Comments on: Classic Fondue – The Big Move http://jenncuisine.com/2009/12/classic-fondue-the-big-move/ A gluten free cooking blog Wed, 08 Feb 2012 04:08:52 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Classic Fondue Fun « Teacher by Day – Chef by Night http://jenncuisine.com/2009/12/classic-fondue-the-big-move/#comment-5281 Classic Fondue Fun « Teacher by Day – Chef by Night Tue, 16 Nov 2010 02:41:25 +0000 http://jenncuisine.com/?p=2472#comment-5281 [...] found this recipe (and trust me, they are all basically the same – I just like this description and the fact [...] [...] found this recipe (and trust me, they are all basically the same – I just like this description and the fact [...]

]]> By: Karine http://jenncuisine.com/2009/12/classic-fondue-the-big-move/#comment-1257 Karine Thu, 17 Dec 2009 02:22:55 +0000 http://jenncuisine.com/?p=2472#comment-1257 Congrats for your move! That is so exciting! :) Congrats for your move! That is so exciting! :)

]]> By: Elise http://jenncuisine.com/2009/12/classic-fondue-the-big-move/#comment-1256 Elise Thu, 17 Dec 2009 00:31:54 +0000 http://jenncuisine.com/?p=2472#comment-1256 Congratulations Jenn! Sounds like an exciting move. And all cheese! and cured meats. Congratulations Jenn! Sounds like an exciting move. And all cheese! and cured meats.

]]> By: kamran siddiqi http://jenncuisine.com/2009/12/classic-fondue-the-big-move/#comment-1255 kamran siddiqi Thu, 17 Dec 2009 00:05:30 +0000 http://jenncuisine.com/?p=2472#comment-1255 Jenn, thanks so much for the mention and your kind words. I had to click on this post from twitter. And when I did I began reading and eventually saw your mention about my site and I! Thank you!! Congrats on the move. I'd say bring Ratio with you... The Joy of Cooking Cookbook can be found just anywhere on the globe, which means it would be a waste to take a book you can get anywhere. Ratio on the other hand is hard to find sometimes and is definitely worth taking with you. That's just my opinion. I hope the move goes well! Enjoy that awesome bread!! :) Jenn, thanks so much for the mention and your kind words. I had to click on this post from twitter. And when I did I began reading and eventually saw your mention about my site and I! Thank you!!

Congrats on the move. I’d say bring Ratio with you… The Joy of Cooking Cookbook can be found just anywhere on the globe, which means it would be a waste to take a book you can get anywhere. Ratio on the other hand is hard to find sometimes and is definitely worth taking with you.

That’s just my opinion.

I hope the move goes well! Enjoy that awesome bread!! :)

]]> By: Jenn http://jenncuisine.com/2009/12/classic-fondue-the-big-move/#comment-1254 Jenn Wed, 16 Dec 2009 23:42:51 +0000 http://jenncuisine.com/?p=2472#comment-1254 Hi and thanks! Hmmm I have never seen Vacherin Fribourgeois here in the states - but I will definitely have to amend my recipe and try it when I get there! Thanks for the correction - oh there are so many cheeses I am going to have to try.... Hi and thanks! Hmmm I have never seen Vacherin Fribourgeois here in the states – but I will definitely have to amend my recipe and try it when I get there! Thanks for the correction – oh there are so many cheeses I am going to have to try….

]]> By: Thierry http://jenncuisine.com/2009/12/classic-fondue-the-big-move/#comment-1253 Thierry Wed, 16 Dec 2009 23:37:53 +0000 http://jenncuisine.com/?p=2472#comment-1253 Hi, I came there with a link from foodgawker ! As a swiss citizen (yes I came from a small village 40km far from the village of Gruyères where everything come from (the fondue and the cheese)) the use of Emmentaler is really strange. Usually we mix 50% of mid aged gruyère and 50% of Vacherin Fribourgeois. I know that's pretty hard to find Vacherin in the US (but I've found it when I was there). Don't worry to much about gluten free groceries there are plenty of them in our stores. If you have any questions about the original fondue recipe or related to switzerland just ask me ! Welcome to my country ! Hi, I came there with a link from foodgawker !
As a swiss citizen (yes I came from a small village 40km far from the village of Gruyères where everything come from (the fondue and the cheese)) the use of Emmentaler is really strange. Usually we mix 50% of mid aged gruyère and 50% of Vacherin Fribourgeois. I know that’s pretty hard to find Vacherin in the US (but I’ve found it when I was there).

Don’t worry to much about gluten free groceries there are plenty of them in our stores.

If you have any questions about the original fondue recipe or related to switzerland just ask me !

Welcome to my country !

]]> By: verO http://jenncuisine.com/2009/12/classic-fondue-the-big-move/#comment-1252 verO Wed, 16 Dec 2009 21:30:12 +0000 http://jenncuisine.com/?p=2472#comment-1252 Hello My name is Veronique. I'm a swiss women living in the french part of Switzerland. If you need some advises about the way of life in my country, I would be happy to help you. Here is my e-mail, so if you are interested, please feel free to send me a mail. delimoon(at)hotmail.com Hello
My name is Veronique. I’m a swiss women living in the french part of Switzerland.
If you need some advises about the way of life in my country, I would be happy to help you.
Here is my e-mail, so if you are interested, please feel free to send me a mail.

delimoon(at)hotmail.com

]]> By: Charli http://jenncuisine.com/2009/12/classic-fondue-the-big-move/#comment-1251 Charli Wed, 16 Dec 2009 19:23:59 +0000 http://jenncuisine.com/?p=2472#comment-1251 Switzerland!!! How exciting! I can't wait to see pictures! Switzerland!!! How exciting! I can’t wait to see pictures!

]]> By: Erin Swing http://jenncuisine.com/2009/12/classic-fondue-the-big-move/#comment-1250 Erin Swing Wed, 16 Dec 2009 14:23:47 +0000 http://jenncuisine.com/?p=2472#comment-1250 Ratio is the smallest/lightest book. IMO the most useful, too. I have yet to make something from the joy of cooking that I like. Ratio is the smallest/lightest book. IMO the most useful, too. I have yet to make something from the joy of cooking that I like.

]]> By: Woman with a Whisk http://jenncuisine.com/2009/12/classic-fondue-the-big-move/#comment-1249 Woman with a Whisk Wed, 16 Dec 2009 13:49:45 +0000 http://jenncuisine.com/?p=2472#comment-1249 PS-I agree with Branny! PS-I agree with Branny!

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