Separate practical flavor construction from the Henry Bain legend, Brown Hotel designation/origin claims and universal burgoo definitions. All are untested source recipes.
Original research paraphrase from the 2018 cookbook. Chapter 8: main dishes. All supplied PDF pages reviewed; index-tail hold remains. No recipe or empirical sensory test performed.
Ten mains use bourbon glazes, fruit, mustard, smoke and savory sauces, including Hot Brown, Henry Bain tenderloin, Kentuckyaki pork belly and burgoo.
PDF 393
PDF 335
Chapter 8: main dishes
Text and source location checked against extracted text and rendered pages. Verified means faithful attribution and location, not independent truth or publication clearance. PDF screen numbers are not print pagination.
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Evidence
Ten mains use bourbon glazes, fruit, mustard, smoke and savory sauces, including Hot Brown, Henry Bain tenderloin, Kentuckyaki pork belly and burgoo.
Location and context
Chapter 8: main dishes. Supplied PDF screens 335–393; not printed pagination. All supplied pages read and visually inspected. File ends in index M; no absent tail is assumed reviewed.
Citation:
Annotation
Separate practical flavor construction from the Henry Bain legend, Brown Hotel designation/origin claims and universal burgoo definitions. All are untested source recipes.
Verification checklist
No recipe was tested; no public History page or pilot blend was changed.