"Doug Freyburger" schrieb :
> "Michael Kuettner" wrote:
>> <sf> schrieb :
>
>>> <snip>> I'm thinking about cheese fondue (with dunkers like bread,
>>> pears/apples and hard salami) on New Year's Eve. Big meals and NYE
>>> have never been synonymous for me.
>
>> Hard salami ? You'd be shot for this in Switzerland.

> Being wheat intolerant, bread dunkers are out for me so I tend to
> use brocolli florets and apple chunks.

Cook the brocolli in bouillon first. They're tastier then.
Are you intolerant to all sorts of grain ? Otherwise, you could try
a rye-sourdough bread.

> Rolling salami or pepperoni
> slices on the fork should be good as well.

<shudder> Sorry, that's my Europeanness ;-)

> I take it putting pepperoni on a pizza gets one shot in Italy?

No, drawn and quartered. Then hanged.

> Americans don't much care who shots at us. We're barbarians
> like that.

You just return friendly fire, as the Brits have noticed ;-)

>> How do you prepare cheese fondue ?

> Three types of cheese, some white wine. That's in the cheese
> course.
I was afraid to hear something like that.

> I like an oil course for the meat also.

But there's no "oil course" in a cheese fondue.
Youse whacky USAns ...

> Deep frying
> brocolli florets in the oil is wonderful.

Hint as above : Boil them in bouillon first (until they've just got "the bite").
Then fry them. Works with cauliflower. too.
Brown champignons would also be rather good this way.

Cheers,

Michael Kuettner