fonDUDE

Oh, my big belly. That was some seriously good fondue.

Traditionally, Tuesday nights are reserved for pub trivia. But last night none of us really felt up to it. Plus we’re all kinda bored of our recent shameful losing streak, due to our lack of knowledge RE teeny-bopper music/culture and the rules of cricket (honestly, we were unstoppable when they focused more on history and geography). So instead, FONDUE!! Hell yes. It’s a good thing I kept my gym membership, cuz I’m gonna need it.

I decided the maiden voyage for the new fondue pot should be cheese. I did this because I’m in charge, and because cheese is the king shit. It’s the universal ingredient and tastes delicious on pretty much anything you can think of. Including pie. Having never actually made (or eaten) fondue before, I settled on the old-skool Swiss cheese version. But I skipped the kirsch – why do I want cherry flavored fondue? Besides, I didn’t have any. The only white wine I had in the house was a bottle of good, dry Gewürztraminer from a recent trip to Oregon. That was my liquidy base. My cheese was half Gruyere, half Emmentaler, with a healthy twist of black pepper.

For dippin’ I grilled up a bunch of steak and cubed it, boiled cute little mini Yukon gold potatoes, and sautéed crimini mushrooms. We also had baguette (store-bought, boo), and I made a quick spinach salad out of shame and obligation. I had to offer something green.

I am in pleasure country.

The fondue was sharp and creamy and delicious. The steak was nice and tender, pink in the middle, and soaked up the cheesy goodness beautifully. Mushrooms are always tasty, but apparently even better covered in cheese. After a while we started getting creative with fondue-kabobs and fondue sammiches. Then Domo Kun got involved and it was pandemonium.

Domo Kun attack fondue sammich!

By the time the cheese started getting all chunky, we were stuffed (shoulda worn my fat pants) and tired from sparring over control of the fondue pot. Next time I think I’ll try the Bavarian cheddar recipe (it has beer!), then I’ll venture into chocolate. Or maybe cream cheese for dessert? Hmm. That sounds intriguing.