| Several years ago, I worked for a company
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| | Fondue Bourguignon, on the other hand,
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| that had a corporate office in Belgium,
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| | was a French creation. Born out of
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| and some Belgian employees came and
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| | necessity, a medieval monk by the name of
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| visited our local office on a business
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| | Johann du Putzxe came up with the idea.
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| trip. As I was chatting with one of them,
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| | He worked in the vineyards of Burgundy
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| the subject of fondue came up. I
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| | and needed a convenient way to have lunch
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| offhandedly mentioned this favorite
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| | while he harvested the grapes. A pot
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| fondue restaurant of mine, and raved
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| | filled with hot oil set nearby where he
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| about the delicious chocolate fondue
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| | could dunk & cook tasty morsels of meat
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| dessert.
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| | while he worked was the solution.
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| Across his face came a look of
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| | Today, there are several different kinds
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| incredulous horror. He had the same
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| | of fondue sets available on the market.
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| expression I must have had when I saw
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| | There are burners that are heated by tea
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| spam sushi in Hawaii for the first time.
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| | lights, butane, alcohol & electricity.
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| For him, the only proper fondue was
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| | For cheese and chocolate fondue, a
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| cheese fondue, and a chocolate fondue was
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| | traditional pot called a caquelon is
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| just a wrong, unnatural thing. Any
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| | used. This is typically made from ceramic
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| notions of Americans being a savage,
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| | or earthenware. An enameled iron or
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| uncultured and decadent people must have
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| | copper pot is used for Fondue
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| been confirmed in his eyes.
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| | Bourguignon.
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| Nevertheless, we have chocolate fondue,
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| | If you don't want to deal with the mess
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| and I am forever grateful for it.
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| | and hassle of making fondue at home (the
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| Specifically, we have Konrad Egli to
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| | fondue pots can be difficult to clean
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| thank, a Swiss(!) chef who created it for
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| | after a meal), there are many restaurants
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| New York's Chalet Swiss restaurant in
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| | that specialize in fondue that you can go
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| 1964. He had earlier already started to
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| | to. My favorite, La Fondue in Saratoga,
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| popularize the more traditional fondue
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| | California, is whimsically decorated,
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| through his restaurant by featuring both
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| | with a romantic, slightly gothic ambiance
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| the cheese style and the method of
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| | that looks like the kind of place La
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| cooking meat cubes in hot oil (Fondue
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| | Cirque du Soleil would go to for lunch.
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| Bourguignon).
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| | Many styles of cheese fondue are
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| Well, with the introduction of the
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| | available, such as Mediterranean
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| chocolate element, the craze really took
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| | (cheddar, beer & sun-dried tomatoes) and
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| off. Fondue became a popular menu item at
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| | Stinking Rose (Swiss, wine & garlic). For
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| American dinner parties throughout the
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| | the Fondue Bourguignon, exotic meats such
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| 60's and 70's, and is starting to become
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| | as wild boar and ostrich are offered, as
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| popular again.
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| | well as tasty dipping sauces.
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| Fondue originally came from the mountains
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| | The chocolate fondue, though, is to die
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| of Switzerland, where poverty-stricken
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| | for. Along with your choice of chocolate
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| peasants had little to sustain them
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| | (milk, bittersweet or white) and
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| except for Gruyere cheese, bread loaves
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| | flavorings (Amaretto, Irish Cream and
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| and lots of wine. Poor peasants. Making
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| | others), you can dunk in pieces of
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| do of these meager ingredients, they
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| | snicker bars, marshmallows, strawberries,
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| combined them to create what became the
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| | apples, bananas & sponge cake.
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| traditional fondue, melting the hard
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| | Bring a large appetite when you come
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| cheese with the wine in a communal
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| | here, so you have room for all the
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| earthenware pot, and taking turns dipping
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| | delectable courses.
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| the bread into the tasty mixture.
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