Скачать или смотреть Extreme flavor: Eclectic Boeuf a la Bourguignonne using what we had on hand

The flavor profile of this dish as cooked knocked me back on my heels -- it vastly exceeded my expectations. The depth of savory flavors was just extremely surprising. Why do I think that was? All these combined, it wasn't a single thing:
1) The use of shallots v regular onions -- they cooked away, BTW, as I expected, but in alliance with the garlic they definitely helped.
2) The fresh bay leaf and thyme
3) The addition of a relatively small amount of dashi
4) The Red Boat fish sauce -- again a small amount but every little helps.
5) Using a "decent" red wine with the addition of brandy. BTW, if you don't have brandy for this dish, don't fuss it.
This generated an absolutely mouth-watering dish. The texture of the King Oyster mushrooms also perfectly offsets, and pads out the beef in this dish

Timeline:
Intro 0:05
"Dry" ingredients 1:32
Rendering lardons 3:52
"Wet" ingredients 4:12
Comments on Dashi and Red Boat 5:18
Finished dish, taste 8:32

Here is the link to site about fish sauce. Highly recommended: .https://fermentology.pubpub.org/pub/h...