"Michael Kuettner" > wrote:
> "Doug Freyburger" schrieb :
> > "Michael Kuettner" wrote:
>
> >> 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.

Less crunchy as well. Great idea, thanks. I will try it next fondue.

> Are you intolerant to all sorts of grain ? Otherwise, you could try
> a rye-sourdough bread.

In my case it is very specific to wheat including spelt. I can
digest rye items as long as they are completely wheat free.
Bread made from 100% rye is delicious but has the consistancy
of a cinder block brick. It shatters if I try to put it on a fork. I
can scoop the cheese melt onto it though.

> > Rolling salami or pepperoni
> > slices on the fork should be good as well.
>
> <shudder> Sorry, that's my Europeanness ;-)

The barbarian in me bows.

> > I take it putting pepperoni on a pizza gets one shot in Italy?
>
> No, drawn and quartered. Then hanged.

Excellent. No triangular cut people then.

> >> 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 don't keep Kirschwasser at home. With a name like "church
water" the closest I have is mead. I've tried mead in a fondue.
Waste of perfectly good mead unfortunately.

> > I like an oil course for the meat also.
>
> But there's no "oil course" in a cheese fondue.
> Youse whacky USAns ...

We have 3 fondue pots at home. One for the cheese course,
one for the oil course, one for the chocolate course. Very
whacky.

> > 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.

Cauliflower does not work deep fried in oil. It is great with the
cheese. Using broth should make it work either way. THNX!

> Brown champignons would also be rather good this way.

Shitake work in cheese or oil. Oyster mushrooms work in oil
but I think they are too delicate for cheese.