Stinque Recipe Challenge
In roughly five seven hours, thirty forty dollars worth of ingredients will become either Julia Child’s Beef Bourguignon or a smoking pile of culinary wreckage. Unless I chicken out and order Indian. And after I clean the stove.
I would wuss out and order Indian to be frank, but that’s just me as I’m a serviceable (as I don’t vomit after eating my own food) cook, not chef.
What’s wrong with some Chicken Masala or Tandoori with some fresh Naan and rice? Hmmmm, I might just ditch this Chili and do that.
BTW, I’m actually working on that Chili recipe right now. Using wine and better spices this time. Making own Salsa as well.
@ManchuCandidate: send me your chili recipe when it’s done and I’ll try it out. As for the BB, I’ve put if off long enough. The food at Mughlai is some of the best in the city, but this will be the most complicated thing I’ve done if I can pull it off. Stay tuned …
It’s not a difficult dish and is very good.
What prom said about drying the meat before browning is good advice. I love E David and her food is delicious.
By the way, is that a bottle of Beaujolais I see? Could be v good but not quite enough body for a bourguinon. I became crazed when watching Julie and Julia that the modern girl made this dish with a bordeaux. Twice. I always cooked it with the same wine I served to drink with it. Those were the days!!! (big sigh)
Forgive the hectoring tone. I’ve no idea how much you cook. I used to love to cook this dish. Good luck.
BTW. E David’s chocolate mousse with Grand Marnier is totally out of this world and pretty easy to make. But everything in FP Cooking is great. Even the tripe covered in mustard and breadcrumbs and grilled.
@Benedick: It is, in fact, Beaujolais – the recipe suggests it, and I’m going with it. Come to think of, including the wine, it’s 40 bucks worth of ingredients. Off to scrub the mushrooms.
@ManchuCandidate: As someone who has to work projects with looooooong time horizons of development, I should think you would appreciate doing something in one evening that you could enjoy on the same night you prepared it. Just finished a project that took six years to ship. Anything I can plan, prepare and enjoy in a single day feels miraculous, even if it’s just stew.
@blogenfreude: Then that’s what you should use, beaujolais being a burgundy of course. What you serving with? I used to make noodles and I can’t remember what herself recommends.
True. On the other hand, I’m a relatively adventurous eater, but not so much adventurous a cook. I was (sort of) in university, but my attempts ended about as well as my midterms (not good.)
Maybe you’re right. I’ll have to just go with it and give things a try.
I trust those are egg noodles to go with your beef Bourguinon?
Actually, it’s not a new recipe. I took my basic chili recipe and added cooking wine and fresher cayenne pepper powder with longer cooking time (3 hours.)
Only difference is the type of beans. I prefer a mix of lentils and black beans instead of the standard pinto or red beans.
Much better tasting than before. The wine definitely makes it better.
See now I’m so traumatized I can’t even read today. You type Julia Child, I read
Johnny Edwards Elizabeth David. Plus I was trying to get some work done and was consequently in a bit of a daze.
So I reread ED’s recipe for Boeuf à la Bourguignonne – as she calls it. She gives only ‘red wine’. And mixes it with veal stock. As I remember I only used wine. But who knows? And who cares? ED has the meat sliced and then cut into squares and marinates it in the wine for 3 – 6 hours. Hope yours is delicious. $40 for ingredients not bad. At one time it might have been a cheap dish but it’s not any more.
Anyway, I’m jealous. Of the cooking and the eating.
@ManchuCandidate: never cook w/ cooking wine – Julia said only cook with a wine you would drink. stinque cookery tip of the day.
@Benedick: You can come tomorrow for leftovers if you want – probably better the 2nd day.
@blogenfreude: Different. Both are good. But my meat eating days are behind me, mon vieux.
@ManchuCandidate: You can be adventurous and simple. A lot of Greek cuisine, luscious stuff, can be organized in one pot. Here, even a Korean BBQ (red-lettuce wrap and pepper paste) and a bottle of good ale is its own little victory. Being equipped helps. Got the basic good pots and iron skillets, basic food processor and cutlery and a nifty Japanese electric grill that is so useful, I bought them as gifts for two colleagues who use it all the time. Little sucker gets incredibly hot, nearly restaurant quality intensity.
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