Oh this sounds yummy; I am going to get myself organised,thank you
Please be so kind to use the correct spelling (and pronounciation .. do not speak no u, but ue in French or ü in German), finally it is a French term: fondue. It can really hurt the aesthetical feelings of our ears ... like the sirens did to Odyssey
But also be very cautious about large "garlic toes", one of the best things in a fondue, but it can kill children and relationships at the same time
Nah ..... It was the salmon mousse.
ooops had forgotten about that one
chicken (or turkey) fondue, in French Fondue Paysanne or Bressane- and that is the one where you have to be very careful (La Bresse being a part of Eastern France famous for raising chickens).
You have 3 bowls ready, 1 with chicken/turkey pieces, 1 with beaten egg, and 1 with bread crumbs mixed with spices and herbs. Put 1 piece on fork, dip in egg, then roll in breadcrumbs, and then into oil pot. When cooked, move on to the eating plate and a separate fork. But even then, most people do not wash hands between each serving- so salmonella can still be a risk. Rarely have that fondue- for that reason, but mainly I prefer the others.
Our kids (9,7 and 4) enjoy cheese fondue. Last year, we also scooped some melted cheese into a seperate bowl for our youngest. This year he manages fine with supervision.
Our favorite with children is a fondue made only with Vacherin Fribourgeois. No wine, no Kirsch = very child-friendly. It turns into a very creamy fondue - delicious!
Moitié-moitié is our favourite (half Vacherin, half Gruyère or local Jura)- and don't forget lots of garlic. Kids or no kids, for us we just have to have white wine in it- but with Kirsch served in the middle of the meal for adults only, called 'le trou du milieu' (the whole in the middle).
Mine have been eating both chinoise and cheese at three. We didn't supervise the five year old at all when eating both recently.
What was wrong with your kids or were you still an American then?
Maybe they were 3, but that was long ago so I don't recall when they started (21 and 24 now).
Tom
You're equating a warning about the very real risk of campylobacter infection with Howard Hughes? Did you even read the article in the link I posted? In case you were discouraged by thinking that it was an American article (and hence, obviously paranoid and irrational ), then perhaps I should point out that it is located on the website of the Swiss Tropical and Public Health Institute.
And as for your ski comment... Are you saying, then, that it is wise to let your children play with long, pointy forks? I didn't say that children shouldn't use forks. I simply implied that they should be taught to use them carefully . I think that, for most parents, though -- that's kind of "a given."
Are garlic toes a variant of athlete's foot?
That's a lot of cheese and methylated spirits.
Yes, actually, and as we generally (but not always) use frozen meats, and always use compartmented plates, there is little to no risk.
Now, the home-made raw-egg mayonnaise on the other hand...
Tom
Just the literal translation of a clove of garlic
Fondue restaurants I've been in have almost nothing else on their menu: raclette, a starter salad or two, that's it. Could be a problem, if your kids take one bite and decide they hate the stuff.
As an alternative, may I suggest the microwaveable single-serving pots they sell in Migros/Coop? Sure, it's not as good as the real thing (either restaurant or homemade) but a cheap and easy way to find out if you're onto a winner or not. No equipment to buy, worst case you're out 3-4 CHF per person rather than 30-40, and a replacement meal for the fondue-non-liker(s) is as close as the fridge.
But as good as most of the ready-made stuff.
Very good suggestion.
P.S. Raclette can also be done in the microwave.
Tom
Your link was In another post, which was not the one to which I was replying ...... and no - I didn't read it, as I'm not an over-cautious American and have been eating cooked meat (including poultry) from the same plate as where my partitioned raw meat is, without problems, for years.
.... and the Howard Hughes analogy was more geared towards to over cautious septics.
The ski comment was that, just because accidents happen, doesn't mean we have to avoid every situation where an accident can happen.
Well, unfortunately, Tom... not everyone is as smart or well-informed as you.
Nah- honest. If you are going to have all the calories of a fondue- have the best and do it properly. Same for racletter- we have one of those with the little dishes for 1 portion- but use it. Last night we had a raclette with friends- half a cheese of best and tatstiest Valais raclette cheese and the 'proper' machine for scraping. The end of the cheese will end up in a big tartiflette for friends next week-end.
Same with fondue- get the best mix of the best cheese from your cheese-mongers rather than super-market. It virtually takes minutes to prepare and is the easiest of dishes to do!
Where do you pay CHF40 for a fondue- yiiiiiikes! Verbier, Zermatt, Zurich and Geneva centre... perhaps, and even then.
All our local restaurants that serve fondue, raclette and 'croûte au fromage' also serve lots of other things too. All will agree to serve 2 or 3 children for 1 adult portion is you ask with a smile.
I actually prefer making fondue at home, because any time I've had it in a restaurant here, it has that funky "chemical" taste which I've been told is due to the kirsch. We use white wine in ours, but never kirsch.
But it can be difficult to sit the child on the turntable
I've also done fondue using UK cheeses bought from grumpygrapefruit. The Isle of Mull cheddar works particularly well.