Great meals you just had

[RedLine]

I think Rushy is the 2nd most autistic person here.

[ebin namefag]

Rushy NOT A FAN of cheese pizza.

[Kugelfisch]

Except vegans.

The lesbians of food.

[VoiceOfReasonPast]

In more ways than one, I assume. Vegan relationships can't be too healthy. They must be eyeing each other like hawks 24/7 to look for a sign of meatcrime.

[ebin namefag]

Ruined dinner again.

[Le Redditeur]

Stop farting at the table, then.

[Kugelfisch]

Face it, breakfast is ruined!

[Kugelfisch]

I made Boeuf Bourguignon today. It's been about a year since I've last made it and took a while (about two hours of actual work and cleaning up, an additional two of waiting and occasional attention) but it's been well worth it!

You should give it a try!

[rabidtictac]

I'm planning to teach myself some easy, healthy recipes so I can level up my cooking game. Suggestions? I know Kugel can cook. I can cook basic stuff and I muddle through a lot of the time with the "one pot" or "one pan" type of cooking.

One of my staples right now is egg or fish tacos (don't you fucking say a word, namefag! )

https://en.wikipedia.org/wiki/Shakshouka

This is what I'm planning to learn to make. Vegetables and eggs. I've been eating better and treating my body better since the fall and I'm wanting to continue doing so. I'm looking for any recipes that are healthy, high protein. No potatoes because that's the one food allergy I didn't outgrow as an adult (for some fucking reason.)

[Kugelfisch]

Well, then a Boeuf Bourguignon is a perfect starter for that! Or really any kind of Gulash type of stew.

BB requires one pot and one pan. Most other types of stew call for two pots. That's it!
I'll just tell you how I made the BB today.
You need:

• beef chuck
• red wine
• thymes
• rosemary
• bay leaf
• flour
• tomato paste
• a piece of or thick cut bacon
• carrots
• celeriac/celery root
• shallots
• salt and pepper
• clarified butter or your oil of choice

All of the vegetables are optional and replaceable!

Cut the chuck in large cubes, about an inch or so. Keep it rustic! I'm assuming about two pounds here.
Take two twigs of thyme, rosemary and two bayleafs and tie them into a bouquet garni for easy retreaval.

Heat up the pot, add the oil, fry the meat at a high heat. Don't turn until you see colour!
Then turn until it's nicely browned on all sides.
Add a tblsp tomato paste. Mix and fry that for a bit as well.
Douse all that with about two or so tblsp of flour, fry and stir for another minute or so.

Start adding the red wine. Doesn't have to be a burgundy but it should be a clear one like a Pinot Noir. Go with one on the medium dry side.
Add about a glass worth and stir. We want the flour to bind the future sauce and dissolve it all. Keep adding a glass worth and take care that no flour sticks to the bottom of the pot and starts burning.
Whenever you feel it's getting too hot for the flour or you can't dissolve more of it, keep adding wine.
Eventually, all the flour is gone. Pour in the rest of the bottle.

Add as much water you need to cover the meat well, add the herbs.
Salt and pepper well! Imagine the piece of chuck you had and add as much as if you were to roast it.
Bring to a simmer, put a lid on it, let that simmer on the slightly higher end for a cool 2-3 hours. When done, retrieve the herbs and toss them.


Clean and cut your vegetables in chunky dice. Again, keep it rustic!
For the vegetables, you can take just about anything you want.
Carrots and some kind of onion are a must!
Besides that, I guess stick celery could work but Europeans usually use the root variety, except for the Mediterraneans.
Button mushrooms (white or brown) are also often used.
Cut the bacon into about pencil thick sticks.

Whatever you chose, leave it in relatively chunky bits.
When the meat is tender and the sauce has reduced, get your pan.
We add a bit of oil and throw our bacon in, letting it halfway render on a medium heat.
Then toss in the diced vegetables.
You may have to do that bit by bit. Celery and carrots go first, onions and mushrooms would go later, if you boiled potatoes those would go in last. Put a lid on the pan and check frequently to turn.
Figure that out depending on your choices of vegetables. You should know what takes longer to roast. Should take about ten minutes total.

When we have roasted the vegetables and bacon, dump them into the pot.
Bring the pot to a mild boil until the harder vegetables are done. Carrots usually take the longest. That should also take about ten minutes.

Once they are done, you're done!


The biggest trick is how to judge the salt level. The stew won't taste as it should without the vegetables and the bacon will add a bit. Err on the low side.
If the meat is tender but the sauce tastes too much like plain wine, bring it to a boil and reduce it a bit. Don't worry, you can't overcook the meat.

That should last three people for two days. You can always just add more pan roasted vegetables the second day if you are running low because you're almost guaranteed to not have made enough.

Be careful with mushrooms! If you plan to make enough for two or three days or want to freeze and keep the rest, only add as many mushrooms as you'll eat on one day.
Mushrooms should never get re-heated or frozen!