Where is everyone #5

Czar_Zero · Nov 26, 2019

Rugerfan said: ↑

View attachment 310669 Was a touch white on the west coast today.
Click to expand...

Ah, yes Snowmageddon The Snowpocalypse Winter Typhoon Bomb 2019.

Hurricane69 · 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...

Thanks!!

Savigoun is what I usually drink and cook with and love gruyere...never heard of the other.

This was big at some of the nicer weddings back when we dj'd...I usually never had time to partake.

We did used to have fodue with the oil when I was young. I think the set is still on top of the fridge at my parents.

stwik · Nov 26, 2019

Czar_Zero said: ↑

Ah, yes Snowmageddon The Sonowpocalypse Winter Typhoon Bomb 2019.
Click to expand...

I wanna see some clear roads later this week. Get the Ford out there with a plow on it, cmon bud.

pushbroom · Nov 26, 2019

singlescrewshaker said: ↑

@jamespmack
These are the old style rocker adjuster screws with clip right?
Pretty wild, I think it was @pushbroom that said they been discontinued for ~20 years? How they survived, I don't know..?
]
Click to expand...

Not me. My Detroit knowledge won't fill a shotglass

Tug Toy · 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...

This recipe is copied and stored for future use.

Czar_Zero · Nov 26, 2019

stwik said: ↑

I wanna see some clear roads later this week. Get the Ford out there with a plow on it, cmon bud.
Click to expand...

On it...

"The End of Times" is supposed to be over tomorrow, so if you're not headed up this way till Thursday you'll be fine. Weather guessers are calling for sun, and then back to the usual rain for the weekend.

Oxbow · Nov 26, 2019

Hurricane69 said: ↑

Thanks!!

Savigoun is what I usually drink and cook with and love gruyere...never heard of the other.

This was big at some of the nicer weddings back when we dj'd...I usually never had time to partake.

We did used to have fodue with the oil when I was young. I think the set is still on top of the fridge at my parents.
Click to expand...

I'm sure straight Gruyere would be great, but mom always mixed them so that's what I do.

Oxbow · Nov 26, 2019

Tug Toy said: ↑

This recipe is copied and stored for future use.
Click to expand...

Oh, I almost forgot. It is required to be drinking what's left in the bottle while stirring the pot!

rank · Nov 26, 2019

Hurricane69 said: ↑

Had to fix that .... .349-.350
Click to expand...

Seems like a lot. What engine is that?

Oxbow · Nov 26, 2019

rank said: ↑

Seems like a lot. What engine is that?
Click to expand...

5EK I think.

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