Snippets of my experinces

no!  I bought earlier..in 1977 and was gone by 1981

yall really take the Chef's page and turned it into an reunion page

I looked at this cool summer salad  to see if I can make any improvement  but there was none , I can serve this in a gourmet establishment. Just perfect
I would however let it sit covered in saran wrap in the fridge for an hour to amalgamate the flavours .

Well now that you are a food critic .
  Different salts has different qualities . Example , common table salt is mined . Sea salt is the result of sea water evaporating , Kosher salt has nothing to do with religion . It is a salt that has no caking agent like iodine . I will however recommend that you try another salt like Epsom salt , . ' As for white pepper , IT is used to season white meat like veal or chicken breasts . It is no different from Black pepper . 
You said that you have had medallions of veal before and I am sure you did but you had it in a cream mushroom  sauce  or a green pepper corn sauce , I was trying something  different ,  The blend of Hollandaise and whip cream is called a mousseline sauce and I forgot to mention that I poured Brandy on the crab meat and flambéed it to intensify the flavours  .
The dish that I served that day . I named  it medallion of veal Kwami

As for my    internet friends like V B , Messeret  Maps et al , I will continue tomorrow  with the rest  story . I watchin the cricket match now .
Got home from work bout seven and did some barbecue , Kinda tired .

Came back for more... Lol. When is the next installment in the series going to be?

it would sound better as Veal a la Charlie

not the Hebdo guy !
and why u not mentioning Cappo and mapoui as "internet friends"  >

him don't like Brown

I am gonna steal it too.  If Maps vex he vex.