whoopazz Posted December 26, 2007 Share Posted December 26, 2007 Was fabulous. Now for the cheese fondue on New Years...can't wait. Thanks for the tips Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 27, 2007 Share Posted December 27, 2007 Was fabulous. Now for the cheese fondue on New Years...can't wait. Thanks for the tips do you need the recipe, or do you have it? glad you liked it... Quote Link to comment Share on other sites More sharing options...
whoopazz Posted December 27, 2007 Author Share Posted December 27, 2007 Got the recipe, but while perusing cheeses at the store, I noticed that those you selected were a little (all right, a lot) pricey. But I realize the "you get you pay for" scenario here. It's New Years, so I'll splurge. Danke. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 27, 2007 Share Posted December 27, 2007 (edited) Got the recipe, but while perusing cheeses at the store, I noticed that those you selected were a little (all right, a lot) pricey. But I realize the "you get you pay for" scenario here. It's New Years, so I'll splurge. Danke. that's true, but i rationalize it by how much you'd overpay at a fondue restaurant for an inferior end product.... trust me, this is very good. won't go out for fondue anymore. edit: the recipe i posted serves 2 of us and we normally have a little left over. Edited December 27, 2007 by Bier Meister Quote Link to comment Share on other sites More sharing options...
wiegie Posted December 27, 2007 Share Posted December 27, 2007 They sell pre-made fondue at most grocery stores. It comes in a small flat box about 6x8 inches in size and can typically be found in either the cheese section or the international section. Inside the box is a foil pouch containing the cheese. You just warm it up in a pot on the stove and then put it into your fondue bowl on the table. It's actually not that bad (and it is much quicker and cheaper than making it yourself--it's sort of a Swiss version of fast-food.) Quote Link to comment Share on other sites More sharing options...
Skippy Posted December 27, 2007 Share Posted December 27, 2007 Was fabulous. Now for the cheese fondue on New Years...can't wait. Thanks for the tips Yes it is. I have pretty much followed this for the past few turkeys and I'm always pretty happy. I think now I will check out the fondue. Quote Link to comment Share on other sites More sharing options...
whoopazz Posted December 28, 2007 Author Share Posted December 28, 2007 They sell pre-made fondue at most grocery stores. It comes in a small flat box about 6x8 inches in size and can typically be found in either the cheese section or the international section. Inside the box is a foil pouch containing the cheese. You just warm it up in a pot on the stove and then put it into your fondue bowl on the table. It's actually not that bad (and it is much quicker and cheaper than making it yourself--it's sort of a Swiss version of fast-food.) I saw this stuff at the store. Its exported from Swaziland and has the cheeses Bier likes in it. It even has the dry white wine. I think I'll try that and see how it goes. Much easier. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 28, 2007 Share Posted December 28, 2007 I saw this stuff at the store. Its exported from Swaziland and has the cheeses Bier likes in it. It even has the dry white wine. I think I'll try that and see how it goes. Much easier. booooo hissssssssssssss booooooooo Quote Link to comment Share on other sites More sharing options...
whoopazz Posted December 28, 2007 Author Share Posted December 28, 2007 booooo hissssssssssssss booooooooo Well, if you're going to take it personally, I'll do it your way. I'll let ya know how it goes. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 28, 2007 Share Posted December 28, 2007 no, i was laughing when i posted. honestly mine is not tough..... go for what works for you, but try mine at some point in time. it's worth the effort and price Quote Link to comment Share on other sites More sharing options...
whoopazz Posted December 29, 2007 Author Share Posted December 29, 2007 no, i was laughing when i posted. honestly mine is not tough..... go for what works for you, but try mine at some point in time. it's worth the effort and price By the way, my crappy little fondue pot is 3 qt. Is that what your recipe is designed for? How far will it go? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 29, 2007 Share Posted December 29, 2007 By the way, my crappy little fondue pot is 3 qt. Is that what your recipe is designed for? How far will it go? should be.... how many people? Quote Link to comment Share on other sites More sharing options...
whoopazz Posted December 29, 2007 Author Share Posted December 29, 2007 should be.... how many people? 25 or so. With tons of finger foods, so this is just one. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 29, 2007 Share Posted December 29, 2007 (edited) ahhhhhhhh a double batch as an app should be fine... and your 3 quart should be able to handle it... if not... use a regular pot and pour the fondue into the fondue pot if/when it gets empty i imagine you are just putting out trays of finger food on the dining room table or an accessable counter or something... Edited December 29, 2007 by Bier Meister Quote Link to comment Share on other sites More sharing options...
wiegie Posted December 29, 2007 Share Posted December 29, 2007 (edited) I saw this stuff at the store. Its exported from Swaziland and has the cheeses Bier likes in it. It even has the dry white wine. I think I'll try that and see how it goes. Much easier. Swaziland?!? My wife is not going to be happy about this one. Edited December 29, 2007 by wiegie Quote Link to comment Share on other sites More sharing options...
Skippy Posted December 31, 2007 Share Posted December 31, 2007 Where the hell is the fondue recipe that Bier mentions up there. Quote Link to comment Share on other sites More sharing options...
whoopazz Posted December 31, 2007 Author Share Posted December 31, 2007 here: i've just known it as fondue. it's what i typically make. use about 1 1/4 C dry white wine. throw in minced shallot. bring to a boil. add 5 oz of shreaded gruyere, 3 oz of shreaded appenzeller or emmantal, and 2 oz of large diced brie with rind removed.. melt. then add a slurry to thicken. i use diced apples, pears, sausage, crispy potatoes, bread for dipping a slurry is a thickening agent which uses cornstarch and liquid.... most often water. for fondue i use about 4 tsp of lemon juice and about 3 tsp of cornstarch. also..it is very common to crush a clove or two of garlic and rub it around the sides of the pot before putting anything in there.... and using a shot of kirsch in with the wine..... some use a pinch of nutmeg and some don't Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted January 2, 2008 Share Posted January 2, 2008 I saw this stuff at the store. Its exported from Swaziland and has the cheeses Bier likes in it. whoop's fondue party Quote Link to comment Share on other sites More sharing options...
whoopazz Posted January 2, 2008 Author Share Posted January 2, 2008 whoop's fondue party Al and Jesse would not appreciate you jacking my dinner guests. In any event, the fondue was great. I had to bring the temp. up some to get the brie to loosen up. It was pretty winey (probly used cheap wine) but boy was it yummy. BTW, the gruyere smells like dirty gym socks before you get it cooked up in the slurry. I made my daughter shred it and she was pretty turned off.... Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 3, 2008 Share Posted January 3, 2008 i've had friends say that about gruyere.... it's acquired. prob one of my favorite cheeses. to avoid the "winey" flavor... just boil it a little longer to cook off the alcohol. Quote Link to comment Share on other sites More sharing options...
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