Julia Child’s Boeuf Bourguignon - Mothering Forums

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Old 11-30-2009, 10:46 PM - Thread Starter
 
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After seeing Julie and Julia (for the second time) I am determined to make the Boeuf Bourguignon. I have never eaten it and I have never developed such a craving just from seeing food on the screen. I am a woman obsessed. I've never bought beef in my life (though I eat it occasionally when out) but no matter.

So here's my question, for anyone who has made this dish: Can it be done without the bacon? Pork won't enter this house, non-negotiable. Will it taste ok without? Is there anything else I can add to give it another punch of flavor?
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Old 12-01-2009, 12:38 AM
 
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I've never made it or eaten it, but I make a lentil dish that calls for bacon and when we had a vegetarian guest, I left the bacon out and it tasted just the same to me. I couldn't tell any difference.

That said...you might try beef fat? Maybe it is the fat in the bacon that would add a bit of richness and flavor to the dish, so possibly beef fat would do something similar?

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Old 12-01-2009, 12:42 AM
 
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I've made it w/o bacon and it works fine. Just add a bit of extra fat .

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Old 12-01-2009, 01:24 AM
 
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Will it taste ok without?
sure, but it will not even come close to the taste with the pork added- totally different taste, if you don't do pork, you won't know what you are missing

 

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Old 12-01-2009, 02:04 AM
 
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I sometimes add turkey bacon and a pinch of smoked salt to recipes that call for bacon. No one's ever called me out on it. I don't do pork either (I'm Jewish) but I don't really miss it in these dishes.
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Old 12-01-2009, 02:22 AM
 
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Turkey bacon is the easiest to find but you might be able to get a hold of beef or lamb bacon.

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Old 12-01-2009, 02:25 AM - Thread Starter
 
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Ah, turkey bacon! That ought to do it. Thanks everyone!
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Old 12-01-2009, 02:26 AM
 
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Turkey bacon won't have the fat, you'll probably want to add a bit.

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Old 12-01-2009, 03:07 AM
 
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Originally Posted by abimommy View Post
Turkey bacon won't have the fat, you'll probably want to add a bit.


And a dash of liquid smoke!

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Old 12-01-2009, 03:34 AM - Thread Starter
 
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Originally Posted by abimommy View Post
Turkey bacon won't have the fat, you'll probably want to add a bit.
You mean, some extra olive oil or something? (Mon Dieu, what am I saying?! Butter, I mean.)
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Old 12-01-2009, 06:22 AM
 
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Originally Posted by zinemama View Post
You mean, some extra olive oil or something? (Mon Dieu, what am I saying?! Butter, I mean.)
mon dieu indeed!

In all seriousness I would definitely go with butter.

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Old 12-01-2009, 11:22 AM
 
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Oh, butter is a great idea!

I LOVED that movie and the book!

Good luck!

"Be kind, for everyone you meet is fighting a hard battle." -Plato
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Old 12-01-2009, 09:51 PM
 
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Personally, I'd just leave the bacon out before using turkey bacon.

Real bacon=deliciousness
Turkey bacon=salty,weird,overly-processed food

Are you going to use a real Burgundy (not something you buy the grocery store)? I imagine that will be more of a taste factor than whether or not you use bacon.
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Old 12-01-2009, 10:17 PM
 
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Two words: duck prosciutto.
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Old 12-02-2009, 02:04 AM
 
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I actually found beef bacon at my local Publix (grocery store chain). It's very fatty compared to Turkey bacon, so I think it might work better.

You might want to check out this version too:

http://www.nytimes.com/2009/08/26/dining/26fren.html


Julia's recipe is for the restaurant chef, whereas the recipe above is for the French home cook.

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Old 12-02-2009, 02:13 AM
 
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I make it all the time at home...and usually use pork fat, so something comparable i would use would be lard. sounds gross but you really dont use much. it has a similar quality to it, and a TINY amount of liquid smoke. Dont forget the red wine! It's one of my favorite dishes to make for company. with mashed leek potatoes, fantastique!

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