So I'm "making"(heating oil and cutting shit up) fondue tomorrow night.
I've always had a few chunks of cheese to briefly fry in the pot, but nothing really interesting as far as cheese goes.
I'm wondering what kinda cheese would be good aside from boring chedder or mozzarella.
I was thinking something simple like jalepeno monterey jack, but i really know nothing about the clumps of bacteria that is cheese.
I prepped some creme brulee for tomorrow night....and that has to be one of the easiest "fancy" desserts to make
My colibri lighter doubled quite nice as a torch
(just on a sample, i obviously cant store them overnight well enough with the sugar crust)
I've always had a few chunks of cheese to briefly fry in the pot, but nothing really interesting as far as cheese goes.
I'm wondering what kinda cheese would be good aside from boring chedder or mozzarella.
I was thinking something simple like jalepeno monterey jack, but i really know nothing about the clumps of bacteria that is cheese.
I prepped some creme brulee for tomorrow night....and that has to be one of the easiest "fancy" desserts to make
My colibri lighter doubled quite nice as a torch
(just on a sample, i obviously cant store them overnight well enough with the sugar crust)