(light jazz music)
- Why are we making fondue?
- 'Cause it's fun to do!
- Hey guys, this week in My Drunk Kitchen,
we're talking about having a good time.
Why, you may ask?
That's a great question.
Always continue to ask things.
Be in the pursuit of knowledge.
Look, they say curiosity killed the cat,
but you know who said that?
People that hate cats.
Step one, drink.
The wine spat on me.
Okay, step one, put cheese in the pot.
Do we turn the pot on?
What's the pot supposed to be at?
Turn the pot on to four.
Put your cheese slices into the pot.
That's steps one, two, three,
four, five, six, seven, and eight.
Oh, more cheese, right.
So to have a good time, you need three different elements.
You need Gouda, which is that
you're out to have a goud time.
Gruyere, because you grew this, yeah,
and now your tastes have evolved.
Semi-soft Fontina, just cause it's semi-soft
doesn't mean you can't Fontina your need.
Hey guys, as I add the Fontina, here's a fon fact.
Fondue was popularized in Switzerland in the 1930s,
then it came to America in the 1960s.
Fondue was like, "Yeah, I'm a new thing."
Meanwhile, stew was like, "Fuck you,
"dude, I've been around forever."
I'm gonna heat it up to seven?
Add corn starch.
Toss thoroughly to coat all pieces.
Oops, all the cheese is already in the fondue pot.
Guess we better just be fine.
What, put corn starch in?
Ah-pshew!
Also, I think this is turning out terrible.
Add some wine to make it fine.
Woops!
This is not good for people who are lactose intolerant.
Hey, this fondue may be turning out--
(stutters)
Add some lemon, sent from hemen.
I'm gonna add some nutmeg.
This now smells like eggnog except sad.
Brandy.
What is brandy?
Brandy is just a manifestation of wine,
except a wine that's been burned.
We all know somebody that's been burnt.
- [Voiceover] This guy, come on.
Ah (beep) touched it with my finger.
- Now what?
- [Voiceover] How's it going?
- I mean, it's definitely a pot of disaster.
- Guys, if you're looking at your fondue and you're like,
"That's a fon-don't," just add more cheese.
Why?
'Cause cheese solves all your problems.
Ooh, all of it?
Okay now.
This is a problem with not having a purpose to a kitchen.
This is like a weird, sad soup.
- [Voiceover] You know, things look like a disaster
in the beginning, but in the end, the final--
- It's a disaster, that's what a red flag is.
(gasp)
- [Voiceover] Ooh, yum!
Yummy, yummy!
(laughter)
Oh my god, it looks good!
- Hey guys, you might have thought
this was gonna be a disaster, but in the end...
Ow.
Mmm.
Hey guys.
Or what would the sour do, wait,
three kitchens is too many kitchens.
What was a fondue
versus a sour don't.
What does that even mean?
What are we providing?
Look, the point is this.
You might think that something looks like a disaster,
but give it a chance, maybe it's not.
Just kidding, don't, don't ignore those red flags.
Those red flags you're seeing are real.
Get out while you can.
It's okay to have fon.
- [Voiceover] (inaudible)
Oh good, that's also a pun.
This doesn't make a video end.
A roll model.
(laughter)
When he goes,
♫ Like animals, animals, animals, mals ♫
Why would he go mals, mals?
That means nothing.
Why don't you just go,
♫ Like animals do ♫
Think about that.
I hope you enjoyed this video.
(light jazz music)