NationStates Jolt Archive

Yeah- a grave and important issue-with no politics or sex.

I took my wife to a "Melting Pot" restaurant recently. She enjoyed it, though I wasnt impressed spending $47.00 per person so I could cook my own food.
Anyway-she said she wanted a fondue pot. I told her there are about 40 million of them already in landfills from the 70s.
So-I'm opening up the new, expensive fondue set yesterday-there are no instructions or recipies.

Do any of you do this at home? Any ideas?
I preferred the shrimp,tenderloin and lobster in it a citrusy broth, but she is interested in the chocolate. The one I bought does both.

I fondon't.

I fondon't.

*L*

You nailed it Carn...fondue is so 70s:) I was 3 in the 70s.

There's a Melting Pot in my neighborhood, and if I could afford it, I'd eat there far more often than I do. Of course, I'd weigh three-fifty as well, because there's so much food involved.

While there, I went with the Carribbean flavor broth, had them put some extra garlic in it, because I can never get enough of it, and I usually go with something that has at least some seafood in it. The chocolate is great, but I would consider going there for just dessert rather than trying to pile it on after that sizable meal.

But doing it at home? Not for me. Once every three months or so is enough.

A preppie ex-girlfriend (when she was in college a friend of mine met her and her then fiance for five minutes after which he turned to me and said, "Wow, boring people in training....") took me (along with a bunch of other people) to one of those places when she was visiting for a wedding.

I don't normally want to poke other patrons with my utensil.

Just seemed like a ridiculously affectatious way to go about eating, like the method was more important than the food. We're 'fonduing,' not eating and making that an important distinction.

So fondue has become one of those symbols of everything I despise.

Spicey sausages with whateverthehellitwas cheese was the most doable when I ate it, to contribute something other than a wet blanket.

chocolate fondue...mmmm *drools*

You nailed it Carn...fondue is so 70s:) I was 3 in the 70s.

You know- I bought a really good "wok" a few years ago and we still use it several times a month. Well-I do,really. I make fried rice and pepper steak in it better than most restaurants. My 12 yr old and 7 yr old can eat with chop sticks. I like to make dinner's fun and interesting. So-the wok may be out of style, but we still use it a lot.
We grill a lot too. Year round.

So-I got this damn thing with the intentions of : A. pleasing my wife and; B.having another alternative cooking style to keep things fun.

Will I be throwing it out in 10 yrs too? I hope not-its a mass of expensive stainless steel and ceramic.

There's a Melting Pot in my neighborhood, and if I could afford it, I'd eat there far more often than I do. Of course, I'd weigh three-fifty as well, because there's so much food involved.

While there, I went with the Carribbean flavor broth, had them put some extra garlic in it, because I can never get enough of it, and I usually go with something that has at least some seafood in it. The chocolate is great, but I would consider going there for just dessert rather than trying to pile it on after that sizable meal.

But doing it at home? Not for me. Once every three months or so is enough.

You made the same point I felt. how often can yo ueat like that? I suggested when we feel like it-and we have $150.00 to blow on a mediocre meal-we can just go back to the restaurant.

I also dont think its the healthiest way to eat. I'm going to try to avoid the cheesy butter laden sauce for dipping bread in. It has to be one of the most concentrated artery clogging methods of eating.
But shrimp and scallops in seasoned broth is appealing.

So-I got this damn thing with the intentions of : A. pleasing my wife and; B.having another alternative cooking style to keep things fun.


Both excellent reasons. Now I'll admit that I've at least had chocolate fondue. It was awesome. It got messy. And very, very naughty.

But I couldn't really see myself using it to cook meat...and if I want cheese sauce, I don't need a fondue pot to make it in.

Anyway...good luck!

A preppie ex-girlfriend (when she was in college a friend of mine met her and her then fiance for five minutes after which he turned to me and said, "Wow, boring people in training....") took me (along with a bunch of other people) to one of those places when she was visiting for a wedding.

I don't normally want to poke other patrons with my utensil.

Just seemed like a ridiculously affectatious way to go about eating, like the method was more important than the food. We're 'fonduing,' not eating and making that an important distinction.

So fondue has become one of those symbols of everything I despise.

Spicey sausages with whateverthehellitwas cheese was the most doable when I ate it, to contribute something other than a wet blanket.

Yeah- I agree with "riculously affectatious"-I think thats why I'm hesitant. I'm a real eater and I'm not impressed by, nor do I look for fancy,trendy ways of eating. I usually avoid things that are declared as "stylish".

Both excellent reasons. Now I'll admit that I've at least had chocolate fondue. It was awesome. It got messy. And very, very naughty.

But I couldn't really see myself using it to cook meat...and if I want cheese sauce, I don't need a fondue pot to make it in.

Anyway...good luck!

So much for no sex in the thread-I can definately see me licking chocolate and strawberries off of my wife's body. Likely on the first day.

So much for no sex in the thread-I can definately see me licking chocolate and strawberries off of my wife's body. Likely on the first day.
Oh come on now...no thread with you, or me in it, is going to remain sex-free. And why would you even aspire to such a thing?

Actually, chocolate covered grapes are even better than strawberries...oddly enough.

Oh come on now...no thread with you, or me in it, is going to remain sex-free. And why would you even aspire to such a thing?

Actually, chocolate covered grapes are even better than strawberries...oddly enough.
My utter disbelief of this claim is going to force me to try this. If it's as nasty (tasting) as it sounds I'm going to make sooooo many 'aboot' jokes 'aboot' Canada (the only thing that I can remotely threaten, really...)

My utter disbelief of this claim is going to force me to try this. If it's as nasty (tasting) as it sounds I'm going to make sooooo many 'aboot' jokes 'aboot' Canada (the only thing that I can remotely threaten, really...)
It sounds nasty? No, seriously...strawberries covered in chocolate are ok...but when I've shared chocolate fondue with people, we always fought over the grapes...so it's not just me who likes them. Banana slices are ok, orange slices are disgusting, pineapple is so so, cherries...depends on how sweet they are...but grapes beat out strawberries, hands down.

Oh come on now...no thread with you, or me in it, is going to remain sex-free. And why would you even aspire to such a thing?

Actually, chocolate covered grapes are even better than strawberries...oddly enough.

I made an effort. Its difficult because I think of sex 6 or seven times a minute. more in my sleep.

I do like chocolate covered pretzels. And the thought of dark chocolate on my wife's nipples is appealing.

I do like chocolate covered pretzels.
I'm eating pretzels right now...and I have to say that I would not enjoy chocolate on them.

But different strokes for different folks:D

If your still looking for recipes, here are a couple which turn out all right in the fondue pot...

VEAL MILANESE

Ingredients:

1 1/2 lb leg veal cubed
3 tablespoons seasoned plain flour
3 eggs beaten
4 oz / 1 cup dry breadcrumbs
2 teaspoons finely grated lemon peel

Italian Sauce - 2 tablespoons olive oil
1 onion finely chopped
1-2 cloves garlic crushed
1 1/2 lb ripe tomatoes skinned and chopped
5 tablespoons dry white wine
slat and pepper
1 tablespoon chopped fresh basil

Method:

Toss veal in flour; dip in egg and coat in mixed crumbs and peel.
To make the Italian sauce heat the oil in a saucepan add the onion and
garlic and cook over a low heat until soft. Add tomatoes and wine and
season with salt and pepper. Simmer for 30 minutes.
Puree sauce in a blender or food processor until smooth or press through
a sieve. Stir in basil and reheat the sauce before serving. Serve with
the veal cooked in hot oil.

(Serves 4-6)


And since you seem to like asian food...

PORK SATAY

Ingredients:

1/2 teaspoon chilli powder
1 teaspoon ground coriander
1/2 teaspoon turneric
3 teaspoons oil
3 teaspoons soy sauce
1/2 teaspoon salt
2lb pork fillet cubed

Peanut Sauce - 2oz / 2/3 cup desiccated coconut
10 fl oz / 1 1/4 cups boiling water
5 tablespoons crunchy peanut butter
2 teaspoons sugar
1 fresh green chilli seeded and finely chopped
1 teaspoon lemon juice
1 clove garlic crushed

Method:

In a bowl mix together spices oil and soy sauce and slat to make a
paste. Add pork and with wet hands knead paste into meat. Cover
bowl and leve in the refrigerator for at least 2 hours.

TO make the peanut sauce put the coconut into a bowl pour over the
boiling water and leave to stand for 15 minutes.Strain mixutre
into a saucepan pressing well to extract all moisture. Discard
coconut. Add remainind ingredients and mix well. Cook over a low heat
stirring until the sauce comes to the boil. Serve hot with the neat
cooked in hot oil.

(Serves 4-6)


Hope those help you.

I'm eating pretzels right now...and I have to say that I would not enjoy chocolate on them.

But different strokes for different folks:D


There is something I like about the slightly sweet & bitter taste of dark chocolate combined with the salty pretzel I like.

Try it,if you get the chance. It isnt disgusting-you'll either like it, or you wont.

But I couldn't really see myself using it to cook meat...and if I want cheese sauce, I don't need a fondue pot to make it in.

Philistine! A good swiss fondue is much more than cheese sauce. Hm, gruyere, emmental, gorgonzola, glarner, wine, garlic, cherry spirit. Cheesy goodness! Compared to that cheese sauce is like a hamburger to a sirloin steak.
But i like meat fondues as well. There are so many possible brothes or you can fry the meat in cocoa fat, use it pure or marinated, vary the side dishes...
Fondueing is not about stuffing your stomach, its having a conversation round a (mobile) fireplace and casually eating a small delicacy on the side now and then. Like a indonesian rice table or a belgian/french multi-course menu.

If your still looking for recipes, here are a couple which turn out all right in the fondue pot...

VEAL MILANESE <chop>


Hope those help you.



THANKS!!! This is what I was looking for!!! I dont eat veal, so I will consider substituting venison or lamb for veal.

these are great-Thank You!!!

THANKS!!! This is what I was looking for!!! I dont eat veal, so I will consider substituting venison or lamb for veal.

these are great-Thank You!!!


Yeah lots of people arent into veal, but your suggestion for venison would be good (going to keep that one in mind).

Yeah lots of people arent into veal, but your suggestion for venison would be good (going to keep that one in mind).

I love veal. And when I ate it, I likely ate my fair portion to last a lifetime. After observing more about it, decided I dont need it anymore and havent had veal in 15 years.
I have prepared venison in veal like dishes- parmagian, stew. etc.. Same preparation, excellent results. I served it to my friend and his wife once-I told them it was deer meat-before they ate it.they laughed and thought I was teasing them. My friend wasnt convinced till I showed him remaining uncooked deer meat, still wrapped, with some hair still in the package.

I'm eating pretzels right now...and I have to say that I would not enjoy chocolate on them.

But different strokes for different folks:D
http://www.chocolatefountainsales.com/
check this out .*homer simpson arrrrrrrggggggggghhhhhhh*

http://www.chocolatefountainsales.com/
check this out .*homer simpson arrrrrrrggggggggghhhhhhh*


I saw these and think thats the ultimate in absurd decadence.

I love veal. And when I ate it, I likely ate my fair portion to last a lifetime. After observing more about it, decided I dont need it anymore and havent had veal in 15 years.
I have prepared venison in veal like dishes- parmagian, stew. etc.. Same preparation, excellent results. I served it to my friend and his wife once-I told them it was deer meat-before they ate it.they laughed and thought I was teasing them. My friend wasnt convinced till I showed him remaining uncooked deer meat, still wrapped, with some hair still in the package.



I had a friend who pulled that one on me, but it was moose meat he was serving not deer. His father is a hunter so wild game is the order of the day for most evening menus at there home, including a bear sausage which stinks to high heaven but taste not to bad.

I had a friend who pulled that one on me, but it was moose meat he was serving not deer. His father is a hunter so wild game is the order of the day for most evening menus at there home, including a bear sausage which stinks to high heaven but taste not to bad.


I like many game meats, but would never trick someone into eating it. The few times I've served it, I tell people ahead of time. I dont expect people to all have the same tatses as me. And so many people just want standard chicken or beef out of packages. They dont want to know how it got there. I can accept that.

Two you might like are emu and ostrich. they are both red meat-very lean, flavorful. I've had ground emu in a chili and ostrich tenderloin grilled and they are both delicious.

I like many game meats, but would never trick someone into eating it. The few times I've served it, I tell people ahead of time. I dont expect people to all have the same tatses as me. And so many people just want standard chicken or beef out of packages. They dont want to know how it got there. I can accept that.

Two you might like are emu and ostrich. they are both red meat-very lean, flavorful. I've had ground emu in a chili and ostrich tenderloin grilled and they are both delicious.


Actually, I'v wanted to try ostrich but have yet to be able to find it anywhere with-in the city I live in. I'v found the huge eggs of theres you can get but no meat. Which in a way is funny cause I live in a farming area which has an exotic bird farm not to far from here, but they have no public sales.

Actually, I'v wanted to try ostrich but have yet to be able to find it anywhere with-in the city I live in. I'v found the huge eggs of theres you can get but no meat. Which in a way is funny cause I live in a farming area which has an exotic bird farm not to far from here, but they have no public sales.


I had it in a restaurant in NY-Sweet Basil's. They have it as a special from time to time.

There seems to be many places online to order it from-I've never done so myslef, but it might be worth a try. Its very expensive though:
http://www.ostrichesonline.com/meat/meatindex.html

Two you might like are emu and ostrich. they are both red meat-very lean, flavorful. I've had ground emu in a chili and ostrich tenderloin grilled and they are both delicious.
Mmmm...have you ever has 'wild' boar? (The domesticated type of wild boar:)) It tastes a lot like red meat instead of pork...oh it's just awesome! And caribou...the whole animal is like soft, prime rib beef.

Mmmm...have you ever has 'wild' boar? (The domesticated type of wild boar:)) It tastes a lot like red meat instead of pork...oh it's just awesome! And caribou...the whole animal is like soft, prime rib beef.

Yeah-I liked it too- A friend is a big time sportsman-he shot wild boar in Tennessee. He even had the hideous tusked head mounted and its hanging over his fireplace.
He is a real wildman.

Mmmm...have you ever has 'wild' boar? (The domesticated type of wild boar:)) It tastes a lot like red meat instead of pork...oh it's just awesome! And caribou...the whole animal is like soft, prime rib beef.

I have to say I prefer ostrich to wild boar, but I very much like both. I went to a mongolian restaurant in Edinburgh, Scotland this spring, and had those, in addition to shark, venison, kangaroo, zebra and a few others I can't think of at the moment. The zebra was tough and not real good, but the rest were great. For those of you in that area, I definitely recommend http://www.khublaikhan.co.uk/ if you can afford it!

Melting Pot I like too, but it's too expensive, and I think if I go again I'll probably just go for dessert. Although that's what I said last time, and we went for the whole shebang again on our second visit. I'm just too lazy to use a fondue at home generally. It just takes too much time.