Has anyone ever been to The Melting Pot restaurant? Went there on my
anniversary and it was fantastic!!! If anyone would happen to have the
ingredients to what we cooked all the meat in it would be great. I'd like
to try it at home since my daughter didn't get to go. (It was rather
expensive, but worth it) Oh, and if you ever get to go, be sure to get the
Triple Chocolate Fondue for the dessert!

"CheCooks" > wrote in message
...
> Has anyone ever been to The Melting Pot restaurant? Went there on my
> anniversary and it was fantastic!!! If anyone would happen to have the
> ingredients to what we cooked all the meat in it would be great. I'd like
> to try it at home since my daughter didn't get to go. (It was rather
> expensive, but worth it) Oh, and if you ever get to go, be sure to get the
> Triple Chocolate Fondue for the dessert!

The Melting Pot in Houston is one of our favorite restaurants. Very
laid-back, relaxing, and romantic dining.

The menu describes the various fondue cooking styles:
http://www.meltingpot.com/houstontx/menu.html. Maybe you can find what
you're looking for there.

Mary

"CheCooks" > wrote in message
...
> Has anyone ever been to The Melting Pot restaurant? Went there on my
> anniversary and it was fantastic!!! If anyone would happen to have the
> ingredients to what we cooked all the meat in it would be great. I'd like
> to try it at home since my daughter didn't get to go. (It was rather
> expensive, but worth it) Oh, and if you ever get to go, be sure to get the
> Triple Chocolate Fondue for the dessert!
>
>

I went there once and liked it, but thought it was just too much food. We
had four people, and we followed our server's recommendation on how much to
order, and it was way too much...we had some of every edible beast they had
on the menu!

My favorite parts were the swiss cheese fondue, the salad, and the chocolate
fondue w/ kirsch. Next time I go, I will hold back a little during the
entree!

I guess it was also that I didn't feel like "cooking" my own entree and
worrying about when the meat was done...I like cooking, but sometimes I just
want a break!

Chris

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.

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.
>

CheCooks wrote:
> 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
>
Court bouillon, perhaps?

Doug Freyburger wrote:
> 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.
>
When this thread started I thought it was a joke. A restaurant devoted
to fondue? How droll! And now it turns out there's a chain, and
specialty menus for holidays, and they're expensive. Live and learn.
Folks who like this kind of thing should also check out restaurants
that serve Mongolian Hot Pot and Japanese shabu-shabu.

-aem

aem wrote:
> Doug Freyburger wrote:
> > 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.
> >
> When this thread started I thought it was a joke. A restaurant
devoted
> to fondue? How droll! And now it turns out there's a chain, and
> specialty menus for holidays, and they're expensive. Live and learn.
> Folks who like this kind of thing should also check out restaurants
> that serve Mongolian Hot Pot and Japanese shabu-shabu.
>
> -aem

Some folks don't want to make fondue at home, so they pay for it.

I've been making fondue since the 70's. I fill one pot with beef stock
and the other with oil. The first pot makes a good base for an onion
soup later. I will have to try the broccoli.

I make a lot of sour cream-based sauces. We don't tend to like the
mayonnaise ones as much. Finely-chopped mushrooms with onion cooked in
butter with wine go over big. Also, you can add sour cream to that.
Always some garlic butter, as the meal is served with French bread.

karen wrote:

> aem wrote:
>
>>When this thread started I thought it was a joke. A restaurant devoted
>>to fondue? How droll! And now it turns out there's a chain, and
>>specialty menus for holidays, and they're expensive. Live and learn.
>>Folks who like this kind of thing should also check out restaurants
>>that serve Mongolian Hot Pot and Japanese shabu-shabu.
>>
>>-aem
>
>
> Some folks don't want to make fondue at home, so they pay for it.
>
> I've been making fondue since the 70's. I fill one pot with beef stock
> and the other with oil. The first pot makes a good base for an onion
> soup later. I will have to try the broccoli.
>
> I make a lot of sour cream-based sauces. We don't tend to like the
> mayonnaise ones as much. Finely-chopped mushrooms with onion cooked in
> butter with wine go over big. Also, you can add sour cream to that.
> Always some garlic butter, as the meal is served with French bread.

Used to be a restaurant in NYC called La Buena Mesa that did fondues.
Late 60's, IIRC.

We did fondues in all my restaurants and they sold well. Basic beef,
cheese and chocolate. But as we evolved, they became more elaborate
and complex (and expensive), and still sold well. We had a huge brass
Huo-kuo or Mongolian Fire Pot that was popular.

In a resort I ran, we did a special event every Wednesday that we
called "An Evening of Fondues." It was a big room with round tables in
the middle for people to sit at with rectangular tables all around the
edges with different kind of tabletop cookery. We did fondues that
cooked with oil or broth. Meats, seafoods, veggies, pastas, batters to
dip into before oil-cooking, etc. We did classic cheese. Raclette.
Bagna caoda. And several different sweet fondues including chocolate
(white and dark), peanut butter, fruit sauces (strawberry with
strawberry liqueur, etc.) and maple sugar/cream. Every Wednesday night
we had 17 stations of different fondues selected from our rather
longer list.

Pastorio

In article >, Goomba38
> wrote:

> CheCooks wrote:
> > 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

> Court bouillon, perhaps?
>

Isn't court bouillon fish-based?
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Melba's Jammin'" > wrote in message
...
> In article >, Goomba38
> > wrote:
>
>> CheCooks wrote:
>> > 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
>
>> Court bouillon, perhaps?
>>
>
> Isn't court bouillon fish-based?
> --

No - it is made from water and/or wine flavored with armomatic vegetables.
It is often used to poach fish, however.


--
Peter Aitken

Remove the crap from my email address before using.

In article >, "Peter
Aitken" > wrote:
(snip)
> >
> > Isn't court bouillon fish-based?
> > --
>
> No - it is made from water and/or wine flavored with armomatic
> vegetables. It is often used to poach fish, however.

Hah! Live and learn. Thanks.
--
-Barb, <http://www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.