Recipe Challenge Judge
- 19 Apr 2015
- Local time
- 1:09 PM
- Maidstone, Kent, UK
I LOVE garlic. I wasn't sure if I had made that clear with my last 20 recipes or so, LOL. I once made a garlic sauce marinade that I put on ice cream (yes, I was a little tipsy). It was pretty good. I probably wouldn't ever do that again.
Oh no, that's real cheese. The Velveeta was used for chili dip.Is that your Velveeta queso sauce, or did you go more uppity? I'm actually making mine in my Cuisinart fondue pot. It keeps the queso warm.
BTW, you mentined shredding your cheese. Was that Velveeta? It seems too soft to shred, to me -- especially with a food processor.
Is it their electric one or their cast iron one?I'm actually making mine in my Cuisinart fondue pot. It keeps the queso warm.
I think a fondue pot needs to be cast iron otherwise the cheese burns on the bottom too much - whilst you want a certain amount of crozzly cheese on the bottom (its called la religieuse), you don't want too much and I've found the thin steel ones burn too easily.That's when we got the Swissmar enameled cast iron one...best $80 I ever spent