Cheese Fondue | Basics with Babish

[@adeleloffler534]

Two tips for the classic swiss fondue : - A mug of warm tea instead of a cold drink will help digestion down the line - Put pepper on the side of your plate and after getting the bread out of the chesse just tap tap on the pepper (worth it) - And if you can get it : half Gruyère and half Vacherin Fribourgeois is for me the best love from Fribourg, Switzerland

[@nikoratsu94]

ciao Da Lugano! Ticino

[@Thym15]

Fondue moitié-moitié 🤤

[@cmolodiets]

the authentic extra fat swiss fondue (gruyere et vacherin)

[@kikimiedema2395]

@@chinadollsyndrome mostly like (freshly ground) black pepper! Can also highly recommend switching up the bread dipping with some slices of green apple like Granny Smith. Gives a super crisp and fresh taste and combines well with the salt/umami of cheese and white wine :)

[@violetskies14]

Ooh that sounds so good.

[@NekogamiKun127]

*Me:* Fondue *My lactose-intolerant guts:* Fondon't

[@HazardousMoose]

Hard cheeses, such as used in fondue, contain very little lactose...

[@pootispenserhere8083]

Haaaahaaaa you did a funny

[@sikckaputten]

@@HazardousMoose if any

[@violetskies14]

I've yet to find a lactose intolerant person who actually stops eating all dairy products lol.

[@tomhewitt8017]

*Fon-does anyway*

[@Shootles]

You need to get Steve to get his best MRE and you guys taste test it, followed by you recreating all the food from the MRE in fancy form.

[@jesusramirezromo2037]

*worst Have steve send him one of his ancient CivillWar rations

[@woodonfire7406]

Why not Babish recreate MREs instead?

[@davidkelly322]

Hell yeah

[@assassinstudent840]

YES!!! DO IT ANDREW!!!!

[@iamnadexey]

@@jesusramirezromo2037 or any U.S vegetable substitute meal, preferably the vegetable vomelet.

[@MakeSushi1]

great to see the variations also

[@pierredef5300]

As a French dude who's eaten fondue all my life, kudos on the caquelon and réchaut you got Babish ! Looks legit ;) Regarding the cheese you're going to use, if you can find those in the US, I'd advise for 1/3 of Gruyère Suisse, 1/3 Comté and 1/3 Vacherin Fribourgeois. This will make for the creamiest and best fondue you've ever eaten. Again; thanks for honouring the Alps in this episode, and if you ever find yourself over here; I'd be glad to make you a tartiflette or raclette !

[@Thomas-zo4cy]

Vive la Haute-Savoie

[@ebinjayan]

that last cheese name looks like a magic spell , nice try i wont pronounce it

[@Tirpitzschlachtschifffahrer88]

isn't this dish swiss?

[@LSB001]

@@Tirpitzschlachtschifffahrer88 The French take food seriously. If it exists as a dish in Europe, the French probably have a delicious version of it.

[@pierredef5300]

@@Tirpitzschlachtschifffahrer88 It exists in the Alps region. So Switzerland, France, Italy that I know of and probably and handful more of countries. The recipe I indicated is Swiss + French.

[@Cmygo]

"This is nice, but let's make it more german." proceeds to swap every liquid in the recipe with beer

[@Luke1556]

I mean, we do like our beer.

[@jakobnuernberger94]

and then he goes on serving it with polish sausage....porbably kielbasa isn't bad, but still... anyhow, who actually serves any sausage with fondue?

[@gn8sleeptight]

germanic and german are different things

[@voicetrain929]

But dont heat it and don't use bread. Beer is already called liquid bread

[@gxtmfa]

Sounds like the Wisconsin delicacy, beer cheese soup

[@ethanlee4623]

It has been scientifically proven that there is no better way to celebrate one's birthday than with Babish's new episode.

[@babishculinaryuniverse]

Hey happy birthday!

[@jayman8469]

Happy birthday! :)

[@Khazandar]

I'd prefer to go binging with beer, but that may just be me.

[@demongameplay7]

Happy birthday 🎂

[@emmaconder7854]

A new Babish episode came out on my birthday too, so I get it and I agree!

[@Johnsocialstuff]

The thing I love about your channel is that you have the same format, you keep it simple and elegant. Your location and tools may have been upgraded but you're the same guy who made Ron Swanson's burger in that small apartment kitchen. It's nice that even with over 7 million subscribers you still do things that are true to how you started out. I appreciate that, I feel like we all do.

[@imspiffy]

Not anymore, unfortunately

[@n-jay9579]

For peoples that dont know: the name "Fondue" is from the French verb "fondre", that mean "to melt" ;)

[@lolnowwhat]

thanks I didn't know that

[@n-jay9579]

@@lolnowwhat haha no problems

[@theredbug7092]

Mmm i wanna eat some To Melt!

[@LunchThyme]

Also where the word "font" comes from.

[@n-jay9579]

@@theredbug7092 haha actually you should say "I wanna some melted", cause "fondue" mean "melted"

[@benaya3250]

Babish: *have lactose intolerance* Also babish: mmmm cheese

[@Joshua277456]

Cheese doesn't have nearly as much lactose as fresh milk

[@catherinestephens8611]

I do the same thing

[@RedRoseSeptember22]

I'm lactose intolerance and can still eat cheese, it's different for everyone. I mostly struggle with milk, ice cream and such.

[@emmarodriguez5616]

@@RedRoseSeptember22 feel bad for you

[@lordsergal8783]

He uses Lactaid. It was shown in the deep dish pizza episode if I recall.

[@qwertytwinkletoes3955]

I got a good next suggestion: How to make Iroh's calming Jasmine Tea and his favorite Ginseng Tea from Avatar.

[@ender2034]

Delicious tea or delectable poison?

[@davidhong1934]

@@ender2034 Zuko, remember that plant that I thought might be tea?

[@stephw6046]

Mmmm hot leaf juice.

[@leapritchett4508]

Iroh's favorite was ginseng, he made jasmine so often and named the tea shop after jasmine because it was Zuko's favorite 🥺

[@Bellonging]

I mean... put dried herb and tea in near boiling water... tea. It'd be appropriate for the channel but it might be difficult to make it long and interesting enough for a video

[@beeroholic666]

As a Swiss, I appreciate your effort to teach the fine art of making proper Fondue. However, you need not go through the troubles of adding the cheese one handful after another. I combine all ingredients and then heat up the pot. Throw in 2-3 peeled cloves of garlic, if you're so inclined. Low temperature, slow melting. Nutmeg and a healthy dose of freshly ground black pepper add a nice touch. Stir in an 8-shape (absolutely essential and non-negotiable according to family tradition around here). Dipp your bred in Kirsch before coating it with cheese. Don't drive afterwards, though. Cooking with your kitchen window open is encouraged. The smell might otherwise linger for a few days. I love your videos, thanks!

[@WhataGunnR]

When one legend mentions another legend. You should get an MRE and recreate all the components from scratch; it would be very cool lmao .

[@ericventures2788]

Losings points for not eating fondue on a tray... Nice

[@hawkeyegough8586]

Would be cool to have Steve send him a ration, and Babish try to recreate and rationify it to send back to steve

[@ricsixd]

Recreating the hiss is the most crucial component.

[@GovernorRiffRaff]

MRE edible panties recipe

[@baumgrt]

As a Swiss I appreciate this video, even though it feels a bit off-season now. The first recipe is indeed authentic, except maybe that we would mostly use stale bread cubes instead of toasted ones (or sometimes boiled potatoes). For the extra kick, try dipping the bread cubes briefly into the Kirsch before going for the cheese (don’t let it soak though). Edit: I have never seen anyone use Emmental cheese, the most popular choice is equal parts of Gruyère and Vacherin Fribourgeois, called moitié-moitié (half and half). The latter may not be widely available elsewhere in the world, however.

[@jimmydousse8652]

Content de voir que je suis pas le seul !

[@insykothebear6986]

I was just about to comment about the emmentaler haha

[@jacktheripperVII]

Emmentaler esch hüfig I fertigmischige dine dases schön fädelet

[@HippoOnABicycle]

I worked at Burestübli, a former michelin-star fondue restaurant in Arosa in Graubünden, and the chefs there used a mixture of Emmentaler, Gruyere and Appenzeller.

[@MonsieurBiga]

Coucou la Suisse

[@HellionCry]

Steve1989MREinfo: all right let's get this out on the tray. *DUMPS MELTED CHEESE ALL OVER THE TRAY* Steve: Nice.

[@shouty5013]

*fondue accidentally burns, hissing as it blackens* Steve: Nice hiss.

[@Suomas]

I literally watched a Steve video right before this one. Nice.

[@ColonizerChan]

I like how he’s been leaving hints that he watches Steve for over a year or two now. But he is just calling out Steve right now as if he wants to meet the Florida man eating food older than his grandparents...cause I’d love to see that

[@dundschannel]

D E C A D E N T

[@5T4T10NDR4GON]

Love this channel. I always wanted to learn how to cook. But my mom was a control freak when it came to teaching and she was insufferable when she tried. You taught me how to cook. Thank you babish

[@STCKoff]

One of the most popular fondue in switzerland is the moitié-moitié (literally half-half). It’s made with half gruyere and half Vacherin fribourgeois.

[@swisslord2478]

je vois que nous avons un connaiseur

[@maxonator8245]

not always vacherin you can also use appenzeller or emmentaler for a moitie moitie as long as it has gruyere-AOP in it

[@STCKoff]

Jotaro Kujo since I began eating fondue, I always ate the moitié-moitié with Vacherin in it. Even thought I’m Swiss and do live near very authentic regions, I’ve never heard about those mixes. At least, they sound pretty promising.

[@STCKoff]

Lord Alvin ehe

[@maxonator8245]

STCK yes they really are! I am swiss too and live in basel. But my heritage is in sumiswald and there this mixture is pretty popular

[@TeamDreamROGue]

I actually made fondue before with hard apple cider instead of wine. The tartness and sweetness of the cider made the fondue explode with extra flavor. I highly recommend trying it

[@troloosauhund8747]

You are on a list of the swiss military.

[@patrickhodson8715]

I literally was thinking “I can lie and say I’m 21 just to take the quiz to see what wines it recommends without buying anything” and then I remembered I’m 27

[@ferociousmaliciousghost]

Well, you can still lie about being 21.

[@patrickhodson8715]

Ferociously Malicious Rain 😂

[@Scubadog_]

I still do a double-take when confirming I'm 18

[@melaniegarza7399]

Can you do “Tubby-Custard” from The Teletubbies children’s show from the 90’s?

[@leoking8353]

Lol

[@bunnyhop6911]

😔👌

[@frogandtoady]

i always wanted to try that tbh

[@JoeMama-cb1zw]

*OH HELL NO!*

[@JoeMama-cb1zw]

Those things are scary

[@jeannetterw]

The Steve MREinfo and Babish fan crossover is unexpected yet delightful.

[@FUmartymcparty]

I would like to see Babish do this fondue with some shelf stable canned cheese from the Korean war

[@erikfrankfurt4650]

It's true. I also appreciate that Steve is his most mentioned KZbinr on his channel, because they are so different.

[@ebonbat]

Dare I even say it's nice!

[@YousefIsmail]

@@ebonbat did you put it on a tray tho?

[@federicomadden9236]

Not surprising at all tbh

[@Brecornaut]

I prefer Steve's "Let's get this out onto a tray. Nice."

[@LeiKkos]

Nice hiss

[@CAaustinwer]

ding ding ding DING DING DING d i n g d i n g d i n g 🥄☕️

[@kckckrc]

Coffee instant type 2

[@davidhong1934]

Flameless ration heater

[@Beastincoporation]

“These nuts have gone rancid”

[@haukechristiansen5385]

If you loose your Bread: First you get the Stick, second time the whip and third time you get thrown in the lake

[@sarahgent2674]

I wasn't expecting to see an Asterix reference but I love it.

[@MrZanderson]

I honestly thought that's where he was going when he started talking about losing the bread.

[@shrutareddy97]

With weights tied to your feet !!!

[@dahulius]

This is the first thing that comes to mind when I think about fondue.

[@mariahaigh8774]

Asterisk reference I see you to are a man of culture

[@lillyhylton3195]

i JUST bought a vintage fondue pot, and this video is in my recommended. God is good.

[@ripztubig4457]

In Steve's voice: "Nice Swiss..."

[@ayanaalemayehu2998]

Slept on comment 😔

[@fireflyserenity31]

😂

[@letseat352]

Mah dude, i'm so glad to see fondue in one of your videos, as a Swiss i can say that it was pretty accurate, normally Vacherin is used instead of Emmental as second "main" cheese but like this is fine anyway (also i don't think you can easily find it outside Switzerland). In certain regions it's common practice to have a small caquelon (like a shot glass) filled with kirsh or apricot brandy on the side, in which you first teabag the bread in, and then go for the cheese, extremely recommended

The best Fondue mix is hands down Moitie-Moitie: Gruyere and Vacherin mixture. Also I am really happy to be able go to just about any store and buy great fondue mixture. Also the bread shouldn't be toasted but slightly dry. Source : trust me I am swiss.

[@iristschirren3756]

Sven Schläpfer i totally agree with moitié-moitié!

[@Fiscotte]

@brutus brutalis agree with pretty much everything

[@lunafood1487]

Sven Schläpfer Agree half and half is the best but I think is next to impossible to find Vacherin in the USA, I already struggle here in Italy

[@gooster_yt]

The best is moitie-moitie, I agree 100%. Even better with Gruyere et Vacherin fromage d'alpage. I prefer some fresh ground pepper -- at least on my plate -- I noticed he omitted this from his recipe. You can find Vacherin Friboureois, at least in California, usually in the winter, at specialty stores in major metro areas. You can even find fondant/chasselas wine from Switzerland. No one imports the bags of shredded cheese that are so popular en Suisse, only the heinous packaged pre-made fondue in foil bags. It is what I miss.

[@peregrimus]

Aint noone find those cheeses get real

[@KHollister67]

Now I want to hear Steve1989 “tiny whisk” his instant coffee.

[@woolypuffin392]

For all those who do not like alcohol in fondue, in *Switzerland we sometimes use Applejuice* instead of Wine which is especially loved by kids. Also most here LOVE chunks of Garlic and we add extra into the pot 😊

[@nanifa6082]

Babish: "And there you have it, the basics of a..." *notices there is 3 and a half more minutes left in the video* me: "i like where this is going."

[@janbruger9609]

Babish: Whoever loses the bread must buy the next bottle of wine Asterix readers: Well yes, but actually no -

[@Spyhermit]

The Stick! The stick!

[@Thdyenfkwirbfksurhfjej]

I was looking for this comment

[@rnedisc]

STICKS, WHIPS AND THEN THROW THEM IN THE LAKE!

[@Spyhermit]

Don't forget the weights on the feet!

[@aleksejkrpan]

Oh my god I can't believe someone actually remembered Asterix in Helvetia I am so fucking happy right now :')

[@TsubakiNya]

Saw this video pop up in the feed, I do this every year with my family at my grandparents house and it' so good. (Swiss family) Grandpa passed away a few years ago and he was the master at making this, but I learned it off him so I've been making along side my dad ever since. Highly recommend trying this out, the flavor is fantastic.

[@znowell1]

"The Italian version of Fondue, Fonduta" I thought it was just me who added vowels to things to call it Italian

[@pheurangtchi9754]

Funny cause we remove the vocals to make it English 😂

[@lessthanpopi]

pheurangtchi975 or simply using the plural name instead of the singular one

[@PiousMoltar]

Except they have the same amount of vowels, and added a consonant.

[@pheurangtchi9754]

@@lessthanpopi what? 😅 An example?

[@lessthanpopi]

pheurangtchi975 salami and panini just to name two. Those are plural names and in italian if you refer to a single “unit” you’d say “salame” and “panino”

[@partyhirsch494]

Every Swiss judging Andrew if he does it right.

[@leung9401]

He did a pretty good job. It's not that difficult to make, to be honest.

[@noahschamberger3550]

He did it realy good. Guet gmacht andrew!

[@MrJoBilly]

@@noahschamberger3550 Gopfedelli

[@JustMe-12345]

MrJoBilly stärneföifi

[@Scrial]

Apart from the toasted bread he did well. Bonus points for rubbing the garlic over the caquelon! And yeah, Emmentaler is not something I'd personally would put in a fondue.

[@iancooper6036]

do a parks and rec special where you make ron’s hangover cure steak, snake juice, bens chicken soup, and waffles

[@htasul]

ooh great idea!

[@jacobtatar3394]

I was thinking the same thing! Or do the Pawnee pizza stuffed crust pizza!

[@orangechef]

i knee i wasn’t the only one that appreciated steve’s mre reviews truly, a nice hiss

[@racerex340]

I'm a simple man, I hear a Steve1989MREInfo reference, I click the like button... "Nice" (would have been sweet to hear Andrew say "let's get this out on tray".

[@thewanderer2167]

To be fair he has said that exact phrase in several videos already. Look through em, babish has great content ^^

[@racerex340]

@@thewanderer2167 I've watched a ton of his videos over the years and somehow missed those. I love Andrews content! Some of my favorites are when Andrew and Brad (Bon appetit) do pretty much anything.

[@nuyabiss]

No it would be hilarious if he did the tinging noise when he mixes his drink and then Taps the spoon on the side....

[@armyboy1207]

Ok, the fact he mentioned my boy Steve, that's badass.

[@Nurgle891]

When Babish said "réchaut", I first thought: "Gesundheit."

[@emberdrops3892]

lmao XD

[@markmiranda9461]

In the words of Steve... “nice mkay, let’s get this onto a tray.

[@maggielikescookies]

Props Andrew, a pretty accurate recipe of swiss fondue. We never use Emmentaler though. The „Moitié-moitié“ mix is the way to go, which is half Gruyère and half Vacherin (both cheeses are from the canton of Fribourg). Most swiss families have their own traditions of what they do when someone loses their piece of bread (or fruit! pears are great with fondue). In my family we either have to kiss the person right from us on the cheek, sing, or do the dishes. When the fondue is almost done and the cheese crust starts to develope on the bottom of the pot (some call it „s‘Grossmüeti“ which means the grandma) people fight over it cause some think it‘s the best part. Tipp: try some fondue with some rosemary and/or thyme sprigs mixed in!

[@SanskarWagley]

Emmentaler is what most Americans think of when they hear “Swiss cheese”

[@leung9401]

"We never use Emmentaler though." Untrue.

[@leung9401]

@@SanskarWagley In Babish's case I highly doubt it. I rather think it's hard for him to get his hands on Vacherin Fribourgeois in the US.

[@BonzoTheBunny]

Thank you for being right, the emmental made me freak out. And he missed the actual good variations (pumpkin, tomato, mushroom)

[@gabriellastauffer]

reading this makes me miss my family's annual "who gets the crusty cheese" fight! I also love the pear addition ☺️

[@raptormikey1]

Steve enters the comments Steve: *OK, LETS GET THIS OUT ONTO A TRAY*

[@brandonmeenan8075]

*NICE*

[@antonisk.3093]

Ok mnice

[@andreasvonsinnen]

no hiss

[@FUmartymcparty]

@@andreasvonsinnen I was waiting for the hiss

[@nbr6116]

Never in my life would have thought that someone could deliver the words "garlicky surprise" in such a sexy way

[@RoseBee]

I had the most amazing fondue on a mountain in Switzerland... We visited that one little restaurant halfway up the mountain several times, and even though we hiked there and back I'm sure it barely made a dent in the amount calories we needed to burn to compensate.... The traditional cheese one was amazing, but I have to admit I liked the one with goat's cheese and tomato sauce (which almost tasted like sun dried tomatoes) even more.... There's so many combinations you can make! Maybe worth an 'intermediates with Babish' episode?

[@ukaszwator8170]

As I am from Poland I automatically smiled when heard "slices of kielbasa"

[@smutnejajo5149]

K I E Ł B A S A

[@krening]

so did I

[@gxtmfa]

As someone from the Midwest, same here

[@doods09]

“Oh yeah, that’s lit” Loved the reference

[@HappyEmo666]

Nice

[@FreshMeat1227]

Nice

[@phorcep]

Imagine a crossover where Babish recreates an MRE for Steve to unpack and taste.

[@aslamnurfikri7640]

He should collab with Steve and recreate Coffee Instant Type 2

[@bruh-cz4ge]

eciN

[@forrest225]

I'm so glad to find out others enjoy Steve's videos. He's such a gem.

[@andreasvonsinnen]

"this service is only for adults 21 and older" - as an us american you are allowed to drive cars, marry, buy houses and get children and even to die as a soldier for your country, before being legally allowed to celebrate each of this with a glas of wine. *chuckles in european*

[@DoctorX149]

yeah it's really stupid haha. I'm never going to drink alcohol but I still think 18-20 year old's should have the right. The split on what age you're classified as an adult as is really quite ridiculous.

[@sassylobsterhands]

It used to be that if you had a military id you could (legally?) get a drink if you were under 21, buuuut....

[@DrWhom]

It is also somewhat safer for young people to become acquainted with their own limitations after a drink or two (or three) _before_ they are allowed to take driving lessons.

[@johnwarrjr9768]

I'm asking everybody about this background music because I want to be able to buy it stream it wherever I just need to know some information the name of the artist name of the song

[@sassylobsterhands]

John Warr jr weeeell, if you bothered to look in the description, Banish linked the dude's music page, but if I recall this was composed specifically for basics so idk if it's something you're going to be able to get a hold of. Check the link.

[@basicchannel3234]

You should make a Shrimp Basket & a Slopper from Everybody Hates Chris episode, "Everybody Hates Bad Boys"

[@halfpintpixel]

the fact that babish watches steveMRE makes him all the more better

[@waheedabdullah6371]

Make any dish from Pokemon Cafe Mix game: Fluffy Eevee Pancakes, Burnt Caramel Vulpix Sundae, Gratin a la Pumpkaboo, etc.

[@ezekielgalang7743]

Why not dedicate a whole episode for it?

[@roylim1169]

Another Mil special idea

[@Zeckle11]

Already real in Pokemon cafes in Japan mang

[@legogormes]

Why not every curry from sword/shield?

[@twiharryfan212]

Yes!!

[@apefu]

This brings me back. I used to work in a fondue restaurant (not only cheese fondue). I fondly remember the "Diablo" cheese fondue - cheese with a whole garlic, some habanero and tabasco. Man, that was yummy AF!

[@gringhidu]

As a swiss person, I'm kinda baffled that you put in the Wine first, I've never seen that before^^. We also leave the whole garlic in the pan. Otherwise good job! Grüess us de schwiiz :3

[@andresstadelmann7583]

As a suisse romand putting in the wine first is actually the traditional method of preparing the moitié-moitié. We also tend to leave the garlic in as well though.

[@theortheo2401]

@@andresstadelmann7583 vive les Suisse français !

[@Prometheukles]

@@andresstadelmann7583 Meme a Berne

[@damian7506]

@@andresstadelmann7583 Danke für dä Blick über de Röstigrabe

[@minimooster7258]

@@andresstadelmann7583 sérieux? Quand ma famille la fait, on fait toujours fondre le fromage d'abord

[@aaronwix3911]

I have never commented on a KZbin video in my life, but I couldn’t be happier about the reference to Steve’s MRE channel. Well done.

[@dsl1173]

I was a little worried when I saw this, having grown up eating cheese fondue (mom's swiss), but this was really spot on. Although, lemon juice is also included in many of the basic recipes. Appenzeller is a nice substitute for Emantaller if you can't find it (whole foods usually has either). Also, a 100% Gruyere can be really good too.

[@Cmygo]

*Emmentaler

[@usernamechecksout]

This reminds me of Captain America: "So, how long have you been fondueing?"

[@aezenmagik9063]

I'm from Switzerland and you take "fondu" very seriously, the basic version you make is perfect. However , as a Swissman, I don't even know the "Italian" one, but you can also mix your cheese with tomato paste and tomato chunks (if you want, I don't recommand it personally), or you can mix your cheese with porcini mushrooms (those offer a variation of the classic fondu). Keep it up with your video man, they are awesome!

[@troloosauhund8747]

Jesus christ, you should lose your citicienship. Like, i am a anarchist but you have awaken patriotism in me.

[@littlemissfinster2337]

As a Swiss person, my heart sank when he didn't whisk the fondue in an "8" shape :O

[@nicanonymus2491]

Arija Shana Gäll, das han i au so glernt. 😜

[@chrisben321]

My father said it was the most important step when making fondue

[@happylobsterpatatas]

@@chrisben321 Hahaha so much folklore, but truely it doesn't make any difference scientifically speaking.

[@davidestrada4942]

I’m sad he didn’t try Queso Fundido, the Mexican version often with sausage/mushroom toppings.

[@miracledes9995]

Mmm con chorizo

[@Rojo9149]

He made Queso Fundido in an earlier Basics I think The Cheese Dips one

[@Broockle]

sounds amazing

[@cristhianmunoz7025]

69 likes noice

[@cristhianmunoz7025]

@brutus brutalis I don't know, I'm neither Mexican nor American 😂😂😂

[@achanwahn]

I just wanted to say a hearty THANK YOU! I followed the outline of this recipe and made my own cheese dip based on your suggestions for the American Fondue. It was intense!!! We used to hit up a place called Emerald Tavern in Austin, Tx. Beer, mead, great coffees, lots of tasty treats, & game boards. Our favorite savory item is the Irish Nachos. So good... 😍 What I made is no where near what they taste like! 😂😂😂 But it was so insanely good that we don't even care. It poured over potatoes just fine & tasted like heaven. What I used: Extra stout Guinness Tillamook aged yellow cheddar Corn starch Onion powder Garlic powder Black pepper Dried chives You're probably thinking... that's a bit extra. It was. But it was really good. & something needed to temper the beer I chose. A dash of this & that & voila! Yum! (Also, dollop of sour cream & sprinkle of bacon, not a bad choice! 😘) & it took no time at all. The longest part was having to shred the cheese. Once things were bubbling on the stove, it came together pretty quick. I love when a plan comes together!!! So, thank you again. Thank you so, so much! Stay fantastic! 💛

[@xeno-crisis]

I'm from Gruyère, my favourite is the moitié-moitié, it's half Gruyère half Vacherin 🤤 If you want to try something a bit different from time to time you can also add some mustard in it

[@theojaquenoud419]

I'm from Fribourg too, and yeah the vacherin really makes the best fondue in my opinion. Its almost impossible to find good vacherin fribourgeois in the states though :( so emmentaler isn't a bad substitute

[@untruewalrus1323]

Me: *Violently hungover and can't even keep water down* Also Me: C H E E S E Edit: Babby pls make a Basics for hangover food

[@SuperHornedtoad]

juicy burger is perfect after drinking

[@henrikschulze185]

No Swiss ever: "I`d like a fondue with Emmentaler."

[@ocyocyocy]

THANK YOU

[@belugabelongins6692]

Yep, has a Frenchman was like: "Emmentaler" ?! I mean it doesn't taste bad... But it's fucking boring

[@BlackDragonWitheHawk]

most of the fondue mixtures do infact contain a part of emmentaler...but it is never the lone cheese

[@BlackDragonWitheHawk]

To dip anything into the fondue other than white bread is a dead sin! 😱

[@Rubensitoc]

Tellement!

[@victorpoyard5401]

Hello, french person here ! Babish is right on every step of the cheese fondu, I personnaly advise to use "Compté" in the fondue, it really does the difference. And the secret move is to use an egg at the end of the fondue and delicatly stir it with the rest of the cheese and wine combo to avoid hard dishing washing the next day. The mixed egg/fondue is super great for the most hungry among your guests !

[@ninjacell2999]

2:50 "you could add a grating of fresh nutmeg" *Townsends has entered the chat*

[@durdurdur3139]

"One cup or 250ml of dry white wine" *Adam Ragusea has joined the chat*

[@cll581]

Your cheese fondue looks so fantastic.

[@yannickheeb4935]

In switzerland most people don't crush the garlic and rub it in. We slice it, rub it in and leave all of it in the rechaud. A bonus tip: Just before you're done eating and only a little bit of the cheese is left you add a raw egg and whisk it with a whisker. Make sure the flame is still burning and the rechaud is hot.

[@lcseixas97]

"a little garlicky surprise" I don't know why that sounded so funny.

[@AndreiKucharavy]

As someone who is living in Switzerland and has dated into a family of fondue makers in High Savoy I started screaming at about 1:20 (sorry for Carbunura moment). If you are doing it Swiss style, you have to go with the moitié-moitié: 50% Gruyere; 50% Vacherin Fribourgeois. Pure appenzeller is fully acceptable, but for all it's appeal and availability, Emmentaller just don't melt well. If you are doing it the traditional Savoy style, it's 5:4:3 ration of Beaufort, Comté and Tomme de Savoy. Reblochon can be added to that, but it's mostly a melt of its own. Pure Vallée d'Abondance fondue is acceptable as well, even though it's more rare. Oh, and also, don't forget "la réligieuse"!. Also, according to the official Swiss nationality exam, when picking up fondue, you need to make a figure 8 with the bread in the caquelon. Cheers.

[@happylobsterpatatas]

Hahaha everything so accurate, until the 8-figure thing - which is something truly traditional according to Swiss people, but so folkloric and useless 😜

[@AaaAaa-mh6zv]

100% Vacherin is also fine :)

[@erichludwig2095]

"Agent Carter, if you're not in too much of a hurry I thought we could stop off for a late night fondue..." -Howard Stark Captain America: The First Avenger

[@GyariSan-kj8lr]

"Do you two....do you....fondue?" -Steve Rogers

[@adamkane4217]

@@GyariSan-kj8lr Fondue is just cheese and bread my friend.

[@ibraheem_khal19]

Idk why but watching any of Babishes episodes in the slowest speed is a religious experience

[@Sean_735]

5:57 "This service is only for adults 21 and over" Laughs in Canadian

[@All7777Fever]

*Laughs in damn-near the rest of the world

[@spooky6703]

Sadly they don't ship up here, so they're the ones laughing

[@canaisyoung3601]

What's Canada's drinking age? 18? Maybe 16 if it's not hard liquor? I know France does have a drinking age, but it's not really enforced, leading people outside of France (at least in America) to believe that it's okay for kids to drink booze (mostly wine) in France.

[@themiddleones11]

@@canaisyoung3601 officially everywhere it's 19 but some provinces are 18

[@chrisschmeitz1139]

Laughs in eastern europe (babies are fed drunk to make 'em sleep, slight assumptions*)

[@maddiekoester7785]

The best beer cheese I’ve had, came from the restaurant in the Budweiser Brewery. Absolutely delicious, and it comes with pretzel bites.

[@lunafood1487]

Grande Babish, that you did "Fonduta Piemontese" if the season called for it, fonduta is best served topped with a carpet of white Alba truffles .... food for the gods right there :)

[@SUuperCLasSH]

You really respected the recipe we use in France and Switzerland , wasn't ready to see you use Kirsch. Hats off

[@Zwangsworkaholic]

caquelons are actually not that often enameld, most i have seen (i'm Swiss, i've seen a shitload of'em) are stoneware Now, the cheese assortment... well it is up to personal taste...but the classic (and i think most often sold pregrated Packs) in switzerland is pretty much moitié-moitié which is half gruyere half vacherin fribourgeois, which both originally come from the canton of fribourg. But the Garlic... that is not remotely enough!

[@grieves1017]

Wow, isn’t that just spectacular... I just got rid of my fondue set hours ago because I never use it... :/

[@theroadhomegaming]

rip

[@itszenkii]

rip

[@ecv3999]

I know that feeling man...

[@jonahbacon2415]

rip

[@johnlavery3433]

This is gods punishment

[@orenwoodward6146]

Lets get this fondue out onto a tray. Nice!

[@AndreaD548]

Fondue has been my dream food since the first time I've seen Kronk when I was a kid. I just might finally try to make it

[@nicholaszustak768]

So excited when you mentioned Steve. Next step: get him on the show?

[@johnsimon8457]

🧀“The Retort Pouch Gourmet” 🥐

[@vigilantcosmicpenguin8721]

Babish would try an MRE and go, "This is good, but I think we can do better."

[@awgrant]

I wish you would’ve invited Heather Morris and recreated Fondue for Two, the quintessential melted cheese show

[@gabesmith5875]

“Let’s get this out onto a tray. Nice..”

[@markperalta7722]

Noice

[@nobrine7110]

As a swiss guy i can confirm that this is a good way to make fondue. Also some tips: adding some tomatoes is popular with kids because its kinda like pizza. And dipping a piece of pear into your fondue is surprisingly delicious

[@elionora.4529]

In Switzerland, we actually have a rule when someone drops the bread in the cheese. You have to kiss whoever finds it :)

[@Elios0000]

i like this rule

[@Zelulu1214]

Oh, I thought it was a dare

[@zanother5541]

Since when is that a rule? I never knew

[@Nostalgieletsplays]

Ich bin also nicht der einzige Schweizer der Binging with Babisch schaut? Nice.

[@yoongijimin7326]

Oh really? We do it by singing a song 😂

[@calcradden6293]

As a Swiss person, the American fondue was deeply upsetting to watch you make

[@only_sleeping7276]

I have actually seen recipes for swiss fondue with beer, not with those cheeses though

[@calcradden6293]

@@only_sleeping7276 yeah it was the orange cheese that really hurt me

[@AnaFolkenstal]

As another Swiss person, I second this. lol

[@Cinnuhminn]

As a Swiss, I felt like an Italian watching Carbonara made with cream

[@lessthanpopi]

Cinnamon or better “carbonara made with bacon instead of guanciale”

[@angryant6292]

When you move to Switzerland it is expected that you know how to make a fondue due to cultural integration to get a swiss citizenship

[@dedch1]

As a Swiss, I am slightly doubting this is true, but at the same time, could totally see this being a thing. Weird.

[@rohilthomson]

@@dedch1 please type in French... I like the accent.

[@Amina-bl8zg]

probably true... we do have even wearder questions tho like scince when our bus lines exist and stuff...

[@MrRaph1260]

@@dedch1 Swiss here, it's legit haha

[@angryant6292]

@raph1260 happened to my mum when we moved, luckily she already knew how to make one

[@bijuutamer729]

Here because of Andrew’s video and I realized I’ve known about Fondue for like all my life but didn’t know what it looked like

[@daimyo-awaji]

*Chillin' by the fire while we eating fondue*

[@nicolascobe]

"What about you and Stark? How do i know you two havent been... Fondueing"

[@the_wolfe3445]

I was literally thinking of cheese fondue yesterday.

[@njetmolotoff9899]

DragonWolf 576 I was literally eatng cheese fondue yesterday.

[@petrichor9417]

A nice, crisp cider is also a great alternative to the white wine

[@AbbreviatedReviews]

You're telling me I could have been getting drunk and having cheese at the same time all these years?

[@azraelf.6287]

Have you not heard of: mozzarella sticks? Pairs perfectly with nearly any alcohol. And you still get to dunk.

[@Spyhermit]

A lot of the alcohol cooks off and you aren't getting much in the first place. Just have a glass of wine with it. Or in my case, a 24 oz Stein of cider.

[@thegregbradley]

"Funky, salty, cave-aged, hard Swiss" sounds like a biography of HR Giger

[@djeday9947]

Other KZbinrs: our sponsor is RAID SHADOW LEGENDS!!! Babish: today's our sponsor is wine

[@sebastienbourqui5547]

Hello from a Swiss guy! As always your videos are very enjoyable and the american take on fondue was an interesting recipe too. But as the son of the world's best fondue champion 2017 (yeah it exists, the competition happens in Tartegnin, Switzerland), I must correct you on the swiss recipe. It does not include necessarily Emmental. The traditional cheeses used in a swiss fondue are, as you said, Gruyère and Vacherin. It is also often called "Half-half fondue/fondue moitié-moitié" for these two cheeses. Like Gruyère, Vacherin also belong in the semi-hard cheese category, but it has a less salty but stronger flavor. Obviously it is not set in stone and anyone should just do the recipe they enjoy. If you ever visit Switzerland, I'd be happy to gift you my father's world award fondue mix. Merci pour les vidéos et bon appétit !

[@Dan-sb2fb]

i remember my dad and i found a fondue pot at a yard sale when i was little, we made a jarlsberg/white wine sauce and dipped ham, broccoli, croutons and olives for dinner that night. i love my dad, even if he wasn’t there for most of my life :)

[@runeboyz7]

another famous 1989stevemreinfo phrase lets get this out onto a tray, nice ok

[@Rubensitoc]

Forget Emmentaler and replace it with Vacherin - now we're talking! That's how it's served in Fribourg, the world's capital of Fondue.

[@andresstadelmann7583]

Yes please. Or just go full Vacherin

[@kitsunedarkfire2915]

Almost impossible to find it in America unfortunately.

[@marianna3253]

One very tasty variation is basically adding whiskey and bolete mushrooms. Or morchella (or morel) :) The best mix of cheeses in my opinion is Gruyère and Vacherin Fribourgeois, also called moitié-moitié (half and half).