Comments on: Veal Braised in Milk; a lesson learned

By: Giff

Giff — Sat, 13 Dec 2008 03:10:00 +0000

Andrea, yes while I was the fool at the end of the day, I am quite surprised that he didn’t warn me.

Colloquial Cook, thanks I had fun writing it. Huge AA Milne fan.

By: Colloquial Cook

Colloquial Cook — Sat, 13 Dec 2008 01:46:00 +0000

Best Pooh episode ever. I nearly cried (of laughter that is).

By: Andrea

Andrea — Fri, 12 Dec 2008 23:37:00 +0000

Wow, great story! That would totally happen to me. I think your butcher should have taken better care of you, honestly. Especially if it was clear you weren’t sure which part to buy. Bad butcher!

By: Giff

Giff — Thu, 11 Dec 2008 15:18:00 +0000

Thanks all

TW – I remember being surprised at the subtlety of the dish. It wasn’t big flavor, but it was very good flavor. The meat had a great texture and the braising kept it moist. The sauce was on the thicker side, but not heavy (advantage of using milk rather than cream), and the combination of the cooking and the vegetables gave it a lovely natural sweetness (but not, of course, dessert-like sweetness). This went really well with a white wine — the exact kind would depend on your taste buds but I lean towards sancerres here, and it is one of the few main-course dishes where I would pair it with a sweeter Riesling or Gewurtz (I don’t typically go for the sweeter wines).

By: T.W. Barritt at Culinary Types

T.W. Barritt at Culinary Types — Thu, 11 Dec 2008 13:56:00 +0000

Great story – I am a big fan of A.A. Milne! I’m still curious what this tasted like, since I’m not familiar with the technique? Was the sauce creamy, or thick? Sounds wonderful!

By: FoodJunkie

FoodJunkie — Thu, 11 Dec 2008 11:57:00 +0000

You can also use prok leg without the bone (I think you call it ham in your part of the world) for that recipe, which is as tender and a lot cheaper than veal!

By: Judy@nofearentertaining

Judy@nofearentertaining — Wed, 10 Dec 2008 22:09:00 +0000

Thank goodness it turned out to be a wonderful meal. I never really balk at the price for a good meal but a bad one is always too expensive!

By: Lisl

Lisl — Wed, 10 Dec 2008 21:35:00 +0000

We thought we’d try again last night with some osso bucco from the same butcher – didn’t pick up enough from Stew Leonards on the weekend – it was $45 for three pieces. Fool me once, shame on you…

By: The Short (dis)Order Cook

The Short (dis)Order Cook — Wed, 10 Dec 2008 20:07:00 +0000

At least the meal tasted good and fed the group for less than a restaurant would. I shudder at what it would have been like if you hadn’t enjoyed it!

By: kat

kat — Wed, 10 Dec 2008 04:53:00 +0000

poor Pooh, I wonder if he had any money left for honey