Veal

Is delicious!

Just tried it. Very good. Let it simmer for 20 minutes with mushrooms, onion, tomato, parsley and oregano.

Got any better recipes? I could go for more veal...

I base my judgement of Italian restaurants on their Veal Piccata.

Did you have to sit through my act before you got to eat the veal?
I doff my hat to you, madam!

Gotta take a pass on veal, same goes for foie gras, the inherent cruelty involved kills my appetite every time.

WTF is fooey grass? :santa_angry:

Clyde lives in nanny state California, where foie gras is illegal. It is made from duck or goose liver, but first you have to force feed the bird and restrict movement to get the liver good and fatty. Veal is similar in that it requires the calf to suffer for our taste buds. Nevertheless, I like both.

Eating animals is one thing, torturing them to be tasty is quite another.

I haven't had veal since, like, the mid '80s, but I'm reconsidering. I mean, think about it: They have all these organic, free range options because the concern is making the animals happy--right up until you kill, butcher, and eat them. Does a happy animal really want to be killed? Now veal, on the other hand, if every second of its short life is misery and it is praying for death (not that calves pray), isn't it, in fact, more humane to eat veal than regular beef?

Personally I don't include morality into my food choices since everything I eat is something that died. That includes plants.

I make sure to torture the fruits and veggies I eat, but I'd rather not eat an animal that was tortured to death.

Veal can be raised humanely, and apparently tastes better that way anyway. http://www.nytimes.com/2007/04/18/dining/18veal.html?pagewanted=all&_r=0

If it was a question of how much a human being suffered before it was made into meat, that'd be one thing. An animal? Don't give a damn, bring on the veal steak. Eh... foy grass, though, you can keep. Meat is one thing, internal organs, I'ma pass on that.

Hmmm. Sounds like the time someone tried to convince me that lap dances WEREN'T always better when the strippers crying. Sounded like bs, but they were convincing enough that I ended up throwing fifty bucks away trying it out.

Fool me once...

Salt the veal, thinly slice some garlic and lodge the slices in the meat, slow roast until it's falling apart tender, and serve it with a chestnut cream sauce. Can be done with steaks or a roast, though better with a roast.

And, BTW, the veal will be better if you have this guy cook it:

I was thinking something similar the other day - Do we ever eat anything that wasn't once alive?

It's the buttermilk ice cream of meats.

There's buttermilk ice cream?

Well, our bodies can only get energy from carbohydrates, proteins, fats, and alcohol, and all of them are products of living organisms. Anything else, our bodies can't really do anything with.

So, really, I guess we don't.

It seems we living creatures are meant to feed on one another.


And my story on VEAL: My mother used to make this wonderful veal parmigiana. It was one of my favorite things she made. Just wonderful. Then she got that goddamned letter from PETA about how baby lambs are raised for veal. That was the end of that.

God damn you, PETA.

I hope my sister has her recipe for that somewhere. It would be great to have it again, although I've had similarly prepared chicken parmigiana in restaurants and it was pretty good, too.

Since I've never had veal, I feel obligated to make sure my first experience with it is with something really good. Obviously I'll accomplish this partly by not ordering it unless I'm at a good restaurant, but what dish is the best introduction?

Anything commonly made with veal cutlets is inferior when made with chicken. This is true for parmagiana, picata, and for goodness sake, marsala!