I have a recipe I want to try from "La Cuisine - Everyday French Home
Cooking" by Francoise Bernard. It calls for 4 cutlets. Where/how do
you get them? Buy and slice leg myself and hammer it out, or what?
Similarly I'm not quite sure how one manages to get chicken or pork
cutlets.

I snooped around at various stores, particularly those that claim great
meat deparments (locally Stater Bros. has that reputation), but came up
with almost nothing. Finally hit pay dirt (via phone) at a Whole Foods
that says they always have cutlets on hand, but they're a bit of a
shlep from my house.

A local Persian/Middle-eastern chain has a significant meat department
(Wholesome Choice), they don't have them. I can't seem to find cutlets
of most any kind at local supermarkets. I guess it's passe?

I picked up some smallish (though not particularly thinnish) pork loins
and intend to try with that but assume they'll be a little large for
what I think of (thought of as a kid) as a cutlet, per se. I have no
bona-fide meat hammer, and have my doubts it would be a useful purchase.

Any views on cutlets?

On 9/5/2015 4:02 PM, gtr wrote:
> I have no bona-fide meat hammer, and have my doubts it would be a useful
> purchase.

You don't need a meat mallet. Place the meat between two sheets of
waxed paper and slam them with the flat side of a butcher knife.
Actually, a cleaver would work better.

Jill

On Saturday, September 5, 2015 at 4:20:28 PM UTC-4, jmcquown wrote:
> On 9/5/2015 4:02 PM, gtr wrote:
> > I have no bona-fide meat hammer, and have my doubts it would be a useful
> > purchase.
>
> You don't need a meat mallet. Place the meat between two sheets of
> waxed paper and slam them with the flat side of a butcher knife.
> Actually, a cleaver would work better.

A small frying pan also works.

Cindy Hamilton

Cindy Hamilton wrote:
>jmcquown wrote:
>>gtr wrote:
>> > I have no bona-fide meat hammer, and have my doubts it would be a useful
>> > purchase.
>>
>> You don't need a meat mallet. Place the meat between two sheets of
>> waxed paper and slam them with the flat side of a butcher knife.
>> Actually, a cleaver would work better.
>
>A small frying pan also works.
>
>Cindy Hamilton

Why would yoose spend like $15/lb and more for quality veal and then
beat all the goodness out of it... how would you like your next
mammogram to begin by having your tender titties pounded with a 12"
Griswold skillet?

Brooklyn1 wrote:
> Cindy Hamilton wrote:
>> jmcquown wrote:
>>> gtr wrote:
>>>> I have no bona-fide meat hammer, and have my doubts it would be a useful
>>>> purchase.
>>>
>>> You don't need a meat mallet. Place the meat between two sheets of
>>> waxed paper and slam them with the flat side of a butcher knife.
>>> Actually, a cleaver would work better.
>>
>> A small frying pan also works.
>>
>> Cindy Hamilton
>
> Why would yoose spend like $15/lb and more for quality veal and then
> beat all the goodness out of it... how would you like your next
> mammogram to begin by having your tender titties pounded with a 12"
> Griswold skillet?
>


Oh come on, it's way too early for you to be into the Crystal Palace.

On 9/5/2015 5:06 PM, Brooklyn1 wrote:
> Cindy Hamilton wrote:
>> jmcquown wrote:
>>> gtr wrote:
>>>> I have no bona-fide meat hammer, and have my doubts it would be a useful
>>>> purchase.
>>>
>>> You don't need a meat mallet. Place the meat between two sheets of
>>> waxed paper and slam them with the flat side of a butcher knife.
>>> Actually, a cleaver would work better.
>>
>> A small frying pan also works.
>>
>> Cindy Hamilton
>
> Why would yoose spend like $15/lb and more for quality veal and then
> beat all the goodness out of it... how would you like your next
> mammogram to begin by having your tender titties pounded with a 12"
> Griswold skillet?
>
Do try to keep up. He's changed from veal cutlets to pork. Chicken
would also work. If they don't sell thinly sliced cutlets of any sort
of meat then pounding a substitute to replicate a recipe will work. Not
in your world, perhaps, but in most others.

I don't have a problem finding veal but I don't try to buy it in the
fall. Veal (and lamb - yes, we all know you hate lamb) is more readily
found in the Spring. This time of year you're obviously going to pay
premium prices.

Jill

Brooklyn1 wrote:
> I think the texture of veal is too wussy.


For you, spit-roasted guinea pig!

On Saturday, September 5, 2015 at 1:02:40 PM UTC-7, gtr wrote:
> I have a recipe I want to try from "La Cuisine - Everyday French Home
> Cooking" by Francoise Bernard. It calls for 4 cutlets. Where/how do
> you get them? Buy and slice leg myself and hammer it out, or what?
> Similarly I'm not quite sure how one manages to get chicken or pork
> cutlets.
>

> I picked up some smallish (though not particularly thinnish) pork loins
> and intend to try with that but assume they'll be a little large for
> what I think of (thought of as a kid) as a cutlet, per se. I have no
> bona-fide meat hammer, and have my doubts it would be a useful purchase.
>
> Any views on cutlets?

My grandmother would make Wiener schnitzel as a special treat when
we were kids, shallow-frying in a mixture of butter and oil. The
closest restaurant that sells schnitzel wants $25, so making it at
home is quite appealing.

The meat hammer I have now just cost a few dollars at a Cash and Carry
store. I store it in the crock that holds the rest of my handled tools.
Similarly, I have a potato masher even though months might go by
between mashings.

Classically, the pork cutlet comes from the pork shoulder (Boston butt).
But the cheat is to slice some off a pork tenderloin. For chicken
cutlets, I separate the muscles of a breast with my thumb.

Years ago, I was given a two-inch thick cutting board. I pound the
cutlets sandwiched between two layers of plastic wrap.

"gtr" > wrote in message news:2015090513023627572-xxx@yyyzzz...
>I have a recipe I want to try from "La Cuisine - Everyday French Home
>Cooking" by Francoise Bernard. It calls for 4 cutlets. Where/how do you
>get them? Buy and slice leg myself and hammer it out, or what? Similarly
>I'm not quite sure how one manages to get chicken or pork cutlets.
>
> I snooped around at various stores, particularly those that claim great
> meat deparments (locally Stater Bros. has that reputation), but came up
> with almost nothing. Finally hit pay dirt (via phone) at a Whole Foods
> that says they always have cutlets on hand, but they're a bit of a shlep
> from my house.
>
> A local Persian/Middle-eastern chain has a significant meat department
> (Wholesome Choice), they don't have them. I can't seem to find cutlets of
> most any kind at local supermarkets. I guess it's passe?
>
> I picked up some smallish (though not particularly thinnish) pork loins
> and intend to try with that but assume they'll be a little large for what
> I think of (thought of as a kid) as a cutlet, per se. I have no bona-fide
> meat hammer, and have my doubts it would be a useful purchase.
>
> Any views on cutlets?

I have purchased chicken cutlets but I can't remember where. Most likely
Central Market, PCC or Whole Foods.

On Saturday, September 5, 2015 at 5:06:26 PM UTC-4, Brooklyn1 wrote:

> Why would yoose spend like $15/lb and more for quality veal and then
> beat all the goodness out of it... how would you like your next
> mammogram to begin by having your tender titties pounded with a 12"
> Griswold skillet?

That's pretty much what a mammogram feels like, anyway. Only slower.

Cindy Hamilton

On Sun, 6 Sep 2015 05:03:23 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, September 5, 2015 at 5:06:26 PM UTC-4, Brooklyn1 wrote:
>
>> Why would yoose spend like $15/lb and more for quality veal and then
>> beat all the goodness out of it... how would you like your next
>> mammogram to begin by having your tender titties pounded with a 12"
>> Griswold skillet?
>
>That's pretty much what a mammogram feels like, anyway. Only slower.

So I've heard. I give wonderful breast exams and no pain... best
method is in a tub of warm water, on your back, both sides, and
hanging face down... toolmakers have an exquisite sense of touch, any
lumps I'll find them. I won't even look, I have a better touch with
my eyes closed.

"Cindy Hamilton" wrote in message
...

On Saturday, September 5, 2015 at 5:06:26 PM UTC-4, Brooklyn1 wrote:

> Why would yoose spend like $15/lb and more for quality veal and then
> beat all the goodness out of it... how would you like your next
> mammogram to begin by having your tender titties pounded with a 12"
> Griswold skillet?

That's pretty much what a mammogram feels like, anyway. Only slower.

====================

I reckon that if blokes had to go through something similar, they would soon
find a way which is far less painful!


---
http;//www.helpforheroes.org.uk

Brooklyn1 wrote:
> On Sun, 6 Sep 2015 05:03:23 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Saturday, September 5, 2015 at 5:06:26 PM UTC-4, Brooklyn1 wrote:
>>
>>> Why would yoose spend like $15/lb and more for quality veal and then
>>> beat all the goodness out of it... how would you like your next
>>> mammogram to begin by having your tender titties pounded with a 12"
>>> Griswold skillet?
>>
>> That's pretty much what a mammogram feels like, anyway. Only slower.
>
> So I've heard. I give wonderful breast exams and no pain... best
> method is in a tub of warm water, on your back, both sides, and
> hanging face down... toolmakers have an exquisite sense of touch, any
> lumps I'll find them. I won't even look, I have a better touch with
> my eyes closed.
>


You are truly a gross person.

On Sunday, September 6, 2015 at 1:44:19 AM UTC-6, Julie Bove wrote:
> "gtr" > wrote in message news:2015090513023627572-xxx@yyyzzz...
> >I have a recipe I want to try from "La Cuisine - Everyday French Home
> >Cooking" by Francoise Bernard. It calls for 4 cutlets. Where/how do you
> >get them? Buy and slice leg myself and hammer it out, or what? Similarly
> >I'm not quite sure how one manages to get chicken or pork cutlets.
> >
> > I snooped around at various stores, particularly those that claim great
> > meat deparments (locally Stater Bros. has that reputation), but came up
> > with almost nothing. Finally hit pay dirt (via phone) at a Whole Foods
> > that says they always have cutlets on hand, but they're a bit of a shlep
> > from my house.
> >
> > A local Persian/Middle-eastern chain has a significant meat department
> > (Wholesome Choice), they don't have them. I can't seem to find cutlets of
> > most any kind at local supermarkets. I guess it's passe?
> >
> > I picked up some smallish (though not particularly thinnish) pork loins
> > and intend to try with that but assume they'll be a little large for what
> > I think of (thought of as a kid) as a cutlet, per se. I have no bona-fide
> > meat hammer, and have my doubts it would be a useful purchase.
> >
> > Any views on cutlets?
>
> I have purchased chicken cutlets but I can't remember where. Most likely
> Central Market, PCC or Whole Foods.

Oh!, Oh!...the old Alzheimers is setting in. Short-term memory is the first to go.
===

On 9/6/2015 2:08 PM, Bruce wrote:
> On Sun, 6 Sep 2015 17:55:19 +0100, "Ophelia" >
> wrote:
>
>> "Cindy Hamilton" wrote in message
>> ...
>>
>> On Saturday, September 5, 2015 at 5:06:26 PM UTC-4, Brooklyn1 wrote:
>>
>>> Why would yoose spend like $15/lb and more for quality veal and then
>>> beat all the goodness out of it... how would you like your next
>>> mammogram to begin by having your tender titties pounded with a 12"
>>> Griswold skillet?
>>
>> That's pretty much what a mammogram feels like, anyway. Only slower.
>>
>> ====================
>>
>> I reckon that if blokes had to go through something similar, they would soon
>> find a way which is far less painful!
>
> Are you saying that men are smarter than women?
>

Men have a generally lower pain tolerance it seems.

"Bruce" > wrote in message
...
> On Sun, 6 Sep 2015 17:55:19 +0100, "Ophelia" >
> wrote:
>
>>"Cindy Hamilton" wrote in message
...
>>
>>On Saturday, September 5, 2015 at 5:06:26 PM UTC-4, Brooklyn1 wrote:
>>
>>> Why would yoose spend like $15/lb and more for quality veal and then
>>> beat all the goodness out of it... how would you like your next
>>> mammogram to begin by having your tender titties pounded with a 12"
>>> Griswold skillet?
>>
>>That's pretty much what a mammogram feels like, anyway. Only slower.
>>
>>====================
>>
>>I reckon that if blokes had to go through something similar, they would
>>soon
>>find a way which is far less painful!
>
> Are you saying that men are smarter than women?

Certainly not I just think they have more clout over such things like
where the money is spent)


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

On 9/6/2015 12:42 PM, Brooklyn1 wrote:
> On Sun, 6 Sep 2015 05:03:23 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Saturday, September 5, 2015 at 5:06:26 PM UTC-4, Brooklyn1 wrote:
>>
>>> Why would yoose spend like $15/lb and more for quality veal and then
>>> beat all the goodness out of it... how would you like your next
>>> mammogram to begin by having your tender titties pounded with a 12"
>>> Griswold skillet?
>>
>> That's pretty much what a mammogram feels like, anyway. Only slower.
>
> So I've heard. I give wonderful breast exams and no pain...

(snipped massive dreaming)

Get back to us when you can do multiple image scans to detect breast cancer.

Jill

"Bruce" > wrote in message
...
> On Sun, 6 Sep 2015 21:23:32 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Bruce" > wrote in message
. ..
>>> On Sun, 6 Sep 2015 17:55:19 +0100, "Ophelia" >
>>> wrote:
>>>
>>>>"Cindy Hamilton" wrote in message
...
>>>>
>>>>On Saturday, September 5, 2015 at 5:06:26 PM UTC-4, Brooklyn1 wrote:
>>>>
>>>>> Why would yoose spend like $15/lb and more for quality veal and then
>>>>> beat all the goodness out of it... how would you like your next
>>>>> mammogram to begin by having your tender titties pounded with a 12"
>>>>> Griswold skillet?
>>>>
>>>>That's pretty much what a mammogram feels like, anyway. Only slower.
>>>>
>>>>====================
>>>>
>>>>I reckon that if blokes had to go through something similar, they would
>>>>soon
>>>>find a way which is far less painful!
>>>
>>> Are you saying that men are smarter than women?
>>
>>Certainly not I just think they have more clout over such things like
>>where the money is spent)
>
> Ok, you had me worried for a moment

;-)


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

On Saturday, September 5, 2015 at 4:06:26 PM UTC-5, Brooklyn1 wrote:
> Cindy Hamilton wrote:
> >jmcquown wrote:
> >>gtr wrote:
> >> > I have no bona-fide meat hammer, and have my doubts it would be a useful
> >> > purchase.
> >>
> >> You don't need a meat mallet. Place the meat between two sheets of
> >> waxed paper and slam them with the flat side of a butcher knife.
> >> Actually, a cleaver would work better.
> >
> >A small frying pan also works.
> >
> >Cindy Hamilton
>
> Why would yoose spend like $15/lb and more for quality veal and then
> beat all the goodness out of it... how would you like your next
> mammogram to begin by having your tender titties pounded with a 12"
> Griswold skillet?

You dumbass, if you'd read the thread they were talking about alternatives
to veal. For you, it's SPAM.
http://www.motherjones.com/politics/...brains-disease

--Bryan