I was perusing old e-mail files and ran across this recipe in my Gmail.
Sent to me by Kili on October 6th, 2008. <sigh>

Thought I'd share... She was such a sweet kid!

Cheddar Beer Fondue

1 lb. sharp cheddar cheese, shredded
a.. 1 tbsp. flour
b.. 1 1/2 tsp. dry mustard
c.. Dash cayenne (or add a dash of hot sauce to the melted mixture)
d.. 3/4 c. beer
e.. 2 tsp. Worcestershire sauce

Preparation:

In bowl, combine cheese, flour, mustard and ground cayenne; mix to blend
well. In fondue pot, combine beer and Worcestershire sauce. Set
temperature at 375 and heat until bubbling. Gradually add cheese mixture
and stir constantly until cheese melts and mixture is smooth, about 5
minutes. Reduce temperature to 200 and serve with crusty bread cubes or
other dippers.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet > wrote in newsmpomelet-D0582B.18350904072009
@news-wc.giganews.com:

> I was perusing old e-mail files and ran across this recipe in my Gmail.
> Sent to me by Kili on October 6th, 2008. <sigh>


Damn....... it's not that long ago, is it? :-/


>
> Thought I'd share... She was such a sweet kid!
>
> Cheddar Beer Fondue
>
> 1 lb. sharp cheddar cheese, shredded
> a.. 1 tbsp. flour
> b.. 1 1/2 tsp. dry mustard
> c.. Dash cayenne (or add a dash of hot sauce to the melted mixture)
> d.. 3/4 c. beer
> e.. 2 tsp. Worcestershire sauce
>
> Preparation:
>
> In bowl, combine cheese, flour, mustard and ground cayenne; mix to blend
> well. In fondue pot, combine beer and Worcestershire sauce. Set
> temperature at 375 and heat until bubbling. Gradually add cheese mixture
> and stir constantly until cheese melts and mixture is smooth, about 5
> minutes. Reduce temperature to 200 and serve with crusty bread cubes or
> other dippers.


Mmmmmmmmmmmmm....... cheese........ beer........ cold nights....... Mmmmmm


And I just got my latest cheese delivery too!!

One of the cheeses included would be perfect in a fondue.


--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PeterL wrote on Sat, 4 Jul 2009 23:39:53 +0000 (UTC):

>> I was perusing old e-mail files and ran across this recipe in
>> my Gmail. Sent to me by Kili on October 6th, 2008. <sigh>

> Damn....... it's not that long ago, is it? :-/

>> Thought I'd share... She was such a sweet kid!
>>
>> Cheddar Beer Fondue
>>
>> 1 lb. sharp cheddar cheese, shredded
>> a.. 1 tbsp. flour
>> b.. 1 1/2 tsp. dry mustard
>> c.. Dash cayenne (or add a dash of hot sauce to the melted
>> mixture) d.. 3/4 c. beer e.. 2 tsp. Worcestershire sauce
>>
>> Preparation:
>>
>> In bowl, combine cheese, flour, mustard and ground cayenne;
>> mix to blend well. In fondue pot, combine beer and
>> Worcestershire sauce. Set temperature at 375 and heat until
>> bubbling. Gradually add cheese mixture and stir constantly
>> until cheese melts and mixture is smooth, about 5 minutes.
>> Reduce temperature to 200 and serve with crusty bread cubes
>> or other dippers.

> Mmmmmmmmmmmmm....... cheese........ beer........ cold
> nights....... Mmmmmm

> And I just got my latest cheese delivery too!!

> One of the cheeses included would be perfect in a fondue.

For those of us who are more traditional and use a real flame to heat
the pot, the wine or beer can be heated to a simmer over medium heat on
a stove and then transferred to the actual table stand after the cheese
has dissolved.. To tell the truth, I've never seen a fondue pot with a
temperature regulator! Another traditional thing missing is that the
pot should be well rubbed with garlic before adding anything else.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
> has dissolved.. To tell the truth, I've never seen a fondue pot with a
> temperature regulator! Another traditional thing missing is that the pot
> should be well rubbed with garlic before adding anything else.

Some decades ago we were either gifted one or bought one. Oster, electric
base, Teflon coated pot.

In article > ,
PeterL > wrote:

> Omelet > wrote in newsmpomelet-D0582B.18350904072009
> @news-wc.giganews.com:
>
> > I was perusing old e-mail files and ran across this recipe in my Gmail.
> > Sent to me by Kili on October 6th, 2008. <sigh>
>
>
> Damn....... it's not that long ago, is it? :-/

No, it was not. The wound is still fresh.

>
>
> >
> > Thought I'd share... She was such a sweet kid!
> >
> > Cheddar Beer Fondue
> >
> > 1 lb. sharp cheddar cheese, shredded
> > a.. 1 tbsp. flour
> > b.. 1 1/2 tsp. dry mustard
> > c.. Dash cayenne (or add a dash of hot sauce to the melted mixture)
> > d.. 3/4 c. beer
> > e.. 2 tsp. Worcestershire sauce
> >
> > Preparation:
> >
> > In bowl, combine cheese, flour, mustard and ground cayenne; mix to blend
> > well. In fondue pot, combine beer and Worcestershire sauce. Set
> > temperature at 375 and heat until bubbling. Gradually add cheese mixture
> > and stir constantly until cheese melts and mixture is smooth, about 5
> > minutes. Reduce temperature to 200 and serve with crusty bread cubes or
> > other dippers.
>
>
> Mmmmmmmmmmmmm....... cheese........ beer........ cold nights....... Mmmmmm
>
>
> And I just got my latest cheese delivery too!!
>
> One of the cheeses included would be perfect in a fondue.

I've never made fondue. :-) She sent this to me in response to one of my
posts that I'd like to try her recipe. The holidaze will be here soon
enough, and I now have a nice chafing dish that'd work for fondue,
thanks to Jill!

Funny, I have a set of fondue forks but have never owned a fondue pot.
<g> Not sure where they came from...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet > wrote in newsmpomelet-2DFA85.10220705072009
@news-wc.giganews.com:

>> Damn....... it's not that long ago, is it? :-/
>
> No, it was not. The wound is still fresh.

And Blinky, too.

In article >, elaich > wrote:

> Omelet > wrote in newsmpomelet-2DFA85.10220705072009
> @news-wc.giganews.com:
>
> >> Damn....... it's not that long ago, is it? :-/
> >
> > No, it was not. The wound is still fresh.
>
> And Blinky, too.

I know.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Sun, 5 Jul 2009 10:30:19 -0400, "Ed Pawlowski" >
wrote:

>
>"James Silverton" > wrote in message
>> has dissolved.. To tell the truth, I've never seen a fondue pot with a
>> temperature regulator! Another traditional thing missing is that the pot
>> should be well rubbed with garlic before adding anything else.
>
>Some decades ago we were either gifted one or bought one. Oster, electric
>base, Teflon coated pot.

I have what is probably the same item. Actually I've got several.
You see them at garage sales and resale stores all the time. We're
resale store hounds and have about a dozen fondue pots. The 2 piece
Oster sets are by far the best and most versatile or all of them. The
Oster has a variable temp control but I've also got a regal that has a
temperature scale. It's one piece and not as easy to clean but it
gets hot enough to deep fry smaller things. I like that one too but
not as much as the Osters. The flame pots are ok for cheese but
useless for oil at parties. They just can't keep the heat up. For a
gathering of 2 couples I'll use 3 pots. We went to a party sometime
back and there were at least 8 pots going. The oil pots were all
electric.

As a side-note, fondue pots are a very common item at resale stores.
We've gone to fondue parties and been asked to bring a pot or two to
help out. We've just left the pot(s) with the hosts when we leave.
Nobody has ever insisted we take them home. Leaving a few bucks
behind is much better than going to a gambling boat (IMO)

Lou