338701 Tue Oct 31 16:32:49 -0800 2006 26 27 General Chowhounding Topics 0 1985670 I'm wondering...Does anyone eat fondue at home..fess up where has your fondue set been since 1975? Tue Oct 31 16:32:49 -0800 2006 39351 laur76 1 1985690 You be we do - when the temperatures drop and the snow flies there's nothing like getting a nice fire going, plugging in the lava lamp and breaking out the fondue set. (Raclette, too!) Just kidding about the lava lamp. Honest. Tue Oct 31 16:38:14 -0800 2006 1985670 10207 FlyFish 2 1985693 Sure you are.;) Tue Oct 31 16:39:47 -0800 2006 1985690 39351 laur76 1 1985696 I ate it about 4 times last winter. Sometimes you just need some cheese, ya know? Tue Oct 31 16:40:39 -0800 2006 1985670 15217 gini 1 1985699 In Quebec we do fondue and raclette a lot during fall and winter! I think it's a really fun and relax way to enjoy a meal with friends without having to cook for hours! Tue Oct 31 16:41:12 -0800 2006 1985670 10894 Frenchie 1 1985708 We threw out the 1970s-era stainless steel fondue set two or three years ago when we learned that a caquelon produced superior results. Tue Oct 31 16:42:42 -0800 2006 1985670 11369 Robert Lauriston 1 1985883 I srill have my Dansk ca '75. Ive not used it in a long time. It is sitting out as a dust catcher. I always loved the chrrese crust that formed on the bottom. Best part. Tue Oct 31 17:32:06 -0800 2006 1985670 10285 Candy 1 1985900 I'd say we use ours a couple of times a winter for cheese fondue - just for the two of us - I have a Le Creuset fondue set. Wish I could find some pretty fondue forks instead of the plastic tipped ones. Tue Oct 31 17:34:09 -0800 2006 1985670 10985 MMRuth 2 1985928 See this topic on the Cookware board: http://www.chowhound.com/topics/show/311445 Tue Oct 31 17:39:53 -0800 2006 1985900 11369 Robert Lauriston 3 1986008 Thanks -- v. kind of you. Wish it were cold enough here to warrant some fondue for tonight now that this has been raised! Tue Oct 31 18:01:37 -0800 2006 1985928 10985 MMRuth 1 1985925 Yup- we do fondue a few times a year. We have two fondue pots, so we do the cheese version for dinner ( with vegatables, bread, ham, etc for dipping) and we use the other one for a chocolate dessert fondue. Might as well go all out!! Tue Oct 31 17:39:41 -0800 2006 1985670 11057 macca 2 1986795 We have two as well. (funny, my mom and my dad each sent me the exact same one for Christmas without knowing the other did - yes, they live together, believe it or not). I make one cheese with bread/apples and one white wine (garlic, pepper, bay leaf) for the meat. Tue Oct 31 21:42:43 -0800 2006 1985925 12615 amysuehere 1 1986516 We love cheese fondue and have it several times a year. Delicious. I've never done meat in hot oil at home. We love raclette, too. As a matter of fact we're having raclette this weekend. Bought a raclette grill online a few years ago and have never been sorry, even though I have to find space to store it all summer. Now I'm not sure we can wait until the weekend...so good. Tue Oct 31 20:23:09 -0800 2006 1985670 41270 ellaj 1 1986770 My family does beef fondue (in hot oil) once a year, on Christmas Eve. The first Christmas my parents spent together was in the mid-1970s. They visited relatives who were hip to the fondue trend, and a tradition was born. It's actually a nice tradition because it makes the meal special and unusual, but it doesn't take a lot of time to prepare. It also works well for Hanukkah, when it's good to cook things in hot oil. I have noticed, however, that the little cans of Sterno are harder to find every year... Tue Oct 31 21:36:40 -0800 2006 1985670 28705 Durm 2 1986860 You sound like you had the same childhood as me. Christmas Eve was foundue time in my family in my house. When my hippie parents moved to the wilds of Canada (in the 70s) they got to shuck all unwanted family traditions (including plum pudding and mincement pie, yippee), and so....fondue!! My Dad gave me a pot last year for Christmas to signify my grown-up status. Has anyone experimented with broth? Any recipes to share? Tue Oct 31 21:57:49 -0800 2006 1986770 25081 JennaL 3 1988177 I'm not a big fan of bourgignon fondue (the one in the hot oil. Most of the time, when we don't have raclette, we have it in the broth. In Quebec, we call it Fondue Chinoise (chinese fondue) and I have no idea why. I use beef broth with onions and red wine or buy some if I'm in a hurry and add red wine to it. Wed Nov 01 14:34:34 -0800 2006 1986860 10894 Frenchie 1 1987121 Recipes would be great! But do post them on the Home Cooking board, so everyone can enjoy. http://www.chowhound.com/boards/show/31 Tue Oct 31 23:25:09 -0800 2006 1985670 2 The Chowhound Team 1 1987141 I'm a bit puzzled by how Americans have cheese fondue. It seems like vegetables (crudites? cooked?) and even cooked meats are dipped into the fondue. My experience is only from time spent in the Alps region and I never saw such a practice, not even apples. The only veggies were raw onions that were meant to accompany the dipped bread and that was not common. Where did this come from? Plus when I make fondue at home, some guests expect very fresh bread unlike the slightly stale bread that I think is appropriate. Fondue Bourguignonne and Chinois don't seem to have been altered as much. Tue Oct 31 23:35:02 -0800 2006 1985670 47546 usr.bin.eat 2 1987171 Americans always try to improve on perfection. Tue Oct 31 23:43:59 -0800 2006 1987141 11369 Robert Lauriston 3 1987284 In the spirit of improving upon perfection, I suggest pasteurized cheese product mixed with pickled jalapenos. Fries and chunks of hot dog to dip in. I call it the All-American Ballpark fondue. I might just have to give it a try next season. Wed Nov 01 00:25:45 -0800 2006 1987171 47546 usr.bin.eat 4 1988014 that's what's fun about food though is trying new things. readaptiing classics with a new twist. if it tastes good "pourquoi s'en priver?" Wed Nov 01 12:05:00 -0800 2006 1987284 39351 laur76 1 1987267 My mom had a diet recipe: chicken fondue dipped in hot stock. I don't recommend it, though. Wed Nov 01 00:18:17 -0800 2006 1985670 11231 Glencora 1 1987440 Nighbors had a few of us over for a fondue dinner. Several hot oiled fondue pots in the middle of the table. Lots of platters of raw meats, seafood and veggies. Grab a plateful and cook and eat. Thought it was a little weird but we all had a GREAT time. Most everyone had skewer in one hand and wine in the other. I think the wine/food consumption ratio much higher in this eating format. I do like the in front of the fireplace idea with DW. I need to give a think on how to please both DW and my palates on this one. Wed Nov 01 01:40:44 -0800 2006 1985670 11290 jfood 1 1988758 Bought an electric fondue pot a few years back and use it regularly in the colder months. Not having to deal with the sterno or alchohol makes it much more user friendly. I do both hot oil and cheese in it, I've also tried it for hot pot style meals but prefer a little larger pan on a butane burner. My swiss cousin in law came by one time to make "real" swiss fondue. He actually prefers the fondue in a box since it has the appropriate cheeses he can't always find in local grocery stores. Can't argue with the idea of fondue on the table in 10 minutes. I add a little fresh nutmeg, some garlic and grate up whatever cheese ends happen to be in the fridge. As to dippers, yes, bread is traditional, but how many fresh veggies were available in Switzerland in the middle of winter? If you got em, dip em. Baby carrots, pearl onions, drained pepperoncini, fresh shishito, cherry tomatoes, artichoke hearts, asparagus, mushrooms, ham cubes, all tasty. Wed Nov 01 17:56:37 -0800 2006 1985670 10784 Scrapironchef 1 1989146 Always have fondue in the winter. Most times I use more than one pot. I like to use the hot oil to cook shrimp and scallops or minature potato skins. Then the cheese for bread, apples or the potato skins! It's relaxing and fun and everyone seems to enjoy it. Wed Nov 01 19:51:17 -0800 2006 1985670 26213 Pegmeister 1 2079388 I'm throwing a Fondue dinner party this Saturday night! Trader Joes actually carries a great Swiss Fondue cheese that you throw on the stovetop till bubbly and then add a nice white to perk it up. I take it up every time we go on group ski trips. PJ Thu Dec 07 20:04:52 -0800 2006 1985670 50976 PateBriseej 2 2081060 One of the most memorable parties I went to last year was 30 people, 4 or so fondue pots, and each person brought cheese, bread, veggies, fruit, chocolate, or a bottle of wine... there was a lot of chopping, melting, eating, and talking to be had. Fri Dec 08 05:54:58 -0800 2006 2079388 11504 amandine