Audio NSFW:

https://www.youtube.com/watch?v=ooD04tSj-QU

Was sort of on board until the taco shells … and who the fuck eats a pizza with bar mitzvah pigs-in-blankets as a crust?

What’s better than roast chicken and mashed potatoes on a winter evening? And, of course, there are as many ways to roast a chicken as there are cooks. Here’s how I do it, and I’d like to hear how you do it – always looking for tips and tricks. First, the neck (and giblets if they’re in the cavity) go into a pot to slow cook with a rough-cut mirepoix:

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If I ever have enough people over to justify buying a gigantic bird, here’s what I will do:

Simpler than my beloved North Jersey Onionburger:

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Trust me – if you follow the instructions, wonderful things happen:

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Photos after the jump:

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Cooking Julia Child’s beef bourguignon again – seems to be a 3 times a year sort of dish.  Posting the recipe again because, as I followed it, I noted a few places where it wasn’t clear. Also, unlike the photo, this time I used frozen pearl onions. Take a crack at it Stinquers!

Julia Child’s Beef Bourguignon

Ingredients

• One 6-ounce piece of chunk bacon
• 3 1/2 tablespoons olive oil
• 3 pounds lean stewing beef, cut into 2-inch cubes
• 1 carrot, sliced
• 1 onion, sliced
• Salt and pepper
• 2 tablespoons flour
• 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
• 2 1/2 to 3 1/2 cups brown beef stock
• 1 tablespoon tomato paste
• 2 cloves mashed garlic
• 1/2 teaspoon thyme
• A crumbled bay leaf
• 18 to 24 white onions, small
• 3 1/2 tablespoons butter
• Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
• 1 pound mushrooms, fresh and quartered

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Just made one for lunch. Ozersky is a genius:

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