Talk:Beef bourguignon

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Move?[edit]

The following discussion is an archived discussion of the proposal. Please do not modify it. Subsequent comments should be made in a new section on the talk page. No further edits should be made to this section.

Moved as proposed. If you want to change the spelling of the first word, that should be another discussion. Vegaswikian (talk) 22:32, 17 October 2009 (UTC)[reply]

Beef Bourguignon → Beef bourguignon — [1] [2] [3] — Espoo (talk) 18:25, 10 October 2009 (UTC)[reply]

Or move to Boeuf bourguignon? Compare French spelling? Anthony Appleyard (talk) 20:06, 10 October 2009 (UTC)[reply]

WP:ENGVAR: They seem to be about equally common, but boeuf b. seems to be the UK preference and beef b. the US preference, as shown by some (especially US) dictionaries referring beef b. to boeuf b. or not recording boeuf b. at all ([4][5][6]only UK dictionary I found preferring beef b.[7]) and some dictionaries (all UK) the other way around ([8][9]same search result in same dictionary using beef b.[10]. In such a case, Google searches can provide some help if they show a definite bias, which could be a trend not yet recorded even in online dictionaries. Google search of all English pages shows only a slight preference for beef (although there are many more US than UK websites):

- 86,800 English pages for "beef bourguignon"
- 63,100 English pages for "boeuf bourguignon" --Espoo (talk) 20:49, 10 October 2009 (UTC)[reply]

Ingnoring the French vs English debate another question that seems lost is whether or not Bourguignon should be captialised. If not this page will still have to be moved?--76.66.191.31 (talk) 01:26, 15 October 2009 (UTC)[reply]

As shown by the links here and in the article, all dictionaries use lowercase, so yes, the original request for lowercase is still valid and was not questioned by anyone. --Espoo (talk) 17:38, 15 October 2009 (UTC)[reply]

The above discussion is preserved as an archive of the proposal. Please do not modify it. Subsequent comments should be made in a new section on this talk page. No further edits should be made to this section.

Précision[edit]

As a french, and regularly cooking beef bourguignon myself, I always have seen my ancestors make this meal with carrots and potatoes, rather than pastas. In a beef bourguignon, the meat always looks black, so don't believe false advertings which show you meat having another color. — Preceding unsigned comment added by 82.239.21.220 (talk) 12:33, 21 March 2015 (UTC)[reply]

photo[edit]

Is a cheap American cabernet the best wine to have in the frame for this particular dish? Not that it isn't perfectly good cooking wine and produce something tasty (and AAMOF it's also a decent tablewine and a good value), but just from the encyclopedic POV, y'know? 67.60.187.45 (talk) 23:14, 26 February 2017 (UTC)[reply]

Better illustration[edit]

Can't we find a photo that shows the characteristic pearl onions and bacon {{and mushrooms --Macrakis (talk) 18:34, 15 June 2018 (UTC)}}, instead of huge chunks of carrot or slices of large onions, both of which I'm sure are delicious, but don't reflect the usual preparation? --Macrakis (talk) 20:37, 13 June 2018 (UTC)[reply]

Well, I suppose I could use it as an excuse to cook one this weekend and take a pic.:) I'll look around. Problem is finding one without copyright problems. O3000 (talk) 20:45, 13 June 2018 (UTC)[reply]