Comments on chezpei.com: Beef Bourguignon and Buttermilk Biscuits

My friend was planning to make Beef Bourguignon fo...

2006-04-01T17:16:00.000-08:00

My friend was planning to make Beef Bourguignon for her French class two weeks ago. However, there were some drawbacks, so she had to go with something ordinary like pastries. Actually, I think she went with French bread and a lot of people brought that. I was like "hmm...Beef Bourguignon." The name sounds so smooth.

I see the heart-shaped biscuit. I seriously thought it was a cookie. ^__^

Do you happen to make "fitness" drinks? haha

Hey, can you send me the stew recipe? The link has...

2006-04-01T15:03:00.000-08:00

Hey, can you send me the stew recipe? The link has expired. Thanks!

http://www.washingtonpost.com/wp-dyn/content/artic...

2006-03-29T07:13:00.000-08:00

http://www.washingtonpost.com/wp-dyn/content/article/2006/03/17/AR2006031701969.html

Here's the link if you're interested.

There was an article in the Post the other weekend...

2006-03-29T07:09:00.000-08:00

There was an article in the Post the other weekend about how people don't cook any more, and so recipes are written more explicitly. They used the example of adding eggs, which apparently was something you didn't need to explain 30 years ago. Huh? There are many ways to add eggs - one at a time, beaten and all at once, etc. I think it's always good when a recipe gives more details. Even great cooks may forget something or think a step's not that important if the recipe is really bare bones. And you remember things better when you know the reasons for them, and those details also help you when trying to improvise.

thanks for the recipe. i remember eating these in...

2006-03-28T22:57:00.000-08:00

thanks for the recipe. i remember eating these in DC when Claire made them. mmmm soo good.