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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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![]() 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 -- |
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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 |
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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! |
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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. |
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