tag:blogger.com,1999:blog-5570890979467369384.post8018889635336910226..comments2023-12-03T08:13:24.652-08:00Comments on Fat of the Land: Beef Burgundy with Porcini and ChanterellesLangdon Cookhttp://www.blogger.com/profile/13824455892396013221noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5570890979467369384.post-45038998891337100782008-03-03T10:27:00.000-08:002008-03-03T10:27:00.000-08:00Kenan, see the last paragraph. Admittedly, I was a...Kenan, see the last paragraph. Admittedly, I was a little worn out by then and might have skimped a bit. I should also mention that besides Jane, I owe you a debt of gratitude for inspiring this meal, as your Beef Bourguignon was my first taste of it.Langdon Cookhttps://www.blogger.com/profile/13824455892396013221noreply@blogger.comtag:blogger.com,1999:blog-5570890979467369384.post-52825107833337809902008-03-03T09:41:00.000-08:002008-03-03T09:41:00.000-08:00Made my mouth water---but I want to know how the f...Made my mouth water---but I want to know how the final dish tasted. Also SYZERGY is all caps.<BR/><BR/>Keep up the magnificant prose Lang!<BR/><BR/>-KenanAnonymousnoreply@blogger.com