Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/17/84; site mhuxl.UUCP
Path: utzoo!watmath!clyde!cbosgd!ihnp4!mhuxl!smh
From: smh@mhuxl.UUCP (henning)
Newsgroups: net.travel
Subject: Re: Tahiti tips
Message-ID: <413@mhuxl.UUCP>
Date: Sat, 21-Dec-85 16:07:59 EST
Article-I.D.: mhuxl.413
Posted: Sat Dec 21 16:07:59 1985
Date-Received: Mon, 23-Dec-85 04:14:42 EST
References: <943@terak.UUCP> <563@harvard.UUCP>
Organization: AT&T Bell Laboratories, Murray Hill
Lines: 14

****                                                                 ****
From the keys of Steve Henning, AT&T Bell Labs, Reading, PA mhuxl!smh

>  >                                     ... this is a "real" fondue, where
>  >  you cook bite-size pieces of sirloin in a pot of hot oil.  

This is called Chinese hot pot in the US.  Probably in China it is called
Tahitian fondue.

>    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.