Where is everyone #5

SL3406 · Nov 26, 2019

Hurricane69 said: ↑

Was gonna set it but it's been raining all afternoon and it's grass in front of my shop ....to slick for my forklift so can't put it in from the front. Have to go get the cherry picker and put it in from the side.... it's locked in a shop at a friend's house.

Try again tomorrow.
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Make sure you remember to install the plug for the oil gallery in the front of the head. It's behind the front cover when the head is installed, and creates a very large puddle in the shop if you leave it out....

PoleCrusher · Nov 26, 2019

stwik said: ↑

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

OLDSKOOLERnWV · Nov 26, 2019

Even a old bucket of bolts needs the dust knocked off occasionally.....

Rugerfan · Nov 26, 2019

Was a touch white on the west coast today.

cke · Nov 26, 2019

Oxbow said: ↑

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!
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That sounds pretty good. I love my Dairy. According to my Dr. maybe a little to much

Oxbow · Nov 26, 2019

Oxbow said: ↑

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!
Click to expand...

Edit to add: you can add more wine or cheese to get the consistency right during the process, which is why I really don't know what quantity of each to start with. I'm sure you could google some recipes to get the right proportions.

TripleSix · Nov 26, 2019

stwik said: ↑

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

I don’t know. Haven’t been in that area in a bit. Thanks for the recommendation...it’s hard finding good Cue.

Oxbow · Nov 26, 2019

johndeere4020 said: ↑

I thanked this but it feels wrong to thank it. Sorry for your loss, honestly.
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X2

Hurricane69 · Nov 26, 2019

SL3406 said: ↑

Make sure you remember to install the plug for the oil gallery in the front of the head. It's behind the front cover when the head is installed, and creates a very large puddle in the shop if you leave it out....
Click to expand...

It's on the bench with the other parts. Made sure today I had the new o rings. I actually took pictures of both ends of the block and the side before removing fittings and plugs.

My memory is terrible so I use whatever I can..... hopefully it's enough.

You need to quit making a mess..lol

SL3406 · Nov 26, 2019

Hurricane69 said: ↑

You need to quit making a mess..lol
Click to expand...

It's hard to remember everything when you only build one every few years. That plug is a mistake you only make once though....lol

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