Dip! Dip! Dip!

[Hux]

So tonight we're gonna tackle one of my all time favs - Fondue Chinois (also called Fondue Bourguignon, or sometimes Beef Fondue) basically instead of dipping in cheese you dip thinly sliced meat (beef, chicken, seafood, etc) and veggies into a broth (oil, or just broth with lots of seasoning, garlic, ginger, whatever) ya know?

Usually you have dipping sauces for the meat and veggies, ones we've tried are raw egg yolk, peanut sauce, teriyaki, hotsauce, creamy garlic.

Veggies that aren't too dense don't take as long to cook, mind you it generally is one of those drawn out meals which is cool anyways. We like doing baby bok choy, green onion, broccoli, cauliflower.

Also a trick we discovered was to get cubes of cheese and wrap the thin sliced beef around the cube and then cook - mmmmmm...the cheese melts and doesn't leak.

Anyhow, anyone ever done this type of fondue and have any tips?

You'll notice Sugar Megs and I have aged considerably in the photo below - it's the booze.

[bradm]

In my family, a fondue was always a big production dinner, done in the dining room (as opposed to the kitchen), with good wine, home-made garlic bread, high-quality meats (OK, and chopped up hot dogs ), near-boiling oil, and dipping sauces. I've e-mailed my Mom to see if she can find, transcribe, and pass on the sauce recipes we used to use.

Aloha,

Brad

[Ms.Huxtable]

I've done these in the past but have no tips to offer. Yours sounds just perfect!

The beef wrapped cheese sounds wonderful and I'm interested in the raw egg yolk dip. Mmmmm raw stuff.

I guess we're overdue for a fondue.

[M.O.B.E]

I like dessert fondue with white chocolate.mmmmm

Like BradM we used to do the oil thing too. Its a scottish thing I think, just to make sure you get a whole dinners' worth of deep fried goodness.

[bradm]

Like BradM we used to do the oil thing too. Its a scottish thing I think, just to make sure you get a whole dinners' worth of deep fried goodness.

It's also a skill-testing form of eating, as the pieces of meat often come untined from the forks, so you end up trying to spear them as they float around the oil, not unlike those guys that used to hurl spears at whales.

Aloha,

Brad

[bouche]

button mushrooms come out awesome in the chinese fondue.

hux, I'm pretty sure you were over one time for a fondue at the old place....eh?

[Hux]

Wow white choc fondue, that would be amazing.

$9.99 --->a pound for the lobster that is.

I faintly remember that bouche, but yeah I think we did have it once.

[MarcO]

A shitter at McMaster University once had the recipe for California Boner Dip written on it's wall.

No, I can't repeat it here.

I am so sorry for everything.

[bradm]

Here are my family's dipping sauce recipes:

TERIYAKI

1/2 c. soy sauce

1/4 c. white wine

2 t. white sugar

1/4 t. garlic powder (could probably use "real" garlic)

RED DEVIL

1/2 c. mayonnaise

1/4 c. catsup

1/2 t. Worcestershire sauce

1/4 t. soy sauce

1/4 t. Tabasco

1/4 t. chili powder

HERB SAUCE

1/2 c. butter

2 Tbsp. parsley

1 T. chives

1/4 t. dry mustard

1/4 t. onion powder

1/8 t. thyme

(This one was in the recipe book, but I'm not sure we ever used it.)

BASIL BUTTER

butter and basil

Just crush as much dried basil as you want and add to butter

Aloha,

Brad

[M.O.B.E]

Oh yeah Hux, the white chocolate is amazing.

Its insta-panty remover too. Someone should fill Magnum in on that secret.

[bouche]

sugarmegs, I am such a big fan of the bok choy for our recent soup adventure. I imagine it would be great for a fondue. now I'm think a boat fondue may be interesting

so how did the fondue go?