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Thread: Fond-Do!

  1. #21
    Goomba38 Guest

    Default Re: Fond-Do!

    Julie Bove wrote:

    > Used to be a candy shop in La Conner (don't know if it's still there) that
    > made chocolate covered potato chips. They started with a really thick,
    > rippled chip. One end was left clean of chocolate. Then it was dipped half
    > in white chocolate and half in dark. I could do without the white on there.
    > Too sweet. But the chocolate side was really good.


    I'm with you on that one.. I can sooooo do without white chocolate. What
    a waste of calories to me. I want REAL chocolate or nothing.
    >
    > I don't like chocolate covered pretzels though. They just seem too sweet to
    > me. Perhaps it is the fat in the chips that makes them good.
    >

    I like the thick stick pretzels I've had in chocolate before. I think
    the big granules of salt balance out the sweet. And for me, dark
    chocolate (less sweet as well as dark) is always preferred.

  2. #22
    Little Malice Guest

    Default Re: Fond-Do!

    One time on Usenet, "Julie Bove" <[email protected]> said:
    >
    > "Goomba38" <[email protected]> wrote in message
    > news:[email protected]..
    > > Becca wrote:
    > >
    > >> In Fruitville, pineapple is my favorite, then strawberries and bananas.
    > >> For other dippables, I like pretzels, Ruffle potato chips, pound cake,
    > >> brownies.
    > >>
    > >> Becca

    > >
    > > I LOVE the combination of salty (those Ruffles you mention) and sweet
    > > chocolate.
    > > About 15 years ago while living in Germany a group of my friends of mine
    > > would come over to the house during the day and we'd play progressive gin
    > > rummy for hours. You could always gauge the PMS scale by the snacks people
    > > would crave. Someone raiding my pantry found the necessary goods and
    > > introduced me to munching potato chips alternating with Nestle chocolate
    > > chips. Who knew!? It was a wonderful, yet fattening discovery!

    >
    > Used to be a candy shop in La Conner (don't know if it's still there) that
    > made chocolate covered potato chips. They started with a really thick,
    > rippled chip. One end was left clean of chocolate. Then it was dipped half
    > in white chocolate and half in dark. I could do without the white on there.
    > Too sweet. But the chocolate side was really good.


    I haven't been to La Conner in *years*. I love Nasty Jack's antique
    shop. Next time I get up there, I'll look for that shop.

    > I don't like chocolate covered pretzels though. They just seem too sweet to
    > me. Perhaps it is the fat in the chips that makes them good.


    Funny, I hate pretzels but love them dipped in chocolate...

    --
    Jani in WA

  3. #23
    Lou Decruss Guest

    Default Re: Fond-Do!

    On Mon, 03 Mar 2008 20:13:45 GMT, [email protected] (Little
    Malice) wrote:

    >One time on Usenet, [email protected] said:
    >> On Sun, 02 Mar 2008 20:03:37 GMT, [email protected] (Little
    >> Malice) wrote:
    >>
    >> >After five years of saying "we should do this", my little group of
    >> >eight (us and five friends) finally had a fondue party last night.
    >> >
    >> >Two of our four fondue pots contained hot peanut oil. We had chicken,
    >> >two kinds of fish, and some nice sirloin steak, all in 1-inch chunks.
    >> >The veggies included mushrooms, asparagus, zucchini, onions, broccoli,
    >> >and cauliflower. Two kinds of batter (one with beer).
    >> >
    >> >I also had cheese fondue in one pot; aside from the veggies, we
    >> >had bread chunks and crackers to dip in that as well.
    >> >
    >> >Lastly, chocolate fondue! One of my friends had gotten a small,
    >> >candle-warmed pot with chocolate bits for melting. We had cookies,
    >> >pretzels, and marshmellows to dip. I couldn't find any decent
    >> >strawberries and forgot about bananas, dang it. But it was
    >> >all very good. Unfortunately, we've got a ton of leftovers, so
    >> >three of them are coming back tonight to help kill off the
    >> >leftovers. Bummer... ;-)

    >>
    >> Sounds like you all had fun and good food.
    >>
    >> Bummer about having to have so much fun and good food all over again.

    >
    >*Grin* We still had a bit leftover after the second night, but very
    >little. It was fun and we plan to make it an annual thing...



    Our friends and us do fondue a few times a year. Even with a larger
    group it can still be fun if you've got enough pots. One of the
    nicest parties I've ever been to was a fondue party on a boat. Even
    with about 30 people it was still very intimate. Although I love the
    more traditional styles, once in awhile I'll try something different
    in addition. I don't have the exact recipe I've used handy, but this
    one looks about right. I make precooked mini meatballs for dippers
    also. It's always a big hit.

    Lou

    From here:

    http://www.thatsmyhome.com/venettos/fondue.htm



    Sun-Dried Tomato Pizza Fondue

    2 T. extra-virgin olive oil

    1 medium onion, chopped

    1/2 cup finely chopped sun-dried tomatoes (not packed in oil) or
    sun-dried tomato salad bits

    1 garlic clove, minced

    1/2 t. dried basil

    1/2 t. dried oregano

    1/4 t. crushed hot red pepper flakes

    1 C. dry white wine

    8 oz. shredded mozzarella cheese

    4 oz. sharp Provolone cheese, shredded

    2 oz. freshly grated Parmigiano Reggiano cheese

    1 T. cornstarch

    Crusty French or Italian bread, cut into bite-size cubes

    Salami cubes

    Pepperoni wedges

    Baby artichoke hearts

    Raw red bell pepper slices

    Raw zucchini wedges

    In a medium, heavy-bottomed saucepan, heat oil over medium heat. Add
    onion and cook, stirring often, until translucent, about 4 minutes.
    Add sun-dried tomatoes, garlic, basil, oregano and hot-pepper flakes.
    Stir until garlic is fragrant, about 1 minute. Add wine and bring to a
    simmer. In a medium bowl, toss mozzarella, Provolone and Parmigiano
    Reggiano cheeses with cornstarch.

    Add cheese, a handful at a time, into saucepan, stirring until first
    addition is melted before adding another. Let fondue come to a bare
    simmer; do not boil. Transfer cheese to a fondue pot, keep warm over a
    fondue burner. Serve immediately with dipping ingredients of your
    choice.

    Makes 6 to 8 servings.

  4. #24
    Becca Guest

    Default Re: Fond-Do!

    Goomba38 wrote:

    > About 15 years ago while living in Germany a group of my friends of mine
    > would come over to the house during the day and we'd play progressive
    > gin rummy for hours. You could always gauge the PMS scale by the snacks
    > people would crave. Someone raiding my pantry found the necessary goods
    > and introduced me to munching potato chips alternating with Nestle
    > chocolate chips. Who knew!? It was a wonderful, yet fattening discovery!


    When Trish came to work with a block of Philly cream cheese, a jar of
    Pace salsa a bag of scoopable Frito's, we new PMS had arrived.

    Becca

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