Page 44 - Veal News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Over a century, when the silk workers of lyon would finish their nightshifts early in the morning. hungry and looking to get, shall we say, completely hammered, they take over a bouchon, stuff their faces like heroes, blow off the proverbial steam in decidedly french fashion. which is to say no freaking "guy-talion" nachos or mozzarella sticks for these boys. hell no. how often do you do this? >> frenchman: eight times a year. >> bill: it's a very lyonnais thing. societies -- some secret, all of them sort of like special memberships. there must be like 50 of these things that i know about. you...

>> so, fondue. >> that's cheese. >> tart-flet. >> i like cheese. >> they make stews too. >> what animals? >> mostly beef. >> lot of cows up here? >> yeah. >> i like cows. to eat. >> to eat of course. >> not personally. >> where i learned to ski we are lucky to get chicken fingers an bud alignment -- light. for the main, a loin of veal gently seared and pan roasted joined by mushroom sauce and pretty medley of vegetables. >> whoa. >> looking good. >> how is it? >> really good.

We chop. >> i think the thing that is interesting about the recipe is that, so many chefs have different versions. some people say, use tomato comedones tomato, use milk, use nutmeg. it should not be too much tomato, i don't think. although, my mother makes with tomato, it is pretty good. >> there is no tomato sauce. there is recipe, only butter. in the past, it was expensive. >> in the recipe, the meat, delicate veal, and salty bacon, are cooked at the same time as the chopped vegetables. >> everything altogether? you just put big pieces of bacon in it like that? i've never done it like that,...

>> [speaking non-english] >> my new favorite word. >> oh my god. that is amazing. >> [speaking non-english] >> if i smell of garlic, i don't care. i'm starving. is the chef good? >> yes. [speaking non-english] >> the classic, if slightly unusual, combination of veal with tuna and caper sauce.

Mid filled ravioli, bathed in roasting juices called -- >> [speaking non-english] >> oh my god. wow. >> wow. >> and finally, the local specialty. roasted shoulder of veal. >> [speaking non-english] >> it's like 11 out of ten. >> it's so good. no, i'm not kind. i'm not being kind. >> in piedmont, traditional regional food is very much alive and well. >> she's very proud of it. >> she should be. >> [speaking non-english] >> it's all about passion. >> it's all about passion. the twby two by two from ihop. hurry in and enjoy this deal for a limited time. download the app and earn free food with ev...