On Tue, 15 Apr 2014 07:38:32 -0700, "Eddie" > wrote:

>
> "jmcquown" > wrote in message
> ...
> > 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.
> >
> you are correct. OP said "Red is okay for a braise, but seems too strong to
> use for a simple veal chop saute so I'll use white instead." Same thing.
>

Wow. You're an ignorant person who doesn't care how stupid you appear
in public.

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