Text 11713, 80 rader
Skriven 2007-02-12 01:35:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Fondue
==============
 -=> On 02-11-07  02:25,  Michael Loo <=-
 -=> spoke to Dale Shipp about chili forever 44 <=-

 ML> If it's good enough quality beef to be fondued, it's good
 ML> enough to be eaten raw!

   You would:-}}  Some recipes we've seen called for tenderloin or
   filet, but I don't think that we have ever bought tenderloin for
   anything -- much less fondue.   We have used decent sirloin,
   carefully trimmed.
 
 ML> Actually, I think the beef fondue is the relative newcomer.

   When we started doing beef fondue 40 years ago, I can't say that we
   had heard of cheese or chocolate fondue, although they might have
   been around in some circles.

 ML> Clean Dave is pointing out that "fondue" means melted; the

   True -- or at least that is what the French word it seems to come
   from means (according to Wiki).

 ML> beef cooked (or not cooked, as the case may be) in oil is
 ML> fondue in appearance only; i.e., it's cooked in a fondue pot.

  If you tried to do a cheese fondue in our beef fondue pot, you might
  easily end up burning the cheese.  The pot for beef is a normal
  thickness metal pot.  Most pots for cheese are thicker ceramic pots.
  The Melting Pot restaurant where our daughter works uses the same
  style metal pot for all of them, but has a burner that can be
  carefully controlled for heat level.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vegan Eggplant Parm Stew
 Categories: Low fat, Stew
      Yield: 4 Servings
 
      8 c  Water
      6 oz Can unsalted tomato paste
      1 tb Minced fresh garlic
      1 lg Onion, chopped
      1 md Eggplant, unpeeled and
           Chopped
     10 oz Pkg frozen chopped mustard
           Greens, thawed
           (or half a 16oz bag)
     15 oz Can Great Northern beans,
           Rinsed and drained
     15 oz Can Black-eyed peas, rinsed
           And drained
    1/2 c  Nutritional yeast
      2 ts Dried oregano leaves
    3/4 ts Salt
    1/2 ts Fresh ground pepper
      2    Tomatoes, chopped
 
  Adapted from a recipe in _The Uncheese Cookbook_ by Joanne Stepaniak.
  
  Combine water, tomato paste, and garlic in very large soup pot.  Add
  onion, eggplant and mustard greens.  Bring to a boil, reduce heat and
  simmer, uncovered, until eggplant is tender, but firm (about 15
  minutes).
  
  Combine 2 cups of the soup broth (from pot), the can of Great Northern
  beans, the nutritional yeast, and the seasonings in a blender.
  Process until very smooth.  Pour into soup pot and mix well.  Stir in
  black-eyed peas, and tomatoes.  Simmer, uncovered, until the beans are
  heated and the tomatoes softened.
  Date:    Mon, 29 Aug 94 15:38:28 PDT
  From:    Michelle Dick <artemis>
 
MMMMM


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