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1/2 pound Swiss-style cheese such as Jarlsberg (http://en.wikipedia.org/wiki/Jarlsberg_cheese) or Emmenthaler (http://en.wikipedia.org/wiki/Emmental_cheese), shredded 1/2 pound Gruyere cheese (http://en.wikipedia.org/wiki/Gruy%C3%A8re_%28cheese%29), shredded 2 tablespoons flour or cornstarch (use cornstarch if cooking gluten-free) 1 garlic clove, halved crosswise 1 cup dry white wine (such as Sauvignon Blanc) 1 tablespoon lemon juice 1 tablespoon kirsch (http://en.wikipedia.org/wiki/Kirsch) (cherry brandy) 1/2 teaspoon dry mustard Pinch of freshly grated nutmeg Assorted dipping foods such as cubed day-old French bread (skip for gluten-free version), cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, peeled and chopped apples or pears Special equipment recommended A fondue pot (http://www.amazon.com/gp/search?ie=UTF8&keywords=fondue%20pot&tag=elisecom&index=kitchen&linkCode=ur2&camp=1789&creative=9325) Being a quintessential Swiss dish, cheese fondue conjures up images for me of alpine ski huts, deep snow and 20°F weather. Well, we don’t get much snow or cold weather in the California central valley, but that doesn’t mean we can’t enjoy a good fondue party. The trick to a successful fondue (other than the obvious one of having wonderful people around with whom to share it) is to ensure that the cheese dipping sauce stays smooth. Cheese has a propensity to get stringy or to “seize up” into clumps, the fat separating from the proteins. Food science author Harold McGee (http://www.curiouscook.com/) suggests several things in his book On Food and Cooking (http://www.simplyrecipes.com/recipes/harold_mcgee_-_on_food_and_cooking/) to ensure a perfect fondue. Well-aged or moist grating cheeses work well in sauces. Don’t heat the cheese beyond its melting point, cheese tends to ball up at higher temps, and don’t let the cheese cool down too much before serving, as it tends to get stringier and tougher as it cools. Don’t over stir the cheese, doing so will encourage stringiness. Coating the grated cheese with a starch such as flour or corn starch will help stabilize the sauce. Also, The combination of cheese and wine is delicious but also savvy. The wine contributes two essential ingredients for a smooth sauce: water, which keeps the casein proteins most and dilute, and tartaric acid, which pulls the cross-linking calcium off of the casein proteins and binds tightly to it, leaving them glueless and happily separate. (Alcohol has nothing to do with fondue stability.) The citric acid in lemon juice will do the same thing. If it’s not too far gone, you can sometimes rescue a tightening cheese sauce with a squeeze of lemon juice or a splash of white wine.
Bar-B-Que Parow is a landmark restaurant influenced by Namakwaland in the Northern Cape. Great quality meat and value with a touch of comedy – they have a few strange rules, such as a cover charge of R50 if you don’t order a meal! I guess they’re busy enough to charge you if you’re going to hold them back from making their profits, fair enough. Paying over R100 for a steak at a great restaurant isn’t unusual, but it’s usually for 250g / 300g. The beauty at BBQ is that R130 doesn’t get you a 300g steak, it gets your a 500g steak! The portions in this place is crazy! The speciality at Bar-B-Que Steakhouse is schnitzels. There’s a wide range from mushroom, mushroom and cheese, pepper, pepper and cheese and more! And they are HUGE. I had the full portion once before and I literally ate it for 3 days afterwards. You gotta love the Northern suburbs for their brandy prices as well. I ordered a double brandy and coke and of course, they had every brand I could think of and gave me a large can of coke; something that died years ago when restaurants learnt they can charge big can prices for 200ml cans! No matter which brandy I chose, it was all R10 bucks a shot, you gotta love it! For supper I had the small portion of a cheese and mushroom schnitzel which was still huge (R80>). My partner had the full portion, what a lag! Three HUGE pork schnitzels and pepper sauce with chips (R150). We put a phone to show how big they are! He eat and he eat and he eat but there was no finishing it so we both had it for supper again the next night! Bar-B-Que is a must for everyone, just one time. Take a drive out to Parow and enjoy the feast. The restaurant may look like Springbok in the 80′s but that’s half it’s charm, good honest food for great prices that are delicious.