On Fri 19 Sep 2008 12:56:21p, Dimitri told us...

>
> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Fri 19 Sep 2008 11:26:00a, Dimitri told us...
>>
>>> Taste memories are strange - My first experience with Welsh Rarebit was
>>> a place on Wilshire Blvd in LA called Rand's Roundup and they had a
>>> Sunday Brunch. This of course was in the late 40's or early 50's.
>>> Rarebit was a popular item at that time. I'll bet some of the
cookbooks
>>> from that era would help with proper recipes. I'll search my data
base.
>>
>> My first experience with Welsh Rarebit was the one I wrote about at
>> Halle's, and I've never had better. However, the time frame is
different
>> from yours. The first time I had it as in the mid 60's.
>>
>> I have a good collection of cookbooks from that period, but haven't the
>> time today to really search, as I'm working from home and have a tough
>> assignment.
>>
>>> If you look at the Old cookbook site and do a search you'll find 30 or
>>> so recipes. I used to add a small amount of Worcestershire. The other
>>> "Problem" for me is the Sharp cheddar. In my experience the sharper
the
>>> cheese the more it separated when melted which may be why a chafing
dish
>>> and slow heat is used.
>>
>> I did find a recipe adapted by Mark Bittman that looked interesting, but
I
>> might adjust the cayenne and Worcestershire sauce down a bit. Recipe
>> below.
>>
>>> Is there a difference between a fondue and Welsh Rarebit? I think not.
>>> A good fondue uses potato flour or some starch to act as a binder.
>>> Maybe that starch technique needs to be applied.
>>
>> I agree. They are basically the same. In the following recipe, up to
the
>> point of adding the cheese, I would cook as instructed, but then
transfer
>> to a double boiler and then begin adding and melting the cheese. I've
had
>> much better results in creating and maintaining a smooth texture in a
>> double boiler.
>>
>> What do you think of this one? It seems to have all the flavor
>> components,
>> although I may find in experimenting with it that I'll want to adjust
some
>> of the flavors to match my "memory". Yes, taste memories are strange.
>>
>> Ingredients
>> 2 tablespoons butter
>> 2 tablespoons flour (could use potato flour)
>> 1 tablespoon mustard powder, or to taste
>> 1/2 teaspoon cayenne, or to taste
>> 3/4 cup strong dark beer, like Guinness
>> 2 tablespoons Worcestershire sauce, or to taste
>> 1 pound Cheddar, Double Gloucester or other English cheese (or other
good
>> semi-hard cheese, like Comté or Gruyère, or a mixture), grated
>> (I would probably use all Cheddar)
>>
>> Method
>> 1. Put butter in a saucepan over medium heat and, as it melts, stir in
>> flour. Continue to cook, stirring occasionally, until golden brown and
>> very
>> fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in
beer
>> and Worcestershire sauce.
>>
>> 2. When mixture is uniform, turn heat to low and stir in cheese, again
>> stirring until smooth.
>>
>> --
>> Wayne Boatwright
>
>
> Looks great - I wonder how the Double Gloucester with chives would work?

Probably very good, but I probably couldn't find it here. It also wouldn't
duplicate what I'm trying for.

> I also wonder if Guinness is a little too heavy.

It might be. Still, worth a try. You may be right about using ale.

> I'll have to try it -
>
> I posted a few more :-)

Thanks!

--
Wayne Boatwright

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Date: Friday, 09(IX)/19(XIX)/08(MMVIII)
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