I need calibration of my Chow-meter.
I worked all weekend on Julia Child's Beef Burgundy (too tired to get the cookbook out for the
French spelling) and am under-whelmed with the result.
I threw myself into this Saturday morning (it's Sunday night, now) by roasting beef bones to make homemade beef broth...Jeff Smith/John Folse broth recipe.
I carved up a very nice sirloin roast for the beef. I found the small white onions..apparently they're called "Boiler Onions'? I followed the recipe diligently.
I was tempted NOT to strain the results and reduce the liquid, but persevered and followed the recipe to the tee.
I'll admit that the red wine I used was not the greatest, but it was a drinkable "young red".
So, my quandary of "time vs quality"....I don't think this recipe pushes. I am taking the day of broth-making out of my thinking process and still not "whelmed".
If I am either an abject failure at following the well-crafted recipe, I'll accept that. But the flavor didn't do it for me.
Any Hound feedback is appreciated.