Let me see whatcha got?

Add Poison. Consume.

Do I just ask for "poison" at the grocery store or is there a specific brand? Also, your recipe doesn't give any measurements. What's the ratio of poison to veal? Do I tenderize the veal first? How am I cooking the veal and at what temperature? I realize that you are just trying to help out by sharing your family recipes but you have to be more explicit, otherwise it may not come out as intended and that would be a poor reflection on you and your culinary skills.

Thanks

Ark

Lol. Touche. Veal is best served between 140-150 degrees Fahrenheit. It being baby cow is very tender and fatty. I suggest you pan sear then roast the cutlets myself. As far as a marinade for the meat, I love honey and spicy pickled mango myself. To taste.

Does that help?

Lol. Touche. Veal is best served between 140-150 degrees Fahrenheit. It being baby cow is very tender and fatty. I suggest you pan sear then roast the cutlets myself. As far as a marinade for the meat, I love honey and spicy pickled mango myself. To taste.

Does that help?

Thanks! Now if only I had any ingredients other than veal...

Honey...Spicy Pickled Mango...Bread...Flour...Eggs...Salt and Pepper. Voila.

I can't wait to see what a disaster this becomes

I can't wait to see what a disaster this becomes

Oh Jeez. Do you seriously think that by the description it can turn out horrificly?

I can't wait to see what a disaster this becomes

hey now, I know how to cook, it's just that my roomates have just finished cleaning the kitchen so I've got a very limited time frame to work with before it becomes a mess again.

I cooked in restaurants for many years. I even took 2 years of culinary arts via vocational training.

Alright, I get back from the grocery store with various ingredients and I open the freezer to take out the veal only to discover that my fridge is a piece of shit and the veal went bad because it didn't freeze. I go back to the grocery store to buy more veal but realize that they don't have any so I have to settle for chicken instead. I get back home and start the prep work only to discover that the bag that I quickly glanced at before my first trip to the grocery store and believed to be flour is in fact a bag of sugar. So, off to the grocery store I go again. Now, I don't if anyone appreciates how much of a retard you feel like after your third trip to the grocery store, but it's right around catching yourself in your own zipper. To make matters even better, there was only one cashier working during all three trips, so my ineptitude did not go unnoticed.

you should just go to bed.

don't tempt me

Lemme know how they come out. You're following my ingredient list? It's a far eastern recipe; i just don't have quantities handy though. I always adjust recipes with quantities to taste though.

Let me see whatcha got?

I've always enjoyed Veal Scallopini or Osso Bucco. You can either search for recipes on Food Network, or PM me and I will share the old school recipes I have for them.

Do they serve veal at the chowhall? or what about wendys? thats the only food I really get to eat.

I've always enjoyed Veal Scallopini or Osso Bucco. You can either search for recipes on Food Network, or PM me and I will share the old school recipes I have for them.

PM sent

Lemme know how they come out. You're following my ingredient list? It's a far eastern recipe; i just don't have quantities handy though. I always adjust recipes with quantities to taste though.

I was going to try your suggestion but then the veal went bad so I got chicken instead. I'll be sure to try it next time when I get veal though.

For realz. I love honey along with a contrasting spice as a marinade. I owe tofuball a jar of my fathers uncooked orange blossom honey. I'll get it out eventually.

For realz. I love honey along with a contrasting spice as a marinade. I owe tofuball a jar of my fathers uncooked orange blossom honey. I'll get it out eventually.

Is he actually a bee keeper?

I'll tell you one thing (of many things) that I miss from NY. Maple syrup. Real maple syrup from upstate and Canada was the shit, nothing else can compare.

I'll tell you one thing (of many things) that I miss from NY. Maple syrup. Real maple syrup from upstate and Canada was the shit, nothing else can compare.

Nah, maple syrup is overrated. I like the stuff that the old black woman makes.

Oh, and thank you for the recipe

Is he actually a bee keeper?

I'll tell you one thing (of many things) that I miss from NY. Maple syrup. Real maple syrup from upstate and Canada was the shit, nothing else can compare.

Yeah. In Florida. Ocala National Forest area.

I like the Vermont Maple syrup, but I often wonder if a gay guy made it. :-\

I like the Vermont Maple syrup, but I often wonder if a gay guy made it. :-\

Why? Oh right, because he's from Vermont.

Yeah. Legal Gay Marriages FTL.

Nah, maple syrup is overrated. I like the stuff that the old black woman makes.

Oh, and thank you for the recipe

No prob.

You actually like the Jemima? I can't handle maple syrup unless it has the looks and consistency of Castrol GTX.

Yeah. In Florida. Ocala National Forest area.

Ah, so he is definitely one of those guys that puts the actually honeycomb in the mason jar?

I don't think so. He takes it from the comb to 5 gallon buckets to mason jars for sale.

I don't think so. He takes it from the comb to 5 gallon buckets to mason jars for sale.

Ok. I just know that a lot of the independent guys usually throw a chunk of honeycomb in the jar. Not that it makes it better, if anything it actually just takes up more space in the jar and robs you of extra honey. It wins on the cool factor though.

lol. It sounds cool to look at, but I dunno if I would consume honey with a honeycomb in it.

Just smoke out the bees and throw the whole beehive into a blender.

I've made braised veal cheek before, and chops, but never cutlets. I wonder if you could do it like a paillard and have it turn out any good....

I've been meaning to try making my own veal stock and then demi-glace, but it's so time intensive and I don't have a stockpot large enough to yield any meaningful quantity when the whole thing is done. I need like a 20 quart stockpot....