On Tue, 15 Apr 2014 10:28:15 -0400, jmcquown >
wrote:

> On 4/15/2014 10:08 AM, Eddie wrote:
> > "sf" > wrote in message
> > ...
> >> On Sun, 13 Apr 2014 23:35:26 -0400, Doris Night
> >> > wrote:
> >>
> >>> On Sun, 13 Apr 2014 17:12:18 -0700, sf > wrote:
> >>>
> >>>>
> >>>> I have the T-bone type. What do you usually use to season veal? Do
> >>>> you do anything special for the gravy? Several recipes say to use red
> >>>> wine. Red is okay for a braise, but seems too strong to use for a
> >>>> simple veal chop saute so I'll use white instead.
> >>>
> >>> Red wine would kill a veal chop. I'd just coat the chops with herbs
> >>> (rosemary, thyme, parsley, etc), and grill them. I wouldn't even use
> >>> white wine in this, because if you start adding any liquid you'll ruin
> >>> the chops.
> >>>
> >> I stuck to s&p, garlic and thyme... and worcestershire sauce.
> >
> > Red wine would kill a veal chop, so you use Worcestershire sauce? wow.
> >
> >
> Doris is the one who said red wine would kill it. The OP, sf, said she
> used worcestershire.
>

He's just a drop in food critic who doesn't know how to read usenet
posts and is a pretty bad cook going by the tone of his reaction.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila