On Tue, 11 Oct 2005 02:57:33 GMT, "wff_ng_6"
> wrote:

>My favorite season... Winter... is coming again soon enough, and with it I
>can make all those slow cooked meals that take hours in the oven and permeat
>the house with those wonderful smells. No worries about overheating the
>house, no worries about wasting time minding the stove that could be better
>spent outside.
>

>I made the beef burgundy basically by using the recipe in "Mastering the Art
>of French Cooking". One can always improvise. I used an Australian shiraz
>instead of one of the French wines suggested in the recipe. Julia Child
>suggested perhaps substituting a Chianti. I guess I really went out on a
>limb with the shiraz..

Not at all. The Australian shiraz was a great choice. You could also
have used a New Zealand Syrah (same grape, different name)

Well done