Quote:
Originally Posted by Fabienne 
If I understand correctly that you were making a bœuf bourguignon, sticking to the original recipe would have saved you a lot of peeling time.
I enjoy cooking. I like Keller because he takes everything to the extreme.
edit: 3 days later I just spent an hour doing the completion stages (would go faster if I had a couple extra pots in the right size cause keller insists on cooking all the garnishes separately). I just had a tiny taste after everything was put together and is heating up in the oven and the flavor is awesome. This will have been totally worth the effort.
