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  #81  
Old 13.11.2017, 20:18
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Re: Making a Fondue

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I'm not able to make a risotto.

Hmmm, as I'm writing this I wonder if this is just an other thing I got so used to saying, having given up trying ....?

Maybe I should give it one more try.
I'm sure I'll earn a groan or two for this (Hi Tom!), but the instant risottos from Coop aren't that bad if you add a bit more butter and cheese to them.

I make it from scratch when someone else is around, but if it's just me it's one of my quick meals.
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  #82  
Old 13.11.2017, 20:22
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Re: Making a Fondue

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Is it not made exactly how I said I intended to at the start of the feed? It was the finer details I needed to know, the amount of wine, corn starch etc.

Now not wanting to have my permit revoked...But is there any reason why red wine wouldnt be used in the mix instead of white? Just thinking of experimenting and seeing if a good taste can be achieved from breaking away from the norm
It will work with red, but you need to find a dry light red. The acid helps make the cheese smooth.

(I once tried with a strong red, and old cheddar instead of Gruyere. It tasted fine, but it went kind of grey.)
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  #83  
Old 13.11.2017, 20:33
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Re: Making a Fondue

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Of course you would!
Goodness, I had no idea. I am not tempted to try it though.
It just doesn't seem right.
No, seriously, maybe it's tasty and everything but am pretty sure it's not my cuppa.
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  #84  
Old 13.11.2017, 20:51
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Re: Making a Fondue

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I'm sure I'll earn a groan or two for this (Hi Tom!), but the instant risottos from Coop aren't that bad if you add a bit more butter and cheese to them.
We prefer the Knorr ones from Italy, expecially truffle.

And they are hardly instant, just have all in one package, cooking time is the same.

Tom
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  #85  
Old 13.11.2017, 20:55
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Re: Making a Fondue

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I'm not able to make a risotto.
My wife can't even make a packaged one, and she grew up making it!

Alas, 13 years with a Vietnamese husband resulted in her losing her risotto making ability, in fact tonight, as usual, I am making it.

Actually, she uses reverse psycology: 'make me a risotto tonight, or I'll make one!'

Tom
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  #86  
Old 13.11.2017, 20:59
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Re: Making a Fondue

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Actually, she uses reverse psycology: 'make me a risotto tonight, or I'll make one!'
Smart woman!!
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  #87  
Old 13.11.2017, 21:09
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Re: Making a Fondue

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in fact tonight, as usual, I am making it.
Red or white?
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  #88  
Old 13.11.2017, 21:44
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Re: Making a Fondue

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Red or white?
Yellow.

Tom
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  #89  
Old 13.11.2017, 21:47
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Re: Making a Fondue

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Yellow.

Tom
You add saffron?
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  #90  
Old 13.11.2017, 21:52
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Re: Making a Fondue

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You add saffron?
To risotto, but not always.

Tom
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  #91  
Old 14.11.2017, 12:56
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Re: Making a Fondue

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Red or white?
Raw, of course..

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My wife can't even make a packaged one, and she grew up making it!

Alas, 13 years with a Vietnamese husband resulted in her losing her risotto making ability, in fact tonight, as usual, I am making it.

Actually, she uses reverse psycology: 'make me a risotto tonight, or I'll make one!'

Tom
I'm kidding, Tom. Re. risotto - one must be very patient (patient as in making a fondue is nothing by comparison), it's a simple dish difficult to cook, as they say. I too learned all the tricks from OH. He's a saint! (I almost lost hope after a couple fiascos)

But now I can't pretend anymore I can't make one. (the downside of learning to cook)

Last edited by greenmount; 14.11.2017 at 13:21.
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  #92  
Old 14.11.2017, 23:47
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Re: Making a Fondue

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.....Re. risotto - one must be very patient
yeah, that's probably the problem. If I want something, I want it NOW.

I'll keep eating it at restaurants
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  #93  
Old 20.11.2017, 16:16
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Re: Making a Fondue

Should have gone to this.

https://www.thelocal.ch/20171120/fri...-championships
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  #94  
Old 20.11.2017, 16:54
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Re: Making a Fondue

One of my kids made risotto last night - Swiss Tiptopf cookbook style.

Why are all the recipes in there like normal recipes except with all the taste and interest removed?

I thought we had thrown away my wife's copy (exactly the same recipes) when back in England but I found it the other day.

Anyway, my son's a bit special and he refused to use fresh stock and wanted powdered bouillon as the recipe stated and his 'special' teacher required* . Where does one buy that?

* In his first lesson, the teacher moaned that there were foreign cheeses in Swiss supermarkets and she has trouble finding Swiss ones. Really?
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Old 20.11.2017, 16:56
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Re: Making a Fondue

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One of my kids made risotto last night - Swiss Tiptopf cookbook style.

Why are all the recipes in there like normal recipes except with all the taste and interest removed?

I thought we had thrown away my wife's copy (exactly the same recipes) when back in England but I found it the other day.

Anyway, my son's a bit special and he refused to use fresh stock and wanted powdered bouillon as the recipe stated and his 'special' teacher required* . Where does one buy that?

* In his first lesson, the teacher moaned that there were foreign cheeses in Swiss supermarkets and she has trouble finding Swiss ones. Really?
Tiptopf is my cookbook bible. I still use it when I want to see how something is made without any fancy ingredients.
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  #96  
Old 20.11.2017, 16:58
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Re: Making a Fondue

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One of my kids made risotto last night - Swiss Tiptopf cookbook style.

Why are all the recipes in there like normal recipes except with all the taste and interest removed?

I thought we had thrown away my wife's copy (exactly the same recipes) when back in England but I found it the other day.

Anyway, my son's a bit special and he refused to use fresh stock and wanted powdered bouillon as the recipe stated and his 'special' teacher required* . Where does one buy that?

* In his first lesson, the teacher moaned that there were foreign cheeses in Swiss supermarkets and she has trouble finding Swiss ones. Really?
Migros.
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I had a risotto Saturday. In a lovely mountain restaurant. So I won't need to try to make one anytime soon, my urge is satisfied.
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  #97  
Old 20.11.2017, 17:30
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Re: Making a Fondue

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One of my kids made risotto last night - Swiss Tiptopf cookbook style.
Which means what, exactly?

Tom
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  #98  
Old 20.11.2017, 17:35
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Re: Making a Fondue

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Which means what, exactly?

Tom
Without flavour or much enjoyment, apparently.

But there's always Aromat.
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Old 20.11.2017, 17:39
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Re: Making a Fondue

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Without flavour or much enjoyment, apparently.

But there's always Aromat.
Don't you knock my Aromat

(Although, being a Migros person, mine is Mirador )
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Old 20.11.2017, 17:57
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Re: Making a Fondue

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Without flavour or much enjoyment, apparently.
Basic risotto doesn't have much flavor, anyway, Swiss or not.

Tom
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