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.
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.
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.
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.
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'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.
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.
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.
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.
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.
Quoting Kurt Weiske to Mike Powell <=-cheese mix with fennel shavings, and another with beer and sharp
I went to a fancy-pants FONDUE restaurant with some friends. We
had two pots, one with a champagne, ermenthal/gruyere/parmesan
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".
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.
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.
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