Thread: Ground veal?

On Jan 9, 1:39*pm, "Polly Esther" <Polly...@cableone.net> wrote:
> There's a party meatloaf recipe I'm considering. *It calls for ground beef,
> ground pork and ground veal. *I don't know how long ago it's been sinceI
> saw veal offered at the little grocery here and I wonder what veal would
> contribute to the recipe. *Any thoughts? * Polly

This is a standard mixture at my local grocery. I think the veal, a
relatively tasteless meat, would contribute little beyond tradition.
Consider substituting some ground turkey breast.

Polly Esther <[email protected]> wrote:

>There's a party meatloaf recipe I'm considering. It calls for ground beef,
>ground pork and ground veal. I don't know how long ago it's been since I
>saw veal offered at the little grocery here and I wonder what veal would
>contribute to the recipe. Any thoughts?

Worth doing, assuming you have a source of veal that you like to use.


Steve

"Polly Esther" <[email protected]> wrote in message
news:[email protected]..
> There's a party meatloaf recipe I'm considering. It calls for ground
> beef, ground pork and ground veal. I don't know how long ago it's been
> since I saw veal offered at the little grocery here and I wonder what veal
> would contribute to the recipe. Any thoughts? Polly
>
Veal has a slightly different taste than beef. The most important thing it
does is add richnesss to the dish. That makes all the difference in the
world. Try not to leave it out if you can find it. We also now and then
substitute ground pork for a mildly flavored bulk pork sausage if you can
find it.

When I make brown stock I always add about 1/3 veal bones, knuckles, etc to
the stockpan. It makes the ultimate stock rich. As well your local butcher
will have veal bones. It doesn't have any commercial value. Anything tied to
the cow does have value and you will be charged for beef remnants, or he
will have sold it off.

Also! [sorry for the verbal diarrhea], make sure you use your own home
ground soft bread crumbs from a tasty bread, like a sourdough. It adds a
lot. I don't use anything from "wonderbread" type products.

Kent

On Mon, 9 Jan 2012 15:39:57 -0600, "Polly Esther"
<[email protected]> wrote:

> There's a party meatloaf recipe I'm considering. It calls for ground beef,
> ground pork and ground veal. I don't know how long ago it's been since I
> saw veal offered at the little grocery here and I wonder what veal would
> contribute to the recipe. Any thoughts? Polly

Without seeking out a high end butcher and taking my chances that they
would have ground veal, I can only find it at one, maybe two grocery
stores with extra, extra good butcher counters. Veal is bland and
takes up the taste of the seasonings you put on it, so I've
substituted ground chicken for what seems like forever. If you can't
find ground chicken, lean ground turkey will be fine.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

"Polly Esther" wrote:

>There's a party meatloaf recipe I'm considering. It calls for ground beef,
>ground pork and ground veal. I don't know how long ago it's been since I
>saw veal offered at the little grocery here and I wonder what veal would
>contribute to the recipe. Any thoughts? Polly

Pre-pubescent pecker packer you polly ester child molester you!
LOL-LOL

On Jan 9, 1:54*pm, spamtrap1888 <spamtrap1...@gmail.com> wrote:
> This is a standard mixture at my local grocery. I think the veal, a
> relatively tasteless meat, would contribute little beyond tradition.
> Consider substituting some ground turkey breast.
Same veal mix-in at most grocers, therefore I use my own meat mixture
for meatloaf; chuck-eye steak meat, chicken and Italian sausage. For
the tastes-less of ground veal, methinks a grocer offers it in a
meatloaf mix as a simple way to be rid of the veal at a better
purchase price than if left alone.
....Picky

On Mon, 9 Jan 2012 15:39:57 -0600, "Polly Esther" <[email protected]> wrote:

>There's a party meatloaf recipe I'm considering. It calls for ground beef,
>ground pork and ground veal. I don't know how long ago it's been since I
>saw veal offered at the little grocery here and I wonder what veal would
>contribute to the recipe....

Many grocery store offer packages of "meat loaf mix" -- 1/3 each ground beef,
pork, and veal.

-- Larry

On Jan 9, 3:54*pm, spamtrap1888 <spamtrap1...@gmail.com> wrote:
> On Jan 9, 1:39*pm, "Polly Esther" <Polly...@cableone.net> wrote:
>
> > There's a party meatloaf recipe I'm considering. *It calls for groundbeef,
> > ground pork and ground veal. *I don't know how long ago it's been since I
> > saw veal offered at the little grocery here and I wonder what veal would
> > contribute to the recipe. *Any thoughts? * Polly
>
> This is a standard mixture at my local grocery. I think the veal, a
> relatively tasteless meat, would contribute little beyond tradition.
> Consider substituting some ground turkey breast.

Ground turkey breast is *nothing* like veal. Just omit the veal and
increase the beef.

--Bryan

Bryan wrote:
> On Jan 9, 3:54 pm, spamtrap1888 <spamtrap1...@gmail.com> wrote:
>> On Jan 9, 1:39 pm, "Polly Esther" <Polly...@cableone.net> wrote:
>>
>>> There's a party meatloaf recipe I'm considering. It calls for ground beef,
>>> ground pork and ground veal. I don't know how long ago it's been since I
>>> saw veal offered at the little grocery here and I wonder what veal would
>>> contribute to the recipe. Any thoughts? Polly
>> This is a standard mixture at my local grocery. I think the veal, a
>> relatively tasteless meat, would contribute little beyond tradition.
>> Consider substituting some ground turkey breast.
>
> Ground turkey breast is *nothing* like veal. Just omit the veal and
> increase the beef.
>


Ground turkey thighs might be close.

-Bob

On Mon, 9 Jan 2012 15:39:57 -0600, "Polly Esther"
<[email protected]> wrote:

>There's a party meatloaf recipe I'm considering. It calls for ground beef,
>ground pork and ground veal. I don't know how long ago it's been since I
>saw veal offered at the little grocery here and I wonder what veal would
>contribute to the recipe. Any thoughts? Polly

Helps to keep the texture of the loaf softer. Our old family meatball
recipe is 50% beef and 25% each of pork and veal.

On Jan 9, 9:03*pm, zxcvbob <zxcv...@charter.net> wrote:
> Bryan wrote:
> > On Jan 9, 3:54 pm, spamtrap1888 <spamtrap1...@gmail.com> wrote:
> >> On Jan 9, 1:39 pm, "Polly Esther" <Polly...@cableone.net> wrote:
>
> >>> There's a party meatloaf recipe I'm considering. *It calls for ground beef,
> >>> ground pork and ground veal. *I don't know how long ago it's been since I
> >>> saw veal offered at the little grocery here and I wonder what veal would
> >>> contribute to the recipe. *Any thoughts? * Polly
> >> This is a standard mixture at my local grocery. I think the veal, a
> >> relatively tasteless meat, would contribute little beyond tradition.
> >> Consider substituting some ground turkey breast.
>
> > Ground turkey breast is *nothing* like veal. *Just omit the veal and
> > increase the beef.
>
> Ground turkey thighs might be close.

Certainly closer in mouthfeel. Any turkey has turkey flavor, which is
far different than veal. Ground turkey has become more popular
because it has a better fatty acid profile than pork, and certainly
better than beef. Of all the animal fats, beef is the least healthy.
Since going on a high fat diet, I've gotten more careful about which
fats I eat. Everyone has read my anti-hydrogenated fat stuff, and
many roll their eyes, but partially hydrogenated oils are awful.
Bovine butterfat is a far distant second, as far as unhealthfulness,
but it is delicious.

Pecan, olive and peanut oils are great replacements for less healthful
fats, as are Canola and high oleic sunflower.

This evening I made scrambled eggs with pecan oil instead of butter.
The texture was nothing short of perfection, way better than butter.
The flavor was different, and next time I'll try adding butter after
the eggs have mostly solidified, using butter as more of a condiment.
>
> -Bob

--Bryan

On Mon, 9 Jan 2012 18:54:11 -0800 (PST), Bryan
<[email protected]> wrote:

>On Jan 9, 3:54*pm, spamtrap1888 <spamtrap1...@gmail.com> wrote:
>> On Jan 9, 1:39*pm, "Polly Esther" <Polly...@cableone.net> wrote:
>>
>> > There's a party meatloaf recipe I'm considering. *It calls for ground beef,
>> > ground pork and ground veal. *I don't know how long ago it's been since I
>> > saw veal offered at the little grocery here and I wonder what veal would
>> > contribute to the recipe. *Any thoughts? * Polly
>>
>> This is a standard mixture at my local grocery. I think the veal, a
>> relatively tasteless meat, would contribute little beyond tradition.
>> Consider substituting some ground turkey breast.
>
>Ground turkey breast is *nothing* like veal. Just omit the veal and
>increase the beef.

Mixing ground poultry with ground red meat is disgusting... may as
well add ground salmon too. blech

On 10/01/12 11:37, Brooklyn1 wrote:

> Mixing ground poultry with ground red meat is disgusting... may as
> well add ground salmon too. blech


Tell that to people in Springfield, Illinois, they are proud of their
chilli <-- (note two LL) with ground turkey and beef

Back on to the topic, veal to me is good only if fried, preferably
some style of 'cordon bleu' or breaded with eggs and milk and than
breadcrumbs.
Ground veal, or cooked or roasted, while it is really soft, I found
to be bland as meat per se, a waste of money.

On 1/9/2012 11:23 PM, Bryan wrote:

> Of all the animal fats, beef is the least healthy.
> Since going on a high fat diet, I've gotten more careful about which
> fats I eat. Everyone has read my anti-hydrogenated fat stuff, and
> many roll their eyes, but partially hydrogenated oils are awful.

I'm a Doctor Oz fan lately and he had a guest on today who said if you
have to eat red meat, eat grass-fed bison. Leaner and lowest of the red
meats in saturated fats. Can't say I've seen it in the store but it
might be worth it to me to find it and try it.

On Jan 11, 6:29*pm, Cheryl <jlhsha...@hotmail.com> wrote:
> On 1/9/2012 11:23 PM, Bryan wrote:
>
> > Of all the animal fats, beef is the least healthy.
> > Since going on a high fat diet, I've gotten more careful about which
> > fats I eat. *Everyone has read my anti-hydrogenated fat stuff, and
> > many roll their eyes, but partially hydrogenated oils are awful.
>
> I'm a Doctor Oz fan lately and he had a guest on today who said if you
> have to eat red meat, eat grass-fed bison. Leaner and lowest of the red
> meats in saturated fats. *Can't say I've seen it in the store but it
> might be worth it to me to find it and try it.

Not all saturated fats are equal. I think that sheep and goat have a
better fatty acid profile than bison, though I don't have the
references handy. Bison are very similar to cattle. Heck, they're
cross-fertile. Grass feeding, rather than corn feeding, most
certainly improves the fatty acid profile of all ruminants. I prefer
the taste of corn fed, and the best practice is grass feeding and corn
finishing. The cattle are fed only grass and hay until 3 weeks before
slaughter, when corn is introduced, though there is a different
technique called pasture-based finishing might be the way to go:
http://aes.missouri.edu/fsrc/research/pasture.stm

--Bryan MIZ-ZOU-RAH!

Cheryl <[email protected]> wrote:

> I'm a Doctor Oz fan lately and he had a guest on today who said if you
> have to eat red meat, eat grass-fed bison. Leaner and lowest of the red
> meats in saturated fats. Can't say I've seen it in the store but it
> might be worth it to me to find it and try it.


Free range buffalo, no antibiotics, no hormone raised is something I got
addicted to.

They do get finished grain fed for some months so that detracts from some
natural flavor.

The one thing that attracted me is I can cook buffalo to bloody rare.
I've never suffered ecoli or lysteria, etc., ever!

The packages of caged/corn grain fed buffalo that you can buy in the
supermarkets are tasteless. No better tasting than the equally lousy
infused corn grain fed ground cow.

My local butcher and buffalo supply dried up when they packed up and left
town. It's been a while. DAMMIT!!!

Andy

i wouldn't use it because for ethical reasons i don't eat it, but if i were
making that recipe i would substitute lamb or venison, Lee
"Polly Esther" <[email protected]> wrote in message
news:[email protected]..
> There's a party meatloaf recipe I'm considering. It calls for ground
> beef, ground pork and ground veal. I don't know how long ago it's been
> since I saw veal offered at the little grocery here and I wonder what veal
> would contribute to the recipe. Any thoughts? Polly

Lee wrote about veal:

> i wouldn't use it because for ethical reasons i don't eat it

Nearly all veal these days is free-range veal; there's no ethical reason
to abstain from it while consuming other meats. I don't even remember
the last time I saw pen-raised veal; it's got to be more than 15 years.

Bob

its not how its raised i object to, its the fact ..definition of what is
considerd veal, unless that has changed in the last few years i will
refrain, Lee
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:4f2ca224$0$9540$c3e8da3$[email protected] b.com...
> Lee wrote about veal:
>
>> i wouldn't use it because for ethical reasons i don't eat it
>
> Nearly all veal these days is free-range veal; there's no ethical reason
> to abstain from it while consuming other meats. I don't even remember the
> last time I saw pen-raised veal; it's got to be more than 15 years.
>
> Bob