The Catalans take a step forward

They are wonderful things and can be cooked in many exciting ways.

Oh, and you might what this ' back.

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Stuffed with mince, steamed with tomatoes and herbs, slow cooked with
garlic and butter, turned into papardelle.

I could go on.

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This is a problem how?

Fair call.
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Not entirely unreasonable I suppose, but I still like courgettes, and
aubergines, come to that.

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I wasn't aware of the decrating of veal calves, tbh. Let's have a
look: oh yes, banned in the EU - excellent - but not in Switzerland ...
that's only to be expected with their record of proscription, I suppose.

I see the USA is lagging well behind the civilised world, however.
Doing it state-by-state with the first five states legislating crates
to disappear in 2011. Not really impressive, but I suppose it's due to
their lack of lebensraum, eh?

I shan't be eating veal any time soon, I'm afraid. It is as much a
texture thing, rather like growing up detesting tongue sandwiches.

 

There's a lot more to it than just the crating with white veal though.

AOL. If my steak isn't at least an inch thick & bleeding, I ain't
interested. Leave the veal to the namby-pamby limp-wristed apricot
facial scrub-using ponces.

 

I'm aware of that, hence \/ this \/

You're turning into a Nige for the Middle Classes, you know.

 

Christ, I can't keep up. From banjo-playing redneck to middle class
sweary icon in less than a week.

 

95% of women agreed![1]

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[1] Stat made up for the purpose of comedy

 

Are you being smutty..?

 

I'm sure it saved the porn industry.

 

Veal can be an inch thick and rare too, you know.

T-Bone veal steaks are really very good.

 

<snip>

That'll be your age I guess.

 

They don't tend to have the fullness of flavour of their more mature
relatives, though, so we tend to use veal more for dishes when it's
having flavour added, like saltimbocca, or layered with good ham in a
cheese sauce (escalope Savoyarde) although TBH we more often do that
with chicken.

But yeah, veal's good, and deserves it's own place in the lists of
meat.

 

So I have seen on the telly - looked nice but I expect I like my meat
rather more done than you.

.... especially when still attached to the animal.

IIRC you like your meat rare almost to the point of still breathing do
you not?

 

'snot blud, though, it's myoglobin or somesuch.

 

+1.

Baba ghanoush rocks.

Though I like pretty much all Lebanese/Syrian/Egyptian/Turkish mezze
style food.

 

Whilst that's true I like veal for it's 'buttery' quality and also as an
essential component of 'sunday gravy' if I make baked ziti.
(Soprano's cookbook is probably not something best read if going on a
diet...)

Mind you, I wouldn't suggest veal was a substitute for a good rib eye
steak. Both have their place as you point out.

 

Umm... probably. I like to make sure the meat's seen some heat.
Generally not much.

Well, I'd rather not have to cut pieces off a moving animal but I think,
yes. I bought some steak or other at Chimay and couldn't resist a
couple of bites between the packet and the barbecue.

 

Hell yes. And Imam Bayadi(sp)

I am rapidly becoming the same. A Darsy / Catman gestalt. Ew.


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Tyger, Tyger Burning Bright (Remove rust to reply)
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Triumph Sprint ST 1050: It's blue, see.
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