Text 13032, 66 rader
Skriven 2007-03-15 06:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: STUFF 221
=================
 ML> Actually I think Carol would not be displeased were I to
 ML> exhibit any curiosity regarding these things. But I don't.
 GJ> But Carol is special in that she brews up a lot of these potions and
 GJ> lotions, soaps and salves, ointments and ungents, creams and
 GJ> conditioners as her hobby, so would probably welcome your interest in
 GJ> her artistic achievements.

Her wish for me to understand why she smelled good long
predated her own involvement in the making of the cosmetics.
She has dozens of potions, lotions, soaps, salves, et cetera
not of her own making.
 
 ML> Do you see me drinking St. Regis or Fre wine? And whose idea was
 ML> that in the first place.
 GJ> I have no idea who brought the subject up, but it could have related
 GJ> to the use of wine in cooking.

Well, some satyriac antipodean fellow certainly took the
ball and ran a good way with it.

   Developing that line of reasoning
 GJ> further, it would be expected that adding wine to a stew type of dish
 GJ> would have the same effect on the wine as boiling it by itself - both
 GJ> the alcohol and the aromatic taste elements would be driven off.  The
 GJ> result would be the same as adding an non-alcoholic wine to the dish.

The same as adding a non-alcoholic wine of similar quality to
the dish, that I could live with. But as I've pointed out,
dealcoholized wines have never been made from anything more
than faintly resembling potable.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Cheese Fondue #1
 Categories: Appetizers, Cheese
   Servings:  4

      8 oz Natural Swiss cheese,diced
      8 oz Gruyere cheese,diced
      2 tb Flour
      1    Clove garlic,halved
      2 c  Dry white wine
      1 tb Lemon juice
      3 tb Kirsch
           French bread,1" cubes

  Place cheese in plastic bag; sprinkle with flour. Toss until cheese is
  coated.

  Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine.
  Heat over low heat just until bubbles rise to surface (wine must not boil).
  Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring
  constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch.

  Pour into ceramic fondue pot over low heat. Use long-handled forks to spear
  bread cubes; then dip and swirl in fondue with stirring motion.
  NOTE: The Swiss cheese should be aged at least 6 months.

  Source unknown, and I know not whence the lemon juice: I suppose
  someone used to really, really acid wine.

MMMMM

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