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Old 03-08-2002, 12:52 PM   #11
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You just gave a great, easy description of "fondueing". A lot of people are afraid and you took it to a very simple form - for each cup of cheese, toss with 2 tsp. cornstarch, add 1/4 cup liquid of choice. Perfect, easy, simple, non-intimidating description.
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Old 03-11-2002, 01:16 PM   #12
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Aa, gee, thanks...
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Old 03-08-2008, 09:53 AM   #13
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I have a couple of copper, tin lined fondue pots picked up from yard sales. They are no better than new ones, but sure look good on the table. Fondue was popular in the 50's and 60's, and there seem to be a lot of these pots available, many brand new. My grandkids love fondue parties, and I usually do the dinner for them. The combination of electric cords to trip over, kids, and hot oil worry me, and so use I sterno pots. As for sauce recipes, many of the better groceries and gourmet shops have all sorts of sauces and dressings. If you have access to one of these, find sauces that look interesting. Worst that can happen is that nobody eats them and you have them for another use.
I agree with kitchen elf regarding cheese fondue, I generally use a medium priced white wine which I then serve, and to me, the better the cheese, the better the fondue. Fondue really does call for a trip to the gourmet cheese shop.
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Old 03-08-2008, 10:17 AM   #14
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We never stopped fondueing after our parents introduced it to us in the late....mmmm...errr...60's. My current choice is an electric version by Cuisinart. We bought 2 of them and went to the electric because of the dangers of de-natured alcohol and the convenience of just turning on and letting it go. We have found that we break them out more often than we ever did the sterno driven models and we use them at parties for hot dips and taco meat and the like. Versatile , easy to clean and no longer uni-takers!
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Old 03-08-2008, 10:22 AM   #15
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Quote:
Originally Posted by BubbaGourmet View Post
We never stopped fondueing after our parents introduced it to us in the late....mmmm...errr...60's. My current choice is an electric version by Cuisinart. We bought 2 of them and went to the electric because of the dangers of de-natured alcohol and the convenience of just turning on and letting it go. We have found that we break them out more often than we ever did the sterno driven models and we use them at parties for hot dips and taco meat and the like. Versatile , easy to clean and no longer uni-takers!
I bought a electric one for the same reasons, haven't used it yet though - !
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Old 03-09-2008, 06:52 AM   #16
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We also have the electric Cuisinart one. If it were my choice I would have probably gone with ceramic, but it was DH's and he had to have an electric one. We haven't used it in a bit, I think it's still packed away from our move six months ago, but prior to that we used it pretty often. Probably two or three times a month. It actually has a very long cord on it and we run it down the side of the table where there isn't as much foot traffic. We've never had a problem with anyone tripping on it, but it does also break away so you don't have to worry about a pot of oil flying.
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