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  #61  
Old 09.11.2017, 23:09
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Re: Making a Fondue

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Nope, that's worse! Make a fondue chinoise (that's with bouillon instead of oil).
We normally do both, one pot of oil, one of broth, same meats and sauces.

Tom
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  #62  
Old 09.11.2017, 23:40
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Re: Making a Fondue

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While we have done it at the local public park, normally we do it at home.
k_and_e was talking about making fondue, not about "doing it."
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  #63  
Old 10.11.2017, 00:39
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Re: Making a Fondue

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100% Vacherin is the "fondue fribourgeoise" recipe. Very smooth and creamy, but not to everybody's taste.
IMHO, any fondue that has any cheese apart from gruyère or vacherin is a crime against humanity and a sacrilege in the face of all the gods .
Good news for you then: Lidl sells cheese for fondue moitie-moitie.
https://www.lidl.ch/de/Sortiment-36.htm?articleId=12179
and
https://www.lidl.ch/de/Sortiment-36.htm?articleId=12178

I made one this evening and can say that one 500 g pack was a little too much for two adults, but very tasty. And cheap.
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  #64  
Old 10.11.2017, 19:43
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Re: Making a Fondue

This thread is killing me. Every night it goes on and on and the only reason I haven't indulged in a fondue yet is that I don't have any bread in the house.

I might go get some tomorrow and get it over with
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  #65  
Old 11.11.2017, 08:52
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Re: Making a Fondue

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This thread is killing me. Every night it goes on and on and the only reason I haven't indulged in a fondue yet is that I don't have any bread in the house.

I might go get some tomorrow and get it over with
Don't forget the ice-cream.

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Any good advice to get rid of the smell afterwards?
Perfumed candles and potpouris irk me, usually, but I keep one large Yankee Candle glass pot lit on a fondue night and our window open, and it works like a charm. Zero smell.

Last edited by MusicChick; 11.11.2017 at 17:17.
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  #66  
Old 11.11.2017, 21:47
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Re: Making a Fondue

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Funny side of fondue, I bought some fondue bread in Aldi, it had lines marked so you knew where to cut! It was marked down 50% as it was yesterdays, hmmm..... It was quite good despite the age!
The point of that bread is that you break it! LOL.

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.....
I made one this evening and can say that one 500 g pack was a little too much for two adults, but very tasty. And cheap.
I eat 400g alone I'd leave your place starving. Luckily the Swiss producers expect gluttons and put 800g into the packs.

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Don't forget the ice-cream.
They didn't have it
I had it only once, salted peanutbutter ice-cream, it has disappeared, I can't even find it on the internet anymore.

But at least you folks can't tease me with this thread anymore. Made it, eat it, loved it
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  #67  
Old 11.11.2017, 22:00
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Re: Making a Fondue

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I eat 400g alone
Wimp.

Meanwhile, why I love Italian cooking shows:



Tom
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  #68  
Old 12.11.2017, 10:20
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Re: Making a Fondue

I had an all-you-can-eat fondue event with a couple hundred people, so fun. But running this morning really wasn't easy, yikes.
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Old 13.11.2017, 09:09
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Re: Making a Fondue

Thanks everyone for the feedback. Well noted! I am pleased to say its been a success! Just to run through how it went down...

-I rubbed truffle oil in the fondue pot, then rubbed a clove of garlic
-Fried up 2 large chillies, finely cut garlic clove and several mushrooms, also in truffle oil
-Added a large glass of Mont Sur Rolle white wine to the fondue pot, with a spoon of maizena, and spoon of Grappa. Heated this slowly while frying the other items, and stirred along the way
-Then used the moite moite cheese (currently on special in Migros), added a portion of the cheese to the wine mix, and also added the content of the frying pan, constantly stirring and adding cheese, until the fondue was ready

Looking forward now to experimenting more with other ingridients
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  #70  
Old 13.11.2017, 09:21
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Re: Making a Fondue

Sounds like a great recipe. For raclette.

I don't get this fad for fondue additives. Fondue is cheese and wine. Raclette is cheese with whatever you like. Why not keep it that way?

I haven't had breakfast yet. I'll be in a better mood once I've had my cornflakes with milk and diced bacon, served on a waffle, with a fried egg on top.
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  #71  
Old 13.11.2017, 09:23
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Re: Making a Fondue

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Sounds like a great recipe. For raclette.

I don't get this fad for fondue additives. Fondue is cheese and wine. Raclette is cheese with whatever you like. Why not keep it that way?

I haven't had breakfast yet. I'll be in a better mood once I've had my cornflakes with milk and diced bacon, served on a waffle, with a fried egg on top.
Beauty is in the eye of the beholder buddy! If cornflakes and bacon is your tipple, why not, I just dont have to eat them with you
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  #72  
Old 13.11.2017, 16:52
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Re: Making a Fondue

Considering you claimed you don't know how to make a Fondue, you sure made a pretty fancy one.

It was not a Swiss one though
Should the question come up at naturalization don't mention this one.
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  #73  
Old 13.11.2017, 17:49
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Re: Making a Fondue

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Considering you claimed you don't know how to make a Fondue, you sure made a pretty fancy one.

It was not a Swiss one though
Should the question come up at naturalization don't mention this one.
Is it not made exactly how I said I intended to at the start of the feed? It was the finer details I needed to know, the amount of wine, corn starch etc.

Now not wanting to have my permit revoked...But is there any reason why red wine wouldnt be used in the mix instead of white? Just thinking of experimenting and seeing if a good taste can be achieved from breaking away from the norm
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Old 13.11.2017, 18:01
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Re: Making a Fondue

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Is it not made exactly how I said I intended to at the start of the feed? It was the finer details I needed to know, the amount of wine, corn starch etc.

Now not wanting to have my permit revoked...But is there any reason why red wine wouldnt be used in the mix instead of white? Just thinking of experimenting and seeing if a good taste can be achieved from breaking away from the norm
There is probably no reason not to use red wine - except that it will look eeeek.

Gee, this guy (gal?) will seriously ruin our reputation

You're gonna turn that into Poutine, no?
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Old 13.11.2017, 18:41
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Re: Making a Fondue

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Now not wanting to have my permit revoked...But is there any reason why red wine wouldnt be used in the mix instead of white? Just thinking of experimenting and seeing if a good taste can be achieved from breaking away from the norm
Color, I would think.

If you want to experiment you could replace the white wine with apple cider ("saurer Most" and "Apfelwein" both work, often complemented with Calvados instead of Kirsch), or beer (blonde), etc. I guess "Suser" (grape juice that's started to build alcohol) from white grapes should work as well, 'tis the right time of year.

Or go abroad and give fonduta Piemontese, fondue Savoyarde, or fondue Auvergnate a shot.
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  #76  
Old 13.11.2017, 19:33
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Re: Making a Fondue

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is there any reason why red wine wouldnt be used in the mix instead of white?
Taste more than color. Same reason that I wouldn't use a white with a strong taste.

I've used a light rose in a pinch, and while I've tried other types of spirits, I stick with Kirsch.

Tom
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  #77  
Old 13.11.2017, 19:42
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Re: Making a Fondue

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Now not wanting to have my permit revoked...But is there any reason why red wine wouldnt be used in the mix instead of white? Just thinking of experimenting and seeing if a good taste can be achieved from breaking away from the norm
Unfortunately you can't combine everything with everything. There are rules, and they are for a reason. (probably not only colour but also acidity, taste, who knows what else) I mean, you can, of course, but the result will be terrible.
Would you use red wine in a Risotto?

I thought so.
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Old 13.11.2017, 19:59
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Re: Making a Fondue

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Would you use red wine in a Risotto?

I thought so.
Errr... risotto al merlot? Reply from Tom in 5, 4, 3......
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  #79  
Old 13.11.2017, 20:04
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Re: Making a Fondue

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Would you use red wine in a Risotto?

I thought so.
I'm not able to make a risotto.

Hmmm, as I'm writing this I wonder if this is just an other thing I got so used to saying, having given up trying ....?

Maybe I should give it one more try.
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Old 13.11.2017, 20:06
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Re: Making a Fondue

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Would you use red wine in a Risotto?
Of course you would!

For instance:

https://www.bbcgoodfood.com/recipes/...d-wine-risotto

https://cooking.nytimes.com/recipes/...d-wine-risotto
(Even better when you add mushrooms)

http://www.taste.com.au/recipes/red-...c-3860dc5ee619




The first risotto I ever tasted was made with red wine, in one of those typical 'Little Italy' restaurants in the Chicago near western 'burbs. The kind of place where when 'The Gentleman' comes in the owner runs over and bows. As he eats alone at his table, The Gentleman's entourage stand behind him, watching the door.

So props for authenticity.
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