restaurants), Virgil's, Stewart's, IBC, all
have been eaten up, as have smaller soda
makers such as Jones, Faygo, and Shasta.
They've all been wrecked too from what I can tell.
I don't bother investigating any more.
I drink soda maybe twice a year, real sugar only, so I wouldn't know
either.
When it's hot out I'll drink soda; Lilli
buys only Diet Pepsi, so when the beer has
run out, I'll do that. Rosemary and Bonnie
don't do soft drinks, but Bonnie has an
emergency supply of Mug root beer (which is
OK for a megaproduct) for the grandkids, and
occasionally a stolen one will find its wy
down my gullet. When on the road, say, with
the Shipps, I'll pick up a promising-looking
microproduct at the Sheetz or Wawa. Those
purchases invariably get reported on here.
Give them some time. They might try it with tempeh instead.
Back in around 1980 some guy in Reader's Digest
forecast the advent of "soyrloyn stayks" (look, ma,
it bleeds) - I like to blame such felicities on
We're not there yet, but it's close.
Has anyone here tried the "impossible burger"
yet?
Richard Condon, a much underappreciated writer, He
then spoiled the effect by going all starry-eyed
about a spongelike puck that got soaked in water
and then brushed in melted butter and broiled,
which miraculously became a real steak through the
miracle of freeze-drying.
The 1950s still have a lot to answer for.
Such as myself.
Fortunately I just put my left foot on the brake and get the
right
one untangled.
Must have led to a few exciting moments.
Here and there. Fortunately all but one in a parking lot and that
least at almost a standstill.
One hopes that potential disasters stay
just potentials.
It's already dead, isn't it.
One hopes. Live pork in your food could make a real mess.
That would also lead to a few exciting moments.
Especially for the pork.
I thought that was for Belgian stew instead of French. I suppose
a
bit wouldn't hurt.
Most modern versions call for just a tad
of tomato to brighten the flavors. Beats MSG.
Too true. I'd have figured dried mushrooms for more authentic taste
and similar results.
The precursors of Bourguignon(ne) were
probably before tomatoes arrived on the scene,
but there were always mushrooms with their
ample supply of glutamates.
Here's an oddity - doesn't have tomatoes, but
the soy sauce more than makes up for that.
Uhmm.... words fail.
Title: Tofu Bourguignon
Or at least the recipe does. By way of
atonement, here's Julia's version.
Boeuf Bourguignon
Done this one before.
I've had it and reconstructed it - a few
years ago a friend planned a Julia's
Bourguignon(ne) party but couldn't be there,
so I volunteered Swisher's place, and we had
it there. I made the stuff but didn't
consult the MAFC. People didn't notice any
difference, or at least they didn't tell me.
Poulet saute a la creme
categories: French, poultry, main, dairy
serves: 4
1 lg frying chicken
2 Tb butter
1 Tb oil
1 ts mixed herbs - thyme and tarragon
salt and pepper
4 Tb shallots or onions, minced
4 oz mushrooms
4 oz dry white wine
1 c heavy cream
salt and pepper
1 Tb butter, at room temperature
1 Tb parsley, fresh, chopped
Cut chicken up into 2 drummers, 2 thighs,
breast meat quartered, 2 wing drummettes, 2
wing middle parts, top of back, lower back.
You may cook the breast meat bones and wing
pinions to add flavor, but you probably would
not serve them,
Heat butter and oil in large heavy skillet.
Wipe chicken parts dry and add them to the
skillet. Brown them evenly (turning with
tongs as necessary) over high heat - as
each piece is brown, remove it to a warm dish.
When all pieces are done, sprinkle herbs over
and season with salt and pepper. Return the
drummers, back pieces, and bones (if you use
them) to the skillet and cook them covered
over medium-low heat for 3 min. Add the
thighs and cook for 3 more min. Add the wing
parts and cook for 3 min. Add the 4 breast
pieces last and cook them for 12 min [M's
note 2019 - 8 to 10 min], turning and basting
the with the fat in the pan every 4 min.
Chicken is done when the juices no longer run
pink but yellowish or clear [M's note 2019 -
this is baloney].
Remove the chicken to a warm platter. If there'
s a lot of fat in the skillet, remove some of
it. Add the shallots or onions and the
mushrooms and cook stirring constantly over
medium heat for 2 min. Remove the vegetables.
Raise heat to high, add wine and boil 30 sec,
stirring constantly. Make sure the browned
bits off the bottom of the pan get stirred
into the sauce. Add cream and boil until
sauce is the right thickness, 1 min or so,
stirring constantly. Add the shallots and
mushrooms. Correct seasoning. Swirl in the
rest of the butter and the parsley and serve
over the chicken. Good with this - a rich
California or Australia Chardonnay.
Julia Child, minimally adapted
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