Originally Posted by gdl203
Really excellent. She worked hard on it - Bouchon recipe, all the ingredients and flavors are really clean and separated. Nothing like the mushy brown mess I used to have at the school cafeteria when I was a kid.
that's really terrific. my wife just started cooking for the first time in 30 years. split pea soup, and i'm happy for that when i get home from work.
I know Thomas is a god and all, and he's my boy, but i do think he sometimes goes a little overboard on cleaning up what are essentially homecook recipes. one of the delicious things about bourguinonne, in my opinion, is the way the flavors meld. not to the mushy brown stage, of course, but there is a kind of harmonic you hit when complementary flavors meld. there is such a thing as being too clean and too perfect, at least in this kind of food.
Originally Posted by Douglas
looks good. I hate peeling those m-fing onions.
no doubt. one of the worst jobs in cooking. and my wife's favorite family dish for thanksgiving is creamed onions. only trick i've found is putting them in a bowl and covering them with boiling water until they soften a little. Then you can peel them a little more easily. but still, one at a time. and that brown skin does get under your fingernails like nothing else.