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(The New York Times)   Fark Food Thread: Do you have a go-to recipe for veal if you're trying to impress? Have any tips for preparing veal to make it a knock out?   (nytimes.com) divider line 148
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862 clicks; posted to Main » on 24 Apr 2014 at 5:00 PM (44 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



148 Comments   (+0 »)
   
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2014-04-24 02:51:43 PM  
That's messed up dude.
 
2014-04-24 02:52:27 PM  
You're a monster.
 
2014-04-24 02:52:41 PM  
I've rarely even eaten veal, much less made it.

It was pretty good though.

/boil it in milk
 
2014-04-24 02:52:56 PM  
depends on the cut..... you gotta be way more specific
 
2014-04-24 02:54:26 PM  
Yes.


Step one: Make into gyro.
 
DGS [TotalFark]
2014-04-24 02:54:29 PM  
The last time I had veal was at a fancy French restaurant and it was glorious. Before that I'd made some basic veal chops similar to how I do steak in general. It's so tender.. I just didn't want to mess it up. Stuff ain't cheap.

I keep hearing things like 'veal scallopine' and such but there's gotta be more out there.
 
2014-04-24 02:55:00 PM  

make me some tea: /boil it in milk


Definitely not kosher.
 
DGS [TotalFark]
2014-04-24 02:55:04 PM  

megarian: Yes.


Step one: Make into gyro.


As opposed to using lamb? Hmm. Don't think I've heard of that before.
 
2014-04-24 02:55:17 PM  
Veal is just cruel.
 
2014-04-24 02:58:06 PM  
veal is no worse than every other animal you enjoy subby. chickens, pigs, etc get treated like shiat too. free range veal is maybe the most humaine thing out there
 
2014-04-24 02:59:00 PM  
 
2014-04-24 02:59:38 PM  
Sometimes, I just feel the urge to buy raw veal and eat it as is from the package.
 
2014-04-24 03:01:01 PM  

Huck Chaser: You're a monster.


Fear and Ignorance: Veal is just cruel.



I usually don't care what people eat, but veal's not something you should eat.

/Molly switches are open, let me know if you want me to go Full Vegan in this thread.
 
2014-04-24 03:02:33 PM  

DGS: megarian: Yes.


Step one: Make into gyro.

As opposed to using lamb? Hmm. Don't think I've heard of that before.


HA! I read "lamb" and not veal. But that would probably be just as yummy.
 
2014-04-24 03:06:38 PM  
Marinated kabobs with red onion, cherry or roma tomatoes, red potatoes.

Also, ground up and mix with ground pork and spices and is makes some really awesome homemade sausage links.
 
2014-04-24 03:10:49 PM  
Pan sear the veal for up to 12min per side.
Toss veal in a food processor.
Chum for 6minutes.
Pour mixture into a blender with 1/2 cup heavy cream, 1 cup of ice, 6 heaping scoops of TANG® .
Blend for 3.6minutes.

Pour mixture into a 9x13 tupperware container.
Flash freeze in a nitrogen based pressure freezer. (if not available substitute for a pressure fryer filled with dill oil)
Toss in trash.
 
2014-04-24 03:12:42 PM  
Veal scallopini is ridiculously easy and very impressive, Subs.
 
2014-04-24 03:12:48 PM  
Now I want veal carpaccio.
 
2014-04-24 03:14:14 PM  
since everyone in this thread is apparently a peta hippy vegan commy, just make it how you like your beef. it is baby beef so it will cook faster. otherwise prep/cooking is the same.
 
2014-04-24 03:14:21 PM  
Seriously subby, if you're actually trying to impress somebody, you'd better know them well enough to know whether they'd be offended by being served veal.
 
DGS [TotalFark]
2014-04-24 03:14:40 PM  

Mirrorz: Pan sear the veal for up to 12min per side.
Toss veal in a food processor.
Chum for 6minutes.
Pour mixture into a blender with 1/2 cup heavy cream, 1 cup of ice, 6 heaping scoops of TANG® .
Blend for 3.6minutes.

Pour mixture into a 9x13 tupperware container.
Flash freeze in a nitrogen based pressure freezer. (if not available substitute for a pressure fryer filled with dill oil)
Toss in trash.


As soon as I saw 12 min you lost me. The rest was entertaining.
 
2014-04-24 03:16:45 PM  

DGS: As soon as I saw 12 min you lost me.


I forgot the hyphen. 1-2min
 
2014-04-24 03:16:59 PM  
lh3.googleusercontent.com
 
2014-04-24 03:17:46 PM  
Important Question:

What cut are we talking about?
 
2014-04-24 03:18:13 PM  
For real do you omg veal people eat chicken? Any idea what the average chickens life is like?
 
2014-04-24 03:18:13 PM  

Diogenes: What cut are we talking about?


The throat.
 
2014-04-24 03:21:09 PM  

NickelP: For real do you omg veal people eat chicken? Any idea what the average chickens life is like?


Wait for it, nobody's requested Full Vegan, at least not yet.
 
2014-04-24 03:24:05 PM  

Mirrorz: Diogenes: What cut are we talking about?

The throat.


Hmmmm...bloody....
 
2014-04-24 03:27:22 PM  
I'm eating some fiery hot lamb vindaloo right now.
 
2014-04-24 03:28:09 PM  
I had a luscious veal saltimbocca once, not sure I could cook it myself at home though.
 
2014-04-24 03:28:53 PM  
I can't bring myself to use veal unfortunately.  Duck on the other hand...
 
2014-04-24 03:30:44 PM  

God Is My Co-Pirate: I had a luscious veal saltimbocca once, not sure I could cook it myself at home though.


Looks pretty easy. And delicious.

12 ounces lamb, medallions (inside round)
12 slices prosciutto, thinly sliced
Marinade
2 lemons, the zest
1/4 cup Italian parsley, finely chopped
2 garlic cloves, minced
1/4 cup olive oil
2 teaspoons balsamic vinegar
salt, to taste
pepper, to taste

Lightly pound lamb medallions until they are ¼ inch thick.

Marinate medallions in the marinade mixture for 4 hours in the refrigerator.

Remove lamb from the marinade and lightly pound proscuitto ham on top.

In a hot non-stick skillet, add the lamb medallions and cook for 1-½ minutes on each side until cooked to your desired temperature.
 
2014-04-24 03:31:20 PM  
You could always sub in pork or chicken for the veal.
 
2014-04-24 03:32:25 PM  

Drew: Duck on the other hand...


We must eat all the ducks.
 
2014-04-24 03:32:32 PM  

DGS: megarian: Yes.


Step one: Make into gyro.

As opposed to using lamb? Hmm. Don't think I've heard of that before.


I've never tried it that way, traditionalists may object, but it sounds like a decent idea. I love the platform and would probably enjoy it.

/chicken gyros, kinda meh
 
2014-04-24 03:34:43 PM  
My uncle makes a heavenly Osso Buco, but I don't have his recipe.
 
2014-04-24 03:37:14 PM  

Purelilac: God Is My Co-Pirate: I had a luscious veal saltimbocca once, not sure I could cook it myself at home though.

Looks pretty easy. And delicious.

12 ounces lamb, medallions (inside round)
12 slices prosciutto, thinly sliced
Marinade
2 lemons, the zest
1/4 cup Italian parsley, finely chopped
2 garlic cloves, minced
1/4 cup olive oil
2 teaspoons balsamic vinegar
salt, to taste
pepper, to taste

Lightly pound lamb medallions until they are ¼ inch thick.

Marinate medallions in the marinade mixture for 4 hours in the refrigerator.

Remove lamb from the marinade and lightly pound proscuitto ham on top.

In a hot non-stick skillet, add the lamb medallions and cook for 1-½ minutes on each side until cooked to your desired temperature.


Mmm thanks.  I had some dental work done this morning, and I'm just sitting here starving, waiting for the freezing to slowly wear off.
 
DGS [TotalFark]
2014-04-24 03:39:36 PM  

NickelP: For real do you omg veal people eat chicken? Any idea what the average chickens life is like?


I was thinking the exact same thing. It's like any other thread. Some have nothing to contribute but outrage at the topic.
 
2014-04-24 03:45:01 PM  

DGS: NickelP: For real do you omg veal people eat chicken? Any idea what the average chickens life is like?

I was thinking the exact same thing. It's like any other thread. Some have nothing to contribute but outrage at the topic.


"Outrage" is a bit of an exaggeration, but some things are simply worth speaking out against.
 
2014-04-24 03:48:18 PM  
Green peppercorns and veal.

Or as the French call it, Steak au pedopouive
 
DGS [TotalFark]
2014-04-24 03:49:47 PM  

brap: Green peppercorns and veal.

Or as the French call it, Steak au pedopouive


ERRYTHING YOUNG

/have a seat
 
2014-04-24 03:50:32 PM  
 
2014-04-24 03:51:04 PM  

Drew: I can't bring myself to use veal unfortunately.  Duck on the other hand...


I really like duck, but I seldom eat it. Alas I'm the only one in my household who likes it.

One thing I've never tried, though, is goose.
 
2014-04-24 04:18:23 PM  
Wow. So much baby cow hate. Veal is obviously sort of a four letter word... ah shiat.
 
2014-04-24 04:26:27 PM  
How many of you look at this and think, man I'll have one of those:

www.baby-connect.com

No seriously, how many of you? Raise your hands so I know to avoid you.
 
DGS [TotalFark]
2014-04-24 04:27:10 PM  
I was thinking if sliced thin you could probably treat them a little like what we do at home with chicken to make, and forgive my abbreviated knowledge of Russian cuisine, Отбивнушкы...

recepty1.ru
 
2014-04-24 04:30:38 PM  

bdub77: How many of you look at this and think, man I'll have one of those:

[www.baby-connect.com image 281x300]

No seriously, how many of you? Raise your hands so I know to avoid you.


Yes, because baby human is EXACTLY like a young male dairy cow.  Eating a bean sprout is murder, too.
 
2014-04-24 04:34:30 PM  
Veal Oscar

www.susqueats.com

Recipe
 
2014-04-24 04:35:03 PM  

sno man: bdub77: How many of you look at this and think, man I'll have one of those:

[www.baby-connect.com image 281x300]

No seriously, how many of you? Raise your hands so I know to avoid you.

Yes, because baby human is EXACTLY like a young male dairy cow.  Eating a bean sprout is murder, too.


You misunderstand. I'm merely trying to find out if anyone here has a side hankering for human baby.
 
2014-04-24 04:37:44 PM  
Veal scallopini

cookinginhd.com

3 tablespoons olive or vegetable oil
1/2 cup all-purpose flour
1 pound thin veal scallopini (less than 1/4 inch thick)
1/2 stick unsalted butter, cut into pieces
1 1/2 tablespoons red-wine vinegar
1 1/2 tablespoons drained small capers
2 tablespoons chopped flat-leaf parsley
preparation

Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.

Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.

Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.

Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.
 
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