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Originally Posted by cape chef How about a fondue made with resin wine,chix stock and feta? then dip with pita,tomatoes,rice balls,olives,artichokes?
I know wierd huh.
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You know, cape chef, you heretic cook you, I have made this once to introduce a lovely individual to the greek taste
Too bad that back then I was young and innocent and therefore not cynical at all , otherwise I would have stirred in this fondue some pine leaves....so as this guy had a total taste of greek spirit AND temper.
I found this post while searching old threads about fondue because I am working on an article about it.