Headline : Fond du stabbing turns deadly, Lacs proper etiquette [Sad]

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Mock26: Ingredients1 garlic clove, halved1 pound Gruyère cheese, grated1/2 pound Emmentaler cheese or other Swiss cheese, grated1 cup dry white wine1 tablespoon plus 1 teaspoon cornstarch1 teaspoon fresh lemon juice1 1/2 tablespoons kirschFreshly ground black pepperFreshly grated nutmegFrench baguette, cut into cubes, for dippingDirectionsGather your ingredients.Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.Combine the grated Gruyère and Emmentaler with the wine, cornstarch, and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.Reduce heat to low. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 3 minutes; don't overcook the fondue or it will get stringy. Serve at once.Serve at once.

Mock26: Ingredients1 garlic clove, halved1 pound Gruyère cheese, grated1/2 pound Emmentaler cheese or other Swiss cheese, grated1 cup dry white wine1 tablespoon plus 1 teaspoon cornstarch1 teaspoon fresh lemon juice1 1/2 tablespoons kirschFreshly ground black pepperFreshly grated nutmegFrench baguette, cut into cubes, for dippingDirectionsGather your ingredients.Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.Combine the grated Gruyère and Emmentaler with the wine, cornstarch, and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.Reduce heat to low. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 3 minutes; don't overcook the fondue or it will get stringy. Serve at once.Serve at once.

Floki: Mock26: Ingredients1 garlic clove, halved1 pound Gruyère cheese, grated1/2 pound Emmentaler cheese or other Swiss cheese, grated1 cup dry white wine1 tablespoon plus 1 teaspoon cornstarch1 teaspoon fresh lemon juice1 1/2 tablespoons kirschFreshly ground black pepperFreshly grated nutmegFrench baguette, cut into cubes, for dippingDirectionsGather your ingredients.Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.Combine the grated Gruyère and Emmentaler with the wine, cornstarch, and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.Reduce heat to low. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 3 minutes; don't overcook the fondue or it will get stringy. Serve at once.Serve at once.Let me guess... you're excited to watch the Paris Olympics?

sinko swimo: Mock26: Ingredients1 garlic clove, halved1 pound Gruyère cheese, grated1/2 pound Emmentaler cheese or other Swiss cheese, grated1 cup dry white wine1 tablespoon plus 1 teaspoon cornstarch1 teaspoon fresh lemon juice1 1/2 tablespoons kirschFreshly ground black pepperFreshly grated nutmegFrench baguette, cut into cubes, for dippingDirectionsGather your ingredients.Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.Combine the grated Gruyère and Emmentaler with the wine, cornstarch, and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.Reduce heat to low. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 3 minutes; don't overcook the fondue or it will get stringy. Serve at once.Serve at once.champagne is an excellent binder for making the cheese stick.

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