This is really interesting, and I want photos also! By the time I got to the end of this thread, I was going to suggest (if necessary) the less fun option of using a mini crockpot. I had one that came with a full sized CrockPot years ago, and used it for hot dips when I used to entertain a lot more than I do now. I gave to my mom, who used it to put a little chunk of chuck roast, a few little potatoes and a half handful of green beans into, for a one person dinner. No idea where it is now, but they are out there. I love the idea, though, and I actually have a fondue pot in a closet somewhere that would also suffice. We have done kabobs here, where I sous vided the meats first, then cubed, so the kabobs could be assembled by the kids (no handling raw meat) and just heated/seared on the grill. This might be a good idea for same technique, sous vide meat and cube, then dip in fondue pot. Way off base from the initial raclette conversation, but I love ideas! If you didn't want to do the grill part (stupid to say that, here, I know) you could sous vide chunks of steak or chicken and then use that for the base. Thinking, thinking, NYE dinner?
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