Recently I've been thinking about making Swiss fondue. I have a fondue
pot. I have gruyere cheese. I don't have any kirsch but I do have
garlic and white wine and some nice crusty bread for dipping.

I haven't made fondue since New Year's Eve, 1999. I rang in Y2K with
some nice crusty bread, a baguette cut into cubes. I also made steamed
Thai pork, shrimp and crab dumplings. The recipe I used for Kahnom Jeep
is on the RFC website...

I use a can of Sterno under the fondue pot rather than the denatured
alcohol burner that came with it. Denatured alcohol burners can too
easily tip and catch fire. I also set the fondue pot on a glass "cutting
board" for the same reason.

I like fondue. I don't think about it very often but it is very tasty.
So I'm thinking about getting out the fondue pot and making it again.

Jill

On 10/17/2020 8:13 PM, jmcquown wrote:
> Recently I've been thinking about making Swiss fondue.Â* I have a fondue
> pot.Â* I have gruyere cheese.Â* I don't have any kirsch but I do have
> garlic and white wine and some nice crusty bread for dipping.
>
> I haven't made fondue since New Year's Eve, 1999.Â* I rang in Y2K with
> some nice crusty bread, a baguette cut into cubes.Â* I also made steamed
> Thai pork, shrimp and crab dumplings.Â* The recipe I used for Kahnom Jeep
> is on the RFC website...
>
> I use a can of Sterno under the fondue pot rather than the denatured
> alcohol burner that came with it.Â* Denatured alcohol burners can too
> easily tip and catch fire. I also set the fondue pot on a glass "cutting
> board" for the same reason.
>
> I like fondue.Â* I don't think about it very often but it is very tasty.
> So I'm thinking about getting out the fondue pot and making it again.
>
> Jill

Sounds good. I think that is about the last time we had it too. No
only good eating, it is a bit of a social event too. Now you have me
thinking about it!

On Sat, 17 Oct 2020 20:13:14 -0400, jmcquown >
wrote:

>Recently I've been thinking about making Swiss fondue. I have a fondue
>pot. I have gruyere cheese. I don't have any kirsch but I do have
>garlic and white wine and some nice crusty bread for dipping.
>
>I haven't made fondue since New Year's Eve, 1999. I rang in Y2K with
>some nice crusty bread, a baguette cut into cubes. I also made steamed
>Thai pork, shrimp and crab dumplings. The recipe I used for Kahnom Jeep
>is on the RFC website...
>
>I use a can of Sterno under the fondue pot rather than the denatured
>alcohol burner that came with it. Denatured alcohol burners can too
>easily tip and catch fire. I also set the fondue pot on a glass "cutting
>board" for the same reason.
>
>I like fondue. I don't think about it very often but it is very tasty.
>So I'm thinking about getting out the fondue pot and making it again.
>
>Jill

A fondue restaurant opened here a couple of years ago. Back when the
economy was zipping along.
Janet US

On 10/18/2020 12:30 PM, U.S. Janet B. wrote:
> On Sat, 17 Oct 2020 20:13:14 -0400, jmcquown >
> wrote:
>
>> Recently I've been thinking about making Swiss fondue. I have a fondue
>> pot. I have gruyere cheese. I don't have any kirsch but I do have
>> garlic and white wine and some nice crusty bread for dipping.
>>
>> I haven't made fondue since New Year's Eve, 1999. I rang in Y2K with
>> some nice crusty bread, a baguette cut into cubes. I also made steamed
>> Thai pork, shrimp and crab dumplings. The recipe I used for Kahnom Jeep
>> is on the RFC website...
>>
>> I use a can of Sterno under the fondue pot rather than the denatured
>> alcohol burner that came with it. Denatured alcohol burners can too
>> easily tip and catch fire. I also set the fondue pot on a glass "cutting
>> board" for the same reason.
>>
>> I like fondue. I don't think about it very often but it is very tasty.
>> So I'm thinking about getting out the fondue pot and making it again.
>>
>> Jill
>
> A fondue restaurant opened here a couple of years ago. Back when the
> economy was zipping along.
> Janet US
>
Would that be 'The Melting Pot'? One of those opened about 20 years ago
in Memphis (Germantown) TN. I didn't quite understand the concept.
Then again, I already had a fondue pot at home.

There are, of course, diffterent types of fondue. You can cook pieces
of meat on skewers in very hot oil in a fondue pot, at the table. There
are dessert fondues involving melted chocolate and dipping pieces of
fruit and cookies. And, of course, also bread and veggies dipped in
cheese fondue. Personally, I wouldn't go to a restaurant for fondue.

When I bought the fondue pot (at Linen's and things, which has long gone
out of business) a friend I worked with asked me to pick one up for her.
I did, and we had a few fondue parties at work. She did chocolate
fondue with strawberries, fresh pineapple chunks and berries for dipping.

Looking that restaurant up online, I gather the one near Memphis didn't
stay in business.

I do prefer the gruyere cheese verson with some nice crusty bread. But
you can also make cheese fondue using cheddar cheese with a bit of beer
added instead of wine and kirsch.

Jill

On 2020-10-18 12:56 p.m., jmcquown wrote:
> On 10/18/2020 12:30 PM, U.S. Janet B. wrote:
>> On Sat, 17 Oct 2020 20:13:14 -0400, jmcquown >
>> wrote:
>>
>>> Recently I've been thinking about making Swiss fondue.Â* I have a fondue
>>> pot.Â* I have gruyere cheese.Â* I don't have any kirsch but I do have
>>> garlic and white wine and some nice crusty bread for dipping.
>>>
>>> I haven't made fondue since New Year's Eve, 1999.Â* I rang in Y2K with
>>> some nice crusty bread, a baguette cut into cubes.Â* I also made steamed
>>> Thai pork, shrimp and crab dumplings.Â* The recipe I used for Kahnom Jeep
>>> is on the RFC website...
>>>
>>> I use a can of Sterno under the fondue pot rather than the denatured
>>> alcohol burner that came with it.Â* Denatured alcohol burners can too
>>> easily tip and catch fire. I also set the fondue pot on a glass "cutting
>>> board" for the same reason.
>>>
>>> I like fondue.Â* I don't think about it very often but it is very tasty.
>>> So I'm thinking about getting out the fondue pot and making it again.
>>>
>>> Jill
>>
>> A fondue restaurant opened here a couple of years ago.Â* Back when the
>> economy was zipping along.
>> Janet US
>>
> Would that be 'The Melting Pot'?Â* One of those opened about 20 years ago
> in Memphis (Germantown) TN.Â* I didn't quite understand the concept. Then
> again, I already had a fondue pot at home.
>
> There are, of course, diffterent types of fondue.Â* You can cook pieces
> of meat on skewers in very hot oil in a fondue pot, at the table.Â* There
> are dessert fondues involving melted chocolate and dipping pieces of
> fruit and cookies.Â* And, of course, also bread and veggies dipped in
> cheese fondue.Â* Personally, I wouldn't go to a restaurant for fondue.
>
> When I bought the fondue pot (at Linen's and things, which has long gone
> out of business) a friend I worked with asked me to pick one up for her.
> Â*I did, and we had a few fondue parties at work.Â* She did chocolate
> fondue with strawberries, fresh pineapple chunks and berries for dipping.
>
> Looking that restaurant up online, I gather the one near Memphis didn't
> stay in business.
>
> I do prefer the gruyere cheese verson with some nice crusty bread.Â* But
> you can also make cheese fondue using cheddar cheese with a bit of beer
> added instead of wine and kirsch.


Swiss rarebit?

On 10/18/2020 1:05 PM, Dave Smith wrote:
> On 2020-10-18 12:56 p.m., jmcquown wrote:
>> On 10/18/2020 12:30 PM, U.S. Janet B. wrote:
>>> On Sat, 17 Oct 2020 20:13:14 -0400, jmcquown >
>>> wrote:
>>>
>>>> Recently I've been thinking about making Swiss fondue.Â* I have a fondue
>>>> pot.Â* I have gruyere cheese.Â* I don't have any kirsch but I do have
>>>> garlic and white wine and some nice crusty bread for dipping.
>>>>
>>>> I haven't made fondue since New Year's Eve, 1999.Â* I rang in Y2K with
>>>> some nice crusty bread, a baguette cut into cubes.Â* I also made steamed
>>>> Thai pork, shrimp and crab dumplings.Â* The recipe I used for Kahnom
>>>> Jeep
>>>> is on the RFC website...
>>>>
>>>> I use a can of Sterno under the fondue pot rather than the denatured
>>>> alcohol burner that came with it.Â* Denatured alcohol burners can too
>>>> easily tip and catch fire. I also set the fondue pot on a glass
>>>> "cutting
>>>> board" for the same reason.
>>>>
>>>> I like fondue.Â* I don't think about it very often but it is very tasty.
>>>> So I'm thinking about getting out the fondue pot and making it
>>>> again.
>>>>
>>>> Jill
>>>
>>> A fondue restaurant opened here a couple of years ago.Â* Back when the
>>> economy was zipping along.
>>> Janet US
>>>
>> Would that be 'The Melting Pot'?Â* One of those opened about 20 years
>> ago in Memphis (Germantown) TN.Â* I didn't quite understand the
>> concept. Then again, I already had a fondue pot at home.
>>
>> There are, of course, diffterent types of fondue.Â* You can cook pieces
>> of meat on skewers in very hot oil in a fondue pot, at the table.
>> There are dessert fondues involving melted chocolate and dipping
>> pieces of fruit and cookies.Â* And, of course, also bread and veggies
>> dipped in cheese fondue.Â* Personally, I wouldn't go to a restaurant
>> for fondue.
>>
>> When I bought the fondue pot (at Linen's and things, which has long
>> gone out of business) a friend I worked with asked me to pick one up
>> for her. Â*Â*I did, and we had a few fondue parties at work.Â* She did
>> chocolate fondue with strawberries, fresh pineapple chunks and berries
>> for dipping.
>>
>> Looking that restaurant up online, I gather the one near Memphis
>> didn't stay in business.
>>
>> I do prefer the gruyere cheese verson with some nice crusty bread.
>> But you can also make cheese fondue using cheddar cheese with a bit of
>> beer added instead of wine and kirsch.
>
>
> Swiss rarebit?
>
Yes, like rarebit! Except you dip the bread on a skewer into the hot
cheese rather than serve it on top of toast.

Jill

On Sun, 18 Oct 2020 12:56:40 -0400, jmcquown >
wrote:

snip
>>>
>>> I like fondue. I don't think about it very often but it is very tasty.
>>> So I'm thinking about getting out the fondue pot and making it again.
>>>
>>> Jill
>>
>> A fondue restaurant opened here a couple of years ago. Back when the
>> economy was zipping along.
>> Janet US
>>
>Would that be 'The Melting Pot'?
snip
I think so.

On 2020 Oct 17, , Ed Pawlowski wrote
(in article >):

> Sounds good. I think that is about the last time we had it too. No
> only good eating, it is a bit of a social event too. Now you have me
> thinking about it!

Social event? Im out.

On Sunday, October 18, 2020 at 7:24:09 PM UTC-4, Leo wrote:
> On 2020 Oct 17, , Ed Pawlowski wrote
> (in article >):
> > Sounds good. I think that is about the last time we had it too. No
> > only good eating, it is a bit of a social event too. Now you have me
> > thinking about it!
> Social event? Im out.

You can make fondue for one. I've made it for two several times.

It's a convivial meal, allowing for conversation and drinking while
you're dipping tidbits in the fondue pot.

Cindy Hamilton

On Mon, 19 Oct 2020 02:48:00 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, October 18, 2020 at 7:24:09 PM UTC-4, Leo wrote:
>> On 2020 Oct 17, , Ed Pawlowski wrote
>> (in article >):
>> > Sounds good. I think that is about the last time we had it too. No
>> > only good eating, it is a bit of a social event too. Now you have me
>> > thinking about it!
>> Social event? Im out.
>
>You can make fondue for one. I've made it for two several times.

I made fondue for myself once and set fire to the kitchen table. It
was damaged. My friends at the time thought that was funny.