re: Veal Piccata (Photos)

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Tigerfoot - Are they wrong as well?

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Thanks for that comment. I agree with you.

Regarding the comments others make, I always enjoy reading comments when I post a photo recipe. This a public board and they have opinions that are as valid (maybe more valid) as mine.

Cooking can be (is) a passionate activity and most of us think our way is the very best. The truth is - for us - it may well be the best we can do.

Don't get me wrong. I am certain any dish can be improved, although some I have had in restaurants are close to perfection (for my tastes). I can assure you I read the comments. Some are very informative and some seem pretentious and worth a chuckle. They certainly identify the poster.

The comments on TD are often more fun than the OPs. I do wish the "Gag" emoticon were removed. I have been in restaurants when someone at a table close by threw up, and I don't handle the sounds and smell of gastric juices and partial digestion very well. Want to offend me? Use the gag emoticon to reference your opinion of something I say was tasty.

There are chefs here. I appreciate the advice of a working man/woman, knowing how hard they work in an effort to please me and others who buy what they do. Everyone knows I am not a chef, just a guy who likes to decompress in the kitchen.

My life has been interesting and my old guy body is heavily scarred. Thankfully, none from comments received here.

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quote: Nope. MD I enjoy your threads, but piccata is floured veal/chicken then passed through an egg wash. Your dish looks good and I would eat it, but it isn't piccata.

This interested me, I looked up recipes from many tv chefs including Mario Batali and most have picatta recipes that don't use egg wash. Are they wrong as well?

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Yeah, I actually don't think glass knows what the hell he's talking about there. I've certainly never heard of such a definitive requirement.