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Unread 11-09-2013, 09:40 PM   #4
Bob in St. Louis
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Originally Posted by landarc View Post
I like the idea, I would hit it with a mallet, to flatten it even more, than add some aromatics and such, not unlike a fattie. Roll and tie. It would be like a giant Rouladen.

Here is one version

and one from Redheart, a great cook
OOhhh.....I'm diggin this idea.
I like both of those threads, although the second one piqued my interest the most.
I did a quick search for "Rouladen":
The concept is wonderful and basic, to say the least (meat rolled up). Their comment about olives raised my eyebrows for such a silly reason:
My wife said just today that we have such a large jar of olives in the fridge and they need to be eaten or go away.
The thought of dicing the olives........
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