Well that was fun. Thank you Butzy for hosting it. Always, the entries are fantastic and choosing a winner of winners is a challenge on its own. Butzy, I would like to know how you do that bread? I would like to try it. Thank you all for participating.
In my part of the world, it is fall and we are harvesting the last of the seasons crops. In addition to this, we are preserving for our winter pantries. I know that harvest time is different times of the year for different parts of the world. That is why this is Harvest Festivals and not fall festivals. Here Thanksgiving is the national festival but there are local festivals all over the country as there are Harvest Festivals all over the world. The diversity of culture and foods on this website intrigues me. I have some tomatoes left and will use the tomatoes, peppers, onions, vinegar, sugar, and spices to “put up” some chili sauce for those dried beans on a cold winter day. Below I have listed some festivals from around...
Hey so I have an idea (ok it might be partially stolen but what isn't these days and you know etc etc)
anyway, it is an app or shareable or whatever that involves fondue. So my problem is I've never done fondue before, and definitely not in an a la minute setting. So my question:
What would your suggestions be to achieve a fondue texture ( cheese dipping sauce, not too thick nor too thin, intended as a dip for grilled bread) cheese sauce that can be picked up on the line in a la carte sized portions ideally in less than 10 or so minutes and that the line cooks will actually be able to do properly as part of a larger menu (i.e. not sitting there stirring it over a double boiler constantly for 6-7 straight minutes or something).
I'm thinking of making a loose bechamel that they can heat up in a pan, swirl shredded cheese into a la minute and dump into the serving vessel. Would the cheese set up before the diner got really into it? Would it be too thick?
I generally flash fry add stock and simmer for a few minutes but looking on-line the opinion seems to be 50 - 50 as many people use a slow cooker for 6 hours or long oven time in a casserole ... I guess there will never be a definitive answer, maybe I'll so a taste test !