And now, the Fondue

Posted via email from randallfriesen's posterous

5 comments:

  1. This, however, looks delicious.

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  2. what is that cheese? Now if it was chocolate...that would be a different story!

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  3. I *hope* that cheese is a mix of Emmenthal and Gruyère, dissolved in a dry white wine with some Kirsch, nutmeg and a little garlic.

    Yum.

    Chocolate fondues are initially appealing, but very quickly the desire is overtaken by ickiness. They are better with sharp-flavoured fruit to dip than marshmallows.

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  4. This was SO amazing.

    We've tried doing this before at home but never have even come close to this.

    Yes Toni it was as you described and as I said, it was the best, but there was so much and we couldn't finish it.

    Now I could eat some more.

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  5. i think i like them better without the wine in them, but ya, it does look good.

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