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Hey Jill.
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U.S. Janet B.
Apr 27, 2017, 3:17:28 PM4/27/17
to
I was shopping at Costco today and looking at cheese in the
refrigerated cheese case. There was a package there called Fondue.
Apparently everything is there in the package and all you have to do
is drop it into the fondue pot. I guess fondue is making the rounds.
Janet US
Dave Smith
Apr 27, 2017, 3:27:43 PM4/27/17
to
kits. Once again I am reminded of stadium nacho cheese sauce.
U.S. Janet B.
Apr 27, 2017, 3:40:51 PM4/27/17
to
didn't read it.
Janet US
Bruce
Apr 27, 2017, 4:04:04 PM4/27/17
to
>On 2017-04-27 3:17 PM, U.S. Janet B. wrote:
>>
>> I was shopping at Costco today and looking at cheese in the
>> refrigerated cheese case. There was a package there called Fondue.
>> Apparently everything is there in the package and all you have to do
>> is drop it into the fondue pot. I guess fondue is making the rounds.
>
>I can't see it making a comeback if they use chemical cheese fondue
>kits.
I once set my kitchen table on fire with one of those.
>>
>> I was shopping at Costco today and looking at cheese in the
>> refrigerated cheese case. There was a package there called Fondue.
>> Apparently everything is there in the package and all you have to do
>> is drop it into the fondue pot. I guess fondue is making the rounds.
>
>I can't see it making a comeback if they use chemical cheese fondue
>kits.
Dave Smith
Apr 27, 2017, 5:09:33 PM4/27/17
to
I cringe at the thought of deep frying turkeys. It is often done as a
sort of a guy project by someone who are not particularly experienced at
frying. There tends to be considerable beer consumption and a lot of
sputtering hot oil over an open flame. It is an accident waiting to happen.
sf
Apr 27, 2017, 5:14:35 PM4/27/17
to
On Thu, 27 Apr 2017 13:17:27 -0600, U.S. Janet B. <J...@nospam.com>
wrote:
Those have always been there, never went away.
--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
wrote:
--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
Ed Pawlowski
Apr 27, 2017, 5:20:41 PM4/27/17
to
On 4/27/2017 5:09 PM, Dave Smith wrote:
>
> I cringe at the thought of deep frying turkeys. It is often done as a
> sort of a guy project by someone who are not particularly experienced at
> frying. There tends to be considerable beer consumption and a lot of
> sputtering hot oil over an open flame. It is an accident waiting to happen.
>
I've done it twice. On the lawn, away from the house and garage, no
>
> I cringe at the thought of deep frying turkeys. It is often done as a
> sort of a guy project by someone who are not particularly experienced at
> frying. There tends to be considerable beer consumption and a lot of
> sputtering hot oil over an open flame. It is an accident waiting to happen.
>
alcohol involved. Idiots have set houses on fire though.
sf
Apr 27, 2017, 5:24:33 PM4/27/17
to
Market, wherever.
https://az836796.vo.msecnd.net/media/image/product/en/medium/0007301500081.jpg
Ingredients
Swiss Emmentaler and Guryere cheese, white wine, Kirsch brandy.
Dave Smith
Apr 27, 2017, 5:29:22 PM4/27/17
to
perfect colour. Given that the ingredients for fondue as so basic, one
wonders why they would need it ready made... other than kirsch.
jmcquown
Apr 27, 2017, 6:02:10 PM4/27/17
to
On 4/27/2017 5:09 PM, Dave Smith wrote:
> On 2017-04-27 4:03 PM, Bruce wrote:
>> On Thu, 27 Apr 2017 15:27:52 -0400, Dave Smith
>> <adavid...@sympatico.ca> wrote:
>>
>>> On 2017-04-27 3:17 PM, U.S. Janet B. wrote:
>>>>
>>>> I was shopping at Costco today and looking at cheese in the
>>>> refrigerated cheese case. There was a package there called Fondue.
>>>> Apparently everything is there in the package and all you have to do
>>>> is drop it into the fondue pot. I guess fondue is making the rounds.
>>>
>>> I can't see it making a comeback if they use chemical cheese fondue
>>> kits.
>>
>> I once set my kitchen table on fire with one of those.
>
> And you expect us to be surprised? ;-)
>
I don't use the denatured alcohol burner that came with my fondue set.
>> On Thu, 27 Apr 2017 15:27:52 -0400, Dave Smith
>> <adavid...@sympatico.ca> wrote:
>>
>>> On 2017-04-27 3:17 PM, U.S. Janet B. wrote:
>>>>
>>>> I was shopping at Costco today and looking at cheese in the
>>>> refrigerated cheese case. There was a package there called Fondue.
>>>> Apparently everything is there in the package and all you have to do
>>>> is drop it into the fondue pot. I guess fondue is making the rounds.
>>>
>>> I can't see it making a comeback if they use chemical cheese fondue
>>> kits.
>>
>> I once set my kitchen table on fire with one of those.
>
> And you expect us to be surprised? ;-)
>
I use a small container of Sterno - which is a semi-solid gel. I also
always place the fondue pot on a glass "cutting board" (no, I wouldn't
use it as an actual cutting board, it's just pretty).
> I cringe at the thought of deep frying turkeys. It is often done as a
> sort of a guy project by someone who are not particularly experienced at
> frying. There tends to be considerable beer consumption and a lot of
> sputtering hot oil over an open flame. It is an accident waiting to happen.
>
about people doing something ridiculous like deep frying a turkey in an
enclosed garage, or on a wooden deck. Not one of these people had any
concept of how to measure oil before dropping a big-ass turkey into it.
They'd just fill it up and be surprised when the hot oil overflowed
burning everything (and anyone) in sight. Of course, copious amounts of
beer were usually involved.
Jill
jmcquown
Apr 27, 2017, 6:02:10 PM4/27/17
to
Jill
jmcquown
Apr 27, 2017, 6:42:32 PM4/27/17
to
On 4/27/2017 4:55 PM, Sqwertz wrote:
> I got some Alpenhaus brand "beer fondue" marked down at Sam's club
> about 18 months ago. I unwittingly bought two of them. Terrible
> nasty evil stuff. I still have one in the fridge - it had a
> ridiculous expiration ate on it. The stuff tastes strongly of
> alcohol. Not beer or wine, but cheap grain alcohol.
>
> -sw
>
Whatcha gonna do with it?
Jill
> about 18 months ago. I unwittingly bought two of them. Terrible
> nasty evil stuff. I still have one in the fridge - it had a
> ridiculous expiration ate on it. The stuff tastes strongly of
> alcohol. Not beer or wine, but cheap grain alcohol.
>
> -sw
>
Whatcha gonna do with it?
Jill
jmcquown
Apr 27, 2017, 6:42:32 PM4/27/17
to
little of whatever greens they like and tear the leafy stuff themselves?
Convenience.
I never imagined a fondue kit in stores. :) Then again, I've never had
what you call "stadium nacho cheese sauce" so I can't really imagine
that, either.
Jill
jmcquown
Apr 27, 2017, 7:01:40 PM4/27/17
to
On 4/27/2017 5:14 PM, sf wrote:
> On Thu, 27 Apr 2017 13:17:27 -0600, U.S. Janet B. <J...@nospam.com>
> wrote:
>
>>
>> I was shopping at Costco today and looking at cheese in the
>> refrigerated cheese case. There was a package there called Fondue.
>> Apparently everything is there in the package and all you have to do
>> is drop it into the fondue pot. I guess fondue is making the rounds.
>> Janet US
>
> Those have always been there, never went away.
>
>
I suspect she noticed it while shopping for cheeses because fondue
> On Thu, 27 Apr 2017 13:17:27 -0600, U.S. Janet B. <J...@nospam.com>
> wrote:
>
>>
>> I was shopping at Costco today and looking at cheese in the
>> refrigerated cheese case. There was a package there called Fondue.
>> Apparently everything is there in the package and all you have to do
>> is drop it into the fondue pot. I guess fondue is making the rounds.
>> Janet US
>
> Those have always been there, never went away.
>
>
recently came up in discussions. It's not something I'd normally notice
in any grocery store, either. And I do shop the cheese sections when
I'm at the store. If my store has it, it's likely my eye would have
skipped right over it. Not interested in food kits.
Next time I go shopping I might notice if they have fondue kits because
I'm now aware they exist. Will I buy one? Nope.
Jill
U.S. Janet B.
Apr 27, 2017, 7:08:03 PM4/27/17
to
On Thu, 27 Apr 2017 17:54:54 -0400, jmcquown <j_mc...@comcast.net>
wrote:
My fondue pot is electric as are many current turkey deep fat fryers.
Janet US
wrote:
Janet US
U.S. Janet B.
Apr 27, 2017, 7:10:45 PM4/27/17
to
On Thu, 27 Apr 2017 14:14:32 -0700, sf <s...@geemail.com> wrote:
>On Thu, 27 Apr 2017 13:17:27 -0600, U.S. Janet B. <J...@nospam.com>
>wrote:
>
>>
>> I was shopping at Costco today and looking at cheese in the
>> refrigerated cheese case. There was a package there called Fondue.
>> Apparently everything is there in the package and all you have to do
>> is drop it into the fondue pot. I guess fondue is making the rounds.
>> Janet US
>
>Those have always been there, never went away.
I mentioned it because someone here recently thought that fondue was
>On Thu, 27 Apr 2017 13:17:27 -0600, U.S. Janet B. <J...@nospam.com>
>wrote:
>
>>
>> I was shopping at Costco today and looking at cheese in the
>> refrigerated cheese case. There was a package there called Fondue.
>> Apparently everything is there in the package and all you have to do
>> is drop it into the fondue pot. I guess fondue is making the rounds.
>> Janet US
>
>Those have always been there, never went away.
gone the way of the dodo bird.
Janet US
U.S. Janet B.
Apr 27, 2017, 7:15:34 PM4/27/17
to
On Thu, 27 Apr 2017 16:01:52 -0500, Sqwertz <swe...@cluemail.compost>
wrote:
>Looks like Costco carries the Mifroma brand, which is a good
>brand/exporter of mostly comte and gruyere cheeses. I would trust
>that brand a lot more than this Alpenhaus brand.
>
>There are no chemicals in the Mifroma it except those which facilitate
>meltability without separating - the same stuff that's used in
>American cheese. Dave's just being an ignorant turd. Not a thread
>goes by without his useless input.
>
>-sw
My reply was to point out that Dave didn't know what the heck was in
there but he still jumped to chemical and stadium nacho cheese.
Negative thinking pi**es me off. Why not start from middle ground and
find out instead of assuming the worst?
thanks Steve for checking it out for me.
Janet US
wrote:
>brand/exporter of mostly comte and gruyere cheeses. I would trust
>that brand a lot more than this Alpenhaus brand.
>
>There are no chemicals in the Mifroma it except those which facilitate
>meltability without separating - the same stuff that's used in
>American cheese. Dave's just being an ignorant turd. Not a thread
>goes by without his useless input.
>
>-sw
My reply was to point out that Dave didn't know what the heck was in
there but he still jumped to chemical and stadium nacho cheese.
Negative thinking pi**es me off. Why not start from middle ground and
find out instead of assuming the worst?
thanks Steve for checking it out for me.
Janet US
Ed Pawlowski
Apr 27, 2017, 8:16:14 PM4/27/17
to
quality cheese and doing your own.
jmcquown
Apr 27, 2017, 8:41:11 PM4/27/17
to
On 4/27/2017 5:01 PM, Sqwertz wrote:
> On Thu, 27 Apr 2017 13:40:50 -0600, U.S. Janet B. wrote:
>
> On Thu, 27 Apr 2017 13:40:50 -0600, U.S. Janet B. wrote:
>
> Looks like Costco carries the Mifroma brand, which is a good
> brand/exporter of mostly comte and gruyere cheeses. I would trust
> that brand a lot more than this Alpenhaus brand.
>
> There are no chemicals in the Mifroma it except those which facilitate
> meltability without separating - the same stuff that's used in
> American cheese. Dave's just being an ignorant turd. Not a thread
> goes by without his useless input.
>
> -sw
>
I still don't know what a "stadium nacho cheese sauce" is. I've never
> brand/exporter of mostly comte and gruyere cheeses. I would trust
> that brand a lot more than this Alpenhaus brand.
>
> There are no chemicals in the Mifroma it except those which facilitate
> meltability without separating - the same stuff that's used in
> American cheese. Dave's just being an ignorant turd. Not a thread
> goes by without his useless input.
>
> -sw
>
seen any such thing. Then again, I've never bought junk food at a stadium.
I've also never seen a fondue "kit". Doesn't mean they aren't around.
I just don't know why Dave seems to think there cannot possibly be good
tasting fondue. Use the right cheeses, it's downright tasty. :)
Jill
Bruce
Apr 27, 2017, 9:32:23 PM4/27/17
to
On Thu, 27 Apr 2017 17:09:43 -0400, Dave Smith
there were newspapers on the table, and from there the plot thickened.
>I cringe at the thought of deep frying turkeys. It is often done as a
>sort of a guy project by someone who are not particularly experienced at
>frying. There tends to be considerable beer consumption and a lot of
>sputtering hot oil over an open flame. It is an accident waiting to happen.
Sure sounds like it.
<adavid...@sympatico.ca> wrote:
>On 2017-04-27 4:03 PM, Bruce wrote:
>> On Thu, 27 Apr 2017 15:27:52 -0400, Dave Smith
>> <adavid...@sympatico.ca> wrote:
>>
>>> On 2017-04-27 3:17 PM, U.S. Janet B. wrote:
>>>>
>>>> I was shopping at Costco today and looking at cheese in the
>>>> refrigerated cheese case. There was a package there called Fondue.
>>>> Apparently everything is there in the package and all you have to do
>>>> is drop it into the fondue pot. I guess fondue is making the rounds.
>>>
>>> I can't see it making a comeback if they use chemical cheese fondue
>>> kits.
>>
>> I once set my kitchen table on fire with one of those.
>
>And you expect us to be surprised? ;-)
Lol, quite. I'd spilled some of the flammable liquid on the table,
>On 2017-04-27 4:03 PM, Bruce wrote:
>> On Thu, 27 Apr 2017 15:27:52 -0400, Dave Smith
>> <adavid...@sympatico.ca> wrote:
>>
>>> On 2017-04-27 3:17 PM, U.S. Janet B. wrote:
>>>>
>>>> I was shopping at Costco today and looking at cheese in the
>>>> refrigerated cheese case. There was a package there called Fondue.
>>>> Apparently everything is there in the package and all you have to do
>>>> is drop it into the fondue pot. I guess fondue is making the rounds.
>>>
>>> I can't see it making a comeback if they use chemical cheese fondue
>>> kits.
>>
>> I once set my kitchen table on fire with one of those.
>
>And you expect us to be surprised? ;-)
there were newspapers on the table, and from there the plot thickened.
>I cringe at the thought of deep frying turkeys. It is often done as a
>sort of a guy project by someone who are not particularly experienced at
>frying. There tends to be considerable beer consumption and a lot of
>sputtering hot oil over an open flame. It is an accident waiting to happen.
jmcquown
Apr 27, 2017, 11:09:06 PM4/27/17
to
very simple. Never set the table on fire, either. ;)
Jill
jmcquown
Apr 27, 2017, 11:25:50 PM4/27/17
to
(including fondue) from the 1960's we must be food challenged. I don't
know why. We all cook a lot of different things. We discuss them.
Apparently fondue is making some sort of a comeback. Tough luck the
discussion isn't easily diverted back to Hawaii. ;)
Jill
tert in seattle
Apr 28, 2017, 12:10:04 AM4/28/17
to
jmcquown wrote:
> On 4/27/2017 5:09 PM, Dave Smith wrote:
>> On 2017-04-27 4:03 PM, Bruce wrote:
>>> On Thu, 27 Apr 2017 15:27:52 -0400, Dave Smith
>>> <adavid...@sympatico.ca> wrote:
>>>
>>>> On 2017-04-27 3:17 PM, U.S. Janet B. wrote:
>>>>>
>>>>> I was shopping at Costco today and looking at cheese in the
>>>>> refrigerated cheese case. There was a package there called Fondue.
>>>>> Apparently everything is there in the package and all you have to do
>>>>> is drop it into the fondue pot. I guess fondue is making the rounds.
>>>>
>>>> I can't see it making a comeback if they use chemical cheese fondue
>>>> kits.
>>>
>>> I once set my kitchen table on fire with one of those.
>>
>> And you expect us to be surprised? ;-)
>>
> I don't use the denatured alcohol burner that came with my fondue set.
> I use a small container of Sterno - which is a semi-solid gel. I also
> always place the fondue pot on a glass "cutting board" (no, I wouldn't
> use it as an actual cutting board, it's just pretty).
I found one of those glass cutting boards at goodwill - it's great for
> On 4/27/2017 5:09 PM, Dave Smith wrote:
>> On 2017-04-27 4:03 PM, Bruce wrote:
>>> On Thu, 27 Apr 2017 15:27:52 -0400, Dave Smith
>>> <adavid...@sympatico.ca> wrote:
>>>
>>>> On 2017-04-27 3:17 PM, U.S. Janet B. wrote:
>>>>>
>>>>> I was shopping at Costco today and looking at cheese in the
>>>>> refrigerated cheese case. There was a package there called Fondue.
>>>>> Apparently everything is there in the package and all you have to do
>>>>> is drop it into the fondue pot. I guess fondue is making the rounds.
>>>>
>>>> I can't see it making a comeback if they use chemical cheese fondue
>>>> kits.
>>>
>>> I once set my kitchen table on fire with one of those.
>>
>> And you expect us to be surprised? ;-)
>>
> I don't use the denatured alcohol burner that came with my fondue set.
> I use a small container of Sterno - which is a semi-solid gel. I also
> always place the fondue pot on a glass "cutting board" (no, I wouldn't
> use it as an actual cutting board, it's just pretty).
cutting and serving a rectangular pizza
Bruce
Apr 28, 2017, 12:33:51 AM4/28/17
to
dsi1
Apr 28, 2017, 1:24:55 AM4/28/17
to
Now everything is starting to make sense. I'm definitely going to have to check this out! My guess is that I'll have to go to the deepest, darkest, mid-West to find this dish as it was made in the 70's! :)
Bruce
Apr 28, 2017, 1:40:19 AM4/28/17
to
On Thu, 27 Apr 2017 22:24:46 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:
>On Thursday, April 27, 2017 at 1:10:45 PM UTC-10, U.S. Janet B. wrote:
>> On Thu, 27 Apr 2017 14:14:32 -0700, sf <s...@geemail.com> wrote:
>>
>> >On Thu, 27 Apr 2017 13:17:27 -0600, U.S. Janet B. <J...@nospam.com>
>> >wrote:
>> >
>> >>
>> >> I was shopping at Costco today and looking at cheese in the
>> >> refrigerated cheese case. There was a package there called Fondue.
>> >> Apparently everything is there in the package and all you have to do
>> >> is drop it into the fondue pot. I guess fondue is making the rounds.
>> >> Janet US
>> >
>> >Those have always been there, never went away.
>>
>> I mentioned it because someone here recently thought that fondue was
>> gone the way of the dodo bird.
>> Janet US
>
>That someone would be me. If you're saying that fondue is still a thing,
>I will accept that. Sorry if I insulted all the fondue fans on this
>newsgroup. I always knew that some people were behind the times here
>but I never suspected that it could ever be this bad.
First you apologise for insulting them and then you insult them again.
Interesting, yet disingenuous strategy!
wrote:
>On Thursday, April 27, 2017 at 1:10:45 PM UTC-10, U.S. Janet B. wrote:
>> On Thu, 27 Apr 2017 14:14:32 -0700, sf <s...@geemail.com> wrote:
>>
>> >On Thu, 27 Apr 2017 13:17:27 -0600, U.S. Janet B. <J...@nospam.com>
>> >wrote:
>> >
>> >>
>> >> I was shopping at Costco today and looking at cheese in the
>> >> refrigerated cheese case. There was a package there called Fondue.
>> >> Apparently everything is there in the package and all you have to do
>> >> is drop it into the fondue pot. I guess fondue is making the rounds.
>> >> Janet US
>> >
>> >Those have always been there, never went away.
>>
>> I mentioned it because someone here recently thought that fondue was
>> gone the way of the dodo bird.
>> Janet US
>
>That someone would be me. If you're saying that fondue is still a thing,
>I will accept that. Sorry if I insulted all the fondue fans on this
>newsgroup. I always knew that some people were behind the times here
>but I never suspected that it could ever be this bad.
Interesting, yet disingenuous strategy!
dsi1
Apr 28, 2017, 2:02:21 AM4/28/17
to
On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
>
> First you apologise for insulting them and then you insult them again.
> Interesting, yet disingenuous strategy!
Let's face it, folks here revel in being behind the times. This means something. This place is not like other places. Why is that? It is a question that will be studied in the future. Rest assured that some social scientists in the future will be writing about this. We'll each have a file and our posts/interactions will be analysed and charted. We're gonna be famous - of course, we'll all be dead but you can't have everything.
>
> First you apologise for insulting them and then you insult them again.
> Interesting, yet disingenuous strategy!
Here's what I had for dinner.
https://www.amazon.com/photos/share/sq33JqhJNR4FAvRrdN639DPBM7ZXCgabps6OSereilb
Cheri
Apr 28, 2017, 2:13:41 AM4/28/17
to
"Ed Pawlowski" <e...@snet.net> wrote in message
news:GgtMA.2758$yk6....@fx06.iad...
idiots can set houses on fire with just about anything, including many
appliances in the kitchen, but a person who knows how to deep fry turkeys
won't. They are wonderful.
Cheri
news:GgtMA.2758$yk6....@fx06.iad...
appliances in the kitchen, but a person who knows how to deep fry turkeys
won't. They are wonderful.
Cheri
Cheri
Apr 28, 2017, 2:15:41 AM4/28/17
to
"jmcquown" <j_mc...@comcast.net> wrote in message
news:odtp5k$fel$1...@dont-email.me...
I haven't noticed the fad passing, probably because the people that I know
who do deep fry them never made the news with mishaps.
Cheri
news:odtp5k$fel$1...@dont-email.me...
who do deep fry them never made the news with mishaps.
Cheri
Cheri
Apr 28, 2017, 2:16:42 AM4/28/17
to
"jmcquown" <j_mc...@comcast.net> wrote in message
news:odubif$q6e$1...@dont-email.me...
> I cannot comment on how it compares to making your own. Swiss Fondue is
> very simple. Never set the table on fire, either. ;)
>
> Jill
Cheri
Bruce
Apr 28, 2017, 2:20:42 AM4/28/17
to
Bruce
Apr 28, 2017, 2:22:55 AM4/28/17
to
On Thu, 27 Apr 2017 23:02:14 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:
>On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
>
>>
>> First you apologise for insulting them and then you insult them again.
>> Interesting, yet disingenuous strategy!
>
>Let's face it, folks here revel in being behind the times. This means something. This place is not like other places. Why is that? It is a question that will be studied in the future. Rest assured that some social scientists in the future will be writing about this. We'll each have a file and our posts/interactions will be analysed and charted. We're gonna be famous - of course, we'll all be dead but you can't have everything.
I don't see why cheese fondue would be behind the times. It's not like
it's been superseded by something. It's kinda unique.
>Here's what I had for dinner.
>
>https://www.amazon.com/photos/share/sq33JqhJNR4FAvRrdN639DPBM7ZXCgabps6OSereilb
Looks good.
wrote:
>On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
>
>>
>> First you apologise for insulting them and then you insult them again.
>> Interesting, yet disingenuous strategy!
>
>Let's face it, folks here revel in being behind the times. This means something. This place is not like other places. Why is that? It is a question that will be studied in the future. Rest assured that some social scientists in the future will be writing about this. We'll each have a file and our posts/interactions will be analysed and charted. We're gonna be famous - of course, we'll all be dead but you can't have everything.
it's been superseded by something. It's kinda unique.
>Here's what I had for dinner.
>
>https://www.amazon.com/photos/share/sq33JqhJNR4FAvRrdN639DPBM7ZXCgabps6OSereilb
dsi1
Apr 28, 2017, 3:32:37 AM4/28/17
to
On Thursday, April 27, 2017 at 8:22:55 PM UTC-10, Bruce wrote:
> On Thu, 27 Apr 2017 23:02:14 -0700 (PDT), dsi1 <dsiyahoo.com>
https://www.youtube.com/watch?v=174L0ao0rjc
> On Thu, 27 Apr 2017 23:02:14 -0700 (PDT), dsi1 <dsiyahoo.com>
> wrote:
>
> >On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
> >
> >>
> >> First you apologise for insulting them and then you insult them again.
> >> Interesting, yet disingenuous strategy!
> >
> >Let's face it, folks here revel in being behind the times. This means something. This place is not like other places. Why is that? It is a question that will be studied in the future. Rest assured that some social scientists in the future will be writing about this. We'll each have a file and our posts/interactions will be analysed and charted. We're gonna be famous - of course, we'll all be dead but you can't have everything.
>
> I don't see why cheese fondue would be behind the times. It's not like
> it's been superseded by something. It's kinda unique.
Fondue was popular in the US during the late 60's and 70's. No doubt the fad will pop it's ugly head up every now and then. I did meet up with the famous chocolate fountain in Las Vegas. I found the kinetics of it fascinating but it was kind of repulsive as a food i.e., Americans will love it! One day the kids may popularize this vintage pop fad but the reality is that melted cheese has never gone out of fashion.
>
> >On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
> >
> >>
> >> First you apologise for insulting them and then you insult them again.
> >> Interesting, yet disingenuous strategy!
> >
> >Let's face it, folks here revel in being behind the times. This means something. This place is not like other places. Why is that? It is a question that will be studied in the future. Rest assured that some social scientists in the future will be writing about this. We'll each have a file and our posts/interactions will be analysed and charted. We're gonna be famous - of course, we'll all be dead but you can't have everything.
>
> I don't see why cheese fondue would be behind the times. It's not like
> it's been superseded by something. It's kinda unique.
https://www.youtube.com/watch?v=174L0ao0rjc
Bruce
Apr 28, 2017, 3:50:18 AM4/28/17
to
On Fri, 28 Apr 2017 00:32:28 -0700 (PDT), dsi1 <dsi...@yahoo.com>
but cheese fondues can be very good. With a French stick, some salad
and white wine. Chocolate fondue, I don't know.
>https://www.youtube.com/watch?v=174L0ao0rjc
My parents had a raclette device. I liked it and especially the
raclette cheese.
wrote:
>On Thursday, April 27, 2017 at 8:22:55 PM UTC-10, Bruce wrote:
>> On Thu, 27 Apr 2017 23:02:14 -0700 (PDT), dsi1 <dsiyahoo.com>
>> wrote:
>>
>> >On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
>> >
>> >>
>> >> First you apologise for insulting them and then you insult them again.
>> >> Interesting, yet disingenuous strategy!
>> >
>> >Let's face it, folks here revel in being behind the times. This means something. This place is not like other places. Why is that? It is a question that will be studied in the future. Rest assured that some social scientists in the future will be writing about this. We'll each have a file and our posts/interactions will be analysed and charted. We're gonna be famous - of course, we'll all be dead but you can't have everything.
>>
>> I don't see why cheese fondue would be behind the times. It's not like
>> it's been superseded by something. It's kinda unique.
>
>Fondue was popular in the US during the late 60's and 70's. No doubt the fad will pop it's ugly head up every now and then. I did meet up with the famous chocolate fountain in Las Vegas. I found the kinetics of it fascinating but it was kind of repulsive as a food i.e., Americans will love it! One day the kids may popularize this vintage pop fad but the reality is that melted cheese has never gone out of fashion.
Even if I'd eat meat, I'd still not be interested in a meat fondue,
>On Thursday, April 27, 2017 at 8:22:55 PM UTC-10, Bruce wrote:
>> On Thu, 27 Apr 2017 23:02:14 -0700 (PDT), dsi1 <dsiyahoo.com>
>> wrote:
>>
>> >On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
>> >
>> >>
>> >> First you apologise for insulting them and then you insult them again.
>> >> Interesting, yet disingenuous strategy!
>> >
>> >Let's face it, folks here revel in being behind the times. This means something. This place is not like other places. Why is that? It is a question that will be studied in the future. Rest assured that some social scientists in the future will be writing about this. We'll each have a file and our posts/interactions will be analysed and charted. We're gonna be famous - of course, we'll all be dead but you can't have everything.
>>
>> I don't see why cheese fondue would be behind the times. It's not like
>> it's been superseded by something. It's kinda unique.
>
>Fondue was popular in the US during the late 60's and 70's. No doubt the fad will pop it's ugly head up every now and then. I did meet up with the famous chocolate fountain in Las Vegas. I found the kinetics of it fascinating but it was kind of repulsive as a food i.e., Americans will love it! One day the kids may popularize this vintage pop fad but the reality is that melted cheese has never gone out of fashion.
but cheese fondues can be very good. With a French stick, some salad
and white wine. Chocolate fondue, I don't know.
>https://www.youtube.com/watch?v=174L0ao0rjc
My parents had a raclette device. I liked it and especially the
raclette cheese.
sanne
Apr 28, 2017, 6:04:36 AM4/28/17
to
Am Freitag, 28. April 2017 09:50:18 UTC+2 schrieb Bruce:
> Even if I'd eat meat, I'd still not be interested in a meat fondue,
Don't confuse the deep-fried stuff with a good meat fondue aka hot pot -
> Even if I'd eat meat, I'd still not be interested in a meat fondue,
but with very good soup as a result!
You may use fish and seafood, too - vegetables are a must IMO.
Mushrooms, especially rehydrated shiitake, add a nice flavor to the broth.
Dips and salads (dressings served separately), rice and/or bread (depending
on the theme of the party), ...
We used to have that on New Year's Eve when we had company.
> but cheese fondues can be very good. With a French stick, some salad
> and white wine.
the basis.
> Chocolate fondue, I don't know.
> My parents had a raclette device. I liked it and especially the
> raclette cheese.
Bye, Sanne.
Cindy Hamilton
Apr 28, 2017, 6:32:11 AM4/28/17
to
On Friday, April 28, 2017 at 2:02:21 AM UTC-4, dsi1 wrote:
> On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
>
> >
> > First you apologise for insulting them and then you insult them again.
> > Interesting, yet disingenuous strategy!
>
> Let's face it, folks here revel in being behind the times.
How is mackerel shioyaki NOT behind the times? Why is that a
> On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
>
> >
> > First you apologise for insulting them and then you insult them again.
> > Interesting, yet disingenuous strategy!
>
> Let's face it, folks here revel in being behind the times.
classic, yet foods that haoles have enjoyed all their lives
"behind the times"?
Really, you're just being an asshole about this.
Cindy Hamilton
Cindy Hamilton
Apr 28, 2017, 6:32:54 AM4/28/17
to
On Friday, April 28, 2017 at 3:32:37 AM UTC-4, dsi1 wrote:
> On Thursday, April 27, 2017 at 8:22:55 PM UTC-10, Bruce wrote:
> > On Thu, 27 Apr 2017 23:02:14 -0700 (PDT), dsi1 <dsiyahoo.com>
> > wrote:
> >
> > >On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
> > >
> > >>
> > >> First you apologise for insulting them and then you insult them again.
> > >> Interesting, yet disingenuous strategy!
> > >
> > >Let's face it, folks here revel in being behind the times. This means something. This place is not like other places. Why is that? It is a question that will be studied in the future. Rest assured that some social scientists in the future will be writing about this. We'll each have a file and our posts/interactions will be analysed and charted. We're gonna be famous - of course, we'll all be dead but you can't have everything.
> >
> > I don't see why cheese fondue would be behind the times. It's not like
> > it's been superseded by something. It's kinda unique.
>
> Fondue was popular in the US during the late 60's and 70's. No doubt the fad will pop it's ugly head up every now and then.
You have never had fondue. How do you know it's ugly?
> On Thursday, April 27, 2017 at 8:22:55 PM UTC-10, Bruce wrote:
> > On Thu, 27 Apr 2017 23:02:14 -0700 (PDT), dsi1 <dsiyahoo.com>
> > wrote:
> >
> > >On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
> > >
> > >>
> > >> First you apologise for insulting them and then you insult them again.
> > >> Interesting, yet disingenuous strategy!
> > >
> > >Let's face it, folks here revel in being behind the times. This means something. This place is not like other places. Why is that? It is a question that will be studied in the future. Rest assured that some social scientists in the future will be writing about this. We'll each have a file and our posts/interactions will be analysed and charted. We're gonna be famous - of course, we'll all be dead but you can't have everything.
> >
> > I don't see why cheese fondue would be behind the times. It's not like
> > it's been superseded by something. It's kinda unique.
>
> Fondue was popular in the US during the late 60's and 70's. No doubt the fad will pop it's ugly head up every now and then.
Cindy Hamilton
Bruce
Apr 28, 2017, 6:45:06 AM4/28/17
to
On Fri, 28 Apr 2017 03:04:33 -0700 (PDT), sanne
<susanne.r...@googlemail.com> wrote:
>Am Freitag, 28. April 2017 09:50:18 UTC+2 schrieb Bruce:
>
>> Even if I'd eat meat, I'd still not be interested in a meat fondue,
>
>Don't confuse the deep-fried stuff with a good meat fondue aka hot pot -
>but with very good soup as a result!
I guess that's a different story.
<susanne.r...@googlemail.com> wrote:
>Am Freitag, 28. April 2017 09:50:18 UTC+2 schrieb Bruce:
>
>> Even if I'd eat meat, I'd still not be interested in a meat fondue,
>
>Don't confuse the deep-fried stuff with a good meat fondue aka hot pot -
>but with very good soup as a result!
>You may use fish and seafood, too - vegetables are a must IMO.
>Mushrooms, especially rehydrated shiitake, add a nice flavor to the broth.
>Dips and salads (dressings served separately), rice and/or bread (depending
>on the theme of the party), ...
>We used to have that on New Year's Eve when we had company.
>> but cheese fondues can be very good. With a French stick, some salad
>> and white wine.
>
>Mix white whine with lots of garlic and let it stand overnight - that's
>the basis.
little bags of grated Emmenthaler and Gruyère for cheese fondue
purposes. If I recall correctly.
sanne
Apr 28, 2017, 7:11:48 AM4/28/17
to
Am Freitag, 28. April 2017 12:45:06 UTC+2 schrieb Bruce:
> On Fri, 28 Apr 2017 03:04:33 -0700 (PDT), sanne
> <susanne.r...@googlemail.com> wrote:
>
> >Am Freitag, 28. April 2017 09:50:18 UTC+2 schrieb Bruce:
> >
> >> Even if I'd eat meat, I'd still not be interested in a meat fondue,
> >
> >Don't confuse the deep-fried stuff with a good meat fondue aka hot pot -
> >but with very good soup as a result!
>
> I guess that's a different story.
But a very tasty one. ;-)
> On Fri, 28 Apr 2017 03:04:33 -0700 (PDT), sanne
> <susanne.r...@googlemail.com> wrote:
>
> >Am Freitag, 28. April 2017 09:50:18 UTC+2 schrieb Bruce:
> >
> >> Even if I'd eat meat, I'd still not be interested in a meat fondue,
> >
> >Don't confuse the deep-fried stuff with a good meat fondue aka hot pot -
> >but with very good soup as a result!
>
> I guess that's a different story.
> >You may use fish and seafood, too - vegetables are a must IMO.
> >Mushrooms, especially rehydrated shiitake, add a nice flavor to the broth.
> >Dips and salads (dressings served separately), rice and/or bread (depending
> >on the theme of the party), ...
> >We used to have that on New Year's Eve when we had company.
>
> I've only had the hot pot style in a Korean restaurant.
I bought a pot for that a few years ago - but I don't really dare to use it
inside our flat (char coal) - and I doubt our neighbors'd be amused if I
used it on our balcony...
> >> but cheese fondues can be very good. With a French stick, some salad
> >> and white wine.
> >
> >Mix white whine with lots of garlic and let it stand overnight - that's
> >the basis.
>
> Sounds good. I believe our local cheese monger in the Netherlands sold
> little bags of grated Emmenthaler and Gruyère for cheese fondue
> purposes. If I recall correctly.
Grated cheese melts too fast and tends to result in one big lump.
Bye, Sanne.
Bruce
Apr 28, 2017, 7:46:11 AM4/28/17
to
On Fri, 28 Apr 2017 04:11:45 -0700 (PDT), sanne
<susanne.r...@googlemail.com> wrote:
>And that's nice, too!
>I bought a pot for that a few years ago - but I don't really dare to use it
>inside our flat (char coal) - and I doubt our neighbors'd be amused if I
>used it on our balcony...
I guess there's a lot of camping in your future :)
<susanne.r...@googlemail.com> wrote:
>And that's nice, too!
>I bought a pot for that a few years ago - but I don't really dare to use it
>inside our flat (char coal) - and I doubt our neighbors'd be amused if I
>used it on our balcony...
>Finely cubed (1/2 to 1 cm side length), it's much easier to handle.
>Grated cheese melts too fast and tends to result in one big lump.
got rid of their leftover bits.
sanne
Apr 28, 2017, 8:07:58 AM4/28/17
to
Am Freitag, 28. April 2017 13:46:11 UTC+2 schrieb Bruce:
> On Fri, 28 Apr 2017 04:11:45 -0700 (PDT), sanne
> <susanne.r...@googlemail.com> wrote:
>
> >And that's nice, too!
> >I bought a pot for that a few years ago - but I don't really dare to use it
> >inside our flat (char coal) - and I doubt our neighbors'd be amused if I
> >used it on our balcony...
>
> I guess there's a lot of camping in your future :)
<G> Too heavy and bulky.
> On Fri, 28 Apr 2017 04:11:45 -0700 (PDT), sanne
> <susanne.r...@googlemail.com> wrote:
>
> >And that's nice, too!
> >I bought a pot for that a few years ago - but I don't really dare to use it
> >inside our flat (char coal) - and I doubt our neighbors'd be amused if I
> >used it on our balcony...
>
> I guess there's a lot of camping in your future :)
For that purpose, we've got our Korean gas cookers. Ideal for cooking
on the table, too. Better for most kinds of fondue, too. (No, I wouldn't
recommend deepfrying.)
And for Feuerzangenbowle!
I just hope that the smoke alarms we'll get soon won't mind...
> >Finely cubed (1/2 to 1 cm side length), it's much easier to handle.
> >Grated cheese melts too fast and tends to result in one big lump.
>
> I can't remember, but you're probably right. Maybe this was how they
> got rid of their leftover bits.
Bye, Sanne.
jmcquown
Apr 28, 2017, 8:21:52 AM4/28/17
to
>> That fad seems to have passed, thank goodness. Used to be you'd hear
>> about people doing something ridiculous like deep frying a turkey in
>> an enclosed garage, or on a wooden deck. Not one of these people had
>> any concept of how to measure oil before dropping a big-ass turkey
>> into it. They'd just fill it up and be surprised when the hot oil
>> overflowed burning everything (and anyone) in sight. Of course,
>> copious amounts of beer were usually involved.
>>
>> Jill
>
>
> I haven't noticed the fad passing, probably because the people that I
> know who do deep fry them never made the news with mishaps.
>
> Cheri
Used to be, when Thanksgiving rolled around, I'd see ads for deep fryers
>> about people doing something ridiculous like deep frying a turkey in
>> an enclosed garage, or on a wooden deck. Not one of these people had
>> any concept of how to measure oil before dropping a big-ass turkey
>> into it. They'd just fill it up and be surprised when the hot oil
>> overflowed burning everything (and anyone) in sight. Of course,
>> copious amounts of beer were usually involved.
>>
>> Jill
>
>
> I haven't noticed the fad passing, probably because the people that I
> know who do deep fry them never made the news with mishaps.
>
> Cheri
for turkeys. I didn't see any of those ads in the last couple of years.
Jill
jmcquown
Apr 28, 2017, 8:32:53 AM4/28/17
to
On 4/28/2017 12:52 AM, Sqwertz wrote:
> other venues? 94.57% of food-service nachos are made with common
> yellow cheese sauce such as "Rico's" (the most popular brand of nacho
> cheese sauce). You must have had a really sheltered life.
>
No, I really haven't. I don't mind that kind of "sheltered". :)
>> I've also never seen a fondue "kit". Doesn't mean they aren't around.
>> I just don't know why Dave seems to think there cannot possibly be good
>> tasting fondue. Use the right cheeses, it's downright tasty. :)
>
> I've never seen a kit, but I have tried several fondues sold in bags.
> They are simply cheese sauce in hermetically sealed bags. Nobody
> sells a "kit" that contains cheese, kirsch, wine, mustard, garlic and
> cornstarch. It all comes pre-made. You just re-melt it.
>
> -sw
>
Uh, okay. So "kit" was the wrong word. Janet said it was in the
refrigerated cheese section, she didn't mention the packaging.
Jill
> On Thu, 27 Apr 2017 20:25:51 -0400, jmcquown wrote:
>
>> I still don't know what a "stadium nacho cheese sauce" is. I've never
>> seen any such thing. Then again, I've never bought junk food at a stadium.
>
> You've never had nachos from Taco Bell, a snack bar, or a zillion
>
>> I still don't know what a "stadium nacho cheese sauce" is. I've never
>> seen any such thing. Then again, I've never bought junk food at a stadium.
>
> other venues? 94.57% of food-service nachos are made with common
> yellow cheese sauce such as "Rico's" (the most popular brand of nacho
> cheese sauce). You must have had a really sheltered life.
>
No, I really haven't. I don't mind that kind of "sheltered". :)
>> I've also never seen a fondue "kit". Doesn't mean they aren't around.
>> I just don't know why Dave seems to think there cannot possibly be good
>> tasting fondue. Use the right cheeses, it's downright tasty. :)
>
> They are simply cheese sauce in hermetically sealed bags. Nobody
> sells a "kit" that contains cheese, kirsch, wine, mustard, garlic and
> cornstarch. It all comes pre-made. You just re-melt it.
>
> -sw
>
Uh, okay. So "kit" was the wrong word. Janet said it was in the
refrigerated cheese section, she didn't mention the packaging.
Jill
jmcquown
Apr 28, 2017, 8:34:54 AM4/28/17
to
Jill
Nancy2
Apr 28, 2017, 9:16:05 AM4/28/17
to
Jill, the deep frying turkey thing is still popular. The news reported how many
garages were set on fire last year, and I forget how many but the figure was considerable.
N.
garages were set on fire last year, and I forget how many but the figure was considerable.
N.
Gary
Apr 28, 2017, 9:37:57 AM4/28/17
to
>> That fad seems to have passed, thank goodness. Used to be you'd hear
>> about people doing something ridiculous like deep frying a turkey in
>> an enclosed garage, or on a wooden deck. Not one of these people had
>> any concept of how to measure oil before dropping a big-ass turkey
>> into it. They'd just fill it up and be surprised when the hot oil
>> overflowed burning everything (and anyone) in sight. Of course,
>> copious amounts of beer were usually involved.
>>
>> Jill
>
>
> I haven't noticed the fad passing, probably because the people that I
> know who do deep fry them never made the news with mishaps.
I was invited to a Thanksgiving dinner maybe 12 years ago or so and they
>> about people doing something ridiculous like deep frying a turkey in
>> an enclosed garage, or on a wooden deck. Not one of these people had
>> any concept of how to measure oil before dropping a big-ass turkey
>> into it. They'd just fill it up and be surprised when the hot oil
>> overflowed burning everything (and anyone) in sight. Of course,
>> copious amounts of beer were usually involved.
>>
>> Jill
>
>
> I haven't noticed the fad passing, probably because the people that I
> know who do deep fry them never made the news with mishaps.
did a first time deep-fry turkey. The turkey turned out very tasty and
cooked quickly. Unfortunately, you can't stuff them and the stuffing
they made indoors was the worst I ever had.
Anyway, we took the fryer way out in the back yard and cooked it safely.
IMO, the cause of fires with deep frying is not putting in too much oil
(that's easy to premeasure). The main cause is lowering the turkey into
the oil too quickly.
It took us a full minute to slowly lower it in as the surface water on
the bird foamed and bubbled. We got it in eventually and it cooked
quickly and was a very tender turkey. I wish now I had thrown in a bag
of fries once the turkey came out of the pot.
Everyone there had wine with their meal except for me. They acted like I
was some weirdo requesting water. Wine pared with a good meal is the
ultimate TIAD to me.
Janet
Apr 28, 2017, 9:39:14 AM4/28/17
to
In article <542a61cd-220d-4d0a...@googlegroups.com>,
dsi...@yahoo.com says...
places. Why is that? It is a question that will be studied in the
future. Rest assured that some social scientists in the future will be
writing about this. We'll each have a file and our posts/interactions
will be analysed and charted. We're gonna be famous - of course, we'll
all be dead but you can't have everything.
> >
> > I don't see why cheese fondue would be behind the times. It's not like
> > it's been superseded by something. It's kinda unique.
>
> Fondue was popular in the US during the late 60's and 70's.
So what? Fondue has been made in Europe for over 400 years, so it's not
going away.
Back to the present day; have you mended the broken stove yet, and is
your poor wife still sleeping on that stinking old stained mattress she
leaked blood on?
Janet UK
dsi...@yahoo.com says...
>
> On Thursday, April 27, 2017 at 8:22:55 PM UTC-10, Bruce wrote:
> > On Thu, 27 Apr 2017 23:02:14 -0700 (PDT), dsi1 <dsiyahoo.com>
> > wrote:
> >
> > >On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
> > >
> > >>
> > >> First you apologise for insulting them and then you insult them again.
> > >> Interesting, yet disingenuous strategy!
> > >
> > >Let's face it, folks here revel in being behind the times.
Or maybe they just have a wider outlook than yourself.
> On Thursday, April 27, 2017 at 8:22:55 PM UTC-10, Bruce wrote:
> > On Thu, 27 Apr 2017 23:02:14 -0700 (PDT), dsi1 <dsiyahoo.com>
> > wrote:
> >
> > >On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
> > >
> > >>
> > >> First you apologise for insulting them and then you insult them again.
> > >> Interesting, yet disingenuous strategy!
> > >
> > >Let's face it, folks here revel in being behind the times.
places. Why is that? It is a question that will be studied in the
future. Rest assured that some social scientists in the future will be
writing about this. We'll each have a file and our posts/interactions
will be analysed and charted. We're gonna be famous - of course, we'll
all be dead but you can't have everything.
> >
> > I don't see why cheese fondue would be behind the times. It's not like
> > it's been superseded by something. It's kinda unique.
>
> Fondue was popular in the US during the late 60's and 70's.
going away.
Back to the present day; have you mended the broken stove yet, and is
your poor wife still sleeping on that stinking old stained mattress she
leaked blood on?
Janet UK
Dave Smith
Apr 28, 2017, 9:44:01 AM4/28/17
to
On 2017-04-28 3:50 AM, Bruce wrote:
>> Fondue was popular in the US during the late 60's and 70's. No doubt the fad will pop it's ugly head up every now and then. I did meet up with the famous chocolate fountain in Las Vegas. I found the kinetics of it fascinating but it was kind of repulsive as a food i.e., Americans will love it! One day the kids may popularize this vintage pop fad but the reality is that melted cheese has never gone out of fashion.
>
> Even if I'd eat meat, I'd still not be interested in a meat fondue,
> but cheese fondues can be very good. With a French stick, some salad
> and white wine. Chocolate fondue, I don't know.
I had meat fondue before I had cheese. I have to say that I preferred
>> Fondue was popular in the US during the late 60's and 70's. No doubt the fad will pop it's ugly head up every now and then. I did meet up with the famous chocolate fountain in Las Vegas. I found the kinetics of it fascinating but it was kind of repulsive as a food i.e., Americans will love it! One day the kids may popularize this vintage pop fad but the reality is that melted cheese has never gone out of fashion.
>
> Even if I'd eat meat, I'd still not be interested in a meat fondue,
> but cheese fondues can be very good. With a French stick, some salad
> and white wine. Chocolate fondue, I don't know.
the meat. It was served to us by my wife's cousin. His father had been a
Dutch diplomat and he spend part of his childhood in Indonesia. He made
variety of dipping sauces so there was lots of variety.
notbob
Apr 28, 2017, 10:43:52 AM4/28/17
to
On 2017-04-28, jmcquown <j_mc...@comcast.net> wrote:
> Uh, okay. So "kit" was the wrong word. Janet said it was in the
> refrigerated cheese section, she didn't mention the packaging.
While I've never seen a fondue cheese kit, the pots and accessories
> Uh, okay. So "kit" was the wrong word. Janet said it was in the
> refrigerated cheese section, she didn't mention the packaging.
are as popular as ever. Last time I was at WW, they had some cheapo
fondue sets on an island-end-display. I think they always have 'em
fer sale. ;)
nb
Ed Pawlowski
Apr 28, 2017, 10:46:46 AM4/28/17
to
On 4/28/2017 3:32 AM, dsi1 wrote:
>> I don't see why cheese fondue would be behind the times. It's not like
>> it's been superseded by something. It's kinda unique.
>
> Fondue was popular in the US during the late 60's and 70's. No doubt the fad will pop it's ugly head up every now and then. I did meet up with the famous chocolate fountain in Las Vegas. I found the kinetics of it fascinating but it was kind of repulsive as a food i.e., Americans will love it! One day the kids may popularize this vintage pop fad but the reality is that melted cheese has never gone out of fashion.
>
> https://www.youtube.com/watch?v=174L0ao0rjc
Melted cheese or fried cheese is good. Breakfast this morning was
>> I don't see why cheese fondue would be behind the times. It's not like
>> it's been superseded by something. It's kinda unique.
>
> Fondue was popular in the US during the late 60's and 70's. No doubt the fad will pop it's ugly head up every now and then. I did meet up with the famous chocolate fountain in Las Vegas. I found the kinetics of it fascinating but it was kind of repulsive as a food i.e., Americans will love it! One day the kids may popularize this vintage pop fad but the reality is that melted cheese has never gone out of fashion.
>
> https://www.youtube.com/watch?v=174L0ao0rjc
scrambled eggs with toasted onion, chives and cheese.
Heat a pan with a little butter. Add the cheese and let it bubble, pour
in the egg and onion mix, add more cheese.
Dave Smith
Apr 28, 2017, 10:47:42 AM4/28/17
to
got married they were common wedding gifts. Everyone got at least one
fondue set as a present. We used ours a couple times. I don't know if we
still have it.
tert in seattle
Apr 28, 2017, 1:00:05 PM4/28/17
to
Sqwertz wrote:
> On Fri, 28 Apr 2017 04:00:26 +0000 (UTC), tert in seattle wrote:
>> cutting and serving a rectangular pizza
>
> But those glass and acrylic cutting boards are Knife Killers.
>
> -sw
my pos pizza cutter is holding up ok
> On Fri, 28 Apr 2017 04:00:26 +0000 (UTC), tert in seattle wrote:
>
>> jmcquown wrote:
>>
>>> I don't use the denatured alcohol burner that came with my fondue set.
>>> I use a small container of Sterno - which is a semi-solid gel. I also
>>> always place the fondue pot on a glass "cutting board" (no, I wouldn't
>>> use it as an actual cutting board, it's just pretty).
>>
>> I found one of those glass cutting boards at goodwill - it's great for
>> jmcquown wrote:
>>
>>> I don't use the denatured alcohol burner that came with my fondue set.
>>> I use a small container of Sterno - which is a semi-solid gel. I also
>>> always place the fondue pot on a glass "cutting board" (no, I wouldn't
>>> use it as an actual cutting board, it's just pretty).
>>
>> cutting and serving a rectangular pizza
>
> But those glass and acrylic cutting boards are Knife Killers.
>
> -sw
my pos pizza cutter is holding up ok
penm...@aol.com
Apr 28, 2017, 1:22:19 PM4/28/17
to
jmcquown wrote:
>Janet B. wrote:
>>>
>>> Those have always been there, never went away.
>>
>> I mentioned it because someone here recently thought that fondue was
>> gone the way of the dodo bird.
>> Janet US
>>
>That someone also thinks if anyone still enjoys food they grew up with
>(including fondue) from the 1960's we must be food challenged. I don't
>know why. We all cook a lot of different things. We discuss them.
>Apparently fondue is making some sort of a comeback. Tough luck the
>discussion isn't easily diverted back to Hawaii. ;)
>
>Jill
These look good:
http://www.cookinghawaiianstyle.com/hawaiian-recipes?view=recipes&layout=detail&id=1491
http://www.annieschamorrokitchen.com/ube-cheesecake/
Searching here for <fondue> all these are recommended:
http://www.cheese.com/?q=fondue
>Janet B. wrote:
>>sf wrote:
>>>U.S. Janet B. wrote:
>>>
>>>>
>>>> I was shopping at Costco today and looking at cheese in the
>>>> refrigerated cheese case. There was a package there called Fondue.
>>>> Apparently everything is there in the package and all you have to do
>>>> is drop it into the fondue pot. I guess fondue is making the rounds.
>>>> Janet US
>>>U.S. Janet B. wrote:
>>>
>>>>
>>>> I was shopping at Costco today and looking at cheese in the
>>>> refrigerated cheese case. There was a package there called Fondue.
>>>> Apparently everything is there in the package and all you have to do
>>>> is drop it into the fondue pot. I guess fondue is making the rounds.
>>>
>>> Those have always been there, never went away.
>>
>> I mentioned it because someone here recently thought that fondue was
>> gone the way of the dodo bird.
>> Janet US
>>
>That someone also thinks if anyone still enjoys food they grew up with
>(including fondue) from the 1960's we must be food challenged. I don't
>know why. We all cook a lot of different things. We discuss them.
>Apparently fondue is making some sort of a comeback. Tough luck the
>discussion isn't easily diverted back to Hawaii. ;)
>
>Jill
These look good:
http://www.cookinghawaiianstyle.com/hawaiian-recipes?view=recipes&layout=detail&id=1491
http://www.annieschamorrokitchen.com/ube-cheesecake/
Searching here for <fondue> all these are recommended:
http://www.cheese.com/?q=fondue
jmcquown
Apr 28, 2017, 1:22:53 PM4/28/17
to
food trends which might still be around. It appears he cannot afford a
working stove... uh... what? Yeah, sounds like he's helping out a lot!
Jill
dsi1
Apr 28, 2017, 1:26:16 PM4/28/17
to
penm...@aol.com
Apr 28, 2017, 1:28:15 PM4/28/17
to
dsi1
Apr 28, 2017, 1:35:01 PM4/28/17
to
OK, by the powers vested in me by the sovereign nation of Hawaii, I hereby proclaim you the Queen of Melted Cheese and April 28 to be Cheese Day from this day forward until the end of time. I hereby order all Hawaii subjects to melt cheese in a big koa bowl until it's a big greasy mess and then eat it like poi.
If you're saying that I'm being an asshole about your beloved cheese dish, you'd be absolutely right. :)
Cindy Hamilton
Apr 28, 2017, 2:39:20 PM4/28/17
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about it, and how willing you are to talk out your ass.
Honestly, if we were talking this way about loco moco, you'd
be all over us like white on rice (heh).
Cindy Hamilton
Bruce
Apr 28, 2017, 3:46:28 PM4/28/17
to
On Fri, 28 Apr 2017 05:07:51 -0700 (PDT), sanne
https://en.wikipedia.org/wiki/Feuerzangenbowle
The closest thing I'm familiar with is Glühwein.
<susanne.r...@googlemail.com> wrote:
>Am Freitag, 28. April 2017 13:46:11 UTC+2 schrieb Bruce:
>> On Fri, 28 Apr 2017 04:11:45 -0700 (PDT), sanne
>> <susanne.r...@googlemail.com> wrote:
>>
>> >And that's nice, too!
>> >I bought a pot for that a few years ago - but I don't really dare to use it
>> >inside our flat (char coal) - and I doubt our neighbors'd be amused if I
>> >used it on our balcony...
>>
>> I guess there's a lot of camping in your future :)
>
><G> Too heavy and bulky.
>For that purpose, we've got our Korean gas cookers. Ideal for cooking
>on the table, too. Better for most kinds of fondue, too. (No, I wouldn't
>recommend deepfrying.)
>And for Feuerzangenbowle!
>
>I just hope that the smoke alarms we'll get soon won't mind...
I had to look that one up:
>Am Freitag, 28. April 2017 13:46:11 UTC+2 schrieb Bruce:
>> On Fri, 28 Apr 2017 04:11:45 -0700 (PDT), sanne
>> <susanne.r...@googlemail.com> wrote:
>>
>> >And that's nice, too!
>> >I bought a pot for that a few years ago - but I don't really dare to use it
>> >inside our flat (char coal) - and I doubt our neighbors'd be amused if I
>> >used it on our balcony...
>>
>> I guess there's a lot of camping in your future :)
>
><G> Too heavy and bulky.
>For that purpose, we've got our Korean gas cookers. Ideal for cooking
>on the table, too. Better for most kinds of fondue, too. (No, I wouldn't
>recommend deepfrying.)
>And for Feuerzangenbowle!
>
>I just hope that the smoke alarms we'll get soon won't mind...
https://en.wikipedia.org/wiki/Feuerzangenbowle
The closest thing I'm familiar with is Glühwein.
Ed Pawlowski
Apr 28, 2017, 5:02:56 PM4/28/17
to
On 4/28/2017 9:37 AM, Gary wrote:
>
> Everyone there had wine with their meal except for me. They acted like I
> was some weirdo requesting water. Wine pared with a good meal is the
> ultimate TIAD to me.
>
Any particular reason? Proper pairing is supposed to choose flavors
>
> Everyone there had wine with their meal except for me. They acted like I
> was some weirdo requesting water. Wine pared with a good meal is the
> ultimate TIAD to me.
>
that complement each other. The wrong pairing can be bad though. Do
you drink wine alone or do you just not like wine? Nothing wrong with
that.
IMO, water is the ultimate beverage and goes well with anything.
sanne
Apr 28, 2017, 5:56:04 PM4/28/17
to
My recipe:
- about 2 quarts of good red wine, not sweet (It doesn't have to be
expensive, but you should be able to drink it as is without getting
sick sooner or later ;-))
- 2 oranges, organically grown
- 1 lemon, same
- 1 sugar cone
- tasty brown rum (proof about 54%)
Special equipment:
- 1 fireproof pot (no plastic handles!) for 3 quarts of liquid or more
- 1 stable burner, suitable for use on a table
- 1 Feuerzange to hold the cone reliably on the pot
Big enough flat full-metal tongues for bbqing work nicely, too.
Preparation:
Put the wine and the juice from the washed halved fruits into the pot,
add the squeezed fruits, too - or just the zests if you don't like the
slightly bitter taste of the white parts.
Heat it on a stove (may be done in your kitchen), but don't bring it to
a boil. Let it sit for about 10 to 20 minutes.
Transfer the pot to the table-stove as is. Again: don't bring to a boil.
Place the tongues on the pot. Lay the sugar cone on it.
Thoroughly soak it with rum. *Don't* apply rum later!!!
Dim the lights.
Get your cameras ready.
Light the cone.
Enjoy! :-)
Bye, Sanne.
dsi1
Apr 28, 2017, 6:38:26 PM4/28/17
to
On Friday, April 28, 2017 at 8:39:20 AM UTC-10, Cindy Hamilton wrote:
>
> Fondue isn't just cheese. Just goes to show how little you know
> about it, and how willing you are to talk out your ass.
>
> Honestly, if we were talking this way about loco moco, you'd
> be all over us like white on rice (heh).
>
> Cindy Hamilton
Beats the heck out of me where you get your silly girl notions. I understand that fondue comes in chocolate too. Other than that I draw a blank. Please enlighten me on this matter. I have had chocolate fondue in the form of the infamous chocolate waterfall - in Las Vegas no less. It seems rather unsanitary to me but I doubt that a chocolate waterfall ever killed anybody so that would be the important part.
>
> Fondue isn't just cheese. Just goes to show how little you know
> about it, and how willing you are to talk out your ass.
>
> Honestly, if we were talking this way about loco moco, you'd
> be all over us like white on rice (heh).
>
> Cindy Hamilton
I have never claimed to be an expert in fondue. My simple statement was that fondue was a big fad in the late 60's and 70's. If you have any information to the contrary, you'd best spring that out. Otherwise, we got nothing to talk about.
I get plenty of people's opinion on Hawaiian foods - the difference is that I don't take these things personally. You should try it - it's a very good policy! :)
Bruce
Apr 28, 2017, 6:52:27 PM4/28/17
to
penm...@aol.com
Apr 28, 2017, 7:50:04 PM4/28/17
to
On Fri, 28 Apr 2017 10:26:13 -0700 (PDT), dsi1 <dsi...@yahoo.com>
Um, fondue was popularized in Europe, fondue is French:
https://www.merriam-webster.com/dictionary/fondue
Very few Americans do fondue, not many have.
https://www.merriam-webster.com/dictionary/fondue
Very few Americans do fondue, not many have.
penm...@aol.com
Apr 28, 2017, 8:34:07 PM4/28/17
to
sometimes with a touch of vodka but not often with a meal as alchol
deadens the taste buds.. I have no idea where people got the idea to
drink alchoholic beverages with fine food, they taste nothing.
.
My wife ocasionally indulges in inexpensive box wine but I rarely
drink wine anymore... I used to drink wine when I was into making my
own.
Once a month when we shop at BJs we pick up a bag of large perfect
lemons in a 2 pound bag for $1.98, bought these yesterday:
http://i63.tinypic.com/2u469tl.jpg
jmcquown
Apr 28, 2017, 8:40:16 PM4/28/17
to
On 4/28/2017 8:34 PM, penm...@aol.com wrote:
> On Fri, 28 Apr 2017 17:02:53 -0400, Ed Pawlowski <e...@snet.net> wrote:
>
>> On 4/28/2017 9:37 AM, Gary wrote:
>>
>>>
>>> Everyone there had wine with their meal except for me. They acted like I
>>> was some weirdo requesting water. Wine pared with a good meal is the
>>> ultimate TIAD to me.
>>>
>>
>> Any particular reason? Proper pairing is supposed to choose flavors
>> that complement each other. The wrong pairing can be bad though. Do
>> you drink wine alone or do you just not like wine? Nothing wrong with
>> that.
>>
>> IMO, water is the ultimate beverage and goes well with anything.
>
Absolutely! I drink ice water all day long. Have a glass of it next to
> On Fri, 28 Apr 2017 17:02:53 -0400, Ed Pawlowski <e...@snet.net> wrote:
>
>> On 4/28/2017 9:37 AM, Gary wrote:
>>
>>>
>>> Everyone there had wine with their meal except for me. They acted like I
>>> was some weirdo requesting water. Wine pared with a good meal is the
>>> ultimate TIAD to me.
>>>
>>
>> Any particular reason? Proper pairing is supposed to choose flavors
>> that complement each other. The wrong pairing can be bad though. Do
>> you drink wine alone or do you just not like wine? Nothing wrong with
>> that.
>>
>> IMO, water is the ultimate beverage and goes well with anything.
>
me when I go to bed. I don't often get thirsty at night but when I do,
a glass of water is the first thing I want to soothe a parched throat.
> I prefer fresh lemon water with a meal, an excellent palate cleanser,
> sometimes with a touch of vodka but not often with a meal as alchol
> deadens the taste buds.. I have no idea where people got the idea to
> drink alchoholic beverages with fine food, they taste nothing.
> .
> My wife ocasionally indulges in inexpensive box wine but I rarely
> drink wine anymore... I used to drink wine when I was into making my
> own.
>
> Once a month when we shop at BJs we pick up a bag of large perfect
> lemons in a 2 pound bag for $1.98, bought these yesterday:
> http://i63.tinypic.com/2u469tl.jpg
>
Jill
jmcquown
Apr 28, 2017, 9:02:01 PM4/28/17
to
On 4/28/2017 7:49 PM, penm...@aol.com wrote:
> On Fri, 28 Apr 2017 10:26:13 -0700 (PDT), dsi1 <dsi...@yahoo.com>
> wrote:
>>>> Let's face it, folks here revel in being behind the times.
>>>
>>> How is mackerel shioyaki NOT behind the times? Why is that a
>>> classic, yet foods that haoles have enjoyed all their lives
>>> "behind the times"?
>>>
>>> Really, you're just being an asshole about this.
>>>
>>> Cindy Hamilton
>>
>> You seem to lack the least bit of common sense. Shioyaki is a basic way of cooking fish in Japan,
He seems to forget he's not in Japan. And hey, the Japanese didn't win
> On Fri, 28 Apr 2017 10:26:13 -0700 (PDT), dsi1 <dsi...@yahoo.com>
> wrote:
>>>> Let's face it, folks here revel in being behind the times.
>>>
>>> How is mackerel shioyaki NOT behind the times? Why is that a
>>> classic, yet foods that haoles have enjoyed all their lives
>>> "behind the times"?
>>>
>>> Really, you're just being an asshole about this.
>>>
>>> Cindy Hamilton
>>
>> You seem to lack the least bit of common sense. Shioyaki is a basic way of cooking fish in Japan,
that war.
> fondue was just another fad in the US. My comments are only about the US
States since 1959.
> Um, fondue was popularized in Europe, fondue is French:
> https://www.merriam-webster.com/dictionary/fondue
> Very few Americans do fondue, not many have.
>
the garlic rubbed inside the pot is essential. Here's a video example:
http://www.foodandwine.com/recipes/classic-swiss-cheese-fondue
Or you could check this recipe:
http://www.food.com/recipe/authentic-original-traditional-swiss-fondue-old-world-recipe-53057
Sheldon, I doubt you have ever made or tasted a classic Swiss fondue.
Neither has dsl1.
Any of this can be done on a stovetop, BTW. No need for a specific
Fondue pot. But for true fondue you will need some long handled forks
for dipping the bread and/or meats (smoked sausage) into the hot melted
cheese.
Jill
jmcquown
Apr 28, 2017, 9:17:25 PM4/28/17
to
board to use as a cutting board. I bought it because it's pretty.
Just so happens it was the perfect pretty thing to set the fondue pot on
top of. :)
Jill
Dave Smith
Apr 28, 2017, 9:26:38 PM4/28/17
to
On 2017-04-28 9:01 PM, jmcquown wrote:
> On 4/28/2017 7:49 PM, penm...@aol.com wrote:
>>
>>>
>>> You seem to lack the least bit of common sense. Shioyaki is a basic
>>> way of cooking fish in Japan,
>
> He seems to forget he's not in Japan. And hey, the Japanese didn't win
> that war.
>
>> fondue was just another fad in the US. My comments are only about the US
>
> He also forgets the islands of Hawaii have been a part of the United
> States since 1959.
Actually, it was a US territory since since 1898. It became a US state
> On 4/28/2017 7:49 PM, penm...@aol.com wrote:
>>
>>>
>>> You seem to lack the least bit of common sense. Shioyaki is a basic
>>> way of cooking fish in Japan,
>
> He seems to forget he's not in Japan. And hey, the Japanese didn't win
> that war.
>
>> fondue was just another fad in the US. My comments are only about the US
>
> He also forgets the islands of Hawaii have been a part of the United
> States since 1959.
in 1959.
>
>> Um, fondue was popularized in Europe, fondue is French:
>> https://www.merriam-webster.com/dictionary/fondue
>> Very few Americans do fondue, not many have.
>>
> Uh... the fondue I've made is Swiss. Made with gruyere cheese.
> Oh, and
> the garlic rubbed inside the pot is essential. Here's a video example:
>
> http://www.foodandwine.com/recipes/classic-swiss-cheese-fondue
>
> Or you could check this recipe:
>
> http://www.food.com/recipe/authentic-original-traditional-swiss-fondue-old-world-recipe-53057
>
>
> Sheldon, I doubt you have ever made or tasted a classic Swiss fondue.
> Neither has dsl1.
have to agree with Sheldon that it was a fad back in the 70s. Lots of
people got fondue sets and used them once or twice, but I don't know
anyone who has made one in years.
>
> Any of this can be done on a stovetop, BTW. No need for a specific
> Fondue pot. But for true fondue you will need some long handled forks
> for dipping the bread and/or meats (smoked sausage) into the hot melted
> cheese.
>
jmcquown
Apr 28, 2017, 9:45:03 PM4/28/17
to
use the long handled fork. And of course you need good (not merely
decent) bread for dipping in hot melted cheese. :)
I promise, if you make it from scratch using good quality cheese it
wouldn't really be like that "stadium cheese sauce". Whatever that is.
Jill
penm...@aol.com
Apr 28, 2017, 10:43:24 PM4/28/17
to
On Fri, 28 Apr 2017 21:01:51 -0400, jmcquown <j_mc...@comcast.net>
wrote:
>On 4/28/2017 7:49 PM, penm...@aol.com wrote:
>> On Fri, 28 Apr 2017 10:26:13 -0700 (PDT), dsi1 <dsi...@yahoo.com>
>> wrote:
>>>>> Let's face it, folks here revel in being behind the times.
>>>>
>>>> How is mackerel shioyaki NOT behind the times? Why is that a
>>>> classic, yet foods that haoles have enjoyed all their lives
>>>> "behind the times"?
>>>>
>>>> Really, you're just being an asshole about this.
>>>>
>>>> Cindy Hamilton
>>>
>>> You seem to lack the least bit of common sense. Shioyaki is a basic way of cooking fish in Japan,
>
>He seems to forget he's not in Japan. And hey, the Japanese didn't win
>that war.
>
>> fondue was just another fad in the US. My comments are only about the US
>
>He also forgets the islands of Hawaii have been a part of the United
>States since 1959.
>
>> Um, fondue was popularized in Europe, fondue is French:
>> https://www.merriam-webster.com/dictionary/fondue
>> Very few Americans do fondue, not many have.
>>
>Uh... the fondue I've made is Swiss. Made with gruyere cheese. Oh, and
>the garlic rubbed inside the pot is essential. Here's a video example:
>
>http://www.foodandwine.com/recipes/classic-swiss-cheese-fondue
>
>Or you could check this recipe:
>
>http://www.food.com/recipe/authentic-original-traditional-swiss-fondue-old-world-recipe-53057
>
>Sheldon, I doubt you have ever made or tasted a classic Swiss fondue.
I would never stoop to RUINING a fine cheese by melting it... I'm not
into Cheese Whiz. Fonduites buy those discounted ends and melt them
all together into mystery cheese glop, same as those fercocktah
mystery cheese balls.
wrote:
>On 4/28/2017 7:49 PM, penm...@aol.com wrote:
>> On Fri, 28 Apr 2017 10:26:13 -0700 (PDT), dsi1 <dsi...@yahoo.com>
>> wrote:
>>>>> Let's face it, folks here revel in being behind the times.
>>>>
>>>> How is mackerel shioyaki NOT behind the times? Why is that a
>>>> classic, yet foods that haoles have enjoyed all their lives
>>>> "behind the times"?
>>>>
>>>> Really, you're just being an asshole about this.
>>>>
>>>> Cindy Hamilton
>>>
>>> You seem to lack the least bit of common sense. Shioyaki is a basic way of cooking fish in Japan,
>
>He seems to forget he's not in Japan. And hey, the Japanese didn't win
>that war.
>
>> fondue was just another fad in the US. My comments are only about the US
>
>He also forgets the islands of Hawaii have been a part of the United
>States since 1959.
>
>> Um, fondue was popularized in Europe, fondue is French:
>> https://www.merriam-webster.com/dictionary/fondue
>> Very few Americans do fondue, not many have.
>>
>Uh... the fondue I've made is Swiss. Made with gruyere cheese. Oh, and
>the garlic rubbed inside the pot is essential. Here's a video example:
>
>http://www.foodandwine.com/recipes/classic-swiss-cheese-fondue
>
>Or you could check this recipe:
>
>http://www.food.com/recipe/authentic-original-traditional-swiss-fondue-old-world-recipe-53057
>
>Sheldon, I doubt you have ever made or tasted a classic Swiss fondue.
into Cheese Whiz. Fonduites buy those discounted ends and melt them
all together into mystery cheese glop, same as those fercocktah
mystery cheese balls.
Wayne Boatwright
Apr 28, 2017, 10:58:21 PM4/28/17
to
On Fri 28 Apr 2017 06:44:51p, jmcquown told us...
There was a really great fondue restaurant in Bath, Ohio, but that
was a good 40 years ago. They served a couple of different cheese
fondues, also beef and seafood fondues, and chocolate fondue. We
generally went with a party of 6-8 people. I still have both of my
fondue pots, along with sets of 2-pronged forks. We usually had a
cheese fondue and beef fondue with assorted dipping sauces for the
meat.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
was a good 40 years ago. They served a couple of different cheese
fondues, also beef and seafood fondues, and chocolate fondue. We
generally went with a party of 6-8 people. I still have both of my
fondue pots, along with sets of 2-pronged forks. We usually had a
cheese fondue and beef fondue with assorted dipping sauces for the
meat.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
penm...@aol.com
Apr 28, 2017, 11:05:40 PM4/28/17
to
On Fri, 28 Apr 2017 20:40:04 -0400, jmcquown <j_mc...@comcast.net>
wrote:
I use lemons for cooking, those will probably not last the month. One
large lemon lasts six days of drinks. Tonight's dinner was a salad, a
quarter lemon was added to the bottled Italian dressing. Was a good
salad, with veggies and boiled spuds and canned black beans too. More
than enough for the next two days... we like raw veggie salads. We
don't eat meat every day. During winter when our garden
is over our majer market purchase is produce
wrote:
large lemon lasts six days of drinks. Tonight's dinner was a salad, a
quarter lemon was added to the bottled Italian dressing. Was a good
salad, with veggies and boiled spuds and canned black beans too. More
than enough for the next two days... we like raw veggie salads. We
don't eat meat every day. During winter when our garden
is over our majer market purchase is produce
dsi1
Apr 29, 2017, 12:41:25 AM4/29/17
to
On Friday, April 28, 2017 at 1:50:04 PM UTC-10, Sheldon wrote:
>
> Um, fondue was popularized in Europe, fondue is French:
> https://www.merriam-webster.com/dictionary/fondue
Well, I'm sure glad we got that out of the way!
>
> Um, fondue was popularized in Europe, fondue is French:
> https://www.merriam-webster.com/dictionary/fondue
> Very few Americans do fondue, not many have.
Bruce
Apr 29, 2017, 12:53:55 AM4/29/17
to
On Fri, 28 Apr 2017 21:41:16 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:
You're starting to sound exactly like somebody else.
wrote:
dsi1
Apr 29, 2017, 12:56:05 AM4/29/17
to
On Friday, April 28, 2017 at 6:53:55 PM UTC-10, Bruce wrote:
> On Fri, 28 Apr 2017 21:41:16 -0700 (PDT), dsi1 <dsi1yahoo.com>
Thanks - sometimes I think that I am getting to be exactly like somebody else. Am I going insane?
> On Fri, 28 Apr 2017 21:41:16 -0700 (PDT), dsi1 <dsi1yahoo.com>
Cindy Hamilton
Apr 29, 2017, 6:08:07 AM4/29/17
to
On Friday, April 28, 2017 at 6:38:26 PM UTC-4, dsi1 wrote:
> On Friday, April 28, 2017 at 8:39:20 AM UTC-10, Cindy Hamilton wrote:
> >
> > Fondue isn't just cheese. Just goes to show how little you know
> > about it, and how willing you are to talk out your ass.
> >
> > Honestly, if we were talking this way about loco moco, you'd
> > be all over us like white on rice (heh).
> >
> > Cindy Hamilton
>
> Beats the heck out of me where you get your silly girl notions. I understand that fondue comes in chocolate too. Other than that I draw a blank. Please enlighten me on this matter. I have had chocolate fondue in the form of the infamous chocolate waterfall - in Las Vegas no less. It seems rather unsanitary to me but I doubt that a chocolate waterfall ever killed anybody so that would be the important part.
>
> I have never claimed to be an expert in fondue. My simple statement was that fondue was a big fad in the late 60's and 70's. If you have any information to the contrary, you'd best spring that out. Otherwise, we got nothing to talk about.
Fondue can also be made with broth, oil, or wine as the heat-transfer
> On Friday, April 28, 2017 at 8:39:20 AM UTC-10, Cindy Hamilton wrote:
> >
> > Fondue isn't just cheese. Just goes to show how little you know
> > about it, and how willing you are to talk out your ass.
> >
> > Honestly, if we were talking this way about loco moco, you'd
> > be all over us like white on rice (heh).
> >
> > Cindy Hamilton
>
> Beats the heck out of me where you get your silly girl notions. I understand that fondue comes in chocolate too. Other than that I draw a blank. Please enlighten me on this matter. I have had chocolate fondue in the form of the infamous chocolate waterfall - in Las Vegas no less. It seems rather unsanitary to me but I doubt that a chocolate waterfall ever killed anybody so that would be the important part.
>
> I have never claimed to be an expert in fondue. My simple statement was that fondue was a big fad in the late 60's and 70's. If you have any information to the contrary, you'd best spring that out. Otherwise, we got nothing to talk about.
fluid. (I just learned about wine fondue this minute after looking
up fondue on Wikipedia. It really doesn't appeal to me.)
Cindy Hamilton
Dave Smith
Apr 29, 2017, 9:40:36 AM4/29/17
to
On 2017-04-28 9:44 PM, jmcquown wrote:
> On 4/28/2017 9:26 PM, Dave Smith wrote:
>>>
>>> Any of this can be done on a stovetop, BTW. No need for a specific
>>> Fondue pot. But for true fondue you will need some long handled forks
>>> for dipping the bread and/or meats (smoked sausage) into the hot
>>> melted cheese.
>>>
>>
>> Chop sticks would probably work. You need decent bread for dipping.
>>
>>
> Chop sticks? Did you just turn into dsl1?
Nope. Just pointing out that it is not absolutely necessary to have the
> On 4/28/2017 9:26 PM, Dave Smith wrote:
>>>
>>> Any of this can be done on a stovetop, BTW. No need for a specific
>>> Fondue pot. But for true fondue you will need some long handled forks
>>> for dipping the bread and/or meats (smoked sausage) into the hot
>>> melted cheese.
>>>
>>
>> Chop sticks would probably work. You need decent bread for dipping.
>>
>>
> Chop sticks? Did you just turn into dsl1?
long forks for a fondue. If someone has a pot and the ingredients they
do not need to be deterred by the lack of special forks.
> Why complicate things? Just
> use the long handled fork. And of course you need good (not merely
> decent) bread for dipping in hot melted cheese. :)
> I promise, if you make it from scratch using good quality cheese it
> wouldn't really be like that "stadium cheese sauce". Whatever that is.
and fairs. The put some nacho chips in a little cardboard box and pour
some insipid gooey cheese sauce over them.
jmcquown
Apr 29, 2017, 10:12:31 AM4/29/17
to
On 4/29/2017 9:40 AM, Dave Smith wrote:
> Have you never seen the sort of stuff they foist as nachos at stadium
> and fairs. The put some nacho chips in a little cardboard box and pour
> some insipid gooey cheese sauce over them.
>
I already answered that question. No. I have not ever bought or eaten
> Have you never seen the sort of stuff they foist as nachos at stadium
> and fairs. The put some nacho chips in a little cardboard box and pour
> some insipid gooey cheese sauce over them.
>
that sort of thing. I do know, It's NOT fondue.
Jill
Dave Smith
Apr 29, 2017, 10:37:15 AM4/29/17
to
of nacho cheese in a bag.
Gary
Apr 29, 2017, 10:46:28 AM4/29/17
to
with a meal and no beer with certain meals that people like to combine
it with. Water only for me with meals.
IMO, alcoholic beverages are best alone and not with food. It's a
separate thing to do for me.
Gary
Apr 29, 2017, 10:57:00 AM4/29/17
to
On 4/28/2017 9:44 PM, jmcquown wrote:
> I promise, if you make it from scratch using good quality cheese it
> wouldn't really be like that "stadium cheese sauce". Whatever that is.
Hi Jill. You should really stop criticizing "stadium cheese sauce" until
> I promise, if you make it from scratch using good quality cheese it
> wouldn't really be like that "stadium cheese sauce". Whatever that is.
you give it a try. It does have it's place in the culinary world. :-D
Dave Smith
Apr 29, 2017, 10:59:17 AM4/29/17
to
some drinks are better with some foods that others. Wings are a waste
of time without beer. Scandinavians like fish smorresbrod with beer and
schnapps.... both, not one or the other. I like Pilsners or light ales
with hamburgers. Full bodied red wines are good with beef and lamb. I
like some white wines with fish, but other whites don't pair as well.
You inability to pair your drinks with your food do not mean that
alcoholic drinks are never good with food.
Dave Smith
Apr 29, 2017, 11:03:34 AM4/29/17
to
be the fondue version of it. I realize that people who actually like
McDonalds food would probably love the stadium cheese sauce nachos. It
would be melted and thinned out Velveeta at best. The thing about
fondue is that it is one of those simple recipes that relies on good
quality ingredients. Otherwise, it's just cheese sauce.
Gary
Apr 29, 2017, 11:12:17 AM4/29/17
to
On 4/29/2017 10:59 AM, Dave Smith wrote:
> Wings are a waste of time without beer.
LOL! Wanna bet? Try some good wings sometime.
> Wings are a waste of time without beer.
Properly steamed and spiced crabs don't need beer either.
> You inability to pair your drinks with your food do not mean that
> alcoholic drinks are never good with food.
a buzz on to enjoy them. Or at least "cleanse your palette" from
inferior food.
With all meals, I prefer "nature's champagne" - nice cold water.
Dave Smith
Apr 29, 2017, 11:30:05 AM4/29/17
to
On 2017-04-29 11:12 AM, Gary wrote:
> On 4/29/2017 10:59 AM, Dave Smith wrote:
>> Wings are a waste of time without beer.
>
> LOL! Wanna bet? Try some good wings sometime.
> Properly steamed and spiced crabs don't need beer either.
>
>> You inability to pair your drinks with your food do not mean that
>> alcoholic drinks are never good with food.
>
> Pairing drinks with food means your food is inferior and you need to get
> a buzz on to enjoy them.
Having a glass of wine or a beer with a meal is hardly a matter of
> On 4/29/2017 10:59 AM, Dave Smith wrote:
>> Wings are a waste of time without beer.
>
> LOL! Wanna bet? Try some good wings sometime.
> Properly steamed and spiced crabs don't need beer either.
>
>> You inability to pair your drinks with your food do not mean that
>> alcoholic drinks are never good with food.
>
> Pairing drinks with food means your food is inferior and you need to get
> a buzz on to enjoy them.
getting a buzz on.
> Or at least "cleanse your palette" from inferior food.
Good pairings do not cleanse your palate. They compliment the food, and
vice versa.
> With all meals, I prefer "nature's champagne" - nice cold water.
Gary
Apr 29, 2017, 11:37:44 AM4/29/17
to
On 4/29/2017 11:30 AM, Dave Smith wrote:
>> With all meals, I prefer "nature's champagne" - nice cold water.
>
> Even with your beloved Big Macs?
None of my food needs the nasty taste of alcoholic beverages to enjoy.
>> With all meals, I prefer "nature's champagne" - nice cold water.
>
> Even with your beloved Big Macs?
even Big Macs.
penm...@aol.com
Apr 29, 2017, 11:41:35 AM4/29/17
to
date. Where she lived on Lung Guyland there was a restaurant named
Chicago's, she suggested we go there for nachos, and they were very
good.
Wayne Boatwright
Apr 29, 2017, 12:44:56 PM4/29/17
to
On Sat 29 Apr 2017 07:37:22a, Dave Smith told us...
What a disgusting thought. :-)
Wayne Boatwright
Apr 29, 2017, 12:57:52 PM4/29/17
to
On Sat 29 Apr 2017 07:56:48a, Gary told us...
Most likely it should be buried. :-)
Wayne Boatwright
Apr 29, 2017, 12:58:43 PM4/29/17
to
On Sat 29 Apr 2017 07:59:28a, Dave Smith told us...
As with 90% of what gets discussed in this group, it's all a matter
of personal preference. I no longer drink alcoholic beverages for
medical reasons, but when I did I enjoyed wines, various sorts of
beers, and hard liquors, eiher on the rocks or in cocktails.
However, I never enjoyed any of them with food. I have always
consumed a lot of liquid with my meals, particularly unsweetened iced
tea. I don't find drinking large quantities of any alcoholic
beverage very compatible with food.
of personal preference. I no longer drink alcoholic beverages for
medical reasons, but when I did I enjoyed wines, various sorts of
beers, and hard liquors, eiher on the rocks or in cocktails.
However, I never enjoyed any of them with food. I have always
consumed a lot of liquid with my meals, particularly unsweetened iced
tea. I don't find drinking large quantities of any alcoholic
beverage very compatible with food.
Dave Smith
Apr 29, 2017, 1:17:47 PM4/29/17
to
On 2017-04-29 12:55 PM, Wayne Boatwright wrote:
> On Sat 29 Apr 2017 07:59:28a, Dave Smith told us...
> On Sat 29 Apr 2017 07:59:28a, Dave Smith told us...
>> That is your personal feeling about it. Many people differ and
>> know that some drinks are better with some foods that others.
>> Wings are a waste of time without beer. Scandinavians like fish
>> smorresbrod with beer and schnapps.... both, not one or the other.
>> I like Pilsners or light ales with hamburgers. Full bodied red
>> wines are good with beef and lamb. I like some white wines with
>> fish, but other whites don't pair as well. You inability to pair
>> your drinks with your food do not mean that alcoholic drinks are
>> never good with food.
>>
>>
>>
>>
>
> As with 90% of what gets discussed in this group, it's all a matter
> of personal preference. I no longer drink alcoholic beverages for
> medical reasons, but when I did I enjoyed wines, various sorts of
> beers, and hard liquors, eiher on the rocks or in cocktails.
> However, I never enjoyed any of them with food. I have always
> consumed a lot of liquid with my meals, particularly unsweetened iced
> tea. I don't find drinking large quantities of any alcoholic
> beverage very compatible with food.
>
I never suggested drinking large quantities of alcoholic beverages with
>> know that some drinks are better with some foods that others.
>> Wings are a waste of time without beer. Scandinavians like fish
>> smorresbrod with beer and schnapps.... both, not one or the other.
>> I like Pilsners or light ales with hamburgers. Full bodied red
>> wines are good with beef and lamb. I like some white wines with
>> fish, but other whites don't pair as well. You inability to pair
>> your drinks with your food do not mean that alcoholic drinks are
>> never good with food.
>>
>>
>>
>>
>
> As with 90% of what gets discussed in this group, it's all a matter
> of personal preference. I no longer drink alcoholic beverages for
> medical reasons, but when I did I enjoyed wines, various sorts of
> beers, and hard liquors, eiher on the rocks or in cocktails.
> However, I never enjoyed any of them with food. I have always
> consumed a lot of liquid with my meals, particularly unsweetened iced
> tea. I don't find drinking large quantities of any alcoholic
> beverage very compatible with food.
>
food. That was a leap of logic Gary took when he talked about getting a
buzz on to enjoy food.
Wayne Boatwright
Apr 29, 2017, 1:19:59 PM4/29/17
to
On Sat 29 Apr 2017 10:17:59a, Dave Smith told us...
I know you weren't Dave, nor was I referring to Gary's comment. I
only mentioned my preference.
only mentioned my preference.
dsi1
Apr 29, 2017, 1:28:46 PM4/29/17
to
On Friday, April 28, 2017 at 3:02:01 PM UTC-10, Jill McQuown wrote:
>
> He seems to forget he's not in Japan. And hey, the Japanese didn't win
> that war.
>
You seem to forget that our war with Japan started in Hawaii when they attacked us. My dad's high school class, and others on this rock, spent their time during the war preparing the coasts for a Japanese invasion that never came. You seem to forget that it was our asses on the line.
>
> He seems to forget he's not in Japan. And hey, the Japanese didn't win
> that war.
>
Thanks for informing us that the Japanese didn't win the war. What you seem to forget is that the war is over.
What you don't know is that it's our asses on the line with this Trump/Un biggest dick contest, not yours. Show some respect man!
dsi1
Apr 29, 2017, 1:30:48 PM4/29/17
to
https://www.youtube.com/watch?v=7I42Z2QKvOo
jmcquown
Apr 29, 2017, 1:35:05 PM4/29/17
to
On 4/29/2017 12:57 PM, Wayne Boatwright wrote:
> On Sat 29 Apr 2017 07:56:48a, Gary told us...
>
>> On 4/28/2017 9:44 PM, jmcquown wrote:
>>> I promise, if you make it from scratch using good quality cheese
>>> it wouldn't really be like that "stadium cheese sauce". Whatever
>>> that is.
>>
>> Hi Jill. You should really stop criticizing "stadium cheese sauce"
>> until you give it a try. It does have it's place in the culinary
>> world. :-D
>>
>>
>>
>
> Most likely it should be buried. :-)
>
I couldn't use the word "culinary" in the same sentence with "stadium
> On Sat 29 Apr 2017 07:56:48a, Gary told us...
>
>> On 4/28/2017 9:44 PM, jmcquown wrote:
>>> I promise, if you make it from scratch using good quality cheese
>>> it wouldn't really be like that "stadium cheese sauce". Whatever
>>> that is.
>>
>> Hi Jill. You should really stop criticizing "stadium cheese sauce"
>> until you give it a try. It does have it's place in the culinary
>> world. :-D
>>
>>
>>
>
> Most likely it should be buried. :-)
>
cheese sauce" with a straight face. :)
Jill
penm...@aol.com
Apr 29, 2017, 1:36:55 PM4/29/17
to
first cocktail of the day is after dinner and after I do the dishes
and clean up the kitchen. Only then will I prepare my cocktail and
have it at my PC... about half the time I'll have a second. With
meals I prefer my filtered water with a twist (a small strip of citrus
rind), no ice either. Even at restaurants I'd have a cocktail before
the meal and sometimes another after, but not with food. I don't
drink much water with a meal either, when I'm eating I'm not
drinking... I'd find it very strange to have a beverage with my soup.
In Chinese restaurants the first thing brought to the table is a pot
of tea, I'd have a couple of the small cups while waiting for my first
course, typically soup. At the Chinese restaurants I've been to the
next course doesn't arrive until a few minutes passes since the
preceeding course, so I'll have another cup of tea between courses.
The only time I ever drink tea is at a Chinese restaurant.
jmcquown
Apr 29, 2017, 2:25:55 PM4/29/17
to
On 4/29/2017 11:12 AM, Gary wrote:
> On 4/29/2017 10:59 AM, Dave Smith wrote:
>> Wings are a waste of time without beer.
>
> LOL! Wanna bet? Try some good wings sometime.
> Properly steamed and spiced crabs don't need beer either.
>
I never did understand the propensity for adding beer to a pot of
> On 4/29/2017 10:59 AM, Dave Smith wrote:
>> Wings are a waste of time without beer.
>
> LOL! Wanna bet? Try some good wings sometime.
> Properly steamed and spiced crabs don't need beer either.
>
steaming crabs.
Jill
jmcquown
Apr 29, 2017, 2:27:49 PM4/29/17
to
Jill
graham
Apr 29, 2017, 2:32:58 PM4/29/17
to
On 2017-04-29 10:55 AM, Wayne Boatwright wrote:
I don't find drinking large quantities of any alcoholic
> beverage very compatible with food.
>
A few years ago when a friend was visiting, I opened a good Bordeaux
I don't find drinking large quantities of any alcoholic
> beverage very compatible with food.
>
(Ch. Gruaud-Larose) to go with grilled lamb chops. It complimented the
food very well, after all, it is a classic combination. To finish off
the bottle, I brought out some 5yr old cheddar. The flavours of both the
cheddar and the wine "exploded" in the mouth and my friend still speaks
of that experience.
Graham
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