It's 70s week here at FTTTW! (The third T stands for The seventies) That made me happy, because I'm ridiculously busy at work, and I barely have time to think about anything. That way, when I was presented with a theme I could work with, I jumped at the chance.

FONDUE PARTY BITCHES!!!

I've got 3 different fondues here. I'll give you the recipe for it and some suggested dippers. Bust out some bell-bottoms, put on one of the albums we listed in This Week's TAFC, and get crackin.

The first recipe might be perfect. Just read the ingredients, you'll agree.

Spicy Bacon-Cheese Fondue

1 clove garlic, cut in half
2 oz bacon, chopped fine
2 Tbsp good tequila
2 Tbsp lime juice
12 oz medium-dark beer
5 oz sharp cheddar cheese, grated (about 2 cups)
5 oz pepper jack cheese, grated
1 Tbsp rooster sauce
2 Tbsp corn starch

Rub a medium saucepan with the garlic clove. Cook the bacon over low heat for about 20 minutes, till all the fat is rendered out and the bacon is crispy. Add the tequila, lime juice, and beer, and crank the heat up to medium-high.

Toss the cheese with the corn starch. It'll help it melt. When the liquid just comes to a simmer, add a handful of the cheese and stir till it's completely melted. Then add the next batch. Lather, Rinse, Repeat.

After it's all melted, add the rooster sauce. Yer done.

Possible Dippers: Bread, hard veggies (carrots, bell pepper, celery, etc), Kielbasa, meatballs, chicken tenders

The next one was inspired by a soup I made last week.

Asian Hot Pot Fondue

1 1-inch piece of ginger, smashed
1 clove garlic, smashed
1 3-inch piece of lemon grass
1 qt chicken broth
2 Tbsp lime juice
3 Tbsp fish sauce (nuoc mam)
1 small bunch of mint, bruised
2 tsp Thai green curry paste (optional)
1 cup coconut milk (optional)

Put everything in a saucepan and bring to a simmer for 25 minutes. Fish out the solid stuff. You really should serve this still simmering -- an electric fondue pot will be best for this.

Possible Dippers: noodles, veggies, raw seafood or thin sliced meat (lamb, beef, pork) -- simply drop them in and let them sit for a minute or two. If the broth has a heat source under it and is still simmering, it'll cook the meat right there. If you are just keeping it hot, cook the meat first.

What fondue party would be complete without dessert?

Chocolate - Peanut Butter Fondue*
1/3 c sugar
1 Tbsp cornstarch
1 1/4 c cream
1 1/4 c milk
1 Tbsp instant coffee powder
1 tsp vanilla extract
8 oz bittersweet chocolate, chopped
1/2 c peanut butter

Whisk together the sugar and cornstarch. Slowly whisk in the cream. When it's all incorporated, add the milk, vanilla, and coffee powder. Bring this mixture slowly to a boil and cook gently till it's thickened. This'll take 3 - 4 minutes.

Put the chocolate and peanut butter in a big bowl. Pour the boiling liquid over the stuff and whisk to combine. It'll melt as you stir.

Possible Dippers: Regular bananas, Strawberries (with stem), Marshmallows, Toasted cubed pound cake, Pineapple chunks, pear slices (unpeeled)

* Author's Note: This recipe was adapted largely from Gale Gand's Mexican Hot Chocolate Fondue recipe, which can be found here.

Today's metal review sticks with the theme but strays from Dishful of Metal tradition greatly.

Queen
Sheer Heart Attack
Elektra Records

Queen isn't really metal. That much is true. But they're definitely the A. Afarensis of today's metal -- just enough chromosomes to be considered related. But with songs like "Stone Cold Crazy" (which Metallica covered before they jumped the shark), "Brighton Rock", and "Flick of the Wrist", no self-respecting metalhead can possibly speak ill of them.

Ok, this album came out 7 years before I was born, and it didn't have thie hits on it as some of their later works. I'm not super familiar with it, but I wanted to shine the light on a great 70s metal precursor.

Now that I've told you some of mine, fair readers, I ask of you: what are some of your favorite 70s party foods and rock albums?

Baby Huey is taking every opportunity during 70s week to call the other editors of FTTW old.

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