tag:blogger.com,1999:blog-3375740596967839488.post3076716700515661413..comments2017-05-02T02:55:57.710-07:00Comments on Eating,: Burgoo - hearty stews for our chilly winterBrentonhttp://www.blogger.com/profile/02440076723309223822noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3375740596967839488.post-55264855195517035972008-12-29T18:31:00.000-08:002008-12-29T18:31:00.000-08:00We tried it again, and it wasn't AS peppery. The I...We tried it again, and it wasn't AS peppery. The Irish stew was more peppery than we remembered, though. I wonder if it's just a matter of when in the batch you order their stews. If they start a batch of Bourguignon and it cooks for hours, the pepper will come out a lot more, but if you get a fresh batch it may not.<BR/><BR/>I asked someone who is more familiar with the dish, and they agree with you: Not how it's usually done in France.Brentonhttps://www.blogger.com/profile/02440076723309223822noreply@blogger.comtag:blogger.com,1999:blog-3375740596967839488.post-44827893166154073252008-12-29T18:02:00.000-08:002008-12-29T18:02:00.000-08:00I agree with your observation about the Beef Bourg...I agree with your observation about the Beef Bourguignon. I've only had that dish at their Point Grey location, but the really strong pepper notes were apparent there too, I don't mind too much black pepper myself, although I know that for Beef Bourguignon it's just wrong. No one in France would make it that way!Anonymousnoreply@blogger.com