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    Chef Udo

    Angus Young's back pocket

    Chef #1043676

    Angus Young's back pocket

    Joined: Nov 24, 2008

    My Journal

    Reviewed Old-Time Beef Stew

    "Used red wine and beef broth made from bouillon paste and water. Used as much liquid as needed. Eyeball it. Added baby carrots. Onion. Three garlic cloves minced. Floured the beef before browning. Celery. Potatoes quartered. Looks and smells delicious. Bay leaf and paprika and a little sprinkle of sugar. Served with crusty bread that was slathered""

    Nov 13, 2011 on FoodNetwork.com

    Reviewed Old-Time Beef Stew

    "Used red wine and beef broth made from bouillon paste and water. Used as much liquid as needed. Eyeball it. Added baby carrots. Onion. Three garlic cloves minced. Floured the beef before browning. Celery. Potatoes quartered. Looks and smells delicious. Bay leaf and paprika and a little sprinkle of sugar. Served with crusty bread that was slathered""

    Nov 13, 2011 on FoodNetwork.com

    Reviewed Old-Time Beef Stew

    "Used red wine and beef broth made from bouillon paste and water. Used baby carrots. Onion. Three garlic cloves minced. Floured the beef before browning. Celery. Potatoes quartered. Looks and smells delicious. ""

    Nov 13, 2011 on FoodNetwork.com

    Reviewed My Mums Spottier Dick

    "Actually every single one of these ingredients are available to order on Amazon. Including the suet and the pudding basin and fresh nutmeg and also the golden syrup and birds custard powder that he uses to top off the pudding with! Can't wait to make it. Just watched the episode of him making this for his American friends on Netflix. ""

    Nov 9, 2011 on FoodNetwork.com

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