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Ina Garten's coq au vin recipe is absolutely ridiculous

She doesn't bother marinading the chicken in the wine and stock.

She's also lying about it being her anniversary with Jeffrey. How many anniversaries do they have per year? Also how many pounds does she weigh here?

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by Anonymousreply 171Yesterday at 12:07 AM

looks good

by Anonymousreply 111/09/2020

It wouldn't be my first choice of coq au vin recipe

by Anonymousreply 211/09/2020

It looks great, villain!

by Anonymousreply 311/09/2020

Opie was obviously downwind when Ina farted.

by Anonymousreply 411/09/2020

I'd eat it.

by Anonymousreply 511/09/2020

Isn't the original made with rooster? Pretty hard to get your hands on a rooster though.

by Anonymousreply 611/09/2020

Looks good to me, and pretty easy to make.

by Anonymousreply 711/09/2020

[quote]She doesn't bother marinading the chicken

Oh, dear.

by Anonymousreply 811/09/2020

[quote]marinading

Marinating.

I'm not going to watch the video but if it's this recipe, then it looks fine. My old go-to coq au vin didn't call for marinating, either.

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by Anonymousreply 911/09/2020

American ideas about cookery are just so embarrassing. If you presented that as a coq au vin anywhere in Europe (and I even include the UK in that) you'd be laughed out of the room.

by Anonymousreply 1011/09/2020

Cookery!

by Anonymousreply 1111/09/2020

How do you make European coq au vin, r10?

by Anonymousreply 1211/09/2020

How do you make European coq au vin, r10?

by Anonymousreply 1311/09/2020

Ina believes in keeping things simple. She does not do overly complicated recipes.

by Anonymousreply 1411/09/2020

R10 is full of shit. I have French cookbooks from France, and I lived in France, and ate coq au vin in France. This is what coq au vin is.

The only small liberties Ina took are: She substituted bacon for lardons, which we call pork belly or fatback. Unsmoked bacon. And she used frozen onions. Nobody wants to blanch and peel baby onions anyway, so that's fine with me.

Some French recipes use whole peeled shallots instead of onions, and cook them in the stew from the beginning. One of my recipes says bouquet garni, which is whatever the fuck you want. Thyme is the predominant flavor in BG, so why not simplify? One ridiculous French recipe suggests adding sauce madere or bordelaise, which is way too much work for a simple dish. A brown roux might be good though.

Things that I and French bitches have done are: Use potato starch slurry to thicken the sauce, which makes it more shiny and less gloppy; a spoonful of ketchup browned with the aromatics; and finally and I don't recommend this, cooking the stew in a pressure cooker. Doesn't work well with chicken or carrots, both of which get off-aromas from pressure cooking.

by Anonymousreply 1511/09/2020

My friend worked with Jeffrey at Yale. Apparently he is absolutely loathed by everyone he comes in contact with there.

Poor Ina.

by Anonymousreply 1611/09/2020

Ina dutch oven’s Jeffrey. Imagine how bad her farts stink!

by Anonymousreply 1711/09/2020

[quote]She doesn't bother marinading the chicken in the wine and stock.

Why marinate chicken? Is it just an American thing? In Italy I noticed that only game might get marinated and occasionally some types of fish but chicken or beef never.

Do French recipes ever call for it?

by Anonymousreply 1811/09/2020

Why onions AND pearl onions. Doesn't that make the dish too "oniony"?

by Anonymousreply 1911/09/2020

Barefoot Contessa loves cock!

by Anonymousreply 2011/09/2020

R20, not as much as Jeffrey does.

by Anonymousreply 2111/09/2020

Jeffrey just LOVES my farts!

by Anonymousreply 2211/09/2020

OP One never should inquire about Ina’s weight. It’s just not done. That’s just the way she looks. Deal with it. I think she looks tremendous! And I love her little flair such as popping her collar. Plus, she would look ridiculous as a skinny woman!

by Anonymousreply 2311/09/2020

Has she ever considered selling shents on QVC--or would that be too déclassé for her?

by Anonymousreply 2411/09/2020

[quote] Isn't the original made with rooster? Pretty hard to get your hands on a rooster though.

Yes, coq = rooster/cock. But nearly all the chicken sold at American supermarkets is rooster. Hens are allowed to live to lay eggs.

by Anonymousreply 2511/09/2020

Snobby OP has obviously never read Larousse Gastronomique:

Coq au Vin (from an old recipe) Larousse Gastronomique (1938)

Cut into six pieces a young chicken from Limagne. In a casserole pot, add 2 T butter and 4 T lard, then trim and add some small onions. When they are ready, add to the pot the chicken pieces, a small clove of garlic, minced, a bouquet garni, and morels or mushrooms. Brown on high heat, then degrease. Add a finger of good brandy, flambe, then add a half liter of wine from Auvergne. After cooking on high heat, remove the chicken, then serve it with the sauce, thickened with beurre manie.

However, a much more recent recipe from Bon Appetit asks for a marinated chicken. I would call that an AMERICAN version.

by Anonymousreply 2611/09/2020

[quote] OP One never should inquire about Ina’s weight. It’s just not done. That’s just the way she looks. Deal with it. I think she looks tremendous! And I love her little flair such as popping her collar. Plus, she would look ridiculous as a skinny woman!

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by Anonymousreply 2711/09/2020

Ina Garten's recipes all work. They have been tested and the editing is good. There are no blind alleys or booby traps. They work.

But for Coq au Vin, go with Julia Child. EXCEPT Ina is right about the frozen pearl onions. Julia's fresh pearl onions will add 30 to 45 minutes of the most soul crushing work. And for what? They get stewed anyway.

Julia also states this can be prepared with white wine. I like it better that way. Go for it.

by Anonymousreply 2811/09/2020

Well Jeffrey just LOVES my fart scented coq.

by Anonymousreply 2911/09/2020

Ina's Italian recipes are not very good -- she's not really the chef to go to for that -- but her French-inspired and American fare is usually good. Oh, and her cocktails, too.

by Anonymousreply 3011/09/2020

This is the recipe in which Ina adds oil to the pasta cooking water:

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by Anonymousreply 3111/09/2020

Blasphemy!

by Anonymousreply 3211/09/2020

[quote] OP One never should inquire about Ina’s weight. It’s just not done. That’s just the way she looks. Deal with it. I think she looks tremendous! And I love her little flair such as popping her collar. Plus, she would look ridiculous as a skinny woman!

I love Ina and her recipes. However, pearl onions are terrible. Ina puts them in her chicken pot pie too.

by Anonymousreply 3311/09/2020

R27 I get your point. I was a lot thinner at that age too. But as a senior woman we have only seen her at the pleasantly plump stage. It would be weird to see her thin at this age.

by Anonymousreply 3411/09/2020

I would never cut meat on a wood cutting board...ugh.

by Anonymousreply 3511/09/2020

I made these a while back and they came out good. It was weird having to buy frozen OJ concentrate though. I hadn't bought that since the '70s. (And since the recipe only used two tablespoons, I still have plenty left!)

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by Anonymousreply 3611/09/2020

I am preparing to make ina's coq au vin recipe. What's wrong with it?

by Anonymousreply 3711/09/2020

I have to buy cognac. What does she use?

by Anonymousreply 3811/09/2020

R25 - what kind of bullshit is that? No - we do not eat rooster in the US and they are not in every supermarket.

Why do you post shit that's just a thought in your head and no facts?

by Anonymousreply 3911/09/2020

HE some asshole that against frenc food. I have seen his posts before. He is a freedom fry asshole. Remember that.

by Anonymousreply 4011/09/2020

Has Ina farted yet today?

by Anonymousreply 4111/10/2020

R33, you can leave the pearl onions out of chicken pot pie, coq au vin, and boeuf bourguignon. I do. I hate them. Alternately, you can add them for flavor, then leave them on your plate instead of eating them. For me, it's enough to use onions as an aromatic in the beginning.

by Anonymousreply 4211/10/2020

Onions make ya fart!

by Anonymousreply 4311/10/2020

[quote] I have to buy cognac. What does she use?

Really GOOD cognac

by Anonymousreply 4411/10/2020

R36, I'm sure they're wonderful, but what are they doing on a coq au vin thread?

by Anonymousreply 4511/10/2020

[quote] [R33], you can leave the pearl onions out of chicken pot pie, coq au vin, and boeuf bourguignon. I do. I hate them. Alternately, you can add them for flavor, then leave them on your plate instead of eating them. For me, it's enough to use onions as an aromatic in the beginning.

Yes R42 I I swap the pearl out for any other type of onion.

by Anonymousreply 4611/10/2020

I had an employer I cooked for and she requested Ina's Coq au Vin, provided me with a recipe, which I followed. I don't eat meat or poultry so I did not try it, but she and her husband were very happy with it and asked me to make it again.

by Anonymousreply 4711/10/2020

It grates on my nerves when celebrity cooks like her and Martha Stewart say stuff like "...next we're going to add a half a cup of olive oil, good olive oil". That's like saying "not that cheap shit from Save-A-Lot".

by Anonymousreply 4811/10/2020

Jeff is probably out pounding 19 year old coeds while Ina stuffs her fat face.

by Anonymousreply 4911/10/2020

Whatever happened to that really butch landscaper lesbian with the spiky blond hair and overalls, who would stop by on her show?

by Anonymousreply 5011/10/2020

Coed? Ha! More like the pool boy.

by Anonymousreply 5111/10/2020

I wouldn't touch Erna's cow!

Oh wait...that's something completely different!

by Anonymousreply 5211/10/2020

[quote] Jeff is probably out pounding 19 year old coeds while Ina stuffs her fat face.

At age 74, really?

by Anonymousreply 5311/10/2020

R48, it probably stems from the "cooking wine" in the vinegar aisle which is complete and utter garbage. You always want to use a wine you would drink.

by Anonymousreply 5411/10/2020

Did you guys know that Jeffrey Lieutenant in the 82nd Airborne Division? That’s a pretty tough outfit to belong to. Who knew Jeffrey was that butch?

by Anonymousreply 5511/10/2020

Sorry meant to say Jeffrey was a lieutenant.

by Anonymousreply 5611/10/2020

Didn't the cow refuse to sign an autograph for some sick child or person one time. I stopped like her after I heard that.

by Anonymousreply 5711/10/2020

[quote] Didn't the cow refuse to sign an autograph for some sick child or person one time. I stopped like her after I heard that

No she didn’t and you obviously never liked her.

by Anonymousreply 5811/10/2020

R57, she sure did. Not just once, but twice.

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by Anonymousreply 5911/10/2020

The recipe looks ok, though I’m unlikely to make it. I’m also not a great fan of garlic mashed potatoes.

Fascinated to learn That Jeffrey is unpopular at Yale.

Ina was very pretty in her wedding photo.

Let’s retire the fart jokes.

Ina must be so loaded from all her food media and ventures. She seems like a nice lady, maybe a little stand-of fish by necessity (people’s behavior around her is likely disinhibited and pushy, and she probably gets barraged with frau fans). She seems smart and no-nonsense. My sisters all admire her, and felt bad when one fan asked her why she never had any children, and got a curt reply from Ina, and rightly so. That’s an oddly personal question, and probably a hurtful one.

by Anonymousreply 6011/10/2020

[quote] [R57], she sure did. Not just once, but twice.

Nope she didn’t.

by Anonymousreply 6111/10/2020

[quote] Fascinated to learn That Jeffrey is unpopular at Yale.

Have we learned that or did 1 person post an unsubstantiated rumor?

by Anonymousreply 6211/10/2020

[quote] Yes, coq = rooster/cock. But nearly all the chicken sold at American supermarkets is rooster. Hens are allowed to live to lay eggs.

This is utter bullshit. Unless it’s sold as a capon at the specialty butcher counter, you’re buying hens and hen parts at the market. Rooster chicks are generally culled and mulched.

by Anonymousreply 6311/10/2020

Chicken nuggets washed down with some Franzia are just as good.

by Anonymousreply 6411/10/2020

R27: I think she looks tremendous!

Yes indeed. This from Google Dictionary:

tre·men·dous

/trəˈmendəs/

adjective

very great in amount, scale, or intensity.

"Ina has a tremendous figure"

by Anonymousreply 6511/10/2020

[quote]Rooster chicks are generally culled and mulched.

As they should be.

by Anonymousreply 6611/10/2020

R58 Is that you Ina, you cunt.

by Anonymousreply 6711/10/2020

[quote]It grates on my nerves when celebrity cooks like her and Martha Stewart say stuff like "...next we're going to add a half a cup of olive oil, good olive oil". That's like saying "not that cheap shit from Save-A-Lot".

They're correct in doing so. Cheap olive oil is often nasty smelly stuff that'll give a dish a taste you don't want.

by Anonymousreply 6811/10/2020

Remember when she farted next to Matt Lauer? He was gagging and tried his best to hold it together. So memorable.

by Anonymousreply 6911/10/2020

[quote] I have to buy cognac. What does she use?

I would use Courvoisier or Hennessy.

by Anonymousreply 7011/10/2020

[quote] It grates on my nerves when celebrity cooks like her and Martha Stewart say stuff like "...next we're going to add a half a cup of olive oil, good olive oil". That's like saying "not that cheap shit from Save-A-Lot".

I always took it even more negative: "Use good olive oil; not that cheap shit that you have in your pantry."

by Anonymousreply 7111/10/2020

The difference between Martha and Ina is that Martha would expect you to press your own olive oil from the fruit you harvested from your 20-acre orchard right outside your kitchen.

by Anonymousreply 7211/10/2020

Martha keeps her recipes and methods pretty simple.

by Anonymousreply 7311/10/2020

Has anyone tried Adrienne Hew's '50 Ways to Eat Cock'?

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by Anonymousreply 7411/10/2020

R6/R15 A Capon works well, subbing for the Coq...though they're spendy. R38 If you need to save and won't necessarily drink the rest of the Cognac, you can substitute a nice French brandy, and no one will know the difference. I'd recommend St. Remy, it's often on sale, and fine enough to drink.

by Anonymousreply 7511/10/2020

Try again

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by Anonymousreply 7611/10/2020

OP, what would you marinate the chicken in?

by Anonymousreply 7711/10/2020

Invite Kayleigh over for dinner and serve squab.

by Anonymousreply 7811/10/2020

R77 Not OP, but it's customarily: Red wine, (preferably Burgundy, or Pinot Noir if you're using American wine) onion, carrots, garlic, peppercorns, Bay leaves, and a few TBS of chicken fat, butter, or oil...

by Anonymousreply 7911/10/2020

^ some add celery to the marinade as well.

by Anonymousreply 8011/10/2020

R78 "Invite Kayleigh over for dinner and serve squab."

Uh oh...

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by Anonymousreply 8111/10/2020

So you would marinate the chicken in that mixture, the fry off the lardons, onion, garlic and chicken, then add the liquid?

by Anonymousreply 8211/10/2020

"Don't tell Jeffrey..."

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by Anonymousreply 8311/10/2020

Nigella Lawson published a recipe for a white wine coq au vin with green grapes. I think was it coq au Riesling and seemed like a less lighter, summery stew.

by Anonymousreply 8411/10/2020

R65 I did not know that. I did not mean it as a put down. I thought it meant awesome! I have been schooled.

by Anonymousreply 8511/10/2020

Simple and delicious coc au vin.

Flour chicken breast parts. Brown in butter. pour in wine (your favorite).

Cover and let it simmer. Check it regularly to see it stays thick-ish and doesn't burn off. I add more wine along the way, sometimes more butter. Sometimes a tad more flour. I make pasta and the sauce makes a delicious sauce. It even tastes good cold for lunch the next day - but it's also good just reheated in the microwave. I also add lemon squeezes which adds to the flavor.

I used to do this with pork chops as well instead of chicken.

by Anonymousreply 8611/10/2020

^^^ Oh I forgot. I use rosemary and sage seasoning.

by Anonymousreply 8711/10/2020

For you R82

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by Anonymousreply 8811/10/2020

R84 I've made an excellent white Burgundy version, similar to Nigella's.... I left out the grapes however.

by Anonymousreply 8911/10/2020

I would cut out the pearl onions and use more mushrooms. I am going to get the regular onions, what kind should I get? Yellow? I usually use red onions. Red Onions would not work in this, right?

Yellow Onions, or does not matter?

by Anonymousreply 9011/10/2020

I am so glad someone posted this, even though it's shady. I am going to do this for a small thanksgiving meal. Something different, but fabulous.

by Anonymousreply 9111/10/2020

I am so glad someone posted this, even though it's shady. I am going to do this for a small thanksgiving meal. Something different, but fabulous.

by Anonymousreply 9211/10/2020

r90, if red onions are what you like, use them. You're talking about in the beginning when you saute the onions, right? I wouldn't add any onions at the end as a replacement for the frozen pearl onions.

Why "shady," r92?

by Anonymousreply 9311/10/2020

Op post is shady to Ina. But everyone else is like, "oh, i want to make this."

by Anonymousreply 9411/10/2020

I would avoid red (purple) onions unless you're using red wine. I've used red onions before (in cooked dishes) and the color takes over (dominates) the appearance of the final product.

by Anonymousreply 9511/10/2020

R95 Agreed. The taste will be different as well after stewing. Shallots are nice. I would sub white for yellow before using red. There's an Epicurious easy Coq au Vin recipe for anyone interested, but not willing to marinate for a day or two. Marinating makes all the difference with this dish IMHO, so I agree with OP. A splash of Brandy or Cognac is a nice addition.

by Anonymousreply 9611/10/2020

WHET to her best gal pal Tiara?

by Anonymousreply 9711/10/2020

I wish she'd have the beefy Joe Realmuto from Townline BBQ on more often. He reminded me of Brad Garrett. I stopped in Townline BBQ once and he was behind the counter chopping veggies.

by Anonymousreply 9811/10/2020

Okay what is good cognac (for this dish)?

Black Hennesey or Gold Hennessey

by Anonymousreply 9911/10/2020

I like how she says in her roundabout condescending way, “Don’t use those shitty button mushrooms, you poor disgusting proles.”

by Anonymousreply 10011/10/2020

Could I use a Reynolds Oven Bag to make this?

by Anonymousreply 10111/10/2020

In other words, despite his pedigree, Pépin couldn’t be less of a snob. A classic French omelet isn’t better than a diner-style one; “it’s just different.” He uses potato starch in his quenelles Escoffier because arrowroot is too expensive. Plain white button mushrooms from the supermarket “are maligned a great deal, in my opinion.”

by Anonymousreply 10211/10/2020

That Barefoot Cunt-tessa just needs to stop, and needs to develop a knock off Jenny Craig dish, she needs it.

I prefer Sandra Lee and her festive Christmas cocktail tree, besides she's thin, blond and fabulous.

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by Anonymousreply 10311/10/2020

Ina is a fatty. She should cook healthier dishes.

by Anonymousreply 10411/11/2020

American poultry meat is spongy and moist and doesn’t require long marinating or exceptionally long cooking time, especially roasting hens. Game birds and old roosters, if you can even find one, are tougher and benefit from those treatments. I’m #teamIna on this one and think that her easier method will make a satisfying meal. As someone mentioned above, her recipes are really well tested and come out perfect.

by Anonymousreply 10511/11/2020

I wonder what her aversion to children is all about. Does she have stock in Silver Shamrock Novelties?

by Anonymousreply 10611/11/2020

Stephane Nguyen gives you a much more interesting and elegant approach to coq au vin.

Ina Garten, for whatever her strengths, if any, is thoroughly inelegant. She drags things down, down, down.

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by Anonymousreply 10711/11/2020

Here you go, OP. Just give up and cook the damned thing in your Instant Pot.

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by Anonymousreply 10811/11/2020

R105 I respectfully disagree. The marinade in the classic recipe is to impart the wine flavour deep into the bird, not so much to break down tendons, or less tender meat. Chemically, a 750ml bottle of burgundy doesn't contain enough acid for that, nor does it contain any enzymes. Straight brandies, even less acid.

Since the modern birds requires far less strewing time, all the more reason for the importance of the marinade, as it will have less time for the flavour to penetrate during cooking time.

I've had the quickie versions, and they are a completely different result. Colour of the meat is noticeably different as well. I've made 12 hr. marinade, one day, and two days... Two days is best IMHO. The reason why the quickie version tastes better the next day or so, is because the chicken has had time to absorb the flavour.

by Anonymousreply 10911/11/2020

Whatever happened to Ina's coterie of homosexualists?

by Anonymousreply 11011/11/2020

[quote] Whatever happened to Ina's coterie of homosexualists?

I’m the alpha homo. Ina’s coq is all for me.

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by Anonymousreply 11111/11/2020

Ina using Jeffrey as a prop stole that idea from me. I used family before she did.

by Anonymousreply 11211/11/2020

I liked that uptight white woman much better. What was her name? Parthy Stewart? Her show always put me to sleep.

by Anonymousreply 11311/11/2020

I loved the local cheese lady. She was so awkward in the pre-taped segments.

by Anonymousreply 11411/11/2020

I re-watched OP's video again. It's a fairly straightforward recipe. My main gripe is the costs of some of the ingredients. Just get some chicken thighs and drumsticks vs. asking your butcher to break down a whole chicken for you. Don't buy a whole bottle of Cognac to make this, perhaps look for a couple of those mini bottles of liquors, like brandy instead. There are plenty of fine table wines that would work fine in this as well. Fresh thyme (at least where I live) can easily cost $4-$5 for a small pack of it.

It's just the thought of taking humble inexpensive ingredients like chicken thighs/drumsticks, a nice table wine, some carrots/celery/mushrooms, along with some butter and flour, quickly defeats the purpose when you add some of the other ingredients she recommends.

by Anonymousreply 11511/11/2020

[quote]It grates on my nerves when celebrity cooks like her and Martha Stewart say stuff like "...next we're going to add a half a cup of olive oil, good olive oil". That's like saying "not that cheap shit from Save-A-Lot".

That's exactly why they say it. It's not for their benefit... have you paid attention to American audiences?

If you don't tell them they'll use shit from the Dollar Tree and wonder why it tastes like... shit.

by Anonymousreply 11611/11/2020

R6 You mean a cock?

by Anonymousreply 11711/11/2020

R73 and a lot of the reviews for Martha's recipes aren't great. Ina's consistently get good reviews.

by Anonymousreply 11811/11/2020

Did R10 ever return?

by Anonymousreply 11911/11/2020

[quote]My main gripe is the costs of some of the ingredients.

You must be new to Ina. That's her whole shtick. She tries to pretend that she's rich by using the most expensive ingredients she can find. Didn't you understand her fakery when she called herself a contessa? She used to be a US government clerk, for gods sake.

by Anonymousreply 12011/11/2020

R115 And coq au vin is actually a humble homestyle dish.

by Anonymousreply 12111/11/2020

What is GOOD Cognac?

I need help with the cognac. Hennessy Black or Gold (for this dish)?

What does Ina use? What is a good cognac to use?

by Anonymousreply 12211/11/2020

Ina has bad gas! Pee you!!!!

by Anonymousreply 12311/12/2020

Ina’s simplified recipes reflect the fact that she’s a caterer, not a chef.

by Anonymousreply 12411/12/2020

If Coco Chanel married Bobby Van, she'd be Coco Van.

by Anonymousreply 12511/12/2020

I suspect a lot of triggered pissed of fraus on this thread. Ina is their patron saint.

by Anonymousreply 12611/12/2020

[quote] Ina’s simplified recipes reflect the fact that she’s a caterer, not a chef.

The implication is that chefs do do simple recipes. Which is idiotic and patently false. As far as Ina goes. She is a home cook creating recipes for home cooks. Formal training would not change her mission. Which is to provide simple recipes for home cooks. There are any number of trained chefs doing the same thing.

[quote] I suspect a lot of triggered pissed of fraus on this thread. Ina is their patron saint.

I suspect that you are not aware of Ina’s broad appeal. Her fans include various demographics. But hey you obviously just wanted to take a cheap shot at both Ina and women. So you succeeded there. Even though your assessment is incorrect.

by Anonymousreply 12711/12/2020

The implication is that chefs don’t do simple recipes.

by Anonymousreply 12811/12/2020

[quote]I suspect that you are not aware of Ina’s broad appeal.

Yeah, a lot of fat broads watch the show.

by Anonymousreply 12911/12/2020

R126... Ina does simplified recipes... that always turn out and the majority of which, are pretty damn good.

by Anonymousreply 13011/12/2020

Hi Ina/r127!

by Anonymousreply 13111/12/2020

I marinated my chicken for coq au vin once, with the carrots and onions as described in the recipe. Everything was this hideous purple color. It tasted good but looked like an abortion.

by Anonymousreply 13211/12/2020

If you can’t make it yourself, store bought is fine!

by Anonymousreply 13311/12/2020

Store-bought coq au vin?

by Anonymousreply 13411/12/2020

I'm uninterested in Ina Garten's coq!!!

by Anonymousreply 13511/12/2020

I love this time of year because that means Ina's Thanksgiving shows will be on and she'll tell the story of her friend who accidentally set her oven to clean on Thanksgiving.

by Anonymousreply 13611/12/2020

Onions:

Red - best for grilled dishes or thin sliced in salad

Yellow - sautéing

White - raw, in salads and sandwiches

by Anonymousreply 13711/12/2020

I like red onions raw, in salads and with a burger.

by Anonymousreply 13811/12/2020

He didn't look too comfortable fucking her, he could barely maintain his erection. He thinks it gives him cred to go to the straight side. He was actually shaking in that clip...he was terrified.

by Anonymousreply 13911/12/2020

R127 Sounds like you got a dog in the fight for some strange reason. All for hateful fat cunt who turns down children dying with cancer. Perhaps you should go swallow some broken glass.

by Anonymousreply 14011/12/2020

Ina is just not a kid-person. Not everybody aspires to be a frau like Mother Pence.

by Anonymousreply 14111/12/2020

Sounds like someone thinks Ina may have been visiting a certain bathroom at the Bellagio after hitting the buffet.

by Anonymousreply 14211/12/2020

My recipe is better , I'm wealthier and my husband have a bigger cock.

by Anonymousreply 14311/12/2020

Mine also looks purple R132, but that happens whether it marinates or not.

by Anonymousreply 14411/13/2020

Right, R140, you don't have a dog in this fight at all.

I do like that R139 posted in the wrong thread and no one seems to have even noticed.

by Anonymousreply 14511/13/2020

and yet what r139 wrote sounds exactly like what one would imagine the Gartens’ sex life to be like.

by Anonymousreply 14611/13/2020

Who cares about coq au vin anyway. French food is OVERRATED.

by Anonymousreply 14711/13/2020

R145. Oh yes dear,, only you noticed.

by Anonymousreply 14811/13/2020

Ina Farten is a fat old cow. She looks like she smells. I’m sure the air surrounding her smells like fart.

by Anonymousreply 14911/13/2020

Can I serve this dish to a recovering alcoholic?

by Anonymousreply 15011/13/2020

How would you like to see all that quivering buck naked on the bed waiting for you to mount her.

by Anonymousreply 15111/13/2020

Ina was hardly a "government clerk." She was a nuclear policy analyst for Richard Nixon, you idiot. Why the hate? I find her very soothing and put her show on when I need to relax.

by Anonymousreply 15211/13/2020

[quote]In Washington, Garten worked in the White House while earning an MBA[2] at George Washington University; Jeffrey worked in the State Department, completing his graduate studies. Garten was originally employed as a low-level government aide, and climbed the political ladder to the Office of Management and Budget. Eventually she was assigned the position of budget analyst, which entailed writing the nuclear energy budget and policy papers on nuclear centrifuge plants for presidents Gerald Ford and Jimmy Carter.[10][11]

by Anonymousreply 15311/13/2020

Farts all around !

by Anonymousreply 15411/13/2020

Serious question: does all the booze burn off?

by Anonymousreply 15511/13/2020

R152 see R142.

by Anonymousreply 15611/13/2020

Yes, it does R155.

by Anonymousreply 15711/13/2020

r157 That's a myth.

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by Anonymousreply 15811/13/2020

When it comes down to it, I'd prefer a stewed chicken and a glass of red wine.

by Anonymousreply 15911/13/2020

So it's just one guy posting all the Ina fart jokes? Obsession!

by Anonymousreply 16011/13/2020

Chicken with wine as Italians do it: flour the pieces, brown in olive oil with garlic and rosemary or sage, add salt and peppier, add white wine, let simmer until done. And there you are.

by Anonymousreply 16111/13/2020

I don't go for this fad of marinating/brining/putting rubs on perfectly good cuts of meat. Unless, as mentioned above, it would be gamy or tough without it, or you're using some quick cooking method like broiling.

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by Anonymousreply 16211/13/2020

R162 I agree. Good meat and especially chicken with its delicate flavour needs no brining. I remember when the brining fad started I followed a NYTimes recipe for brined chicken. The recipe called for orange juice and a whole list of things. It was so mushy and awful with no chicken flavour I threw it away.

by Anonymousreply 16311/13/2020

Wasn't the whole reason for coq a vin to get rid of old, tough poultry?

by Anonymousreply 16411/13/2020

Brining can make meats taste mealy and spongy.

by Anonymousreply 16511/13/2020

In coq au vin, marinading only makes sense if you have a true old bird in the pot that needs tenderizing.

by Anonymousreply 16611/14/2020

BUMP

by Anonymousreply 167Last Saturday at 8:05 PM

i need to make this. HELP

by Anonymousreply 168Last Saturday at 8:15 PM

I like her show and cookbooks, but Ina is one of those celebrities who are probably best experienced from a distance. She has problems keeping friends and admitted she has no female friends. One friend she often mentioned, the infamous Barbara Liberman, is no longer her friend and I think they live next door to each other.

by Anonymousreply 169Last Saturday at 8:37 PM

Barbara got sick of smelling Ina’s farts all the way from next door.

by Anonymousreply 170Last Saturday at 11:38 PM

[quote] Ina is one of those celebrities who are probably best experienced from a distance. She has problems keeping friends and admitted she has no female friends

Like Ina, I am exclusively friends with women who want to fuck me. Straight women can't handle our purity, our strength, our wild sexuality.

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by Anonymousreply 171Yesterday at 12:07 AM
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