In article >,
"Nancy Young" > wrote:

> It's wrong to start with, if you say one thing and supply something
> else (and cheaper), and you know that happens all the time with
> fish.
>
> But add in the common dietary restriction and it's just not forgivable.

I would never serve pork to someone without checking with them. The
aversion is just too common and that would be downright rude!

The common aversion to pork is only one of many reasons I prefer to
discuss and plan menus with dinner guests beforehand.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Om wrote:

> Gives me an idea of more things to do with those 1" thick pork loin
> chops. I wanted to slice pockets into some of them and stuff them but
> was just going to electrogrill them. Never thought of serving them with
> a red sauce.
>
> I planned to stuff them with ricotta, chopped fresh baby spinach, sliced
> mushrooms and maybe some bacon bits, but had planned on a white sauce.
>
> Hmmmmmm.......

I think a red sauce would be better than a white sauce there, but an
agrodolce would be better than either.

In general, pork goes fine with tomato sauces. Pork chops are good to add to
an Italian-American "Sunday Gravy."

Bob

"Arri London" > wrote in message
...
>
>
> Ed Pawlowski wrote:
>>
>> Over the weekend we bought some meat and invited a few people for dinner.
>> We told them we were making picatta with pasta.
>>
>> As I was starting to cook the meat and our guest arrived, soon we had
>> dinner. They mentioned the veal was really good and so tender, probably
>> very expensive. I never told them anything other than I was making
>> picatta.
>> Pork loin was on sale for 1.49 and that is what I used, sliced and
>> pounded.
>> After dinner we told them what is was.
>>
>> I also have to wonder how often the breaded veal stuff in some
>> restaurants
>> is real veal and how much is pork loin.
>> --
>> Ed
>> http://pages.cthome.net/edhome/
>
>
>
> Anyone who eats veal can tell it from pork. The texture is different as
> is the flavour.



I agree, Arri. If Ed had served something heavily sauced, perhaps with
tomato sauce and topped with cheese, then I could see someone mistaking pork
cutlets for veal cutlets (or scallopini). It appears that person simply
assumed "picatta" means veal. It doesn't

Jill

Bob Terwilliger wrote:

> In general, pork goes fine with tomato sauces. Pork chops are good to
> add to an Italian-American "Sunday Gravy."

Fabulous. I like to add a country style rib.

nancy

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > Gives me an idea of more things to do with those 1" thick pork loin
> > chops. I wanted to slice pockets into some of them and stuff them but
> > was just going to electrogrill them. Never thought of serving them with
> > a red sauce.
> >
> > I planned to stuff them with ricotta, chopped fresh baby spinach, sliced
> > mushrooms and maybe some bacon bits, but had planned on a white sauce.
> >
> > Hmmmmmm.......
>
> I think a red sauce would be better than a white sauce there, but an
> agrodolce would be better than either.

Great. Another word to google. <g>

From Wikipedia:

Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Its
name comes from "agro" (sour) and "dolce" (sweet). Agrodolce is made by
reducing sour and sweet elements, traditionally vinegar and sugar.
Sometimes, additional flavorings are added, such as wine, fruit, or even
chocolate. The sauce is thought to have been brought to Sicily by the
Arabs.

Though the term "aigre-doux" could refer to any sweet and sour sauce in
French cuisine, a gastrique is very similar to agrodolce.

Not a bad idea at all and I could make it lower in carbs by substituting
Splenda for the sugar, or using a fresh fruit extract from raspberry,
blackberry or blueberry. I have some nice blackberry vinegar still on
hand too and am fixin' to start a fresh batch. Takes a good month to
brew properly tho'.

>
> In general, pork goes fine with tomato sauces. Pork chops are good to add to
> an Italian-American "Sunday Gravy."
>
> Bob

Thanks for the ideas Bob!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Nancy Young" > wrote:

> Bob Terwilliger wrote:
>
> > In general, pork goes fine with tomato sauces. Pork chops are good to
> > add to an Italian-American "Sunday Gravy."
>
> Fabulous. I like to add a country style rib.
>
> nancy

Might go well with a light mustard sauce too.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"jmcquown" schrieb :
> "Arri London" > wrote in message
>>
>>
>> Ed Pawlowski wrote:
>>>
>>> Over the weekend we bought some meat and invited a few people for
>>> dinner.
>>> We told them we were making picatta with pasta.
>>>
>>> As I was starting to cook the meat and our guest arrived, soon we had
>>> dinner. They mentioned the veal was really good and so tender, probably
>>> very expensive. I never told them anything other than I was making
>>> picatta.
>>> Pork loin was on sale for 1.49 and that is what I used, sliced and
>>> pounded.
>>> After dinner we told them what is was.
>>>
>>> I also have to wonder how often the breaded veal stuff in some
>>> restaurants
>>> is real veal and how much is pork loin.
>>> --
>>> Ed
>>> http://pages.cthome.net/edhome/
>>
>>
>>
>> Anyone who eats veal can tell it from pork. The texture is different as
>> is the flavour.
>
>
>
> I agree, Arri. If Ed had served something heavily sauced, perhaps with
> tomato sauce and topped with cheese, then I could see someone mistaking
> pork cutlets for veal cutlets (or scallopini). It appears that person
> simply assumed "picatta" means veal. It doesn't
>
Exactly. Pica means magpie.
Be careful how you spell "piccata" unless you really like magpie ;-)

Cheers,

Michael Kuettner

"David Harmon" > wrote in message
m...
> On Fri, 4 Sep 2009 09:58:05 -0400 in rec.food.cooking, "Nancy Young"
> > wrote,
>>It's wrong to start with, if you say one thing and supply something
>>else (and cheaper), and you know that happens all the time with
>>fish.
>>
>>But add in the common dietary restriction and it's just not forgivable.
>
> It's completely wrong. It's criminal fraud.

Hey, if you're worried about criminal fraud don't eat out.

Andy wrote:
>
> Ed Pawlowski said...
>
> >
> > "Nancy Young" > wrote in message
> >>> I also have to wonder how often the breaded veal stuff in some
> >>> restaurants is real veal and how much is pork loin.
> >>
> >> It's happened. Just looking for a quick reference, I googled veal pork
> >> substituted and a couple of stories popped right up.
> >> I remember a big brouhaha in NYC a number of years back.
> >>
> >> I think that takes a lot of nerve, considering how many people
> >> have diet restrictions that forbid pork. Personally, I think it's a
> >> great idea for myself.
> >> nancy
> >
> > To substitute in the name of profit is unforgivable. I don't know if
> > pork has any allergic properties, but on religious grounds it should not
> > be done with any food. In this case, I did not try to deceive, but
> > our guest made an improper assumption. They are also pork eaters so no
> > foul either. It is not easy to find good veal and the price is high
> > when you do so we often use either pork or turkey for the dish.
>
> I've enjoyed veal although I'm not a big fan of youth kill of cattle and
> would never buy it.
>
> Andy

You do realize that the beef you eat was no more than 12-14 months old
don't you?

Giusi wrote:
>
> "Bryan" ha scritto nel messaggio
>
> American "veal" is the product of cruelty, and you should at leastknow and
> acknowledge that you are a crappy person.
>
> It is so easy to identify and avoid white veal that you are 10 years
> behindhand. It's also way more expensive than most will pay.

Simply not true. I've regularly driven past some farms producing veal,
and I see nothing cruel about the calfs on like 20' leashes sitting
contentedly munching grass next to their little individual doghouse
shelters.

"Omelet" > wrote in message
news
> In article >,
> "Ed Pawlowski" > wrote:
>
>> "Omelet" > wrote in message
>> >
>> > IMHO there is quite a difference in taste.
>> > Not many people spend the money on pork loin so may not be able to
>> > tell?
>> > <shrugs> I can get it cheap quite often, so do.
>> > --
>> > Peace! Om
>>
>> I think the taste difference is greatly diminished in some dishes. Veal
>> is
>> a nice delicate flavor that can be overwhelmed when breaded, heavily
>> seasoned, sauced etc. I'm thinking especially like veal (or chicken)
>> parmesan with a heavy red sauce.
>
> Y'know, I've never tried making a parmesan dish with pork. Chicken,
> range veal, eggplant and zucchini, yes, but not pork.

Works nicely, been doing pork parm for more years than I can remember, just
don't pound it, slice it thin.
Boneless veal shoulder works well too, ask your butcher to run it through
the cubing machine... it's the same that's used for those veal
steaks/patties typically found frozen.

> Gives me an idea of more things to do with those 1" thick pork loin
> chops. I wanted to slice pockets into some of them and stuff them but
> was just going to electrogrill them. Never thought of serving them with
> a red sauce.

I braise pork chops in tomato sauce often (usually shoulder chops), makes
for a wonderful pasta sauce and the meat melts in your mouth.... I always
make plenty extra for the freezer. It's good with veal shoulder chops too,
my mother's favorite... loin veal chops are too expensive for braising.

Pete C. said...

> You do realize that the beef you eat was no more than 12-14 months old
> don't you?


I never knew the exact numbers but they do fatten them up fast!

Andy

In article .com>,
"Pete C." > wrote:

> Andy wrote:
> >
> > Ed Pawlowski said...
> >
> > >
> > > "Nancy Young" > wrote in message
> > >>> I also have to wonder how often the breaded veal stuff in some
> > >>> restaurants is real veal and how much is pork loin.
> > >>
> > >> It's happened. Just looking for a quick reference, I googled veal pork
> > >> substituted and a couple of stories popped right up.
> > >> I remember a big brouhaha in NYC a number of years back.
> > >>
> > >> I think that takes a lot of nerve, considering how many people
> > >> have diet restrictions that forbid pork. Personally, I think it's a
> > >> great idea for myself.
> > >> nancy
> > >
> > > To substitute in the name of profit is unforgivable. I don't know if
> > > pork has any allergic properties, but on religious grounds it should not
> > > be done with any food. In this case, I did not try to deceive, but
> > > our guest made an improper assumption. They are also pork eaters so no
> > > foul either. It is not easy to find good veal and the price is high
> > > when you do so we often use either pork or turkey for the dish.
> >
> > I've enjoyed veal although I'm not a big fan of youth kill of cattle and
> > would never buy it.
> >
> > Andy
>
> You do realize that the beef you eat was no more than 12-14 months old
> don't you?

Older animals tend to get tough.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"brooklyn1" > wrote:

> > Y'know, I've never tried making a parmesan dish with pork. Chicken,
> > range veal, eggplant and zucchini, yes, but not pork.
>
> Works nicely, been doing pork parm for more years than I can remember, just
> don't pound it, slice it thin.

I'd have to start with a roast to do that, but that's not hard to get.
Slicing partially frozen meat also makes it easier to slice thinly.

Recipe please?

> Boneless veal shoulder works well too, ask your butcher to run it through
> the cubing machine... it's the same that's used for those veal
> steaks/patties typically found frozen.
>
> > Gives me an idea of more things to do with those 1" thick pork loin
> > chops. I wanted to slice pockets into some of them and stuff them but
> > was just going to electrogrill them. Never thought of serving them with
> > a red sauce.
>
> I braise pork chops in tomato sauce often (usually shoulder chops), makes
> for a wonderful pasta sauce and the meat melts in your mouth.... I always
> make plenty extra for the freezer. It's good with veal shoulder chops too,
> my mother's favorite... loin veal chops are too expensive for braising.

Indeed.

Best veal I ever had was a whole range veal I bought and had butchered.
Brangus weanling, 580lbs. on the hoof. Can't recall the exact cost but I
remember that beef was down in price at the time so I ended up paying
around $2.50 per lb. for the final yield.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sep 5, 9:35*am, "Pete C." > wrote:
> Giusi wrote:
>
> > "Bryan" *ha scritto nel messaggio
>
> > American "veal" is the product of cruelty, and you should at leastknow and
> > acknowledge that you are a crappy person.
>
> > It is so easy to identify and avoid white veal that you are 10 years
> > behindhand. *It's also way more expensive than most will pay.
>
> Simply not true. I've regularly driven past some farms producing veal,
> and I see nothing cruel about the calfs on like 20' leashes sitting
> contentedly munching grass next to their little individual doghouse
> shelters.

It's not universal, but bad practices continue. Probably I'm a bit
out of date on the extent to which raising veal has improved.

--Bryan

On Sat, 5 Sep 2009 01:28:20 -0500, Upton Sinclair > wrote:

-->On Fri, 4 Sep 2009 18:57:48 -0700, Bob Terwilliger wrote:
-->
-->> How sad it must be to live in Sheldon's world, so full of liars, cheats, and
-->> thieves. Don't even get him started on those organic greengrocers!
-->
-->Katz was always known as a stand-up guy and I resent your
-->implications against he.


The noticeable quiet from Sheldon seems to say volumes.

"Pete C." > wrote in message
ster.com...
>
> Giusi wrote:
>>
>> "Bryan" ha scritto nel messaggio
>>
>> American "veal" is the product of cruelty, and you should at leastknow
>> and
>> acknowledge that you are a crappy person.
>>
>> It is so easy to identify and avoid white veal that you are 10 years
>> behindhand. It's also way more expensive than most will pay.
>
> Simply not true. I've regularly driven past some farms producing veal,
> and I see nothing cruel about the calfs on like 20' leashes sitting
> contentedly munching grass next to their little individual doghouse
> shelters.

When you see that scene, 9 times out of 10 it is a dairy farm, not a veal
factory.

Dairy farmers take male calves and put them in those small shelters. They
usually feed them milk-substitute (not grass or hay) for a few months and
sell them as "milk-fed veal". Others feed them various mixtures of grain
and slaughter them at around one year old. That is sold as "Baby Beef".

Raising vealers for diary farmers is just a way to make a few extra dollars
and yes, the critters have a much better life than the newborn calves that
are sold to commercial veal farms.

George L

"Omelet" > wrote:
> "Nancy Young" > wrote:
>
>> It's wrong to start with, if you say one thing and supply something
>> else (and cheaper), and you know that happens all the time with
>> fish.
>>
>> But add in the common dietary restriction and it's just not forgivable.
>
> I would never serve pork to someone without checking with them. The
> aversion is just too common and that would be downright rude!
>
> The common aversion to pork is only one of many reasons I prefer to
> discuss and plan menus with dinner guests beforehand.
>
>
>

But that's at home, you don't want to be dialing 911 because of a food
allergy... but wew're not talking peanuts here... very few are allergic to
pork and not allergic to all meats. Restaurants do all sorts of disgusting
things you'd best not know, a lot worse than subbing pork cutlets for veal
cutlets.... if you ordered the meatball parm hero would you even consider
what kind of meat, of course not, it would never occur, because in your
heart of hearts you'd realize it's all mystery meat and you'd take the risk,
at least now that someone convinced you to buy a meat grinder you do. If
you invited folks for dinner and you decided to serve meatballs, made with
beef, pork and veal, I'd bet my bippee you'd never even think to mention
what was in your meatballs until afterwards when someone said it was great
and would you mind sharing the recipe.

I've never yet seen an 'talian restaurant that serves kosher meat, wouldn't
make sense, kosher meat would no longer be kosher once it entered the non
kosher kitchen. Anyway it's common practice for the typical neighborhood
family run dago eatery to use pork cutlets for their veal parm.... normal
brained folks realize as soon as they see the much lower price on the menu,
some may ask but most don't care... folks who would be allergic to pork will
be allergic to veal too, and then who knows what kind of meat was used to
flavor the sauce... they'll gladly prepare a special order with veal but
then charge double, however it will not be very good veal, typically those
frozen cubed veal shoulder patties... it's NOT gonna be $18/lb scallopine.
Unless it's a fancy schmancy guido joint with prices to match you're better
off with the pork Veal Parm. There are plenty of fancy schmancy guido
restaurants in Brooklyn, one next door to every 'talian funeral home, both
maffioso owned. The dago restaurant in my little hillybilly town (I think
it's owned by an Irish family) is primarilly a pizzaria beer joint but
serves typical dago/american fare as well... it's a large eatery for a small
town (seats like 250) and is very popular with the locals, probably because
it's the only show in town, and it has a sports bar in a separate back room
where all the local lushes hang (you can tell the bar is pretty full when
you first drive up by how many Harley Hawgs and Ford Dually P/Us are parked
off to the side). Their pizza ain't great, only passable, usta have great
calzones but the old cook moved on and now some dishes suffer, their ham,
genoa, and spinach calzone usta be wonderful, now it's mostly a hunk of
dough. Their various parm dishes are popular, from heros, to baked parm, to
ziti/s'ghetti parm. The veal parm varies from pork to cheap veal, with
thick breading so not really much meat. I usually order the ziti chicken
parm, it's the best value and it's obviously chicken breasts, not mystery
meat, costs a couple bucks less too and you get twice as much meat; it's two
large grilled breast halves (no breading to hide anything and pump up the
portion, with a ton of mozz and lots of decent sauce over like a 1/2 pound
of pasta... last time it cost like $12, comes with a pretty good garden
salad, the meal is really enough for two. I brought half home and it was
plenty for another meal for me and enough chicken for me and my cats. It's
best to order in house at a table (and bring home the LOs) than do straight
take out, you get better and more food... take out is usually a surprise and
not a very good surprise.

And once again, no one who keeps kosher is going to even enter a 'talian
restaurant... and so what if you don't prepare a menu at home with pork, I
seriously doubt you will be buying kosher meat nor would you have a clue
about how to cook kosher... do you own separate dishes for meat and for
dairy, I bet not... I'm positive that none of your cookware would pass the
higher authority sniff test, your kitchen ain't kosher so you're out of the
kosher business right there.. If you ever claim to have entertained
orthodox Jews in your home I'll call you a liar, they wouldn't come through
your front door let alone set their butts on your toilet. Naturally there is
no rhyme or reason so don't attempt to figure it out or take it personally,
it's just that's how it is. People here really demonstrate their ignorance
every time they interject religious dietary law as though there were some
logic to their position... there is no logic to anything religious,
especially not dietary law. I mean just because a bunch of feelthy arabs
want to pretend they're Jewish by emulating kosher with hallal, that's no
logic, it's pure towelhead envy. <g>

"Veal Parm" is traditionally a dish in restaurant parlance where it's
perfectly acceptable to be made with pork, it in no way indicates which cut
of meat either so the entire debate is beyond moot all the way to stupid.
If you ordered shark steak it's very likely no one at the eatery could tell
you which kind of shark, or even swear it was shark and not halibut.... few
fish mongers while slicing off shark steaks right in front of you could say
for sure what kind of shark, they'll just make up something, authoratively
say "Oh, it's lemon shark, see the yellow eyes". hehe Very few folks if
any are capable of noticing a difference between veal or pork parm as served
in the typical dago facility... their cooks really can't tell, it all
arrives from the wholesaler frozen portion controled... today restaurant
veal/pork cutlets are often mechanically separated and reformed, could even
be a blend of both meats, maybe turkey too, all mystery meat.... startin' to
make SPAM Parm look good, eh? LOL

I like Spam n' American cheese melts, yesterday's brunch... eat yer heart
out, Andy!

In article >,
"brooklyn1" > wrote:

> If you ever claim to have entertained
> orthodox Jews in your home I'll call you a liar,

I never claimed to have entertained Orthodox Jews Sheldon.
Some people just won't eat pork. It has nothing to do with religion and
I never said it did.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

jmcquown wrote:

>>
>>
>>
>> Anyone who eats veal can tell it from pork. The texture is different as
>> is the flavour.
>
>
>
> I agree, Arri. If Ed had served something heavily sauced, perhaps with
> tomato sauce and topped with cheese, then I could see someone mistaking
> pork cutlets for veal cutlets (or scallopini). It appears that person
> simply assumed "picatta" means veal. It doesn't

I think you're right. I think that a lot of associate it with Weiner
Schnitzel, which is veal, and they assume that all Schnitzel is veal.
Most other schnitzels are made with porrk, but chicken is also used. If
you order schnitzel in most restaurants and it does not specifically say
that it is veal, it is made with the more traditional pork.

"George Leppla" schrieb :
>
> "Pete C." > wrote in message
>>
>> Giusi wrote:
>>>
>>> "Bryan" ha scritto nel messaggio
>>>
>>> American "veal" is the product of cruelty, and you should at leastknow
>>> and
>>> acknowledge that you are a crappy person.
>>>
>>> It is so easy to identify and avoid white veal that you are 10 years
>>> behindhand. It's also way more expensive than most will pay.
>>
>> Simply not true. I've regularly driven past some farms producing veal,
>> and I see nothing cruel about the calfs on like 20' leashes sitting
>> contentedly munching grass next to their little individual doghouse
>> shelters.
>
> When you see that scene, 9 times out of 10 it is a dairy farm, not a veal
> factory.
>
> Dairy farmers take male calves and put them in those small shelters.

Not only male calves. You're forgetting a small but important detail :
A cow which hasn't calved (sp?) doen't give milk.
Unless the farmer plans to expand ad infinitum, he has to get rid of the
calves.

>They usually feed them milk-substitute (not grass or hay) for a few months
>and sell them as "milk-fed veal". Others feed them various mixtures of
>grain and slaughter them at around one year old. That is sold as "Baby
>Beef".
>
> Raising vealers for diary farmers is just a way to make a few extra
> dollars and yes, the critters have a much better life than the newborn
> calves that are sold to commercial veal farms.
>
See above.

Cheers,

Michael Kuettner

"Dave Smith" > schrieb im Newsbeitrag
...
> jmcquown wrote:
>
>>>
>>>
>>>
>>> Anyone who eats veal can tell it from pork. The texture is different as
>>> is the flavour.
>>
>>
>>
>> I agree, Arri. If Ed had served something heavily sauced, perhaps with
>> tomato sauce and topped with cheese, then I could see someone mistaking
>> pork cutlets for veal cutlets (or scallopini). It appears that person
>> simply assumed "picatta" means veal. It doesn't
>
> I think you're right. I think that a lot of associate it with Weiner
> Schnitzel, which is veal, and they assume that all Schnitzel is veal. Most
> other schnitzels are made with porrk, but chicken is also used. If you
> order schnitzel in most restaurants and it does not specifically say that
> it is veal, it is made with the more traditional pork.
>
It's exactly the opposite here. Wiener Schnitzel is always veal.
If a restaurant uses pork, it has to declare that on the menu -
then it's "Wiener Schnitzel vom Schwein".

Cheers,

Michael Kuettner

"Michael Kuettner" > wrote in message
...
>
> "George Leppla" schrieb :
>>
>> "Pete C." > wrote in message
>>>
>>> Giusi wrote:
>>>>
>>>> "Bryan" ha scritto nel messaggio
>>>>
>>>> American "veal" is the product of cruelty, and you should at leastknow
>>>> and
>>>> acknowledge that you are a crappy person.
>>>>
>>>> It is so easy to identify and avoid white veal that you are 10 years
>>>> behindhand. It's also way more expensive than most will pay.
>>>
>>> Simply not true. I've regularly driven past some farms producing veal,
>>> and I see nothing cruel about the calfs on like 20' leashes sitting
>>> contentedly munching grass next to their little individual doghouse
>>> shelters.
>>
>> When you see that scene, 9 times out of 10 it is a dairy farm, not a veal
>> factory.
>>
>> Dairy farmers take male calves and put them in those small shelters.
>
> Not only male calves. You're forgetting a small but important detail :
> A cow which hasn't calved (sp?) doen't give milk.
> Unless the farmer plans to expand ad infinitum, he has to get rid of the
> calves.

True, if a farmer isn't increasing his herd or just doesn't see the need for
replacements within the next two years, female calves are also used for
veal, however, most dairy farmers raise the female calves as replacements
for the milk herd. They are usually turned out into a pasture for at least
a year to 18 months then bred for the first time. These are called heifers
until they give birth.

It has been many years since I lived on a dairy farm. I understand that my
ancestors were farmers in Germany (near Frankfurt) so I guess for a while
when I was a kid, I carried on the family tradition! <vbg>

George L

"Omelet" > wrote in message
news
> In article >,
> "brooklyn1" > wrote:
>
>> > Y'know, I've never tried making a parmesan dish with pork. Chicken,
>> > range veal, eggplant and zucchini, yes, but not pork.
>>
>> Works nicely, been doing pork parm for more years than I can remember,
>> just
>> don't pound it, slice it thin.
>
> I'd have to start with a roast to do that, but that's not hard to get.

It's much easier to thinly slice those things they call "boneless pork
chops", a 3/4' thk piece should easily yield four cutlets of equal
thickness... with experience one should be able to consistantly slice meat
thin enough to read through.

> Slicing partially frozen meat also makes it easier to slice thinly.

A good recipe for sliced hand.

In article >,
"brooklyn1" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "brooklyn1" > wrote:
> >
> >> > Y'know, I've never tried making a parmesan dish with pork. Chicken,
> >> > range veal, eggplant and zucchini, yes, but not pork.
> >>
> >> Works nicely, been doing pork parm for more years than I can remember,
> >> just
> >> don't pound it, slice it thin.
> >
> > I'd have to start with a roast to do that, but that's not hard to get.
>
> It's much easier to thinly slice those things they call "boneless pork
> chops", a 3/4' thk piece should easily yield four cutlets of equal
> thickness... with experience one should be able to consistantly slice meat
> thin enough to read through.
>
> > Slicing partially frozen meat also makes it easier to slice thinly.
>
> A good recipe for sliced hand.

Not really. I've used that technique dozens of times to get thin slices
of rare meat for making beef (or emu or venison) jerky. The meat is not
frozen solid, just slightly "crunchy".

Never have ever cut myself doing that.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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"Omelet" > wrote in message
news
> In article >,
> "brooklyn1" > wrote:
>
>> If you ever claim to have entertained
>> orthodox Jews in your home I'll call you a liar,
>
> I never claimed to have entertained Orthodox Jews Sheldon.

I never said you did, I said "If you ever". You piggybacked onto Nancy's
religious dietary restriction comment in support, so indeed you agreed by
implication... and you know you did... or you wouldn't have selectively
taken one statement totally out of context and trimmed the post down to
nothing... putting your fingers into your ears and making nyaaa-nyaaa noises
doesn't make the truth go away.

brooklyn1 wrote:

> It's much easier to thinly slice those things they call "boneless pork
> chops", a 3/4' thk piece should easily yield four cutlets of equal
> thickness...

You kidding, I could get a bazillion slices out of a 3/4' piece.

nancy

Pete C. > wrote:

> You do realize that the beef you eat was no more than 12-14 months old
> don't you?

According to the USDA, beef is meat from full-grown cattle about 2 years
old. What gives?

Victor

Michael Kuettner > wrote:

> It's exactly the opposite here. Wiener Schnitzel is always veal.
> If a restaurant uses pork, it has to declare that on the menu -
> then it's "Wiener Schnitzel vom Schwein".

Here in Germany, a pork schnitzel made the same way as Wiener Schnitzel
has to be labelled "Schnitzel Wiener Art", which means basically the
same thing as "Wiener Schnitzel" and is a sneaky way of marketing a
different thing. Many people do not even recognise the difference.

Victor

"Victor Sack" > wrote in message
. ..
> Pete C. > wrote:
>
>> You do realize that the beef you eat was no more than 12-14 months old
>> don't you?
>
> According to the USDA, beef is meat from full-grown cattle about 2 years
> old. What gives?


I've read that it is possible with intensive feeding and management to raise
an animal to 1000+ pounds in 12 months, but it isn't usual and I've never
seen it done. Most beeves are slaughtered when they hit 1100 to 1200 pounds
and that usually takes about 18 to 24 months depending on what they are
fed, etc.

George L

James Silverton wrote:
>
> Arri wrote on Fri, 04 Sep 2009 18:03:42 -0600:
>
> > Ed Pawlowski wrote:
> >>
> >> Over the weekend we bought some meat and invited a few people
> >> for dinner. We told them we were making picatta with pasta.
> >>
> >> As I was starting to cook the meat and our guest arrived,
> >> soon we had dinner. They mentioned the veal was really good
> >> and so tender, probably very expensive. I never told them
> >> anything other than I was making picatta. Pork loin was on
> >> sale for 1.49 and that is what I used, sliced and
> >> pounded. After dinner we told them what is was.
> >>
> >> I also have to wonder how often the breaded veal stuff in
> >> some restaurants is real veal and how much is pork
> >> loin. -- Ed http://pages.cthome.net/edhome/
>
> >Anyone who eats veal can tell it from pork. The texture is different as
> >is the flavour.
>
> And if one has never eaten pork?
>


Someone who has never eaten pork isn't likely to eat veal in a
restaurant either. The religious reasons for not eating pork will also
extend to not eating meat that isn't kosher or halal. The 'moral'
reasons for not eating pork will preclude eating veal as well.