Monday, January 15, 2007
Fondue is one of those things I get maybe once every 15 years, so I have to take advantage when the time comes around.
Johanna's mom had some extra fondue cheese (only in Germany) in the fridge, so we decided to prepare a fondue. For dipping, we had garlic bread, rye bread, french bread, chapati, paneer, aloo ghobi, raw ground pork, broccoli, cauliflower, and other meats. The cheese was a bit strong for my tastes, but I found the best combination was bread, smothered with raw ground pork, and topped with the melted cheese.