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.


--

Good Food.
Good Friends.
Good Memories.

On 4/13/2014 8:12 PM, 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.
>
>
Salt, pepper, minced garlic, rubbed with crushed thyme or rosemary.
Maybe sprinkled with a little lemon juice. I tend to treat veal chops
pretty much like I do the occasional lamb chops. If not grilled, then
seasoned and pan fried in a little oil to medium-rare.

Jill

jmcquown > wrote in news:br0ocoFralhU1
@mid.individual.net:

> On 4/13/2014 8:12 PM, 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.
>>
>>
> Salt, pepper, minced garlic, rubbed with crushed thyme or rosemary.
> Maybe sprinkled with a little lemon juice. I tend to treat veal chops
> pretty much like I do the occasional lamb chops. If not grilled, then
> seasoned and pan fried in a little oil to medium-rare.
>
I would never do that to veal, but that is exactly the right way to do
lamb, except that I use Greek oregano instead of the thyme and rosemary,
but those seem nice too, and a little savory as well.
>
> Jill
>



--
--Bryan
"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

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.

Doris

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.
>
>Doris

Veal chops need only freshly ground *white* pepper, a smidge of kosher
salt, and grill quickly... serve with asparagus, roasted red potatoes,
and herbed (dill) buddah.

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. I used
white wine instead of water or chicken stock to make the gravy. In
retrospect, I should have used chicken stock but didn't have any in
the freezer or the cupboard. I thought I did or else I would have
bought some when I was out shopping. My biggest mistake was
supplementing the brown mushrooms with shiitake because I thought the
flavor boost might be good, well it wasn't. They were too strong for
the veal. In fact hubby commented that he thought the sauce was too
"mushroomy" tasting and he's the guy who *loves* mushrooms in gravy.


--

Good Food.
Good Friends.
Good Memories.

On Monday, April 14, 2014 7:41:43 AM UTC-4, Brooklyn1 wrote:
>
> Veal chops need only freshly ground *white* pepper, a smidge of kosher
> salt, and grill quickly... serve with asparagus, roasted red potatoes,
> and herbed (dill) buddah.

Exactly. Like a good steak, if you complicate the
process you destroy the meal. Just salt, black pepper
(rubbed with oil if desired) and a hot grill.

http://www.richardfisher.com

On 2014-04-14 10:19 AM, Helpful person wrote:
> On Monday, April 14, 2014 7:41:43 AM UTC-4, Brooklyn1 wrote:
>>
>> Veal chops need only freshly ground *white* pepper, a smidge of kosher
>> salt, and grill quickly... serve with asparagus, roasted red potatoes,
>> and herbed (dill) buddah.
>
> Exactly. Like a good steak, if you complicate the
> process you destroy the meal. Just salt, black pepper
> (rubbed with oil if desired) and a hot grill.

It wasn't that long ago that I had my first veal chop. It was in a nice
restaurant and was crusted. I should learn how to do that because it
was outstanding. I have grilled them a few times, just salt and pepper
and medium rare. I don't often see them for sale these days.

On Mon, 14 Apr 2014 07:19:20 -0700 (PDT), Helpful person
> wrote:

>On Monday, April 14, 2014 7:41:43 AM UTC-4, Brooklyn1 wrote:
>>
>> Veal chops need only freshly ground *white* pepper, a smidge of kosher
>> salt, and grill quickly... serve with asparagus, roasted red potatoes,
>> and herbed (dill) buddah.
>
>Exactly. Like a good steak, if you complicate the
>process you destroy the meal. Just salt, black pepper
>(rubbed with oil if desired) and a hot grill.

If yer gonna smother veal with three kimds of herbs may as well use
skinless boneless chicken breasts. I always thought veal parm with
all that spicy tomato sauce a waste of veal, no one could tell were it
cheapo pork shoulder cutlet parm.

On 2014-04-14 10:40 AM, Brooklyn1 wrote:

> If yer gonna smother veal with three kimds of herbs may as well use
> skinless boneless chicken breasts. I always thought veal parm with
> all that spicy tomato sauce a waste of veal, no one could tell were it
> cheapo pork shoulder cutlet parm.
>

Veal Parmesan is a cheap way of making a little bit of meat go further.
Slice it and pound it out. Dip it in flour, egg and crumbs to add some
bulk to it. It is typical of a lot of Italian dishes.... minimal
ingredients mate palatable with cheese and tomato sauce.

On Monday, April 14, 2014 10:40:58 AM UTC-4, Brooklyn1 wrote:
> On Mon, 14 Apr 2014 07:19:20 -0700 (PDT), Helpful person
wrote:
>
>
>
> >On Monday, April 14, 2014 7:41:43 AM UTC-4, Brooklyn1 wrote:
>
> >> Veal chops need only freshly ground *white* pepper, a smidge of kosher
> >> salt, and grill quickly... serve with asparagus, roasted red potatoes,
> >> and herbed (dill) buddah.
>
> >Exactly. Like a good steak, if you complicate the
> >process you destroy the meal. Just salt, black pepper
> >(rubbed with oil if desired) and a hot grill.
>
> If yer gonna smother veal with three kimds of herbs may as well use
> skinless boneless chicken breasts. I always thought veal parm with
> all that spicy tomato sauce a waste of veal, no one could tell were it
> cheapo pork shoulder cutlet parm.

I agree completely. Except for chops, (and breast and
shanks) veal should be pounded, breaded and simply fried.
For me, the only exception is veal picatta, where the lemon
and capers do add to the flavor.

http://www.richardfisher.com

On Monday, April 14, 2014 10:50:35 AM UTC-4, Dave Smith wrote:
> On 2014-04-14 10:40 AM, Brooklyn1 wrote:
>
> > If yer gonna smother veal with three kimds of herbs may as well use
> > skinless boneless chicken breasts. I always thought veal parm with
> > all that spicy tomato sauce a waste of veal, no one could tell were it
> > cheapo pork shoulder cutlet parm.
>
> Veal Parmesan is a cheap way of making a little bit of meat go further.
> Slice it and pound it out. Dip it in flour, egg and crumbs to add some
> bulk to it. It is typical of a lot of Italian dishes.... minimal
> ingredients mate palatable with cheese and tomato sauce.

Then why not use pounded chicken or turkey breasts? It's
much cheaper and to my mind almost indistinguishable.

http://www.richardfisher.com

On 14/04/2014 7:40 AM, Brooklyn1 wrote:
> On Mon, 14 Apr 2014 07:19:20 -0700 (PDT), Helpful person
> > wrote:
>
>> On Monday, April 14, 2014 7:41:43 AM UTC-4, Brooklyn1 wrote:
>>>
>>> Veal chops need only freshly ground *white* pepper, a smidge of kosher
>>> salt, and grill quickly... serve with asparagus, roasted red potatoes,
>>> and herbed (dill) buddah.
>>
>> Exactly. Like a good steak, if you complicate the
>> process you destroy the meal. Just salt, black pepper
>> (rubbed with oil if desired) and a hot grill.
>
> If yer gonna smother veal with three kimds of herbs may as well use
> skinless boneless chicken breasts. I always thought veal parm with
> all that spicy tomato sauce a waste of veal, no one could tell were it
> cheapo pork shoulder cutlet parm.
>
A Jewish friend was going through a divorce from hell and was strapped
for cash. So she fed pork to her kids, telling them that it was veal.
Graham

On 4/14/2014 11:12 AM, Helpful person wrote:
> On Monday, April 14, 2014 10:50:35 AM UTC-4, Dave Smith wrote:
>> On 2014-04-14 10:40 AM, Brooklyn1 wrote:
>>
>>> If yer gonna smother veal with three kimds of herbs may as well use
>>> skinless boneless chicken breasts. I always thought veal parm with
>>> all that spicy tomato sauce a waste of veal, no one could tell were it
>>> cheapo pork shoulder cutlet parm.
>>
>> Veal Parmesan is a cheap way of making a little bit of meat go further.
>> Slice it and pound it out. Dip it in flour, egg and crumbs to add some
>> bulk to it. It is typical of a lot of Italian dishes.... minimal
>> ingredients mate palatable with cheese and tomato sauce.
>
> Then why not use pounded chicken or turkey breasts? It's
> much cheaper and to my mind almost indistinguishable.
>
I wouldn't waste money on veal for that dish. Of course, you can buy
cheap frozen already breaded veal "cutlets" if you want to make it and
still call it veal parmesan.

Jill

On 2014-04-14, Dave Smith > wrote:

> minimal ingredients mate palatable with cheese and tomato sauce.

Apparently, I can no longer do tomato sauce. Gives me heartburn
something fierce. Can do ketchup and fresh tomatoes, but not sauce.
Any conjectures?

nb

On Mon, 14 Apr 2014 08:10:53 -0700 (PDT), Helpful person
> wrote:

>On Monday, April 14, 2014 10:40:58 AM UTC-4, Brooklyn1 wrote:
>> On Mon, 14 Apr 2014 07:19:20 -0700 (PDT), Helpful person
> wrote:
>>
>>
>>
>> >On Monday, April 14, 2014 7:41:43 AM UTC-4, Brooklyn1 wrote:
>>
>> >> Veal chops need only freshly ground *white* pepper, a smidge of kosher
>> >> salt, and grill quickly... serve with asparagus, roasted red potatoes,
>> >> and herbed (dill) buddah.
>>
>> >Exactly. Like a good steak, if you complicate the
>> >process you destroy the meal. Just salt, black pepper
>> >(rubbed with oil if desired) and a hot grill.
>>
>> If yer gonna smother veal with three kimds of herbs may as well use
>> skinless boneless chicken breasts. I always thought veal parm with
>> all that spicy tomato sauce a waste of veal, no one could tell were it
>> cheapo pork shoulder cutlet parm.
>
>I agree completely. Except for chops, (and breast and
>shanks) veal should be pounded.

If it's pounded it's NOT a CUTlet. Even the inexpensive breaded
frozen veal cutlets at market are NOT pounded, they put cheaper veal
cuts (shoulder) through a cubing machine. NO meat should be pounded,
pounding RUINS meat.

On Mon, 14 Apr 2014 08:13:01 -0700, graham > wrote:

>On 14/04/2014 7:40 AM, Brooklyn1 wrote:
>> On Mon, 14 Apr 2014 07:19:20 -0700 (PDT), Helpful person
>> > wrote:
>>
>>> On Monday, April 14, 2014 7:41:43 AM UTC-4, Brooklyn1 wrote:
>>>>
>>>> Veal chops need only freshly ground *white* pepper, a smidge of kosher
>>>> salt, and grill quickly... serve with asparagus, roasted red potatoes,
>>>> and herbed (dill) buddah.
>>>
>>> Exactly. Like a good steak, if you complicate the
>>> process you destroy the meal. Just salt, black pepper
>>> (rubbed with oil if desired) and a hot grill.
>>
>> If yer gonna smother veal with three kimds of herbs may as well use
>> skinless boneless chicken breasts. I always thought veal parm with
>> all that spicy tomato sauce a waste of veal, no one could tell were it
>> cheapo pork shoulder cutlet parm.
>>
>A Jewish friend was going through a divorce from hell and was strapped
>for cash. So she fed pork to her kids, telling them that it was veal.
>Graham

If she were really Jewish (Yiddisher kupp) she would have bought non
kosher veal shoulder, 'bout the same price as pork shoulder.
http://www.yiddishphrase.com/word/307/yiddisher%20kop

On 4/14/2014 9:31 AM, sf wrote:
> 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. I used
> white wine instead of water or chicken stock to make the gravy. In
> retrospect, I should have used chicken stock but didn't have any in
> the freezer or the cupboard. I thought I did or else I would have
> bought some when I was out shopping. My biggest mistake was
> supplementing the brown mushrooms with shiitake because I thought the
> flavor boost might be good, well it wasn't. They were too strong for
> the veal. In fact hubby commented that he thought the sauce was too
> "mushroomy" tasting and he's the guy who *loves* mushrooms in gravy.
>
>
I'm sorry to hear your veal chops didn't turn out as you hoped.

I do enjoy veal chops, cooked rather simply. They are an occasional
indulgence. They're very tasty without many bells and whistles. It's
too easy to overwhelm the taste of the veal. Just my 2¢

Jill

On 2014-04-14 11:36 AM, notbob wrote:
> On 2014-04-14, Dave Smith > wrote:
>
>> minimal ingredients mate palatable with cheese and tomato sauce.
>
> Apparently, I can no longer do tomato sauce. Gives me heartburn
> something fierce. Can do ketchup and fresh tomatoes, but not sauce.
> Any conjectures?
>

I could not eat tomatoes for years. They always did a number on my buts
and made things very uncomfortable. I had had that problem since my 20s.
I had my gall bladder out back in late August and tomato doesn't seem
to bother me any more. In fact, last week I had lasagne two nights in a
row and the next night had ravioli with tomato sauce and no ill effects.

Maybe you should fake a gall bladder attack and get yours yanked out.
Gall bladder surgery is a piece of cake these days. My wife went in for
6 am surgery and was out by 1:30. They kept me for three days because
my gall bladder had been so big and bad. I should have asked to take it
home for a souvenir.

On 2014-04-14 11:39 AM, Brooklyn1 wrote:

>
> If it's pounded it's NOT a CUTlet. Even the inexpensive breaded
> frozen veal cutlets at market are NOT pounded, they put cheaper veal
> cuts (shoulder) through a cubing machine. NO meat should be pounded,
> pounding RUINS meat.
>

Curiously, most recipes for breaded veal cutlets like Wienerschnitzel
and Parmagiano say to pound the meat.

On Monday, April 14, 2014 1:10:40 PM UTC-4, Dave Smith wrote:
>
> Curiously, most recipes for breaded veal cutlets like Wienerschnitzel
> and Parmagiano say to pound the meat.

It's not curious, it's part of the preparation. The pounding
allows the meat to be very thin and cook very quickly. The
texture / taste combination is better that way.

http://www.richartdfisher.com

On 2014-04-14 1:15 PM, Helpful person wrote:
> On Monday, April 14, 2014 1:10:40 PM UTC-4, Dave Smith wrote:
>>
>> Curiously, most recipes for breaded veal cutlets like Wienerschnitzel
>> and Parmagiano say to pound the meat.
>
> It's not curious, it's part of the preparation. The pounding
> allows the meat to be very thin and cook very quickly. The
> texture / taste combination is better that way.
>

I know that, but I find it curious that a number of reputable sources
say to pound it when Sheldon knows so much better.

On Mon, 14 Apr 2014 13:10:40 -0400, Dave Smith
> wrote:

>On 2014-04-14 11:39 AM, Brooklyn1 wrote:
>
>>
>> If it's pounded it's NOT a CUTlet. Even the inexpensive breaded
>> frozen veal cutlets at market are NOT pounded, they put cheaper veal
>> cuts (shoulder) through a cubing machine. NO meat should be pounded,
>> pounding RUINS meat.
>>
>
>Curiously, most recipes for breaded veal cutlets like Wienerschnitzel
>and Parmagiano say to pound the meat.

Because most people have no knife skills... CUTlets are CUT, not
pounded. Cutlets from a butcher shop cost almost double that of the
entire piece of meat from which they're made. Cutlets aren't made in
advance, they're sliced to order because cutlets dry out too quickly.

"graham" > wrote in message
...
> On 14/04/2014 7:40 AM, Brooklyn1 wrote:
>> On Mon, 14 Apr 2014 07:19:20 -0700 (PDT), Helpful person
>> > wrote:
>>
>>> On Monday, April 14, 2014 7:41:43 AM UTC-4, Brooklyn1 wrote:
>>>>
>>>> Veal chops need only freshly ground *white* pepper, a smidge of kosher
>>>> salt, and grill quickly... serve with asparagus, roasted red potatoes,
>>>> and herbed (dill) buddah.
>>>
>>> Exactly. Like a good steak, if you complicate the
>>> process you destroy the meal. Just salt, black pepper
>>> (rubbed with oil if desired) and a hot grill.
>>
>> If yer gonna smother veal with three kimds of herbs may as well use
>> skinless boneless chicken breasts. I always thought veal parm with
>> all that spicy tomato sauce a waste of veal, no one could tell were it
>> cheapo pork shoulder cutlet parm.
>>
> A Jewish friend was going through a divorce from hell and was strapped for
> cash. So she fed pork to her kids, telling them that it was veal.

Needs must ...

--
http://www.helpforheroes.org.uk/shop/

Dave Smith wrote:
>
> Gall bladder surgery is a piece of cake these days. My wife went in for
> 6 am surgery and was out by 1:30. They kept me for three days because
> my gall bladder had been so big and bad. I should have asked to take it
> home for a souvenir.

Ummm...no? >|

G.

On 4/14/2014 6:51 PM, Gary wrote:
> Dave Smith wrote:
>>
>> Gall bladder surgery is a piece of cake these days. My wife went in for
>> 6 am surgery and was out by 1:30. They kept me for three days because
>> my gall bladder had been so big and bad. I should have asked to take it
>> home for a souvenir.
>
> Ummm...no? >|
>
> G.
>
I hope he was kidding! lol

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 2014-04-14 20:57, Cheryl wrote:
> On 4/14/2014 6:51 PM, Gary wrote:
>> Dave Smith wrote:
>>>
>>> Gall bladder surgery is a piece of cake these days. My wife went in for
>>> 6 am surgery and was out by 1:30. They kept me for three days because
>>> my gall bladder had been so big and bad. I should have asked to take it
>>> home for a souvenir.
>>
>> Ummm...no? >|
>>
>> G.
>>
> I hope he was kidding! lol
>

Heck no.Actually, it was only the stone I wanted. I was surprised when
my brother asked me if I brought it home. When he has his gall bladder
he asked for it.

"Dave Smith" > wrote in message
...
> On 2014-04-14 20:57, Cheryl wrote:
>> On 4/14/2014 6:51 PM, Gary wrote:
>>> Dave Smith wrote:
>>>>
>>>> Gall bladder surgery is a piece of cake these days. My wife went in for
>>>> 6 am surgery and was out by 1:30. They kept me for three days because
>>>> my gall bladder had been so big and bad. I should have asked to take it
>>>> home for a souvenir.
>>>
>>> Ummm...no? >|
>>>
>>> G.
>>>
>> I hope he was kidding! lol
>>
>
> Heck no.Actually, it was only the stone I wanted. I was surprised when my
> brother asked me if I brought it home. When he has his gall bladder he
> asked for it.

When they removed my gall bladder they gave me the stones in a wee bag<g>



--
http://www.helpforheroes.org.uk/shop/

"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.

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.

Jill

"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.

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.

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

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

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

"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.

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.


--

Good Food.
Good Friends.
Good Memories.