My anniversary happens to fall on Valentine's Day and they had a special
mixture to cook the meat in. I believe it had bouillon, wine, spices, etc.
in it. It gave everything an extra special flavor. The broccoli idea will
sure be tried soon. Thanks


"Doug Freyburger" > wrote in message
ups.com...
> CheCooks wrote:
> >
> > Has anyone ever been to The Melting Pot restaurant? Went there on my
> > anniversary and it was fantastic!!!
>
> It's a chain. I've been to ones in Portland, OR
> and Raleigh, NC. Good but very expensive. We
> have since bought two fondue pots and now fondue
> happens at home.
>
> > If anyone would happen to have the
> > ingredients to what we cooked all the meat in it would be great.
>
> Peanut and/or canola oil. A bit of salt. That's
> it for the cooking oil. Should only be used once
> but with careful filtering twice might be okay.
>
> > Oh, and if you ever get to go, be sure to get the
> > Triple Chocolate Fondue for the dessert!
>
> The low carber in me shudders now, but before I started
> low carbing I remember having it and it was wonderful.
>
> One sauce at home - Butter with mashed garlic. Other
> sauces served - I dunno.
>
> Fondue deep frying tip - Save some florets of broccoli
> from your cheese course. Deep fry them in the oil
> course. Crispy deep fried broccoli floets are to die
> for.
>