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Old 04-16-2013, 07:27 PM   #1
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Default Fondue date suggestions.

Guess I need a fondue pot.

I have, in the past made some fantastic cheese fondue. A little worcestershire and butter, along with whatever is in the cheese drawer.

I am now (thanks to a good friend of mine named creamy something or other) planning a simple but gourmet fondue date.

Enlighten me oh my bretheren!!!!!

I was well rewarded on the Antipasto thread. Far better than ANY google results.


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Old 04-16-2013, 07:55 PM   #2
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http://www.epicurious.com/recipes/fo...ampagne-104710

This recipe totally got me lucky. Of course, she chose the cheese and I was married to her at the time, but those are just details.

Here's where the foodie stuff comes in... instead of just bread and veggies you can also have cured meats and even black pudding (a favorite of mine) to dunk.

OR, you can deepfry or bake little balls of your pizza dough for added texture...


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Old 04-16-2013, 08:05 PM   #3
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I've a food magazine at home that had some amazingly good fondue ideas that you normally wouldn't think of (avacado, bacon, etc...).

I'll try to remeber to look when I'm home and post the rest.
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Old 04-16-2013, 08:09 PM   #4
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Thanks AZ!

I have dough left creamy.....the frybread was a hit. It is so much better fresh though!!!!!
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Old 04-16-2013, 09:16 PM   #5
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My wife and I love to make fondue at home.
As for the cheese, I like a mixture of cheddar and swiss. I made the mistake one time of buying a Swiss I had never used before. It ended up not fully melting and mixing with the cheddar, so I learned to make sure the Swiss melts good before using it in fondue. And don't forget the Worcestershire and a splash of beer in it.
We like to dip veggies, both dark and Jewish rye, and green apples.
For a main course I mix up some beef stock and red wine(you could use beer instead). For this we cut up chicken, beef, shrimp, and small cubes of potatoes, and mushrooms. If your fondue pot can maintain a good temperature, it really doesn't take that long for the meat to cook in the broth. As long as you put another piece on as you take the cooked piece off, there's not much waiting.
I still haven't worked on a dessert course yet.
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Old 04-16-2013, 09:29 PM   #6
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tampa bay brewing co does a smore's fondue dessert-... it is amazing! i'm sure you could look up the ingrediants online lmao!
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Old 04-17-2013, 01:21 AM   #7
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You could even do a beer cheese fondue, ehh? Just try to make sure the cheese(s) you select melts well and doesn't smell like feet and ass.
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Old 04-17-2013, 02:02 AM   #8
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Quote:
Originally Posted by headbanger View Post
You could even do a beer cheese fondue, ehh? Just try to make sure the cheese(s) you select melts well and doesn't smell like feet and ass.
Words to live by eh?
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Old 04-17-2013, 04:31 AM   #9
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Beer cheese fondue is awesome. I prefer Swiss. Sausages, oh yeah. Finish the deal with chocolate fondue.

Get an electric one, way easier to control temperatures, you've got to fiddle with it as you eat the goodies up.
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Old 04-17-2013, 11:12 AM   #10
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Quote:
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Words to live by eh?
Well, generally speaking yes but I probably should have qualified that remark with "unless she's into that sort of thing".


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