How I Taught My Brother To Cook

Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)

I was ready for a "boeuf bourguignon" but I change my mind ... and decided to try a different recipe. So there is no vine and I added turmeric (yellow color). That tastes not too spicy and goes well with beef !

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Tags: beef, french, turmeric
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Patrick Comment by Patrick on November 10, 2009 at 3:20am
That time of year when the stews are being made!
John Barrows Comment by John Barrows on November 10, 2009 at 7:21pm
tres bien!
Debbie Comment by Debbie on November 11, 2009 at 5:19pm
Laura, this looks wonderful!

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Yeah, boy! Go get'emm Mahatma Johnny Gandhi.
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LOOK JOHNNY!!!!!..................TOAST POINTS!!!!
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ah, yes - duck fat!
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I know its a little early for it but I couldn't resist !
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Laura added a photo
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John Barrows added a blog post
No, the term "Injun" is not a racial slur. The English wire-jawed rulers of India pronounced the word "Indian" as "Injun". Indian cooking (in this case vegetarian cuisine of the south) is a great example of a regional cuisine, and the simplicity ...
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I would go with your recipe but over night 1st rise, knead, 2 hour 2nd rise, knead. Rest. Form into length. Rest for 1 hour. Put slits in. Bake, covered. ( when I say "rest", I mean the dough, not you)
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Yes, the standard baguette has a very hard, crusty crust that your have to work hard to break off a piece. But the inside is very light. I was assuming you'd used the no-knead. I have baked baguettes using the no-knead, and they come out great. Ke...
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Or ... we could just go there and find out for ourselves.
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Again, one must grow their own or raise their own to avoid the less than desirable stuff. The food industry is too powerful, who lobby to politicians, and in the end win while everyone else loses. Same scenario whether its food or shoe laces. We ...
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You could add cheese if you wanted but all I was trying to do here was make the standard fried potatoes & onions by baking instead.
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You could cover the dough instead of using the ice water. Also, I am not so sure that a French baguette has a thick crust anyway. I tend to think that it does not. We'll have to wait until the French Connection checks in.
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