Poster: A snowHead
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Apparently cheese melting is all the rage in 2004. Sales of fondue sets in John Lewis soared over Christmas, and the ingredients are walking out of M&S.
As the author of this piece in The Scotsman reports: "...fondue is certainly the dinner party dish du jour in my circle of girlfriends because it’s easy, highly sociable and extremely yummy."
Yes, indeed. My mouth's watering already, and it's only 10am. Do you have an attitude to cheese fondue? Does your heart melt at the sight of a fondue au chocolat? Or do you hate the whole ritual, plunging those pesky little forks into the communal gloop?
There's a helpful cheese fondue recipe at the end of the article, if you need it.
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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I never really liked cheese fondue, on the other hand chinoise or burginion (spelling) are very nice and chocolate is wonderful
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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I love cheese fondue. Have done for years and will probably never tire of it. Only have a few a year though.
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It is the best. Am now the proud owner of 3 fondue pots so can do cheese, meat and chocolate all in one meal time. Oh dear - do i need to get a life? Worry it is all very 1970's kitsch though.
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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Yes, I like the bit in the article that relates the 1970s boom in fondue to the 1970s boom in wife-swapping! *
Do the two go hand in hand?
*Sorry, spouse-swapping - let's be PC here.
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You'll be throwing your car keys into a bowl on the coffee table soon!!!!!!!!
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Don't worry Robbie, I got three as well, though never thought of doing all 3 sorts of fondue at one meal. My favourite is still cheese. It's so easy to do when self-catering (just melt 2 packets, cut the bagettue, whizz up a salad and pour the wine: gourmet in seconds). Not so fond of chocolate.
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Jonpim, instead of using regular chocolate, try toblerone. Excellent!
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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I don't like cheese, never have done - The worst day on holiday is when its cheese fondue or raclette night. yuk.
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snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
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I don't own a fondue set, but have got a combined pierrade/raclette grill which gets used extensively; friends & family love it.
I am partial to the old cheese fondue when skiing but have never had it at home; I have a feeling it might be one of those things that doesn't quite taste the same back home.
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And love to help out and answer questions and of course, read each other's snow reports.
And love to help out and answer questions and of course, read each other's snow reports.
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Lucie Axford, it actually tastes just as good! Have a vin chaud as well and turn the heating up high, and you could almost think you're there! Run up and down some stairs for three hours before, empty the contents of your wallet down the toilet and you'll be in apres-ski heaven!
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You know it makes sense.
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Well, you have to have the extreme freeride videos on the TV, for a start...
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Otherwise you'll just go on seeing the one name:
Otherwise you'll just go on seeing the one name:
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And play Euro-pap at extreme volumes.
"Vin chaud" with fondue? White wine and plenty of kirsch!
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Poster: A snowHead
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Fondue bourguignon (?) is far nicer. I find the cheese fondue a bit much to stomach!!! Obviously with us all being honed athletes at the peak of physical fitness the cheese option just isn't healthy enough....???!
I have actually got a fondue set recipe book here- amazing how many recipes can be cooked in a fondue pot!
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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Ah now chris would you like to post any of them on the alpine cuisine thread
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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David Goldsmith wrote: |
and the ingredients are walking out of M&S. |
Hmmm, cheese walking - that reminds me of something slightly OT.
Never go on a sailing trip and buy cheese. Well, never go on a sailing trip, buy cheese and put it in the bag with your log book. Well, never go on a sailing trip, buy cheese, put cheese in a bag with your log book, and chuck the bag under your bed when you get home. And leave it there for eight months. No, I'm not kidding, and yes, it was rank. The cheese was sealed, so that's why I couldn't smell it!
And no, I don't have personal hygiene problems - it was a one-off, honest!
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DG, will do so later today!!!!! Any preferences?
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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Cheese as a main course is just wrong. Just because its got wine in it - doesnt make it nice!
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Chris anything apart from cheese
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I enjoy a good cheese fondue, or a raclette; but have never understood the meat one. If I go to a restuarant I want the chef to cook the food for me - not just hand me a plate of raw meat to do it myself!
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Meat ones are the best.....especially with mountains of frites.
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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Chris Angus, yes, a good meat fondue. Some nice red wine. Good company.
That's the sort of fondue I like.
Alternatively, if there isn't a meat fondue, then make up for it with more wine, equally, if the company is poor, then more wine can be a substitute.
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I have only tried a meat one. Its ok but it takes soooo long to cook and then eat. I consumed about 1&1/2 lb of steak but was still hungry afterwards!! Not mad about the smell of hot cheese either. I'd rather have a wedge of fit and a glass of nice port with some biscuits (or French bread). BTW anyone tried blue Wensleydale? Its a bit like Stilton but not so strong and more creamy...excellent!
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snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
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Cheese is wear it is at, definitely. Meat ones ok though. Fries are essential. Bit worried though at idea of just emptying in the packets?? Surely, just do it yourself. I too have a fondue recipe book - too many options. Just stick wiht basic swiss. Ahh, the confussion
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And love to help out and answer questions and of course, read each other's snow reports.
And love to help out and answer questions and of course, read each other's snow reports.
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Robbie, I like meat and cheese together, you can dip your meat in the cheese. This is probably way its best not to do all three at once cheese and chocolate don't mix too good. Yum Yum!
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WTFH and DG will be off to research some tasty recipes later......will report back when mission is accomplished and my bl00dy computer stops playing up - has just wiped 500+ words of work. grrrrr
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You know it makes sense.
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its just soooooooo stupid though! Its cheese sauce thats all! typical bloomin french/ swiss food
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Otherwise you'll just go on seeing the one name:
Otherwise you'll just go on seeing the one name:
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Here in Switzerland it's a pretty big deal, the local supermarkets will always have specials on various fondue cheeses. Where I live the Moite-Moite variant is common which is gruyere and vacherin in 50-50 mix. Some other nice variants use cider and calvados instead of white wine and kirsch and a tomato/cheese version is pretty nice.
What I don't like is a meal with just cheese fondue, you need something with it. It's a particular pleasure living here to have the local cheeses, local dried sausage and good potatoes (in fact a friend here last week was all for taking some potatoes home to the UK as he reckons UK ones are now tasteless). I also reckon something other than white baguette is nice, some brown, wholemeal or granary is nice.
If we're exchanging recipies :
http://www.vafsa.ch/en/produits/vacherin/recettes/rec04.htm
http://www.recipegoldmine.com/fondue/fondue84.html
http://www.swissinfo.org/sen/Swissinfo.html?siteSect=201&sid=4561037
And some general Swiss cheese recipies at http://switzerland-cheese.com
Sadly, as I commented with the Swiss white wine Fendant the other day, very little of the best ingredients leave the country.
In fact I'm quite fancying a fondue now
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Poster: A snowHead
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Nadenoodlee, erm... four words: DEEP ***** **** BARS.
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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Greg Capper wrote: |
Robbie, I like meat and cheese together, you can dip your meat in the cheese. |
Isn't that the sort of thing that goes on at Pas de la Casa?
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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You need to Login to know who's really who.
You need to Login to know who's really who.
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Greg Capper, Yes, but if you run out of things to dip and there is still chocolate left - what to do??
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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ise wrote: |
Here in Switzerland it's a pretty big deal, the local supermarkets will always have specials on various fondue cheeses. Where I live the Moite-Moite variant is common which is gruyere and vacherin in 50-50 mix. Some other nice variants use cider and calvados instead of white wine and kirsch and a tomato/cheese version is pretty nice.
What I don't like is a meal with just cheese fondue, you need something with it. It's a particular pleasure living here to have the local cheeses, local dried sausage and good potatoes (in fact a friend here last week was all for taking some potatoes home to the UK as he reckons UK ones are now tasteless). I also reckon something other than white baguette is nice, some brown, wholemeal or granary is nice. |
Depends where he gets his potatoes from. We get ours from a local farm and they're lovely. Use them with raclettes more than fondue though.
Not tried the cider option, but will. I've often experimented with cheeses - mainly to do with not always being able to get the ones I want. Always start with a salad and very rarely use a baguette. Wholemeal works quite well, it can be good to have a mix of breads.
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Locally the tomato/cheese fondue would not be served with bread, it'd be potatoes and a ladle rather than forks.
ah, raclette, here you buy special raclette potatoes, any supermarket will sell them. In fact, we've a big lump of local raclette cheese in the fridge now I come to think of it. Some experiments with cheese is good there as well, again our local vacherin is quite nice.
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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ise wrote: |
ah, raclette, here you buy special raclette potatoes, any supermarket will sell them. In fact, we've a big lump of local raclette cheese in the fridge now I come to think of it. |
You are so lucky, raclette is so hard to get here. I can buy it from Selfridges for £22 a kilo or stock up on southern visits to Waitrose. We tend to buy it when we are in France/Italy (along with a huge lump of fresh parmesan). Customs seems to be getting tighter on food imports & I think you are only allowed to bring 1 kilo of cheese into the country.
Tough luck if you're sat near me on the plane, I'm the one with the stinky hand luggage!
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Lucie Axford wrote: |
You are so lucky, raclette is so hard to get here. I can buy it from Selfridges for £22 a kilo or stock up on southern visits to Waitrose. We tend to buy it when we are in France/Italy (along with a huge lump of fresh parmesan). |
£22 a kilo ! wow... I though cheese was expensive here
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