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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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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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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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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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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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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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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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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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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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


... When you're waiting for the waiter, you're the waiter.

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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


... So many songs about love but so few about burgers.

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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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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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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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