Ideally, it should be brown.
- Jim
Kevin Graeme wrote:
>>I've run across a couple of interesting fondue variations on Emmentaler
>>
>>
>and
>
>
>>Gruyere as a fondue sauce. Perhaps we could get Adam Churvis to comment -
>>our resident chef/gourmand. ;)
>>
>>
>
>Now I have to have fondue. Just checked with my partner and we're going to a
>local place that has this:
>
>Creamy cheddar fondue topped with green onion served with soft pretzels and
>beer bread crostini.
>
>They've got a good Scotch selection too. Don't know much about Scotch. Any
>recommendations?
>http://www.fitchschops.com/lounge.htm
>
>
>-Kevin
>
>
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