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One of my favorite meals with friends is sharing a charcuterie board. We've stepped it up to include a raclette, (I totally endorse them btw), and fondue. The problem with fondue is that you either need one for meat or risk the chance of getting salmonella or trichinosis while cooking vegetables
in the same pot.
Enter Fonduermostaticnicity.
Your fondue fork now uses a temperature difference to create electric potential enough to light an LED in at the base of the handle when your meat is cooked.
An adjustable bimetallic strip thermostat lets you adjust the setting for chicken beef or pork to light up when at optimal chosen temperature.
No batteries required.
https://en.wikipedia.org/wiki/Raclette
[pocmloc, Mar 21 2021]
https://en.wikipedia.org/wiki/Fondue
[pocmloc, Mar 21 2021]
[link]
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I knew I was forgetting something. |
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+ A yummy bun to go with... |
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How did we live without it? + |
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At this point we half expect an annotation from [MB] explaining
that dishwasher safety has been upmost in his mind ever since
his last dishwasher was knifed by the under- footman, followed
by one from [8th] to point out that *his* dishwasher is perfectly
safe because of the sentry gun, but he never runs it because the
vibration interferes with the aim. |
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According to that fount of all truth and wisdom, both fondue and raclette are forms of melted cheese. SO I don't quite get the meat and veg thing. Are you thinking of soup, stovies, stew, or something similar? |
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Also, yes, [a1] that is a good link but it is hardly of the kind of quality tableware we expect around here. Where is the bone handle, the sterling silver tines, the velvet-lined case to store it in? It also seems to have numbers on its display rather than a simple "too hot / too cold" indicator as proposed in the idea. |
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We usually fondue with either vegetable or chicken stock and save the raclette for cheesy melty goodness. |
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A nice meal idea but you're short a couple fries. |
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Raw meat is not a problem*, infected meat, well that depends. |
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*excess is always a probem. |
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