-=> Dale Shipp wrote to Dave Drum <=-

 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.

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

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

 DS> Note that I did say "beef fondue".  In American English that should be
 DS> enough to define the dish and to distinguish it from fondue made with
 DS> cheese.

You certainly did. But fondue, as was invented, involves a cheese sauce.
Here's another off-the-wall and around-the-bend "fondue".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Fondue w/St. Hubert Onion Soup
 Categories: Soups, Wine, Herbs
      Yield: 4 servings
 
   1080 ml (2 cans) St-Hubert Onion
           - Soup
      1 c  Red wine
      2    Bay leaves
           Ground black pepper
 
  Pour the contents of both cans into a pot, along with
  the red wine, bay leaves and ground black pepper. Bring
  to a boil.
  
  Transfer this broth into a Chinese fondue pot and use it
  to cook the ingredients of your choice.
  
  NOTES: Once you've enjoyed your fondue meal, you can use
  whatever broth remains to make soup. This broth will
  probably be very salty, so you may want to dilute with
  water.
  
  Keeps up to 5 days in the fridge.
  
  Freezing this recipe is not recommended.
  
  RECIPE FROM: https://www.st-hubert.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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