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Article: The Food Guy: When it comes to cheese, fondue. When it comes to double-dipping, fon- don't
- Article from:
- Charleston Daily Mail
- Article date:
- February 7, 2007
- Author:
CopyrightCopyright 2007 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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Some fondue and some don't.
Me, I'm a 'duer. Or at least I used to be, back in 2002 BC (Before
Children). So with Valentine's Day just around the corner, it seems
like the perfect time to pull the ol' fondue pot out of the - now
where DID I put that thing? - and stir up a batch of the ultimate
communal food.
After all, nothing says "romance" like double-dipping with the one
you love.
If you've never done the fondue, then you don't know what you're
missing. It's so much more than melted cheese. A classic fondue
recipe starts with a rich cheese (usually Emmentaller or Gruyere) and
blends it with a little spice (ground mustard) and enough liquid
(generally white wine) to create a sinful little ...