ISO: ISO Joe and barb b, Thanks for the encouragement to make the Beef Bourguignon..

[barbara-in-va]

Joe your directions were perfect!! It took me all day to make a double batch. It was absolutely wonderful!! The down side is that the folks that ate it, enjoyed it but had no idea how much effort I put into it. I started with 10lbs of meat, trimmed it and cooked it and what was left was totally consumed by 14 people. I served it over egg noodles. I would have chickened out if I didn't have Joe's directions and Barb's endorsement! Thank you both so much.

 

[michael-in-phoenix]

I love this place.

 

[joe]

You are SO welcome! I'm glad it worked out, and I promise that next time it won't take as long

or be as stressful.

 

[sylvia]

Barbara, congratulations on producing a first rate Boeuf Bourguignon. You have the satisfaction of

creating a first class meal even if others don't recognize how much effort went into making it.

 

[barb_b]

YAY!! I am so glad it was a success! With zero leftovers, it was clearly enjoyed!

 

[monj]

Me too!! smileys/smile.gif Many thanks to all--a Happy and Healthy New Year everyone!!

 

[richard-in-cincy]

Yeah, there is that little problem...

so many people don't know what they're eating. Been there and done that. My hope is that when they taste the old 19th C. ways of cooking, enjoy it without thinking "WHY" it is so good, and then go back to Applebees, they will pause and think, wow, this is no where as good as what we had at Barb's. Congratulations on a wonderful dinner party. The old ways and the old classics are classics for a reason. So many want to mess with them and take short cuts, still calling them the old classics...but they just aren't to those of us who do know better.