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What to serve with fondue night as a side, but not a green salad. Any ideas?
- Thread starter deb-in-mi
- Start date
Yes, I tried it years ago when fondue was so popular. The meat splattered so badly when it hit the
hot oil. I don't remember how I got the oil hot, I didn't have an electric fondue pot. This was 40 some years ago. I just remember it being a huge mess. I'll never do it again. Mongolian hot pot is another thing I tried way back then. Very good and fun.
hot oil. I don't remember how I got the oil hot, I didn't have an electric fondue pot. This was 40 some years ago. I just remember it being a huge mess. I'll never do it again. Mongolian hot pot is another thing I tried way back then. Very good and fun.
I did a sauce with a meat fondue I served in 1971. I have always remembered it as being so
delicious and although my kitchen has changed in 40 years, I can still remember that. It is the essential dipper if you're going to do a Swiss beef fondue.
I have a crazy memory.
I've eaten scads of cheese fondues in Switzerland (as I mentioned, every Wednesday night on chef's day off) and a few meat fondues. But the one sauce for the meat is traditional.
On my returns to Switzerland, I ate raclette on most occasions.
Nope, I cannot find the recipe.
By the way, I now buy cheese fondue in the package, made in Switzerland and really authentic. It just isn't worth making it from scratch. The one I buy is a Canadian brand, imported, and better than most, but there must be some good US versions.
I'll do some more searching for the recipe. Moving is a bear .... when you know exactly where something used to be.
delicious and although my kitchen has changed in 40 years, I can still remember that. It is the essential dipper if you're going to do a Swiss beef fondue.
I have a crazy memory.
I've eaten scads of cheese fondues in Switzerland (as I mentioned, every Wednesday night on chef's day off) and a few meat fondues. But the one sauce for the meat is traditional.
On my returns to Switzerland, I ate raclette on most occasions.
Nope, I cannot find the recipe.
By the way, I now buy cheese fondue in the package, made in Switzerland and really authentic. It just isn't worth making it from scratch. The one I buy is a Canadian brand, imported, and better than most, but there must be some good US versions.
I'll do some more searching for the recipe. Moving is a bear .... when you know exactly where something used to be.
We used to do it very often. I had a copper pot and used
sterno to keep it hot after heating on the stove. The pot was fairly deep and spattering wasn't a problem, I guess. The dinners were REALLY fun, and I even had a newspaper food page article written about it.
I've done the Mongolian hot pot in the same pot, but now will use a portable gas burner to keep the broth hot.
In both cases, keeping the liquid--oil or broth--REALLY REALLY hot is key to cooking the meat correctly. For the hot pot, you need the little strainers to cook shrimp, etc.
sterno to keep it hot after heating on the stove. The pot was fairly deep and spattering wasn't a problem, I guess. The dinners were REALLY fun, and I even had a newspaper food page article written about it.
I've done the Mongolian hot pot in the same pot, but now will use a portable gas burner to keep the broth hot.
In both cases, keeping the liquid--oil or broth--REALLY REALLY hot is key to cooking the meat correctly. For the hot pot, you need the little strainers to cook shrimp, etc.
Bugs me. I got up 3 times to look for it before I fell asleep last night.
Oh what an exciting life I have!! Still couldn't find it.
In any case, it was a sort of Bordelaise sauce but it had carrots in it. It was all very finely chopped in a blender so as to allow it to cling to the meat slices. It worked beautifully.
I know the source of the recipe but it does not exist on that site. No surprise after half a century.
Oh what an exciting life I have!! Still couldn't find it.
In any case, it was a sort of Bordelaise sauce but it had carrots in it. It was all very finely chopped in a blender so as to allow it to cling to the meat slices. It worked beautifully.
I know the source of the recipe but it does not exist on that site. No surprise after half a century.
Hey Marg, by chance would this be your bordelaise sauce, at the link? If so, sounds great.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=126235
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=126235
I don't believe it. That is definitely it !!!! I am so impressed that you found this and even
that you went looking for it. This is the second time that the only record of one of my old, old recipes, was safely stored here.
And I did remember, oddly, that the unusual ingredient was carrots. But I have learned many times over that carrots lend a real depth of flavour, particularly to sauces that accompany beef.
Thank you Pat. I am now going to copy this into my own archives. Ah, I can sleep tonight.
that you went looking for it. This is the second time that the only record of one of my old, old recipes, was safely stored here.
And I did remember, oddly, that the unusual ingredient was carrots. But I have learned many times over that carrots lend a real depth of flavour, particularly to sauces that accompany beef.
Thank you Pat. I am now going to copy this into my own archives. Ah, I can sleep tonight.