What to do with a pound of Swiss cheese?
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@bachophile We’re lucky to have a Swiss restaurant close by with take-away. Not quite the same as going to their restaurant itself, but damn their fondue is great! Even when prepared at home on a not so great electric fondue set. But plenty of other stuff I’d also like my vaccine for
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@brenda Never tried it with champagne before. Is that replacing the white wine and/or the Kirsch?
The one we usually eat is the so-called “moitié-moitié”, with equal amounts of gruyere and emmentaler, white wine and Kirsch. Also tried one with a dark beer, but I prefer the one with white wine.
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The ones with holes that the moon is made out of.
But that’s what American provincials call emmental cheese
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@bachophile said in What to do with a pound of Swiss cheese?:
The ones with holes that the moon is made out of.
But that’s what American provincials call emmental cheese
Oh I see.
In many parts of the English-speaking world the terms "Emmentaler" and "Swiss cheese" are both used to refer to any cheese of the Emmenthal type, whether produced in Switzerland or elsewhere.
Cultural appropriation at its worst!
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@klaus there is also this horrible pseudo yellowish doormat consistency thing called American cheese, the thing Macdonald throws on its cheeseburgers, which I’m told is also in the cheese family.
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@bachophile said in What to do with a pound of Swiss cheese?:
@klaus there is also this horrible pseudo yellowish doormat consistency thing called American cheese, the thing Macdonald throws on its cheeseburgers, which I’m told is also in the cheese family.
Well, there the name “American” cheese is at least a clear warning that it’s not real cheese.
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Just as hamburger has no ham in it, a cheeseburger typically has no actual cheese in it.
It's a mysterie.
Proud supporter of Plan 2525. Everything you think, do and say will be in the pill you took today.
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@doctor-phibes said in What to do with a pound of Swiss cheese?:
Just as hamburger has no ham in it,
Ahem: https://en.wikipedia.org/wiki/History_of_the_hamburger
Minced meat was a delicacy in medieval cuisine, red meat usually being restricted to the higher classes.[16] Very little mincing was done by medieval butchers or recorded in the cookbooks of the time, perhaps because it was not part of the sausage-making process that preserves meat.
During the first half of the 19th century, most European emigrants to the New World embarked from Hamburg, and New York City was their most common destination. Restaurants in New York offered Hamburg-style American fillet,[17][18] or even beefsteak à la Hambourgeoise. Early American preparations of minced beef were therefore made to fit the tastes of European immigrants, evoking memories of the port of Hamburg and the world they left behind.
In the late 19th century, the Hamburg steak became popular on the menus of many restaurants in the port of New York. This might consist of a fried patty of chopped beef, eggs, onions, and seasoning,[20] or it might be lightly salted and often smoked, and served raw in a dish along with onions and bread crumbs.[21][page needed] The oldest document that refers to the Hamburg steak is a Delmonico's Restaurant menu from 1873 which offered customers an 11-cent plate of Hamburg steak that had been developed by American chef Charles Ranhofer (1836–1899).
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So I decided on making reubens... Could taste it all day while going about my business. It was what I was looking forward to all day... Stop at the store to pick up some rye, pastrami, and sauerkraut. Come home to start preparing everything and find out somebody threw the Swiss cheese away thinking we wouldn’t use it...
