Veal Rib Chops, Loin Chops, or something else? Based on price rib chops are the most expensive. Would love to hear what you all think.
pierino is a trusted source on General Cooking and Tough Love.
Rib chop for sure. Preferrably double thick if you have a real butcher who will cut it for you. Simple treatment is best; real wood smoke, salt, pepper and some lemon juice.
Abbie is a trusted source on General Cooking.
Agreed - but the t-bone looking one (is that the loin chop?) runs a close second and tends to be a bit less spendy - in case money IS an object. We throw fresh rosemary branches on the grill for a rosemary scented smoke - pretty terrific.
Mario Batali has some great recipes for veal in his Italian Grill cookbook. He uses a Piastra which is a granite or cast iron flat griddle used over a grill. He uses veal cutlets ( pounded thin) and cooks them with peppers, onions, olives, and figs.
Please enter a valid email address.
Well played. You deserve a cookie.
How to make the famous San Francisco It's-It at home
DIY It's-Its Are It!
All Hail Euchre!
Summer Camp Week!
We've Got The Blues
A Lake Superior Cabin Tour
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.