On Wed 05 Mar 2008 10:18:41a, Melba's Jammin' told us...

In article 4,
Wayne Boatwright wrote:

dressing. Stay out of the snow, Michael. There's no hurry...and thanks!

NONsense! Get out there!! Show it who's master! You've got 4-wheel or
AWD! The nice part about March snow in the midwest is that it's off the
roads in a day or so.

You're trying to get him killed, Barb. You know how Michael is in a vehicle.
:-)

--
Wayne Boatwright
-------------------------------------------
Wednesday, 03(III)/05(V)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 4dys 11hrs 10mins
-------------------------------------------
Joseph Stalin's grave was a Communist Plot.
-------------------------------------------

In article 4,
Wayne Boatwright wrote:

On Wed 05 Mar 2008 10:16:04a, Melba's Jammin' told us...

chipotle cheese fondue Gourmet | January 1995
(snips)
3 canned whole chipotle chilies in adobo*, *available at Hispanic
markets and some specialty foods shops

Oh, how times change. ;-)

And not always for the better, and this from *Gourmet* magazine!

g I was remarking on the need to explain where one could find
chipotles -- now a stock item in any big supermarket. No longer
relegated to an ethnic-clientele market or to a specialty shop.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

In article ,
"jmcquown" wrote:

"Melba's Jammin'" wrote in message

I'm just going to take a stab he Price of Cheez (get it right, eh?)
Whiz vs. Real Swiss and Real Emmentaler.

I didn't think Cheez Whiz wuz cheap? (neither is Velveeta)
Jill

True, but I'll bet it's still cheaper than an equivalent amount of
emmentaler or gruyere.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

A Cheese Fondue should consist of cheese, pepper, white wine, and kirsch
with some garlic to wipe the pot with before you start, nothing else.
The cheese should be a mixture of emmental, gruyere and beaufort ( or
comté) .

There are some nice aternative melted cheese dishes like a whole Mont
D'or or similar, dosed with white wine and garlic and then baked, but
these aren't the same.

Ideas of putting beans or beer in a fondue would cause the average Swiss
to explode (ok so perhaps they do have some merits after all)

Steve

Wayne wrote on Wed, 05 Mar 2008 19:48:57 GMT:

?? In article
?? 4,
?? Wayne Boatwright wrote:
??
?? As with the idiotic variations on the Martini, it
?? shouldn't even share the same name.
??
?? Hear, hear!
??
?? Unfortunately, these *******izations will go down in
?? history. This is not to say that some of them aren't
?? good, but they bare no resemblance to the name.
??
?? I salute you, Sir. Just wave the bottle of vermouth over
?? my glass of gin, please.

WB Indeed, Madam!

I suppose you remember that Oppenheimer liked his Martinis very
dry indeed and a bottle of Vermouth was attached to the first
atomic test so that is exactly what he have to do: wave around a
glass of gin.?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Sqwertz wrote:
On Wed, 5 Mar 2008 17:03:20 +0100, Michael Kuettner wrote:

400 grams Gruyere, roughly grated
400 grams Appenzeller (or any other sharp Swiss cheese you can get), roughly
grated
400 millilitres dry white wine (or champagne)
3 tea spoons corn starch
4 centilitres Kirschwasser (a schnapps distilled from cherries)

Why is liquor so often measured in centiliters while almost all
other liquids (including wine) in milliliters?

-sw (metrically ignorant)

same difference SW. A cc=mL

Goomba38 wrote on Wed, 05 Mar 2008 16:06:04 -0500:

G Sqwertz wrote:
?? On Wed, 5 Mar 2008 17:03:20 +0100, Michael Kuettner wrote:
??
?? 400 grams Gruyere, roughly grated
?? 400 grams Appenzeller (or any other sharp Swiss cheese
?? you can get), roughly grated 400 millilitres dry white
?? wine (or champagne) 3 tea spoons corn starch 4
?? centilitres Kirschwasser (a schnapps distilled from
?? cherries)
??
?? Why is liquor so often measured in centiliters while
?? almost all other liquids (including wine) in milliliters?
??
?? -sw (metrically ignorant)

G same difference SW. A cc=mL

For all practical purposes but it's not usual to mix the units
or even use cc much. A centiliter is 10 ml and is quite a
convenient unit for wine but ml are more often used. A standard
wine bottle is 750 ml and 40 ml is a bit more Kirsch than I
would use but it could be acceptable.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Wed 05 Mar 2008 01:31:44p, Melba's Jammin' told us...

In article 4,
Wayne Boatwright wrote:

On Wed 05 Mar 2008 10:16:04a, Melba's Jammin' told us...

chipotle cheese fondue Gourmet | January 1995 (snips)
3 canned whole chipotle chilies in adobo*, *available at Hispanic
markets and some specialty foods shops

Oh, how times change. ;-)

And not always for the better, and this from *Gourmet* magazine!

g I was remarking on the need to explain where one could find
chipotles -- now a stock item in any big supermarket. No longer
relegated to an ethnic-clientele market or to a specialty shop.

It's interesting to know that it's true in the Midwest. Here is AZ it's
long been a staple in most supermarkets.

When we still lived in Cleveland prior to 2000, ethnic sections mostly had
Jewish food items and European imports. We usually had to find an Hispanic
store for anything like that.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 03(III)/05(V)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 4dys 8hrs 40mins
-------------------------------------------
Afternoon very favorable for romance.
Try a single person for a change.
-------------------------------------------

On Wed 05 Mar 2008 02:00:59p, James Silverton told us...

Wayne wrote on Wed, 05 Mar 2008 19:48:57 GMT:

?? In article
?? 4,
?? Wayne Boatwright wrote:
??
?? As with the idiotic variations on the Martini, it
?? shouldn't even share the same name.
??
?? Hear, hear!
??
?? Unfortunately, these *******izations will go down in
?? history. This is not to say that some of them aren't
?? good, but they bare no resemblance to the name.
??
?? I salute you, Sir. Just wave the bottle of vermouth over
?? my glass of gin, please.

WB Indeed, Madam!

I suppose you remember that Oppenheimer liked his Martinis very
dry indeed and a bottle of Vermouth was attached to the first
atomic test so that is exactly what he have to do: wave around a
glass of gin.?

James Silverton
Potomac, Maryland

No, I didn't. Interesting story...

--
Wayne Boatwright
-------------------------------------------
Wednesday, 03(III)/05(V)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 4dys 8hrs 40mins
-------------------------------------------
Afternoon very favorable for romance.
Try a single person for a change.
-------------------------------------------

Little Malice wrote:

It was good, but I don't care for the taste of Cheez Whiz. I'm
thinking of subsituting real American cheese, but how much? Cheez
Whiz is measured by volume, but cheese is measured by weight. Any
suggestions? I don't want to overdo it.

I do not like the idea of Cheez Whiz in anything, but particularly not
in fondue. I'd make it the way the Swiss do. Here is a nice, foolproof
recipe I posted before. It is a good story, too. It is from _Cooking
with Pomiane_ by Edouard de Pomiane. If you cannot find potato flour,
try using cornstarch instead.

Victor

The real fondue is made in Switzerland. I saw it made in Geneva in my
early youth by a specialist well known to all the inhabitants of those
days. The called her La Mère Tant Pis. She died many years ago, may
God rest her soul. And may our gratitude be wafted up to her together
with the delicious smell of the fondue which I am about to make for you,
using:

14 ozs Gruyère of really good quality, 1/2 pint very dry white
wine, a liqueur glass Kirsch, 1/2 teaspoon potato flour, a
grating of nutmeg, freshly-ground white pepper.

To prepare the fondue I use a small earthenware dish with a handle,
measuring about six inches across. In Geneva this is called a câclon.
I shall prepare the fondue in the kitchen, beating it with a small
wire whisk. In the dining room I have already laid the table for four.
In the middle of it there is a hot-plate. In front of each guest is a
soup plate containing about 20 pieces of stale bread, each fairly thick,
but small enough to be eaten in one mouthful. Beside each plate, a fork
and a glass.
Now, back to the fondue. First I rub the inside of my câclon with a
clove of garlic to perfume it. Then I cut the cheese into tiny pieces.
(I never grate it. That would be a sacrilege, I gather.)
I put the câclon on a medium heat, pour in the white wine, turn the
pepper mill five times over it and add all the cheese. The wine boils
and I begin to beat the mixture. I whisk it for 8 to 10 minutes.
Gradually the cheese melts and the wine begins to turn milky, but the
result is not encouraging. The cheese forms a mass in the middle of the
câclon and the wine remains obstinately separate. This is the moment to
use the potato flour.
I lift the câclon from the fire, just long enough to mix the potato
flour with a little cold white wine to a milky consistency. I put the
câclon back on the fire and pour in the creamed flour little by little,
beating all the time. Gradually the mixture thickens and the wine mixes
with the cheese. Then I add all the Kirsch and continue to beat. The
fondue is reaching its final texture. I let it boil for a minute,
beating all the time. I taste it. The flavour of alcohol is too
strong. I beat it again and go on beating for 4 minutes more. I taste
it again - delicious.
The fondue is superb. It is smooth and smells wonderful. I carry it
into the dining room and set it on the hot-plate. I adjust the flame so
that the fondue is just bubbling.
My three guests and I sit down, each with our plate and a glass of
very cold white wine.
Each of us carries out the same ritual. I spear a piece of bread
with my fork and dip it into the câclon, turning it so that it is
covered with melted cheese. Does the cheese run? No, a good fondue
should never run.
I open my mouth and savour the first mouthful. It is hot. It is
delicious. I drink some white wine.
All four of us continue in the same rhythm. Suddenly, a catastrophe.
My neighbour has let his bread fall into the câclon. His fork emerges
empty. He must pay a penalty - the second bottle of wine! "Never
mind", as La Mère Tant Pis said. From that moment I can assure you that
we are all very careful.
The câclon is empty, all but a crust of fondue. I remove this crust
with the point of a knife. It is for the guest of honour.
Round the edges of the câclon there is some dry, crisp cheese. This
is called the dentelle, and it is my particular share. I have earned
this lacy crust since I have taught you how to make fondue like La Mère
Tant Pis.

Goomba38 wrote:

Sqwertz wrote:
On Wed, 5 Mar 2008 17:03:20 +0100, Michael Kuettner wrote:

400 grams Gruyere, roughly grated
400 grams Appenzeller (or any other sharp Swiss cheese you can get), roughly
grated
400 millilitres dry white wine (or champagne)
3 tea spoons corn starch
4 centilitres Kirschwasser (a schnapps distilled from cherries)

Why is liquor so often measured in centiliters while almost all
other liquids (including wine) in milliliters?

-sw (metrically ignorant)

same difference SW. A cc=mL

Sure. But if one is usually described in cc and the other is usually
described in ml then the question is still valid. He didn't say the
*amounts* were different; just that the labels are different.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

Wayne Boatwright wrote:



I'm a purist there too, good gin and dry vermouth and perhaps a
stuffed olive or a twist of lemon peel.


James Silverton
Potomac, Maryland

James, I like the "twist of lemon peel", too, but I still have to have my
olives. :-)

I confess to having for very drunk on Martinis when I was 15 and could not
even think about drinking gin again until I discovered gin and tonic on a hot
humid summer day some time in my early 20s. Tonic is the only mix I use with
liquor. I have tried martinis and prefer them with very little vermouth. The
twist of lemon is essential. The vermouth is optional.

On Wed, 5 Mar 2008 13:21:25 -0500, "jmcquown"
wrote:


"raymond" wrote in message
.. .
On Wed, 5 Mar 2008 08:13:30 -0500, "jmcquown"
wrote:



liquid you puree the beans in LOL) Let's forget, for a moment, about the
reduced-fat cheddar... why on earth would anyone add pureed BEANS to
fondue?!!!

IMO it's because a couple of generations have grown up with all
combinations of cheese and bean dips and they associate the two. To my
20-year-old college student, a fondue is a dip and nothing more, and a
fondue pot is a way to keep it warm. Her favorite "fondue" is a jar of
Tostitos salsa, a jar of Tostitos queso, and two cans of Old El Paso
refried beans dumped into her fondue pot and dipped with Scoops.

Heh. That's just hot bean & cheese dip. I do hope you're correcting her
misconceptions

Technically, the college students are correct, and so was the original
poster. A fondue is just a communal dish and you can serve whatever
you please in it. You can even serve Swiss cheese mixed with white
wine. At the Melting Pot Restaurant here, the first course is
traditional cheese fondue. The main course is various meats and breads
served with a fondue pot of hot oil or broth, and you cook your own
meal. That's also a fondue. Dessert is a fondue pot of melted
chocolate served with fruit for dipping. That's also a fondue.

James Silverton wrote:




That's a pretty good standard recipe but remember the Swiss
custom that, if your bread falls off the fork into the fondue,
you buy a new bottle of wine for the table!

Unless wine is relatively cheap in Switzerland, that could be an
expensive propositions. everything else was ungodly expensive.

Dave wrote on Wed, 05 Mar 2008 18:49:36 -0500:

?? That's a pretty good standard recipe but remember the
?? Swiss custom that, if your bread falls off the fork into
?? the fondue, you buy a new bottle of wine for the table!

D Unless wine is relatively cheap in Switzerland, that could be
an
D expensive propositions. everything else was ungodly
D expensive.


It can be an expensive custom but I did not mention
Swiss-produced wine! Imported stuff can be a lot cheaper as I
remember. Swiss wine is pleasant but hardly worth the prices,
IMHO.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not