders
Speaker 2: Association which is a member of the World WAGU Council.
Speaker 2: I like to see their memo on the snitzel ten
Speaker 2: from ten oh way eighteen hundred and eighty ten eighty
Speaker 2: nine nine to two to text it's all about Stitzel tonight.
Speaker 2: Anyone cooked vegetarian schnitzel. You're right about that or you're triggered.
Speaker 2: You're gonna cope if I talk about that. I think
Speaker 2: there is such a thing. Ozzie Butcher is tama Kee
Speaker 2: sales wag you. Marcus put it on a Wellington as
Speaker 2: a common a few years ago on Cobham Court. I've
Speaker 2: had coach Schnitzel. It's very good. Anyone had Ostra's Stitzel?
Speaker 2: Where weere Stitzel's? What are we going? Abbit Stitzel? Marcus
Speaker 2: besch schnitch besh best snitch recipe coated with flour, then
Speaker 2: egg milk, half a kappa parma jaro and pepper, leave overnight,
Speaker 2: cook and butter two minutes. Johnny's the best crumbed coning
Speaker 2: for Schnitzler's dried sage and onion stuffing mix. It's all
Speaker 2: go and if you want to be a part of it,
Speaker 2: my name is Marcus. Welcome hddled twelve. Oh wait eighty
Speaker 2: it's all happening on Coronation straight. Wow. Oh what legs on?
Speaker 2: I forgot? And Thursday? I forgot it was an early game?
Speaker 2: Was it just one match tonight? I didn't even read
Speaker 2: my memoy. I'm stuck on Coronation. I love a bit
Speaker 2: of eg On in the background. Oh with the slow
Speaker 2: remote fifty two. I gotta have the channel right because
Speaker 2: otherwise it just jumps ahead. I've gone too high. I'm
Speaker 2: going to get back. Oh, Panthers and Bulldog? Is it
Speaker 2: pen with Canterbury?
Speaker 27: Is it?
Speaker 2: Can we built?
Speaker 16: Oh?
Speaker 2: Okay, what top the table versus eighth visit? I got right?
Speaker 2: I was raining here, got rain fade flip Martin, it's Marcus, welcome.
Speaker 2: Can you bring it up on the other storks?
Speaker 11: Hi, Marcus, it's Martin.
Speaker 2: To Hi Martin. I like the sound of you already.
Speaker 2: I like the way you're coming in quite enthusiastic.
Speaker 11: Oh yes, yes, Well, I just had a small snitzel
Speaker 11: thing to talk about. I haven't really had much traditional snitzel.
Speaker 30: But I don't know if other people do this, but my.
Speaker 11: Mother makes the snitzel where there's no bread crumbs or
Speaker 11: anything like that. She like uses like milk biscuits as
Speaker 11: the crumb, and you got to like fry it in
Speaker 11: a really low temperature, otherwise you've burned the biscuit. But
Speaker 11: it's phenomenal. It's like sweet and savory snitzel.
Speaker 2: And where she from? If that's not a two specific questions,
Speaker 2: will you Martin?
Speaker 11: No, no, no, My mother is a Shanghaaneese from China.
Speaker 2: Okay, So the milk biscuit, I don't know what that is.
Speaker 11: Oh you know the Arnot's milk biscuits.
Speaker 2: Oh yeah, like a milk, like a milk like a
Speaker 2: milk errarow root or something. Yeah, I do know exactly,
Speaker 2: Like yeah, okay, yeah, so she'll she'll bang those with
Speaker 2: a with a rolling pin and she'll dip. Is it
Speaker 2: pork or is it beef? Or is it chicken?
Speaker 11: She does it with pork and chicken.
Speaker 2: Did she invent it or is that some traditional dish?
Speaker 11: I have never seen it outside of my home, and
Speaker 11: I just I think it's genius and I cook it
Speaker 11: myself sometimes these days it's very difficult because you burned
Speaker 11: the biscuit very very easily. If you don't get it
Speaker 11: get the oil right, what are you cooking it in?
Speaker 11: Just like you know, a canola oil?
Speaker 27: Whatever I got on hand?
Speaker 2: Okay, And I don't want to focus in on your mother,
Speaker 2: but does she have a special name. It hasn't got
Speaker 2: like a special name. It's like she doesn't say something
Speaker 2: that would mean that it's actually a thing. It's just
Speaker 2: something she calls it. Here she got a name that
Speaker 2: she calls it.
Speaker 11: No, she just I think I think her deal was
Speaker 11: was making it for me, was that I really liked
Speaker 11: those biscuits when I was young, and and she just
Speaker 11: like I loved them, and then she was just like, oh, well,
Speaker 11: because she also makes like traditional I guess, like the
Speaker 11: the Japanese Cartsoo chicken, which is like you use Britain
Speaker 11: Japanese bread crumbs, and then she just sobbed in the
Speaker 11: biscuits and and then it just worked.
Speaker 2: And the sweetness is not off putting.
Speaker 11: No, it's it's like that it's like perfect sweet and
Speaker 11: savory blend because like the way the biscuits get I
Speaker 11: guess the biscuit crumb gets cooked, it just makes it
Speaker 11: like roasty, I guess, kind of toasty and roasty.
Speaker 2: Okay, And does she put lemon on it?
Speaker 11: Uh no, no, No, it's just you just eat it
Speaker 11: as is.
Speaker 13: Well.
Speaker 2: It sounds delicious, Okay. Appreciate that, Martin, tek you very much.
Speaker 2: That's a good call, extremely good cool. When I thought
Speaker 2: milk biscuits I thought, for what was those biscuits like
Speaker 2: out of milk powders that would taste weird. Hey, this
Speaker 2: is CHITZI thursd. I apologize for those people that are
Speaker 2: schnitzeler phobes, but you don't need to test. But text
Speaker 2: me and say you're going elsewhere. You people, just listen
Speaker 2: for as long as you want. Right, No, no one's
Speaker 2: forcing you to listen. But if you've got to tune now,
Speaker 2: you don't need to tell me that seems to be
Speaker 2: slightly immature and slightly weird. Right, that's just my suggestion
Speaker 2: to you. There is no screw in the league, the
Speaker 2: Bulldogs versus the Panthers, but it's not raining and that's
Speaker 2: a surprise. Be a good game. This actually, factually I
Speaker 2: think it's first versus eight. So I'll just check the
Speaker 2: n r L log for your people, but get in touch.
Speaker 2: It's all about Schnitzel. Eight hundred eighty ten eighty nine
Speaker 2: two nine to text. I'm on the ladder. I'm on
Speaker 2: the letder. Bulldogs are first, Panthers are eighth. There we
Speaker 2: go be a close game. No won't, yes it will, No,
Speaker 2: it won't, yes it will. Panthers are the tear. The
Speaker 2: ten points to the Bulldogs would be my prediction. They'll
Speaker 2: have given everything last weekend to take down the Warriors
Speaker 2: and traveled a lot. Hey, it's all about Stitzel variations,
Speaker 2: different restaurants, the Aussies the faith because they seem to
Speaker 2: be mad about chicken stitzel, which we don't seem to
Speaker 2: do so much here. A part from that family in
Speaker 2: Beach Haven is that where they were, everyone comes for
Speaker 2: miles around anyway. So that's what we are talking about tonight.
Speaker 2: If if you've wanted a talkback show to just be
Speaker 2: about schnitzel, well it's your lucky stars. Tonight's to night people,
Speaker 2: because that's what we are talking about tonight. The Aussie
Speaker 2: seemed to love it. Marcus, can you please put the
Speaker 2: Stitzel arrowroot milk biscuit instructed on your Facebook page? Only
Speaker 2: caught the end, we'll hopefully shure. Do you think she
Speaker 2: just had the hell out of the packet of biscuits
Speaker 2: with a rolling pin then covered them in the cover
Speaker 2: the Stitzeland the arrow root biscuits, that's my take. You
Speaker 2: might know something else about that done that you go wrong?
Speaker 2: What about that Swiss restaurant in Hamilton that Calvin Ranger
Speaker 2: I said they sue the sits on a bed of rice.
Speaker 2: Are surprised by that, but yes they certainly, because the
Speaker 2: Ossie stitchell is everywhere. It's like their national dish, or
Speaker 2: palmi or palmer as they call it. Mainly a chicken
Speaker 2: one hair not so much, but give it a year
Speaker 2: or two, I reckon it's going to take over. That's
Speaker 2: my prediction. That's my ten yearly prediction. Seems to be
Speaker 2: the food for now. So if you want to comment
Speaker 2: on that, that's what we're about. Oh, eight hundred and
Speaker 2: eighty ten eighty. Do you think wallaby stitzel could be
Speaker 2: a thing. I think it certainly would be. Any meat
Speaker 2: is good because you bet you bag it long enough
Speaker 2: and then you can actually get it soft and tender.
Speaker 2: I'm vegan. I make a tofah stitchel. There's the same
Speaker 2: textures chicken schnitzel, and flavor it up how you want it.
Speaker 2: It's perfect. Oil can Arroon good on your oil can arn.
Speaker 2: He'll be a guy that clicks oil cans. It's a
Speaker 2: great talkback named oil can Arron. A slitzele sandwiches perfect.
Speaker 2: The next day either on fresh or white bread, or
Speaker 2: on thinly sliced vogels with leftover colsal a little bit
Speaker 2: of mayonnaise. My mother used crushed corn flakes as a coating,
Speaker 2: nice and crunchy. The green parrot did a fantastic schnitzel.
Speaker 2: Is it closed or changed? Donus not quite sure what
Speaker 2: the status is there. I buy Wag You at Karma
Speaker 2: or four square farg Ard at Telebee's and vacuum packed
Speaker 2: like all their meat. Their meat is nice and tender.
Speaker 2: Most four square shops up this way have hellibies that
Speaker 2: can keep meet. Now Thanks Sharon Graham Norton's red cherry
Speaker 2: heading down under. Who's dumb enough to sitt in his
Speaker 2: red cheer poky cake breasts use a steak tender eyes,
Speaker 2: a lovely schnitzel. Americans called crumb schnitzel chicken fried steak. Laurie,
Speaker 2: it's Marcus, welcome.
Speaker 6: Yeah, I'm Marcus. Yeah, I think old crumpy he be
Speaker 6: rejoicing and being called daddy. Did you did you pick
Speaker 6: up on that the NATO guy I referred to him.
Speaker 2: As yes, I saw something about what happened.
Speaker 6: That was still when they used the F word okay
Speaker 6: to the others, and I think that the NATO I
Speaker 6: was one of the chief officers there says Daddy has
Speaker 6: to talk tough sometimes, you know.
Speaker 2: And then I saw I saw the Queen of the
Speaker 2: Dutch Queen rolled arise or something that was focused upon
Speaker 2: as well.
Speaker 6: But yeah, there was a favorite of Rye rolling going on.
Speaker 2: You gotta be keithing because he's vindictive anyway.
Speaker 6: Oh yeah, yeah, but the patching on the snittle, we
Speaker 6: prefer it sort of done as a stir fry, Yes,
Speaker 6: in the rock and then you're throwing all the all
Speaker 6: the greens and the corn and say sauce and stuff
Speaker 6: like that, you know, brilliant.
Speaker 2: But that's a different show, the stir fry show.
Speaker 6: Yeah, yeah, well just but it's just as convenient, you
Speaker 6: know that you buy it as Schnitzel. But yeah, it's
Speaker 6: nicely sliced and the there is still a or the
Speaker 6: Cobb and color and pre and Palmi. I think we
Speaker 6: got renamed the Cob and just it's still operating. And
Speaker 6: I did just have a check online. They did they
Speaker 6: are still doing the Snitzel as well.
Speaker 2: Sounds like a franchising case to me. If they change
Speaker 2: the name like that, sounds like you have to pay
Speaker 2: money to belong to it or something there.
Speaker 6: Actually, on the online review from somebody that just had this,
Speaker 6: what was was very unflattering what they say. Oh, I
Speaker 6: think it was the toughest bit of me.
Speaker 2: Okay, okay, Laur, I gotta leave it. David, thank you,
Speaker 2: Kennot's Marcus welcome, Yeah, kid.
Speaker 24: Welcome, Hi mate, yep, thank you.
Speaker 9: What enjoins me?
Speaker 24: I only tuned in about half an hour ago, so
Speaker 24: you may have already covered off on this this, so
Speaker 24: just cut me off. But when we were kids, and
Speaker 24: I'm talking.
Speaker 27: The sixties, we used to have our mother used.
Speaker 24: To make what he called weenus.
Speaker 27: And it was beautiful.
Speaker 24: It was a beal tat that used to be out
Speaker 24: about the butcher's and you had it, you know, you
Speaker 24: had it. It was spread crumbs and egg and breadfruns
Speaker 24: and it was beautiful, with a little bit of tomato sauces,
Speaker 24: because kids do that, you know. I had also lemon,
Speaker 24: a slice of lemon, and when it was cooked I
Speaker 24: compared to beefs into what we get now. It was
Speaker 24: quite a pale meat, but it was really tender and
Speaker 24: really beautiful. But these days, oh and the original weness
Speaker 24: snittle I think comes from either Austria or perhaps Germany
Speaker 24: or even Switzerland. And when I was in Europe passing through,
Speaker 24: I think I think remembory that Switzerland's I haven't been
Speaker 24: to the other three that I mentioned. I'm sure I
Speaker 24: had a spittle, an original witness mistle. But these days
Speaker 24: when I go shopping, I buy two or three beef
Speaker 24: thistles a week because they're so you know, heavens with
Speaker 24: mashed potato peas and you know, prior tomatoes or or
Speaker 24: if you can have it with vegetables. Sometimes I'll have
Speaker 24: it with homemade chips and eggs. And it was the
Speaker 24: small summer, which is a bit of a crime because
Speaker 24: have you put too much you know, liquid sauce like
Speaker 24: rada and it kills the Christmas.
Speaker 2: Yes, you don't kill the just just touching back, seping
Speaker 2: back around to the veal. Are you saying veels not
Speaker 2: as available now?
Speaker 27: Yeah?
Speaker 24: No, no, I think all the deals top deals exported
Speaker 24: probably right, very very hard to go. You know, you
Speaker 24: certainly don't see the supermarkets that I've said that I've
Speaker 24: seen beal cuts, and you certainly don't see veal sits.
Speaker 2: We might find out what's happened to the field. I
Speaker 2: know that some people thought it was cruel and opposed
Speaker 2: to that those ways, but you'll look into that, because
Speaker 2: I don't know what's happened to the veal either. I
Speaker 2: never loved the taste of veal, but I am aware
Speaker 2: that the real venus Snitchell is with veal. But because
Speaker 2: something that we're keeping the crates where they say their
Speaker 2: skin doesn't go anyway, I don't know too much about that.
Speaker 2: The young calfs what was really got to be a
Speaker 2: year old yesterd the year old. I think some of
Speaker 2: them are just days old. Uh oh no, screw on
Speaker 2: the rugby league at the zero zero zero zero and
Speaker 2: looking forward, it's all about winner. Schnitchel or Schnitzel. Actually
Speaker 2: at Schnitzel Kenny's Cafe and Courtney Place with all the
Speaker 2: cabbies late at night was a great venue for Stitzeland.
Speaker 2: A fried egg, especially if he had a skinful Marc
Speaker 2: is best prep for beef. Schnitzeler's place on a well
Speaker 2: oiled chopping board with mushroom, Brussels sprouts and avocado and
Speaker 2: tilt up above the rubbish. But it all slides off
Speaker 2: very easy into the bin the bee schlitz levery generous,
Speaker 2: serving with mushroom sauce and a good country pub, coldate
Speaker 2: pub and Canterbury very friendly too. My mum gave by
Speaker 2: visiting uncle Winner STIPs were in the sixties, which he
Speaker 2: really enjoy In fact, he said i'd really he said,
Speaker 2: I really like that fish that's from marg There we go,
Speaker 2: please you remember it all those years, sus it. It's Marcus.
Speaker 17: Welcome, Hi Marcus.
Speaker 31: I never knew snits always made from little curves.
Speaker 2: Now I thought you're a chef.
Speaker 31: Yeah, but no, we never had been a snitzer over
Speaker 31: in England. No, no, I thought it was diver or goat.
Speaker 31: I never knew it was little baby curves.
Speaker 2: I think you can do with anything, but the winner
Speaker 2: Snitchell is the young calves. Yes, I might see that
Speaker 2: has been slightly cruel.
Speaker 25: Life, very very cruel.
Speaker 2: But anyway, take the wood from your sails, though, suste.
Speaker 31: Well you can get these proper, you know, adult cows,
Speaker 31: beef that's been bashed into a snitzl.
Speaker 2: Bang bang bang with that hammer with the crosses on it.
Speaker 31: So we used to have a bowl of flour, you know,
Speaker 31: low bowl, a bowl of mashed up egg and then
Speaker 31: a bowl of bread crumbs, and you'd have to swap hands.
Speaker 31: So you have to use a fork to put it
Speaker 31: in a flower. Some people use their bare hands, and
Speaker 31: I think that's disgusting. So use a fork or two forks.
Speaker 31: Put it in a flower, yeah, or tongs in the
Speaker 31: flower both sides, then dip it in the egg. Then
Speaker 31: from there you've got to put it in the bread crumbs.
Speaker 31: And then from there, of course, you put on a plate,
Speaker 31: stack them up on a plate and then fry them.
Speaker 31: And a nice oil. I've turned to rice bread oil,
Speaker 31: of course, which smells lovely and I think it's much
Speaker 31: better for you.
Speaker 2: So it's quite controversial these days oils. A lot of
Speaker 2: people getting quite radicalized about oil.
Speaker 31: Yeah, well I won't tell you what happened to my oils,
Speaker 31: thank you. I'm now onto rice brand. And so with
Speaker 31: a big pile of mashed potato and a big pile
Speaker 31: of poles law.
Speaker 2: Colcl's traditional. That's good point.
Speaker 31: Lovely, Yeah, goes well together, quite easy and quick five
Speaker 31: minute job.
Speaker 2: Last heaven Susante.
Speaker 31: When we were kids on the phone.
Speaker 2: This is like forty years ago. Cheapers some more recent stories.
Speaker 31: That's nice of you.
Speaker 21: Have.
Speaker 2: Have you had it all those years?
Speaker 31: I don't really eat me now, you know. Might have
Speaker 31: a sausage occasionally, quite like well cooked.
Speaker 2: What you go to sausage?
Speaker 31: Oh well you need really? I like the pre cooked
Speaker 31: one quicker. You throw them in the pen and cryst
Speaker 31: them all.
Speaker 2: You've come a long way from your shifting days. Just
Speaker 2: wanting to a quick, pre cooked sausage.
Speaker 31: Still love my mesh potato with lots of butter, brilliant
Speaker 31: and lovely.
Speaker 2: We'll do a shinshed potato. I'm going to ghost, is it?
Speaker 2: But nice to talk to you. We'll do a shin
Speaker 2: mashed potato one night soon. I reckon you're going to
Speaker 2: put a whole shoe out of that venus snitch isn't calf,
Speaker 2: it's suddenly cut beef. I think finished is the calf affect?
Speaker 2: Chick someone's texted through a cousin of schnitzel. Is the
Speaker 2: chicken kiev?
Speaker 3: That's right.
Speaker 2: You don't hear about that so much. Get in touch,
Speaker 2: Marcus beat five eggs, six cloves, crushed garut and salt,
Speaker 2: parsley soaked schlitzel and the egg overnight flour dip back
Speaker 2: and egg garlic mixed crumb called Italian Schlitzel pan fries
Speaker 2: with lemon wedge easy so tender and tasty Schlitzel cut
Speaker 2: in the strips and rolled up with bacon strips placed
Speaker 2: the castle. Auditions have been of milk in the base,
Speaker 2: then squeezed white bread and milk and place the mush
Speaker 2: out over the bacon shits and rolls with baked in oven.
Speaker 2: Twenty seven past ten, Lili, it's Marcus good evening.
Speaker 26: Oh hi, Marcus. A veal snitzer is my go to
Speaker 26: when I go to Australia because you can't really buy
Speaker 26: it here?
Speaker 2: Do you know why you can't, Lily, do you know
Speaker 2: why you can't?
Speaker 26: I don't know why. It's it's milk fad, isn't it
Speaker 26: it's milk fed calves.
Speaker 2: Yeah, I know it's calves. I know if it's generally
Speaker 2: carves milk milk fed.
Speaker 13: But you know I was.
Speaker 26: But my daughter always gets the veal when I go
Speaker 26: over there. So that's my go to dinner when I
Speaker 26: go over to Australia. Because you can't really buy it here.
Speaker 2: Where do you go to get it? Does she cook it?
Speaker 2: Or do you go out somewhere?
Speaker 25: Oh?
Speaker 26: No, no, no, no, she buys the veal and make
Speaker 26: it up at home. Yeah, it's beautiful, but also like
Speaker 26: ficken Stitzel is very nice as well. You know, you
Speaker 26: get one chicken filet, you can make heaps of snitzel.
Speaker 6: Out of that.
Speaker 2: Well, the ausies are made on chicken snuitz So it
Speaker 2: seems to be everywhere you go, every club or everything,
Speaker 2: it's all chicken schnitzel, it seems.
Speaker 26: Yeah, well I make it here. It's one of my
Speaker 26: go to dinners, you know. I mean if you make
Speaker 26: chicken snitzl and a potato morna and a nice salad,
Speaker 26: I mean it's.
Speaker 30: A nice meal.
Speaker 2: What's the potato?
Speaker 26: I always tep lemon juice on it.
Speaker 2: What's a potato morna? Again?
Speaker 26: Potato mornai is just onions and sliced potatoes and then
Speaker 26: you actually put cheese slices on and then you put
Speaker 26: cream and then you bake it in the oven.
Speaker 2: Where's your daughter in Australia?
Speaker 26: She's about an hour and a half out of Sydney.
Speaker 26: And I've got another one in Sydney and which rich. Yeah,
Speaker 26: we're going there for Christmas. But it's always my go
Speaker 26: to when I go over there, because you really can't
Speaker 26: get this here north.
Speaker 2: South or west south, below Woole and.
Speaker 26: Gong Ah, just just past what's so terrible?
Speaker 2: Oh yeah, okay.
Speaker 25: Along that coastline.
Speaker 2: It'll be hot at Christmas though, won't it.
Speaker 26: Yeah, But they're all their condition and everything anyway, of
Speaker 26: course they.
Speaker 2: Are nice to talk. Lillie. Thank you for that. Six
Speaker 2: tore the Bulldogs up over Penwith's been an extremely exciting
Speaker 2: game and some incredible skills. It's going to be quite
Speaker 2: just to see if Penwick can now see how far
Speaker 2: off the pace they are with this game. This is
Speaker 2: one versus eight. I reckon it probably should be on
Speaker 2: our flag. It's a jiant but of schnitzel look good,
Speaker 2: wouldn't it. The Dennis and Dog and Westport make a
Speaker 2: true beautiful schitzel with a creamy mushroom sauce. I'm so
Speaker 2: inspired by this conversation. I'm definitely making a shitzel for
Speaker 2: dinner tomorrow. A great topic starving now, Cheers, Jackie Marcus.
Speaker 2: The thingside of peas a lot of mums seemed to
Speaker 2: suddenly start dishing up weddish stitzel to us kids in
Speaker 2: the sixties. I remember thinking it tastes amazing so much
Speaker 2: being the usual whole food she fed us. My memory
Speaker 2: is she learned about it watching Graham Kerr, the chef
Speaker 2: on the Galloping Gourmet TV show. It's Gary, Thanks Gary.
Speaker 2: So it's all about schnitzel. They're seem to be big
Speaker 2: in the sixties. It's come back again, but not as
Speaker 2: big as there's in Australia, where it is the national dish.
Speaker 2: Fact Marcus, of course we have schnitty night here South Australia,
Speaker 2: chicken or beef, a meal out at the pub, one
Speaker 2: schnitty and chips, veal send a beer cheaper than buying
Speaker 2: all that at home. My neighbor eats out cheapest snitty steak,
Speaker 2: et cetera, then cooking at home. It's from Wendy in Adelaide.
Speaker 2: So it seems that all that, it's all anyone eats
Speaker 2: in Australia is snitty and chips. There's even songs about it.
Speaker 2: Halftime in the Rugby League. The Bulldogs are up six'.
Speaker 2: Two tremendous first. Half two very good teams playing at
Speaker 2: que and tense. Level good. Evening Hewitt's, marcus.
Speaker 13: Welcome marcus Is hugh The rabbit, Man i'm driving across
Speaker 13: a farm paddock somewhere they Ow jackie hunting. Rabbits do
Speaker 13: you believe? It AND i wanted to talk to you about.
Speaker 13: Schnitzel and that's Because Nadia limb has got a fantastic
Speaker 13: recipe for rabbit snitchell, goodness goodness me all the ways
Speaker 13: you can eat a. Rabbit and she did a program
Speaker 13: there late husband went out shot the. Rabbit that's not
Speaker 13: necessarily how it. Goes some women going and she drained.
Speaker 13: Rabbits But nadia's husband went out and shot a rabbit
Speaker 13: and then naw the gathered, that skinned it and appeared
Speaker 13: it and tossed it in a bit of, flour egg
Speaker 13: and panco bread crumbs wet in the frying. Pan hate
Speaker 13: presso rabbits nut.
Speaker 9: Silk so it's not.
Speaker 2: Much you're a recipe because it's just pretty much. Standards
Speaker 2: it just bread crumbson, flour, milk, flour, eggs bread crumbson.
Speaker 13: Panco right What and the lady who found you last
Speaker 13: night perhad if you wanted to get hold of me
Speaker 13: with regard to some, food she can just protect me
Speaker 13: through My facebook. Page ego hunds a Ro And i'm
Speaker 13: dropping off a couple of sheet next week To Cameron
Speaker 13: harrison butcher's and there's a couple of ferreal sheep that
Speaker 13: five of. Them make sure that that's someone where they shouldn't,
Speaker 13: be so that they're eating the, plants the, plant the
Speaker 13: plant of pious of the. Plants and so the sheep
Speaker 13: got to. Go so they'll be going to part next.
Speaker 2: Week why does the butcher would then have a peculiar
Speaker 2: taste of ferrial sheep.
Speaker 13: Almost. Certainly And i've had some advice my brother and
Speaker 13: all the farmer And marlborough and a couple of other,
Speaker 13: farmers AND i, say don't try to eat a ram
Speaker 13: because they're a five year old ram and or taste like.
Speaker 13: Yak and THEN i talked to this beautiful young, woman
Speaker 13: well Any danielle At Cameron. Harrison she, said forget of.
Speaker 13: That you just bring in and will turn and it's
Speaker 13: up me yummy for. You and so the first part
Speaker 13: of that process is age the animal or seven days she,
Speaker 13: Said we'll just hang them on the chiller for seven
Speaker 13: days and they will start taking them apart and we'll
Speaker 13: create some sausages that will be just to die. For
Speaker 13: wow Sausages and, oh, sorry sausages and meat. Petties i've
Speaker 13: just realized completely off subject onto ferial sheep and, sausages
Speaker 13: and they're not going to be made Into.
Speaker 2: But the feral shape you've found is a five year old,
Speaker 2: ram is?
Speaker 13: It there's five, sheep five of them five, sheep four
Speaker 13: of them are. Rams ones of. You you may well
Speaker 13: be the best eating of the.
Speaker 2: Lot how far away from the farmers are they.
Speaker 13: On the wrong side of the. Wire, basically it's hard
Speaker 13: to say because the land has been developed for subdivision
Speaker 13: and a retirement. Village this issue retirement village land and
Speaker 13: a housing. Subdivision so there's a big track of bush
Speaker 13: or whitland area which is a quy two government and
Speaker 13: the farmland is way way to hick on the far
Speaker 13: side of all of. That so these sheep are probably
Speaker 13: about three hundred to five hundred meters away from any
Speaker 13: kind of, farm they maybe fewer than. That and they
Speaker 13: are eating the. Plants it's part of the resource management.
Speaker 13: Neck you've got to plant a lot of plants when
Speaker 13: you do a, subdivision and they're going along and just
Speaker 13: chewing the tops out of them and pulling them out
Speaker 13: of the.
Speaker 2: Ground are they in good? Condition the, SHEEP i.
Speaker 13: Reckon they look really. YUMMY i think they look really good.
Speaker 13: Condition they're. Nice in, fact they've probably been shorn in
Speaker 13: about only two years ago, maybe and they've got long,
Speaker 13: tails and the three rams have got test cool. Stool
Speaker 13: so they'll. Go And i'm not going to eat. Those
Speaker 13: i'm not going to make shifts.
Speaker 2: Either will they heavy to carry.
Speaker 13: OUT i haven't done that. Yet they're going old farming
Speaker 13: story farmer comes, home kids come home from, school, said dadd,
Speaker 13: daddy we're all The we're all the the calves that
Speaker 13: were in the peddix morning and their pharmacies drop wickinsey lovely,
Speaker 13: Men'says i've gone on the holloway To. Tapau so these
Speaker 13: children grew up believing the rare sheep when the cattle
Speaker 13: when they left the farm went To. Tapa and So
Speaker 13: i'm just going to see in these sheep To twerpa
Speaker 13: Next monday Or. Tuesday where they get them the right
Speaker 13: part of the safe shooting. Area for, me it's the
Speaker 13: built up area and just weck, them get, them get,
Speaker 13: them check, them and you look them over the Hill
Speaker 13: Eckertara road who have had hanger up in there for
Speaker 13: a few days AND i think they'll be okay to.
Speaker 13: EAT i, mean you are talking to a man who
Speaker 13: will eat a billy, goat and a lot of people
Speaker 13: say don't eat billy. Gates they st but once you
Speaker 13: get rid of the, skin the testicles and other bits
Speaker 13: and pieces they actually have as. Bad and the meat is.
Speaker 13: Gaming certainly that if you like a good, game you,
Speaker 13: meat that's, Okay and if you hang it for seventy ten,
Speaker 13: days it's still.
Speaker 2: Okay, brilliant it's a, Plan, hugh thanks very much for.
Speaker 2: That fire and reefed and houses fully involved power company
Speaker 2: has been called fire crews from surrounding areas and, tending Including.
Speaker 2: Graymouth my husband loves his. Beef so you'll spread with
Speaker 2: sage and onion stuff and finally chopped u, mushrooms then
Speaker 2: rolled up and. Fried jess Ats. Marcus good, Evening.
Speaker 30: Oh evenings, Here.
Speaker 9: Marcus how are you?
Speaker 25: Mate?
Speaker 13: Good?
Speaker 2: Jess what's?
Speaker 13: Up?
Speaker 30: Mate i'm calling on doing my folding my laundry here
Speaker 30: In Western, australia AND i thought i'd give you a
Speaker 30: call Because i'm having chicken palmi for.
Speaker 2: Dinner are you cooking?
Speaker 25: It?
Speaker 30: Now the wife's on that, job But i'm in here
Speaker 30: folding my clothes like a naughty little, boy and she's
Speaker 30: cooking the chicken.
Speaker 2: Parmi so tell me about. Palmi that is chicken stitzel
Speaker 2: with ham and, cheese tomato, sauce is?
Speaker 30: It that's exactly?
Speaker 14: Right.
Speaker 30: Yep so you've got a crumb snitzel and then they've
Speaker 30: got and then ham and cheese and a pizza. Sauce
Speaker 30: pizza sauce first.
Speaker 2: Yep so it seems pretty much to be the classic gassy.
Speaker 2: Dish now it seems like it's taken. Over will that be?
Speaker 10: Fair?
Speaker 30: Yep, yeah, yeah it's the it's the meat pie Of. Australia,
Speaker 30: yeah that's.
Speaker 2: Right so how often would you eat?
Speaker 25: It or not?
Speaker 30: Often we we, Probably, well it depends if you go
Speaker 30: if you go out for like a, part if you
Speaker 30: go to a, pub they normally do like twenty, Bucks
Speaker 30: like you get a, pint you might get chicken and chicken,
Speaker 30: palmei which is your your obviously your, snitzel and then
Speaker 30: some chips in a. Salad so that's not bad for twenty.
Speaker 2: Bucks so's twenty bucks you get shitty and chips and a,
Speaker 2: pint get a pint of beer, yep. Flip if only
Speaker 2: and how what's the. Temperature, well we've been cold of.
Speaker 9: Late we are what's it? Now we're twelve?
Speaker 2: Degree oh there's cold for that's cold For.
Speaker 30: Perth Well i'm hopping in the ice have you you
Speaker 30: know the ice, Bath, Marcus i'm doing the ice, bath.
Speaker 30: Mate it's four. Degrees why are you doing?
Speaker 13: That?
Speaker 30: Oh just looking after the old, rig you, know like
Speaker 30: the OLDER i, get you, know you just just to
Speaker 30: just sort of help those those aches and pains that
Speaker 30: sort of stick around once you.
Speaker 7: Hit the fodings are on the.
Speaker 2: Hammers, no, no, no, No i'm an.
Speaker 30: OFFICER i work in an.
Speaker 2: Officer but, YEAH i haven't got THE i haven't got
Speaker 2: the pains. Yet, SEE i haven't never felt the ad
Speaker 2: to the. Ice have you had a sporting career or, Something, yeah,
Speaker 2: well a.
Speaker 30: Bit of, exercise but a bit of. Exercise i'm coming
Speaker 30: back from a few injuries and sport. Injuries but it's
Speaker 30: the ice baths are. Amazing like you go in there
Speaker 30: for four, minutes, right it's about four degrees and normally
Speaker 30: it's like done through an app where they'll talk you
Speaker 30: through the. Process, OKAY i.
Speaker 20: Didn't know, That, okay, Yep, Yeah.
Speaker 2: So the only Thing i've read About perth recently is
Speaker 2: a huge housing. Short have you experienced that or are
Speaker 2: you witnessing? That not, really, okay not That i've, not.
Speaker 30: Not That i've, Witnessed BUT i think IT'S i think
Speaker 30: IT'S i think it's Every. MARCUS i THINK i think
Speaker 30: it WAS i think it's. Immigration, Right but we're not
Speaker 30: going to go that this, time AND i, god, no, yeah.
Speaker 2: Yeah, well if anything like, that you've got to be
Speaker 2: ford planning because it takes a long time to get
Speaker 2: your consents and the building process, happening and they don't
Speaker 2: always seem to get it, right do?
Speaker 28: They?
Speaker 2: No, no, no, no, no, no.
Speaker 30: Yeah exactly what else HAVE i got for Your?
Speaker 9: Marcus on what time is it?
Speaker 2: There what times have chicken palm have been sued? At
Speaker 2: like four o'clock there, now is?
Speaker 9: It?
Speaker 2: No, no, no, no it's six oh, yeah six o'clock
Speaker 2: about the right.
Speaker 13: Time, yeah eight minutes to.
Speaker 30: Seven so we' and we're going to watch The we're
Speaker 30: going to sit down and watch the rugby league. Together
Speaker 30: Delayed AND i was listening to you and you ruined
Speaker 30: it with the score at half. Time but did you.
Speaker 2: Did you did you go to The state of ORIGIN i.
Speaker 2: Did did most of the people there did they seem
Speaker 2: to be people that have traveled across or were they
Speaker 2: mainly people From Western? Australia because the strange thing to,
Speaker 2: do wasn't?
Speaker 30: IT i THINK i think it was a mixed, bag
Speaker 30: but more More perth.
Speaker 9: PEOPLE i would.
Speaker 2: Imagine, okay and do you think the bees will? Go, well, ah.
Speaker 26: Give it five.
Speaker 30: Years we'll, See we'll give it five years to even
Speaker 30: get off the. GROUND i, Think, well they're bringing in
Speaker 30: The Papua New guinea, team so there's going to be
Speaker 30: a SHORTAGE i think of, players which is more of
Speaker 30: a concern to me than the shortage of. Housing is
Speaker 30: the short of short of talent with THE nrl, Boys BUT.
Speaker 9: I don't, know what do you?
Speaker 30: Reckon?
Speaker 13: Mark how do you?
Speaker 30: Reckon they'll?
Speaker 13: Go don't?
Speaker 10: Know don't?
Speaker 2: Know, well how are the two how are the Two
Speaker 2: Ossie rules teams doing In Western? Australia are they kind
Speaker 2: of up the ladder or The fremandel still the easy? Beats?
Speaker 9: No?
Speaker 30: Both so That West Coast eagles the bottom of the.
Speaker 13: Ladder.
Speaker 30: Yep i'm going to my first game Next friday and
Speaker 30: my boss is shouting me to the go and. Watch
Speaker 30: i've never been to AN afl, again so that'll be.
Speaker 2: Cool, well they're giving away. Tickets that's not a good.
Speaker 2: Size so The west coast spot? Them and Where's freemantle
Speaker 2: aid near the bottom as?
Speaker 13: Well are?
Speaker 9: THEY i think?
Speaker 30: So, YEAH i haven't seen anyone hyping. Them side to
Speaker 30: imagine they're outside of playoff playoffs as.
Speaker 2: Well, okay we'll enjoy that and get back to. It
Speaker 2: jess as your is your is your ice bath something
Speaker 2: you plug in or do you got to put ice
Speaker 2: your own ice in?
Speaker 25: It?
Speaker 13: No, no we've got.
Speaker 30: It there's a they've actually they've got a little place
Speaker 30: close to home where they have a whole lot of
Speaker 30: them and you just go in there and pay fifteen.
Speaker 2: Bucks and the way you, go oh you go out
Speaker 2: of the house and do.
Speaker 30: It oh, yeah, yeah, yeah, yeah you. DO i try
Speaker 30: and GET i try and do it twice a. Week
Speaker 30: So i'll normally do it sort of Midweek, wednesday and
Speaker 30: Then i'll go again go again on the. Weekend what's the?
Speaker 2: Place what's the what's it called an ice bath? Place is?
Speaker 12: It?
Speaker 30: Well the name is detox Zen.
Speaker 2: Well and you're just in for four. Minutes, yeah but.
Speaker 9: What normally i'll Do, normally i'll do two.
Speaker 30: Sessions i'll do like four, minutes and they'll hop, out
Speaker 30: dance around of it trying warm, up and then jump
Speaker 30: back in for another. Four BUT i went last. Night
Speaker 30: it was so COLD i could barely get through two.
Speaker 2: Minutes, Wow, OKAY i don't Think i'll do. It, yeah, Okay,
Speaker 2: Jess i'm interested in. THAT i don't THINK i could do.
Speaker 2: It it would be a disaster for. Me don't like
Speaker 2: wouldn't like a cold, bath nothing about. That BUT i
Speaker 2: don't even like a shower and it's. Cold people say
Speaker 2: that so, INVIGORATING i don't think. So New schlitzel restaurant
Speaker 2: coming to Chrost Itt. STITCH i couldn't find anything about.
Speaker 2: That marcus just. GENDENTS i haven't heard the. Rest why is?
Speaker 2: It Stitchel? Thursday how Funny we had Be schnitzel for
Speaker 2: it in tonight with, cream spinach and potato mash and.
Speaker 2: Peas Delicious cheers M r twenty one past, Eleven good,
Speaker 2: evening Kimm It's marcus. Welcome, Yeah, Hi.
Speaker 32: MATCHESS i just got to give you a call because
Speaker 32: he had a caller earlier talking about H f For.
Speaker 32: Veals and how it was done and potentially why it's
Speaker 32: not so common these days In New.
Speaker 4: Zealand, well thank you for.
Speaker 2: That yeah, good that's all.
Speaker 32: Right so when in the seventies WHEN i was a,
Speaker 32: child we had a, farm was a small farm out
Speaker 32: In Tower packy west Of, autland and we read carbs for.
Speaker 32: Veal we get to carve the bobby calves off the
Speaker 32: farms surrounding. Farms we would keep them for six weeks in,
Speaker 32: stalls but they were always indoors in the shed and
Speaker 32: they had an individual store where they could, stand sit
Speaker 32: and turn. Around but that was about the limit of
Speaker 32: Their that was about the limit of their. Life, essentially
Speaker 32: the six weeks we spend with. Us we had a
Speaker 32: small herd that was that was melt and they were
Speaker 32: fed milk for over that period and then they were
Speaker 32: sent off to be processed to become to be processed
Speaker 32: to become. Veal i'm assuming That i'm pretty confident that
Speaker 32: process doesn't work. Anymore it was only for two years
Speaker 32: WHEN i was a younger, child BUT i remember it
Speaker 32: very clearly Where dad's job was to milk the cows
Speaker 32: And mum's job was to move the, buckets and there
Speaker 32: was a hose that come out and we'd filled the
Speaker 32: buckets with milk on the way, through and they were
Speaker 32: exclusively fed. Milk and it seems to me that based
Speaker 32: on the way that we like to treat animals, now
Speaker 32: that's potentially not something.
Speaker 4: That would be.
Speaker 32: Acceptable and so for that, REASON i believe that veal
Speaker 32: is raised slightly differently In New zealand now potentially in the,
Speaker 32: pasture but the lifespan of a calf that's produced for
Speaker 32: veal is actually recently.
Speaker 2: Short so that was just sort of My, yeah, LOOK
Speaker 2: i don't, KNOW i should, know BUT i don't know.
Speaker 2: What BECAUSE i know that that bobby, calves male calves are,
Speaker 2: born that they are not of much use and they
Speaker 2: are well are they slaughtered for? Meat? Almost what happens
Speaker 2: to them these? Days if they're not going to? Veil
Speaker 2: is there a market for? NEWBORN i mean it sounds
Speaker 2: a bit. Grim but are they where do they?
Speaker 32: Go, well, LOOK i moved to the, city So i've
Speaker 32: got no. Idea i'm aware of Bobby bobby, calves BUT
Speaker 32: i do know that they have they do have some,
Speaker 32: value but the value is reasonably low to the. Farmer
Speaker 32: and the reason that they Do bobby calves is because
Speaker 32: because obviously the balls are of least used to them
Speaker 32: because they can't recreate The, yeah that's exactly. Right and
Speaker 32: so those those calves then become access to, requirements and
Speaker 32: the price to feed them to the where they be
Speaker 32: of any value if they've got seed shortages is. Worthwhile
Speaker 32: so it becomes a business. Decision but how that what
Speaker 32: they do with and when they go is not there's
Speaker 32: not Something i'm particularly familiar IF i just know that
Speaker 32: They've that Was that's the way that we dealt with
Speaker 32: The bobby. Calves AND i have to say that my
Speaker 32: entire life growing, up if somebody said to, me on your,
Speaker 32: birthday what did you want to have for? Dinner what
Speaker 32: would be your perfect birthday? Dinner for? Me it was
Speaker 32: peas and corn massed potato and snits al every, time
Speaker 32: absolutely no. Doubt and and it's a meal That i've
Speaker 32: cooked regularly throughout my entire adult life for my children
Speaker 32: and they all love it.
Speaker 4: Too so.
Speaker 9: So, yeah that was my real.
Speaker 32: STORY i thought it might be of some.
Speaker 2: Time found that really, Interesting, Kim thank, you found that really.
Speaker 2: INTERESTING i hear About topeki there. Too Roger, marcus, Welcome.
Speaker 9: SORRY i mean just the speech of. Phone there is?
Speaker 2: It, okay you got you something really? Cool you're sounding great.
Speaker 9: Cool, no just fun. SHOW i Love you're trying to
Speaker 9: keep it to the Stints. Lake it's just. Hilarious put
Speaker 9: a smile on the door with a biscuit. Stencil.
Speaker 2: Yeah by the, way.
Speaker 9: Well yeah it was the biscuit since aul. Story do
Speaker 9: you remember?
Speaker 14: That?
Speaker 2: YES i remember it.
Speaker 3: ALL i caught.
Speaker 9: Ims SORRY i missed the bit about how did they
Speaker 9: bind the biscuit to the. MEAT i wasn't quite.
Speaker 2: Sure, yeah it was sure because. Smash, YEAH i sort
Speaker 2: of when you said milk, BISCUIT i sort of focused on,
Speaker 2: that but rather than how it was.
Speaker 9: Attached, yeah because in my, Mind i've got some, biscuits
Speaker 9: imhows up and trying to get to some. CHICKEN i
Speaker 9: can't imagine it gone so. Well you, Know, YEAH i
Speaker 9: don't know the, answer but it was the key thing,
Speaker 9: though because it.
Speaker 2: Might have been an. Egg did you mean what he? Said?
Speaker 2: Dan then THEN i don't ready to silence Them. DAN
Speaker 2: i don't know what the.
Speaker 9: Answer dan's busy worries probably. Stories oh, good we're going
Speaker 9: to give that a. Go were YOU i WOULD i
Speaker 9: would give that a. Go it sounds, interesting sounds love
Speaker 9: a bit of, crunchiness you, Know AND i Love New,
Speaker 9: zealand love everyone In New. Zealand it's a great.
Speaker 2: Country so its Like, roger what part of the country are?
Speaker 9: You and up, north, mate up? NORTH i Thought i'd
Speaker 9: beature north and see how it, goes BECAUSE i like warmer,
Speaker 9: weather warm, winters like growing. Trees how far up? North
Speaker 9: not too, far but you know within a stone stow
Speaker 9: of walk with actually walk with.
Speaker 2: Loving the new motorway Away auckland's. Motorway where it come?
Speaker 2: Out now where's it? Go as far as.
Speaker 9: It's you, know it just. Comes it, comes and just
Speaker 9: north Of walkworth about say a kay north Of Central,
Speaker 9: north the township the new packing staves. There so THE
Speaker 9: i think everyone is loving the access to better, Prices i'm,
Speaker 9: sure you, know because it seems to cost a lot
Speaker 9: in smaller towns for your bits and. Pieces so that's.
Speaker 9: Great it's all going, ahead you. KNOW i think there's
Speaker 9: a bit of a good buzz around the. Place where
Speaker 9: got a bit of prosperity coming with a bit of transport.
Speaker 2: Access i'm pleased with your.
Speaker 9: Positivity poor old north one has been cut off you,
Speaker 9: know just transport wise and. Convenience for so, long it's
Speaker 9: a you, know once it starts spreading further, north it's
Speaker 9: just going to help the.
Speaker 2: Whole IF i was The north That i'd want to
Speaker 2: be cut, off keep everyone.
Speaker 9: Away oh all, right everyone's, good, yeah but you.
Speaker 2: Know otherwise it's going to get overwhelmed too many. People,
Speaker 2: well get.
Speaker 9: A people are, great, though aren't? They what's wrong with?
Speaker 9: People fair?
Speaker 2: Enough good? Point, Okay, roger think we'll live at the
Speaker 2: past to Living jason As marcus good, Evening.
Speaker 9: He, Evening Marcus, veal True.
Speaker 21: Veal i'm not even sure you can get it In,
Speaker 21: europe made On europe.
Speaker 9: Anymore but.
Speaker 21: Traditionally it was less than a week called and it
Speaker 21: had never seen the light Of BUT i guess animal
Speaker 21: rights people that so.
Speaker 2: The fact That, jason, yeah the fact that it wasn't
Speaker 2: that it was kept in the. Dark did that keep
Speaker 2: them meat a light? Color is?
Speaker 9: It the?
Speaker 2: Equation?
Speaker 9: Yes?
Speaker 2: Great why would that? Be why would that do?
Speaker 21: That, oh it's the same as an, animal, like if
Speaker 21: you keep it in the, dark we go besty. White
Speaker 21: if we go out on the, sun we go. AROUND
Speaker 21: i don't, know, well perhaps that's ALL i would have imagined.
Speaker 2: Anyway, yeah it certainly, works but they just feed the
Speaker 2: milk and they kept in the darky, OKAY i appreciate, That,
Speaker 2: jason thank. You twenty four to Twelve marcus warm today
Speaker 2: tonight and one is my brother's In. Perth they all
Speaker 2: love snitty and have it With yorkshire. Pudding you will
Speaker 2: get a night On yorkshire. Putting one Time penworth moved
Speaker 2: to sixth on the. Table now Can deby remain? Top
Speaker 2: they look pretty happy You're. Raymond It's. Marcus, welcome good, evening.
Speaker 8: Good mate, here thanks, good Thanks.
Speaker 15: RAYMOND i thought i'd keep it on.
Speaker 8: Topic just a little tip from a shipping. Days i've
Speaker 8: had a lot of people using the oil to cook the.
Speaker 8: Snitzel give clarified but ere. Ago it's a lot. Better
Speaker 8: doesn't handle the really hot, temberages but it's ideal for
Speaker 8: things like schnitzel where you want to get a really
Speaker 8: nice camel camera caramelization on the coating without over cooking
Speaker 8: the meat and the. Inside so, yeah just a little tipp.
Speaker 2: There where would you get? Clarified do people make clarify
Speaker 2: is it a process clarified butter or do you buy clarified.
Speaker 8: Butter you buy, it it's had the milk solids extracted
Speaker 8: out of. It it's been headed. Up and you know
Speaker 8: when you put butter in the bottom of a pen and,
Speaker 8: heater you get that cloud in this down the bottom
Speaker 8: or that's been. Removed that means it can handle higher.
Speaker 8: Temperatures the solids don't burn in the higher. Temperatures so,
Speaker 8: yeah you buy the supermarket and like a margarine, container uh, huh,
Speaker 8: okay and the fridge, yep, yep just keeping in the.
Speaker 8: Fridge but WHAT i do and used to WHEN i was,
Speaker 8: cooking WAS i have a stainless steel vol next to her.
Speaker 8: STOVES i used to use it. Liqualfied so as soon
Speaker 8: as you put it in the, pen it's up to.
Speaker 8: Temperature you, know don't have to wait for it to
Speaker 8: slide around and heat. Up and the first part that
Speaker 8: gets melted heats up quicker than the end, part you
Speaker 8: know WHAT i. Mean, YEAH i.
Speaker 2: SUPPOSE i suppose it's still costs a fortune now, clarified
Speaker 2: but along with but it won't be a cheaper form of,
Speaker 2: butter will.
Speaker 3: It it's not, cheap but don't.
Speaker 8: Much you're not using it all the time and you
Speaker 8: only need about half a tablespoon each.
Speaker 2: Time really good advice that they, have and think that's.
Speaker 2: Kind thank you for that six away from twelve. People
Speaker 2: anything else in the other tips that was. Good we've
Speaker 2: got some special tech and a lot of people be
Speaker 2: cooking this. Tomorrow we might have another night on strips
Speaker 2: all tomorrow to tell us how it all went for
Speaker 2: you And marc has Been bailey that you's didn't chief
Speaker 2: for THE tv program a couple of weeks, ago had
Speaker 2: to show about The Harry Harry butcher butchery which he.
Speaker 2: Visited Harry harry is the home Of Mary jane To
Speaker 2: Marsy Great Bacon thompson's butchery best. Ever she's a newsreader
Speaker 2: of some. Repute Mary jane To Marsy, MARCUS i stopped
Speaker 2: brought some stitchel driving over a late shift in the busy.
Speaker 2: ED i won't need to leave the house now for three.
Speaker 2: DAYS a yum, Yum? Marcus could you ask your list
Speaker 2: is what is the best black? Pudding and where to buy?
Speaker 2: It catherine and In inn it's a bit late for
Speaker 2: a new. Topic we're not going to hold on a black.
Speaker 2: Pudding BUT i like, it but it still freaks me.
Speaker 2: Out don't want to say it being, made that's for.
Speaker 2: Sure let's just put it that.
Speaker 1: Way for more From marcus Lash, nights listen live To
Speaker 1: News talk sa'd be from eight pm, weekdays or follow
Speaker 1: the podcast On iHeartRadio