On Tue, 15 Apr 2014 09:14:44 -0700, "Eddie" > wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 15 Apr 2014 07:08:13 -0700, "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.
> >>
> > Double wow to your reaction. I use L&P by the drop and white wine.
> > The gravy was fine except for the shitake. Live and learn.
>
> maybe you could have used red wine by the drop.
>
Maybe you should learn how to cook.


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