On Thu 06 Mar 2008 09:16:37a, Tracy told us...



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


Yes.

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"blake murphy" wrote in message
...
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

Maybe you like the idea that college kids think queso, salsa and refried
beans is fondue. I prefer to think they're old enough to appreciate
learning what traditional fondue is even if they never taste it.

Jill

sf wrote:
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?


Not mine.

sf 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?

Rubbing something with a clove of raw garlic is not a small hint. That
can be pretty potent. I would think that it would give a good dose of
garlic juice without having to worry about cooking chunks of it and
having it develop a bitter taste.

On Wed, 05 Mar 2008 20:09:25 -0500, Dave Smith
wrote:

Melba's Jammin' wrote:

True, but I'll bet it's still cheaper than an equivalent amount of
emmentaler or gruyere.


True enough. Hot dogs are a lot cheaper than steak.

Not these:

http://secure.cartsvr.net/catalogs/c...prodid=2051342

Lou

On Thu, 6 Mar 2008 06:56:20 -0500, "jmcquown"
wrote:


The Melting Pot is still in business? Too funny! (and way overpriced, from
what I've gathered.)

Melting pot sucks. Here's a great place. Same money and 100x better.

http://www.gejascafe.com/

Lou

"Michael \"Dog3\"" wrote in
.121:

Leonard Blaisdell dropped this

Torch me as well. The best grilled cheese sandwiches are made
with Velveeta.

swoon... oh mi! Another Velveeta Head

Michael

Another VH here.

On Thu, 06 Mar 2008 07:22:40 -0500, Goomba38
wrote:

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?

Welsh Rarebit is only a legend for me. I've never even seen one.

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On Thu, 06 Mar 2008 19:51:28 -0800, sf wrote:

On Thu, 06 Mar 2008 07:22:40 -0500, Goomba38
wrote:

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?

Welsh Rarebit is only a legend for me. I've never even seen one.

Well, if you can or will make one, you can see it.

Supposed to be very good..and rather easy.

Christine

On Thu, 06 Mar 2008 17:07:28 GMT, 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.

SNORK Considering most of our tasting is done with our noses, it
actually makes sense. I never thought about snorting garlic, but I'd
probably like it better than the alternative.

Your one liners are always good for a laugh. How do you think of this
stuff? I hope you're also profiting from your "talent".

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On Thu, 06 Mar 2008 09:10:30 -0500, Goomba38
wrote:

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.

That's another one I've never understood.

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On Thu, 06 Mar 2008 17:43:19 -0500, Dave Smith
wrote:

sf 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?

Rubbing something with a clove of raw garlic is not a small hint. That
can be pretty potent. I would think that it would give a good dose of
garlic juice without having to worry about cooking chunks of it and
having it develop a bitter taste.

All I can say is "Wow". Maybe the people who think rubbing (or
waving) a raw clove of garlic over something to impart flavor are of
predominantly English ancestry?

sf
who is too, but what other explanation is there?

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

Melba's Jammin' wrote:
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.

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



But if you ask for that at most bars, I'll bet you get a martini glass
full of gin (or vodka) *maybe* with an olive dipped in vermouth.

Bob

On Wed, 05 Mar 2008 20:23:26 -0500, Dave Smith
wrote:

James Silverton wrote:



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,

We spent a few days with relatives in Switzerland. He was British ad she
was French. They served French and German wines and said that the Swiss
wines were not very good.

Ahem...
http://www.vinessence.ca/index.php?id=92

I agree that Swiss wine can be expensive, but they can also be very
good... Switzerland is far from representing 10% of the world wine
production, but it does get 10% of medal in international wine
competitions.

Nathalie in Switzerland

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

ROTFLMAO
I think I'd talk too!!!

Nathalie in Switzerland