By: Karen
You should make your own - it is so worth the effort. My four year old daughter loves the stuff, so we make it often.
View ArticleBy: mamster
Hey, Nutrit, I am eating some Siam on Broadway pad thai right now. Also try May in Wallingford, the country-style from Jai Thai (inconsistent but very good when it’s good), and they probably have a...
View ArticleBy: Natalie
When I was living in Germany, one of my floormates made fondue using both white wine and kirsh. I tend to like it better with out too much alcohol. I’d rather focus on the cheese taste.
View ArticleBy: Tea
I like cherry tomatoes, blanched asparagus, gherkins, mini-sausages. I’ve always used the mix, but I haven’t made it in a while. Not since I entered my rabid foodie stage:-)
View ArticleBy: Cheryl A
Have you tried raclette? Same idea, but with a grill. You can do meat on it, and melt cheese underneath the grill. My mother-in-law is obsessed with it. We went to an old school fondue party with...
View ArticleBy: mamster
Cheryl, when I worked at Sur La Table in 2000 or so, Raclette was the biggest thing going. Also, not that I am making fun of your typo, but “super thing meat” is a really funny phrase. Isn’t there some...
View ArticleBy: Judy A (MOM)
I still have the clipping from a 1968ish New Hampshire newspaper about the poor hunter who accidentally shot himself in the left thing. Funny is timeless except for 1990s SNL.
View ArticleBy: Jessica @ Bring Your Appetite
Isn’t everything better when you make it from scratch? I have to say, though, I’m now tempted to try the TJ version the next time I’m not up to serious cooking. I also love Chinese fondue, though I...
View ArticleBy: Vince
We are serious fondue-o-philes. The best version we’ve made is 2 parts aged gruyere to 1 part emmenthaler, lemon juice and kirsch (at the end). Great stuff. A few years back, I had a mahon fondue at...
View ArticleBy: Karen
<p>You should make your own - it is so worth the effort. My four year old daughter loves the stuff, so we make it often.</p>
View ArticleBy: mamster
<p>Hey, Nutrit, I am eating some Siam on Broadway pad thai right now. Also try May in Wallingford, the country-style from Jai Thai (inconsistent but very good when it's good), and they probably...
View ArticleBy: Natalie
<p>When I was living in Germany, one of my floormates made fondue using both white wine and kirsh. I tend to like it better with out too much alcohol. I'd rather focus on the cheese...
View ArticleBy: Tea
<p>I like cherry tomatoes, blanched asparagus, gherkins, mini-sausages.</p> <p>I've always used the mix, but I haven't made it in a while. Not since I entered my rabid foodie...
View ArticleBy: Cheryl A
<p>Have you tried raclette? Same idea, but with a grill. You can do meat on it, and melt cheese underneath the grill. My mother-in-law is obsessed with it. We went to an old school fondue party...
View ArticleBy: mamster
<p>Cheryl, when I worked at Sur La Table in 2000 or so, Raclette was the biggest thing going.</p> <p>Also, not that I am making fun of your typo, but "super thing meat" is a really...
View ArticleBy: Judy A (MOM)
<p>I still have the clipping from a 1968ish New Hampshire newspaper about the poor hunter who accidentally shot himself in the left thing. Funny is timeless except for 1990s SNL.</p>
View ArticleBy: Jessica @ Bring Your Appetite
<p>Isn't everything better when you make it from scratch? I have to say, though, I'm now tempted to try the TJ version the next time I'm not up to serious cooking.</p> <p>I also love...
View ArticleBy: Vince
<p>We are serious fondue-o-philes. The best version we've made is 2 parts aged gruyere to 1 part emmenthaler, lemon juice and kirsch (at the end). Great stuff.</p> <p>A few years...
View Article
