Filling side dish for when you don't like the main course?
I'm going to a friend's house for fondue. Unfortunately, I hate fondue. What kind of filling side dish can I bring that would go well with the fondue for everyone else, and feed me?
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As for using charcoal in the Mongolian hot pot, my family and friends have done it for years, though it does make me a little uncomfortable. And one note--besides the fumes, be sure to protect your table. I have a slight scorch mark on mine.
I have had trouble getting the broth hot enough with Sterno, so if anyone has had success there, I'd like to hear about it. In shabu-shabu places in Japan, I've seen electric models, but I've never seen one for sale in the States.
Sorry to run off on your original topic linzarella. Hope its a fun dinner, regardless of menu.
Mid 70's Mom was making hot oil fondu. The Neighbors came over and their kids, about 4 years old, As she was bringing the hot oil to the table one of the kids bolted in the room and latched on to her leg--at the same time the cheap handle of the fondu pot with the nut and bolt started to fail and the pot titled..and oil started to drip out.
She cupped her hand and caught the hot oil to protect the kid while she went back to the sink to dump everything still dragging the kid who was ridding her leg.
You can pick up a hot pot like that for 25 bucks or so at an Asian market, those are usually spun aluminum or stainless steel..the copper clad ones are pricey.
For super pricey charcoal. http://korin.com/Binchotan-Charcoal
Is rated for indoor use..I'd test it first.
But I've used some compressed coconut nut husk charcoal in mine in doors without fumes. Where you live you could probably find those locally, they're sometimes used in the little 'pu pu' plater grills at resturants (or well, they used to be back in the day).
If the person likes that type of cooking. Maybe for a post party xmas present. Get them a "Mongolian Hot pot". Which is similar to fondu.
Slices of raw meat are served and dinners place that into the stock for their bowls with veggies cooked in the stock with small bowls of sauces to be added to the bowls.
Plates of bean sprout, mint, basil, can also be served with that like a Pho Soup.
The center chimney is heated by either a few lumps of coal, or sterno.
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