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2015-12-13 -Short Attention Span Theater-

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Posted by swksvolFF 2015-12-13 00:00|| || Front Page|| [11128 views ] Top

#1 Let's eat!

Posted by badanov 2015-12-13 00:12|| http://www.chriscovert.net 2015-12-13 00:12|| Front Page Top

#2 swksvolFF: in the recipe, what is the oven temperature, and do you use regular beef broth or low sodium?

I like it at 325F, 350F is good too, would not go much above that for three and a half hours or else the carrots/onions get a bit mushy. What I have found is that it needs just a small boil, a rolling boil is not only messy but mushy unless cutting cooking time. This is a recipe for the tough meats so low and slow, for me, is the goal.

As for sodium and other ingredients, the golden rule is once you put it in, you can't take it out, so for sharing yes low sodium people can always add salt.

The other rule is that soups/stews can only be as good as the broth. Obviously making one's own broth takes some time, so when buying stock I go with the richest most flavorful broth available.

*All that said, I am a standard carrier for the richer is healthier camp, as one serving cures the stomach instead of two. A very healthy dish anyways, nothing wrong with two servings especially on a cold windy morning like this out ourzway.

Thick cut, warm, quality bread is almost a must.

Posted by swksvolFF 2015-12-13 09:58|| 2015-12-13 09:58|| Front Page Top

#3 More Sugar!!!!!!!!

Posted by Alaska Paul 2015-12-13 16:50|| 2015-12-13 16:50|| Front Page Top

#4 I have a hunk of venison in the freezer and a bottle of old vines Zinfandel - looks like a perfect fit!

Posted by Glenmore 2015-12-13 17:27|| 2015-12-13 17:27|| Front Page Top

#5 What's 'bouquet garni'? - the only things I consistently add to my version of this are fresh rosemary and thyme.

Posted by Glenmore 2015-12-13 17:34|| 2015-12-13 17:34|| Front Page Top

#6 According to the book:

A bunch of herbs, usually including a bay leaf, thyme sprigs, and parsley stalks, used to impart flavor during cooking, often tied for easy removal.

I also use rosemary, sometimes oregano, really anything to flavor the broth without having to eat it, bay leaves especially.

I take about a 6" square piece of cheesecloth, set it down like a diamond, put the herbs on the cheesecloth so they are secured in a burrito roll, then tie the ends together like a tortellini. When I stir during cooking, I give it a squeeze like when making tea. When the food it done, the satchel comes out and into the trash, no bay leaves or rosemary crunch, stringy bits etc. in the food.

Moar Sugar?
Chocolate Loaf with Coffee Sauce
Marquise au Chocolat
Page 221

Recipes may be my punt.

Ideally, kids and I will make the Bourguignon and French Onion soup on Saturday. Sunday, wife will bake bread and make mashed potatoes while kids and I make a Pear Tart. Dinner is salad with herbed vinaigrette, steamed artichoke with garlic butter sauce, fresh bread with butter, bowl of French Onion soup, Boeuf Bourguignon served over mashed potatoes, Pear Tart.

So good, it'll make you want to go to the range and drop your rifle. I kid, I kid.

Posted by swksvolFF 2015-12-13 18:37|| 2015-12-13 18:37|| Front Page Top

#7 Cook's Illustrated has a coq au vin recipe where the bouquet garni comprises 1 tsp. dried thyme, 10 sprigs of parsley, and a bay leaf. Wikipedia says

There is no generic recipe for bouquet garni, but most recipes include thyme and bay leaf. Depending on the recipe, the bouquet garni may also include parsley, basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the bouquet.

But it seems to me Wikipedia is venturing into the concept of removable flavorants, well beyond the traditional thing itself in French cooking.

Posted by trailing wife 2015-12-13 22:20|| 2015-12-13 22:20|| Front Page Top

#8 What's 'bouquet garni'?

It is French for "a handful of leaves".

Posted by SteveS 2015-12-13 22:58|| 2015-12-13 22:58|| Front Page Top

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