Where is everyone #5

Newborn sold out, Indian ran now from what I hear. Might walk over after a bit and see if it's changed.

 

I took that to mean something else. Maybe I misunderstood.

 

When you want to be the cool kid but need that extra 0.2 MPG to stay in the profit.......

 

Ive got the $35 walmart poverty plan and have youtubed up a bit too much data this month. They seem to throttle you back to the HTML zone for a while when you do that. I busted out my bottle torch and condiment packet collection for some sleeper gormet and doodling on actual paper with one of those old yellow wooden graphite sticks.

 

Any of you guys happen to have the part number for those fiber washers?

 

Curses! They had a nice operation. Biggest parking lot on 20, chrome shop, decent restaurant, decent mechanics shop. Now, all they will have is cigarettes, items used to smoke crack, and malt liquor.

 

Oh and i have dated a ton of internet women.. 2 wives i met online. And actually a lot of my long term friends now that i think about it. Used to be in 4wd clubs that were basically good excuses to burn stuff and drink. Events were all obviously online so youd be meeting electronic strangers youd known forever. Probably like TTR.

10 yrs with this wife. Met her on plenty of fish.. We call it plenty of bish. I threaten to throw her back and catch another now and then.

 

Might need it, just watched the guy next to me almost get his hood took off. And there's all the room in the world to back into a spot here, just makes no sense why these guys always think they gotta get so close.

 

isn’t there a bbq stand out front? Don’t think it was ever owned by Newborn but was a nice little place nonetheless.

 

My family spent a year in Europe in 67/68, 6 months of which we lived in a little farming town in Switzerland by the name of Buchberg. While there my mom decided that she would learn to make cheese fondue and we had it every Saturday.

Anyway, there are a variety of recipes, some of which include Kirsch (alcoholic cherry liqueur). I don't know any of the recipes and just make it the way mom taught me.

Ingredients that I use:
Clove of garlic.
Bottle of dry white wine like a Sauvignon Blanc. The wine really makes the meal, and you might enjoy using a sweeter wine like Riesling, but I like the tang or bite of the drier wine.
Gruyere and Emanthaler swiss cheese. Safeway Stores actually had a store brand swiss cheese that made decent fondue, but for the real thing splurge on imported.
Cornstarch
Baguette French bread

Prepare your cheese by cutting it into small cubes. I don't know exactly how much cheese to use, and it really doesn't matter as long as you have enough. We usually get about 4 packs of each, and I suppose they are about 6oz. per pack. You probably want to have at least 4oz. per person. Dump some cornstarch in a brown paper bag and put the cheese cubes in the bag and shake it up. This will coat the cubes and provide the proper amount of cornstarch.

You want bread with a stout crust. Cut the bread into about inch cubes trying to get crust on one side of each piece. This is why baguette loaves work well.

We usually make it in a regular pot on the stove and then transfer it to a fondue pot. You really don't need a fondue pot, but you do need to keep heat under it while eating to keep the cheese melted.

Take the garlic clove and rub it all over the pot so the garlic oil coats the pot.

Pour the wine into the pot. I will usually start with 2/3 of a bottle, but we are usually feeding quite a few people. You might start with say a third of a bottle if there are 4 or less people. Heat the wine until it starts to boil. Begin adding cheese a few pieces at a time while stirring constantly. Keep adding cheese until you get a thick consistency.

Transfer to fondue pot and enjoy!

The way we learned in Switzerland is to push the fork ( fondue forks really help) through the piece of bread and out through the crust. This helps to prevent losing your bread in the cheese. Put the forkful of bread into the cheese and stir in a figure 8 motion a time or two, then spin the fork a bit after removing it from the cheese but before the trip to your plate, then in the mouth it goes! Grab another piece and politely wait your turn to return to the pot.

Enjoy!