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Started By
Message
re: Veal Piccata (Photos)
Posted on 4/12/14 at 9:43 am to glassman
Posted on 4/12/14 at 9:43 am to glassman
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?
This post was edited on 4/12/14 at 10:20 am
3
Posted on 4/12/14 at 9:44 am to Coater
Doc.
When were you last at Nick's. I believe that is the first place I had Veal Piccata. Back when he was on Lakeland drive in the back of the bank building.
Of things I miss in Jackson, Nick's and University Club are close to the top. Nick's for food and University Club for service.
Nick's is the only place I have ever seen soft shell Crawfish with cream sauce. Incredible appetizer. Could have nothing but them for dinner and be very happy.
When were you last at Nick's. I believe that is the first place I had Veal Piccata. Back when he was on Lakeland drive in the back of the bank building.
Of things I miss in Jackson, Nick's and University Club are close to the top. Nick's for food and University Club for service.
Nick's is the only place I have ever seen soft shell Crawfish with cream sauce. Incredible appetizer. Could have nothing but them for dinner and be very happy.
Posted on 4/12/14 at 10:22 am to tigerfoot
quote:
Tigerfoot - Are they wrong as well?
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.
This post was edited on 4/12/14 at 10:26 am
Posted on 4/12/14 at 10:30 am to MeridianDog
Looks great man. This is my go to dish at Gino's. Definitely going to have to try this at the house. Thanks for the recipe. 
Posted on 4/12/14 at 12:49 pm to tigerfoot
quote:
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?
Apparently so. World class masters of Italian cooking can't stack up against TD posters.
Posted on 4/12/14 at 12:52 pm to LSUZombie
quote:fixed.
World class masters of cooking can't stack up against TD posters.
Posted on 4/12/14 at 1:32 pm to OTIS2
quote:
World class masters of cooking can't stack up against TD posters
A little over 40 years ago, when I was ten feet tall and bulletproof, we had a mess sergeant (SFC "Pappy" Peterson) who made rolls to die for. He had utter distaste for the Army's recipe and "did them his way". One day, my fondness for his rolls was confirmed by a two star officer, who dropped by the company area for an unannounced visit when we were lined up for mess. He asked Pappy if he could have one (nice touch, asking permission to take food from the chow line) and then stood for twenty minutes talking yeast and other technical aspects of roll making with Pappy.
IMHO there isn't a TD poster (me included) who has the creds to even sift flower for that old NCO.
This post was edited on 4/12/14 at 1:34 pm
Posted on 4/12/14 at 1:52 pm to tigerfoot
quote:
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?
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.
Posted on 4/12/14 at 2:22 pm to glassman
I have never used an egg wash with this type of veal dish. I dredge in flour. It's not a requirement to make it veal piccata or marsala etc...
Looks good, MD.
Looks good, MD.
Posted on 4/12/14 at 2:33 pm to MeridianDog
quote:
Doc.
When were you last at Nick's. I believe that is the first place I had Veal Piccata. Back when he was on Lakeland drive in the back of the bank building.
Of things I miss in Jackson, Nick's and University Club are close to the top. Nick's for food and University Club for service.
Nick's is the only place I have ever seen soft shell Crawfish with cream sauce. Incredible appetizer. Could have nothing but them for dinner and be very happy.
i've been to the newer location just a handful of times. they've got a great brunch with a bloody mary bar, etc. it's been a while since i've gone but it was still good. honestly i see it more as a brunch and lunch kind of place now and never even think about going there for dinner although it was probably my favorite meal in the city 15 years ago.
Posted on 4/12/14 at 2:49 pm to MeridianDog
Looks delicious MD
ISWYDT
quote:
Still a little pink in the middle - just the way I like it.
ISWYDT
Posted on 4/12/14 at 3:33 pm to Coater
quote:
probably my favorite meal in the city 15 years ago.
You know what? Now that I think about it, Nick's was our go to place probably 30 years back. Hard to believe he is still at it.
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