|Start with potatoes, they take the longest.|
|We were keen to try my home-pickled onions, but they|
are not a regular constituent of the fondue table.
Oh yes, almost forgot, we dice up the meat, of course. We use filet of pork and beef, and, if we can find it, horse and reindeer and elk. You can use chicken or turkey as well, but I wouldn´t think fish is particularly suited to this method of cooking. The pieces should be about 2 x 4 centimeters or thereabouts.
We used to use methylated spirits (T-sprit), but now we use a kind that´s special for these kinds of burners - it produces less soot, which makes washing up easier.
|Lazy people mix the caper sauce straight in the mayo jar.|
|Love the blaze! There is reindeer to the left and pork in the forefront.|
|It is important to mark all the fondue forks differently, so that each person can recognize their own.|
|We keep the potatoes warm under a lid - this meal easily take an hour, or more.|