I didn't want to share this with you all yet, but since someone brought it up:
AR15 Fondue:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 rifle AR15 (preferably a fully assembled Colt, or BushMaster for those
preferring purple colored fondue)
10 pounds Gruyere cheese, coarsely grated
4 teaspoons cornstarch
1 garlic clove -- halved
10 1/2 cups dry white wine, preferably Neufchatel
2 teaspoons CLP
1 1/2 tablespoons kirsch, if desired
Freshly ground pepper
Freshly grated nutmeg, pinch
In a large (I mean really f@cking large!) bowl combine the cheeses, cornstarch, and Rifle and toss to coat. Rub the inside of a heavy saucepan with the garlic and discard the garlic. Add the wine and CLP and bring the mixture to a boil. Stir in the cheese mixture gradually over moderate heat, stirring until smooth.
Stir in the kirsch, if desired. Season with pepper and nutmeg. Simmer mixture for 2-3 minutes and transfer to a fondue stand set over a low flame. Serve immediately, taking care to remember to continually stir the fondue and retract the charging handle to prevent mixture from separating.
Yield: serves 40-60