Nice! I can’t recall ever making a recipe from that book when it was mine (bought it mid-90’s). I just loved reading it so much, and that was enough for me. I found it so entertaining, colorful, and delicious. Granted, some of his language is a bit cringy by today’s cultural standards, but that’s just a sign of the times he lived in - like, “the little woman”. Ugh. 🤣 But that’s history 🧐, I still loved the book, and I’m glad y’all have it now.
Personally when it comes to things like 'cringey' (nice choice btw) words or attitudes from the past I totally understand the urge to strike it from collective cultural existence, however I think it's far better and more important to remember it and why it wasn't something to be lauded but avoided and learned from. That's solely my opinion though.
Minus the wine (for obvious reasons) this is more or less what my boy scout troop would make for dinner the first night of camping. We just called it "Camp Stew". We'd set up the fire, load the beef, broth and veggies into a cast iron dutch oven, and then let it cook on the fire while we set up camp. By the time we were done setting up, we were tired and hungry, and this hit the spot every time!
My favorite variation is this one: Full bottle of red wine 5 lb beef 1 lb shallots Up to 1 lb bacon (I’ve used 1/3 lb and it’s fine) Flavored with: Lots of thyme (say 1-3 oz) Dried mushrooms Orange zest (large strips you can pull out) Garlic (5 cloves) Bay leaf Salt Pepper It’s a very decadent variation
Swap out the wine for a [much cheaper] bottle of dark beer - maybe something like Guinness if you're in America,; Bud, Miller or Coors just won't cut the mustatd - and it's Carbonnade de boeuf Flamande.
I commented on the post when Glen got his copy of With a Jug of Wine that there were recipes in the book that are standards in our family. The Boeuf en Daube is our anniversary dinner and has been for probably 40 out of 45 years. We make a couple variations but this is the base recipe. Wood also wrote two more books More with… and Around the World with… So much fun seeing Glen cook out of on of our favorites.
You don't even need to do the browning. It adds a little flavor, but not really enough to waste dirtying a pan when you are using a slow cooker. Just add about 2 tsp of flour to the stock or wine before adding to the pot to get the thickening.
Embarked on making this today. If anyone else does, remember this. First off, render the bacon but don't crisp it and keep all the fat. Don't expect this to be a low fat dish. You need all the fat to fry the meat. Second, there is no way it will work with just one ounce of liquid from the brandy. The delicious flavor the bandy and flour residue is amazing but there was insufficient fat still in the skillet to roll it all together. I used a whole 200ml bottle (nearly 7oz) when it was all done and no I wasn't drinking any of it. Even with that, once you move to browning the mushrooms there again is nearly zero fat/brandy liquid left in the skillet. The mushrooms gave up just enough to do what needed to be done. As Glen did, use good bouillon and red wine to deglaze the amazingly lovely fond. Make sure you get every bit of it from the skillet when transferring to the casserole. All in all it turned out quite well. I diverged from the recipe and added celery as well. Later I also added a 12oz can of tomato paste as it seemed a bit lacking in body and brightness. Additionally I didn't bake it in the oven but used a counter slow cooker. Would I make it again, yes but, as said before, it really is just another variation on good beef stew. Thank you for sharing Glen!
This is a perfect way to start the morning. BTW I love method recipes. I've been in the kitchen enough I hardly measure anything anymore. I can eyeball it.
Glen I just love how you matter of factly let all the hot air out of an otherwise fancy schmancy recipe..."it's a beef stew" 😂 Blessings on your Hope Air future endeavors and no more forest fires! And as always Julie is adorable❤❤❤
Understanding the method is always good because it allows the cook to rif. Also, while I have no problem cooking with wine, I didn't grow up with it. And sometimes I might want to cook without it to avoid a trip to the store, for example. So, knowing that I should add some vinegar for the acidity was very helpful - thanks so much for your videos. I always enjoy them and learn from them.👨🍳
Thanks for inspiring me. I had a small piece of fatty pork and was inspired to do a riff on this with cabbage, onion & carrot. Loved the vinegar suggestion as there was no wine left in the house and I certainly wasn’t going shopping for some on Super Bowl Sunday!
Looks and sounds delicious! Starting with bacon just makes me drool… Thanks for mentioning (however briefly) that you’re using an induction cooktop. We had to replace our radiant cooktop recently and decided (somewhat blindly and hesitantly) on an induction ‘top as gas was going to be too expensive to install. Turns out we love induction and would’ve jumped feet first into the change if we’d known that so much of the wonderful cookery we watch on Glen and Friends was done on an induction cooktop. I think sharing your thoughts on using an induction cooktop could be a big help to fans who are looking at a new cooktop. P.S. While I believe it when you say so, I STILL find it nearly impossible to accept that you actually cook (a lot) in that spotless oven! We’re gonna be looking HARD at a reliable self-cleaner when oven replacement time comes up.
The best stew I ever made was a time our fridge decided to roll over and stick it's tongue out 😂. I threw in sausage, rinsed off the coleslaw, rest of Dad's tomatoes, at least one apple, some cranberry juice, and who knows what else! Probably onions, garlic, and mushrooms, but there could have been whatever I had bought for fried rice?? I do know I made some rice and beans... Probably Cajun seasoning in the flour though, which was overkill with the sausage! I took it to work and everyone either loved it or hated it.
This is almost exactly my beef stew recipe (minus the cloves), and I typically use either a Burgundy or Sauvignon. For me, the wine is very important as it plays a key role in the overall personality of the dish. As technology advances, I believe that cooking has made great leaps forward in the last 20 years as more home cooks become aware of "method" cooking, and understanding the underlying principles/ratios that make a dish (as outlined in the "salt fat acid heat "cookbook).
Hello from Montréal Glen, at my local butcher they sell 2 types of "Boeuf pour daube", i.e. beef for daube, and it's either beef jowl or deboned beef shank. Cut into cubes. The texture and flavor of these cuts slowly stewed makes a world of difference. But the method does remain pretty much the same.
Thank you for this version of bœf en daube. The recipe I grew up with had the addition of orange juice and zest as well as niçoise olives, but not the carrots. I'll try adding carrots next time (but I'll also keep the orange and olives).
I mean "Daube" is the term used to name a slow-cooked stew in French (a regular stew would be named "Ragoût"), I dont get what's fancy about it, especially since "Daube" is a slang term meaning that something is really bad, like if I say "Ce livre c'est de la daube" it will translate to "That book sucks" (or something like that) in English.
Now I want beef stew, but it’s going to be lamb shanks cause that’s what I bought yesterday using the same method, bacon, brown, liquid and veggies, big old heavy pot in the oven. ( I’ve destroyed my crockpot because it was stored in the oven and it got melted. It’s not safe for them in my kitchen.
Well fancy that. I thought that Daube was the name of the pot. That the recipe was "beef in pot" but apparently the pot is a DAUBIERE. A very fancy pot with a double decker lid and only U$150 from France.
Seems like if you used Pinot Noir instead of Cabernet Sauvignon you would have essentially made Boeuf Bourguignon. However, like you say, slight regional differences make all the difference for what is more or less beef stew, just under different names. Nice choice with the Ferox wine - nice to see a small winery highlighted.
Great Recipe as ever, on my list for this week. BUT i do need to point out that Glen's 'Bay Leaf' was in fact a cinnamon leaf or Tej Petta, Not a European Laurel bay leaf, Still I expect it works! Thanks
I love bay leaf, but am not familiar with “cinnamon leaf”/Tej Petra. Now I have to go find some and try it. Honestly! This channel makes SO much work for me… 😊
I love bay leaf, but am not familiar with “cinnamon leaf”/Tej Petra. Now I have to go find some and try it. Honestly! This channel makes SO much work for me… 😊
This is very similar to Beef Burgundy (Boeuf Bourguignon), the only thing missing being a little tomato paste. I think adding marjoram early in the cooking process is a waste, it has such a delicate aroma. Depending on the quality of the bay leaves you can source, I would perhaps double or triple the recipe recommended amount.
Yup, that on'es just a beef stew... but it bypasses the typical step of a daube provençale : putting the meat, onion, spices, etc. covered in red wine to marinate overnight.
I have a question. Sometimes you have a pizza stone in the oven, sometimes not. Could you explain in a future episode, the purpose of the stone? Thanks.
I agree about white wine. It brings out other flavors without bringing in it’s own. That is why I do not cook with red wine. I do not like the wine flavor it brings. I don’t usually cook with wine, but would not be above a splash of white in a dish..
I was amused at the “tea buns” I live in the south of the UK and have friends in the north. The first time I heard what I call “bread rolls” called “bread cakes” I had no idea what they meant.
In the wonderful book, A Year in Provence, the wife asks the butcher how to make a cassoulet, which leads to an argument among all the other customers about the "correct" way. This beef stew will do the same.
Yes it’s just a braised beef recipe (not even a stew - stewing is a specific way of cooking) called a French name probably to seem fancy but it’s not a daube at all. Seems a good one to test anyway.
After years of making variations on French style beef stews, I came across a recipe for an Irish beef stew made…obviously…with Guinness. After trying it, I’m afraid the versions with wine are no longer an option!
8:12 That was malabar leaf from the cinnamomum tamala plant (Sometimes sold as bay). I'm giving the latin name for clarity. I suspect the recipe most likely called for the laurus nobilis variety. I think that is what they would have used in France.
Glen: As food historian, because there are no potatoes in this stew, would that imply that its orgin was before the potatoe was introduced into Europe? Or does the lack of potatoes have just a more mundane explination? And why both beef and pork in the boeuf en daube? FYI, I realy like your almost weekly coninuning stress on method and "make the recpie your own". Respectfully, W.S.
I never really liked flouring my beef. The beef doesnt sear properly. At leasnt not with out burning the flour. You also lose control of how toasted your roux is and how thick it gets.
I had to watch this twice to make sure. No potatoes and no celery. I can't tell you how refreshing it is to see a recipe without "the holy trinity". Zarquan almighty that is so overused. You can have a brilliant dish with out that 'cooking dogma'. The lack of potatoes makes it friendly to people watching carbs.
Glen you should put your "Give Hope Wings" award behind you, to the right of the red Kitchen Aid. It was well deserved.
YES. YES. YES.
I love understanding a “method”… please continue educating us
Focusing on "the method" is Glen's method 😁.
Nice! I can’t recall ever making a recipe from that book when it was mine (bought it mid-90’s). I just loved reading it so much, and that was enough for me. I found it so entertaining, colorful, and delicious. Granted, some of his language is a bit cringy by today’s cultural standards, but that’s just a sign of the times he lived in - like, “the little woman”. Ugh. 🤣 But that’s history 🧐, I still loved the book, and I’m glad y’all have it now.
Kind of you to pass it along😊
Personally when it comes to things like 'cringey' (nice choice btw) words or attitudes from the past I totally understand the urge to strike it from collective cultural existence, however I think it's far better and more important to remember it and why it wasn't something to be lauded but avoided and learned from.
That's solely my opinion though.
I have LOTS of cookbooks that I’ve never used a recipe from. I love cookbooks and collect them, but they’re more for inspiration than actual cooking.
Minus the wine (for obvious reasons) this is more or less what my boy scout troop would make for dinner the first night of camping. We just called it "Camp Stew". We'd set up the fire, load the beef, broth and veggies into a cast iron dutch oven, and then let it cook on the fire while we set up camp. By the time we were done setting up, we were tired and hungry, and this hit the spot every time!
A short cut "Boeuf Bourgogne"? Good stew for a cold winter night. Thank you Glen❤
Boeuf bourguignon 😊 you're rigth
My favorite variation is this one:
Full bottle of red wine
5 lb beef
1 lb shallots
Up to 1 lb bacon (I’ve used 1/3 lb and it’s fine)
Flavored with:
Lots of thyme (say 1-3 oz)
Dried mushrooms
Orange zest (large strips you can pull out)
Garlic (5 cloves)
Bay leaf
Salt
Pepper
It’s a very decadent variation
It’s an other recipe much more than a variation.
Ooo...thanks for sharing.
I'm a vegetarian, but I do cook meat for my son, and this recipe looks delicious. I'll definitely give it a try.
Swap out the wine for a [much cheaper] bottle of dark beer - maybe something like Guinness if you're in America,; Bud, Miller or Coors just won't cut the mustatd - and it's Carbonnade de boeuf Flamande.
I love that it is the method that is traditional- it is like folklore, you recognize the tropes but the variations of the details are endless.
I commented on the post when Glen got his copy of With a Jug of Wine that there were recipes in the book that are standards in our family. The Boeuf en Daube is our anniversary dinner and has been for probably 40 out of 45 years. We make a couple variations but this is the base recipe. Wood also wrote two more books More with… and Around the World with… So much fun seeing Glen cook out of on of our favorites.
No anger nor argument with any of this - looks great
This looks like a perfect recipe for a slow cooker. I will try this in the Crock Pot, just a little sautéing to do first.
You don't even need to do the browning. It adds a little flavor, but not really enough to waste dirtying a pan when you are using a slow cooker. Just add about 2 tsp of flour to the stock or wine before adding to the pot to get the thickening.
The largest bay leaf I’ve ever seen, by a factor of 3; an absolute unit
The Randy Johnson of bay leaves.
Embarked on making this today. If anyone else does, remember this. First off, render the bacon but don't crisp it and keep all the fat. Don't expect this to be a low fat dish. You need all the fat to fry the meat. Second, there is no way it will work with just one ounce of liquid from the brandy. The delicious flavor the bandy and flour residue is amazing but there was insufficient fat still in the skillet to roll it all together. I used a whole 200ml bottle (nearly 7oz) when it was all done and no I wasn't drinking any of it. Even with that, once you move to browning the mushrooms there again is nearly zero fat/brandy liquid left in the skillet. The mushrooms gave up just enough to do what needed to be done. As Glen did, use good bouillon and red wine to deglaze the amazingly lovely fond. Make sure you get every bit of it from the skillet when transferring to the casserole.
All in all it turned out quite well. I diverged from the recipe and added celery as well. Later I also added a 12oz can of tomato paste as it seemed a bit lacking in body and brightness. Additionally I didn't bake it in the oven but used a counter slow cooker. Would I make it again, yes but, as said before, it really is just another variation on good beef stew.
Thank you for sharing Glen!
I had this in Nice. The recipe I use leaves the beef in bigger pieces. It tastes even better when reheated the day after.
As is so often the case!
Method is best...don't fight it...embrace the method.
Perfect winter meal, warms the tummy, the soul and the house in winter too.
I always use a merlot for my beef stew, I like the richness it adds to the gravy. Another great recipe! Happy Sunday.
Thats a tight fit on the pot Glenn!! Good call!
This is a perfect way to start the morning. BTW I love method recipes. I've been in the kitchen enough I hardly measure anything anymore. I can eyeball it.
Love the stance Julie took when you said that about people getting mad when saying it's a method!😂 Lovely stew!😊❤
love these one pot stews so good to have in autumn and winter
I actually just recommended you to a friend because you teach methods! Thanks, as always, for the educational entertainment!
I’ll have Beaujolais so will try it with that. Looks delicious.
Yep Glen,great stew.As an Irish guy ,I use the Guinness and parsnip.Stew,whatever variation, is great to eat,period🇨🇦
Glen I just love how you matter of factly let all the hot air out of an otherwise fancy schmancy recipe..."it's a beef stew" 😂 Blessings on your Hope Air future endeavors and no more forest fires! And as always Julie is adorable❤❤❤
A most Canadian statement "It's Beef Stew".
Oh sorry, it’s just beef stew eh.
Peak Canada achieved?
@CAP198462 As a Canadian, patriot, hockey fan, and connoisseur of winter weather, your sorry just doesn't sound Canadian. 😀
Understanding the method is always good because it allows the cook to rif. Also, while I have no problem cooking with wine, I didn't grow up with it. And sometimes I might want to cook without it to avoid a trip to the store, for example. So, knowing that I should add some vinegar for the acidity was very helpful - thanks so much for your videos. I always enjoy them and learn from them.👨🍳
I'm not angry, I need an invite. Sheesh, that looks great.
Thank you @Glenn and friends for a wonderful video.
Thanks for inspiring me. I had a small piece of fatty pork and was inspired to do a riff on this with cabbage, onion & carrot. Loved the vinegar suggestion as there was no wine left in the house and I certainly wasn’t going shopping for some on Super Bowl Sunday!
Looks and sounds delicious! Starting with bacon just makes me drool…
Thanks for mentioning (however briefly) that you’re using an induction cooktop. We had to replace our radiant cooktop recently and decided (somewhat blindly and hesitantly) on an induction ‘top as gas was going to be too expensive to install. Turns out we love induction and would’ve jumped feet first into the change if we’d known that so much of the wonderful cookery we watch on Glen and Friends was done on an induction cooktop. I think sharing your thoughts on using an induction cooktop could be a big help to fans who are looking at a new cooktop.
P.S. While I believe it when you say so, I STILL find it nearly impossible to accept that you actually cook (a lot) in that spotless oven! We’re gonna be looking HARD at a reliable self-cleaner when oven replacement time comes up.
The best stew I ever made was a time our fridge decided to roll over and stick it's tongue out 😂. I threw in sausage, rinsed off the coleslaw, rest of Dad's tomatoes, at least one apple, some cranberry juice, and who knows what else! Probably onions, garlic, and mushrooms, but there could have been whatever I had bought for fried rice?? I do know I made some rice and beans... Probably Cajun seasoning in the flour though, which was overkill with the sausage! I took it to work and everyone either loved it or hated it.
Been there, done that with spaghetti sauce. It was the best ever and can never be replicated 😢.
"Beef on Dob" who is Dob ? Good morning Glen, thanks again for letting us visit your kitchen while you cook .
As always. Winner
Are you going to make the broiled deviled hamburgers some time? I'm curious about them.
“Solid stew!” Great
This is almost exactly my beef stew recipe (minus the cloves), and I typically use either a Burgundy or Sauvignon. For me, the wine is very important as it plays a key role in the overall personality of the dish. As technology advances, I believe that cooking has made great leaps forward in the last 20 years as more home cooks become aware of "method" cooking, and understanding the underlying principles/ratios that make a dish (as outlined in the "salt fat acid heat "cookbook).
"Ratio: The Simple Codes Behind the Craft of Everyday Cooking" is another good one.
Luv it Glen!😎👍👍 Have you ever thought of making a "studenets", that stock is amazing🙏🙏
Hello from Montréal Glen, at my local butcher they sell 2 types of "Boeuf pour daube", i.e. beef for daube, and it's either beef jowl or deboned beef shank. Cut into cubes.
The texture and flavor of these cuts slowly stewed makes a world of difference.
But the method does remain pretty much the same.
Great Video. Red wine first 🍷🍷 of course Perfect Video. Trank you from Germany
T-shirt request: it’s all just a method!
"Sounds really fancy" he says, as Jules pours half a pint of wine into a water glass. Perfect. 😂
Reminds me of tourtière. It's just English meat pie with a fancy name.
Looks delicious! Really makes me wish my family could eat more beef. Can’t really have too much when it gives a family member digestive problems.
It's just awesome, beef stew. : )
You had me at *bacon,* Glen.
Glen…you truly are to cooking as Daniel Day Lewis is to acting. Method, day in, day out.
Over the years, I made this based on a Julia Child recipe. A glass of wine and some fresh homemade bread and one has a fine winter repast!
That looks so delicious
This is my mom’s ordinary stew, sans the wine. Delicious!
I like Jules wine glasses. Fill it to the rim.
Thank you for this version of bœf en daube. The recipe I grew up with had the addition of orange juice and zest as well as niçoise olives, but not the carrots. I'll try adding carrots next time (but I'll also keep the orange and olives).
Thznk you. Sounds delish.
I think I might try this!
I mean "Daube" is the term used to name a slow-cooked stew in French (a regular stew would be named "Ragoût"), I dont get what's fancy about it, especially since "Daube" is a slang term meaning that something is really bad, like if I say "Ce livre c'est de la daube" it will translate to "That book sucks" (or something like that) in English.
Way back in the day, they didn't have refrigeration and would cook the "bad" beef in this manner.
Julia has thhis in her various cookbooks, I generally prefer it over burgundy beef
Now I want beef stew, but it’s going to be lamb shanks cause that’s what I bought yesterday using the same method, bacon, brown, liquid and veggies, big old heavy pot in the oven. ( I’ve destroyed my crockpot because it was stored in the oven and it got melted. It’s not safe for them in my kitchen.
Lamb shanks are my favorite cut of lamb. So good!
whoo hooo... French pot roast.. lol
Well fancy that.
I thought that Daube was the name of the pot. That the recipe was "beef in pot" but apparently the pot is a DAUBIERE. A very fancy pot with a double decker lid and only U$150 from France.
Ooh, can we get an episode on those Broiled Deviled Hamburgers on the next page?!
Seems like if you used Pinot Noir instead of Cabernet Sauvignon you would have essentially made Boeuf Bourguignon. However, like you say, slight regional differences make all the difference for what is more or less beef stew, just under different names. Nice choice with the Ferox wine - nice to see a small winery highlighted.
I always am curious about the origins of the “bouef” word that ultimately spawned our modern day Beef.
Great Recipe as ever, on my list for this week. BUT i do need to point out that Glen's 'Bay Leaf' was in fact a cinnamon leaf or Tej Petta, Not a European Laurel bay leaf, Still I expect it works! Thanks
It was, I thought I could sneak it in. I like them a bit more.
I love bay leaf, but am not familiar with “cinnamon leaf”/Tej Petra. Now I have to go find some and try it. Honestly! This channel makes SO much work for me… 😊
I love bay leaf, but am not familiar with “cinnamon leaf”/Tej Petra. Now I have to go find some and try it. Honestly! This channel makes SO much work for me… 😊
The sort of dish for which I would probably keep a box of drinkable but nothing-special wine handy… probably it would be white wine.
This is very similar to Beef Burgundy (Boeuf Bourguignon), the only thing missing being a little tomato paste. I think adding marjoram early in the cooking process is a waste, it has such a delicate aroma. Depending on the quality of the bay leaves you can source, I would perhaps double or triple the recipe recommended amount.
I need to find a copy of that guy's book, he seems like a cool guy before cool was cool.
Yup, that on'es just a beef stew... but it bypasses the typical step of a daube provençale : putting the meat, onion, spices, etc. covered in red wine to marinate overnight.
I used to always get you on my feed... I haven't seen you in my feed in over a year 😢
Hi Glen, may you let us know where you got that pot? Thanks 😊
I have a question. Sometimes you have a pizza stone in the oven, sometimes not. Could you explain in a future episode, the purpose of the stone? Thanks.
I agree about white wine. It brings out other flavors without bringing in it’s own. That is why I do not cook with red wine. I do not like the wine flavor it brings. I don’t usually cook with wine, but would not be above a splash of white in a dish..
Baby, got a stew going.
I was amused at the “tea buns” I live in the south of the UK and have friends in the north. The first time I heard what I call “bread rolls” called “bread cakes” I had no idea what they meant.
Good show as always thank you kindly. Eating with Glen and friends I don't need weight watchers. L O l.
I bet he was shaking his head while he was stacking that beef on the plate just so it would be in the camera shot lol
What white wine would you use instead of the red, Glen?
In the wonderful book, A Year in Provence, the wife asks the butcher how to make a cassoulet, which leads to an argument among all the other customers about the "correct" way. This beef stew will do the same.
It's a method--but it's different from a recipe from a community cookbook? I'm confused.
Yeah, that author is an early example of the modern food snob. Valuing the social standing of a food over the reality.
thx
Yes it’s just a braised beef recipe (not even a stew - stewing is a specific way of cooking) called a French name probably to seem fancy but it’s not a daube at all.
Seems a good one to test anyway.
My dictionary indicates a “daube” is braised meat with vegetables and wine. What do you think makes this not a daube?
I’m curious - not a daube? What makes a daube a daube?
Broiled deviled hamburgers. Otherwise known as meatloaf (patties).
After years of making variations on French style beef stews, I came across a recipe for an Irish beef stew made…obviously…with Guinness. After trying it, I’m afraid the versions with wine are no longer an option!
8:12 That was malabar leaf from the cinnamomum tamala plant (Sometimes sold as bay). I'm giving the latin name for clarity. I suspect the recipe most likely called for the laurus nobilis variety. I think that is what they would have used in France.
I mean honestly, how can a body NOT love beef stew???!!!
Glen: As food historian, because there are no potatoes in this stew, would that imply that its orgin was before the potatoe was introduced into Europe? Or does the lack of potatoes have just a more mundane explination? And why both beef and pork in the boeuf en daube? FYI, I realy like your almost weekly coninuning stress on method and "make the recpie your own". Respectfully, W.S.
First 🍽️
Is it something similar as biff Bourgogne ?
What else do you need...? Cheese!
I never really liked flouring my beef. The beef doesnt sear properly. At leasnt not with out burning the flour. You also lose control of how toasted your roux is and how thick it gets.
Everything is better with bacon.
I would have put the cloves etc in a cloth bag, never find them again and not fun to eat.
The Method Is The Tradition - Put it on a t-shirt.
I had to watch this twice to make sure. No potatoes and no celery. I can't tell you how refreshing it is to see a recipe without "the holy trinity". Zarquan almighty that is so overused. You can have a brilliant dish with out that 'cooking dogma'. The lack of potatoes makes it friendly to people watching carbs.
I doubt many folks have done the amount of research as you have - why get angry and complain to you? - enjoy the education people - make the dish.
Yes, indeed.. Thank you.
Exactly, just a beef stew. The author seems a bit pretentious in his , "Apologia". Just saying
the kind of guy who liked Truman Capote, wore a scarf, parted his hair down the middle....
"daube" "dauber" in really slang french means to smell bad
People who get angry over a cooking show need therapy.
I'm angry as all heck Glen! Please use "Technique" instead of "method"!!! (Spot on in regards to white instead of red wine)
Feel better? 😂