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Chickenboy -> RE: THE THREAD!!! (11/13/2011 2:05:14 AM)
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ORIGINAL: AW1Steve
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ORIGINAL: bradfordkay
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ORIGINAL: JWE
Doing a Boef Bourguignon with Julia Child's recipe. Don't gots no Brandy in the house, so am using a Pussers caramel rum instead. Hope it works ok.
Found out my backyard bike riding buddy is a pilot too. How sweet is that? Gonna talk about going in on a Cessna or a Piper, maybe. Gotta get him well oiled and satisfied. These FBI guys can be had; his wife is one of the stonest foxes I've ever seen, so that won't work; but maybe a good dinner, a bottle of Caymus, some snake oil, ooohh maybe, maybe. Keep them fingers crossed.
Ouch... any dry red wine would have worked much better. After all, Boeuf Bourguignon is "Burgundy Beef". I have no idea as to why Julia Childs uses brandy.
Cognac often serves to add a little kick to many French and some Spanish dishes. I generally use Beaujolais , but will occasionally throw in a little cognac. (I do the same thing in my Sangria recipe--Cognac makes everything taste better!)[:D]
I can vouch for Steve's sangria recipe, having been the fortunate recipient of his hospitality. It's first rate! [sm=00000436.gif]
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