Episode #34: Energy Expert Robert Bryce On The Virus’ Impact On Our Energy Supply. Also The Hunt, CPAC, Recipes & More!
We may be “social distancing,” but that didn’t stop us from recording this week’s episode of The Ann & Phelim Scoop! On this episode, we discuss the latest in culture, politics and more!
Listen to the podcast (Apple, Stitcher, Spotify & more): https://anchor.fm/ap-scoop/episodes/3…
Last week, we discussed the new film The Hunt and how it is crucial that conservatives see it. Since our previous episode, we’ve seen the film and bring you our take. Although movie theaters are increasingly closing, Universal has made it possible for you to watch The Hunt digitally starting this Friday. We detail our perspective on the film so you can judge whether or not its a worthy download this weekend.
Also, we’re grateful to have a very special guest with us on this week’s episode! Robert Bryce is an author, journalist, and expert on energy and electricity. He’s written several books, including his newest, A Question of Power: Electricity and the Wealth of Nations. He provides his take on a range of topics including the increasing threat to public health, ridiculous energy proposals from the left, and fracking. You won’t want to miss this interview or a second of Robert’s expertise.
Later in the podcast, we discuss how CPAC was affected, where we showed FBI Lovebirds: Undercovers a few short weeks ago and a threatening tweet targeted at CPAC attendees that has since come true. We also share our thoughts on how to make it through this disaster and Ann rounds out the show by sharing a delicious recipe for beef bourguignon, a perfect dish to make while we’re all huddled in our own homes.
Recipe: Beef Bourguignon
I’m trying to master the instant pot.
Made Beef Bourguignon in 1 hour
But you can make in the Dutch oven or other oven worthy slow cooking pot
8 ounces dry cured center cut applewood smoked bacon diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Freshly ground black pepper
1 pound carrots sliced in chunks
2 teaspoons chopped garlic 2 cloves
1/2 cup Cognac
1 750 ml bottle good dry red wine such as Burgundy, Pinot Noir
1 cup of beef broth
2 tablespoon tomato paste
Bunch of fresh thyme leaves
10 shallots or 1 pound frozen whole onions
1 pound fresh mushrooms thickly sliced
Skillet cook the bacon till fat is rendered and bacon is browned
Remove with a slotted spoon to a large plate or bowl
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the bacon fat for 3 to 5 minutes, turning to brown on all sides.
Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.
Remove to the plate
Add the mushrooms and cook for 2-3 minutes, add butter if the pan gets dry, my pan didn’t
Add the garlic and cook for 1 more minute.
Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
Put everything into the instant pot
Add the bottle of wine, the tomato paste, beef broth and thyme.
Cook for 1 hour on high pressure
When the time is up, let the pressure come down naturally for 10 minutes, then carefully turn the steam release valve to the venting position to release the remaining pressure.
Serve with fat noodles or mashed potato and a nice glass or two of a full bodied red wine, ENJOY