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Thread: Wuchou Rarebit.

  1. #1
    packratatlarge Guest

    Default Wuchou Rarebit.

    Ingredients:

    2 tablespoons butter
    3 tablespoons flour
    1/2 cup ale
    2 cups heavy cream
    2 tablespoons Worcestershire sauce
    1 tablespoon dry mustard
    2 ounces shredded yellow cheddar cheese
    2 tablespoons cream cheese
    3 ounces Stilton cheese
    1 8 ounce baguette, thinly sliced on the bias and toasted.


    Procedure:

    1. In a small saucepan, melt the butter over medium heat. Whisk in
    the flour and cook until the flour is completely incorporated to form
    a thick, pale roux. Remove from heat and set aside.

    2. In a 2-quart pot, bring the ale to a simmer. Whisk in the roux a
    little at a time until the mixture is the consistency of peanut
    butter; you may not use all of the roux. Whisk in the heavy cream,
    Worcestershire and dry mustard. bring to a simmer again and fold in
    the cheddar and Stilton and cream cheeses and continue cooking until
    the mixture is smooth. Remove from heat.

    3. Transfer the mixture to a shallow oven-proof dish or ramekins and
    place under the broiler until the top is lightly browned. Serve
    immediately with the toasted baguette slices.

  2. #2
    Mort Guest

    Default Re: Wuchou Rarebit.

    packratatlarge wrote:

    > Ingredients:
    >
    > 2 tablespoons butter
    > 3 tablespoons flour
    > 1/2 cup ale
    > 2 cups heavy cream
    > 2 tablespoons Worcestershire sauce
    > 1 tablespoon dry mustard
    > 2 ounces shredded yellow cheddar cheese
    > 2 tablespoons cream cheese
    > 3 ounces Stilton cheese
    > 1 8 ounce baguette, thinly sliced on the bias and toasted.
    >



    OK, I'll bite.

    What makes it Wuchou and not Welsh?


  3. #3
    sf Guest

    Default Re: Wuchou Rarebit.

    On Sat, 17 Sep 2011 17:13:01 -0700, Mort <[email protected]> wrote:

    > packratatlarge wrote:
    >
    > > Ingredients:
    > >
    > > 2 tablespoons butter
    > > 3 tablespoons flour
    > > 1/2 cup ale
    > > 2 cups heavy cream
    > > 2 tablespoons Worcestershire sauce
    > > 1 tablespoon dry mustard
    > > 2 ounces shredded yellow cheddar cheese
    > > 2 tablespoons cream cheese
    > > 3 ounces Stilton cheese
    > > 1 8 ounce baguette, thinly sliced on the bias and toasted.
    > >

    >
    >
    > OK, I'll bite.
    >
    > What makes it Wuchou and not Welsh?


    Glad you asked because I wanted to know what "wuchou" is.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  4. #4
    Mort Guest

    Default Re: Wuchou Rarebit.

    sf wrote:
    > On Sat, 17 Sep 2011 17:13:01 -0700, Mort<[email protected]> wrote:
    >
    >> packratatlarge wrote:
    >>
    >>> Ingredients:
    >>>
    >>> 2 tablespoons butter
    >>> 3 tablespoons flour
    >>> 1/2 cup ale
    >>> 2 cups heavy cream
    >>> 2 tablespoons Worcestershire sauce
    >>> 1 tablespoon dry mustard
    >>> 2 ounces shredded yellow cheddar cheese
    >>> 2 tablespoons cream cheese
    >>> 3 ounces Stilton cheese
    >>> 1 8 ounce baguette, thinly sliced on the bias and toasted.
    >>>

    >>
    >>
    >> OK, I'll bite.
    >>
    >> What makes it Wuchou and not Welsh?

    >
    > Glad you asked because I wanted to know what "wuchou" is.
    >


    http://www.chinadiscover.net/china-t...gxi-wuzhou.htm

    Looks interesting. I'd go there if I had the time.


  5. #5
    sf Guest

    Default Re: Wuchou Rarebit.

    On Sat, 17 Sep 2011 22:30:40 -0700, Mort <[email protected]> wrote:

    > http://www.chinadiscover.net/china-t...gxi-wuzhou.htm
    >
    > Looks interesting. I'd go there if I had the time.


    I've been to Guilin and it's a place I would return to and spend more
    time. It's very pretty there.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  6. #6
    Bob Terwilliger Guest

    Default Re: Wuchou Rarebit.

    Mort wrote:

    >>> packratatlarge wrote:
    >>>
    >>>> Ingredients:
    >>>>
    >>>> 2 tablespoons butter
    >>>> 3 tablespoons flour
    >>>> 1/2 cup ale
    >>>> 2 cups heavy cream
    >>>> 2 tablespoons Worcestershire sauce
    >>>> 1 tablespoon dry mustard
    >>>> 2 ounces shredded yellow cheddar cheese
    >>>> 2 tablespoons cream cheese
    >>>> 3 ounces Stilton cheese
    >>>> 1 8 ounce baguette, thinly sliced on the bias and toasted.
    >>>>
    >>>
    >>>
    >>> OK, I'll bite.
    >>>
    >>> What makes it Wuchou and not Welsh?

    >>
    >> Glad you asked because I wanted to know what "wuchou" is.
    >>

    >
    > http://www.chinadiscover.net/china-t...gxi-wuzhou.htm
    >
    > Looks interesting. I'd go there if I had the time.



    Why on earth would you think that a recipe which calls for ale, cheddar
    cheese, cream cheese, Stilton cheese, and French bread would be CHINESE in
    origin, particularly when so many Chinese people are lactose intolerant, and
    cheese is no part of a typical Chinese pantry?

    Bob




  7. #7
    Mort Guest

    Default Re: Wuchou Rarebit.

    Bob Terwilliger wrote:
    > Mort wrote:
    >
    >>>> packratatlarge wrote:
    >>>>
    >>>>> Ingredients:
    >>>>>
    >>>>> 2 tablespoons butter
    >>>>> 3 tablespoons flour
    >>>>> 1/2 cup ale
    >>>>> 2 cups heavy cream
    >>>>> 2 tablespoons Worcestershire sauce
    >>>>> 1 tablespoon dry mustard
    >>>>> 2 ounces shredded yellow cheddar cheese
    >>>>> 2 tablespoons cream cheese
    >>>>> 3 ounces Stilton cheese
    >>>>> 1 8 ounce baguette, thinly sliced on the bias and toasted.
    >>>>>
    >>>>
    >>>>
    >>>> OK, I'll bite.
    >>>>
    >>>> What makes it Wuchou and not Welsh?
    >>>
    >>> Glad you asked because I wanted to know what "wuchou" is.
    >>>

    >>
    >> http://www.chinadiscover.net/china-t...gxi-wuzhou.htm
    >>
    >> Looks interesting. I'd go there if I had the time.

    >
    >
    > Why on earth would you think that a recipe which calls for ale, cheddar
    > cheese, cream cheese, Stilton cheese, and French bread would be CHINESE in
    > origin, particularly when so many Chinese people are lactose intolerant, and
    > cheese is no part of a typical Chinese pantry?



    Wow. The dude can't read, plus he's pedantic and self righteous.
    Quite a package.

    Hint: Nothing above should lead you to believe I think it's actually
    Chinese



  8. #8
    packratatlarge Guest

    Default Re: Wuchou Rarebit.

    On Sep 17, 5:13*pm, Mort <m...@spam.com> wrote:
    > packratatlarge wrote:
    > > Ingredients:

    >
    > > 2 tablespoons butter
    > > 3 tablespoons flour
    > > 1/2 cup ale
    > > 2 cups heavy cream
    > > 2 tablespoons Worcestershire sauce
    > > 1 tablespoon dry mustard
    > > 2 ounces shredded yellow cheddar cheese
    > > 2 tablespoons cream cheese
    > > 3 ounces Stilton cheese
    > > 1 8 ounce baguette, thinly sliced on the bias and toasted.

    >
    > OK, I'll bite.
    >
    > What makes it Wuchou and not Welsh?


    The two tablespoons of cream cheese. An absolutely delicious addition.

  9. #9
    packratatlarge Guest

    Default Re: Wuchou Rarebit.

    On Sep 18, 2:09*am, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
    wrote:
    > Mort wrote:
    > >>> packratatlarge wrote:

    >
    > >>>> Ingredients:

    >
    > >>>> 2 tablespoons butter
    > >>>> 3 tablespoons flour
    > >>>> 1/2 cup ale
    > >>>> 2 cups heavy cream
    > >>>> 2 tablespoons Worcestershire sauce
    > >>>> 1 tablespoon dry mustard
    > >>>> 2 ounces shredded yellow cheddar cheese
    > >>>> 2 tablespoons cream cheese
    > >>>> 3 ounces Stilton cheese
    > >>>> 1 8 ounce baguette, thinly sliced on the bias and toasted.

    >
    > >>> OK, I'll bite.

    >
    > >>> What makes it Wuchou and not Welsh?

    >
    > >> Glad you asked because I wanted to know what "wuchou" is.

    >
    > >http://www.chinadiscover.net/china-t...gxi-wuzhou.htm

    >
    > > Looks interesting. I'd go there if I had the time.

    >
    > Why on earth would you think that a recipe which calls for ale, cheddar
    > cheese, cream cheese, Stilton cheese, and French bread would be CHINESE in
    > origin, particularly when so many Chinese people are lactose intolerant, and
    > cheese is no part of a typical Chinese pantry?
    >
    > Bob- Hide quoted text -
    >
    > - Show quoted text -


    How can one billion people be wrong?

    Try a mooncake sometime.

  10. #10
    Mort Guest

    Default Re: Wuchou Rarebit.

    packratatlarge wrote:
    > On Sep 17, 5:13 pm, Mort<m...@spam.com> wrote:
    >> packratatlarge wrote:
    >>> Ingredients:

    >>
    >>> 2 tablespoons butter
    >>> 3 tablespoons flour
    >>> 1/2 cup ale
    >>> 2 cups heavy cream
    >>> 2 tablespoons Worcestershire sauce
    >>> 1 tablespoon dry mustard
    >>> 2 ounces shredded yellow cheddar cheese
    >>> 2 tablespoons cream cheese
    >>> 3 ounces Stilton cheese
    >>> 1 8 ounce baguette, thinly sliced on the bias and toasted.

    >>
    >> OK, I'll bite.
    >>
    >> What makes it Wuchou and not Welsh?

    >
    > The two tablespoons of cream cheese. An absolutely delicious addition.


    Ah, it's a bit clearer now. Jimmy Tango has morphed.

  11. #11
    Bob Terwilliger Guest

    Default Re: Wuchou Rarebit.

    Mort got all defensive:

    "Mort" <[email protected]> wrote in message news:j553g5$8sg$[email protected]..
    > Bob Terwilliger wrote:
    >> Mort wrote:
    >>
    >>>>> packratatlarge wrote:
    >>>>>
    >>>>>> Ingredients:
    >>>>>>
    >>>>>> 2 tablespoons butter
    >>>>>> 3 tablespoons flour
    >>>>>> 1/2 cup ale
    >>>>>> 2 cups heavy cream
    >>>>>> 2 tablespoons Worcestershire sauce
    >>>>>> 1 tablespoon dry mustard
    >>>>>> 2 ounces shredded yellow cheddar cheese
    >>>>>> 2 tablespoons cream cheese
    >>>>>> 3 ounces Stilton cheese
    >>>>>> 1 8 ounce baguette, thinly sliced on the bias and toasted.
    >>>>>>
    >>>>>
    >>>>>
    >>>>> OK, I'll bite.
    >>>>>
    >>>>> What makes it Wuchou and not Welsh?
    >>>>
    >>>> Glad you asked because I wanted to know what "wuchou" is.
    >>>>
    >>>
    >>> http://www.chinadiscover.net/china-t...gxi-wuzhou.htm
    >>>
    >>> Looks interesting. I'd go there if I had the time.

    >>
    >>
    >> Why on earth would you think that a recipe which calls for ale, cheddar
    >> cheese, cream cheese, Stilton cheese, and French bread would be CHINESE
    >> in origin, particularly when so many Chinese people are lactose
    >> intolerant, and cheese is no part of a typical Chinese pantry?

    >
    >
    > Wow. The dude can't read, plus he's pedantic and self righteous.
    > Quite a package.
    >
    > Hint: Nothing above should lead you to believe I think it's actually
    > Chinese


    You posted a link to chinadiscover.net and now you're trying to claim you
    didn't think it was Chinese? If you didn't know the answer, you should have
    just shut the **** up instead of posting as stupidly as you did.

    Hint: You're ****ing retarded.

    When someone posts a question to which you don't know the answer, the
    appropriate thing to do is just wait until someone who DOES know the answer
    posts it, not to post whatever leaps out at you from Google. Your answer was
    wrong -- OBVIOUSLY wrong -- and you shouldn't have posted it. Your follow-on
    implication that you didn't MEAN what you posted was equally retarded and
    blatantly mendacious.

    Bob, quite a package



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