tag:blogger.com,1999:blog-7918674200338298429.post5277763300362534524..comments2023-11-22T04:23:17.122-05:00Comments on Pinot and Prose: Julia Child's Boeuf BourguignonAnonymoushttp://www.blogger.com/profile/02237921600705834870noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7918674200338298429.post-8734514110980811622010-02-07T17:19:02.800-05:002010-02-07T17:19:02.800-05:00I have the cookbook and unfortunately she does lea...I have the cookbook and unfortunately she does leave out some of those details. I definitely had a few questions - how thinly to slice the vegetables? Since they were to be browned, I decided to slice them thinly. I also had no idea what bacon rind was, so I just cut my bacon into the lardons, then blanched and fryed the whole batch. It's in the oven now, but I think it will turn out ok one way or the other!Aimeenoreply@blogger.comtag:blogger.com,1999:blog-7918674200338298429.post-57517238211009750042010-01-31T10:05:34.999-05:002010-01-31T10:05:34.999-05:00Amy, you and Adam are two peas in a pod - he LOATH...Amy, you and Adam are two peas in a pod - he LOATHES recipes. A lack of a recipe stresses me the hell out!<br /><br />Erika, no one has confirmed this yet - I thought a lot more people would have the book. The Soul Twin (my best friend) has it so I could call her. But we're actually going to the bookstore today - I might just buy the damn thing. It's really ridiculous that I don't have it!Anonymoushttps://www.blogger.com/profile/02237921600705834870noreply@blogger.comtag:blogger.com,1999:blog-7918674200338298429.post-61029068215205011462010-01-30T01:33:09.794-05:002010-01-30T01:33:09.794-05:00Darn, i was really hoping one of your 2 comments w...Darn, i was really hoping one of your 2 comments was going to be someone with the cookbook - I am dying to know if she is detailed in the book or not. This dish looks great, I will try it, but would love to get my hands on that original recipe!! Have you since found out if her's gave the details questioned?Erikahttps://www.blogger.com/profile/04242394098062133869noreply@blogger.comtag:blogger.com,1999:blog-7918674200338298429.post-18338027957267910262010-01-27T21:55:08.767-05:002010-01-27T21:55:08.767-05:00Go You! I love that you told the wine guy anyway.
...Go You! I love that you told the wine guy anyway.<br /><br />Re: the many steps to prepare a classic French recipe, I recall the same with coq au vin made in notre classe de français. It involved like four steps, browning, poaching, braising, steaming, freaking fondue-ing. But damnnn it was good.<br /><br />I don't have the book either. I have always eschewed cookbooks, especially all-in-one-ers like hers (I fear too much access will stifle my creativity), but Lisa called up Julia's french egg clip on YouTube and our life quality bumped up a notch. I'll never make scrambled eggs again.Amy Crayhttp://simplethings.typepad.comnoreply@blogger.comtag:blogger.com,1999:blog-7918674200338298429.post-73611245898412717792010-01-26T09:02:35.610-05:002010-01-26T09:02:35.610-05:00Mmmmmmm. I can smell that from here. Love Boeuf Bo...Mmmmmmm. I can smell that from here. Love Boeuf Bourguignon. I confess to having made it before, but not with Julia's recipe, which always looked intimidating. Thanks for the tips.jamahttps://www.blogger.com/profile/07859083373087448194noreply@blogger.com