Many thanks to Hobbes for opening his apartment again to strangers to share the craft of fondue making. Romy and Daizymela and I were reunited after a brief introduction on the Barq a Vin a few weeks ago.
Romy and Hobbes kept it civil, though I'm sure there are more differences between fondue from Vaud and fondue from Valais than just halving the garlic versus chopping it. It seems that contrary to what I was told in preparation for this evening, you can stir the fondue in a figure 8 in Suisse Romand, not just in the Swiss German part.
All in all, a truly lovely evening. Daizymela will be playing street hockey in no time, I'm sure! And as we're all neighbors (no more than a five minute walk from any of our apartments), I hope that there are many repeat evenings!
Thanks again to our favorite stuffed tiger for having the idea and running it for a second week!
Global Forums > Reviews of Member Activities > Learn to make Fondue with Hobbes (redux)
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Learn to make Fondue with Hobbes (redux)
Dec 14, 2005 @ 01:47
The text you are quoting:
Many thanks to Hobbes for opening his apartment again to strangers to share the craft of fondue making. Romy and Daizymela and I were reunited after a brief introduction on the Barq a Vin a few weeks ago.
Romy and Hobbes kept it civil, though I'm sure there are more differences between fondue from Vaud and fondue from Valais than just halving the garlic versus chopping it. It seems that contrary to what I was told in preparation for this evening, you can stir the fondue in a figure 8 in Suisse Romand, not just in the Swiss German part.
All in all, a truly lovely evening. Daizymela will be playing street hockey in no time, I'm sure! And as we're all neighbors (no more than a five minute walk from any of our apartments), I hope that there are many repeat evenings!
Thanks again to our favorite stuffed tiger for having the idea and running it for a second week!
misskateDec 14, 2005 @ 01:47
Romy and Hobbes kept it civil, though I'm sure there are more differences between fondue from Vaud and fondue from Valais than just halving the garlic versus chopping it. It seems that contrary to what I was told in preparation for this evening, you can stir the fondue in a figure 8 in Suisse Romand, not just in the Swiss German part.
All in all, a truly lovely evening. Daizymela will be playing street hockey in no time, I'm sure! And as we're all neighbors (no more than a five minute walk from any of our apartments), I hope that there are many repeat evenings!
Thanks again to our favorite stuffed tiger for having the idea and running it for a second week!
misskateDec 14, 2005 @ 01:47
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Only members can see names and photos
Re: Learn to make Fondue with Hobbes (redux)
Post 1
Dec 14, 2005 @ 20:22
I didn't feel like having "strangers" at my place, I swear ! ;-)
Some hot tips for fondue beginners:
- go for Migros "Moitier - moiter" cheese mix (avoid COOP, I'm telling you) and follow the recipe written on it:
- mesure the wine
- mix cornstarch (Ma?zena) with some of the wine and a nife-tip (not more, if you don't want a foaming bath of cheese in your kitchen !) of bicarbonate of soda
- cut garlif in half, and rub it on the inside of the fondue pot. Leave the garlic in
- pour the wine and the cornstarch mix in the pot and warm it close to boiling
- slowly add the cheese, by the handful, stirring CONSTANTLY IN THE SHAPE OF AN 8 (hey, no funky 69s in here please!). Each handful of cheese should be melted before adding more
- when all the cheese has melted, add a teaspoon of kirsch, some black pepper and eventualy some nutmeg (optional)
- enjoy !
What if ?...
- if the cheese becomes too thick, heat some wine on the side and slowly add to pot
- if the fondue is too liquid, add some cheese and / or some cornstarch mixed with a tiny bit of wine
- if cheese and wine "separate"... you've been adding cold wine, I saw you ! ;-) Heat more, stir firmly, add some cornstarch mixed with a tiny bit of warm wine
- your fondue looks, and tastes like chewing gum... you've been putting too much liquid in there... you'll do better next time !
Side tips / traditions :
- drink only alcoholic (white wine, beer, kirch) or warm drinks (tea, herbal tea, ...) when eating fondue and for the two hours after
- creating a good fondue can be made easier with the right equipment. The traditional Swiss Caquelon is the pot of choice. It is shallow and made of earthenware or steel cast iron
- one people at the time shouls dipp it's piece of bread in the pot, a stir
- freh, crusty white bread is the favored dipper
- the crispy layer of cheese at the end of the pot is called "Religieuse" and is probably the best tasting part of the fondue
- if you loose your piece of bread in the pot, you get a penalty. I can go form singing a song to kissing someone, buying a bottle of wine or running nacked in the snow... that's up to you to set the rules beforehand !
Some hot tips for fondue beginners:
- go for Migros "Moitier - moiter" cheese mix (avoid COOP, I'm telling you) and follow the recipe written on it:
- mesure the wine
- mix cornstarch (Ma?zena) with some of the wine and a nife-tip (not more, if you don't want a foaming bath of cheese in your kitchen !) of bicarbonate of soda
- cut garlif in half, and rub it on the inside of the fondue pot. Leave the garlic in
- pour the wine and the cornstarch mix in the pot and warm it close to boiling
- slowly add the cheese, by the handful, stirring CONSTANTLY IN THE SHAPE OF AN 8 (hey, no funky 69s in here please!). Each handful of cheese should be melted before adding more
- when all the cheese has melted, add a teaspoon of kirsch, some black pepper and eventualy some nutmeg (optional)
- enjoy !
What if ?...
- if the cheese becomes too thick, heat some wine on the side and slowly add to pot
- if the fondue is too liquid, add some cheese and / or some cornstarch mixed with a tiny bit of wine
- if cheese and wine "separate"... you've been adding cold wine, I saw you ! ;-) Heat more, stir firmly, add some cornstarch mixed with a tiny bit of warm wine
- your fondue looks, and tastes like chewing gum... you've been putting too much liquid in there... you'll do better next time !
Side tips / traditions :
- drink only alcoholic (white wine, beer, kirch) or warm drinks (tea, herbal tea, ...) when eating fondue and for the two hours after
- creating a good fondue can be made easier with the right equipment. The traditional Swiss Caquelon is the pot of choice. It is shallow and made of earthenware or steel cast iron
- one people at the time shouls dipp it's piece of bread in the pot, a stir
- freh, crusty white bread is the favored dipper
- the crispy layer of cheese at the end of the pot is called "Religieuse" and is probably the best tasting part of the fondue
- if you loose your piece of bread in the pot, you get a penalty. I can go form singing a song to kissing someone, buying a bottle of wine or running nacked in the snow... that's up to you to set the rules beforehand !
The text you are quoting:
I didn't feel like having "strangers" at my place, I swear ! ;-)
Some hot tips for fondue beginners:
- go for Migros "Moitier - moiter" cheese mix (avoid COOP, I'm telling you) and follow the recipe written on it:
- mesure the wine
- mix cornstarch (Ma?zena) with some of the wine and a nife-tip (not more, if you don't want a foaming bath of cheese in your kitchen !) of bicarbonate of soda
- cut garlif in half, and rub it on the inside of the fondue pot. Leave the garlic in
- pour the wine and the cornstarch mix in the pot and warm it close to boiling
- slowly add the cheese, by the handful, stirring CONSTANTLY IN THE SHAPE OF AN 8 (hey, no funky 69s in here please!). Each handful of cheese should be melted before adding more
- when all the cheese has melted, add a teaspoon of kirsch, some black pepper and eventualy some nutmeg (optional)
- enjoy !
What if ?...
- if the cheese becomes too thick, heat some wine on the side and slowly add to pot
- if the fondue is too liquid, add some cheese and / or some cornstarch mixed with a tiny bit of wine
- if cheese and wine "separate"... you've been adding cold wine, I saw you ! ;-) Heat more, stir firmly, add some cornstarch mixed with a tiny bit of warm wine
- your fondue looks, and tastes like chewing gum... you've been putting too much liquid in there... you'll do better next time !
Side tips / traditions :
- drink only alcoholic (white wine, beer, kirch) or warm drinks (tea, herbal tea, ...) when eating fondue and for the two hours after
- creating a good fondue can be made easier with the right equipment. The traditional Swiss Caquelon is the pot of choice. It is shallow and made of earthenware or steel cast iron
- one people at the time shouls dipp it's piece of bread in the pot, a stir
- freh, crusty white bread is the favored dipper
- the crispy layer of cheese at the end of the pot is called "Religieuse" and is probably the best tasting part of the fondue
- if you loose your piece of bread in the pot, you get a penalty. I can go form singing a song to kissing someone, buying a bottle of wine or running nacked in the snow... that's up to you to set the rules beforehand !
Hobbes, Dec 14, 2005 @ 20:22
Some hot tips for fondue beginners:
- go for Migros "Moitier - moiter" cheese mix (avoid COOP, I'm telling you) and follow the recipe written on it:
- mesure the wine
- mix cornstarch (Ma?zena) with some of the wine and a nife-tip (not more, if you don't want a foaming bath of cheese in your kitchen !) of bicarbonate of soda
- cut garlif in half, and rub it on the inside of the fondue pot. Leave the garlic in
- pour the wine and the cornstarch mix in the pot and warm it close to boiling
- slowly add the cheese, by the handful, stirring CONSTANTLY IN THE SHAPE OF AN 8 (hey, no funky 69s in here please!). Each handful of cheese should be melted before adding more
- when all the cheese has melted, add a teaspoon of kirsch, some black pepper and eventualy some nutmeg (optional)
- enjoy !
What if ?...
- if the cheese becomes too thick, heat some wine on the side and slowly add to pot
- if the fondue is too liquid, add some cheese and / or some cornstarch mixed with a tiny bit of wine
- if cheese and wine "separate"... you've been adding cold wine, I saw you ! ;-) Heat more, stir firmly, add some cornstarch mixed with a tiny bit of warm wine
- your fondue looks, and tastes like chewing gum... you've been putting too much liquid in there... you'll do better next time !
Side tips / traditions :
- drink only alcoholic (white wine, beer, kirch) or warm drinks (tea, herbal tea, ...) when eating fondue and for the two hours after
- creating a good fondue can be made easier with the right equipment. The traditional Swiss Caquelon is the pot of choice. It is shallow and made of earthenware or steel cast iron
- one people at the time shouls dipp it's piece of bread in the pot, a stir
- freh, crusty white bread is the favored dipper
- the crispy layer of cheese at the end of the pot is called "Religieuse" and is probably the best tasting part of the fondue
- if you loose your piece of bread in the pot, you get a penalty. I can go form singing a song to kissing someone, buying a bottle of wine or running nacked in the snow... that's up to you to set the rules beforehand !
Hobbes, Dec 14, 2005 @ 20:22
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