292418 Fri Apr 04 15:22:55 -0800 2003 8 27 General Chowhounding Topics 0 1595992 For my birthday, my father got me a very nice, large electric fondue pot. Three days later another one, the exact same brand from a different company, came from my mother. Mind you, they are both still married (to each other) and live in the same house. Age is a wonderful thing, huh? Anyway, now with these two fondue pots, I figure I'd better throw one heck of a fondue party. My husband and I did a trial run and found a wonderful cheese fondue that uses champagne instead of white wine that we really loved. We also tried a white wine, garlic, peppercorn fondue for meat that, while okay, didn't knock my socks off. The meat came out bland, surprisingly. We weren't really interested in the hot oil fondue, because I hear it really smokes the place up. opinions on that? So, what I'm looking for are really great recipes for the meat fondue. Any suggestions? Fri Apr 04 15:22:55 -0800 2003 0 amysuehere 1 1595996 Don't forget broth fondues... hot broth cooks the meat without the fat of oil or cheese fondues. You'd want to do it like shabu-shabu, with very thinly sliced meat, or seafood, like scallops. I don't have any recipes offhand but do have a good fondue cookbook I'll post a link to later. Fri Apr 04 15:29:50 -0800 2003 1595992 0 Chris VR 2 1596003 I like "Fondue: Great Food To Dip, Dunk, Savor, And Swirl" by Rick Rogers. It was given to me with my set and it has some great recipes. You could probably pick up at a local book store OR buy off Amazon through CH via the link below. Link: http://chowhound.com/main.html Fri Apr 04 16:05:50 -0800 2003 1595996 0 Dax 2 1596008 Broth works great. You may want to try asian cookbooks for Mongolian Hot Pot recipes, it is the same concept as fondue. Here's a web page that gives the general idea: http://www.mycookbook.net/Recipe_Search_Detail.asp?SearchID=565 Have fun! Fri Apr 04 16:48:18 -0800 2003 1595996 0 Tracy L. 2 1596014 I have found some great recipes in "Fondue: Great Food to Dip, Dunk, Savor and Swirl" bu Rick Rodgers. Follow thie link below to buy through Amazon (and give Chowhound a kickback). Link: http://www.amazon.com/exec/obidos/external-search?mode=blended&keyword=Fondue+rick+rodgers&tag=chowhoundcom&Search=Go+Fish Image: http://images.amazon.com/images/P/0688158668.01.LZZZZZZZ.jpg Fri Apr 04 17:39:28 -0800 2003 1595996 0 Chris VR 1 1596009 We occasionally do the hot oil/filet mignon fondue and it is great....no oil smoke if you use peanut oil. We also do fish/seafood dusted in cornmeal/spices along side for those less carnivorous. The fun of the meat, is serving lots of creative sauces on the side. Have at it! Fri Apr 04 16:56:41 -0800 2003 1595992 0 Science Chick 1 1596044 In my family, we did the Chinese version of shabu-shabu, called pho-boh (fire bowl). Put a boiling pot of broth out and dunk thinly sliced meats and veggies in to cook. The secret is to have each person mix up a sauce with soy sauce/hotsauce/oystersauce/sesameoil/whatever and a raw egg so when you dip your hot morsel into the sauce, the egg cooks around it and seals your tasty bit in a coating of sauce. At the end, throw in some bean thread noodles and voila- after dinner soup to cleanse the palate. We never had a fondue pot when I was growing up, so my Mom would boil the broth on the stove and then keep it boiling on the table by using the electric rice cooker and a long extension cord. And of course, the usual warnings about raw eggs and young children/pregnant women/immunosuppressed folks still apply... Fri Apr 04 21:43:05 -0800 2003 1595992 0 catie 1 1596047 I know you said you were looking for meat ideas but don't forget dessert! :-) Keep a nice butter scotch sauce or better yet real fudge sauce warm in the pot & serve with cubes of good pound cake, apple & pear slices, strawberries even clementine sections to be dipped. If using the fudge sauce you could add a little liquor of choice for extra flavor Fri Apr 04 22:30:24 -0800 2003 1595992 0 ocdreamr 1 1596072 I belong to a Diners' Club and we have done an all-fondue evening. We began with a classic cheese fondue, then on to a meat fondue. We used peanut oil -- definitely no smoke -- and a good cut of meat. Of course, lots of tasty dipping sauces and condiments. Finally, chocolate fondue for dessert. The best chocolate for this purpose is Toblerone. Fondues *were* very 1960's-70's, but they're back. Enjoy! Sat Apr 05 11:23:16 -0800 2003 1595992 0 RGR