There are cruise missiles with munitions designed to ruin a power sub station, That's all that's really needed to bring down Russia given how long it would take to bring up a power substation in America.
An anti-electrical weapon, the CBU-94/B, was first used by the U.S. in the Kosovo War in 1999. These consist of a TMD (Tactical Munitions Dispenser) filled with 202 BLU-114/B "Soft-Bomb" submunitions. Each submunition contains a small explosive charge that disperses 147 reels of fine conductive fiber of either carbon or aluminum-coated glass. Their purpose is to disrupt and damage electric power transmission systems by producing short circuits in high-voltage power lines and electrical substations. On the initial attack, these knocked out 70% of the electrical power supply in Serbia.
>frick military shit
>/k/uisine
That looks fricking DELICIOUS.
Recipe? OP better deliver.
look up the filename
I was hoping OP had some family recipe or something. I'll go ahead and search it up and post one that seems good.
I'm not French so I don't know how authentic this is but it looks good. I guess it's supposed to be an old rooster but have fun trying to find that. Most of the recipes I've found just call for chicken.
https://vikalinka.com/coq-au-vin-the-ultimate-one-pot-dinner/
1 tbsp Olive Oil
120g/4 oz Pancetta or Bacon lardons cubed
8-10 pieces Chicken thighs and legs
1 Onion
2 Carrots
1-2 cloves Garlic chopped
80ml/1/4 cup Brandy or Whisky
375ml/1 ½ cup Red Wine your choice
250ml/1 cup Chicken Stock
8-10 sprigs Thyme
1 tbsp Butter
1.5 tbsp Flour for thickening could substitute for corn starch for gluten-free version
250g/1/2 lbs Mushrooms
Salt and Pepper to taste
INSTRUCTIONS
Preheat oven to 120C/250F. Heat a tablespoon of olive oil in a large Dutch oven. (If you have a cast iron pot it's perfect for it.) Fry your bacon lardons for 8-10 minutes until browned and remove them to a plate.
Season your chicken pieces with salt and pepper and brown them in the same pot in batches to avoid overcrowding. Remove to the same plate as bacon. You are not cooking your chicken all the way through, just browning on both sides.
Slice your onions and carrots in medium sized chunks and add them to the pot with salt and pepper, cook over medium heat for 10 minutes, add the garlic and cook for 1 minute longer stirring the whole time not allowing it to burn. Add your brandy and scrape all the burned bits to incorporate them into your sauce, now add bacon and chicken with all the juices they collected, pour in your wine, chicken stock and thyme sprigs and bring to a boil. Once boiling, cover with a lid and put it in the oven for 55 minutes.
When chicken is no longer pink mix melted butter with flour and stir in the sauce. Slice mushrooms thickly and add to the pot, taste and adjust the seasoning if needed. Put back in the oven with the lid off for 10-15 minutes to allow the sauce to thicken.
>go on /k/ to shitpost
>come away with amazing recipe for tomorrow's family dinner
thanks anon I was looking for something to make in my new cast iron pot
You can also switch chicken for beef chuck and the recipe then becomes Boeuf Bourguignon, another French staple and delicious as well.
A key aspect is dredging all your meats in flour.
Also, you can substitute finely chopped dried mushrooms (available year round)
also don't hesitate using more wine, it's where the flavor is
You want a red with strong flavor and lots of barrique generally
>1 tbsp Olive Oil
Use butter, olive oil is ageographical
french cuisine does not really use olive oil except in the far south and this is a northwestern dish
For proper coq au vin you need to marinate the chicken in the wine for a day or so. Then you use the mixture of wine+chicken juices for your stock. Also 55 minutes is nowhere near long enough, it needs to be in the oven for 4-5 hours to cook it to the proper rich and dark level
>For proper coq au vin you need to marinate the chicken in the wine for a day or so.
it heavily depends on the chicken you get and you are liable to botch it if it's not an old rooster as is traditional.
>Also 55 minutes is nowhere near long enough, it needs to be in the oven for 4-5 hours to cook it to the proper rich and dark level
It's 60-90 minutes, no longer. You can refine the sauce later, but you will ruin the chicken if you overcook it
>not allowing it to burn.
>scrape all the burned bits to incorporate them
WHICH IS IT GODDAMMIT
When you're browning your meat it's inevitable small bits of it will stick to the bottom of the pan and continue to cook as you progress. Bear in mind when I say 'stick' I don't mean it's now glued to the pan like if you tried to cook eggs on a bare steel surface, it's still loose enough that they can easily be dislodged with a wooden spoon. And when you add in your wine that'll deglaze the surface of the pot and now everything that was on the bottom can be easily scraped off and added to the broth, bringing more flavor to the dish as it continues to cook.
t. made this beef stew last night using a somewhat similar recipe to the one above, shit's cash
Understood, thanks Anon. I was mostly joking because I thought it was funny the way the sentences were worded and paired together. Your pic looks delicious.
This one
seems pretty good, I just made this one and can confirm shit is cash, as well as the boeuf bourguignon:
https://www.daringgourmet.com/coq-au-vin/#recipe
I might legitimately make this for diner tomorrow. I'm getting hungry just looking at it.
>boeuf bourguignon
Literally made that last night and it was fricking good.
Based. Nice presentation, as well.
Ta. Learned a couple things for next time but it was very enjoyable. I think coq au vin will have to be next.
It's literally "chicken and wine".
ngl i'm hungry at work rn and this shit got me hard.
Man, I would trade my soul, let alone my countries nuclear deterrent, for that hotpot right now.
Nah, they used something similar against Baghdad in '91.
god I fricking love shallots
Russia does not rely on power stations as it is not a modern country and it's entire GDP is less than troonyfornias. OP = moron.
that's a fricking delicious stew friend
frick
it's 3am and I really want some stew
Wanted to drop in long enough to tell OP that the thumbnail of pic unrelated to spam a shitty thread on to the board looks absolutely disgusting. When I hit the catalog it looked like someone took a picture of a toilet filled with three different loads of shit after different people took huge curry dumps in it. The full sized pic unrelated doesn't look much more appetizing.
Maybe don't be a homosexual next time? If you think you can control yourself? k'thx'bye
>The full sized pic unrelated doesn't look much more appetizing
Does it not have enough fried chicken and grape soda for you?
African cuisine.
Delish
*breaks pasta noodles in half*
Yum Yum?
yum yum
Noice
This thread got me.. French potato and carrot beef stew…. Leftovers for lunch for the week. Cheers
Yum Yum?