Do You Fondue?


1 comment

Several years ago I received an elaborate fondue set for Christmas. I could not return it fast enough.*

That was my response to coworker Michael who was telling about his new fondue set. A meal at the Melting Pot had inspired the purchase, and he was looking forward to breaking it in.

Fondue was threatening to make a comeback from its ’70s heyday a few years back, which is probably why I received the set. And it seems once fondue was mentioned, I began to see more mentions here and there.

Is fondue cycling through again?

I have to say that what Michael's come up with so far sounds fantastic. He's done sweet with chocolate and fruit, and he's made a cheese dip of sharp cheddar, Havarti, and beer to be served with bread, fruit, and vegetables.

My sister uses hers to make shabu shabu.

My mother used to have a wonderful clay fondue pot with a brass stand. I have vague memories of her using it for rotel dip. Then she used it as a planter, which looked great.

*As for me, I returned that pot because I saw it as another kitchen tool that I would rarely use, and I figured I would spare the valuable shelf space. I got in exchange for the pot a pricey Cephalon pan that I almost never use; a cookbook stand that sometimes comes in handy; and a cookbook that I flipped through, though I don't believe I've made a single one of its recipes.

Keep the Flyer Free!

Always independent, always free (never a paywall),
the Memphis Flyer is your source for the best in local news and information.

Now we want to expand and enhance our work.
That's why we're asking you to join us as a Frequent Flyer member.

You'll get membership perks (find out more about those here) and help us continue to deliver the independent journalism you've come to expect.


Showing 1-1 of 1


Add a comment