On Friday, February 28, 2014 9:31:29 AM UTC-6, James Silverton wrote:
> On 2/28/2014 10:11 AM, Dave Smith wrote:
>
> > On 2014-02-28 9:14 AM, Bryan-TGWWW wrote:
>
> >> My wife was suggesting expanding our dinner choices, and mentioned
>
> >> fondue. I joked that I would die of embarrassment, so she suggested
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> >> calling it cheese dunk, because she said it sounded more manly.
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> >>
>
> >> Anyone else do fondue? We sure as heck love cheese sauces, and I
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> >> could make mine low carb compatible by *dunking* meat (haha, manly)
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> >> instead of bread.
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> >>
>
> >
>
> > Meat fondues. Stick the meat in hot broth... or oil. Serve with dipping
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> > sauces.
>
>
>
> Swiss "Fondue" is dipping chunks of good bread into a fluid, heated
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> mixture of white wine and, usually Gruyere, cheese. "Fondue
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> Bourguignonne" (presumably originally French) involves dipping chunks of
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> good steak into hot oil and usually is accompanied by several dipping
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> sauces. Chocolate Fondue is a fairly recent invention and uses fruits in
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> melted chocolate.
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>
>
> The Swiss make a lot of use of melted cheese, for example, Raclette
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> where cheese is melted in front of a fire and served on slices of bread
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> and usually accompanied by pickles. Of course, electric Raclette makers
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> now exist.
>
I own an old raclette maker. It was close to free at a church sale.
>
> Jim Silverton (Potomac, MD)
>
--B