Text 16346, 84 rader
Skriven 2008-11-12 09:00:28 av Glen Jamieson
     Kommentar till en text av Burton Ford
Ärende: DIY FOOD  81112
=======================
 -=> Quoting Burton Ford to Glen Jamieson <=-

Hello Burt,

 gj-> I'm a 1931 model; nearly as old as Burt!
 RH> Oh, you're just a baby then.  (whispers) Burt's OLD.
 
 gj-> Yes, he is *months* older than me.  *No one* is older than Burt!

 BF> My buddy Jake just turned 80... got me by a year and a half or so.

Yesterday was the 90th anniversary of Armistice Day, and during the
commemorative ceremonies in Britain the last remaining survivors of
World War I were wheeled out.  The oldest one was 112 and still
reasonably "with it".  There are days when I feel that old...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Aged Cheddar & Guinness Fondue
 Categories: Cheese, Beer, Dips
      Yield: 4 servings
 
      2    Apples, cored & cut into
           Chunks
      2 c  Cauliflower florets
      2 c  Lg cubed ham
      2 c  Baby carrots, each halved
      1    Baguette (or any bread with
           Lots of crusty crust)
           Pigs-in-blankets
           Fondue
      1 lb Good aged cheddar, grated
  2 1/2 T  All-purpose flour
      8 oz Guinness stout + more if
           Needed
      6 T  Frozen apple juice
           Concentrate, thawed
      1 ts Powdered mustard
      1 ts Finely minced garlic
      1 ts Worcestershire sauce
      2 ts Olive oil
 
  The secret to a smooth cheese mixture is to toss the flour with the
  grated cheese before adding it to the fondue pot. This method evenly
  distributes the flour (which serves as the thickener) and prevents
  lumpy fondue! The unexpected ingredient is apple juice concentrate -
  which sweetens the aged cheddar ever so slightly. Just a great combo
  of flavors. One of our favorite fondue dippers are baby pigs in a
  blanket. Simple to make - 1 can/tube of crescent dough + Lil' Smokies
  baby sausage links. Unroll the dough, cut into strips - wrap each
  Lil' Smokie and bake 375F for 10-12 minutes until golden brown.
  
  Serves 4 as meal or 6 as first course
  
  If you don't have a fondue pot, just prepare the fondue dip in a
  medium sized saucepan and bring it to the table hot. You may have to
  warm the fondue back at the stove a couple of times during the meal.
  If the cheese gets too thick, thin it out with a little more
  Guinness. Tossing the grated cheese with flour ensures a smooth,
  lump-free fondue.
  
  Toast bread: If your bread is day-old, skip this step. Otherwise cut
  the bread into 1ö squares. Turn oven to 250F. Toast bread pieces for
  15 minutes. Remove and cool. Make fondue: Toss grated cheese with the
  flour. In your fondue pot over low heat, add 2 teaspoons of olive oil
  and garlic. Fry until garlic is fragrant, about 30 seconds. Turn heat
  to medium-high. Add Guinness, apple juice concentrate, Worcestershire
  sauce and mustard. Bring to boil. Add cheese a little at a time,
  stirring constantly until fondue is smooth and melted. Thin with more
  Guinness, if needed throughout the meal. Season with salt and pepper.
  
  Serve: Arrange bread, vegetables and fruit around the table. Other
  ideas: broccoli, pigs in blanket (made with lil’ smokies wrapped with
  crescent roll dough unrolled & cut into strips, bake 375F for 12
  minutes) , celery, boiled new potatoes, grapes, steamed Brussels
  sprouts, boiled shrimp. From: Http://Steamykitchen.Com
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)