-=> Dale Shipp wrote to Kurt Weiske <=-

 KW> I went to a fancy-pants FONDUE restaurant with some friends. We had
 KW> two  pots, one with a champagne, ermenthal/gruyere/parmesan cheese mix
 KW> with  fennel shavings, and another with beer and sharp cheddar.

 KW> The Beer/Cheddar mix went first.

 DS> IMO, cheese fondue is inferior to beef fondue.  We have not done that
 DS> for at least two score years, but it is pretty good.  You take a very
 DS> hot peanut oil, cubes of decent beef, and a variety of sauces.  Each
 DS> person has a different color pronged fork and is responsible for
 DS> cooking their beef in the hot oil to their personal desired level of
 DS> doneness.

Not to be nit-picky - but in the interests of accuracy ....

Fondue is Switzerland's national dish, a melting pot of different 
flavours and aromas, Its name comes from the French word fondre, meaning 
to melt, and it was first described in Homer's Iliad as a mixture of 
goat cheese, flour, and wine.

Fondue's key ingredient is cheese that is melted over a fire, with a 
lot of regional varieties and flavourful additions such as cherry brandy, 
white wine, or a sprinkle of nutmeg. It was invented out of necessity, 
when the alpine locals and travelling herders relied only on cheese, 
wine, and bread to get them through the winter.

As the summer cheese dried out and bread became stale during the winter 
months, the people started to melt cheese with wine and dip pieces of 
stale bread into it. Cribbed from https://www.tasteatlas.com mostly to
be sure I was accurate.  Bv)=

Your hot oil and meat is a French variant called "fondue bourguignon".

Vineyard workers, many years ago, found themselves with little time to 
spare for food while harvesting grapes in the fields.

To cater for this, the owners of the wineries placed pots of hot 
grapeseed oil in the fields. The workers brought meat from home and 
could stop and cook small pieces on skewers when they were hungry.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Classic Swiss Cheese Fondue
 Categories: Cheese, Vegetables, Wine, Booze
      Yield: 8 servings

      1 cl Garlic; halved
      1 lb Gruyere cheese; grated
    1/2 lb Emmentaler or other Swiss
           - cheese; grated
      1 c  Dry white wine
      1 tb + 1 ts cornstarch
      1 ts Fresh lemon juice
  1 1/2 tb Kirsch
           Fresh ground pepper
           Fresh grated nutmeg

  Rub the inside of a cheese fondue pot or medium enameled
  cast-iron casserole with the garlic clove; discard the
  garlic. Combine the grated GruyŠre and Emmentaler with
  the wine, cornstarch and lemon juice in the fondue pot
  and cook over moderate heat, stirring occasionally,
  until the cheeses begin to melt, about 5 minutes. Add
  the kirsch and a generous pinch each of pepper and
  nutmeg and cook, stirring gently, until creamy and
  smooth, about 10 minutes; don't overcook the fondue or
  it will get stringy. Serve at once.

  By Melissa Kelly

  RECIPE FROM: https://www.foodandwine.com

  Uncle Dirty Dave's Archives

MMMMM
 
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