Comments on: Best Beef Burgundy Ever! http://www.historiann.com/2009/02/22/best-beef-burgundy-ever/ History and sexual politics, 1492 to the present Thu, 20 Jun 2013 08:35:21 +0000 hourly 1 http://wordpress.org/?v=3.4 By: Oscar d00dly b00bfest best for lying down, avoiding : Historiann : History and sexual politics, 1492 to the present http://www.historiann.com/2009/02/22/best-beef-burgundy-ever/comment-page-1/#comment-1357624 Oscar d00dly b00bfest best for lying down, avoiding : Historiann : History and sexual politics, 1492 to the present Mon, 25 Feb 2013 21:18:51 +0000 http://www.historiann.com/?p=3604#comment-1357624 [...] in Potterville, but with the snow swallowing all outdoor sounds, it was even quieter.  I had a beef burgundy* in the stove, and we made a fire and watched a Harry Potter movie instead of the Academy [...] [...] in Potterville, but with the snow swallowing all outdoor sounds, it was even quieter.  I had a beef burgundy* in the stove, and we made a fire and watched a Harry Potter movie instead of the Academy [...]

]]> By: Miss Betsey: A Memoir of Marriage, by Eugene Genovese, part I : Historiann : History and sexual politics, 1492 to the present http://www.historiann.com/2009/02/22/best-beef-burgundy-ever/comment-page-1/#comment-806554 Miss Betsey: A Memoir of Marriage, by Eugene Genovese, part I : Historiann : History and sexual politics, 1492 to the present Fri, 25 Mar 2011 15:25:05 +0000 http://www.historiann.com/?p=3604#comment-806554 [...] do, however, know how to make a mean boeuf bourguignon, but that’s about it.  Tune in next time for Part II of my review, in which [...] [...] do, however, know how to make a mean boeuf bourguignon, but that’s about it.  Tune in next time for Part II of my review, in which [...]

]]> By: Autumn comfort foods roundup: yee-haw! : Historiann : History and sexual politics, 1492 to the present http://www.historiann.com/2009/02/22/best-beef-burgundy-ever/comment-page-1/#comment-453226 Autumn comfort foods roundup: yee-haw! : Historiann : History and sexual politics, 1492 to the present Tue, 06 Oct 2009 15:44:03 +0000 http://www.historiann.com/?p=3604#comment-453226 [...] week Dr. Mister whipped up a fabulous batch of Best Beef Burgundy Ever, following my recipe quite faithfully, and it was (of course!) the Best Ever.  And for the past [...] [...] week Dr. Mister whipped up a fabulous batch of Best Beef Burgundy Ever, following my recipe quite faithfully, and it was (of course!) the Best Ever.  And for the past [...]

]]> By: Julie & Julia: Mastering the art of feminist filmmaking : Historiann : History and sexual politics, 1492 to the present http://www.historiann.com/2009/02/22/best-beef-burgundy-ever/comment-page-1/#comment-400569 Julie & Julia: Mastering the art of feminist filmmaking : Historiann : History and sexual politics, 1492 to the present Tue, 11 Aug 2009 23:44:20 +0000 http://www.historiann.com/?p=3604#comment-400569 [...] 1950s and the 2002-03 scenes, since I own the very same dish!  And I too have cooked many a fine Boeuf Bourguinon in the very pot you see here.  (Watch for [...] [...] 1950s and the 2002-03 scenes, since I own the very same dish!  And I too have cooked many a fine Boeuf Bourguinon in the very pot you see here.  (Watch for [...]

]]> By: figleaf http://www.historiann.com/2009/02/22/best-beef-burgundy-ever/comment-page-1/#comment-238508 figleaf Mon, 23 Feb 2009 20:05:24 +0000 http://www.historiann.com/?p=3604#comment-238508 Thanks for the tip, Historiann! I was in the middle of making a big pot of Tuscan bean soup (from a Cooks Illustrated anthology issue) and (taking another tip from your Gulasch callout) just after throwing the sauteed ingredients into the crock pot I added a few dashes of fish sauce. I remember reading that the old Romans allegedly were wildly fond of a condiment based on fish sauce (garum or garaum, I think?) that was popular all over their empire. Including, presumably, both France and Tuscany. It's not a one-to-one substitute but I'm guessing you can use fish sauce in almost any recipe that calls for small amounts of anchovy paste... which is one of the secret recipes in a lot of old Italian dishes. As for how it could go bad? I agree it's hard to imagine it going any worse! But it really is seriously delicious. Anyway thanks again! figleaf Thanks for the tip, Historiann! I was in the middle of making a big pot of Tuscan bean soup (from a Cooks Illustrated anthology issue) and (taking another tip from your Gulasch callout) just after throwing the sauteed ingredients into the crock pot I added a few dashes of fish sauce.

I remember reading that the old Romans allegedly were wildly fond of a condiment based on fish sauce (garum or garaum, I think?) that was popular all over their empire. Including, presumably, both France and Tuscany. It’s not a one-to-one substitute but I’m guessing you can use fish sauce in almost any recipe that calls for small amounts of anchovy paste… which is one of the secret recipes in a lot of old Italian dishes.

As for how it could go bad? I agree it’s hard to imagine it going any worse! But it really is seriously delicious.

Anyway thanks again!

figleaf

]]> By: Miriam http://www.historiann.com/2009/02/22/best-beef-burgundy-ever/comment-page-1/#comment-238375 Miriam Mon, 23 Feb 2009 16:29:34 +0000 http://www.historiann.com/?p=3604#comment-238375 This is too funny - my secret for amazing carbonnade is a big glop of hoisin sauce, born in an experimental moment and now de rigeur. The sugars compensate for the bitterness that very dark ale can have, just like the funkiness of fish sauce helps complement the sugars in red wine, and it makes the whole thing deliciously savory in a "what-IS-that?" way. Great minds think alike. This is too funny – my secret for amazing carbonnade is a big glop of hoisin sauce, born in an experimental moment and now de rigeur. The sugars compensate for the bitterness that very dark ale can have, just like the funkiness of fish sauce helps complement the sugars in red wine, and it makes the whole thing deliciously savory in a “what-IS-that?” way. Great minds think alike.

]]> By: Historiann http://www.historiann.com/2009/02/22/best-beef-burgundy-ever/comment-page-1/#comment-237639 Historiann Mon, 23 Feb 2009 02:55:33 +0000 http://www.historiann.com/?p=3604#comment-237639 I'll be happy to cook up a kettle of BBH over the fire next time you ride through town, Indyanna, and for any other readers who need a meal as they pass through Potterville! I’ll be happy to cook up a kettle of BBH over the fire next time you ride through town, Indyanna, and for any other readers who need a meal as they pass through Potterville!

]]> By: Indyanna http://www.historiann.com/2009/02/22/best-beef-burgundy-ever/comment-page-1/#comment-237146 Indyanna Sun, 22 Feb 2009 18:58:41 +0000 http://www.historiann.com/?p=3604#comment-237146 Sounds heart-healthy, too, but I'm probably staying with the basic Flemish-beer based variety. And haven't had a dutch oven around these parts since, well, since Ma passed on. But this will make whatever I DO have tonight seem pretty thin and un-wintry, I'm afraid. If I'm ever out Potterville way some blizzardy night, it would be worth breaking down at roadside to have a cook's tour of this dish. I'll bring the buttered noodles! Sounds heart-healthy, too, but I’m probably staying with the basic Flemish-beer based variety. And haven’t had a dutch oven around these parts since, well, since Ma passed on. But this will make whatever I DO have tonight seem pretty thin and un-wintry, I’m afraid. If I’m ever out Potterville way some blizzardy night, it would be worth breaking down at roadside to have a cook’s tour of this dish. I’ll bring the buttered noodles!

]]> By: Historiann http://www.historiann.com/2009/02/22/best-beef-burgundy-ever/comment-page-1/#comment-237120 Historiann Sun, 22 Feb 2009 18:07:56 +0000 http://www.historiann.com/?p=3604#comment-237120 Notorious and Erica--you're right, of course. Fish sauce is like yogurt or vinegar--it's pre-spoiled, which is the point, so it's not like you can tell if it does reach the point of no return. (It's so loaded with salt, too, that it will never grow anything, so even if it's not prime, it won't kill you...) Notorious and Erica–you’re right, of course. Fish sauce is like yogurt or vinegar–it’s pre-spoiled, which is the point, so it’s not like you can tell if it does reach the point of no return. (It’s so loaded with salt, too, that it will never grow anything, so even if it’s not prime, it won’t kill you…)

]]> By: Erica http://www.historiann.com/2009/02/22/best-beef-burgundy-ever/comment-page-1/#comment-237082 Erica Sun, 22 Feb 2009 17:18:43 +0000 http://www.historiann.com/?p=3604#comment-237082 Oooooh, that looks delish. It's back down in the 50's today (SC's version of "winter") and the wind is blowing, and I'd love to make this except I'm out of bacon. (And, unsurprisingly, also out of fish sauce.) But I'd ALSO like to know, how DO you know when it's gone off :-D Oooooh, that looks delish. It’s back down in the 50′s today (SC’s version of “winter”) and the wind is blowing, and I’d love to make this except I’m out of bacon. (And, unsurprisingly, also out of fish sauce.)

But I’d ALSO like to know, how DO you know when it’s gone off :-D

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