Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site harvard.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!gamma!epsilon!zeta!sabre!petrus!bellcore!decvax!decwrl!pyramid!ut-sally!seismo!cmcl2!harvard!kosower
From: kosower@harvard.UUCP (David A. Kosower)
Newsgroups: net.travel
Subject: Re: Tahiti tips
Message-ID: <563@harvard.UUCP>
Date: Thu, 19-Dec-85 20:30:55 EST
Article-I.D.: harvard.563
Posted: Thu Dec 19 20:30:55 1985
Date-Received: Sat, 21-Dec-85 06:33:46 EST
References: <943@terak.UUCP>
Distribution: net
Organization: Aiken Comp Lab, Harvard
Lines: 16


   In message <943@terak.UUCP>, Doug Pardee writes:
 >                                     ... this is a "real" fondue, where
 >  you cook bite-size pieces of sirloin in a pot of hot oil.  Freaked me
 >  out when they brought out a plate of raw meat.    

   It might have been good, but it was NOT "real" fondue;  the real thing
is Swiss.  A melted cheese ``broth'' (mostly Gruyere) is kept hot over a
low alcohol flame.  One spears a piece of slightly-stale bread (thick country
bread is best) on a small-tined fork and dips it into the cheese, twirls
the fork to get as much cheese as possible onto the bread, and eats it.
It is best when eaten on a cold day, after skiing, preferrably in the
company of svelte young blondes.

                                       David A. Kosower
                                       kosower@harvard.Harvard.EDU