It’s about time Andrew got the spotlight put on him for real because he’s been one of the best chefs in America for decades. Had one of the best meals of my life when he was the chef at Cafe Boulud. Respect
He talks bullshit in this video. Puts parmesan on dry meat, which falls off. He says "classic" and adds garlic. The meat is not seared properly and of course sprinkles parmesan for no reason.
the popping noise is the water content of the herbs reaching boiling point. it pops because the steam is escaping from the plant cells.... get it together chef.
well its humane in that they arent shackling up little veal to a post and not letting them move from birth and instead letting them roam free with their mom and enjoy their short little life a bit more then they would with the old method
@@SSJbattousai06 I feel that statement you made just puts an exclamation point on what I commented. Hehe It would be like someone saying foie gras ducks were humanely treated up until being force fed. I’m not saying veil and foie gras arent good. It’s delicious. It’s just weird to put humane and the respective animals outcome In the same sentence lmao It feels like cap for me to act otherwise.
Bro… did he just advertise this as cage free veal!? Where did he get is agriculture education? VEAL IS 16-18 WEEK OLD CALVES. NO CATTLE OF ANY SORT ARE RAISED IN CAGES. Grr. Next he will tell them the pickles are non GMO… help him know.
Shady background. I don't think 2 years experience working in Italy is good enough lol. Is breaded beef really that good? I think some dishes made by these chefs are overated.
How not to make veal Milanese, just call it breaded veal please, the most annoying part that he keeps repeating in Italy …in Italy while knowing nothing of Milanese cuisine
Well, is veal Milanese not just a breaded veal cutlet? To me, I’ve always assumed it was simply a schnitzel with the bone in and with parmesan in the breading.
@@matthewhunnewell9155 there are few key features that make Milanese Cutlet such which differentiates it from the Austrian cousin, no flour whatsoever, just eggs and breadcrumbs(no parmigiano either), no need for tenderizing or brining considering veal when cooked properly is one of the softest meats on earth, it’s usually deep fried in clarified butter for a uniform crisp and doneness, at a curtain point he says that the cut is called elephant ear wich is not that but a variations of the 80’s where the cutlet is flattened ultra thing so you have more breaded surface, I don’t mind creative takes of foreigners on our cuisine and I’m sure the dish he made is good, and tasty, but just leave behind adjectives such as Milanese, Classic, Italian etc.
@@EGOCOGITOSUM So, when you eat sushi in Italy or wherever you live, you should probably call it 'rice with fish' because I'm sure it's not authentic like in Japan. Noted.
Most veal nowadays comes from young dairy bull calves who would otherwise just be destroyed because they cost money to raise, they don't produce milk and the meat is not fantastic in adult animals. Isn't it better that they are used to feed us rather than being shot and incinerated?
@@randyschwaggins You're basically creating an argument OR justification, take your pick, for killing animals. Period. Those young calves have a right to live and the fact that humans are so woefully POORLY developed is the reason they are eventually 'processed'. Bcz as far as you're concerned there are no other intelligent options. Isn't that the your thought process?
@@robyndismon394 buddy I'm not a farmer. I don't raise livestock. Neither do you. But as far as I can see, if there is no money to raise young bulls to adulthood then the best they can hope for is starving to death. Who is going to pay to feed them otherwise? Give me an 'intelligent' alternative. Because as far as I can see there isn't one.
