Am Freitag, 28. April 2017 13:46:11 UTC+2 schrieb Bruce:
> On Fri, 28 Apr 2017 04:11:45 -0700 (PDT), sanne
> > wrote:
>
> >And that's nice, too!
> >I bought a pot for that a few years ago - but I don't really dare to use it
> >inside our flat (char coal) - and I doubt our neighbors'd be amused if I
> >used it on our balcony...
>
> I guess there's a lot of camping in your future

<G> Too heavy and bulky.
For that purpose, we've got our Korean gas cookers. Ideal for cooking
on the table, too. Better for most kinds of fondue, too. (No, I wouldn't
recommend deepfrying.)
And for Feuerzangenbowle!

I just hope that the smoke alarms we'll get soon won't mind...

> >Finely cubed (1/2 to 1 cm side length), it's much easier to handle.
> >Grated cheese melts too fast and tends to result in one big lump.
>
> I can't remember, but you're probably right. Maybe this was how they
> got rid of their leftover bits.

That's my guess, too.

Bye, Sanne.

On 4/28/2017 2:14 AM, Cheri wrote:
> "jmcquown" > wrote in message
>>>
>> That fad seems to have passed, thank goodness. Used to be you'd hear
>> about people doing something ridiculous like deep frying a turkey in
>> an enclosed garage, or on a wooden deck. Not one of these people had
>> any concept of how to measure oil before dropping a big-ass turkey
>> into it. They'd just fill it up and be surprised when the hot oil
>> overflowed burning everything (and anyone) in sight. Of course,
>> copious amounts of beer were usually involved.
>>
>> Jill
>
>
> I haven't noticed the fad passing, probably because the people that I
> know who do deep fry them never made the news with mishaps.
>
> Cheri

Used to be, when Thanksgiving rolled around, I'd see ads for deep fryers
for turkeys. I didn't see any of those ads in the last couple of years.

Jill

On 4/28/2017 12:52 AM, Sqwertz wrote:
> On Thu, 27 Apr 2017 20:25:51 -0400, jmcquown wrote:
>
>> I still don't know what a "stadium nacho cheese sauce" is. I've never
>> seen any such thing. Then again, I've never bought junk food at a stadium.
>
> You've never had nachos from Taco Bell, a snack bar, or a zillion
> other venues? 94.57% of food-service nachos are made with common
> yellow cheese sauce such as "Rico's" (the most popular brand of nacho
> cheese sauce). You must have had a really sheltered life.
>
No, I really haven't. I don't mind that kind of "sheltered".

>> I've also never seen a fondue "kit". Doesn't mean they aren't around.
>> I just don't know why Dave seems to think there cannot possibly be good
>> tasting fondue. Use the right cheeses, it's downright tasty.
>
> I've never seen a kit, but I have tried several fondues sold in bags.
> They are simply cheese sauce in hermetically sealed bags. Nobody
> sells a "kit" that contains cheese, kirsch, wine, mustard, garlic and
> cornstarch. It all comes pre-made. You just re-melt it.
>
> -sw
>
Uh, okay. So "kit" was the wrong word. Janet said it was in the
refrigerated cheese section, she didn't mention the packaging.

Jill

On 4/28/2017 6:32 AM, Cindy Hamilton wrote:
> On Friday, April 28, 2017 at 2:02:21 AM UTC-4, dsi1 wrote:
>>
>> Let's face it, folks here revel in being behind the times.
>
> How is mackerel shioyaki NOT behind the times? Why is that a
> classic, yet foods that haoles have enjoyed all their lives
> "behind the times"?
>
> Really, you're just being an asshole about this.
>
> Cindy Hamilton
>
You nailed it, Cindy.

Jill

Jill, the deep frying turkey thing is still popular. The news reported how many
garages were set on fire last year, and I forget how many but the figure was considerable.

N.

On 4/28/2017 2:14 AM, Cheri wrote:
> "jmcquown" > wrote
>>>
>> That fad seems to have passed, thank goodness. Used to be you'd hear
>> about people doing something ridiculous like deep frying a turkey in
>> an enclosed garage, or on a wooden deck. Not one of these people had
>> any concept of how to measure oil before dropping a big-ass turkey
>> into it. They'd just fill it up and be surprised when the hot oil
>> overflowed burning everything (and anyone) in sight. Of course,
>> copious amounts of beer were usually involved.
>>
>> Jill
>
>
> I haven't noticed the fad passing, probably because the people that I
> know who do deep fry them never made the news with mishaps.

I was invited to a Thanksgiving dinner maybe 12 years ago or so and they
did a first time deep-fry turkey. The turkey turned out very tasty and
cooked quickly. Unfortunately, you can't stuff them and the stuffing
they made indoors was the worst I ever had.

Anyway, we took the fryer way out in the back yard and cooked it safely.
IMO, the cause of fires with deep frying is not putting in too much oil
(that's easy to premeasure). The main cause is lowering the turkey into
the oil too quickly.

It took us a full minute to slowly lower it in as the surface water on
the bird foamed and bubbled. We got it in eventually and it cooked
quickly and was a very tender turkey. I wish now I had thrown in a bag
of fries once the turkey came out of the pot.

Everyone there had wine with their meal except for me. They acted like I
was some weirdo requesting water. Wine pared with a good meal is the
ultimate TIAD to me.

In article >,
says...
>
> On Thursday, April 27, 2017 at 8:22:55 PM UTC-10, Bruce wrote:
> > On Thu, 27 Apr 2017 23:02:14 -0700 (PDT), dsi1 <dsiyahoo.com>
> > wrote:
> >
> > >On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
> > >
> > >>
> > >> First you apologise for insulting them and then you insult them again.
> > >> Interesting, yet disingenuous strategy!
> > >
> > >Let's face it, folks here revel in being behind the times.

Or maybe they just have a wider outlook than yourself.

places. Why is that? It is a question that will be studied in the
future. Rest assured that some social scientists in the future will be
writing about this. We'll each have a file and our posts/interactions
will be analysed and charted. We're gonna be famous - of course, we'll
all be dead but you can't have everything.
> >
> > I don't see why cheese fondue would be behind the times. It's not like
> > it's been superseded by something. It's kinda unique.
>
> Fondue was popular in the US during the late 60's and 70's.

So what? Fondue has been made in Europe for over 400 years, so it's not
going away.

Back to the present day; have you mended the broken stove yet, and is
your poor wife still sleeping on that stinking old stained mattress she
leaked blood on?

Janet UK

On 2017-04-28 3:50 AM, Bruce wrote:

>> Fondue was popular in the US during the late 60's and 70's. No doubt the fad will pop it's ugly head up every now and then. I did meet up with the famous chocolate fountain in Las Vegas. I found the kinetics of it fascinating but it was kind of repulsive as a food i.e., Americans will love it! One day the kids may popularize this vintage pop fad but the reality is that melted cheese has never gone out of fashion.
>
> Even if I'd eat meat, I'd still not be interested in a meat fondue,
> but cheese fondues can be very good. With a French stick, some salad
> and white wine. Chocolate fondue, I don't know.

I had meat fondue before I had cheese. I have to say that I preferred
the meat. It was served to us by my wife's cousin. His father had been a
Dutch diplomat and he spend part of his childhood in Indonesia. He made
variety of dipping sauces so there was lots of variety.


>
>> https://www.youtube.com/watch?v=174L0ao0rjc
>
> My parents had a raclette device. I liked it and especially the
> raclette cheese.
>

On 2017-04-28, jmcquown > wrote:

> Uh, okay. So "kit" was the wrong word. Janet said it was in the
> refrigerated cheese section, she didn't mention the packaging.

While I've never seen a fondue cheese kit, the pots and accessories
are as popular as ever. Last time I was at WW, they had some cheapo
fondue sets on an island-end-display. I think they always have 'em
fer sale.

nb

On 4/28/2017 3:32 AM, dsi1 wrote:

>> I don't see why cheese fondue would be behind the times. It's not like
>> it's been superseded by something. It's kinda unique.
>
> Fondue was popular in the US during the late 60's and 70's. No doubt the fad will pop it's ugly head up every now and then. I did meet up with the famous chocolate fountain in Las Vegas. I found the kinetics of it fascinating but it was kind of repulsive as a food i.e., Americans will love it! One day the kids may popularize this vintage pop fad but the reality is that melted cheese has never gone out of fashion.
>
> https://www.youtube.com/watch?v=174L0ao0rjc

Melted cheese or fried cheese is good. Breakfast this morning was
scrambled eggs with toasted onion, chives and cheese.

Heat a pan with a little butter. Add the cheese and let it bubble, pour
in the egg and onion mix, add more cheese.

On 2017-04-28 10:43 AM, notbob wrote:
> On 2017-04-28, jmcquown > wrote:
>
>> Uh, okay. So "kit" was the wrong word. Janet said it was in the
>> refrigerated cheese section, she didn't mention the packaging.
>
> While I've never seen a fondue cheese kit, the pots and accessories
> are as popular as ever. Last time I was at WW, they had some cheapo
> fondue sets on an island-end-display. I think they always have 'em
> fer sale.
>

I wonder of fondue sets are commonly available at garage sales. When we
got married they were common wedding gifts. Everyone got at least one
fondue set as a present. We used ours a couple times. I don't know if we
still have it.

Sqwertz wrote:
> On Fri, 28 Apr 2017 04:00:26 +0000 (UTC), tert in seattle wrote:
>
>> jmcquown wrote:
>>
>>> I don't use the denatured alcohol burner that came with my fondue set.
>>> I use a small container of Sterno - which is a semi-solid gel. I also
>>> always place the fondue pot on a glass "cutting board" (no, I wouldn't
>>> use it as an actual cutting board, it's just pretty).
>>
>> I found one of those glass cutting boards at goodwill - it's great for
>> cutting and serving a rectangular pizza
>
> But those glass and acrylic cutting boards are Knife Killers.
>
> -sw

my pos pizza cutter is holding up ok

jmcquown wrote:
>Janet B. wrote:
>>sf wrote:
>>>U.S. Janet B. wrote:
>>>
>>>>
>>>> I was shopping at Costco today and looking at cheese in the
>>>> refrigerated cheese case. There was a package there called Fondue.
>>>> Apparently everything is there in the package and all you have to do
>>>> is drop it into the fondue pot. I guess fondue is making the rounds.
>>>> Janet US
>>>
>>> Those have always been there, never went away.
>>
>> I mentioned it because someone here recently thought that fondue was
>> gone the way of the dodo bird.
>> Janet US
>>
>That someone also thinks if anyone still enjoys food they grew up with
>(including fondue) from the 1960's we must be food challenged. I don't
>know why. We all cook a lot of different things. We discuss them.
>Apparently fondue is making some sort of a comeback. Tough luck the
>discussion isn't easily diverted back to Hawaii.
>
>Jill

These look good:
http://www.cookinghawaiianstyle.com/...detail&id=1491
http://www.annieschamorrokitchen.com/ube-cheesecake/
Searching here for <fondue> all these are recommended:
http://www.cheese.com/?q=fondue

On 4/28/2017 9:39 AM, Janet wrote:
> In article >,
> says...
>>
>> On Thursday, April 27, 2017 at 8:22:55 PM UTC-10, Bruce wrote:
>>> On Thu, 27 Apr 2017 23:02:14 -0700 (PDT), dsi1 <dsiyahoo.com>
>>> wrote:
>>>
>>>> On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
>>>>
>>>>>
>>>>> First you apologise for insulting them and then you insult them again.
>>>>> Interesting, yet disingenuous strategy!
>>>>
>>>> Let's face it, folks here revel in being behind the times.
>
> Or maybe they just have a wider outlook than yourself.
>
> places. Why is that? It is a question that will be studied in the
> future. Rest assured that some social scientists in the future will be
> writing about this. We'll each have a file and our posts/interactions
> will be analysed and charted. We're gonna be famous - of course, we'll
> all be dead but you can't have everything.
>>>
>>> I don't see why cheese fondue would be behind the times. It's not like
>>> it's been superseded by something. It's kinda unique.
>>
>> Fondue was popular in the US during the late 60's and 70's.
>
> So what? Fondue has been made in Europe for over 400 years, so it's not
> going away.
>
> Back to the present day; have you mended the broken stove yet, and is
> your poor wife still sleeping on that stinking old stained mattress she
> leaked blood on?
>
> Janet UK
>
Good questions. I have no idea why he's so concerned about 1960's/70's
food trends which might still be around. It appears he cannot afford a
working stove... uh... what? Yeah, sounds like he's helping out a lot!

Jill

On Friday, April 28, 2017 at 12:32:11 AM UTC-10, Cindy Hamilton wrote:
> On Friday, April 28, 2017 at 2:02:21 AM UTC-4, dsi1 wrote:
> > On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
> >
> > >
> > > First you apologise for insulting them and then you insult them again.
> > > Interesting, yet disingenuous strategy!
> >
> > Let's face it, folks here revel in being behind the times.
>
> How is mackerel shioyaki NOT behind the times? Why is that a
> classic, yet foods that haoles have enjoyed all their lives
> "behind the times"?
>
> Really, you're just being an asshole about this.
>
> Cindy Hamilton

You seem to lack the least bit of common sense. Shioyaki is a basic way of cooking fish in Japan, fondue was just another fad in the US. My comments are only about the US - it might be a basic way of eating in Europe and other places.

On Fri, 28 Apr 2017 10:47:53 -0400, Dave Smith
> wrote:

>On 2017-04-28 10:43 AM, notbob wrote:
>> On 2017-04-28, jmcquown > wrote:
>>
>>> Uh, okay. So "kit" was the wrong word. Janet said it was in the
>>> refrigerated cheese section, she didn't mention the packaging.
>>
>> While I've never seen a fondue cheese kit, the pots and accessories
>> are as popular as ever. Last time I was at WW, they had some cheapo
>> fondue sets on an island-end-display. I think they always have 'em
>> fer sale.
>>
>
>I wonder of fondue sets are commonly available at garage sales. When we
>got married they were common wedding gifts. Everyone got at least one
>fondue set as a present. We used ours a couple times. I don't know if we
>still have it.

Still readily available and inexpensive
https://www.amazon.com/s/ref=nb_sb_s...k%3Afondue+pot

On Friday, April 28, 2017 at 12:32:54 AM UTC-10, Cindy Hamilton wrote:
> On Friday, April 28, 2017 at 3:32:37 AM UTC-4, dsi1 wrote:
> > On Thursday, April 27, 2017 at 8:22:55 PM UTC-10, Bruce wrote:
> > > On Thu, 27 Apr 2017 23:02:14 -0700 (PDT), dsi1 <dsiyahoo.com>
> > > wrote:
> > >
> > > >On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
> > > >
> > > >>
> > > >> First you apologise for insulting them and then you insult them again.
> > > >> Interesting, yet disingenuous strategy!
> > > >
> > > >Let's face it, folks here revel in being behind the times. This means something. This place is not like other places. Why is that? It is a question that will be studied in the future. Rest assured that some social scientists in the future will be writing about this. We'll each have a file and our posts/interactions will be analysed and charted. We're gonna be famous - of course, we'll all be dead but you can't have everything.
> > >
> > > I don't see why cheese fondue would be behind the times. It's not like
> > > it's been superseded by something. It's kinda unique.
> >
> > Fondue was popular in the US during the late 60's and 70's. No doubt the fad will pop it's ugly head up every now and then.
>
> You have never had fondue. How do you know it's ugly?
>
> Cindy Hamilton

So you're into fondue and throw fondue parties all the time - big deal. Wadda ya want, a medal?

OK, by the powers vested in me by the sovereign nation of Hawaii, I hereby proclaim you the Queen of Melted Cheese and April 28 to be Cheese Day from this day forward until the end of time. I hereby order all Hawaii subjects to melt cheese in a big koa bowl until it's a big greasy mess and then eat it like poi.

If you're saying that I'm being an asshole about your beloved cheese dish, you'd be absolutely right.

On Friday, April 28, 2017 at 1:35:01 PM UTC-4, dsi1 wrote:
> On Friday, April 28, 2017 at 12:32:54 AM UTC-10, Cindy Hamilton wrote:
> > On Friday, April 28, 2017 at 3:32:37 AM UTC-4, dsi1 wrote:
> > > On Thursday, April 27, 2017 at 8:22:55 PM UTC-10, Bruce wrote:
> > > > On Thu, 27 Apr 2017 23:02:14 -0700 (PDT), dsi1 <dsiyahoo.com>
> > > > wrote:
> > > >
> > > > >On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
> > > > >
> > > > >>
> > > > >> First you apologise for insulting them and then you insult them again.
> > > > >> Interesting, yet disingenuous strategy!
> > > > >
> > > > >Let's face it, folks here revel in being behind the times. This means something. This place is not like other places. Why is that? It is a question that will be studied in the future. Rest assured that some social scientists in the future will be writing about this. We'll each have a file and our posts/interactions will be analysed and charted. We're gonna be famous - of course, we'll all be dead but you can't have everything.
> > > >
> > > > I don't see why cheese fondue would be behind the times. It's not like
> > > > it's been superseded by something. It's kinda unique.
> > >
> > > Fondue was popular in the US during the late 60's and 70's. No doubt the fad will pop it's ugly head up every now and then.
> >
> > You have never had fondue. How do you know it's ugly?
> >
> > Cindy Hamilton
>
> So you're into fondue and throw fondue parties all the time - big deal. Wadda ya want, a medal?
>
> OK, by the powers vested in me by the sovereign nation of Hawaii, I hereby proclaim you the Queen of Melted Cheese and April 28 to be Cheese Day from this day forward until the end of time. I hereby order all Hawaii subjects to melt cheese in a big koa bowl until it's a big greasy mess and then eat it like poi.
>
> If you're saying that I'm being an asshole about your beloved cheese dish, you'd be absolutely right.

Fondue isn't just cheese. Just goes to show how little you know
about it, and how willing you are to talk out your ass.

Honestly, if we were talking this way about loco moco, you'd
be all over us like white on rice (heh).

Cindy Hamilton

On Fri, 28 Apr 2017 10:26:13 -0700 (PDT), dsi1 >
wrote:

>On Friday, April 28, 2017 at 12:32:11 AM UTC-10, Cindy Hamilton wrote:
>> On Friday, April 28, 2017 at 2:02:21 AM UTC-4, dsi1 wrote:
>> > On Thursday, April 27, 2017 at 7:40:19 PM UTC-10, Bruce wrote:
>> >
>> > >
>> > > First you apologise for insulting them and then you insult them again.
>> > > Interesting, yet disingenuous strategy!
>> >
>> > Let's face it, folks here revel in being behind the times.
>>
>> How is mackerel shioyaki NOT behind the times? Why is that a
>> classic, yet foods that haoles have enjoyed all their lives
>> "behind the times"?
>>
>> Really, you're just being an asshole about this.
>>
>> Cindy Hamilton
>
>You seem to lack the least bit of common sense. Shioyaki is a basic way of cooking fish in Japan, fondue was just another fad in the US. My comments are only about the US - it might be a basic way of eating in Europe and other places.

Um, fondue was popularized in Europe, fondue is French:
https://www.merriam-webster.com/dictionary/fondue
Very few Americans do fondue, not many have.

On Fri, 28 Apr 2017 17:02:53 -0400, Ed Pawlowski > wrote:

>On 4/28/2017 9:37 AM, Gary wrote:
>
>>
>> Everyone there had wine with their meal except for me. They acted like I
>> was some weirdo requesting water. Wine pared with a good meal is the
>> ultimate TIAD to me.
>>
>
>Any particular reason? Proper pairing is supposed to choose flavors
>that complement each other. The wrong pairing can be bad though. Do
>you drink wine alone or do you just not like wine? Nothing wrong with
>that.
>
>IMO, water is the ultimate beverage and goes well with anything.

I prefer fresh lemon water with a meal, an excellent palate cleanser,
sometimes with a touch of vodka but not often with a meal as alchol
deadens the taste buds.. I have no idea where people got the idea to
drink alchoholic beverages with fine food, they taste nothing.
..
My wife ocasionally indulges in inexpensive box wine but I rarely
drink wine anymore... I used to drink wine when I was into making my
own.

Once a month when we shop at BJs we pick up a bag of large perfect
lemons in a 2 pound bag for $1.98, bought these yesterday:
http://i63.tinypic.com/2u469tl.jpg

On 4/28/2017 8:34 PM, wrote:
> On Fri, 28 Apr 2017 17:02:53 -0400, Ed Pawlowski > wrote:
>
>> On 4/28/2017 9:37 AM, Gary wrote:
>>
>>>
>>> Everyone there had wine with their meal except for me. They acted like I
>>> was some weirdo requesting water. Wine pared with a good meal is the
>>> ultimate TIAD to me.
>>>
>>
>> Any particular reason? Proper pairing is supposed to choose flavors
>> that complement each other. The wrong pairing can be bad though. Do
>> you drink wine alone or do you just not like wine? Nothing wrong with
>> that.
>>
>> IMO, water is the ultimate beverage and goes well with anything.
>
Absolutely! I drink ice water all day long. Have a glass of it next to
me when I go to bed. I don't often get thirsty at night but when I do,
a glass of water is the first thing I want to soothe a parched throat.

> I prefer fresh lemon water with a meal, an excellent palate cleanser,
> sometimes with a touch of vodka but not often with a meal as alchol
> deadens the taste buds.. I have no idea where people got the idea to
> drink alchoholic beverages with fine food, they taste nothing.
> .
> My wife ocasionally indulges in inexpensive box wine but I rarely
> drink wine anymore... I used to drink wine when I was into making my
> own.
>
> Once a month when we shop at BJs we pick up a bag of large perfect
> lemons in a 2 pound bag for $1.98, bought these yesterday:
> http://i63.tinypic.com/2u469tl.jpg
>
Nice, but more lemons than I could possibly use in a week. Or even a month.

Jill

On 4/28/2017 7:49 PM, wrote:
> On Fri, 28 Apr 2017 10:26:13 -0700 (PDT), dsi1 >
> wrote:
>>>> Let's face it, folks here revel in being behind the times.
>>>
>>> How is mackerel shioyaki NOT behind the times? Why is that a
>>> classic, yet foods that haoles have enjoyed all their lives
>>> "behind the times"?
>>>
>>> Really, you're just being an asshole about this.
>>>
>>> Cindy Hamilton
>>
>> You seem to lack the least bit of common sense. Shioyaki is a basic way of cooking fish in Japan,

He seems to forget he's not in Japan. And hey, the Japanese didn't win
that war.

> fondue was just another fad in the US. My comments are only about the US

He also forgets the islands of Hawaii have been a part of the United
States since 1959.

> Um, fondue was popularized in Europe, fondue is French:
> https://www.merriam-webster.com/dictionary/fondue
> Very few Americans do fondue, not many have.
>
Uh... the fondue I've made is Swiss. Made with gruyere cheese. Oh, and
the garlic rubbed inside the pot is essential. Here's a video example:

http://www.foodandwine.com/recipes/c...-cheese-fondue

Or you could check this recipe:

http://www.food.com/recipe/authentic...d-recipe-53057

Sheldon, I doubt you have ever made or tasted a classic Swiss fondue.
Neither has dsl1.

Any of this can be done on a stovetop, BTW. No need for a specific
Fondue pot. But for true fondue you will need some long handled forks
for dipping the bread and/or meats (smoked sausage) into the hot melted
cheese.

Jill

On 4/28/2017 1:35 AM, Sqwertz wrote:
> On Fri, 28 Apr 2017 04:00:26 +0000 (UTC), tert in seattle wrote:
>
>> jmcquown wrote:
>>
>>> I don't use the denatured alcohol burner that came with my fondue set.
>>> I use a small container of Sterno - which is a semi-solid gel. I also
>>> always place the fondue pot on a glass "cutting board" (no, I wouldn't
>>> use it as an actual cutting board, it's just pretty).
>>
>> I found one of those glass cutting boards at goodwill - it's great for
>> cutting and serving a rectangular pizza
>
> But those glass and acrylic cutting boards are Knife Killers.
>
> -sw
>
Yes, glass cutting boards are knife killers. I didn't buy the glass
board to use as a cutting board. I bought it because it's pretty.

Just so happens it was the perfect pretty thing to set the fondue pot on
top of.

Jill

On 2017-04-28 9:01 PM, jmcquown wrote:
> On 4/28/2017 7:49 PM, wrote:
>>
>>>
>>> You seem to lack the least bit of common sense. Shioyaki is a basic
>>> way of cooking fish in Japan,
>
> He seems to forget he's not in Japan. And hey, the Japanese didn't win
> that war.
>
>> fondue was just another fad in the US. My comments are only about the US
>
> He also forgets the islands of Hawaii have been a part of the United
> States since 1959.


Actually, it was a US territory since since 1898. It became a US state
in 1959.

>
>> Um, fondue was popularized in Europe, fondue is French:
>> https://www.merriam-webster.com/dictionary/fondue
>> Very few Americans do fondue, not many have.
>>
> Uh... the fondue I've made is Swiss. Made with gruyere cheese.

> Oh, and
> the garlic rubbed inside the pot is essential. Here's a video example:
>
> http://www.foodandwine.com/recipes/c...-cheese-fondue
>
> Or you could check this recipe:
>
> http://www.food.com/recipe/authentic...d-recipe-53057
>
>
> Sheldon, I doubt you have ever made or tasted a classic Swiss fondue.
> Neither has dsl1.

I have had real cheese fondue a couple times. It's pretty good, but I
have to agree with Sheldon that it was a fad back in the 70s. Lots of
people got fondue sets and used them once or twice, but I don't know
anyone who has made one in years.

>
> Any of this can be done on a stovetop, BTW. No need for a specific
> Fondue pot. But for true fondue you will need some long handled forks
> for dipping the bread and/or meats (smoked sausage) into the hot melted
> cheese.
>

Chop sticks would probably work. You need decent bread for dipping.

On 4/28/2017 9:26 PM, Dave Smith wrote:
> On 2017-04-28 9:01 PM, jmcquown wrote:
>> On 4/28/2017 7:49 PM, wrote:
>>>
>>>>
>>>> You seem to lack the least bit of common sense. Shioyaki is a basic
>>>> way of cooking fish in Japan,
>>
>> He seems to forget he's not in Japan. And hey, the Japanese didn't
>> win that war.
>>
>>> fondue was just another fad in the US. My comments are only about the US
>>
>> He also forgets the islands of Hawaii have been a part of the United
>> States since 1959.
>
>
> Actually, it was a US territory since since 1898. It became a US state
> in 1959.
>
>>
>>> Um, fondue was popularized in Europe, fondue is French:
>>> https://www.merriam-webster.com/dictionary/fondue
>>> Very few Americans do fondue, not many have.
>>>
>> Uh... the fondue I've made is Swiss. Made with gruyere cheese.
>
>> Oh, and the garlic rubbed inside the pot is essential. Here's a video
>> example:
>>
>> http://www.foodandwine.com/recipes/c...-cheese-fondue
>>
>> Or you could check this recipe:
>>
>> http://www.food.com/recipe/authentic...d-recipe-53057
>>
>>
>> Sheldon, I doubt you have ever made or tasted a classic Swiss fondue.
>> Neither has dsl1.
>
> I have had real cheese fondue a couple times. It's pretty good, but I
> have to agree with Sheldon that it was a fad back in the 70s. Lots of
> people got fondue sets and used them once or twice, but I don't know
> anyone who has made one in years.
>
>>
>> Any of this can be done on a stovetop, BTW. No need for a specific
>> Fondue pot. But for true fondue you will need some long handled forks
>> for dipping the bread and/or meats (smoked sausage) into the hot
>> melted cheese.
>>
>
> Chop sticks would probably work. You need decent bread for dipping.
>
>
Chop sticks? Did you just turn into dsl1? Why complicate things? Just
use the long handled fork. And of course you need good (not merely
decent) bread for dipping in hot melted cheese.

I promise, if you make it from scratch using good quality cheese it
wouldn't really be like that "stadium cheese sauce". Whatever that is.

Jill

On Fri, 28 Apr 2017 21:01:51 -0400, jmcquown >
wrote:

>On 4/28/2017 7:49 PM, wrote:
>> On Fri, 28 Apr 2017 10:26:13 -0700 (PDT), dsi1 >
>> wrote:
>>>>> Let's face it, folks here revel in being behind the times.
>>>>
>>>> How is mackerel shioyaki NOT behind the times? Why is that a
>>>> classic, yet foods that haoles have enjoyed all their lives
>>>> "behind the times"?
>>>>
>>>> Really, you're just being an asshole about this.
>>>>
>>>> Cindy Hamilton
>>>
>>> You seem to lack the least bit of common sense. Shioyaki is a basic way of cooking fish in Japan,
>
>He seems to forget he's not in Japan. And hey, the Japanese didn't win
>that war.
>
>> fondue was just another fad in the US. My comments are only about the US
>
>He also forgets the islands of Hawaii have been a part of the United
>States since 1959.
>
>> Um, fondue was popularized in Europe, fondue is French:
>> https://www.merriam-webster.com/dictionary/fondue
>> Very few Americans do fondue, not many have.
>>
>Uh... the fondue I've made is Swiss. Made with gruyere cheese. Oh, and
>the garlic rubbed inside the pot is essential. Here's a video example:
>
>http://www.foodandwine.com/recipes/c...-cheese-fondue
>
>Or you could check this recipe:
>
>http://www.food.com/recipe/authentic...d-recipe-53057
>
>Sheldon, I doubt you have ever made or tasted a classic Swiss fondue.

I would never stoop to RUINING a fine cheese by melting it... I'm not
into Cheese Whiz. Fonduites buy those discounted ends and melt them
all together into mystery cheese glop, same as those fercocktah
mystery cheese balls.

On Fri, 28 Apr 2017 20:40:04 -0400, jmcquown >
wrote:

>On 4/28/2017 8:34 PM, wrote:
>> On Fri, 28 Apr 2017 17:02:53 -0400, Ed Pawlowski > wrote:
>>
>>> On 4/28/2017 9:37 AM, Gary wrote:
>>>
>>>>
>>>> Everyone there had wine with their meal except for me. They acted like I
>>>> was some weirdo requesting water. Wine pared with a good meal is the
>>>> ultimate TIAD to me.
>>>>
>>>
>>> Any particular reason? Proper pairing is supposed to choose flavors
>>> that complement each other. The wrong pairing can be bad though. Do
>>> you drink wine alone or do you just not like wine? Nothing wrong with
>>> that.
>>>
>>> IMO, water is the ultimate beverage and goes well with anything.
>>
>Absolutely! I drink ice water all day long. Have a glass of it next to
>me when I go to bed. I don't often get thirsty at night but when I do,
>a glass of water is the first thing I want to soothe a parched throat.
>
>> I prefer fresh lemon water with a meal, an excellent palate cleanser,
>> sometimes with a touch of vodka but not often with a meal as alchol
>> deadens the taste buds.. I have no idea where people got the idea to
>> drink alchoholic beverages with fine food, they taste nothing.
>> .
>> My wife ocasionally indulges in inexpensive box wine but I rarely
>> drink wine anymore... I used to drink wine when I was into making my
>> own.
>>
>> Once a month when we shop at BJs we pick up a bag of large perfect
>> lemons in a 2 pound bag for $1.98, bought these yesterday:
>> http://i63.tinypic.com/2u469tl.jpg
>>
>Nice, but more lemons than I could possibly use in a week. Or even a month.
>
>Jill

I use lemons for cooking, those will probably not last the month. One
large lemon lasts six days of drinks. Tonight's dinner was a salad, a
quarter lemon was added to the bottled Italian dressing. Was a good
salad, with veggies and boiled spuds and canned black beans too. More
than enough for the next two days... we like raw veggie salads. We
don't eat meat every day. During winter when our garden
is over our majer market purchase is produce

On Friday, April 28, 2017 at 1:50:04 PM UTC-10, Sheldon wrote:
>
> Um, fondue was popularized in Europe, fondue is French:
> https://www.merriam-webster.com/dictionary/fondue

Well, I'm sure glad we got that out of the way!

> Very few Americans do fondue, not many have.

I'm sorry, you'll have to take that up the the Queen of Melted Cheese. She says the contrary and well, she is the queen. As we all know, defer to the Queen, we must.

On Fri, 28 Apr 2017 21:41:16 -0700 (PDT), dsi1 >
wrote:

>On Friday, April 28, 2017 at 1:50:04 PM UTC-10, Sheldon wrote:
>>
>> Um, fondue was popularized in Europe, fondue is French:
>> https://www.merriam-webster.com/dictionary/fondue
>
>Well, I'm sure glad we got that out of the way!
>
>> Very few Americans do fondue, not many have.
>
>I'm sorry, you'll have to take that up the the Queen of Melted Cheese. She says the contrary and well, she is the queen. As we all know, defer to the Queen, we must.

You're starting to sound exactly like somebody else.

On Friday, April 28, 2017 at 6:53:55 PM UTC-10, Bruce wrote:
> On Fri, 28 Apr 2017 21:41:16 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Friday, April 28, 2017 at 1:50:04 PM UTC-10, Sheldon wrote:
> >>
> >> Um, fondue was popularized in Europe, fondue is French:
> >> https://www.merriam-webster.com/dictionary/fondue
> >
> >Well, I'm sure glad we got that out of the way!
> >
> >> Very few Americans do fondue, not many have.
> >
> >I'm sorry, you'll have to take that up the the Queen of Melted Cheese. She says the contrary and well, she is the queen. As we all know, defer to the Queen, we must.
>
> You're starting to sound exactly like somebody else.

Thanks - sometimes I think that I am getting to be exactly like somebody else. Am I going insane?

On Friday, April 28, 2017 at 6:38:26 PM UTC-4, dsi1 wrote:
> On Friday, April 28, 2017 at 8:39:20 AM UTC-10, Cindy Hamilton wrote:
> >
> > Fondue isn't just cheese. Just goes to show how little you know
> > about it, and how willing you are to talk out your ass.
> >
> > Honestly, if we were talking this way about loco moco, you'd
> > be all over us like white on rice (heh).
> >
> > Cindy Hamilton
>
> Beats the heck out of me where you get your silly girl notions. I understand that fondue comes in chocolate too. Other than that I draw a blank. Please enlighten me on this matter. I have had chocolate fondue in the form of the infamous chocolate waterfall - in Las Vegas no less. It seems rather unsanitary to me but I doubt that a chocolate waterfall ever killed anybody so that would be the important part.
>
> I have never claimed to be an expert in fondue. My simple statement was that fondue was a big fad in the late 60's and 70's. If you have any information to the contrary, you'd best spring that out. Otherwise, we got nothing to talk about.

Fondue can also be made with broth, oil, or wine as the heat-transfer
fluid. (I just learned about wine fondue this minute after looking
up fondue on Wikipedia. It really doesn't appeal to me.)

Cindy Hamilton

On 2017-04-28 9:44 PM, jmcquown wrote:
> On 4/28/2017 9:26 PM, Dave Smith wrote:

>>>
>>> Any of this can be done on a stovetop, BTW. No need for a specific
>>> Fondue pot. But for true fondue you will need some long handled forks
>>> for dipping the bread and/or meats (smoked sausage) into the hot
>>> melted cheese.
>>>
>>
>> Chop sticks would probably work. You need decent bread for dipping.
>>
>>
> Chop sticks? Did you just turn into dsl1?

Nope. Just pointing out that it is not absolutely necessary to have the
long forks for a fondue. If someone has a pot and the ingredients they
do not need to be deterred by the lack of special forks.


> Why complicate things? Just
> use the long handled fork. And of course you need good (not merely
> decent) bread for dipping in hot melted cheese.



Are you underrating decency?



> I promise, if you make it from scratch using good quality cheese it
> wouldn't really be like that "stadium cheese sauce". Whatever that is.

Have you never seen the sort of stuff they foist as nachos at stadium
and fairs. The put some nacho chips in a little cardboard box and pour
some insipid gooey cheese sauce over them.

On 4/29/2017 9:40 AM, Dave Smith wrote:
> Have you never seen the sort of stuff they foist as nachos at stadium
> and fairs. The put some nacho chips in a little cardboard box and pour
> some insipid gooey cheese sauce over them.
>
I already answered that question. No. I have not ever bought or eaten
that sort of thing. I do know, It's NOT fondue.

Jill

On 2017-04-29 10:12 AM, jmcquown wrote:
> On 4/29/2017 9:40 AM, Dave Smith wrote:
>> Have you never seen the sort of stuff they foist as nachos at stadium
>> and fairs. The put some nacho chips in a little cardboard box and pour
>> some insipid gooey cheese sauce over them.
>>
> I already answered that question. No. I have not ever bought or eaten
> that sort of thing. I do know, It's NOT fondue.


I know it is not fondue. I just had the impression of a fondue version
of nacho cheese in a bag.

On 4/28/2017 5:02 PM, Ed Pawlowski wrote:
> On 4/28/2017 9:37 AM, Gary wrote:
>
>>
>> Everyone there had wine with their meal except for me. They acted like
>> I was some weirdo requesting water. Wine pared with a good meal is the
>> ultimate TIAD to me.
>>
>
> Any particular reason? Proper pairing is supposed to choose flavors
> that complement each other. The wrong pairing can be bad though. Do
> you drink wine alone or do you just not like wine? Nothing wrong with
> that.
>
> IMO, water is the ultimate beverage and goes well with anything.

I've just never liked any alcoholic beverage with any meal. Not wine
with a meal and no beer with certain meals that people like to combine
it with. Water only for me with meals.

IMO, alcoholic beverages are best alone and not with food. It's a
separate thing to do for me.

On 4/28/2017 9:44 PM, jmcquown wrote:
> I promise, if you make it from scratch using good quality cheese it
> wouldn't really be like that "stadium cheese sauce". Whatever that is.

Hi Jill. You should really stop criticizing "stadium cheese sauce" until
you give it a try. It does have it's place in the culinary world. :-D

On 2017-04-29 10:46 AM, Gary wrote:
> On 4/28/2017 5:02 PM, Ed Pawlowski wrote:
>> On 4/28/2017 9:37 AM, Gary wrote:
>>
>>>
>>> Everyone there had wine with their meal except for me. They acted like
>>> I was some weirdo requesting water. Wine pared with a good meal is the
>>> ultimate TIAD to me.
>>>
>>
>> Any particular reason? Proper pairing is supposed to choose flavors
>> that complement each other. The wrong pairing can be bad though. Do
>> you drink wine alone or do you just not like wine? Nothing wrong with
>> that.
>>
>> IMO, water is the ultimate beverage and goes well with anything.
>
> I've just never liked any alcoholic beverage with any meal. Not wine
> with a meal and no beer with certain meals that people like to combine
> it with. Water only for me with meals.
>
> IMO, alcoholic beverages are best alone and not with food. It's a
> separate thing to do for me.

That is your personal feeling about it. Many people differ and know that
some drinks are better with some foods that others. Wings are a waste
of time without beer. Scandinavians like fish smorresbrod with beer and
schnapps.... both, not one or the other. I like Pilsners or light ales
with hamburgers. Full bodied red wines are good with beef and lamb. I
like some white wines with fish, but other whites don't pair as well.
You inability to pair your drinks with your food do not mean that
alcoholic drinks are never good with food.

On 2017-04-29 10:56 AM, Gary wrote:
> On 4/28/2017 9:44 PM, jmcquown wrote:
>> I promise, if you make it from scratch using good quality cheese it
>> wouldn't really be like that "stadium cheese sauce". Whatever that is.
>
> Hi Jill. You should really stop criticizing "stadium cheese sauce" until
> you give it a try. It does have it's place in the culinary world. :-D
>
She didn't. I pondered the possibility that a ready to go fondue would
be the fondue version of it. I realize that people who actually like
McDonalds food would probably love the stadium cheese sauce nachos. It
would be melted and thinned out Velveeta at best. The thing about
fondue is that it is one of those simple recipes that relies on good
quality ingredients. Otherwise, it's just cheese sauce.

On 4/29/2017 10:59 AM, Dave Smith wrote:
> Wings are a waste of time without beer.

LOL! Wanna bet? Try some good wings sometime.
Properly steamed and spiced crabs don't need beer either.

> You inability to pair your drinks with your food do not mean that
> alcoholic drinks are never good with food.

Pairing drinks with food means your food is inferior and you need to get
a buzz on to enjoy them. Or at least "cleanse your palette" from
inferior food.

With all meals, I prefer "nature's champagne" - nice cold water.

On 2017-04-29 11:12 AM, Gary wrote:
> On 4/29/2017 10:59 AM, Dave Smith wrote:
>> Wings are a waste of time without beer.
>
> LOL! Wanna bet? Try some good wings sometime.
> Properly steamed and spiced crabs don't need beer either.
>
>> You inability to pair your drinks with your food do not mean that
>> alcoholic drinks are never good with food.
>
> Pairing drinks with food means your food is inferior and you need to get
> a buzz on to enjoy them.

Having a glass of wine or a beer with a meal is hardly a matter of
getting a buzz on.



> Or at least "cleanse your palette" from inferior food.

Palette? What sort of gut rot are you using to clean your palette?

Good pairings do not cleanse your palate. They compliment the food, and
vice versa.


> With all meals, I prefer "nature's champagne" - nice cold water.

Even with your beloved Big Macs?