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That's an inherent problem with true veal OB, you trade a chunk of presentation factor for a platefull of that incomparable flavour. Even with string it falls apart when removed, and serving the string detracts as much (IMO) as that bare bone sticking up between that pile of deliciouis...

Stretch n spin It all starts with uniform, elastic dough. Lacking that, best to just lay it down and make it fit your pan/screen etc. But if made right, draping it over the knuckles under the outside edge, spread hands to stretch, move 4 inches over, stretch again--it really helps you fix a...

Well, regarding my version anyway, sure you'd think it sickly sweet, but it's actually pleasantly well balanced IMO. I suppose the presence of the broth, shallots and the other spices offset any inherent sweetness from the basalmic? I do know that when I dump in the 12 oz can of rootbeer, and...

Hey, some great answers here. Didn't see this explained tho so, a "reduction" simply means simmering until thickened, which greatly concentrates the flavors. A basalmic sauce is pretty forgiving--it's all done to taste, and almost anything you like can go into it. For a VERY simple one, use...

Quiche crust The basic recipes already posted are fine, I suppose it depends on what texture you prefer your quiche crust. I generally don't bother with achieving flakiness, and especialy if I don't have shortening on hand, I'll throw an egg in a standard crust. The egg ads elasticity...