I see many on the web but I can not tell wich are authentic.

I made a stew that is sort of based off it but is not classic. If I
could see a real one, I could see how far off I was.

Got a recipe for a fairly classic one?

Carol
--

On 9/9/2014 6:19 PM, cshenk wrote:
>
> I see many on the web but I can not tell wich are authentic.
>
> I made a stew that is sort of based off it but is not classic. If I
> could see a real one, I could see how far off I was.
>
> Got a recipe for a fairly classic one?
>
> Carol


Doesn't it have to have squirrel brains to be authentic?

Bob

On 9/9/2014 6:15 PM, zxcvbob wrote:
> On 9/9/2014 6:19 PM, cshenk wrote:
>>
>> I see many on the web but I can not tell wich are authentic.
>>
>> I made a stew that is sort of based off it but is not classic. If I
>> could see a real one, I could see how far off I was.
>>
>> Got a recipe for a fairly classic one?
>>
>> Carol
>
>
> Doesn't it have to have squirrel brains to be authentic?
>
> Bob

Yee haw!

On Tue, 09 Sep 2014 18:19:51 -0500, "cshenk" > wrote:

>
> I see many on the web but I can not tell wich are authentic.
>
> I made a stew that is sort of based off it but is not classic. If I
> could see a real one, I could see how far off I was.
>
> Got a recipe for a fairly classic one?
>

Burgoo is not a family recipe, but I bet it's poor people's food that
was cobbled together with whatever they had on hand. Call it the
modern day stone soup-stew. From the recipes I looked at - it seems
like something that we'd make if we were cleaning out the freezer. It
has too many meats in it for me: beef, pork, chicken and depending on
who is writing the recipe, lamb too. I don't like that many meat
flavors mixed together. I call it a muddy flavor, but maybe murky is
a better word. Whatever it is, it's a mishmash that doesn't appeal to
me. The reason why I can draw that conclusion is because I have made
stock from odds and ends of various bones in the freezer and wished I
hadn't done it. Blech.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.