"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 07-19-2007, 12:39 AM   #1
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Yes, I can also cook simple foods too...

At home, I always cook simple foods. I'm not going to make a Roasted Shelton Farms Chicken with Boursin Foam on my day off. My favorite foods to cook are French and Italian-style peasant dishes. I'll usually cook a braised type dish or pasta because clean up is easy. At the most it's one pot and one saute pan. Most of the stuff I put up on here is of high end food with really expensive and exclusive ingredients. But yeah, for the record, I can cook the simple stuff too. I remembered that I had about a 1/2 bottle left of a Cote du Nuits in the fridge from a week ago that I forgot to drink BUT, what better use for a burgundy than boeuf bourguignon.



Ok, so it's not a foam, noodles made with tranglutaminase, or "caviar" made with calcium chloride and sodium alginate. She'll learn that when she's a bit older.


__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 07-19-2007, 01:17 AM   #2
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Did someone say Cote de Nuit??????????

OK, who is our future chef in the pic? I figured you could cook at home with NO problem!
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 07-19-2007, 02:20 AM   #3
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
That's my daughter. She's 2. In the pic she's mixing in the beurre manie. That's how I finish a lot of my braised dishes in which I want the sauce the be thick. I don't use a slurry, I don't use tomato paste unless it's a tomato-based dish, and I don't usually dredge the meat in flour. That's my secret. I almost always use a beurre manie to finish.

Yeah, I can't believe I forgot to finish it. It was 2003 Marsannay Rouge. It did make a delcious boeuf bourguignon so I guess I can't complain.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 07-19-2007, 04:25 PM   #4
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
your little sweetie is cute even from the back, ic!

buerre manie = knob of butter covered with flour, yes?

you could have made it easier on us peasants and called it beef stew.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 07-19-2007, 04:30 PM   #5
Senior Cook
 
Join Date: Aug 2006
Location: Tennessee
Posts: 470
Very, very cute assistant chef. Your Marcel is sort of disturbing. Looks good and interesting that you don't flour the meat for this dish.
__________________
carolelaine is offline   Reply With Quote
Old 07-19-2007, 04:50 PM   #6
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by mudbug
your little sweetie is cute even from the back, ic!

buerre manie = knob of butter covered with flour, yes?

you could have made it easier on us peasants and called it beef stew.
Not actually covered with flour. The butter is kneaded together with flour to make a dough. The butter helps the flour disperse into the liquid without clumping, and of course adds a richness to the sauce.

LOL but 'Bug, it's not beef stew! I start off with rendering bacon, deglaze the pan with cognac, and saute the mushrooms and carrots together seperately before adding it near the end with the reserved bacon. That's beef burgundy baby!
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 07-19-2007, 04:54 PM   #7
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
what?! no lardons?
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 07-19-2007, 04:59 PM   #8
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by carolelaine
Very, very cute assistant chef. Your Marcel is sort of disturbing. Looks good and interesting that you don't flour the meat for this dish.
Marcel just cracks me up. His creativity is through the roof though and I gotta give him props for that. I thought and still think that he and Sam were the two best from season two. Ilan was no better than the fourth best behind Cliff, although an argument could be made for Elia which would knock Ilan down to fifth. His win was a fluke and everyone knew it.

The reason I don't flour the meat is because it does nothing except to maybe help thicken the sauce. Plus, the flour can sometimes burn and I don't like tiny bits of burnt flour floating around. Some people will argue that the flour adds "flavor" but I disagree with that.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 07-19-2007, 05:01 PM   #9
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by mudbug
what?! no lardons?
LOL, didn't have any on hand. I did have some nice thick-cut applewood smoked bacon though so I used that.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 07-19-2007, 05:07 PM   #10
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,069
Thanks ic, for answering the Marcel avatar question. I wanted to ask but not bad enough to risk insulting you. Thanks also for the buerre manie explanation. I had to google the term to have any sense at all of it. Would I be correct to assume that the amount you would use would be roughly the same as the amount of butter and flour to make a roux on the front end for the same volume of stew?
__________________

__________________
Old bachelor cook

skilletlicker is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:56 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.