-=> On 06-25-21  10:43,  Dave Drum <=-
 -=> spoke to Dale Shipp about Beer Cheese? <=-

 DS> IMO, cheese fondue is inferior to beef fondue.  We have not done that
 DS> for at least two score years, but it is pretty good.  You take a very
 DS> hot peanut oil, cubes of decent beef, and a variety of sauces.  Each
 DS> person has a different color pronged fork and is responsible for
 DS> cooking their beef in the hot oil to their personal desired level of
 DS> doneness.

 DD> Not to be nit-picky - but in the interests of accuracy ....

 DD> Your hot oil and meat is a French variant called "fondue bourguignon".

Note that I did say "beef fondue".  In American English that should be
enough to define the dish and to distinguish it from fondue made with
cheese.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: North Carolina Chopped Barbecued Pork
 Categories: Crockpot, Main dish, Pork, Sandwich
      Yield: 3 servings
 
  1 1/2 lb Pork shoulder roast
    1/2 ts Salt
    1/2 ts Celery seed
   1/16 ts Cinnamon, ground
   3/16 c  Vinegar, cider
    1/4 c  Catsup
    1/4 ts Chili powder
    1/4 ts Nutmeg, ground
    1/4 ts Sugar
    1/2 c  Water
           Vinegar, cider; to taste
           Sauce, Tabasco; to taste
 
  Brown roast in a small amount of fat and place in a Dutch oven. Mix
  the next 9 ingredients in a saucepan and bring to a boil. Pour over
  roast and cover.  Bake in a preheated 325^ oven, 40 minutes to the
  pound, until done, basting occasionally with drippings.
  
  Transfer roast to a chopping board.  Remove meat from the bone and
  chop into fairly fine pieces. Season to taste with additional vinegar
  and hot sauce.  Serve hot with coleslaw and corn bread.
  
  Sylvia's comments: I found some stew pork marked WAY down, bought
  several packages ($.99/lb!) and stuck them in the freezer.  Then I
  put all the ingredients, including the still-frozen pork, in the
  crockpot this morning.  Tonight it was done, I just mashed up the
  meat with a fork and knife and served it over rice.  The vinegar
  produces a very interesting taste. However, it came out kind of
  soupy; *next time* I'll leave out the water and increase the catsup.
  
  This is the most popular barbecue dish in North Carolina, and, as far
  as we know, it is indigenous to that state.
  
  FROM:  Spoonbread and Strawberry Wine
  
  Apple's comments: I made this for supper tonight and it is GOOD!  :)
  
  Posted on GEnie Food & Wine RT Apr 22, 1993 by J.APPLEBURY
  [AppleDebbie]
  
  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook echo moderator at net/node 004/005
  From: Sylvia Steiger
  ~--
 
MMMMM


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