whoopazz Posted November 1, 2007 Share Posted November 1, 2007 I've got a 3 qt. fondue kit someone gave me a couple years ago still in the box. I'm not into dipping stuff in melted chocolate, so what else is it good for? Anybody have any ideas or should I re-gift the thing. I was at a party once where I think they were deep frying shrimp and scallops in it. Bier? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 1, 2007 Share Posted November 1, 2007 (edited) cheese fondues and using it to heat oil then cook meat, seafood, etc....... listed one of my favorites here Edited November 1, 2007 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Clubfoothead Posted November 2, 2007 Share Posted November 2, 2007 Fondue is awesome. Every year the wife and I go to Simply Fondue here in Dallas for our anniversary. Their horseradish sauce is unbelievable. Quote Link to comment Share on other sites More sharing options...
untateve Posted November 2, 2007 Share Posted November 2, 2007 melted white chocolate and pineapple...oh man Quote Link to comment Share on other sites More sharing options...
Clubfoothead Posted November 2, 2007 Share Posted November 2, 2007 Bier's recipie is excellent. Selly PMed me one a few years ago I like too. I'll try and find it. It's basically the same as bier's except with white wine and you use cheddar, swiss and monterey jack or colby jack. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted January 18, 2011 Share Posted January 18, 2011 Looked in the fridge today and saw 2 blocks of cheese and a few bottles of IPA. . . time to make it happen. Quote Link to comment Share on other sites More sharing options...
Hugh 0ne Posted January 18, 2011 Share Posted January 18, 2011 (edited) cheese fondues and using it to heat oil then cook meat, seafood, etc....... If you want to avoid the oil for health and clean up reasons, Fondue Chinoise is another option, it uses a water based bouillon: http://chinesefood.about.com/od/foodfestiv...duechinoise.htm Edited January 18, 2011 by Hugh 0ne Quote Link to comment Share on other sites More sharing options...
wiegie Posted January 18, 2011 Share Posted January 18, 2011 If you want to avoid the oil for health and clean up reasons, Fondue Chinoise is another option, it uses a water based bouillon: http://chinesefood.about.com/od/foodfestiv...duechinoise.htm Yep--that's what we usually have for Christmas. Also, the broth that is leftover in the pot after you finish cooking the various meats make for a delicious soup--we often eat it the next day sort of like a french-onion soup with bread and gruyere cheese melted on top. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted January 18, 2011 Share Posted January 18, 2011 Also, the broth that is leftover in the pot after you finish cooking the various meats make for a delicious soup--we often eat it the next day sort of like a french-onion soup with bread and gruyere cheese melted on top. +1. I usually take the broth and blender it with mushrooms. Makes a kick ass mushroom soup with croutons. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 19, 2011 Share Posted January 19, 2011 If you want to avoid the oil for health and clean up reasons, Fondue Chinoise is another option, it uses a water based bouillon: http://chinesefood.about.com/od/foodfestiv...duechinoise.htm nod.. the swiss restaurant in our hotel serves that as well. Quote Link to comment Share on other sites More sharing options...
Boilerduff Posted February 2, 2011 Share Posted February 2, 2011 1/2 of a beer of choice Cheddar cheese, shredded (coat with flour to reduce grease) mustard powder to taste garlic powder to taste worstershire (SP?) sauce to taste melt and mix, nice italian bread, mmmmmmmmmmmmmmmmmmmm Straight from melting pot.... Quote Link to comment Share on other sites More sharing options...
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