From e5fda5d50a9135c6573d10ed2aa5bc3bec86b7aa Mon Sep 17 00:00:00 2001
From: Roger Gonzalez <roger@rogs.me>
Date: Wed, 8 Jun 2022 11:07:03 -0300
Subject: First steps towards montevideo.restaurant

---
 content/fondue.md | 33 ---------------------------------
 1 file changed, 33 deletions(-)
 delete mode 100644 content/fondue.md

(limited to 'content/fondue.md')

diff --git a/content/fondue.md b/content/fondue.md
deleted file mode 100644
index 49007f6..0000000
--- a/content/fondue.md
+++ /dev/null
@@ -1,33 +0,0 @@
----
-title: "Fondue"
-date: 2021-03-24
-tags: ['swiss', 'cheese']
-author: sekthor
----
-
-A swiss classic for cold winter dinners.
-Traditionally cooked in a "Caquelon" pot and served on a candle heated stove, to keep the cheese from going solid again.
-
-- ⏲️ Prep time: 10 min
-- 🍳 Cook time: 30 min
-- 🍽️ Servings: 4
-
-## Ingredients
-
-- 1 garlic clove
-- 4 dl (1.5 cups) white wine
-- 800 g (1.7 lbs) swiss cheese (50/50 mix of Gruyère and Emmentaler recommended)
-- 1 shot of kirsch (cherry brandy)
-- 1 tsp lemon juice
-- 1-2 tbsp starch flour
-- 1 loaf (~800g/~1.7 lbs) of white bread
-- A pinch of nutmeg
-
-## Directions
-
-1. Rub the Pot with garlic clove.
-2. Cut bread into small squares.
-3. Put cheese, starch, wine and lemon juice in pot and melt while stiring constantly.
-4. Season with a bit of pepper and nutmeg.
-5. Serve right away.
-6. Stick bread squares on fondue fork one by one and stir them in the fondue.
-- 
cgit v1.2.3