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

Sqwertz wrote:

Why is liquor so often measured in centiliters while almost all
other liquids (including wine) in milliliters?
same difference SW. A cc=mL

Yikes - and you're administering medications? :-| A centiliter
is 10cc's, or 10 milliliters. You're right about a cc = 1 ml,
but a cc is not a centiliter.

-sw

Call me embarrassed. I read it too quickly and thought I saw him ask
about a cc versus mL.
I have never noticed a recipe call for centiliters.

sf wrote:
I'm not sure I'd ever make a cheddar cheese fondue, but I wouldn't be
opposed to dunking chunks of tart apple, firm pear, potato or ham in
it if I did. Does cheddar cheese fondue ever call for beer?

Isn't that the basis of Welsh Rarebit?

sf wrote on Wed, 05 Mar 2008 19:42:29 -0800:

?? Rub the fondue pot with garlic.

s I never understand this rubbing thing with garlic. I can't
s taste it when I do that. Are other people's taste buds so
s refined, they can taste such a small hint of garlic?

De gustibus of course but it does make a tastable difference for
some of us!

James Silverton
Potomac, Maryland

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

James Silverton wrote:
sf wrote on Wed, 05 Mar 2008 19:42:29 -0800:

?? Rub the fondue pot with garlic.

s I never understand this rubbing thing with garlic. I can't
s taste it when I do that. Are other people's taste buds so
s refined, they can taste such a small hint of garlic?

De gustibus of course but it does make a tastable difference for some of
us!

Perhaps some of us use more or a larger cut clove than others too?
It is good rubbed inside a salad bowl also.

Goomba38 wrote in
:

James Silverton wrote:
sf wrote on Wed, 05 Mar 2008 19:42:29 -0800:

?? Rub the fondue pot with garlic.

s I never understand this rubbing thing with garlic. I can't
s taste it when I do that. Are other people's taste buds so
s refined, they can taste such a small hint of garlic?

De gustibus of course but it does make a tastable difference for some
of us!

Perhaps some of us use more or a larger cut clove than others too?
It is good rubbed inside a salad bowl also.


just like perfume the more you use garlic the less you are aware of it.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

Wayne Boatwright wrote:
On Wed 05 Mar 2008 10:06:21p, zxcvbob told us...



I recently figured out a Martini that I like: 1/2 ounce of sweet
vermouth, 1/2 oz of dry vermouth, and a whole bunch of ice cold gin.
The sweet vermouth makes all the difference.

Bob


That one has a name... Perfect Martini


This sounds good. I like a Martini on occasion. I also like to add a
little of the liquid from the olive jar. Does that make it a Dirty
Martini??

-Tracy

On Wed, 05 Mar 2008 14:31:44 -0600, Melba's Jammin'
wrote:

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.

white people be catchin' on fast.

your pal,
blake

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

Jill

no sense in being polite and holding his tongue or anything.

your pal,
blake

On Wed, 05 Mar 2008 11:24:43 -0600, Melba's Jammin'
wrote:

In article ,
Goomba38 wrote:

Gads! I've never heard of fondue using Cheese Whiz or American Cheese!!
What's wrong with real Swiss cheese (any of them) and white wine....a
classic fondue, not a fast food cheese sauce?

I'm just going to take a stab he Price of Cheez (get it right, eh?)
Whiz vs. Real Swiss and Real Emmentaler. A certain amount of surety in
the outcome (smooth and creamy)? A certain measure of laziness couples
with a lack of confidence in skills and ability? A generation that
grew up on fast food? Just some thoughts.

or maybe they like it.

your pal,
blake

On Wed, 5 Mar 2008 19:24:41 +0100, "Michael Kuettner"
wrote:


"Nathalie Chiva" schrieb :
snip
Oh no! Take real good cheese, please please please, and why on earth
put onion and celery in chesse fondue? As for butter... Sorry, but
being Swiss, I can only shudder. I won't give you a recipe because I
see other posters have already given you several that seem perfectly
good ones.

Nathalie in Switzerland

This recipe was developed by the KGB to break members of the
Swiss Secret Service.
AFAIK, everyone talked after being force-fed two mouthfulls ...
(You didn't hear that from me)

Gruezi,

Michael Kuettner


this is known as being cheeseboarded.

your pal,
blake

On Wed, 05 Mar 2008 20:02:12 -0800, Leonard Blaisdell
wrote:

In article , sf wrote:

I never understand this rubbing thing with garlic. I can't taste it
when I do that. Are other people's taste buds so refined, they can
taste such a small hint of garlic?

Apparently. I can't even taste it on bruschetta. I love garlic, but I
don't notice or appreciate the cachet of rub-on garlic either. I think I
ought to. I just don't.

leo

it does sound a little like whispering 'vermouth' over a glass of gin,
doesn't it?

your pal,
blake

On Thu, 6 Mar 2008 11:06:11 GMT, Janet Baraclough
wrote:

The message
from sf contains these words:

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

Rub the fondue pot with garlic.

I never understand this rubbing thing with garlic. I can't taste it
when I do that. Are other people's taste buds so refined, they can
taste such a small hint of garlic?

I can, easily. Are you using a cut edge of fresh raw garlic?

Smokers, and elderly people, often have a weaker sense of taste and smell.

Janet

i just stick a clove a garlic up my nose.

your pal,
blake

In article ,
blake murphy wrote:

On Wed, 05 Mar 2008 11:24:43 -0600, Melba's Jammin'
wrote:

I'm just going to take a stab he Price of Cheez (get it right, eh?)
Whiz vs. Real Swiss and Real Emmentaler. A certain amount of surety in
the outcome (smooth and creamy)? A certain measure of laziness couples
with a lack of confidence in skills and ability? A generation that
grew up on fast food? Just some thoughts.

or maybe they like it.

your pal,
blake

There is always that. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor - surgery is tomorrow

blake murphy wrote:
On Thu, 6 Mar 2008 11:06:11 GMT, Janet Baraclough
wrote:

The message
from sf contains these words:

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

Rub the fondue pot with garlic.

I never understand this rubbing thing with garlic. I can't taste it
when I do that. Are other people's taste buds so refined, they can
taste such a small hint of garlic?

I can, easily. Are you using a cut edge of fresh raw garlic?

Smokers, and elderly people, often have a weaker sense of taste and
smell.

Janet

i just stick a clove a garlic up my nose.

your pal,
blake

G

blake murphy wrote:

I'm just going to take a stab he Price of Cheez (get it right, eh?)
Whiz vs. Real Swiss and Real Emmentaler. A certain amount of surety in
the outcome (smooth and creamy)? A certain measure of laziness couples
with a lack of confidence in skills and ability? A generation that
grew up on fast food? Just some thoughts.

or maybe they like it.

That should not be a surprise. There are a lot of people out there who argue
about how makes the best burgers.....McDonalds or Burger King.