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Post by Jets Things on May 15, 2017 13:26:43 GMT -5
Try is with any variety of Boursin cheese next time.   Meh. If she wasn't a barely 6, it might have been funny. |
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Post by JStokes on May 15, 2017 13:29:34 GMT -5
Stokes: How went the veal roasting/rotisserie-ing? Was ok, don't think I'd do it again. Not even close to rotisserie chicken or loin of pork or turkey breast. But the gravy was great. _ |
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Post by Deleted on May 15, 2017 14:15:51 GMT -5
Stokes: How went the veal roasting/rotisserie-ing? Was ok, don't think I'd do it again. Not even close to rotisserie chicken or loin of pork or turkey breast. But the gravy was great. _ Sounds like you're not too enthused. As you saw, a great pan sauce or gravy is the magic lifeboat to a disappointing roast. As I said, I'm not a big fan of a veal roast's texture and tenderness. |
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Post by porgyman on May 15, 2017 16:05:22 GMT -5
Was ok, don't think I'd do it again. Not even close to rotisserie chicken or loin of pork or turkey breast. But the gravy was great. _ Sounds like you're not too enthused. As you saw, a great pan sauce or gravy is the magic lifeboat to a disappointing roast. As I said, I'm not a big fan of a veal roast's texture and tenderness. Totally agree with you regarding veal. Very tricky to cook. Cook it too long and it drys out. Not long enough and it is stringy. Even veal chops are difficult, especially if cut thick. A balsamic reduction is a lifesaver with veal. Interesting choice for me this Friday. Date is coming over for dinner. She has requested seafood. My 2 choices are crab stuffed flounder, or pink Alaskan shrimp in a white wine, butter and parmesan sauce. I'm leaning towards the shrimp, as I will have fresh flounder once the season opens on May 21st, and I catch some. I just got in the shrimp from Alaska last week. |
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Post by Deleted on May 15, 2017 16:52:36 GMT -5
Sounds like you're not too enthused. As you saw, a great pan sauce or gravy is the magic lifeboat to a disappointing roast. As I said, I'm not a big fan of a veal roast's texture and tenderness. Totally agree with you regarding veal. Very tricky to cook. Cook it too long and it drys out. Not long enough and it is stringy. Even veal chops are difficult, especially if cut thick. A balsamic reduction is a lifesaver with veal. Interesting choice for me this Friday. Date is coming over for dinner. She has requested seafood. My 2 choices are crab stuffed flounder, or pink Alaskan shrimp in a white wine, butter and parmesan sauce. I'm leaning towards the shrimp, as I will have fresh flounder once the season opens on May 21st, and I catch some. I just got in the shrimp from Alaska last week. I'd go with the shrimp. Although, I'd leave out the Parmigiano. Let the shrimp and wine/butter sauce shine without the intrusion of the cheese. If you find them, I'd add a snipping of chives at the end. Are you serving rice with the shrimp? Good luck with your date. |
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Post by JStokes on May 15, 2017 16:55:46 GMT -5
Was ok, don't think I'd do it again. Not even close to rotisserie chicken or loin of pork or turkey breast. But the gravy was great. _ Sounds like you're not too enthused. As you saw, a great pan sauce or gravy is the magic lifeboat to a disappointing roast. As I said, I'm not a big fan of a veal roast's texture and tenderness. It was crispy in the outside and moist on the inside but it was a bit stringy with some fatty tendony lines running through it. _ |
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Post by JStokes on May 15, 2017 16:58:48 GMT -5
Sounds like you're not too enthused. As you saw, a great pan sauce or gravy is the magic lifeboat to a disappointing roast. As I said, I'm not a big fan of a veal roast's texture and tenderness. Totally agree with you regarding veal. Very tricky to cook. Cook it too long and it drys out. Not long enough and it is stringy. Even veal chops are difficult, especially if cut thick. A balsamic reduction is a lifesaver with veal. Interesting choice for me this Friday. Date is coming over for dinner. She has requested seafood. My 2 choices are crab stuffed flounder, or pink Alaskan shrimp in a white wine, butter and parmesan sauce. I'm leaning towards the shrimp, as I will have fresh flounder once the season opens on May 21st, and I catch some. I just got in the shrimp from Alaska last week. Yeah it wasn't great. Folks loved it but I'm my own worst critic and it wasn't up to my standards and I won't do it again. I'm with Dunce with leaving out the parm. Seafood and cheese for me is a tough pairing, I don't think I put cheese on many, if any, seafoods. Which is weird because both are delicious in their own right. Must be the Italian coming out. _ |
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Post by Deleted on May 15, 2017 17:02:44 GMT -5
Sounds like you're not too enthused. As you saw, a great pan sauce or gravy is the magic lifeboat to a disappointing roast. As I said, I'm not a big fan of a veal roast's texture and tenderness. It was crispy in the outside and moist on the inside but it was a bit stringy with some fatty tendony lines running through it. _ Yeah, don't blame yourself. I've had the same issue with stringiness. Anyway, how was the party? Did your son enjoy the festivities? |
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Post by porgyman on May 15, 2017 17:29:31 GMT -5
Totally agree with you regarding veal. Very tricky to cook. Cook it too long and it drys out. Not long enough and it is stringy. Even veal chops are difficult, especially if cut thick. A balsamic reduction is a lifesaver with veal. Interesting choice for me this Friday. Date is coming over for dinner. She has requested seafood. My 2 choices are crab stuffed flounder, or pink Alaskan shrimp in a white wine, butter and parmesan sauce. I'm leaning towards the shrimp, as I will have fresh flounder once the season opens on May 21st, and I catch some. I just got in the shrimp from Alaska last week. I'd go with the shrimp. Although, I'd leave out the Parmigiano. Let the shrimp and wine/butter sauce shine without the intrusion of the cheese. If you find them, I'd add a snipping of chives at the end. Are you serving rice with the shrimp? Good luck with your date. Thanks for the suggestion and best wishes. I'm going to hold off on the cheese. Yes, rice was planned for the shrimp. And chives are a great addition! |
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Post by tkasper01 on May 15, 2017 17:57:14 GMT -5
Sounds like you're not too enthused. As you saw, a great pan sauce or gravy is the magic lifeboat to a disappointing roast. As I said, I'm not a big fan of a veal roast's texture and tenderness. Totally agree with you regarding veal. Very tricky to cook. Cook it too long and it drys out. Not long enough and it is stringy. Even veal chops are difficult, especially if cut thick. A balsamic reduction is a lifesaver with veal. Interesting choice for me this Friday. Date is coming over for dinner. She has requested seafood. My 2 choices are crab stuffed flounder, or pink Alaskan shrimp in a white wine, butter and parmesan sauce. I'm leaning towards the shrimp, as I will have fresh flounder once the season opens on May 21st, and I catch some. I just got in the shrimp from Alaska last week. You could do Shrimp and cheesy grits. I agree with JD about the seafood and cheese thingy. Shrimp and grits are great and you can add cheese to the grits it you'd like. I use Pancetta instead of bacon. I think it has a much nicer flavor. |
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Post by porgyman on May 15, 2017 19:41:39 GMT -5
Totally agree with you regarding veal. Very tricky to cook. Cook it too long and it drys out. Not long enough and it is stringy. Even veal chops are difficult, especially if cut thick. A balsamic reduction is a lifesaver with veal. Interesting choice for me this Friday. Date is coming over for dinner. She has requested seafood. My 2 choices are crab stuffed flounder, or pink Alaskan shrimp in a white wine, butter and parmesan sauce. I'm leaning towards the shrimp, as I will have fresh flounder once the season opens on May 21st, and I catch some. I just got in the shrimp from Alaska last week. You could do Shrimp and cheesy grits. I agree with JD about the seafood and cheese thingy. Shrimp and grits are great and you can add cheese to the grits it you'd like. I use Pancetta instead of bacon. I think it has a much nicer flavor. Shrimp and cheese grits! Awesome combo! If it was cooler outside, I'd just make a pot of my gumbo. |
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Post by Jets Things on May 15, 2017 20:14:25 GMT -5
An easy (but labor intensive) way to pair cheese with seafood is with risotto.
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Post by JStokes on May 15, 2017 21:05:10 GMT -5
Totally agree with you regarding veal. Very tricky to cook. Cook it too long and it drys out. Not long enough and it is stringy. Even veal chops are difficult, especially if cut thick. A balsamic reduction is a lifesaver with veal. Interesting choice for me this Friday. Date is coming over for dinner. She has requested seafood. My 2 choices are crab stuffed flounder, or pink Alaskan shrimp in a white wine, butter and parmesan sauce. I'm leaning towards the shrimp, as I will have fresh flounder once the season opens on May 21st, and I catch some. I just got in the shrimp from Alaska last week. You could do Shrimp and cheesy grits. I agree with JD about the seafood and cheese thingy. Shrimp and grits are great and you can add cheese to the grits it you'd like. I use Pancetta instead of bacon. I think it has a much nicer flavor. Shrimp and cheesy grits are great. But that's like a 10th date dish. I'm not making grits for a first or second date. And we don't call them grits. We call it polenta. And we make it with sausage or bolognese or pesto. _ |
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Post by JStokes on May 15, 2017 21:06:35 GMT -5
An easy (but labor intensive) way to pair cheese with seafood is with risotto. Easy. Labor intensive. Oxymoron, no? _ |
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Post by Jets Things on May 15, 2017 21:21:49 GMT -5
An easy (but labor intensive) way to pair cheese with seafood is with risotto. Easy. Labor intensive. Oxymoron, no? _ Easy in that one could incorporate cheese with seafood. Labor intensive in that risotto is a pain in the ass when done right. |
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