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.

TVP is generally of a nubbly texture, not
suitable for stewy things. Thank goodness.
So far.

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
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.

This is true, but some folks don't know the difference between

the

gas and the brake.

These things happen - and without the
two-footed wakefulness dictated by manual
transmissions, all too frequently.

My foot has gotten "stuck" once in a while - shoes with something
made to stick out a bit and pedals about 1/4 inch too close together. Fortunately I just put my left foot on the brake and get the right
one untangled.

Must have led to a few exciting moments.

of the addition of pork product.

That too. Pork rarely hurts.

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.

I can eat tempeh. Not often, and not
with relish, though. And with a certain
soupcon of trepidation.

It's ... not horrible. As yummy proteins go it doesn't, but it can
be edible.

Perhaps brushing it with melted butter?

A small amount of tomato paste/concentrate
is very handy in bourguignon(ne).

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.

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
categories: French, American, stews, main, atonement
servings: 6 to 8

6 oz slab bacon
1 Tb olive oil
3 lb lean stewing beef, cubed 2"
1 sliced carrot
1 sliced onion
1 ts salt
1/4 ts pepper
2 Tb flour
3 c full-bodied, young red wine
2 c brown beef stock, more as needed
1 Tb tomato paste
2 cloves mashed garlic
1/2 ts thyme
1 bay leaf, crumbled [M says leave whole]
the blanched bacon rind
18 to 24 sm white onions, braised in stock
1 lb fresh mushrooms, quartered, sauteed in butter

Remove rind, and cut bacon into lardons. Simmer
rind and bacon for 10 min in 1 1/2 qt water.
Drain and dry. Set aside.

Preheat oven to 450F.

Saute the bacon in the oil over moderate heat for
2 to 3 min to brown lightly. Remove and set aside.

Dry the beef in paper towels. Reheat casserole
until fat is almost smoking. Saute meat a few
pieces at a time until nicely browned on all
sides. Add it to the bacon.

In the same fat, brown the sliced vegetables.
Pour out the sauteing fat.

Return the beef and bacon to the casserole and toss
with salt and pepper. Sprinkle on the flour and toss
again to coat the beef lightly with the flour. Set
casserole uncovered in middle position of preheated
oven for 4 min. Toss the meat and return to oven for
4 min more. Turn oven to 325F.

Remove casserole, and stir in the wine and enough
stock or bouillon so that the meat is barely covered.
Add the tomato paste, garlic, herbs, and bacon rind.
Bring to simmer on top of the stove. Then cover the
casserole and set in lower third of preheated oven.
Regulate heat so liquid simmers very slowly for
2 1/2 to 3 hr. The meat is done when a fork pierces
it easily.

Meanwhile, prepare the onions and mushrooms. Set them
aside until needed.

When the meat is tender, pour the contents of the
casserole into a sieve set over a saucepan. Wash out
the casserole and return the beef and bacon to it.
Distribute the cooked onions and mushrooms over.

Skim fat off the sauce. Simmer sauce for 1 to 2 min,
skimming off additional fat as it rises. You should
have about 2 1/2 c sauce thick enough to coat a spoon
lightly. If too thin, boil it down rapidly. If too
thick, mix in a few tablespoons of stock. Taste for
seasoning. Pour the sauce over the meat and vegetables.
Recipe may be completed in advance to this point.

FOR IMMEDIATE SERVING. Cover the casserole and simmer
2 to 3 min, basting the meat and vegetables with the
sauce several times. Serve in its casserole, or
arrange the stew on a platter surrounded with
potatoes, noodles, or rice, and decorated with parsley.

FOR LATER SERVING. When cold, cover and refrigerate.
About 15 to 20 min before serving, bring to the simmer,
cover, and simmer very slowly for 10 min, occasionally
basting the meat and vegetables with the sauce.

Oignons Glaces a Brun (Brown-braised Onions)

after Julia Child, Mastering the Art of French Cooking
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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.

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.

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.

two-footed wakefulness dictated by manual
transmissions, all too frequently.

My foot has gotten "stuck" once in a while - shoes with something
made to stick out a bit and pedals about 1/4 inch too close

together.

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.

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.

It's ... not horrible. As yummy proteins go it doesn't, but it

can

be edible.

Perhaps brushing it with melted butter?

And soaking it in soy sauce before throwing it in the smoker.

A small amount of tomato paste/concentrate
is very handy in bourguignon(ne).

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.

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
categories: French, American, stews, main, atonement
servings: 6 to 8

Done this one before.

--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)