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ENTERTAINMENT
August 13, 1989
Re "There's Big Debate Over the Veal Thing," Colman Andrews' July 30 Dining Notebook column: My thanks to restaurateur Wolfgang Puck for using humanely raised veal on his restaurants' menus. Let's hope many more restaurants will follow, as they have followed Puck before, and that he will help change consumer tastes as he has done before. HARRIET KLEIN Sherman Oaks
ARTICLES BY DATE
FOOD
March 1, 2012 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
I once had a friend in Paris who assiduously followed neighborhood bistros' plats du jour (daily specials) around town. And when I first moved into the arrondissement, he presented me with a scribbled crib sheet of his favorite dishes, which night they were served and, most important, where. For someone very much on a budget, it was a wonderful gift. In Los Angeles, a number of restaurants have a schedule of plates of the day. Sometimes it's printed. Sometimes it's scrawled on a blackboard.
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CALIFORNIA | LOCAL
December 14, 1985
I'm hopping mad over a letter sent in by Ann Eighbor (Dec. 4). She complained about having seen recent media coverage of Cleveland Amory protesting the exploitation of calves for veal production. The coverage just happened to follow segments on the homeless of Skid Row and Live Aid Benefits for famine relief. Her beef was that Amory was not protesting the "outrageously high prices" of veal but rather the suffering the calves go through to produce the veal in the first place. Additionally, she was upset that he chose to protest his cause while these other humanitarian efforts took place simultaneously.
WORLD
October 6, 2011 | By Kim Willsher, Los Angeles Times
First France built a wall around its language to protect it from pernicious Anglo-Saxon invaders. Now it is throwing up a shield against another perceived threat to its culture and civilization: ketchup. In an effort to promote healthful eating and, it has been suggested, to protect traditional Gallic cuisine, the French government has banned school and college cafeterias nationwide from offering the American tomato-based condiment with any food but — of all things — French fries.
FOOD
September 25, 1986
Lean, tender and delicately flavored veal chops are enhanced when seasoned with garlic, basil and rosemary. VEAL CHOPS WITH ZUCCHINI 3 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon garlic salt 1/2 teaspoon crushed basil 1/4 teaspoon crushed rosemary 1/8 teaspoon black pepper 6 veal rib chops, cut 3/4 inch thick 2 tablespoons shortening or oil 1 (10-ounce) can tomatoes 3 medium zucchini, cut into 1/2-inch slices Combine flour, salt, garlic salt, basil, rosemary and pepper.
FOOD
March 15, 2011 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
Inviting Italians who live here to come out to an Italian restaurant can be a daunting prospect, at least when we're talking those who can cook, and cook well. They have very specific ideas about how things should be done and don't suffer indifferent or lazy food easily. Believe me, you don't want your guests complaining that they would have eaten better at home. So when I asked an Italian friend to try the new Hostaria del Piccolo in Santa Monica, I knew I was taking a chance.
FOOD
August 29, 1991
I'm thrilled the paper chose to put a "vegetarian" section in last Thursday (Aug. 15). However, I was shocked to read at the bottom of your article that you suggested a dish to be served with roast lamb or veal. One doesn't need meat to complement a meal, especially since the whole article dealt with vegetarian food; but even more surprising is to suggest a meal complement that is the inhumanely treated animal--a veal calf! And coincidentally, the lamb has the second slowest tortuous death.
ENTERTAINMENT
May 17, 1987
What, abalone overrated? Maybe veal parmigiana, but not abalone. Reichl's problem is she has An abalone is a big muscle. When the abalone is "caught" it contracts and gets tough. So you pound it like they do to the overrated veal. You then bread it and fry it, not too long, because that will make it tough again. I've never had anyone turn down an abalone dinner; they only ask me when I'm going to ask them over again. STUART JOHNSON San Diego
NEWS
September 22, 1985
I think we all remember the old saying, "Let them eat cake"? Unfortunately, the Norwalk City Council not only eats cake . . . we pay for their Lobster bisque, prime rib, veal and California fine wines. Let's elect responsible and frugal residents to the Norwalk City Council next April. --CAROLYN GANN Norwalk
FOOD
May 31, 2006
I write to comment with respect to [S. Irene] Virbila's review of Dan Tana's restaurant on May 17. I was disappointed that her review was so negative. I am a New York-born Italian and frequent Dan Tana's when I crave veal and peppers like my mom used to make. The veal and chicken dishes are excellent and I continue to frequent the restaurant because the sauce and quality of meat is always perfect. My regular host, Vladimir, is one of the best in the business. I encourage your readers to try Dan Tana's, notwithstanding the negative review by Virbila.
FOOD
March 15, 2011 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
Inviting Italians who live here to come out to an Italian restaurant can be a daunting prospect, at least when we're talking those who can cook, and cook well. They have very specific ideas about how things should be done and don't suffer indifferent or lazy food easily. Believe me, you don't want your guests complaining that they would have eaten better at home. So when I asked an Italian friend to try the new Hostaria del Piccolo in Santa Monica, I knew I was taking a chance.
FOOD
September 2, 2010
  2008 Arnaldo Caprai Grechetto "Grecante" Arnaldo Caprai is better known for his intense Montefalco rosso than for his whites, so this lyrical wine comes as a surprise. Made from 100% Grechetto, an indigenous grape, it is crisp and refreshing, all delicate flowers on the nose, with notes of lime and grapefruit. Who knew the vines around the Umbrian hilltop town could produce a knockout white like this? JOIN US: The L.A. Times hosts its Celebration of Food & Wine this Sunday, Sept.
FOOD
April 15, 2009 | RUSS PARSONS
A friend and I were talking the other day about -- brace yourself -- what we were going to make for dinner. I said, "Nothing special, just some schnitzel." Her eyes got big and she said almost in a whisper: "I love schnitzel." We then spent five minutes reviewing our favorite schnitzel variations. So far no surprises, I mean, what's not to love about schnitzel? Take a pork cutlet, pound it thin, roll it in bread crumbs and quickly fry it.
MAGAZINE
February 3, 2008 | Charles Perry, Charles Perry is a staff writer with The Times' Food section. Contact him at charles.perry@latimes.com.
Hollywood isn't exactly having its most glamorous moment this hobbled awards season. Even if the Academy Awards go on this month as planned, there will be no post-Oscars Vanity Fair bash at Mortons--because Mortons is no more (it closed in December). Soho House, the tony members-only club with locations in London and New York, plans to open here this year, but who knows whether it'll take off with any kind of glamour quotient? Or how the food will be? What we do know is that old Hollywood ate well during its Golden Age, the 1940s and '50s.
FOOD
May 31, 2006
I write to comment with respect to [S. Irene] Virbila's review of Dan Tana's restaurant on May 17. I was disappointed that her review was so negative. I am a New York-born Italian and frequent Dan Tana's when I crave veal and peppers like my mom used to make. The veal and chicken dishes are excellent and I continue to frequent the restaurant because the sauce and quality of meat is always perfect. My regular host, Vladimir, is one of the best in the business. I encourage your readers to try Dan Tana's, notwithstanding the negative review by Virbila.
FOOD
November 3, 2004 | Regina Schrambling, Special to The Times
SOMEWHERE years ago I read that the best veal in Italy is really turkey, and it somehow always made sense to me. The flavor and texture are not unalike; the only significant difference is that turkey does not need to be beaten into tenderness. But I never realized how true the myth might be until I spent 15 days eating like a real Italian, in a hospital bed in Turin after an absurd accident.
NATIONAL
April 3, 2004 | From Associated Press
The Food and Drug Administration, aiming to keep sex hormone supplements out of consumers' veal, warned veal farmers on Friday to stop giving calves hormones to promote their growth. The five hormones at issue are illegal for use in calves, and producers who use them may be prosecuted, Dr. Stephen Sundlof, director of the FDA's Center for Veterinary Medicine, said. Two of the drugs cited by the FDA, testosterone and trenbolone, are male hormones.
BUSINESS
November 19, 2003 | From Associated Press
Consumer prices were flat in October as a sharp drop in the cost of gasoline and other energy products helped to blunt the biggest jump in beef and veal prices in 24 years. The Labor Department's reading Tuesday on the consumer price index, the government's most closely watched inflation barometer, showed that overall consumer prices held steady last month after rising 0.3% in both August and September. The flat CPI reading came after four straight months of price increases.
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