OT: The Toronto Blue Jays

[CH1]

Fine for fish or fine for cooking anything? I can see it being fine for fish but how about veal? Chicken? Pork? Veggies? Have you used it on any of those?

Side note: I haven't had veal in ages. Out of sight, out mind I guess as none of the amazing butcher shops nearby showcase it. Probably have to ask for it in hush tones.

In 1944, American consumers ate an average of 8.4 pounds of veal per year. By 2016, U.S. per-person veal consumption had dropped to just 0.2 pounds. For one thing, ethnic veal eaters – citizens from the traditional veal-eating cultures of Germany, Italy and France – became more “Americanized,” and their surviving generations did not carry on the tradition of eating veal.

For another, it is no secret that the veal industry has suffered multiple black eyes over the years. Some were consumer misperceptions, others were genuine welfare issues, but they all pointed to the need for a major overhaul of the way veal was produced in the United States.

 

[Habsy]

Side note: I haven't had veal in ages. Out of sight, out mind I guess as none of the amazing butcher shops nearby showcase it. Probably have to ask for it in hush tones.

In 1944, American consumers ate an average of 8.4 pounds of veal per year. By 2016, U.S. per-person veal consumption had dropped to just 0.2 pounds. For one thing, ethnic veal eaters – citizens from the traditional veal-eating cultures of Germany, Italy and France – became more “Americanized,” and their surviving generations did not carry on the tradition of eating veal.

For another, it is no secret that the veal industry has suffered multiple black eyes over the years. Some were consumer misperceptions, others were genuine welfare issues, but they all pointed to the need for a major overhaul of the way veal was produced in the United States.

Forget that noise

 

[CH1]

Veal is gonna make a comeback.

Another point of interest for consumers is that the life span of a milk-fed veal calf actually is on the long side of all meat animals. When harvested, veal calves are about the same age as market-weight pigs, and much older than lambs or poultry. Plus, veal calves are the most efficient converters of feedstuffs to consumable protein for human consumption, points out Sonia Arnold, Manager of Research, Nutrition and Quality Control for Marcho Farms, Inc., Souderton, Pa. “A veal calf can convert 2 pounds of feed into 1 pound of high-quality, edible protein,” she said. “For chickens, that ratio is about 1.6:1, and for pigs, it’s around 3:1.

Anderson said very few animal health pharmaceuticals carry FDA-approved labels for veal, so virtually all medications they do use are prescribed by a licensed veterinarian within a valid veterinary-client-patient relationship. No artificial hormones are used, and veal production does not involve castration, dehorning or tail-docking – all sensitive consumer issues that are bypassed completely in the veal production system.

 

[zeke]

cutlets >>>

 

[Preston]

Veal has always been in at the Preston household. Had no idea it went away for most.

 

[CH1]

don't sleep on the thick chops

 

[CH1]

Veal has always been in at the Preston household. Had no idea it went away for most.

me neither until Habsy's post

 

[Habsy]

Veal Francese. Mmmm.

 

[zeke]

tbh there is something just not right about veal chops. I think it's cuz they don't taste how they look.

 

[BeLeafer]

I didn't eat pig for years 'cause they're rather smart critters. I just can't bring myself to eat babies any longer.

 

[zeke]

honestly just a plain fettini quick hot fry in olive oil with nothing but a bit of salt is fucking delicious.

 

[zeke]

I didn't eat pig for years 'cause they're rather smart critters. I just can't bring myself to eat babies any longer.

you gotta think the adults have internalized way more toxins over the years tho.

 

[Preston]

honestly just a plain fettini quick hot fry in olive oil with nothing but a bit of salt is fucking delicious.

I'm a heavy on the salt kinda guy but yes to this.

 

[CH1]

tbh there is something just not right about veal chops. I think it's cuz they don't taste how they look.

they're easy to mess up...have to cook them just right. Unlike steak, which is more forgiving.

 

[BeLeafer]

you gotta think the adults have internalized way more toxins over the years tho.

Oh, probably, my inability to eat veal is not entirely rational stuff.

 

[Preston]

they're easy to mess up...have to cook them just right. Unlike steak, which is more forgiving.

They're fucking delicious. Veal is another level of elite for me. I don't care which way I have it .. but the cutlets have the nostalgia edge for me that I often crave.

 

[Habsy]

I didn't eat pig for years 'cause they're rather smart critters. I just can't bring myself to eat babies any longer.

Do you know why pigs are so happy?

They walk around wrapped in bacon all day.

 

[CH1]

I'm a heavy on the salt kinda guy but yes to this.

I volunteered in a community kitchen with some of TO's top chefs -- the amount of salt they use is ridiculous. Double what I normally use (which is what I expected) and then double that again. Even something simple like green beans, they season, re-season. re-re-season, basically adding salt over and over again.

 

[Preston]

I volunteered in a community kitchen with some of TO's top chefs -- the amount of salt they use is ridiculous. Double what I normally use (which is what I expected) and then double that again. Even something simple like green beans, they season, re-season. re-re-season, basically adding salt over and over again.

Everything that goes on the pan has to be seasoned aggressively for me. I find the fear of salt is what holds most home cooks back from taking the next step. Took me awhile to find that "aha moment" but when it came it was a game changer.

 

[CH1]

Veal Francese. Mmmm.

you see, the sauce is what's killing your cholesterol/triglyceride levels....that's why, as much as I admire the nerdiness of french cuisine, I'll take Italian all day.