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Old 3rd June 2012, 10:49 PM   #1021
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Quote:
Originally Posted by SY View Post
Lots of fiber there, but limited temperature range for cooking (100 degrees C melting point).
The life sucks Stuart.
Best cleanest hi-tech produces are uneatable, while disgusting worms that live in flour contain one of the best meats.
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Old 3rd June 2012, 10:51 PM   #1022
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Polyamide is a better choice for the casing. Though personally, I find the contents as disgusting as the casing. Sausage in particular is a lips-and-anuses sort of blend.
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Old 4th June 2012, 12:09 AM   #1023
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That's why you make them at home. Nothing but Chuck in them there tube steaks
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Old 4th June 2012, 12:40 AM   #1024
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Quote:
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Nothing but Chuck in them there tube steaks
Uhhhh.....NTTAWWT.
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Old 4th June 2012, 02:22 AM   #1025
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Tonight's dinner featured my wife's patented fondue, made with an Alpage gruyere. Paired with a '93 Niellon Batard-Montrachet.
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Old 4th June 2012, 03:10 AM   #1026
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fondue
There's another one I have come to learn much about. When I grew up it meant a pot over an active heater of cheese, oil, soup stock or chocolate and you used little forks to dip things into. It was a pain in the a$$ and took hours to get enough to eat...

...then I met my Vietnamese wife. My, how things change when you open your eyes to how they do it in other parts of the world. I now am a fondue fan.
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Old 4th June 2012, 03:25 AM   #1027
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We finished dinner in Russian style... I am full, kind and lazy now.
Burgers made from meat of cows that grazed on green grass. Fried wild white mushrooms in organic sour cream. Vegetable Salad with sprouts. Pasta. Goat kefir.
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Old 4th June 2012, 03:35 AM   #1028
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So for a fondue ala Vietnamese...

You take one of those gas burner type things and a divided pot as shown. In the centre part of the pot you put a spicy kind of broth like Tom Yum with a little chili in oil and whatever else, for the meat and seafood, and in the outside you put a chicken type stock that is less flavourful for the greens.

The meat can be beef or chicken, shrimp, squid, mussels, octopus, cuttlefish or W.H.Y. Just make sure it is sized so it will cook in a short time.

For SY I recommend fried tofu or fresh firm tofu or pre-soaked bean curd stick.

The greens are best got from your local asian market. All kinds of things I can visualize but not remember the names of right now. (my honey's in bed already).

You can also add stuff like Shiitake, enoki or other mushrooms and any veggie that is ready quickly. You don't want to add something that takes forever to cook.

You toss the things in and before you have time for a second sip of wine, your first course is ready. You just keep tossing in and scooping out and before you know it you've too much too eat.

I really like this way of doing a fondue, which is often referred to a hot pot, but again, not what I grew up with as a 'hot pot', that's for another post.

Cheers.
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Old 4th June 2012, 03:55 AM   #1029
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I'm kinda the type... worrying too much about the food you're eating is probably not very good for your health.
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Old 4th June 2012, 04:01 AM   #1030
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At my age, it's time to start the worrying. Lest we are not here to remind the others.

Mind you, I did just make a batch of sausages didn't I?
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