| As a matter of fact, never heard of "boeuf bourgignon", so I had to check it's wiki page. 1. Fry meat + <<whatever else usually grows in Europe, or in/around France>> (givin' it's a french dish). 2. Once done, smash some whatever red wine on top and get it into a shape that looks like food. 3. Add gradually whatever spices and herbs are known to grow in Europe at the 'correct' time during 1 and 2. (apparently nowadays it's popular to smash 3 peppers cumin coriander and some brown sugar all into one big pile and cook it, with a whole stick of butter, regardless of dish! wtf?) 0. Pan-fry separately either some onions, mushrooms or potatoes (I hate boiled potatoes, and carrots), with, again, whatever spices and herbs can grow in France. (personal preference, don't like mixing way too many stuffs together, they'll usually lose all taste) FIN. Put both dishes together when serving per plate or table. Add another load of ground peppers and the same herbs on top while the food is still hot, for aroma. Wikipedia still looks like a great resource for scouting recipes for me. Except for cakes. Cakes are magic. haven't managed to get them to work properly for some reason, regardless of recipes. My best guess store cakes use some kind of cheap industrial grade oil/margarine which is not readily sold so I never managed to replicate them.. |