Wayne Boatwright wrote:
> On Wed 05 Mar 2008 10:06:21p, zxcvbob told us...
>

>>
>> I recently figured out a Martini that I like: 1/2 ounce of sweet
>> vermouth, 1/2 oz of dry vermouth, and a whole bunch of ice cold gin.
>> The sweet vermouth makes all the difference.
>>
>> Bob
>>
>
> That one has a name... Perfect Martini
>

This sounds good. I like a Martini on occasion. I also like to add a
little of the liquid from the olive jar. Does that make it a Dirty
Martini??

-Tracy

On Wed, 05 Mar 2008 14:31:44 -0600, Melba's Jammin'
> wrote:

>In article 4>,
> Wayne Boatwright > wrote:
>
>> On Wed 05 Mar 2008 10:16:04a, Melba's Jammin' told us...
>
>> >> chipotle cheese fondue Gourmet | January 1995
>> > (snips)
>> >> 3 canned whole chipotle chilies in adobo*, *available at Hispanic
>> >> markets and some specialty foods shops
>> >
>> > Oh, how times change. ;-)
>>
>> And not always for the better, and this from *Gourmet* magazine!
>
><g> I was remarking on the need to explain where one could find
>chipotles -- now a stock item in any big supermarket. No longer
>relegated to an ethnic-clientele market or to a specialty shop.

white people be catchin' on fast.

your pal,
blake

On Wed, 5 Mar 2008 13:21:25 -0500, "jmcquown" >
wrote:

>
>"raymond" > wrote in message
.. .
>> On Wed, 5 Mar 2008 08:13:30 -0500, "jmcquown" >
>> wrote:
>>
>>
>>
>>>liquid you puree the beans in LOL) Let's forget, for a moment, about the
>>>reduced-fat cheddar... why on earth would anyone add pureed BEANS to
>>>fondue?!!!
>>>
>> IMO it's because a couple of generations have grown up with all
>> combinations of cheese and bean dips and they associate the two. To my
>> 20-year-old college student, a fondue is a dip and nothing more, and a
>> fondue pot is a way to keep it warm. Her favorite "fondue" is a jar of
>> Tostitos salsa, a jar of Tostitos queso, and two cans of Old El Paso
>> refried beans dumped into her fondue pot and dipped with Scoops.
>>
>Heh. That's just hot bean & cheese dip. I do hope you're correcting her
>misconceptions
>
>Jill

no sense in being polite and holding his tongue or anything.

your pal,
blake

On Wed, 05 Mar 2008 11:24:43 -0600, Melba's Jammin'
> wrote:

>In article >,
> Goomba38 > wrote:
>
>> Gads! I've never heard of fondue using Cheese Whiz or American Cheese!!
>> What's wrong with real Swiss cheese (any of them) and white wine....a
>> classic fondue, not a fast food cheese sauce?
>
>I'm just going to take a stab he Price of Cheez (get it right, eh?)
>Whiz vs. Real Swiss and Real Emmentaler. A certain amount of surety in
>the outcome (smooth and creamy)? A certain measure of laziness couples
>with a lack of confidence in skills and ability? A generation that
>grew up on fast food? Just some thoughts.

or maybe they like it.

your pal,
blake

On Wed, 5 Mar 2008 19:24:41 +0100, "Michael Kuettner"
> wrote:

>
>"Nathalie Chiva" schrieb :
><snip>
>> Oh no! Take real good cheese, please please please, and why on earth
>> put onion and celery in chesse fondue? As for butter... Sorry, but
>> being Swiss, I can only shudder. I won't give you a recipe because I
>> see other posters have already given you several that seem perfectly
>> good ones.
>>
>> Nathalie in Switzerland
>
>This recipe was developed by the KGB to break members of the
>Swiss Secret Service.
>AFAIK, everyone talked after being force-fed two mouthfulls ...
>(You didn't hear that from me)
>
>Gruezi,
>
>Michael Kuettner
>

this is known as being cheeseboarded.

your pal,
blake

On Wed, 05 Mar 2008 20:02:12 -0800, Leonard Blaisdell
> wrote:

>In article >, sf wrote:
>
>> I never understand this rubbing thing with garlic. I can't taste it
>> when I do that. Are other people's taste buds so refined, they can
>> taste such a small hint of garlic?
>
>Apparently. I can't even taste it on bruschetta. I love garlic, but I
>don't notice or appreciate the cachet of rub-on garlic either. I think I
>ought to. I just don't.
>
>leo

it does sound a little like whispering 'vermouth' over a glass of gin,
doesn't it?

your pal,
blake

On Thu, 6 Mar 2008 11:06:11 GMT, Janet Baraclough
> wrote:

>The message >
>from sf contains these words:
>
>> On Wed, 5 Mar 2008 17:03:20 +0100, "Michael Kuettner"
>> > wrote:
>
>> >Rub the fondue pot with garlic.
>
>> I never understand this rubbing thing with garlic. I can't taste it
>> when I do that. Are other people's taste buds so refined, they can
>> taste such a small hint of garlic?
>
> I can, easily. Are you using a cut edge of fresh raw garlic?
>
> Smokers, and elderly people, often have a weaker sense of taste and smell.
>
> Janet

i just stick a clove a garlic up my nose.

your pal,
blake

In article >,
blake murphy > wrote:

> On Wed, 05 Mar 2008 11:24:43 -0600, Melba's Jammin'
> > wrote:

> >I'm just going to take a stab he Price of Cheez (get it right, eh?)
> >Whiz vs. Real Swiss and Real Emmentaler. A certain amount of surety in
> >the outcome (smooth and creamy)? A certain measure of laziness couples
> >with a lack of confidence in skills and ability? A generation that
> >grew up on fast food? Just some thoughts.
>
> or maybe they like it.
>
> your pal,
> blake

There is always that. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor - surgery is tomorrow

blake murphy wrote:
> On Thu, 6 Mar 2008 11:06:11 GMT, Janet Baraclough
> > wrote:
>
>> The message >
>> from sf contains these words:
>>
>>> On Wed, 5 Mar 2008 17:03:20 +0100, "Michael Kuettner"
>>> > wrote:
>>
>>>> Rub the fondue pot with garlic.
>>
>>> I never understand this rubbing thing with garlic. I can't taste it
>>> when I do that. Are other people's taste buds so refined, they can
>>> taste such a small hint of garlic?
>>
>> I can, easily. Are you using a cut edge of fresh raw garlic?
>>
>> Smokers, and elderly people, often have a weaker sense of taste and
>> smell.
>>
>> Janet
>
> i just stick a clove a garlic up my nose.
>
> your pal,
> blake

<G>

blake murphy wrote:

> >I'm just going to take a stab he Price of Cheez (get it right, eh?)
> >Whiz vs. Real Swiss and Real Emmentaler. A certain amount of surety in
> >the outcome (smooth and creamy)? A certain measure of laziness couples
> >with a lack of confidence in skills and ability? A generation that
> >grew up on fast food? Just some thoughts.
>
> or maybe they like it.

That should not be a surprise. There are a lot of people out there who argue
about how makes the best burgers.....McDonalds or Burger King.

On Thu 06 Mar 2008 09:16:37a, Tracy told us...

>
>
> Wayne Boatwright wrote:
>> On Wed 05 Mar 2008 10:06:21p, zxcvbob told us...
>>
>
>>>
>>> I recently figured out a Martini that I like: 1/2 ounce of sweet
>>> vermouth, 1/2 oz of dry vermouth, and a whole bunch of ice cold gin.
>>> The sweet vermouth makes all the difference.
>>>
>>> Bob
>>>
>>
>> That one has a name... Perfect Martini
>>
>
> This sounds good. I like a Martini on occasion. I also like to add a
> little of the liquid from the olive jar. Does that make it a Dirty
> Martini??
>
> -Tracy
>

Yes.

--
Wayne Boatwright
-------------------------------------------
Thursday, 03(III)/06(VI)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 3dys 12hrs 20mins
-------------------------------------------
A friend in need is someone to avoid.
-------------------------------------------

"blake murphy" > wrote in message
...
> On Wed, 5 Mar 2008 13:21:25 -0500, "jmcquown" >
> wrote:
>
>>
>>"raymond" > wrote in message
. ..
>>> On Wed, 5 Mar 2008 08:13:30 -0500, "jmcquown" >
>>> wrote:
>>>
>>>
>>>
>>>>liquid you puree the beans in LOL) Let's forget, for a moment, about
>>>>the
>>>>reduced-fat cheddar... why on earth would anyone add pureed BEANS to
>>>>fondue?!!!
>>>>
>>> IMO it's because a couple of generations have grown up with all
>>> combinations of cheese and bean dips and they associate the two. To my
>>> 20-year-old college student, a fondue is a dip and nothing more, and a
>>> fondue pot is a way to keep it warm. Her favorite "fondue" is a jar of
>>> Tostitos salsa, a jar of Tostitos queso, and two cans of Old El Paso
>>> refried beans dumped into her fondue pot and dipped with Scoops.
>>>
>>Heh. That's just hot bean & cheese dip. I do hope you're correcting her
>>misconceptions
>>
>>Jill
>
> no sense in being polite and holding his tongue or anything.
>
> your pal,
> blake

Maybe you like the idea that college kids think queso, salsa and refried
beans is fondue. I prefer to think they're old enough to appreciate
learning what traditional fondue is even if they never taste it.

Jill

sf wrote:
> On Wed, 5 Mar 2008 17:03:20 +0100, "Michael Kuettner"
> > wrote:
>
>> Rub the fondue pot with garlic.
>
> I never understand this rubbing thing with garlic. I can't taste it
> when I do that. Are other people's taste buds so refined, they can
> taste such a small hint of garlic?
>

Not mine.

sf wrote:

> >Rub the fondue pot with garlic.
>
> I never understand this rubbing thing with garlic. I can't taste it
> when I do that. Are other people's taste buds so refined, they can
> taste such a small hint of garlic?

Rubbing something with a clove of raw garlic is not a small hint. That
can be pretty potent. I would think that it would give a good dose of
garlic juice without having to worry about cooking chunks of it and
having it develop a bitter taste.

On Wed, 05 Mar 2008 20:09:25 -0500, Dave Smith
> wrote:

>Melba's Jammin' wrote:
>
>> True, but I'll bet it's still cheaper than an equivalent amount of
>> emmentaler or gruyere.
>>
>
>True enough. Hot dogs are a lot cheaper than steak.

Not these:

http://secure.cartsvr.net/catalogs/c...prodid=2051342

Lou

On Thu, 6 Mar 2008 06:56:20 -0500, "jmcquown" >
wrote:


>The Melting Pot is still in business? Too funny! (and way overpriced, from
>what I've gathered.)

Melting pot sucks. Here's a great place. Same money and 100x better.

http://www.gejascafe.com/

Lou

"Michael \"Dog3\"" > wrote in
.121:

> Leonard Blaisdell > dropped this

>> Torch me as well. The best grilled cheese sandwiches are made
>> with Velveeta.
>
> <swoon>... oh mi! Another Velveeta Head
>
> Michael

Another VH here.

On Thu, 06 Mar 2008 07:22:40 -0500, Goomba38 >
wrote:

>sf wrote:
>> I'm not sure I'd ever make a cheddar cheese fondue, but I wouldn't be
>> opposed to dunking chunks of tart apple, firm pear, potato or ham in
>> it if I did. Does cheddar cheese fondue ever call for beer?
>
>Isn't that the basis of Welsh Rarebit?

Welsh Rarebit is only a legend for me. I've never even seen one.

--
See return address to reply by email
remove the smile first

On Thu, 06 Mar 2008 19:51:28 -0800, sf wrote:

>On Thu, 06 Mar 2008 07:22:40 -0500, Goomba38 >
>wrote:
>
>>sf wrote:
>>> I'm not sure I'd ever make a cheddar cheese fondue, but I wouldn't be
>>> opposed to dunking chunks of tart apple, firm pear, potato or ham in
>>> it if I did. Does cheddar cheese fondue ever call for beer?
>>
>>Isn't that the basis of Welsh Rarebit?
>
>Welsh Rarebit is only a legend for me. I've never even seen one.

Well, if you can or will make one, you can see it.

Supposed to be very good..and rather easy.

Christine

On Thu, 06 Mar 2008 17:07:28 GMT, blake murphy >
wrote:

>On Thu, 6 Mar 2008 11:06:11 GMT, Janet Baraclough
> wrote:
>
>>The message >
>>from sf contains these words:
>>
>>> On Wed, 5 Mar 2008 17:03:20 +0100, "Michael Kuettner"
>>> > wrote:
>>
>>> >Rub the fondue pot with garlic.
>>
>>> I never understand this rubbing thing with garlic. I can't taste it
>>> when I do that. Are other people's taste buds so refined, they can
>>> taste such a small hint of garlic?
>>
>> I can, easily. Are you using a cut edge of fresh raw garlic?
>>
>> Smokers, and elderly people, often have a weaker sense of taste and smell.
>>
>> Janet
>
>i just stick a clove a garlic up my nose.
>
<SNORK> Considering most of our tasting is done with our noses, it
actually makes sense. I never thought about snorting garlic, but I'd
probably like it better than the alternative.

Your one liners are always good for a laugh. How do you think of this
stuff? I hope you're also profiting from your "talent".

--
See return address to reply by email
remove the smile first

On Thu, 06 Mar 2008 09:10:30 -0500, Goomba38 >
wrote:

>James Silverton wrote:
>> sf wrote on Wed, 05 Mar 2008 19:42:29 -0800:
>>
>> ??>> Rub the fondue pot with garlic.
>>
>> s> I never understand this rubbing thing with garlic. I can't
>> s> taste it when I do that. Are other people's taste buds so
>> s> refined, they can taste such a small hint of garlic?
>>
>> De gustibus of course but it does make a tastable difference for some of
>> us!
>>
>Perhaps some of us use more or a larger cut clove than others too?
>It is good rubbed inside a salad bowl also.

That's another one I've never understood.

--
See return address to reply by email
remove the smile first

On Thu, 06 Mar 2008 17:43:19 -0500, Dave Smith
> wrote:

>sf wrote:
>
>> >Rub the fondue pot with garlic.
>>
>> I never understand this rubbing thing with garlic. I can't taste it
>> when I do that. Are other people's taste buds so refined, they can
>> taste such a small hint of garlic?
>
>Rubbing something with a clove of raw garlic is not a small hint. That
>can be pretty potent. I would think that it would give a good dose of
>garlic juice without having to worry about cooking chunks of it and
>having it develop a bitter taste.
>
All I can say is "Wow". Maybe the people who think rubbing (or
waving) a raw clove of garlic over something to impart flavor are of
predominantly English ancestry?

sf
who is too, but what other explanation is there?

--
See return address to reply by email
remove the smile first

Wayne Boatwright wrote:
> On Wed 05 Mar 2008 10:06:21p, zxcvbob told us...
>
>> Melba's Jammin' wrote:
>>> In article 4>,
>>> Wayne Boatwright > wrote:
>>>
>>>> As with the idiotic variations on the Martini, it shouldn't even share
>>>> the same name.
>>> Hear, hear!
>>>
>>>> Unfortunately, these *******izations will go down in history.
>>>> This is not to say that some of them aren't good, but they bare no
>>>> resemblance to the name.
>>> I salute you, Sir. Just wave the bottle of vermouth over my glass of
>>> gin, please.
>>
>> I recently figured out a Martini that I like: 1/2 ounce of sweet
>> vermouth, 1/2 oz of dry vermouth, and a whole bunch of ice cold gin.
>> The sweet vermouth makes all the difference.
>>
>> Bob
>>
>
> That one has a name... Perfect Martini
>


But if you ask for that at most bars, I'll bet you get a martini glass
full of gin (or vodka) *maybe* with an olive dipped in vermouth.

Bob

On Wed, 05 Mar 2008 20:23:26 -0500, Dave Smith
> wrote:

>James Silverton wrote:
>
>>
>>
>> It can be an expensive custom but I did not mention
>> Swiss-produced wine! Imported stuff can be a lot cheaper as I
>> remember. Swiss wine is pleasant but hardly worth the prices,
>
>We spent a few days with relatives in Switzerland. He was British ad she
>was French. They served French and German wines and said that the Swiss
>wines were not very good.

Ahem...
http://www.vinessence.ca/index.php?id=92

I agree that Swiss wine can be expensive, but they can also be very
good... Switzerland is far from representing 10% of the world wine
production, but it does get 10% of medal in international wine
competitions.

Nathalie in Switzerland

On Wed, 5 Mar 2008 19:24:41 +0100, "Michael Kuettner"
> wrote:

>
>"Nathalie Chiva" schrieb :
><snip>
>> Oh no! Take real good cheese, please please please, and why on earth
>> put onion and celery in chesse fondue? As for butter... Sorry, but
>> being Swiss, I can only shudder. I won't give you a recipe because I
>> see other posters have already given you several that seem perfectly
>> good ones.
>>
>> Nathalie in Switzerland
>
>This recipe was developed by the KGB to break members of the
>Swiss Secret Service.
>AFAIK, everyone talked after being force-fed two mouthfulls ...
>(You didn't hear that from me)
>
>Gruezi,
>
>Michael Kuettner

ROTFLMAO
I think I'd talk too!!!

Nathalie in Switzerland

On Fri 07 Mar 2008 07:22:44a, zxcvbob told us...

> Wayne Boatwright wrote:
>> On Wed 05 Mar 2008 10:06:21p, zxcvbob told us...
>>
>>> Melba's Jammin' wrote:
>>>> In article 4>,
>>>> Wayne Boatwright > wrote:
>>>>
>>>>> As with the idiotic variations on the Martini, it shouldn't even
share
>>>>> the same name.
>>>> Hear, hear!
>>>>
>>>>> Unfortunately, these *******izations will go down in history.
>>>>> This is not to say that some of them aren't good, but they bare no
>>>>> resemblance to the name.
>>>> I salute you, Sir. Just wave the bottle of vermouth over my glass of
>>>> gin, please.
>>>
>>> I recently figured out a Martini that I like: 1/2 ounce of sweet
>>> vermouth, 1/2 oz of dry vermouth, and a whole bunch of ice cold gin.
>>> The sweet vermouth makes all the difference.
>>>
>>> Bob
>>>
>>
>> That one has a name... Perfect Martini
>>
>
>
> But if you ask for that at most bars, I'll bet you get a martini glass
> full of gin (or vodka) *maybe* with an olive dipped in vermouth.
>
> Bob
>

Only with an ignorant bartender. And I'm inclined to think that many are.

--
Wayne Boatwright
-------------------------------------------
Friday, 03(III)/07(VII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 2dys 15hrs 30mins
-------------------------------------------
Common sense is what tells you the
earth is flat.
-------------------------------------------

On Thu, 6 Mar 2008 14:16:50 -0500, "jmcquown" >
wrote:

>
>"blake murphy" > wrote in message
.. .
>> On Wed, 5 Mar 2008 13:21:25 -0500, "jmcquown" >
>> wrote:
>>
>>>
>>>"raymond" > wrote in message
...
>>>> On Wed, 5 Mar 2008 08:13:30 -0500, "jmcquown" >
>>>> wrote:
>>>>
>>>>
>>>>
>>>>>liquid you puree the beans in LOL) Let's forget, for a moment, about
>>>>>the
>>>>>reduced-fat cheddar... why on earth would anyone add pureed BEANS to
>>>>>fondue?!!!
>>>>>
>>>> IMO it's because a couple of generations have grown up with all
>>>> combinations of cheese and bean dips and they associate the two. To my
>>>> 20-year-old college student, a fondue is a dip and nothing more, and a
>>>> fondue pot is a way to keep it warm. Her favorite "fondue" is a jar of
>>>> Tostitos salsa, a jar of Tostitos queso, and two cans of Old El Paso
>>>> refried beans dumped into her fondue pot and dipped with Scoops.
>>>>
>>>Heh. That's just hot bean & cheese dip. I do hope you're correcting her
>>>misconceptions
>>>
>>>Jill
>>
>> no sense in being polite and holding his tongue or anything.
>>
>> your pal,
>> blake
>
>Maybe you like the idea that college kids think queso, salsa and refried
>beans is fondue. I prefer to think they're old enough to appreciate
>learning what traditional fondue is even if they never taste it.
>
>Jill

it will just make them cranky because they can't afford the
ingredients.

your pal,
blake

On Thu, 06 Mar 2008 19:55:54 -0800, sf wrote:

>On Thu, 06 Mar 2008 17:07:28 GMT, blake murphy >
>wrote:
>
>>On Thu, 6 Mar 2008 11:06:11 GMT, Janet Baraclough
> wrote:
>>
>>>The message >
>>>from sf contains these words:
>>>
>>>> On Wed, 5 Mar 2008 17:03:20 +0100, "Michael Kuettner"
>>>> > wrote:
>>>
>>>> >Rub the fondue pot with garlic.
>>>
>>>> I never understand this rubbing thing with garlic. I can't taste it
>>>> when I do that. Are other people's taste buds so refined, they can
>>>> taste such a small hint of garlic?
>>>
>>> I can, easily. Are you using a cut edge of fresh raw garlic?
>>>
>>> Smokers, and elderly people, often have a weaker sense of taste and smell.
>>>
>>> Janet
>>
>>i just stick a clove a garlic up my nose.
>>
><SNORK> Considering most of our tasting is done with our noses, it
>actually makes sense.

almost everything i say makes sense.

>I never thought about snorting garlic, but I'd
>probably like it better than the alternative.
>
>Your one liners are always good for a laugh. How do you think of this
>stuff?

most of the time it's my immediate thought.

>I hope you're also profiting from your "talent".

nope, i give it all away here and elsewhere. does usenet have a tip
jar function?

your pal,
blake

On Thu, 06 Mar 2008 13:31:28 -0500, Dave Smith
> wrote:

>blake murphy wrote:
>
>> >I'm just going to take a stab he Price of Cheez (get it right, eh?)
>> >Whiz vs. Real Swiss and Real Emmentaler. A certain amount of surety in
>> >the outcome (smooth and creamy)? A certain measure of laziness couples
>> >with a lack of confidence in skills and ability? A generation that
>> >grew up on fast food? Just some thoughts.
>>
>> or maybe they like it.
>
>That should not be a surprise. There are a lot of people out there who argue
>about how makes the best burgers.....McDonalds or Burger King.

it's on the order of 'would you rather get poked in the eye with a
sharp stick or a dull one?'

your pal,
blake

On Thu, 06 Mar 2008 19:59:45 -0800, sf wrote:

>On Thu, 06 Mar 2008 17:43:19 -0500, Dave Smith
> wrote:
>
>>sf wrote:
>>
>>> >Rub the fondue pot with garlic.
>>>
>>> I never understand this rubbing thing with garlic. I can't taste it
>>> when I do that. Are other people's taste buds so refined, they can
>>> taste such a small hint of garlic?
>>
>>Rubbing something with a clove of raw garlic is not a small hint. That
>>can be pretty potent. I would think that it would give a good dose of
>>garlic juice without having to worry about cooking chunks of it and
>>having it develop a bitter taste.
>>
>All I can say is "Wow". Maybe the people who think rubbing (or
>waving) a raw clove of garlic over something to impart flavor are of
>predominantly English ancestry?
>
>sf
>who is too, but what other explanation is there?

don't forget that 'garlic-eaters' used to be an derogatory term for
swarthy mediterranean types.

your potato-eating pal,
blake

On Thu, 06 Mar 2008 23:21:36 GMT, Lou Decruss > wrote:

>On Wed, 05 Mar 2008 20:09:25 -0500, Dave Smith
> wrote:
>
>>Melba's Jammin' wrote:
>>
>>> True, but I'll bet it's still cheaper than an equivalent amount of
>>> emmentaler or gruyere.
>>>
>>
>>True enough. Hot dogs are a lot cheaper than steak.
>
>Not these:
>
>http://secure.cartsvr.net/catalogs/c...prodid=2051342
>
>Lou

and that's not even including the 'poppy seed bun with yellow mustard,
onions, tomato, cucumber, sport peppers, and celery salt.' no pickle
spear?

your pal,
blake

On 07 Mar 2008 01:54:48 GMT, sandi > wrote:

>"Michael \"Dog3\"" > wrote in
6.121:
>
>> Leonard Blaisdell > dropped this
>
>>> Torch me as well. The best grilled cheese sandwiches are made
>>> with Velveeta.
>>
>> <swoon>... oh mi! Another Velveeta Head
>>
>> Michael
>
>Another VH here.

didn't they used to sell it in eight oz. packages? i'm not sure i
could face a whole pound.

your pal,
blake

On Fri, 07 Mar 2008 16:49:38 GMT, blake murphy >
wrote:

>On Thu, 06 Mar 2008 23:21:36 GMT, Lou Decruss > wrote:
>
>>On Wed, 05 Mar 2008 20:09:25 -0500, Dave Smith
> wrote:
>>
>>>Melba's Jammin' wrote:
>>>
>>>> True, but I'll bet it's still cheaper than an equivalent amount of
>>>> emmentaler or gruyere.
>>>>
>>>
>>>True enough. Hot dogs are a lot cheaper than steak.
>>
>>Not these:
>>
>>http://secure.cartsvr.net/catalogs/c...prodid=2051342
>>
>>Lou
>
>and that's not even including the 'poppy seed bun with yellow mustard,
>onions, tomato, cucumber, sport peppers, and celery salt.' no pickle
>spear?

LOL. Some places do the pickle spear AND relish. At home I use
celery seed rather than celery salt as I'm not a big salt fan. High
end hot dogs aren't cheap. Even making them at home with the
condiments and a Rosen bun it pushes 2 bucks a dog. Most places here
use Vienna dogs which are much cheaper. The Daisy brand is the kind
of dog you'll see on the menu at nicer steak houses for a bargain kids
meal for $7.95 with fries. Uggg.

Lou

On Fri, 07 Mar 2008 16:50:48 GMT, blake murphy >
wrote:

>On 07 Mar 2008 01:54:48 GMT, sandi > wrote:
>
>>"Michael \"Dog3\"" > wrote in
86.121:
>>
>>> Leonard Blaisdell > dropped this
>>
>>>> Torch me as well. The best grilled cheese sandwiches are made
>>>> with Velveeta.
>>>
>>> <swoon>... oh mi! Another Velveeta Head
>>>
>>> Michael
>>
>>Another VH here.
>
>didn't they used to sell it in eight oz. packages? i'm not sure i
>could face a whole pound.

All I've seen is one and two pound. We get the two pound when it's on
sale. As long as you wrap it well it lasts a long time. I like
velveta grilled cheese sandwiches for a midnight snack.

Lou

sf wrote:
> On Thu, 06 Mar 2008 07:22:40 -0500, Goomba38 >
> wrote:
>
>> sf wrote:
>>> I'm not sure I'd ever make a cheddar cheese fondue, but I wouldn't be
>>> opposed to dunking chunks of tart apple, firm pear, potato or ham in
>>> it if I did. Does cheddar cheese fondue ever call for beer?
>> Isn't that the basis of Welsh Rarebit?
>
> Welsh Rarebit is only a legend for me. I've never even seen one.
>

That brings back memories. My mother made "welsh rabbit" for us as kids.
She did not make a cheese sauce though - I think she bought the sauce
by the jar or can. This had to be 30 years ago....We had it on really
big crackers that looked like saltines but not. Maybe a Sunshine product?

-Tracy

Tracy wrote on Fri, 07 Mar 2008 14:07:09 -0500:


T> sf wrote:
??>> On Thu, 06 Mar 2008 07:22:40 -0500, Goomba38
??>> > wrote:
??>>
??>>> sf wrote:
??>>>> I'm not sure I'd ever make a cheddar cheese fondue, but
??>>>> I wouldn't be opposed to dunking chunks of tart apple,
??>>>> firm pear, potato or ham in it if I did. Does cheddar
??>>>> cheese fondue ever call for beer?
??>>> Isn't that the basis of Welsh Rarebit?
??>>
??>> Welsh Rarebit is only a legend for me. I've never even
??>> seen one.
??>>
T> That brings back memories. My mother made "welsh rabbit" for
T> us as kids. She did not make a cheese sauce though - I
T> think she bought the sauce by the jar or can. This had to be
T> 30 years ago....We had it on really big crackers that looked
T> like saltines but not. Maybe a Sunshine product?

I don't think it qualifies as "Welsh Rabbit" in current terms
but when I was growing up grated cheddar cheese melted in the
broiler on buttered toast was called "Welsh Rabbit". Welsh
"Rarebit" is a bit of a cleaning up of the original jocular
slander on the Welsh as too poor to afford rabbit. The English
were good at such slanders, see "Scotch Woodcock" too!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Nathalie Chiva wrote:

>
> >
> >We spent a few days with relatives in Switzerland. He was British ad she
> >was French. They served French and German wines and said that the Swiss
> >wines were not very good.
>
> Ahem...
> http://www.vinessence.ca/index.php?id=92
>
> I agree that Swiss wine can be expensive, but they can also be very
> good... Switzerland is far from representing 10% of the world wine
> production, but it does get 10% of medal in international wine
> competitions.

Not to belittle their achievements, but I have to wonder about some of the
merit of winning medals. Lots of our local wines win international awards
too, but I was surprised a number of years ago when a really disgusting local
wines won a gold medal at a competition. There must have been a special
category for insipid sweet sauternes for that one to win.

Tracy wrote:

>
>
> sf wrote:
> > On Thu, 06 Mar 2008 07:22:40 -0500, Goomba38 >
> > wrote:
> >
> > > sf wrote:
> > > > I'm not sure I'd ever make a cheddar cheese fondue, but I
> > > > wouldn't be opposed to dunking chunks of tart apple, firm pear,
> > > > potato or ham in it if I did. Does cheddar cheese fondue ever
> > > > call for beer?
> > > Isn't that the basis of Welsh Rarebit?
> >
> > Welsh Rarebit is only a legend for me. I've never even seen one.
> >
>
> That brings back memories. My mother made "welsh rabbit" for us as
> kids. She did not make a cheese sauce though - I think she bought
> the sauce by the jar or can. This had to be 30 years ago....We had it
> on really big crackers that looked like saltines but not. Maybe a
> Sunshine product?

Are you sure they weren't saltines? When I was kid, saltines came in
large packs, with crackers that were four of the current type together.
You broke it on the perforations to get smaller ones.




Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:
> Tracy wrote:
>
>>
>> sf wrote:
>>> On Thu, 06 Mar 2008 07:22:40 -0500, Goomba38 >
>>> wrote:
>>>
>>>> sf wrote:
>>>>> I'm not sure I'd ever make a cheddar cheese fondue, but I
>>>>> wouldn't be opposed to dunking chunks of tart apple, firm pear,
>>>>> potato or ham in it if I did. Does cheddar cheese fondue ever
>>>>> call for beer?
>>>> Isn't that the basis of Welsh Rarebit?
>>> Welsh Rarebit is only a legend for me. I've never even seen one.
>>>
>> That brings back memories. My mother made "welsh rabbit" for us as
>> kids. She did not make a cheese sauce though - I think she bought
>> the sauce by the jar or can. This had to be 30 years ago....We had it
>> on really big crackers that looked like saltines but not. Maybe a
>> Sunshine product?
>
> Are you sure they weren't saltines? When I was kid, saltines came in
> large packs, with crackers that were four of the current type together.
> You broke it on the perforations to get smaller ones.
>

> Brian

Nope, definitely not saltines. They were almost like these......but not
quite.

http://tinyurl.com/yssrob

They have their own story..

http://tinyurl.com/yruckt


The crackers we had the rabbit with were square - maybe 3inches by 3
inches and thicker than a saltine. Oh, and no salt on 'em either - I think.

Tracy

Tracy wrote:
>
>
> Default User wrote:
>> Tracy wrote:
>>
>>>
>>> sf wrote:
>>>> On Thu, 06 Mar 2008 07:22:40 -0500, Goomba38 >
>>>> wrote:
>>>>
>>>>> sf wrote:
>>>>>> I'm not sure I'd ever make a cheddar cheese fondue, but I
>>>>>> wouldn't be opposed to dunking chunks of tart apple, firm pear,
>>>>>> potato or ham in it if I did. Does cheddar cheese fondue ever
>>>>>> call for beer?
>>>>> Isn't that the basis of Welsh Rarebit?
>>>> Welsh Rarebit is only a legend for me. I've never even seen one.
>>>>
>>> That brings back memories. My mother made "welsh rabbit" for us as
>>> kids. She did not make a cheese sauce though - I think she bought
>>> the sauce by the jar or can. This had to be 30 years ago....We had it
>>> on really big crackers that looked like saltines but not. Maybe a
>>> Sunshine product?
>>
>> Are you sure they weren't saltines? When I was kid, saltines came in
>> large packs, with crackers that were four of the current type together.
>> You broke it on the perforations to get smaller ones.
>>
>
>> Brian
>
> Nope, definitely not saltines. They were almost like these......but not
> quite.
>
> http://tinyurl.com/yssrob
>
> They have their own story..
>
> http://tinyurl.com/yruckt
>
>
> The crackers we had the rabbit with were square - maybe 3inches by 3
> inches and thicker than a saltine. Oh, and no salt on 'em either - I think.
>
> Tracy


Ok replying to my own post....I just read the story...the crackers were
called Uneeda...

http://www.amazon.com/Nabisco-Uneeda.../dp/B0007SNZCK

http://tinyurl.com/ywn46l


-Tracy


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