Comments on: Boeuf Bourguignon, Julia Child would’ve been proud.

By: casey

casey — Fri, 18 Mar 2011 02:52:22 +0000

That is so funny you said this cos the movie has just finished as I am sitting her on the internet looking for a job in business development yet my passion and hobby i really love is cooking. I’m a 25 yr old male and am looking to cook this recipe tonight or tomorrow actually.

By: Boeuf Bourguignon « 6lumens.com

Boeuf Bourguignon « 6lumens.com — Sat, 19 Jun 2010 17:34:45 +0000

[...] A Table for Two: Recipe derived from Trish Deseine. Chuck/rump steak, marinated in wine. Bacon and mushrooms added. Anthony Bourdain on Techniques: Suggested the best cut is neck, next is shoulder (which is where chuck is derived from). Don’t worry about the marinating just get on with it! Julia Child’s version also forgoes the marinating. When you think about it, boeuf Bourguignon is really the same as coq au vin – rooster cooked in wine and lardons. [...]

By: the fountainside. » Beef Bourguignon

the fountainside. » Beef Bourguignon — Mon, 12 Apr 2010 09:28:59 +0000

[...] to raw meat stewing in red rine rather than the smell of hot stew. This week I’m going to try this recipe because the blogger was also inspired by the movie. Here’s hoping it turns out better than [...]

By: Richard H. Rogers

Richard H. Rogers — Sat, 30 Jan 2010 23:07:19 +0000

I am tackling that famous dish as I write. Love your pictures!

By: Billy

Billy — Wed, 18 Nov 2009 15:18:01 +0000

Is in Step 7.

By: marion suarez

marion suarez — Wed, 18 Nov 2009 14:48:48 +0000

and the garlic?

By: Ichiban Boshi – Bondi Junction, Sydney

Ichiban Boshi – Bondi Junction, Sydney — Wed, 04 Nov 2009 15:05:35 +0000

[...] were a few things that stuck in my mind, there was the beautiful boeuf bourguignon that I am sure many people would have gone home and cooked hee hee and the other one was when saw talked about butter. [...]

By: Billy

Billy — Mon, 02 Nov 2009 10:09:59 +0000

The mashed potato is a nice touch to go with the bourguignon. I really enjoyed it. NExt time I am going to try a dauphinois.

By: Billy

Billy — Mon, 02 Nov 2009 10:09:28 +0000

Well I want to see you do it with a whole block of butter then. Can’t wait!

By: Billy

Billy — Mon, 02 Nov 2009 10:09:07 +0000

HEhehee, he has changed. Definitely. Thanks Lola.