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  #101  
Old 20.11.2017, 18:22
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Re: Making a Fondue

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Basic risotto doesn't have much flavor, anyway, Swiss or not.

Tom
Now that you mention it. It does need Aromat, doesn't it!
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  #102  
Old 20.11.2017, 19:09
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Re: Making a Fondue

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Basic risotto doesn't have much flavor, anyway, Swiss or not.

Tom
Hav' ye no' tried a Sco'ish riso'o then, Tom?



Flavour in spades!
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  #103  
Old 20.11.2017, 19:10
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Re: Making a Fondue

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Which means what, exactly?

Tom

Bouillon
Water
Onions
Garlic
Rice

My basic one includes celery in the sofritto, white wine, and butter and parmesan to finish.
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  #104  
Old 20.11.2017, 19:13
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Re: Making a Fondue

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My basic one includes celery in the sofritto, white wine, and butter and parmesan to finish.
Other than the celery bit, likewise.

Tom
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  #105  
Old 20.11.2017, 19:24
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Re: Making a Fondue

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Other than the celery bit, likewise.

Tom
I don't always add celery either.
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  #106  
Old 20.11.2017, 19:40
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Re: Making a Fondue

For my soffritto, I prefer celeriac. It's milder. I never use store-bought bouillon, broth, stock or whatever, neither for soups nor risotto.
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  #107  
Old 21.11.2017, 10:54
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Re: Making a Fondue

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Other than the celery bit, likewise.

Tom
I use ready made bouillon from Coop (I think larger Migros stores have some brands too), that one that comes in jars - Lacroix is the brand.
Guess it would be nice to make your own, but I've done it quite a few times, trying to be more Catholic than the Pope lol, and compared to the ready made one - not the concentrated powders or jelly - it didn't feel much better, or more "natural".

Last edited by greenmount; 21.11.2017 at 11:04.
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  #108  
Old 21.11.2017, 11:17
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Re: Making a Fondue

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My basic one includes celery in the sofritto, white wine, and butter and parmesan to finish.
Tip Topf is a schoolbook, isn't it? Alcohol in a school recipe would be certain to not go down well with some parents. Muslim pupils may be forbidden to use alcohol altogether.

Removing the wine's acidity may necessitate additonal adjustments.

Perhaps try yourself:
Make your normal risotto just without wine and see how that works out.
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  #109  
Old 21.11.2017, 11:29
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Re: Making a Fondue

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Tip Topf is a schoolbook, isn't it? Alcohol in a school recipe would be certain to not go down well with some parents. Muslim pupils may be forbidden to use alcohol altogether.
I do appreciate that wine wouldn't be included but I don't know of a single risotto recipe that doesn't include mixing in butter and parmesan at the end.

I also understand the requirements of a school cook book - it's just a bit of a shame that it hasn't really changed or been updated in the last so many years (perhaps it doesn't need to in Switzerland).

When the teacher announced they were making curry the other week, my son asked what sort. The teacher looked at him aghast. You mean there's more than one type of curry?

Time to reach for the cherries and pineapple chunks...

Oh, well, at least I know understand the Swiss attitude to food.
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  #110  
Old 21.11.2017, 12:13
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Re: Making a Fondue

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Oh, well, at least I know understand the Swiss attitude to food.
It's always good to see you're not generalising at all.
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  #111  
Old 21.11.2017, 12:21
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Re: Making a Fondue

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I don't know of a single risotto recipe that doesn't include mixing in butter and parmesan at the end.
Plenty of Italian ones don't, especially if they contain seafood.

Tom
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  #112  
Old 21.11.2017, 12:23
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Re: Making a Fondue

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Tip Topf is a schoolbook, isn't it? Alcohol in a school recipe would be certain to not go down well with some parents.
My daughter's school elementary school cookbook has wine in some recipes, but this is Ticino!

Tom
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  #113  
Old 21.11.2017, 12:24
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Re: Making a Fondue

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Plenty of Italian ones don't, especially if they contain seafood.

Tom
Yeah, but what would Italians know about making risotto, eh?

Last edited by 22 yards; 22.11.2017 at 23:20.
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  #114  
Old 21.11.2017, 12:47
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Re: Making a Fondue

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Plenty of Italian ones don't, especially if they contain seafood.
Very true. I used to to make an amazing seafood risotto back in the U.K.
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  #115  
Old 21.11.2017, 12:50
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Re: Making a Fondue

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It's always good to see you're not generalising at all.
Tough. I'm not going to start a pointless argument with you either.
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  #116  
Old 21.11.2017, 12:57
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Re: Making a Fondue

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Hav' ye no' tried a Sco'ish riso'o then, Tom?

Flavour in spades!
"folk e'd say wha a waste, a'd say wha a creation" and a'd say "on ye go bigy'un, get mair o that bevvy doon ye!"
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  #117  
Old 21.11.2017, 18:01
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Re: Making a Fondue

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Tip Topf is a schoolbook, isn't it? Alcohol in a school recipe would be certain to not go down well with some parents. Muslim pupils may be forbidden to use alcohol altogether.

Removing the wine's acidity may necessitate additonal adjustments.

Perhaps try yourself:
Make your normal risotto just without wine and see how that works out.
It works without wine too in my experience, but with a really good broth. In fact I was checking some recipes in Trattoria by Carluccio&Contaldo and there is at least one there (those two "gangsta"...Italian enough for you st2lemans? ). I also read on another site that you can add some white wine vinegar instead but I need to read more about it. Considering that there is even a recipe with aceto balsamico added in the end, why not.
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  #118  
Old 21.11.2017, 18:36
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Re: Making a Fondue

hope its not this fondue

http://www.coop.ch/de/ueber-uns/medi...t-zurueck.html
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  #119  
Old 22.11.2017, 14:34
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Re: Making a Fondue

Lidl from tomorrow:

600g packs of fondue mix with truffles, prosecco, Scotch whisky or Swiss beer CHF9.99.
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  #120  
Old 23.11.2017, 16:26
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Re: Making a Fondue

Get your fondue monthly by subscription.

https://www.thelocal.ch/20171122/lov...y-subscription
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