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Old 12-15-2011, 11:59 AM   #131
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Quote:
Originally Posted by ChefJune View Post
Good veal is not "wimpy," it's white meat. and sustainably raised calves don't have restricted movement, they just don't live long enough to ingest anything but their mother's milk.
OMG, I love veal! Veal Parmigiana is one of my favorite meals in the world!
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Old 12-15-2011, 12:43 PM   #132
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while i agree that veal isn't wimpy, rather delicious and a sweet meat, there is a cruelty difference between white and pink veal. unfortunately, the french are infamous for being cruel to animal to make them taste better. white veal is an example of it.

but pink veal is as june described, tasty and sustainable without cruelty.
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Old 12-15-2011, 12:48 PM   #133
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Originally Posted by Gourmet Greg View Post
...It's the same as talking about eating "Bambi." Nobody is going to eat the real Bambi. It was just a joke...


The "REAL" Bambi? You mean this one?
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Old 12-15-2011, 12:51 PM   #134
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how does one prepare celluloid?
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Old 12-15-2011, 12:54 PM   #135
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There are five types of veal: (For those who didn't know)

1. Bob veal, from calves that are slaughtered when only a few days old (70-150 lb.) up to 150 lb.

2. Formula-fed (or "milk-fed") veal, from calves that are raised on a milk formula supplement. The meat colour is ivory or creamy pink, with a firm, fine, and velvety appearance. They are usually slaughtered when they reach 18–20 weeks of age (450-500 lb).

3. Non-formula-fed ("red" or "grain-fed")veal, from calves that are raised on grain, hay, or other solid food, in addition to milk. The meat is darker in colour, and some additional marbling and fat may be apparent. It is usually marketed as calf, rather than veal, at 22–26 weeks of age (650-700 lb).

4. Rose veal UK is from calves reared on farms in association with the UK RSPCA's Freedom Food programme. Its name comes from its pink colour, which is a result of the calves being slaughtered at around 35 weeks.

5. Free-raised veal, The veal calves are raised in the pasture, and have unlimited access to mother’s milk and pasture grasses. They are not administered hormones or antibiotics. These conditions replicate those used to raise authentic pasture-raised veal. The meat is a rich pink color. Free-raised veal are typically lower in fat than other veal.Calves are slaughtered at about 24 weeks of age.
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Old 12-15-2011, 02:09 PM   #136
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Regarding wildlife management, there are only so many individuals that can be supported in a specific size habitat. When conditions are outside the "norms", it is possible for a "population explosion" to occur. should conditions quickly return to "normal", starvation and disease can spread quickly and possible devastation among the normally sustainable population can occur. Wildlife managers may open special hunts, like a doe season, to bring populations down quickly, avoiding a disaster.

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Old 12-15-2011, 02:14 PM   #137
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Kind of seems like we are veering way off topic here.
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Old 12-15-2011, 05:01 PM   #138
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Crawfish, crawdads, crab, lobsters, andything with legs and wiskers.
If a plate of these of any of these were sat down in front of me I'd probably
fall over backward in my chair screaming and roll out the room!
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Old 12-15-2011, 06:59 PM   #139
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"They do look like little monsters or something, but they're good little monsters." - Angelica Graynamore
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Old 12-16-2011, 06:15 PM   #140
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From a quick perusal, I can see I'm in good company. As I am known wide and far for my hated of the evil Brussels sprouts.

A close second is cauliflower, but other than that, as long as it doesn't move, I'll pretty much eat anything.

Matter of fact, I've eaten things in my travels from street vendors that I really didn't want to know what it was I was eating.
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