Text 20384, 96 rader
Skriven 2012-01-25 01:22:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Fondue
==================
 -=> On 01-23-12  15:34,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Fondue <=-

 DS> That all depends on what sort of fondue you are talking about.  Our
 DS> daughter used to work at The Melting Pot, a fondue restaurant.  They

 RH> There's one of those in Raleigh, same plaza as Trader Joe's which we
 RH> plan to hit up tomorrow after my doctor's appointment. Depending on
 RH> the time, we might consider it for supper.
 
We like them, but they do tend to be a specialty type of place.  They
are also not a place for a quick dinner.  Typical table time for a full
meal is two hours or more, as opposed to most restaurants one hour.

 DS> did put wine into many of their cheese fondue combinations, but it was

 RH> Hopefully it will be indicated on the menu if it is in the fondue.

It would be. Here is a link to the menu (with prices) for the Melting
Pot in Columbia.  The one nearer to you will probably be similar.

http://www.meltingpot.com/userfiles/Store69/columbiamd-dinner-10-11.pdf

Many of the cheese fondue entries have beer or wine, but not all do.
The meat fondues have several choices without alchohol.
 
 DS> necessary.  We have done fondue at home years ago, and then it was
 DS> strictly beef cubes, cooked in peanut oil over sterno, and dipped into
 DS> a variety of sauces when cooked.  None of the sauces we used had

 RH> I've known that but was thinking of the cheese fondues in particular.
 
Something to consider the next time you stop by on the way north (or
return).

 DS>       Title: Fondue Sauces For Beef

 RH> All basic and easy. I guess you could probably use a bbq sauce or
 RH> other sauces if so desired. Katsu sauce (generally associated with
 RH> chicken) is a simple mix of ketchup and worchestershire--that was
 RH> offered at a lot of Korean or other Asian hole in the wall places in
 RH> HI. The L&L Drive In chain out west has it too. And, I should think a
 RH> sauce with some sesame in it would go well with beef; a bit of
 RH> brainstorming could produce lots of simple sauces.

Exactly.  It also helps to have the fondue plates that have sections to
keep the sauces separated from each other.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ground Beef, Rice, And Cabbage Hot Pot
 Categories: Crockpot, Pot
      Yield: 1 servings
 
      1 lb Ground Round
      2 c  Onion -- finely chopped
      2    Garlic Cloves -- minced
      6 c  Chicken Broth, Low-Sodium Or
           Regular -- defatted
    1/2 c  Ketchup
      3 c  Cabbage, Coarse Ribs
           Excluded -- finely shredded
      1 c  Long-Grain Rice
  1 1/2 c  Corn Kernels, Frozen
      1 lg Carrot -- peeled and sliced
      2 ts Dried Thyme
      1 ts Granulated Sugar
      1    Bay Leaf
    1/4 ts Ground Cinnamon
    1/4 ts Black Pepper
           Salt, To Taste -- optional


In large skillet, combine Ground round, onion, and Garlic  Cook over
medium Heat, stirring frequently, Until beef has changed color Turn out
meat mixture onto lg Plate lined with paper Towels to absorb Excess fat.

Transfer meat mixture to crock pot. Add all remaining ingredients except
salt. Stir to mix well. Cover and cook on low Setting 5 1/2 to 6 hours
or Until rice is cooked and Flavors are well blended. Remove and discard
bay leaf. Add salt, if desired.

  
  Recipe By     : Skinny One-Pot Meals - ISBN 0-940625-75-X Serving
  
  From: Dan Klepach                     Date: 03-10  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:49:28, 24 Jan 2011
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