OT - cold weather food and beverage questions

On 21 Feb 2006 06:45:57 -0800, "Tina" wrote:

Ok, so now you have to explain, describe and provide the recipe for
cheese rarebit??????

Pleeeeezzzzzzz ?

Tina

I can see from the responses you've already gotten that this is one of
those dishes that everybody in the world makes differently.

The basics a
Shred the cheese, it melts a heck of a lot more easily.
Have your liquid at room temperature if you possibly can, that helps
avoid curdeling.
The harder the cheese the more cooking time you may have to do.

For plain cheese rarebit, start a basic white sauce.
This is a hearty white sauce more suited to cheeses and gravies than
the more deilcate blancs you would use for other things.

Basic White Sauce Recipe

*melt 2 tablespoons of butter with 4 tablespoons of shortening.
add in enough flour to make a creamy paste.
Gradually whisk in 2 cups of milk.
Cook til it bubbles whisking constantly, turn down the heat and cook
till it is the desired thickness, whisking the whole while.*

For a rarebit, you will want to add 1/4 to 1/2 tsp of dry mustard and
a wee dash of cayenne with the flour. Some people like to add in
finely chopped onion and/or bell pepper before the flour.
Then when it is about half as thick as you want it, add in about a
half pound of shredded cheese. Whisk that in until the cheese has
completely melted and it is as thick as you want it.

To serve, pour it over saltines or toast.

For a Welsh rarebit use half water and half good ale instead of milk.

For that fondue I mentioned, I do things a bit differently.

Shred a pound of Jarlsburg or Lorraine swiss.
Toss it with 1/4 cup of flour and 2 tablespoons cornstarch until
everything is evenly distributed.
Pour a half litre of white wine into a heavy pan and bring it to a
simmer.
Turn heat to medium low and add the cheese mixture slowly, stirring
constantly.
When it is melted, thick, and bubbly, stir in a grating of nutmeg.
Transfer to a fondue pot, chafeing dish, or crockpot, to keep hot and
serve with cubed fresh bread and whatever sounds tasty dipped in
cheese.

You could do a rarebit the same way I do the fondue if that is more to
your likeing.

NightMist


--
The wolf that understands fire has much to eat.

You're welcome. It really does turn out well. Just make layers and heat
until the stuff is hot through. Fast and can be sort of elegant........
in a way. G

Pati, in Phx.

Patti wrote:
Now, that sounds like my sort-of 'non preparation' type of food!
Thanks Pati.

In message et, Pati
Cook writes

And for a fast 'sweet" try layering cookies and fruit pie filling in a
microwave safe casserole and zap until hot. Use interesting
combination of cookies and pie filling, like chocolate wafers and
cherry pie filling, peach filling with gingersnaps or blueberry with
lemon cookies.
Add a bit of ice cream or whipped cream or whatever.

Pati, in Phx

NightMist wrote:

I confess I seldom make proper Welsh rarebit. American beer ought to
be banned by the Geneva Convention, european beer tends to be
expensive and y'all tend to want to send us the wimpy stuff anyway.
I have friends who make beer and now and again I will swap pints
(usually a mead) with them to get some for cooking with. We are not
great beer drinkers at my house.

There is some very fine beer made in the USA. You need to look for
offerings from places like the Anchor Steam Brewery, and local
micro-breweries. We've had some American beers over here (just bought
in the supermarket!) that have withstood comparison with some of
Europe's best.

--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

no not for wimps ;-)

I miss it - I'm out and the English shop has closed :-(

--
Jessamy
In The Netherlands
Take out: so much quilting to reply.
Time to accept, time to grow, time to take things slow
www.geocities.com/jess_ayad
http://uk.pg.photos.yahoo.com/ph/jes...pson/my_photos
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I think the English mustard in my Welsh rarebit is Colmans - it isn't
supposed to be enough to be hot, but it does add something to the
cheesy flavour. Its somewhere amongst these 85 + posts!

Its certainly different from other mustards and very hot - definitely
not for wimps like me! and its made in Norfolk just north of Suffolk!

--
Sally at the Seaside ~~~~~~~~~~ (uk)
http://community.webshots.com/user/sallyswin

you siggy was just hiding... right at the bottom of my post ;-)

--
Jessamy
In The Netherlands
Take out: so much quilting to reply.
Time to accept, time to grow, time to take things slow
www.geocities.com/jess_ayad
http://uk.pg.photos.yahoo.com/ph/jes...pson/my_photos
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
....
Oops - pressed send instead of siggy
--
Sally at the Seaside ~~~~~~~~~~ (uk)
http://community.webshots.com/user/sallyswin

well what can I say.. I *was* 14 at the time

hehehe

--
Jessamy - won't tell the marmite story then ;-)
In The Netherlands
Take out: so much quilting to reply.
Time to accept, time to grow, time to take things slow
www.geocities.com/jess_ayad
http://uk.pg.photos.yahoo.com/ph/jes...pson/my_photos
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
You are a cruel woman! Has much the same effect as spreading Marmite
like jam!

--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

yeah wot she said!

ready made is *still* sacrilege!!

--
Jessamy
In The Netherlands
Take out: so much quilting to reply.
Time to accept, time to grow, time to take things slow
www.geocities.com/jess_ayad
http://uk.pg.photos.yahoo.com/ph/jes...pson/my_photos
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Put a couple of teaspoons of the powder into the bottom of a cup and
add a little water (very little) and stir like mad until it becomes
mustard like. Then put it in your silver mustard pot and serve with a
tiny silver spoon.

Ready prepared Colemans mustard was considered sacrilage until fairly
recently (I wonder if it needs to be freshly made to be strong). When
I was little it was my job to make it. Traditionaly served with ham in
sandwiches and with roast meats.

--
Sally at the Seaside ~~~~~~~~~~ (uk)
http://community.webshots.com/user/sallyswin


On Tue, 21 Feb 2006 20:15:18 GMT, "Bonnie NJ"
wrote:

I've only had Colleman's dry mustard. I never realized that they had a
prepared mustard also. I throw the dry mustard in salad and anything that
needs a little zing ;-)

aha!! I think I'll take them *all*

hehehe

here I use a trappist** for the same effect
but a great way to get what you want and anyway . homemade is best!!

** trappist:
Belgium monks beer - dark brew and yum!!
--
Jessamy
In The Netherlands
Take out: so much quilting to reply.
Time to accept, time to grow, time to take things slow
www.geocities.com/jess_ayad
http://uk.pg.photos.yahoo.com/ph/jes...pson/my_photos
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Well, when I make it with beer or ale, then it is Welsh rarebit.
When I make it without, then it is cheese rarebit.
When I make it with jarlsburg or lorraine cheese and white wine, it is
fondue.

Take your pick of yummies.
It is all I can do to keep the family from licking out the pan when I
make any of them.

I confess I seldom make proper Welsh rarebit. American beer ought to
be banned by the Geneva Convention, european beer tends to be
expensive and y'all tend to want to send us the wimpy stuff anyway.
I have friends who make beer and now and again I will swap pints
(usually a mead) with them to get some for cooking with. We are not
great beer drinkers at my house.

NightMist

On Tue, 21 Feb 2006 15:48:02 +0100, "Jessamy"
wrote:

cheese rarebit? that's Welsh rarebit!

--
Jessamy
In The Netherlands
Take out: so much quilting to reply.
Time to accept, time to grow, time to take things slow
www.geocities.com/jess_ayad
http://uk.pg.photos.yahoo.com/ph/jes...pson/my_photos
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sort of a tomato rarebit.
Which reminds me that cheese rarebit is another cold weather favorite
around here.

NightMist
now knows whats for supper

--
The wolf that understands fire has much to eat.



--
The wolf that understands fire has much to eat.

Kate Dicey wrote:

Milk in first can have the effect of 'cooking' the milk and giving the
tea an odd flavour, but milk in first was the tradition when bone china
cups were so delicate that they could crack if you poured hot tea
straight into the cup.

That is why MSM would put the spoon in to the cup and pour over
the spoon.

I like my tea pale and delicate: our 'every day' tea is Earl Grey. I
also like other teas occasionally, but that is our standard! We use
bone china and porcelain for tea. You get a good big mug! Even the
queen would get a mug - I don't own any cups and saucers for tea!

Which Queen do you mean? Elizabeth II, or Patricia, Queen of
Everything?? L I hope you mean the latter, as I LOVE the Earl
Gray tea.

PAT, Queen of Everything, in VA/USA

Annie's Mac n Cheese white cheddar with shells pasta is my absolute
favorite.

Pull pork barbeque recipe from Slow Cookers for Dummies (that would be
me). Is a hit every time.

Jenn