Talk:Cheese fondue

From Cookipedia

Method - point 3. Amount of garlic. Depends on who you're serving it to. Some people are very wary and cautious about this flavour - you both obviously have (like me) an acquired taste for it and like the big flavour kick. (Me, if a recipe calls for onion eg Chili con Carne, I buy the strongest tasting/fieriest possible and chuck in a handful of roughly chopped just before serving, just cos I like to taste it and rather than it just being a cooked out mush within the dish.)

But I have made fondue for dinner parties in the past with no clove of garlic being within 300 metres of the recipe, especially if married or boyfriend/girlfriend couples know they're going to be smooching (!!) later on that night - they sometimes both agree not to eat garlic.

--Roses2at 08:36, 31 July 2010 (BST)

Ha, I doubt if anyone would be able to taste much in the way of garlic if you use just one clove between 4 people. However, Jerry does call me a garlic fiend as I tend to use loads of the stuff all the time. My recipe for Fondue NeufchΓ’tel states 2 cloves, but that would not be enough for this garlic loving household. Unless a specific recipe requires a precise amount of garlic, I now just put 'garlic to taste' so people can use as much or as little as they like. Mike and I don't smell it on each other as we both eat it a lot, so maybe your dinner party couples should both EAT it, rather than reject one of the finest things ever produced in soil :-) --JuliaBalbilla 11:15, 31 July 2010 (BST)

Couldn't concur with you more as I love the stuff and tend to often overdo it and completely disregard the recommended amount. The day I discovered oven-roasted garlic (which doesn't even taste garlicky) was one of the best days of my life - heaven!!

But you have to agree, it's not very pleasant kissing someone (from a peck on the cheek right up to a full-blown session!!) who has been eating uncooked garlic and you haven't - or vice versa.

--Roses2at 11:27, 31 July 2010 (BST)