On Fri, 9 Oct 2020 20:56:27 -0400, jmcquown wrote:

> On 10/9/2020 7:45 PM, cshenk wrote:
>> jmcquown wrote:
>>
>>> On 10/8/2020 11:02 PM, U.S. Janet B. wrote:
>>>> On Thu, 08 Oct 2020 21:30:37 -0500, "cshenk" > wrote:
>>>>
>>>>> jmcquown wrote:
>>>>>
>>>>>> On 10/7/2020 11:34 PM, Ed Pawlowski wrote:
>>>>>>> Grilled a couple of veal chops for dinner last night.* Just a
>>>>>>> little salt, pepper, garlic powder. Seared them on the
>>>>>>> infrared and finished them in the grill at 499 degrees.
>>>>>>> Took them off the grill at 115 degrees internal.
>>>>>>>
>>>>>>>
>>>>>>> https://postimg.cc/ygxxy10G
>>>>>>>
>>>>>>> https://postimg.cc/R3Xqt6Jf
>>>>>>>
>>>>>>
>>>>>> Oooh, yum, Ed! Those look perfectly cooked!
>>>>>>
>>>>>
>>>>>> Jill
>>>>>
>>>>> Looks a little overdone to me but then we are the sort of low meat
>>>>> eaters that also like rare... (grin).
>>>>
>>>> maybe it is your computer screen. The meat is pink and the juices
>>>> coming on to the plate are pink.
>>>> Janet US
>>>>
>>> They didn't look overcooked to me, either.
>>>
>>> Jill
>>
>> Sorry, like red. Like I said, low meat eaters but like rare. Nothing
>> wrong with the dish, I'd have just pulled it a little earlier here.
>>
> It's all good; wasn't a criticism. I go for medium rare and often closer
> to rare. Still, Ed's pic of those veal chops didn't look overdone to
> me. I need to look for and hopefully find nice thick veal chops like
> that. If the weather would cool down (it's still in the mid-80's and
> rather humid here) I might actually use my charcoal grill to cook them.
> I don't have an infrared anything, but Ed does.
>
> Jill

I saw a poster in a UK butcher's shop extolling the virtues of rosy veal.
That is meat from a calf that wasn't anaemic or had been bled to death to
produce such pale meat.