On 2/28/2014 10:11 AM, Dave Smith wrote:
> On 2014-02-28 9:14 AM, Bryan-TGWWW wrote:
>> My wife was suggesting expanding our dinner choices, and mentioned
>> fondue. I joked that I would die of embarrassment, so she suggested
>> calling it cheese dunk, because she said it sounded more manly.
>>
>> Anyone else do fondue? We sure as heck love cheese sauces, and I
>> could make mine low carb compatible by *dunking* meat (haha, manly)
>> instead of bread.
>>
>
> Meat fondues. Stick the meat in hot broth... or oil. Serve with dipping
> sauces.

Swiss "Fondue" is dipping chunks of good bread into a fluid, heated
mixture of white wine and, usually Gruyere, cheese. "Fondue
Bourguignonne" (presumably originally French) involves dipping chunks of
good steak into hot oil and usually is accompanied by several dipping
sauces. Chocolate Fondue is a fairly recent invention and uses fruits in
melted chocolate.

The Swiss make a lot of use of melted cheese, for example, Raclette
where cheese is melted in front of a fire and served on slices of bread
and usually accompanied by pickles. Of course, electric Raclette makers
now exist.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.