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.
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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.
Dishing with Esther Choi of Mokbar.
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