In article ,
hahabogus wrote:

I'd like to try this one

chipotle cheese fondue Gourmet | January 1995
(snips)
3 canned whole chipotle chilies in adobo*,
*available at Hispanic markets and some specialty foods shops

Oh, how times change. ;-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

"Melba's Jammin'" schrieb :
"Michael Kuettner" wrote:
snip

Here's how I did my last fondue :
(recipe snipped)

Michael, I've a question. Be nice.
I'm always nice. [1]

Can this stuff be made in the
microwave, heating and stirring?

No. The slow heating and stirring is important for the taste to
develop.

My only fondue pot is a 40-year-old
tin-lined copper one. I don't have a crockery fondue pot.

Well, there's the good news. You can prepare the fondue as described,
and then warm it up in the microwave.
Fill it in microwave-proven portion-sized dishes.
The bad news : I wouldn't want copper near the wine in the fondue.
Might give a metallic taste.

I won't make it because HWSNBN wouldn't touch it, but I'm curious.

See above. Just put the dish in the micro, heat, stir and heat a 2nd time.
It's a nice snack.

Hope that helped.

Cheers,

Michael Kuettner

[1] Unless I'm not, of course.. ;-)

In article 4,
Wayne Boatwright wrote:

dressing. Stay out of the snow, Michael. There's no hurry...and thanks!

NONsense! Get out there!! Show it who's master! You've got 4-wheel or
AWD! The nice part about March snow in the midwest is that it's off the
roads in a day or so.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

In article ,
Goomba38 wrote:

Gads! I've never heard of fondue using Cheese Whiz or American Cheese!!
What's wrong with real Swiss cheese (any of them) and white wine....a
classic fondue, not a fast food cheese sauce?

I'm just going to take a stab he Price of Cheez (get it right, eh?)
Whiz vs. Real Swiss and Real Emmentaler. A certain amount of surety in
the outcome (smooth and creamy)? A certain measure of laziness couples
with a lack of confidence in skills and ability? A generation that
grew up on fast food? Just some thoughts.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

In article ,
"Giusi" wrote:

I would seriously not like this one. Have you ever made it? IMO, fondue
should not taste like caramel and pineapple!


Spoilsport!! '-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

On Wed, 5 Mar 2008 07:06:54 -0700, "Janet Bostwick"
wrote:

raymond wrote:
On Wed, 5 Mar 2008 08:13:30 -0500, "jmcquown"
wrote:



There was a disgusting (to me, anyway) recipe for fondue in the
local paper this morning. It called for a adding a 15 oz. can of
white beans (drained) pureed to 1 lb. sharp cheddar, 1 lb.
reduced-fat cheddar, worcestershire and dry mustard and a negligible
dribble of hot sauce. The only redeeming quality IMHO was the
addition of a 12 oz. bottle of dark ale (which is the liquid you
puree the beans in LOL) Let's forget, for a moment, about the
reduced-fat cheddar... why on earth would anyone add pureed BEANS to
fondue?!!!

IMO it's because a couple of generations have grown up with all
combinations of cheese and bean dips and they associate the two. To my
20-year-old college student, a fondue is a dip and nothing more, and a
fondue pot is a way to keep it warm. Her favorite "fondue" is a jar of
Tostitos salsa, a jar of Tostitos queso, and two cans of Old El Paso
refried beans dumped into her fondue pot and dipped with Scoops. Other
students in her dorm taught her to make this and she likes the fact
that it attracts guys and will keep them around for the duration of a
Monday Night Football game. They go through two pots of this stuff on
a Monday night. To her, and to the Monday Night Football guys, pieces
of French bread dipped into a Swiss cheese and white wine fondue is
disgusting. Fondue as we knew it in the 60s is being redefined, Jill,
and in a couple more generations you wouldn't recognize it.

I'm curious. . .do the kids really call this fondue? It seems to me that if
they were going to name it something, it would be some sort of Mexican
thing. No wonder the folks that trace the origin of words have so much
trouble. Today's generation can't be the first to twist stuff around.

Yes, they call it fondue, because it's served in a fondue pot.

Me: "What did you do last night?"
She: "A bunch of people came to our room and we made fondue and
watched Dancing With The Stars." (Her roommate has a big screen LCD
HDTV.)
Me: "You mean that Tostitos and Old El Paso fondue?"
She: "Yep."

"Sqwertz" schrieb:
On Wed, 5 Mar 2008 17:03:20 +0100, Michael Kuettner wrote:

400 grams Gruyere, roughly grated
400 grams Appenzeller (or any other sharp Swiss cheese you can get), roughly
grated
400 millilitres dry white wine (or champagne)
3 tea spoons corn starch
4 centilitres Kirschwasser (a schnapps distilled from cherries)

Why is liquor so often measured in centiliters while almost all
other liquids (including wine) in milliliters?

-sw (metrically ignorant)

Because liquor has a high alcohol content.
After drinking some centiliters, most forget how to spell millilliters. ;-)

Cheers,

Michael Kuettner

On Wed, 05 Mar 2008 02:08:01 GMT, (Little
Malice) wrote:

Hey all -- as I mentioned in another thread, we had fondue the other
night. I started with old recipe I've had around for a while:

Cheese Fondue

2 jars Cheez Whiz, 15 oz.
1/4 C. butter or margarine
1/4 C. celery, minced
1/2 C. milk
1 C. grated cheddar (or other cheese)
Onion and Garlic powder to taste

Oh no! Take real good cheese, please please please, and why on earth
put onion and celery in chesse fondue? As for butter... Sorry, but
being Swiss, I can only shudder. I won't give you a recipe because I
see other posters have already given you several that seem perfectly
good ones.

Nathalie in Switzerland

"Melba's Jammin'" wrote in message
...
In article ,
Goomba38 wrote:

Gads! I've never heard of fondue using Cheese Whiz or American Cheese!!
What's wrong with real Swiss cheese (any of them) and white wine....a
classic fondue, not a fast food cheese sauce?

I'm just going to take a stab he Price of Cheez (get it right, eh?)
Whiz vs. Real Swiss and Real Emmentaler.

I didn't think Cheez Whiz wuz cheap? (neither is Velveeta)

A certain amount of surety in
the outcome (smooth and creamy)? A certain measure of laziness couples
with a lack of confidence in skills and ability? A generation that
grew up on fast food? Just some thoughts.
--
There's that, for sure

Jill

"raymond" wrote in message
...
On Wed, 5 Mar 2008 08:13:30 -0500, "jmcquown"
wrote:



liquid you puree the beans in LOL) Let's forget, for a moment, about the
reduced-fat cheddar... why on earth would anyone add pureed BEANS to
fondue?!!!

IMO it's because a couple of generations have grown up with all
combinations of cheese and bean dips and they associate the two. To my
20-year-old college student, a fondue is a dip and nothing more, and a
fondue pot is a way to keep it warm. Her favorite "fondue" is a jar of
Tostitos salsa, a jar of Tostitos queso, and two cans of Old El Paso
refried beans dumped into her fondue pot and dipped with Scoops.

Heh. That's just hot bean & cheese dip. I do hope you're correcting her
misconceptions

Jill

"Nathalie Chiva" schrieb :
snip
Oh no! Take real good cheese, please please please, and why on earth
put onion and celery in chesse fondue? As for butter... Sorry, but
being Swiss, I can only shudder. I won't give you a recipe because I
see other posters have already given you several that seem perfectly
good ones.

Nathalie in Switzerland

This recipe was developed by the KGB to break members of the
Swiss Secret Service.
AFAIK, everyone talked after being force-fed two mouthfulls ...
(You didn't hear that from me)

Gruezi,

Michael Kuettner

jmcquown wrote:


There was a disgusting (to me, anyway) recipe for fondue in the local
paper this morning. It called for a adding a 15 oz. can of white beans
(drained) pureed to 1 lb. sharp cheddar, 1 lb. reduced-fat cheddar,
worcestershire and dry mustard and a negligible dribble of hot sauce.
The only redeeming quality IMHO was the addition of a 12 oz. bottle of
dark ale (which is the liquid you puree the beans in LOL) Let's forget,
for a moment, about the reduced-fat cheddar... why on earth would anyone
add pureed BEANS to fondue?!!!

Jill



To cut the amount of fat from cheese and add fiber, bulk and
protein, I suspect.
I agree it doesn't sound particularly appetizing.

gloria p

Nancy Young wrote:


I hear you about the college food, but I got lost when you
implied guys might go somewhere while the game is on.
I'm not familiar with that behavior. Heh.



As long as there's food and beer, they usually stay put.

gloria p

On Wed 05 Mar 2008 10:13:31a, Melba's Jammin' told us...

In article 4,
Wayne Boatwright wrote:

As with the idiotic variations on the Martini, it shouldn't even share
the same name.

Hear, hear!

Unfortunately, these *******izations will go down in history.
This is not to say that some of them aren't good, but they bare no
resemblance to the name.

I salute you, Sir. Just wave the bottle of vermouth over my glass of
gin, please.

Indeed, Madam!

--
Wayne Boatwright
-------------------------------------------
Wednesday, 03(III)/05(V)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 4dys 11hrs 15mins
-------------------------------------------
An unbreakable toy is useful for
breaking other toys.
-------------------------------------------

On Wed 05 Mar 2008 10:16:04a, Melba's Jammin' told us...

In article ,
hahabogus wrote:

I'd like to try this one

chipotle cheese fondue Gourmet | January 1995
(snips)
3 canned whole chipotle chilies in adobo*, *available at Hispanic
markets and some specialty foods shops

Oh, how times change. ;-)

And not always for the better, and this from *Gourmet* magazine!

--
Wayne Boatwright
-------------------------------------------
Wednesday, 03(III)/05(V)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 4dys 11hrs 15mins
-------------------------------------------
An unbreakable toy is useful for
breaking other toys.
-------------------------------------------