tag:blogger.com,1999:blog-5658132.post8914644192478990374..comments2024-03-25T09:14:03.458-04:00Comments on Too Many Thoughts: Emerging from the sickbedTymhttp://www.blogger.com/profile/15168089811114758802noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5658132.post-73371179634983732012008-05-18T17:20:00.000-04:002008-05-18T17:20:00.000-04:00I am absolutely thrilled that you are feeling well...I am absolutely thrilled that you are feeling well enough to cook. However, I would like to point out several problems with the recipe. First of all, as if often the case these days when few people know otherwise, it is the cut of the beef that makes the bourguignon. Go for meat around the legs, collar and cheek (beef cheek... you remember you had it at my favourite restaurant!). Secondly, celery is not a bonafide ingredient in the recipe. Purists will claim that carrots are your main vegetable, with an onion being allowed. Thirdly, no proper bourguignon is done in under four hours. Temperature must always be kept very low, never brought to a boil. This keeps the meat moist inside. Technically, olive oil is not used. That's Mediterranean, which is far from Burgundy. Vegetable oil is good enough, and easier than lard or butter. Bacon and mushrooms are sauteed and added one hour before the finish. Burgundy wine is a plus but any full-bodied wine that you would drink is fine. A touch of cocoa powder and orange peel is my update on the tradition. Finally, great bourguignon should be served with steamed potatoes, not mash. Oh, and I marinate my meat the night before, and then leave it to drain and dry in the morning, before browning in the early afternoon for a supper meal.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5658132.post-35123412897857319102008-05-18T15:05:00.000-04:002008-05-18T15:05:00.000-04:00wah. good that you got to rest. take care ya? =) w...wah. good that you got to rest. take care ya? =) wesAnonymousnoreply@blogger.com