Die schockierenden Informationen darüber, wie einfach es ist, die elektronisch aufgezeichneten Daten eines biometrischen Passes zu 'klauen' und zu kopieren, werden auf dieser Seite sehr deutlich und verständlich mittels einiger kurzen Filmausschnitte vermittelt. Bitte nehmt Euch die Zeit und schaut Euch alle Ausschnitte an (besser als das langweilige Fernseh-Programm an einem Samstag Abend...;-) )
http://www.freiheitskampagne.ch/videos.htm
Die Unterschriften-Sammlung für ein Referendum gegen den biometrischen Pass in der Schweiz war erfolgreich. Als Folge muss das Volk darüber abstimmen, ob der Pass so eingeführt werden darf oder nicht. Es lebe die Demokratie.
Der biometrische Pass ist ein Konzentrat des Gegenteils von Demokratie. George Orwell's Buch '1984' fällt mir dazu wieder ein.
Bitte haltet Euch auf dem Laufenden und seid wachsam.
28. Oktober 2008
28. April 2008
26. März 2008
'how to prepare good fondue?'
Dear friends from Slowenia, and dear readers from any part in the world.
Now that's a good one! It's very simple, but still it takes many explanations to make sure, that you make good fondue. Well, here you are:
Now that's a good one! It's very simple, but still it takes many explanations to make sure, that you make good fondue. Well, here you are:
(and read it well, I had to translate and type it all, no site to copy it from...)
In some parts they only cut it in slices, and everyone breaks his own bread on his plate, according to how they like it.
ingredients per person:
Garlic
175 - 200 gr. cheese (see further down)
1.25 dl white wine (dry!)
A pinch of nutmeg - carefull, strong taste
Black pepper (fresh from the mill, a bit coarse, is best)
2 tea spoons of corn flour or corn starch (very fine, white flour, purely of corn (maize),
used to thicken sauces. stir it into the cold Kirsch and pour all in the hot, fully molten cheese)
1 cl (CENTI-liter) Kirsch (clear cherry brandy, 38-to42 Vol.% of alcohol)
250 gr. bread
caquelon (fire-proof crockery pan for fondue)
alcohol burner (or alc.paste-burner), alcohol or paste
Grind the cheese on a vegetable grater (not a too fine one). If you haven't got one, you can also cut it into small cubes (not too small either, too much work, 1cm cubes will work, they just take a little longer to melt).
Cut the bread in chunks (I cut it in about 2cm thick slices, and I like the chunks to be not too small.)
Rub down the bottom of the caquelon with garlic (said to help preventing the cheese from sticking).
In addition to that I use about 2-3 cloves of garlic for 4 people, only cut lenghtwise into halfs - or quarters for thick ones. If you and your guests like garlic much, more is okay too. Just put it in the caquelon during the whole cooking time. You will find it at the bottom of the caquelon while stiring the cheese with the bread.
Add the whine and heat it to simmering.
Add the cheese and stir constantly. To make sure that the cheese does not stick to the bottom in the middle, the classic way to stir a fondue is in eight-shapes. (You get it? Draw kind of slowly the number eight with the cooking ladle, well along the bottom of the caquelon.)
When the cheese is entirely molten and simmering well (it may slightly bubble, but not much), and the affaire very liquid, season with pepper to your taste (I like to use quite a bit, but that's most individual) and with the nutmeg.
Add the Kirsch with the corn flour. (Make sure that the flour is well diluded in the liquid, or it will stick to the bottom of the glass.)
Add the Kirsch with the corn flour. (Make sure that the flour is well diluded in the liquid, or it will stick to the bottom of the glass.)
Continue to stir until you notice, that the Fondue is getting a nice viscid texture.
Serve quickly by placing it on the burner, and get your guests to start stiring with their bread on their forks at once, to prevent the cheese from sticking to the bottom. When it does that, it will form a crust in the center of the bottom - above the flame. If the caquelon is a good one, it should not scorch. If it does scorch, get a thin steal disc for future use, size of the caquelon bottom, which you place on the burner under the caquelon. That will distribute the heat more evenly under the pot.
Try to prevent the crust from forming in the beginning, by rubbing the bread well on the bottom as you stir. (Also in the center). It will form anyway, but if it does too quickly, its more likely to scorch. When the cheese is all eaten, you scratch the crust from the bottom. Hopefully its just beautifully tan on the downside, and great to eat! (when scorched, it's not very nice..)
In the beginning use the burner on full flame, but when the Fondue cooks to much, lower the flame. Towards the end put it on the lowest position or extiguish it all together.
One fun thing: you can cook the whole thing on the burner, surrounded by your guests. That makes for a cosy atmosphere. To speed things up, you can bring the whine to a boil and then move on the burner.
One fun thing: you can cook the whole thing on the burner, surrounded by your guests. That makes for a cosy atmosphere. To speed things up, you can bring the whine to a boil and then move on the burner.
Now for the bread.
Many people like white bread best. But buy it one day previous, because if it is too fresh it will fall from your fork, and with the cheese it will be too soggy to have a pleasant texture.
I prefer a darker bread (half white, as we call it), with a bit a chewy texture (and also ususally one day old, but if its spontaneous, darker bread works better for me). But what ever bread you like best, if it sticks to your fondue fork, it should also taste nice..
Instead of bread, some people use boiled (jacked) potatoes. Or along with the bread you can also serve junks of only slightly boiled vegetabels (those which will stick well on the fork.. or they'll drop..)
The cheese. And Variations.
I remember you telling me that you can get good Swiss cheese in Slowenia. The traditional receipe for Fondue is with 'Emmentaler' only. Now that is special: the older the cheese is - which makes it stronger, fuller, more salty - the more it draws 'strings' in a fondue. When you use Emmental, you want to cut off the entire rind (so that you have no dark rim left), because it will give you an oil film on the fondue.
In Appenzell they use 40% Emmental and 60 % Appenzell. The Appenzell is quite a bit stronger and saltier, so the Fondue will make you more thirsty. Which can be fun with friends and enough white wine... I like that one better than emmental only
Another one is called (french) Moitié-Moitié (half and half) and comes from Fribourg/Freiburg. It's half Gruyère, half Vacherin Fribourgeois (Freiburger Vacherin). The latter is a very soft chese, you only cut it in slices to stir it in. It makes the fondue beautifully creamy.
The variation from Geneva is: only Gruyère (don't use the mild one, it will get boring), p.Person 2 Tabelspoons of liquid cream, and in the end add p.Person 75 g small fresh mushrooms (Champignons de Paris). This one absolutely with fresh Baguette bread (make sure that each chunk has crust, only the white part of the bread would fall to pieces and drop in the cheese).
Before a Fondue
you can either serve a fresh (butterhead) lettuce salad (I like that best with slices of radish and fine cut chives). Or dried meat like the one they make in the cantons of Graubünden and Wallis. Or both together....;-)
Other tipps
some people (such as me) like a small glass of Kirsh beside their plate. That is not for drinking - although one can... - but for dipping the bread before stiring it in the cheese. It's great, but careful, it also gets to your head very quickly.
With the Fondue you drink white wine - a dry, but fruity one would be best, or black tea (good for digesting).
For desert, choose something light. Maybe a sherbet (sorbet), or fruitsalad. Or leave it all together and have another Kirsch...
If you read German, here's a web page with more fancy receipes. Forget about reading the basic details, it's always white wine, kirsch (maybe some use a different Schnaps), corn starch and spice.
But some use really interesting cheese mixtures, add vegetable or use fruit like bread, even add lemon juice etc. So watch for these details.
And now the shocking truth to all life time fondue fans, who defend the orthodox way of preparing it (as I described it in the first part):
after rubbing down the bottom of the caquelon with garlic, you can throw in the entire load of ingredients and start cooking it. Because first the whine gets hot, then the cheese melts, and only when the heat is strong enough will the corn flour begin to thicken it up. (Only don't forget: corn flour ALLWAYS needs to be diluted in a cold liquid, before you add it to a hot liquid, or it will make lumps.)
E Guete, Bon Apétit, Enjoy
you can either serve a fresh (butterhead) lettuce salad (I like that best with slices of radish and fine cut chives). Or dried meat like the one they make in the cantons of Graubünden and Wallis. Or both together....;-)
Other tipps
some people (such as me) like a small glass of Kirsh beside their plate. That is not for drinking - although one can... - but for dipping the bread before stiring it in the cheese. It's great, but careful, it also gets to your head very quickly.
With the Fondue you drink white wine - a dry, but fruity one would be best, or black tea (good for digesting).
For desert, choose something light. Maybe a sherbet (sorbet), or fruitsalad. Or leave it all together and have another Kirsch...
If you read German, here's a web page with more fancy receipes. Forget about reading the basic details, it's always white wine, kirsch (maybe some use a different Schnaps), corn starch and spice.
But some use really interesting cheese mixtures, add vegetable or use fruit like bread, even add lemon juice etc. So watch for these details.
And now the shocking truth to all life time fondue fans, who defend the orthodox way of preparing it (as I described it in the first part):
after rubbing down the bottom of the caquelon with garlic, you can throw in the entire load of ingredients and start cooking it. Because first the whine gets hot, then the cheese melts, and only when the heat is strong enough will the corn flour begin to thicken it up. (Only don't forget: corn flour ALLWAYS needs to be diluted in a cold liquid, before you add it to a hot liquid, or it will make lumps.)
E Guete, Bon Apétit, Enjoy
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