Text 19925, 102 rader
Skriven 2012-01-15 03:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: old noses 64
====================
 RH> I do remember the horrible smell but it wasn't enough
 RH> to put me off from eating pork.

The stimulus wasn't strong enough for you, plenty for him.
The only thing that I could imagine preventing me from eating
pork would be if I found out that the pigs had to be tortured
to make them taste good (which I believe isn't the case).

 ML> 9.95 prime rib: one could hardly make it oneself for the price,
 ML> if you get the normal 12-oz serving, counting oven time, labor,
 ML> and so on. I could use one of those right now.
 RH> It was at least 12 oz, if not more.

If they cut it down to 12 oz, perhaps they could have gotten
more servings out of the rack! Of course then the appeal of
the dinner might not be that great.

 RH> We got to the place about 5:30; about 6:00, we
 RH> heard the chef telling a couple he had 4 servings of prime rib left
 RH> plus the end cap. They were waiting on another couple but all were
 RH> planning to get the prime rib so he held all the rest for them. If you
 RH> don't get there early, you lose out.
 
And if they made another roast, they might not sell out. Worse,
they might not pack the people in early the way such specials are
intended to do.

 ML> That was the most disappointing factory tour I ever took. Second
 ML> was (drumroll) the BMW factory somewhere in Bavaria, where my
 ML> expectations were not too high in the first place

The Beemer tour was almost as artificial as the Hershey one -
you saw more pictures of cars than cars (though there were some
museum pieces there that the aficionados found interesting but
I didn't particularly).
 
 ML> I seldom willingly go for the Kraut. My favored sides are
 ML> potato dumpling, bacon potato salad, Rotkohl if somewhat sweet,
 ML> noodles (not Spaetzle), stewed apple. I order them and then
 ML> leave them on the plate, so they might as well be Kraut.
 RH> OTOH, I would eat them along with the meat. Probably end up bringing
 RH> some home if the portions were generous

And in a German restaurant, how could a portion not be generous?

 RH> Enjoy the city; I've got a couple of cousins living there. The one
 RH> took my aunt & me on a tour of the city in 1975. At the Nymphenburg
 RH> Palace gardens, there was a statue of some god holding a baby like he
 RH> was about to eat it. Gerhard said something about ".......Grandfather
 RH> McDonald with the first hamburger" when we saw it.

Mythology is full of guys devouring infants. Infanticide
was a fact before hamburgers - or even Hamburg.

 ML>       2    Garlic gloves, minced or
 RH> Now that's a different ingredient--never heard of it before. (G)

Indeed. Not suggesting that you make this recipe, just noting
that it uses the same ingredient:

---------- Recipe via Meal-Master (tm) v8.01

      Title: Fondue Vaudoise (Cheese Fondue 'a la Vaudoise')  Vaud
 Categories: Swedish, Cheese/eggs
      Yield: 4 servings

    200 g  Gruyere cheese ( 7 oz)              2 tb Corn starch
    135 g  Emmental cheese (5 oz)              3 tb Kirsch
    135 g  Raclette cheese (5 oz)                   Freshly ground pepper
    135 g  'Vacherin de Fribourg'-                  Nutmeg
           - cheese (5 oz)                          White bread (preferably 2-3
      1 x  Glove garlic                             - days old
      3 dl Dry white wine

  Grate or shred the cheese.

  Cut the bread into cubes.

  Peel the garlic, halve, rub the inside of a cast iron fondue dish
  (caquelon) with the garlic.

  Pour the wine into the dish, place the dish on the hot stove (not too hot
  !), add the cheese and stir CONTINUOUSLY until it has melted.

  Blend the corn starch with the kirsch. Stir into cheese fondue. Bring back
  to a boil, STIR CONTINUOUSLY !! Season with pepper and nutmeg.

  Transfer the dish to a burner and let simmer.

  Impale a piece of bread on the fondue fork and dip into the cheese.

  Serve a dry white wine or black tea with a fondue. Top the meal with a
  'small' glass of kirsch !

  Source unknown

-----


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