Armed Polite Society
Main Forums => The Mess Hall => Topic started by: charby on December 11, 2017, 01:47:20 PM
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Anyone do it? I picked up a electric fondue pot on newegg this morning for $15.
https://www.newegg.com/Product/Product.aspx?Item=9SIA9YV4C79925&ignorebbr=1&nm_mc=KNC-GoogleMKP-PC&cm_mmc=KNC-GoogleMKP-PC-_-pla-_-Fondue-_-9SIA9YV4C79925&gclid=CjwKCAiA9rjRBRAeEiwA2SV4ZSNnE4B7AEcMoRqd3JYVDPMjL_wvcTZGcuMQ9bJdopgRhcmhhOeIGRoCUB0QAvD_BwE&gclsrc=aw.ds
Chocolate is easy, so don't need any ideas there.
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I haven't had it in years. but Swiss cheese is a classic. You shred the cheese and mix just a little bit of flour with the shreds. IIRC, you wipe the inside of the fondue pop with a fresh-cut garlic clove, add the cheese and melt it, and thin with white wine and a little Kirsch. I'm probably leaving something out. And maybe the wine goes in first.
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I haven't had it in years. but Swiss cheese is a classic. You shred the cheese and mix just a little bit of flour with the shreds. IIRC, you wipe the inside of the fondue pop with a fresh-cut garlic clove, add the cheese and melt it, and thin with white wine and a little Kirsch. I'm probably leaving something out. And maybe the wine goes in first.
really close
1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
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Another one: 12 ounces of deluxe American cheese, and one can of Rotel extra hot tomatoes.
You can also use a pound of Velveeta instead of the American cheese, but don't use Aldi's knockoff Velveeta because it's way too salty.
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Another one: 12 ounces of deluxe American cheese, and one can of Rotel extra hot tomatoes.
You can also use a pound of Velveeta instead of the American cheese, but don't use Aldi's knockoff Velveeta because it's way too salty.
I do that in a mini crock pot for chip dip, sometimes add ground meat and we call it diarrhea dip.
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I think I'll just stick with my yearly trip to The Melting Pot, rather than try making it myself (and having to clean up after)
However, they do have a recipe book.
https://shop.meltingpot.com/products/melting-pot-cookbook
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Rather than make it at home, we just go to The Melting Pot. Expensive as hell, but it scratches that "once every couple years" desire for fondue.
Chris
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Is fondue becoming a "thing" again? I thought it had died out in the early eighties.
There must be something to the old saying "What's old is new again."
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Is fondue becoming a "thing" again? I thought it had died out in the early eighties.
There must be something to the old saying "What's old is new again."
I don't think so, just looks like fun. Why I bought the pot.
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Screw the Melting Pot.
I was very much underwhelmed with it when I went there some years ago. Vastly overrated and horribly overpriced.
Making fondue at home is inexpensive, easy, and quite tasty.
And you don't even need a fondue pot.
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Screw the Melting Pot.
I was very much underwhelmed with it when I went there some years ago. Vastly overrated and horribly overpriced.
Making fondue at home is inexpensive, easy, and quite tasty.
And you don't even need a fondue pot.
I am pretty close friends with a family, the mother of which is Swiss. Born in America but spent most of her formative years split between Switzerland and France.
Want to get an angry rant going by the mother or one of her daughter's? Mention The Melting Pot and fondue in the same sentence with them in ear shot.
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You've not had fondue until you've had it in Switzerland, in the Alps, on the deck of a small lodge, overlooking an incredible alpine valley. I'll carry that memory with me until I die.
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You've not had fondue until you've had it in Switzerland, in the Alps, on the deck of a small lodge, overlooking an incredible alpine valley. I'll carry that memory with me until I die.
Which flavor of Velveeta do they use?
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Velveta has flavor?
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Velveta has flavor?
Yes, rubber.
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All this Velveeta talk inspired me to get the half-block out of the freezer and grate it up to make my mom's pimento cheese recipe. This is the only thing I use Velveeta for.
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Velveta has flavor?
Sure.
Though I am not entirely sure it fall within the realm of cheese.
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Sure.
Though I am not entirely sure it fall within the realm of cheese.
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Velveeta is at best a " cheese like substance "
Way back in the '70s mom had a couple of fondue pots and we'd have one with cheese and one with hot oil. Do meat in the oil and bread in the cheese.
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Sure.
Though I am not entirely sure it fall within the realm of cheese.
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Processed cheese food.
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As a younger in 60's and 70's I got to have fondue quite a bit as my mom, her friends and a bunch of neighbors we're all into it and then one day the fad was over and I haven't had it since.
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It's been probably more than 20 years since Fondue passed my lips. I don't miss it. lol
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Pot has arrived. I'll do a trial run on the in-laws on Christmas before the gathering of friends gathering on NYE.
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Use good cheese and good wine.
It makes a difference.
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Use good cheese and good wine.
It makes a difference.
So glad that Wisconsin is not far away.
Kirch might be hard to find.
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really close
1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
That's almost identical to the recipe my family has used for probably 10 years or so, every Christmas eve. Amazingly good