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Meatpacking District: Premier Veal Co. Building in the West Village off Westside Highway in NYC on Friday afternoon, 31 August 2007 by Elvert Barnes Photography


Premier Veal Co. "Cow" Graffiti Mural by Antonio “Chico” Garcia


Learn more about this mural and building at

... the roarring grill ... fltr: veal, veal sister and beeeeeeeef.





copyright: 2017 © R. Peter All rights reserved. Please do not use this image, or any images from my flickr photostream.

Rosemary Alta Veal and German Bullets

[ EXPLORE #196: 2011.07.17 ] Thank you / Merci !!!


Une Bratwurst est une saucisse généralement composée de veau, de porc ou de bœuf. Le pluriel est Bratwürste.

Le nom est allemand, dérivé du vieux allemand Bratwurst, de Brat-, ce qui est de la viande finement hachée et-wurst, de la saucisse. Bien que le marmot de bratwurst décrit la façon dont les saucisses sont faites, de nos jours les Allemands l'associent au verbe «Braten", qui signifie la poêle à frire ou rôtir. Une Bratwurst est habituellement grillé ou poêlé, et parfois cuite dans un bouillon ou dans la bière.


A Bratwurst is a sausage usually composed of veal, pork or beef. The plural is Bratwürste.

The name is German, derived from Old High German brätwurst, from brät-, which is finely chopped meat and -wurst, or sausage. Though the brat in bratwurst described the way the sausages are made, nowadays Germans associate it with German verb “braten”, which means to pan fry or roast. Bratwurst is usually grilled or pan fried, and sometimes cooked in broth or beer.


Wiener Schnitzel


4 thin schnitzels (veal or chicken. Pound if too thick)

1/2 cup flour, mixed with a pinch of salt and a pinch of pepper

1 beaten egg

1/2 cup bread crumb or matzo meal


-Place flour and spices on one plate, beat the egg in a shallow plate and place the crumbs on a third plate.

Dip the cutlets in flour first, then dredge the cutlet through the egg mixture, and finally dip in the crumbs.

-To fry the schnitzel, preheat a heavy skillet on medium-high heat, and add about 5 tablespoons of oil to the pan.

-Fry each cutlet in the oil until it becomes golden brown on both sides. (Veal takes about 1 to 2 minutes on each side. Thin chicken schnitzels take about 3 to 4 minutes on each side.)

-Fry schnitzels once on each side. Never turn twice.


Fried Potatoes

Steam potatoes until done. Dip in ice water and peel.

Let cool. Slice potatoes and sauté in the same pan used to fry the schnitzels. Add a couple of tablespoons of oil when needed.


Stuffed vegetables

Slice the top of the green peppers and tomatoes.

Remove the seeds from the peppers and scoop the inside of the tomatoes: save and chop the tomato parts.



1/2 cup chopped onion (let the onion become golden before adding the other vegetables.)

Add: 1 small chopped green pepper

1 small eggplant, diced

1 small zucchini, diced

2 chopped tomatoes (first, parboil to remove the skins)

Add 1 crushed garlic clove

2 Tablespoons chopped parsley

Cook until done: about 1/2 hour

May add 1/4 cup cooked rice or quinoa

Season: salt, pepper


Steam green peppers before stuffing.

Stuff tomatoes

Bake about 20 minutes to soften tomatoes.




this place is tricky at night.

sodium city and was windy last night.


Looks like a strudel but its made with piecrust, made 2 pans like that for my Nephews birthday,

The filling is with lamb veal and pork course ground meat, with mushrooms.

Have a great Friday!

Op ESNS onthulde KINK de programmering, het podcast aanbod en de dj's die komen presenteren op KINK.

This is from my archives...taken last April. Little did I know when I took this that I'd be back a year later [ Feb actually] to TNR this one and the others at the farm.


{ I know it's confusing but this kitty is not one at my cat colony, but is one of the barn cats at the veal farm that I TNR last Feb.}


It's been raining non-stop so didn't go to my cat colony today. I will go tomorrow instead.



Have a great weekend everyone.


TNR means Trap-Neuter-Return.

Part of the Heritage Village at Hurricane Shoals Park in Jackson County, GA.


For more information:

Deepstep, GA (Washington County). Copyright 2007 D. Nelson


Not sure what they were selling. But the sign promised that what they don't have, they can get. So I guess they were selling...everything.

This is one of my all-time favorite awful valentines. Seriously, what were they thinking?

Two frozen veal sausages. Decorative surface. High point of view.

HD Food Photography by Jeff Kruzic and Jingle House of Pittsburgh. 724.925.1144 -

Beef Australian Torello Rose Veal, 140 Days Grain-Fed, 250g (SGD $20)

Veal cutlet. Decorative surface. High point of view.

Tower of the Imperial Airways building.


What would today’s “no frills” air travellers think of the following lunch served on an Imperial Airways’ Empire long-distance flying boat service in the late 1930s? Iced melon, roast chicken, York ham, veal galantine with appropriate vegetables, fruit salad and cream, cheese and biscuits, crystallised fruits, coffee and liqueur brandy. The one-way fare, for this and much more, to say Australia was around £300 (several thousands in present values) but it did include overnight hotel stops en route during a ten-day journey…and by 1939 the gateway to all this speed, for the era, glamour and luxury was Imperial Airways’ impressive new terminal on Buckingham Palace Road.


Opened as the Imperial Airways Empire Terminal in mid-1939, this was one of the world’s first purpose-built city centre air terminals where passengers could check in for their flights and then take rail transportation to Hythe, near Southampton, Imperial’s flying boat base or road transportation to Croydon airport for its land-based aircraft. Imperial was particularly proud of the rail link and announced that “Empire passengers will leave for Southampton (Water) by special train from the company’s private station in the rear of the premises.” The “premises” were designed by Albert Lakeman in “deco-baroque” style centred around a massive clock tower and a canopy topped by a sculpture entitled “Speed Wings Across the World”, emphasising the part that air transportation was playing in shrinking the globe in terms of travel time. Its opening received scant publicity although the Westminster and Pimlico Newsdescribed the building’s 175ft tower as symbolising “the reaching out of this great organisation.” Of course, the looming war probably accounted for the lack of general interest in the terminal. After all, it could all be bombed to smithereens once the war started. Happily, it wasn’t and with the coming of peace it was ready to serve the public again from 1946 – although it must be added that the British Overseas Airways Corporation (BOAC), successor to Imperial Airways, had carried on during the war years transporting over 20,000 “priority” passengers on its often arduous transatlantic flights for example.


By the early 1950s, those travelling to the new airport at Heathrow could board their coach at what was now called Airways Terminal and settle into seats which mimicked those in aircraft of the time. Then, it was off to Heathrow for, let’s say, one of the new Boeing Stratocruiser flights to New York which would carry you to Idlewild – later JFK - airport at 350mph in pressurised comfort at around 20,000ft. A refuelling stop was made at Gander, Newfoundland but it was now possible to reach the east coast of the USA about fifteen or sixteen hours after leaving Buckingham Palace Road. Dinner on the inaugural BOAC “Monarch” Stratocruiser flight to New York in March, 1951 consisted of caviar, turtle soup, salmon, chicken and strawberries and cream, all preceded by cocktails and accompanied by an abundance of champagne. Not bad when you consider that most of those on the ground in 1951 Britain would probably have tasted chicken only once a year, at Christmas, as post-war shortages and rationing continued in the country.


The gradual introduction of Tourist Class, at this time, supplanting the luxurious one class system which now became known as First Class alongside the new Tourist cabin, meant that many more customers were passing through the terminal during the 1950s. So much so that, by 1960, the building had been extended to accommodate some of this increase and the expanding number of BOAC staff based in it. However, by the late 1970s, with mass-market tourism and the extension of the Underground to Heathrow, the reason for having a city-centre terminal which had catered to a more “sedate” era was becoming untenable and the facility closed in 1980. Today, it houses the National Audit Office but if you stand outside this still impressive building it is easy to conjure up a vision of fairly relaxed people arriving to board the Imperial Airways’ special train for Hythe and their luxurious flying boat to Australia before you notice large numbers of backpackers scurrying along today’s Buckingham Palace Road to Victoria Station for Gatwick airport and what is probably a jam-packed, cramped “no frills” flight to an equally jam-packed, cramped and “no frills” destination. The Imperial Airways’ Empire Terminal is long-gone but if you pass by the National Audit Office, do stop and give a moment’s thought to the special place that this impressive building in the City of Westminster has in the proud history of British civil aviation.


(David Evans

Veal with vegetables and rice covered with cream sauce

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Meatpacking District, Manhattan

Op ESNS onthulde KINK de programmering, het podcast aanbod en de dj's die komen presenteren op KINK.

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