Beef Bourguignon.
Printable View
Beef Bourguignon.
^^^ That's one of those classic dishes that is still really freaking good. It's timeless. Seems like some of the classic feel kind of dated when you eat them, but not that one.
I cook all the time and have made that a few times from different recipes and it always seems not-quite-right, like it should be better than it comes out, especially for how much work is involved in the recipes I've tried. Do you have a recipe?Quote:
Originally Posted by Beer Drinker
Take your time. Don't use fancy beef. Something with gristle and connective tissue works best. Salt matters.Quote:
Originally Posted by iceman
I recommend using a cast-iron dutch oven and baking it in your oven for 3-4 hours at about 300F ...really let the flavors develop over time.
Ina would disagree with you on the cooking time, I only did an hour an fifteen min at 250. I'll take the word of an overweight tv chef, over that of a sleazy lawyer.Quote:
Originally Posted by lionelhutz
It turned out really good.
Had to use a lil Henndogg.
https://www.icmag.com/ic/picture.php...tureid=1528574
https://www.icmag.com/ic/picture.php...tureid=1528575
https://www.icmag.com/ic/picture.php...tureid=1528576
https://www.icmag.com/ic/picture.php...tureid=1528577
https://www.icmag.com/ic/picture.php...tureid=1528578
https://www.icmag.com/ic/picture.php...tureid=1528583
Served it over a thick piece of toasted sour dough.
http://www.foodnetwork.com/recipes/i...x-recipe-video
Julia Child's recipe, to a T. That means you need to find some rind-on bacon slabs.Quote:
Originally Posted by iceman
Did a pork belly last night. I tried something different - for me - this time. I put it in the oven at 550 for about 15 minutes, to make everything crispy. Then put the belly on a bed of veggies and white wine and cooked at 300 for a couple of hours. Defatted the pan drippings, and cooked it down with some finely cubed sweet potatoes and browned diced onion until it was nice and thick. Poured that over top the belly, and served with some crispy green beans. It was ridiculous. Like eating a big hunk of bacon. My kids ate as much as I did.
Aight I'll give it another shot. The last time I did it the recipe was from Cooks Illustrated and it was pretty damn involved and it was meh. Probably didn't give it enough time and I think I used bottom round if I recall, I'll try something else.
I use Ina's recipe as the basis for my bourguignon as well. Seems to come out pretty darn good.
Ina's method is really easy too, on what is otherwise a lengthy process.
We have a number of her books I'll check it out thanks. The Cooks Illustrated version was involved as shit.
Coq au Vin is another one I don't seem to nail. I wonder if she's got one for that.
That definitely didn't help things. IMO, stick to the front half of the animal for braises. Chuck roast, short ribs, brisket, shank.Quote:
Originally Posted by iceman
I've done the Julia Child version of coq au vin, and it was really, really good, but a lot of trouble. In a pinch, I use the Michael Ruhlman "weeknight coq au vin" recipe here (http://ruhlman.com/2014/10/eat-your-medicine/), and have no complaints. Whereas Julia's recipe involved a couple of "day ahead" steps, Ruhlman's can be ready in about an hour and a half-ish, and most of that is just waiting. It's not quite as impressive as the original, but the time/quality tradeoff is totally worth it.Quote:
Originally Posted by iceman
YepQuote:
Originally Posted by iceman
http://www.foodnetwork.com/recipes/i...n-recipe4.html
^^nice, thanks.
Trying To make Chinese roasted duck tonight
Holy fuckerballs! I'm glad I didn't see this last night before making shrimp and scallops but I do know what we're having tonight dayum.Quote:
Originally Posted by Beer Drinker
Last night did a stuffed flank steak. Stuffed with asian pears, scallions, parsley, ginger, garlic, and kimchi. Once assembled, I let it sit all day in a teriyaki marinade. Cooked under the broiler, served with a spiced up pureed acorn squash and a pan sauce.
To, die, for.
http://images.tapatalk-cdn.com/15/11...f707aee028.jpg
http://images.tapatalk-cdn.com/15/11...ba7b2e917a.jpg
http://images.tapatalk-cdn.com/15/11...e10c23b120.jpg
Fkna just a knife^ That looks awesome. I am a sucker for teriyaki.
Cioppino
https://www.icmag.com/ic/picture.php...tureid=1535990
Swineapple, stuffed flank steak, cioppino all look delicious.
you foodies would likely enjoy listening to this podcast, at the Commonwealth Club, with Joanne Wier and Gary Danko. Her discussion of learning from Madeleine Kamman and her subsequent passion for teaching is pretty inspiring stuff, to me anyways...Plus she likes tequila....
Gary Danko is one of the best dining experiences I have had. I liked it more than The French Laundry.
funny, they talked about their trip to the FL-Quote:
Originally Posted by Beer Drinker
While elegant and amazing. Extremely refined. FL is also stuffy, and not very comfortable.
I think GD likes to party. I have a book called My Last Supper, and the picture of him is pretty telling.
However, Wylie Dufresne is the Chef I would like to smoke a joint and hang out with. I was at a Bachelor Party in NY and we ate at WD50. The guys I was with were mostly chefs, and WD was really cool. Came to the table, and then took us back to the kitchen after we ate.
Fried eggs, blueberry pancakes, and lots of Vermont's finest. If I ever build a place I'm putting in a flat top grill.
Absofuckinglutely.
http://media-cache-ec0.pinimg.com/73...2a974717c3.jpg