• Beer Cheese?

    From Shawn Highfield@1:229/452 to Dave Drum on Tue Jun 22 09:50:38 2021
    Dave Drum wrote to Nigel Reed <=-

    Here is my go-to beer/cheese recipe. It works as a dip, a fondue, or as
    a pour-over sauce. You can make it thicker by adding more cheese and/or cutting back on the miik.

    I'm going to try this next time Andrea buys GF beer and see how it works.

    Shawn

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  • From Dave Drum@1:229/452 to Shawn Highfield on Tue Jun 22 11:18:40 2021
    Shawn Highfield wrote to Dave Drum <=-

    Here is my go-to beer/cheese recipe. It works as a dip, a fondue, or as
    a pour-over sauce. You can make it thicker by adding more cheese and/or cutting back on the miik.

    I'm going to try this next time Andrea buys GF beer and see how it
    works.

    I mostly do mine as a "pour-over" as that is how I first encountered
    it. It's the "unique" ingredient in a regional speciality called the
    "Horseshoe Sandwich". But I have also made/used it as a dip/fondue to
    good success. Bv)=

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Horseshoe Sandwich
    Categories: Bread, Cheese, Potatoes, Sandwiches, Chilies
    Yield: 4 Servings

    French fries
    8 sl Toasted bread
    8 sl Baked ham *
    +=OR=+
    8 Cooked hamburger patties *
    pn Ground paprika

    MMMMM---------------------------SAUCE--------------------------------
    1/2 lb Butter
    1 tb Salt
    1/4 lb (to 1/2 lb) flour
    1/4 ts Cayenne pepper
    1/4 ts Dry (Colmans style) mustard
    1 qt + 1 cup milk
    3 tb Worchestershire sauce
    3 lb Old English Cheddar cheese;
    - chopped
    1 pt Beer

    Melt butter, add flour and milk. Add rest of ingredients
    except beer. Stir constantly, while cooking, to a smooth
    cream sauce. Stir in beer to sauce just before serving.

    Makes 2 1/2 to 3 quarts.

    * Ham or hamburger are traditional. But, nearly any meat
    or seafood can and has been used. Pick your own.

    Cook French fries and keep warm in oven. Prepare Cheese
    Sauce.

    To assemble sandwich: Place 2 slices of toasted bread
    side by side on individual serving platters; top with
    either ham slices or cooked beef patties, cover with
    Cheese Beer Sauce, and mound a large amount of French
    fries on top and along the sides. To garnish, sprinkle
    with paprika. Serve immediately.

    UDD NOTE: My favourite is a 1/3 lb (or larger) burger
    patty and several slices of crispy cooked bacon as the
    meat(s). Makes a sort of bacon cheeseburger 'shoe.

    Makes 4 servings.

    MM Format by Dave Drum - 08 July 1998

    Uncle Dirty Dave's Kitchen

    MMMMM


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  • From Mike Powell@1:2320/105 to SHAWN HIGHFIELD on Tue Jun 22 14:37:00 2021
    Dave Drum wrote to Nigel Reed <=-

    Here is my go-to beer/cheese recipe. It works as a dip, a fondue, or as a pour-over sauce. You can make it thicker by adding more cheese and/or cutting back on the miik.

    I'm going to try this next time Andrea buys GF beer and see how it works.

    A Kentucky city about an hour East of me claims to be the beer cheese
    capital of the world. I don't know about that, but the best beer cheese I
    have had either came from there, or from a little place just to the South
    of there.

    Mike


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  • From Dave Drum@1:229/452 to Mike Powell on Wed Jun 23 11:14:20 2021
    Mike Powell wrote to SHAWN HIGHFIELD <=-

    Here is my go-to beer/cheese recipe. It works as a dip, a fondue, or as a pour-over sauce. You can make it thicker by adding more cheese and/or cutting back on the miik.

    I'm going to try this next time Andrea buys GF beer and see how it works.

    A Kentucky city about an hour East of me claims to be the beer cheese capital of the world. I don't know about that, but the best beer
    cheese I have had either came from there, or from a little place just
    to the South of there.

    I've eaten at the Winchester 96 truck stop. But I don't remember beer
    cheese mentioned on their menu - either as a side dish or an add-on to
    a burger or entree. So, I whistled up a recipe link from the Beer Cheese Festival web site. I'm going to try this at some point ... if for no
    more reason than to see how long it takes to reduce 36 oz of beer to a
    mere 3 oz.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Brooklyn Brew Shop's Beer Cheese
    Categories: Cheese, Dairy, Vegetables, Beer
    Yield: 1 recipe

    36 oz Newcastle Brown Ale *
    2 Shallots; peeled, thin
    - sliced
    2 cl Garlic; crushed
    1 ts Whole black peppercorns
    2/3 c Whole milk
    6 oz Cream cheese; softened
    10 oz (2 heaping cups) grated
    - Cheddar

    Combine beer, shallots, garlic, and peppercorns in a
    large pot over medium-high heat. Bring to a boil, and
    then reduce heat and simmer until the beer reduces to
    1/3 cup (approximately one hour).

    UDD NOTE: That may take a while. You're reducing more
    than a quart of beer/ale to a third of a cup (less
    than 3 oz).

    When liquid is reduced, strain into a heat-safe bowl and
    let cool.

    When your beer reduction is cool enough to handle,
    combine milk, cream cheese, cheddar, and beer reduction
    in a food processor. Pulse until the mixture is somewhat
    smooth, but stop before it becomes a paste.

    Transfer cheese mixture to a large pot and heat over
    medium-low, stirring occasionally, until cheese is
    completely melted (approximately 10 minutes). Whisk
    until smooth.

    Remove from heat, let cool, and cover. Refrigerate for
    at least four and up to 24 hours to marry flavors.
    Enjoy.

    * brown ale, wheat beer (think Leinenkugel) or other
    lightly hopped beer.

    RECIPE FROM: https://vinepair.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Kurt Weiske@1:218/700 to Mike Powell on Wed Jun 23 09:59:00 2021
    Mike Powell wrote to SHAWN HIGHFIELD <=-

    A Kentucky city about an hour East of me claims to be the beer cheese capital of the world. I don't know about that, but the best beer
    cheese I have had either came from there, or from a little place just
    to the South of there.

    I went to a fancy-pants FONDUE restaurant with some friends. We had two
    pots, one with a champagne, ermenthal/gruyere/parmesan cheese mix with
    fennel shavings, and another with beer and sharp cheddar.

    The Beer/Cheddar mix went first.


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  • From Mike Powell@1:2320/105 to DAVE DRUM on Wed Jun 23 13:34:00 2021
    I've eaten at the Winchester 96 truck stop. But I don't remember beer
    cheese mentioned on their menu - either as a side dish or an add-on to
    a burger or entree. So, I whistled up a recipe link from the Beer Cheese Festival web site. I'm going to try this at some point ... if for no
    more reason than to see how long it takes to reduce 36 oz of beer to a
    mere 3 oz.

    One of my favorites is served at Hall's on the River, which is south of Winchester, close to Boonesborough.

    Mike


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  • From Mike Powell@1:2320/105 to KURT WEISKE on Thu Jun 24 13:06:00 2021
    I went to a fancy-pants FONDUE restaurant with some friends. We had two
    pots, one with a champagne, ermenthal/gruyere/parmesan cheese mix with
    fennel shavings, and another with beer and sharp cheddar.

    The Beer/Cheddar mix went first.

    I am not at all surprised there. That other one sounds a little rich for
    my tastes. :)

    Mike


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  • From Dale Shipp@1:261/1466 to Kurt Weiske on Fri Jun 25 00:45:00 2021
    On 06-23-21 09:59, Kurt Weiske <=-
    spoke to Mike Powell about Re: Beer Cheese? <=-

    I went to a fancy-pants FONDUE restaurant with some friends. We had
    two pots, one with a champagne, ermenthal/gruyere/parmesan cheese mix with fennel shavings, and another with beer and sharp cheddar.

    The Beer/Cheddar mix went first.

    IMO, cheese fondue is inferior to beef fondue. We have not done that
    for at least two score years, but it is pretty good. You take a very
    hot peanut oil, cubes of decent beef, and a variety of sauces. Each
    person has a different color pronged fork and is responsible for cooking
    their beef in the hot oil to their personal desired level of doneness.

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Fondue Sauces For Beef
    Categories: Sauce, Beef, Easy, D/g
    Yield: 8 Serv-each

    MMMMM------------------------GARLIC SAUCE-----------------------------
    1 c Sour Cream
    3 Clove garlic, crushed
    1 tb Chopped chives
    -salt and Pepper to taste.

    MMMMM---------------------MUSTARD MAYONNAISE--------------------------
    1 c Sour cream or mayonnaise
    1/2 ts Dry mustard (or to taste)
    -salt and pepper to taste.

    MMMMM-------------------SOUR CREAM HORSERADISH------------------------
    1 c Sour cream
    3 ts Horseradish
    -salt and pepper
    -paprika

    MMMMM-------------------------HOT SAUCE------------------------------
    1 c Catsup
    3 ts Worcestershire sauce
    3 ts Prepared mustard
    3 ts Prepared horseradish

    For the first three mixtures, combine all ingredients. Chill.

    For the hot sauce, combine all ingredients, bring to boil in sauce
    pan, serve hot or at room temperature

    Courtesy of Dale & Gail Shipp , Columbia Md.

    MMMMM


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  • From Dave Drum@1:229/452 to Dale Shipp on Fri Jun 25 10:43:32 2021
    Dale Shipp wrote to Kurt Weiske <=-

    I went to a fancy-pants FONDUE restaurant with some friends. We had
    two pots, one with a champagne, ermenthal/gruyere/parmesan cheese mix with fennel shavings, and another with beer and sharp cheddar.

    The Beer/Cheddar mix went first.

    IMO, cheese fondue is inferior to beef fondue. We have not done that
    for at least two score years, but it is pretty good. You take a very
    hot peanut oil, cubes of decent beef, and a variety of sauces. Each person has a different color pronged fork and is responsible for
    cooking their beef in the hot oil to their personal desired level of doneness.

    Not to be nit-picky - but in the interests of accuracy ....

    Fondue is Switzerland's national dish, a melting pot of different
    flavours and aromas, Its name comes from the French word fondre, meaning
    to melt, and it was first described in Homer's Iliad as a mixture of
    goat cheese, flour, and wine.

    Fondue's key ingredient is cheese that is melted over a fire, with a
    lot of regional varieties and flavourful additions such as cherry brandy, white wine, or a sprinkle of nutmeg. It was invented out of necessity,
    when the alpine locals and travelling herders relied only on cheese,
    wine, and bread to get them through the winter.

    As the summer cheese dried out and bread became stale during the winter months, the people started to melt cheese with wine and dip pieces of
    stale bread into it. Cribbed from https://www.tasteatlas.com mostly to
    be sure I was accurate. Bv)=

    Your hot oil and meat is a French variant called "fondue bourguignon".

    Vineyard workers, many years ago, found themselves with little time to
    spare for food while harvesting grapes in the fields.

    To cater for this, the owners of the wineries placed pots of hot
    grapeseed oil in the fields. The workers brought meat from home and
    could stop and cook small pieces on skewers when they were hungry.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Classic Swiss Cheese Fondue
    Categories: Cheese, Vegetables, Wine, Booze
    Yield: 8 servings

    1 cl Garlic; halved
    1 lb Gruyere cheese; grated
    1/2 lb Emmentaler or other Swiss
    - cheese; grated
    1 c Dry white wine
    1 tb + 1 ts cornstarch
    1 ts Fresh lemon juice
    1 1/2 tb Kirsch
    Fresh ground pepper
    Fresh grated nutmeg

    Rub the inside of a cheese fondue pot or medium enameled
    cast-iron casserole with the garlic clove; discard the
    garlic. Combine the grated Gruyère and Emmentaler with
    the wine, cornstarch and lemon juice in the fondue pot
    and cook over moderate heat, stirring occasionally,
    until the cheeses begin to melt, about 5 minutes. Add
    the kirsch and a generous pinch each of pepper and
    nutmeg and cook, stirring gently, until creamy and
    smooth, about 10 minutes; don't overcook the fondue or
    it will get stringy. Serve at once.

    By Melissa Kelly

    RECIPE FROM: https://www.foodandwine.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From JIM WELLER@1:135/392 to NIGEL REED on Sat Jun 26 23:00:00 2021

    Quoting Nigel Reed to Fidonet.cooking <=-

    Recipes for beer cheese are 10 a penny on the Internet, but I just wondered if anyone has a good, tried and trusted recipe to share? I'll
    be using it as a tip for tater tots as an appetizer sort of thing.

    I believe that one should use an aged sharp cheese and that the sauce
    be devilled with dry mustard and cayenne AND Wooster sauce.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Welsh Rarebit
    Categories: British, Sauces, Cheese, Beer
    Yield: 6 Servings

    1 tb Butter
    1 lb grated sharp cheese;
    Cheddar, Cheshire or
    Gloucester
    3/4 c Beer, divided
    1/8 ts Cayenne pepper
    1/4 ts Dry mustard
    1/4 ts Salt
    1 ts Worcestershire sauce
    1 Egg, beaten with
    1 ts Cornstarch
    6 sl White or rye toast or
    6 English Muffins, split and
    -toasted

    Melt the butter in the top of a double boiler. Add cheese and all
    but 1 Tablespoon of the beer. Cook over hot, not boiling water
    until the cheese melts.

    Combine the cayenne pepper, dry mustard, salt and Worcestershire
    sauce with the remaining tablespoon of the beer then stir into the
    melted cheese.

    Combine the slightly beaten egg with the cornstarch, stir this
    into the cheese mixture and let mixture thicken slightly.

    Serve immediately over toast.

    JW

    MMMMM


    Cheers

    Jim


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  • From JIM WELLER@1:135/392 to KURT WEISKE on Sat Jun 26 23:01:00 2021

    Quoting Kurt Weiske to Mike Powell <=-

    I went to a fancy-pants FONDUE restaurant with some friends. We
    had two pots, one with a champagne, ermenthal/gruyere/parmesan
    cheese mix with fennel shavings, and another with beer and sharp
    cheddar. The Beer/Cheddar mix went first.

    I think using Champagne, or any other sparkling wine for that
    matter, is a waste of bubbles. Any moderately dry white wine will do
    nicely. If you want to be authentically Swiss, consider a Neuchatel
    white.

    The fennel and Parmesan are super cheffy weird touches. All you need
    besides the cheese and the wine is a little garlic, some Kirsch, a
    hint of nutmeg and a little cornstarch to bind.

    And there's certainly nothing wrong with Cheddar in beer.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cheese and Beer Fondue
    Categories: Appetizers, Cheese, Beer, Condiments, Sauces
    Yield: 6 Servings

    3 c Shredded cheddar cheese
    2 tb All-purpose flour
    1 Clove garlic, halved
    1 c Beer
    1/4 c Water
    1/4 c Mayonnaise
    1 ts Worcestershire sauce
    1/2 ts Dry mustard
    1/2 ts Prepared horseradish
    2 tb Snipped chives
    French bread, cut bite
    Size pieces and
    Warm boiled potatoes, cut up

    In a mixing bowl, combine the cheese and flour; toss to coat. Rub
    the bottom and sides of a heavy saucepan with the cut side of
    garlic; discard garlic.

    In the saucepan, over low heat, combine beer and water until just
    warm. Gradually add small amounts of the cheese mixture, stirring
    constantly, until cheese is melted. Make sure each addition of
    cheese is melted before adding more. Stir in the mayonnaise,
    Worcestershire, dry mustard and horseradish. Cook and stir the
    mixture until heated through. Transfer to a fondue pot and place
    over fondue burner. Garnish with chives if desired. Spear the
    bread cubes or potatoes with fondue forks, swirling to coat. If
    the fondue thickens while standing, slowly add additional warmed
    beer.

    Recipe By: Prodigy Food & Wine Board

    From: Crane C. Walden

    MMMMM







    Cheers

    Jim


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  • From Dale Shipp@1:261/1466 to Dave Drum on Sun Jun 27 00:32:00 2021
    On 06-25-21 10:43, Dave Drum <=-
    spoke to Dale Shipp about Beer Cheese? <=-

    IMO, cheese fondue is inferior to beef fondue. We have not done that
    for at least two score years, but it is pretty good. You take a very
    hot peanut oil, cubes of decent beef, and a variety of sauces. Each person has a different color pronged fork and is responsible for
    cooking their beef in the hot oil to their personal desired level of doneness.

    Not to be nit-picky - but in the interests of accuracy ....

    Your hot oil and meat is a French variant called "fondue bourguignon".

    Note that I did say "beef fondue". In American English that should be
    enough to define the dish and to distinguish it from fondue made with
    cheese.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: North Carolina Chopped Barbecued Pork
    Categories: Crockpot, Main dish, Pork, Sandwich
    Yield: 3 servings

    1 1/2 lb Pork shoulder roast
    1/2 ts Salt
    1/2 ts Celery seed
    1/16 ts Cinnamon, ground
    3/16 c Vinegar, cider
    1/4 c Catsup
    1/4 ts Chili powder
    1/4 ts Nutmeg, ground
    1/4 ts Sugar
    1/2 c Water
    Vinegar, cider; to taste
    Sauce, Tabasco; to taste

    Brown roast in a small amount of fat and place in a Dutch oven. Mix
    the next 9 ingredients in a saucepan and bring to a boil. Pour over
    roast and cover. Bake in a preheated 325^ oven, 40 minutes to the
    pound, until done, basting occasionally with drippings.

    Transfer roast to a chopping board. Remove meat from the bone and
    chop into fairly fine pieces. Season to taste with additional vinegar
    and hot sauce. Serve hot with coleslaw and corn bread.

    Sylvia's comments: I found some stew pork marked WAY down, bought
    several packages ($.99/lb!) and stuck them in the freezer. Then I
    put all the ingredients, including the still-frozen pork, in the
    crockpot this morning. Tonight it was done, I just mashed up the
    meat with a fork and knife and served it over rice. The vinegar
    produces a very interesting taste. However, it came out kind of
    soupy; *next time* I'll leave out the water and increase the catsup.

    This is the most popular barbecue dish in North Carolina, and, as far
    as we know, it is indigenous to that state.

    FROM: Spoonbread and Strawberry Wine

    Apple's comments: I made this for supper tonight and it is GOOD! :)

    Posted on GEnie Food & Wine RT Apr 22, 1993 by J.APPLEBURY
    [AppleDebbie]

    From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
    71511,2253, GT Cookbook echo moderator at net/node 004/005
    From: Sylvia Steiger
    ~--

    MMMMM


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  • From Dave Drum@1:3634/12 to Dale Shipp on Mon Jun 28 05:07:00 2021
    Dale Shipp wrote to Dave Drum <=-

    IMO, cheese fondue is inferior to beef fondue. We have not done that
    for at least two score years, but it is pretty good. You take a very
    hot peanut oil, cubes of decent beef, and a variety of sauces. Each person has a different color pronged fork and is responsible for
    cooking their beef in the hot oil to their personal desired level of doneness.

    Not to be nit-picky - but in the interests of accuracy ....

    Your hot oil and meat is a French variant called "fondue bourguignon".

    Note that I did say "beef fondue". In American English that should be enough to define the dish and to distinguish it from fondue made with cheese.

    You certainly did. But fondue, as was invented, involves a cheese sauce.
    Here's another off-the-wall and around-the-bend "fondue".

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chinese Fondue w/St. Hubert Onion Soup
    Categories: Soups, Wine, Herbs
    Yield: 4 servings

    1080 ml (2 cans) St-Hubert Onion
    - Soup
    1 c Red wine
    2 Bay leaves
    Ground black pepper

    Pour the contents of both cans into a pot, along with
    the red wine, bay leaves and ground black pepper. Bring
    to a boil.

    Transfer this broth into a Chinese fondue pot and use it
    to cook the ingredients of your choice.

    NOTES: Once you've enjoyed your fondue meal, you can use
    whatever broth remains to make soup. This broth will
    probably be very salty, so you may want to dilute with
    water.

    Keeps up to 5 days in the fridge.

    Freezing this recipe is not recommended.

    RECIPE FROM: https://www.st-hubert.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Nigel Reed@1:124/5016 to Dave Drum on Thu Jul 1 11:18:32 2021
    Dave wrote:
    Nigel Reed wrote to Fidonet.COOKING <=-

    Recipes for beer cheese are 10 a penny on the Internet, but I just wondered if anyone has a good, tried and trusted recipe to share? I'll be using it as a tip for tater tots as an appetizer sort of thing.

    Here is my go-to beer/cheese recipe. It works as a dip, a fondue, or as
    a pour-over sauce. You can make it thicker by adding more cheese and/or cutting back on the miik.

    Thanks for sharing. I'll give it a go.
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