On Fri, 28 Apr 2017 21:01:51 -0400, jmcquown >
wrote:

>On 4/28/2017 7:49 PM, wrote:
>> On Fri, 28 Apr 2017 10:26:13 -0700 (PDT), dsi1 >
>> wrote:
>>>>> Let's face it, folks here revel in being behind the times.
>>>>
>>>> How is mackerel shioyaki NOT behind the times? Why is that a
>>>> classic, yet foods that haoles have enjoyed all their lives
>>>> "behind the times"?
>>>>
>>>> Really, you're just being an asshole about this.
>>>>
>>>> Cindy Hamilton
>>>
>>> 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.
>
>> 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.

I would never stoop to RUINING a fine cheese by melting it... I'm not
into Cheese Whiz. Fonduites buy those discounted ends and melt them
all together into mystery cheese glop, same as those fercocktah
mystery cheese balls.