On 2017-04-28 9:01 PM, jmcquown wrote:
> On 4/28/2017 7:49 PM, wrote:
>>
>>>
>>> You seem to lack the least bit of common sense. Shioyaki is a basic
>>> way of cooking fish in Japan,
>
> He seems to forget he's not in Japan. And hey, the Japanese didn't win
> that war.
>
>> fondue was just another fad in the US. My comments are only about the US
>
> He also forgets the islands of Hawaii have been a part of the United
> States since 1959.


Actually, it was a US territory since since 1898. It became a US state
in 1959.

>
>> Um, fondue was popularized in Europe, fondue is French:
>> https://www.merriam-webster.com/dictionary/fondue
>> Very few Americans do fondue, not many have.
>>
> Uh... the fondue I've made is Swiss. Made with gruyere cheese.

> Oh, and
> the garlic rubbed inside the pot is essential. Here's a video example:
>
> http://www.foodandwine.com/recipes/c...-cheese-fondue
>
> Or you could check this recipe:
>
> http://www.food.com/recipe/authentic...d-recipe-53057
>
>
> Sheldon, I doubt you have ever made or tasted a classic Swiss fondue.
> Neither has dsl1.

I have had real cheese fondue a couple times. It's pretty good, but I
have to agree with Sheldon that it was a fad back in the 70s. Lots of
people got fondue sets and used them once or twice, but I don't know
anyone who has made one in years.

>
> Any of this can be done on a stovetop, BTW. No need for a specific
> Fondue pot. But for true fondue you will need some long handled forks
> for dipping the bread and/or meats (smoked sausage) into the hot melted
> cheese.
>

Chop sticks would probably work. You need decent bread for dipping.