Text 11678, 93 rader
Skriven 2007-02-11 02:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: chili forever 44
========================
 JW> I'm off beef for a while.
 ML> Heresy. As I told Shenkenberger (but I lied), I think I'm not
 ML> talking to you any more.
 DS> You are safe lying to that Carol, but ....

I know, I know, believe me.

 ML> Lentils I prefer to most beans - they taste almost "meaty" in
 ML> themselves
 DS> Well here is another sort of breakfast for you then:
 DS> I note that although the recipe directions say "flavored with a
 DS> number of herbs", the only one mentioned is oregano.  What gives?

What gives? Messy editing. I'd add some cumin and thyme and
maybe a nice pork sausage or two. You'll note that the
suggestion at the end is to sprinkle some marjoram over
(similar in taste to oregano but with a sort of "tea" undertone).
Doesn't look too exotic or sephardic to me, that recipe.

 -=> Dale Shipp said to Dave Sacerdote <=-

 DS> What sorts of fondue have you had?  When we first had fondue decades
 DS> ago, the only kind we had was beef.   You took cubes of good beef,
 DS> e.g. sirloin, and plunged them into very hot peanut oil in the pot
 DS> on the table.   When they were cooked to your satisfaction, you
 DS> removed them to a sectioned plate.  In the case of you and Michael,
 DS> that would be after you had counted "one potato, two potato, three
 DS> potato, done":-}}

If it's good enough quality beef to be fondued, it's good
enough to be eaten raw!

 DS> We've never made either the cheese or chocolate fondue that has come
 DS> into more recent popularity, although we've had them at the Melting
 DS> Pot.

All easy, though, and fun (though I say so who shouldn't).
You take your fondue pot, rub it with a cut clove of garlic,
and throw in a couple or three ounces of good Swiss melting
cheese, maybe a mix of Gruyere and Emmenthal, with a tablespoon
of Kirsch, an ounce of dry white wine, and a bit of pepper.
Heat over alcohol until bubbling. Serve with little cubes of
stale bread, which you dip into the mixture on the end of
fondue forks.

 DS> In addition to the sauces below, I would often make a brown gravy
 DS> starting with rendering the trimmings from the beef we used.
 DS> Sometimes with fresh mushrooms.

I've seen that variation at restaurants as well. Usually the
brown gravy there is flavored also with tomato.

 -=> Dale Shipp said to Dave Sacerdote <=-

 DSh> But you are talking about cheese fondue, which is a Johnny 
 DSh> come lately version of fondue.   I was talking about BEEF 
 DSh> fondue, 
 DSac> Oh no, Dale Shipp, you're not going to pull one over on ME.  Those
 DSac> little pots don't get anywhere NEAR hot enough to melt beef, and
 DSac> besides that, what are you supposed to dip in it after it DOES melt?
 DSac> Huh?  Broccoli?  No.  Nope.
 DS> I seem to be tilting a bit -- my left leg suddenly got longer than
 DS> my left.  Wonder why:-}}

Actually, I think the beef fondue is the relative newcomer.
Clean Dave is pointing out that "fondue" means melted; the
beef cooked (or not cooked, as the case may be) in oil is
fondue in appearance only; i.e., it's cooked in a fondue pot.

Bayou Fondue
cat: dessert
yield: 4 servings

1 stick butter
1 c brown sugar
1/2 c heavy cream
1/4 c Evan Williams Bourbon
banana slices

In heavy saucepan, melt butter. Stir in sugar and cream.
Bring to boil over medium heat stirring constantly.
Remove from heat. Pour into bowl to cool. Whisk in Evan
Williams. Serve warm or a room temperature.

Dip the banana slice fondue-style, or pour over them on
dessert plates. Also makes a great ice cream topping.

Source: Evan Williams website


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)