Recent content by grommet

emeralds-green

a quick question..if you buy a good cut of veal and it is sliced thinly,do you still have to pound it?

so a good marsala makes a better scallopine:chef:

kitchenelf,thats looks absolutleybloomingfantastical...you guys great...

happy birthday angie..from australia:cool:

excellent andym...l will go with your recipe and let you know the result..thanks :smile:

looking around the web the basic italian recipe seems to be quite simple...you dip veal in flour mixed with salt and pepper ... fry in a mix of butter and oil remove from pan..add marsala and then reduce liquid...:ermm:

having trouble with that link andym...but it is the marsala recipe l,m after...

thanks kitchen elf..is that creme caramel that you have on your avatar..is my husbands favorite:smile: any ways just another quickie ...is Madeira the same as marsala...

wonderful recipe allenm1 trying it out on thursday...after a visit to our italian butcher in adelaide

sorry guys it was marsala l ment..have found a wonderful recipe at http://www.discusscooking.com/forums/f50/veal-scaloppini-with-madeira-and-porcini-mushrooms-15554.html?highlight=veal+scallopini so l may try this one ...never done scaloppini before..is there any hints you can give me...

hey guys..can you help ..want to cook this dish..has anyone got a recipe they would like to share... sorry guy..just found great recipe here..should have done search before.. http://www.discusscooking.com/forums/f50/veal-scaloppini-with-madeira-and-porcini-mushrooms-15554.html

there is a write up about the cucurucho over at.. a sweetmeat from baracoa in cuba... http://www.cubamaniaks.com/forum/viewtopic.php?t=1849.. does anyone know if it is found in south american countries...?

sounds fantastic Harborwitch:smile: having trouble getting hold of the paste here in oz...will have to order it over the web...

the colarado indians used it to colour their hair..the mexicans use the paste to marinate their carne asada..the cubans use it in many chicken dishes and soups...has a real pungent taste and adds a beautiful colour to any dish...and is very cheap.. you can use the seeds or grind them up in a...